Double Chocolate Rice Crispy Bars (Vegan)
These delicious no-bake Double Chocolate Rice Crispy Bars are the perfect make ahead snack or dessert, full of added fibre and protein, and taste so indulgent. They are naturally vegan and gluten-free, too.
I love no-bake snack bars and I am back with another crispy combination using chocolate, puffed rice cereal and quinoa puffs. I’ve also added in mixed nuts for added crunch and gut diversity as well as using your favourite dark chocolate, some peanut butter and golden syrup instead of honey to keep these vegan. I also love drizzling them with more chocolate on top and don’t forget the flake salt for that salty-sweet combo that we all love.
Why will I love these bars?
These bars are so good:
- Chocolate, crispy, crunchy and chunky
- Nutty and delicious
- Made with a few ingredients
- Nostalgic
- A healthier spin on the much-loved crispy square
- No marshmallows or butter
- Come together in 10 minutes of work
- With dark chocolate in the bars, chocolate protein and a dark chocolate drizzle
- Naturally dairy-free, vegan and egg-free
- Gluten-free
- With nut-free options
- High in fibre and protein
- With protein powder, nuts and puffed cereals
- Easy to make in a few steps
- Requires no baking
- Great for meal prep snacks
- Delicious for dessert
- Ideal all year round
- Everyone will love them
- Add in different nuts, seeds or dried fruits to switch up the flavours
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?
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:
- Puffed rice cereal: make sure it’s 100% rice and GF where needed.
- Puffed quinoa: this is packed with protein and adds a lovely texture. It’s smaller than the puffed rice so adds some diversity.
- Chocolate protein powder: to add some protein and texture to these bars. If you are not using protein powder, add some more puffed cereal.
- Mixed nuts: use any mix, I like Brazil nuts, walnuts, hazelnuts and almonds.
- Salt: for flavour.
- Golden syrup: I used Lyle’s Golden Syrup instead of the traditional honey in this recipe to keep it vegan.
- Peanut butter: the smoother the better and I use Manilife or Pip & Nut peanut butter which are both 100% peanuts.
- Dark chocolate: use your preferred strength of dark chocolate. I love the HU Kitchen and Raw Halo chocolate brands because they are made with wholefood ingredients.
- Vanilla extract: for flavour and sweetness.
And for the topping, use the same chocolate as above with some flaky salt on top.
Are these gluten-free and nut-free?
These are naturally gluten-free (check your cereals for added ingredients) and to make them nut-free, swap the mixed nuts for mixed seeds (e.g. pumpkin, sunflower and hemp) and swap the peanut butter for sunflower seed butter or tahini.
How do I make them?
These are ready to go in a few steps:
- Pour the dry ingredients into a mixing bowl: and stir to evenly combine.
- Add the syrup, peanut butter and chocolate to a saucepan: and warm gently, stirring often.
- Pour the chocolatey wet mix into the dry: and stir well.
- Press into the lined tin: to make a compact base.
- Drizzle with the other melted chocolate: and sprinkle with flaky salt.
- Pop in the fridge to set: for a couple hours.
- Remove from the tin and slice into bars: with a warmed, sharp knife.
How long will they last?
These will keep for up to 1 week in the fridge in a sealed container or 1 month in the freezer. Allow to defrost before eating.
What other recipes can I try?
For more no-bake snacks:
- Chocolate Coconut Flapjack
- Chocolate Orange Brownie Protein Bars
- Cashew Matcha Caramel Date Bark
- Smashed Date Chocolate Cups (Snickers and Bounty!)
- Pistachio Raspberry Protein Crispy Squares
Double Chocolate Rice Crispy Bars (Vegan)
These delicious no-bake Double Chocolate Rice Crispy Bars are the perfect make ahead snack or dessert, full of added fibre and protein, and taste so indulgent. They are naturally vegan and gluten-free, too.
Ingredients
For the Bars:
- 85g puffed rice crispy cereal
- 30g puffed quinoa
- 50g chocolate protein powder, optional
- 60g mixed nuts, chopped
- A pinch of salt
- 120ml (1/2 cup) Lyle’s Golden Syrup
- 150g runny smooth peanut butter
- 65g dark chocolate, chopped small
- ½ tsp vanilla extract
For the Topping:
- 25g dark chocolate, melted
- Flaky salt
Instructions
- Line an 8-inch/20-cm square tin with parchment paper.
- Into a large mixing bowl, add the puffed crispy cereal, quinoa puffs, protein powder and salt and stir well.
- Add the golden syrup, peanut butter, chocolate and vanilla to a small saucepan dab gently warm together, stirring often so that the chocolate does not burn.
- Once glossy, pour into the cereal mix and stir really well to a sticky mix.
- Pour into the tin and press down firmly to make a compact base.
- Drizzle over the melted chocolate and some flaky salt.
- Place in the fridge for 2 hours, until set firm.
- Once set, remove from the tin and use a warmed, sharp knife to slice into bars/squares.
- Enjoy straight away or keep in a sealed container in the fridge for 1 week or the freezer for 1 month. Allow to defrost before eating.
Shop the recipe
Stay in touch
I look forward to hearing what you think of these Double Chocolate Rice Crispy Bars so please let me know in the comments below and leave a star review above. If you do make these rolls, 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 – please say hello!
With crispy love x
p.s. this recipe was first made with Lyle’s Golden Syrup but this blog post is not sponsored and all opinions are my own.
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