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Homemade Vegan Crunch Bars (Gluten, Soy, & Nut Free)

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Homemade crunch bars that taste like the real deal and are smooth on top like ones you find in the store. Notes of sweet vanilla creamy chocolate and smooth texture with a hint of crunch. It’s a perfect combo for a crunch bar.

Ingredients

Scale

EQUIPMENT:

  1. 1 (1 1/4 inch deep) 16×12 baking sheet (Don’t use a smaller deep dish, because you’ll end up with very thick chocolatey & not crunchy bars)

For the first batch of chocolate:

  1. 10oz Enjoy life semi sweet chocolate chips, OR other vegan chocolate chips, of choice
  2. 2 TB non dairy milk, of choice
  3. 1 TB olive oil, OR canola oil
  4. 1 TB honey or maple syrup
  5. 1/2 tsp vanilla
  6. 1 1/2 cup gf rice crisps

For the second batch of chocolate:

  1. 10oz Enjoy life semi sweet chocolate chips, OR other vegan chocolate chips, of choice
  2. 2 TB non dairy milk, of choice
  3. 1 TB olive oil, OR canola oil
  4. 1 TB honey, or maple syrup
  5. 1/2 tsp vanilla

Instructions

  1. In a small pot on medium temp., heat all ingredients of your first batch until of chocolate on low, till liquidy and smooth.
  2. In a (1 1/4”) deep baking sheet lined with parchment, pour your first batch of chocolate mixture & sprinkle in all the rice crisps. Place in freezer for 30 mins, till hardened.
  3. In the same small pot, heat up the second batch of chocolate, till smooth. Pour this batch over your first batch. Freeze for 30 mins, till hardened. Then cut into bite-sized chunks and store in the fridge, for up to 2 months.

ENJOY!

  • Author: Nikki

Find it online: https://theallergyfriendlykitchen.com/all-recipes/homemade-vegan-crunch-bars-gluten-soy-nut-free/