Chocolate Crunch Cornflake Bars (Vegan No-Bake)
These delicious thick and crispy Chocolate Crunch Cornflake Bars are the best homemade snack made with wholesome ingredients like cornflake cereal, dried fruits and nuts and require no baking.
I love anything chocolatey, and I am always looking for healthier, more wholesome snacks that revolve around chocolatey. These cereal crunch bars are the best of both worlds: they are a plant-based and health-full alternative to shop-bought granola snack bars while being rich and chocolatey and packed with good-for-you ingredients like nut butter, cereals, dried fruits and coconut cream. they also require no baking, are naturally plant-based, gluten-free and dairy-free.
Why will I love these bars?
These bars are so delicious:
- Rich, chocolatey and indulgent
- Crunchy, crispy and textured
- Melt-in-the-mouth fudgy and luxurious
- Nutty and fruity
- Made with wholesome, plant-based ingredients
- Naturally lower in sugar than shop-bought bars
- Gluten-free, egg-free and dairy-free
- Easily nut-free
- A source of fibre, protein (from the nuts) and healthy fats
- Great for gut health with the nuts and fruits
- Quick to make in one bowl
- Requires no baking
- Only uses 8 basic ingredients
- Can be adapted to whatever cereal, nuts and fruits you have at home
- Great for on-the-go meal prep snacks
- Delicious as dessert or with a cup of tea
If you already love the sound of these bars then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
The ingredients are listed with weights in the recipe card below and you can see my favourites in the “shop the recipe” section.
For the bars:
- Dark chocolate: I use the Divine Dark Chocolate Ginger and Orange bar which was so delicious but any flavour will be great.
- Smooth runny nut butter: my favourites are almond, cashew or peanut butter or you can use nut-free options like tahini or sunflower seed butter.
- Coconut oil: this helps the bars to set solid enough to slice but also, so they melt in your mouth.
- Coconut cream: this is great for softening up the bars and making a really luxurious fudge-like texture. This is the solid part from a chilled tin of full-fat coconut milk.
- Maple syrup: this adds sweetness as well as stickiness to the mix, and you can also use agave syrup.
- Cornflake cereal: or any other crunchy crispy cereal.
- Hazelnuts: these are so good with chocolate but you can use other nuts like pecans or almonds, or try sunflower or pumpkin seeds as nut-free swaps.
- Raisins: or other dried fruits like cranberries, sultanas or chopped medjool dates.
- Flaky salt: for sprinkling on top.
Are these gluten-free and nut-free?
These are naturally gluten-free, please check your cornflake cereal for gluten. To make these nut-free, use tahini or sunflower seed butter instead of nut butter and swap the hazelnuts for seeds or more dried fruits.
How do I make them?
These are quick and easy to make in a few steps:
- Chill the coconut milk in the fridge overnight: so the solid and liquid parts separate.
- Melt together the chocolate with nut butter and coconut oil: until smooth and glossy.
- Stir in the coconut cream and maple syrup: and whisk again.
- Add in all of the crunchy cereal, nuts, dried fruits and some salt: and stir well.
- Press down into a lined tin: and drizzle over extra nut butter.
- Set in the fridge: and then carefully lift out to slice with a warmed, sharp knife.
How long will they last?
These bars will keep for 1 week in the fridge in a sealed container (or room temperature if it’s not too warm) or for 1 month in the freezer. Allow the bars to defrost before eating them.
What else can I make?
If you are looking for other no-bake snack ideas:
- Double Chocolate Granola Bars
- Black Forest Coconut Bites
- Date Pecan Caramel Bars
- Chocolate Banana Peanut Butter FroYo Bites
- Healthy Chocolate Chip Cookie Dough
Chocolate Crunch Cornflake Bars (Vegan No-Bake)
These delicious thick and crispy Chocolate Crunch Cornflake Bars are the best homemade snack made with wholesome ingredients like cornflake cereal, dried fruits and nuts and require no baking.
Ingredients
- 270g dark chocolate
- 160g smooth, runny cashew, peanut or almond butter, plus 2 tbsp extra
- 60g coconut oil
- 120g coconut cream (from 1 tin of chilled full-fat coconut milk)
- 3 tbsp (45ml) maple syrup
- 80g cornflake cereal, crushed
- 50g hazelnuts, chopped
- 50g raisins
- Flaky salt
Instructions
- Chill the coconut milk tin in the fridge overnight. Line a 6-inch square tin with parchment paper.
- Chop the chocolate small and add to a heatproof bowl with 160g of nut butter and coconut oil. Warm either over a bain-marie (double-boiler) or in the microwave, until melted and glossy.
- Spoon in the coconut cream (save any extra for smoothies or curries) and add the maple syrup. Whisk until smooth and the coconut cream has melted. Pour in the crushed cereal, nuts and raisins with a pinch of salt and stir well.
- Pour the mixture into the tin and press down firmly. Swirl over the extra 2 tbsp of nut butter and then transfer to the freezer.
- Set for 1-2 hours, until firm to touch (or 2-3 hours in the fridge) and allow to sit at room temperature for 20 minutes before slicing (this makes it easier!).
- Remove the bars from the tin and use a warmed, sharp knife to slice into 10 bars.
- Enjoy straight away or keep in sealed container for 1 week (in the fridge if it’s warm) or the freezer for 1 month. Allow the bars to defrost before eating.
Shop the recipe
Stay in touch
I look forward to hearing what you think of these Chocolate Crunch Cornflake Bars so please do let me know in the comments below. If you do make these cupcakes, I’d love to see them so please tag me in your creations, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With crunchy love x
p.s. this recipe was first made with Divine Chocolate but this blog post is not sponsored and all opinions are my own.
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