Chocolate Halloween Crispy Bars (Vegan)
These no-bake Chocolate Halloween Crispy Bars are made with wholefood ingredients, are naturally vegan, high in protein and are gluten-free. they are so chocolatey and are a fun recipe to make for spooky season.
I love Halloween baking and after my recent crispy crunch bars with pistachio and raspberry, I wanted to make a spooky version for the 31st October, and here they are. I went with half mummy faces and half ghost shapes to show that you can decorate these bars however you please. The key is to use good chocolate for the top and to use the leftover dark chocolate in the bowl for the ghost eyes and mouth. These really are a delicious no-bake recipe that you will love making this Halloween – and beyond. You can decorate these with non-spooky toppings, too, to serve them all year long.
Why will I love these bars?
These are so good:
- Rich and chocolatey
- Smooth, crispy, crunchy and indulgent
- Made with wholefood ingredients
- No butter or marshmallows
- Naturally dairy-free, egg-free and vegan
- Gluten-free and easily nut-free
- Requires no baking
- Made with only a handful of ingredients
- A fun spin on the classic crispy square
- High in fibre with cereal grains
- A source of protein using protein powder and hemp seeds
- With health fats from seeds
- Super chocolatey with chocolate chips, chocolate puffs and dark chocolate
- Decorated with spooky mummy and ghost faces
- Made with hazelnut and cashew butter
- Totally moreish
- Great for meal prep snacks
- Will stay fresh for 1 week (or more in the freezer)
- Make these all-year round
- Decorate the chocolate top however you like
If you already love the sound of these spooky bars, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.
For the bars:
- Chocolate puffed cereal: I use the Surreal chocolate puff cereal which is like cocoa pops. Or, use regular puffed rice cereal.
- Chocolate protein powder: to add chocolatey goodness. You can swap this for more cereal and some cacao powder (2 tbsp) if you prefer.
- Hulled hemp seeds: to add protein, fibre and healthy fats.
- Chocolate chips: to add into the base and also to melt for the top. I love the Raw Halo giant buttons, or HU Kitchen chocolate bars. Both are made with natural refined sugar-free ingredients.
- Salt: to enhance the flavours.
- Chocolate hazelnut butter: I sue the Rhthym108 chocolate nut butter or the Pip&Nut chocolate nut butter which is made with natural ingredients. You can also use hazelnut, cashew or almond butter.
- Smooth runny cashew butter: make sure it’s 100% cashews. This has a naturally sweet and mild flavour that works really well. You can swap it for almond or peanut butter, but they have a stronger flavour.
- Maple syrup: or use honey or agave syrup. This creates the sticky sweet goodness.
- Coconut oil: to add into the base to allow the bars to set firm.
- Dairy-free white chocolate: to decorate the ghosts and mummies on top.
- Edible sugar eyes: make sure these are vegan, to decorate the faces. You can use other sprinkles, too.
Are these gluten-free and nut-free?
These are naturally gluten-free as long as your puffed cereal does not contain gluten. To make these nut-free, swap the hazelnut and cashew butter for tahini or sunflower seed butter and check other ingredients for nuts.
How do I make these?
These are ready in a few steps:
- Stir together the dry ingredients: in a mixing bowl.
- Add the nut butters, syrup and coconut oil to a saucepan: and warm gently to combine
- Pour the wet mix into the dry: and stir well.
- Press into the tin: to make a compact base.
- Melt the dark and white chocolate separately: until glossy.
- Pour the dark chocolate over the bars: and spoon or drizzle on the white chocolate.
- Make mummy and/or ghost faces: and set in the fridge.
- Remove from the tin: and use a warmed sharp knife to slice into bars.
How long will they last?
These will keep for 1 week in a sealed container at room temperature or in the fridge. Or, pop them in the freezer for 1 month and allow to defrost before eating.
What other recipes can I try?
For more Halloween ideas:
- Double Chocolate Ghost Cookies
- Spiderweb Chocolate Ganache Tart
- Double Chocolate Ghost Cupcakes
- Spooky Chocolate Fudge Crispy Bars
- Halloween Chocolate Banana Cookie Bars
Chocolate Halloween Crispy Bars (Vegan)
These no-bake Chocolate Halloween Crispy Bars are made with wholefood ingredients, are naturally vegan, high in protein and are gluten-free. they are so chocolatey and are a fun recipe to make for spooky season.
Ingredients
- 60-100g chocolate puff cereal (some are heavier than others)
- 30g vegan chocolate protein powder
- 25g hulled hemp seeds
- 60g chocolate chips
- A pinch of salt
- 60g + 1 tbsp chocolate hazelnut butter
- 60g smooth runny cashew butter
- 60ml maple syrup or honey
- 1 tbsp coconut oil
- 100g dark chocolate, chopped small
- 30g dairy-free white chocolate
- Edible sugar eyes
Instructions
- Line a 6-inch/15-cm square tin with parchment paper.
- Add the chocolate puff cereal, protein powder, hemp seeds, chocolate chips and salt to a bowl and stir well.
- Add the 60g chocolate hazelnut butter, cashew butter, maple syrup and coconut oil to a small saucepan and gently warm to melt together.
- Pour the wet mix into the puff cereal and stir well so everything is evenly coated.
- Press the mix into the tin to make a smooth base.
- Add the dark chocolate with 1 tbsp chocolate hazelnut butter to a heatproof bowl and warm over a pan of simmering water until melted.
- Also melt the white chocolate in the same way.
- Pour the dark chocolate over the crispy bars and spread out. While it’s still warm, spoon over the white chocolate and use a spoon to make ghost shapes or drizzle the white chocolate to make mummy faces. Use a toothpick into the dark chocolate to make eyes and mouths for the ghosts and use edible sugar eyes for the mummy eyes.
- Allow to set in the fridge for 30-60 minutes, until firm.
- Remove from the tin and use a warm, sharp knife to slice into bars.
- Enjoy straight away or keep in the fridge in a sealed container for 1 week or in the freezer for 1 month. Allow to defrost and enjoy.
Shop the recipe
Stay in touch
I look forward to hearing what you think of these Chocolate Halloween Crispy Bars so please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest so please say hello!
With Halloween love
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