Crispy Almond Butter Crunch Bars made with only 5 simple ingredients. This perfectly sweet and crunchy vegan treat is made with puffed cereal, almond butter, maple syrup, and dark chocolate. These no-bake bars taste just like a Scotcheroo, but have a healthier spin to them!
I have a serious question for you. Is there really a better combination than chocolate and nut butter? I didn’t think so. If you’re a chocolate and almond butter lover like I am, then you’re going to swoon over these bars, let me tell you.
Remember those Scotcheroo bars from when you were a kid? So these taste super similar to those, but they have far less sugar and dairy-free. But trust me, if you bring these to a party, everyone is going to be asking for the recipe.
CHOCOLATE ALMOND BUTTER CRUNCH BARS
The ingredients for these bars are super basic and most of them are probably already in your pantry. The base is made from puffed cereal, almond butter, maple syrup, and a little vanilla. I used organic cocoa puffed cereal made from sprouted brown rice, but you could also use an unsweetened cereal if you want to keep the sugar content lower.
The top layer is simply dairy-free chocolate chips melted with a tiny amount of coconut oil to make it nice and drippy.
Now, you could really use any nut butter you wanted. I opted for Barney Butter Smooth Almond Butter (no sugar added). It’s the creamiest almond butter out there!
THESE BARS ARE:
- Sweet
- Crispy
- Chocolatey
- Dairy-Free
- Gluten-Free
- Easy to make
If you try this recipe, let me know! Leave a comment, rate it, and don’t forget to tag a photo #livingwellwithnic on Instagram. Cheers, friends!
Almond Butter Crunch Bars
Ingredients
- 3 cups Puffed Cereal I used Cocoa Rice Crisps 365 Brand
- 2 Tbs Vanilla Plant-Based Protein Powder optional
- ½ cup Almond Butter + 1 Tbs
- ⅓ cup Maple Syrup
- 1 tsp Vanilla Extract
- ¼ tsp Salt
- ¾ cup Dark Chocolate Chips dairy-free
- 1 Tbs Coconut Oil melted
Instructions
- Line an 8×8 inch pan with parchment paper.
- Add maple syrup, almond butter, vanilla extract, and salt to a bowl. Stir to combine.
- Add the puffed cereal to the bowl and stir until the rice cereal is well-coated.
- Spread the mixture in the pan and press down firmly with a spatula.
- Melt the chocolate chips with the coconut oil in a saucepan and pour the melted chocolate over the almond butter cereal mixture. Spreading it evenly.
- Put the pan in the fridge for about 30 minutes.
- Cut into 9 bars (which works best with a large chopping knife) and enjoy! Store leftovers in an airtight container in the fridge.
If you try this recipe, let me know! I love seeing your comments, ratings, and photos tagged #livingwellwithnic on Instagram. Cheers, friends!
