Vegan/ Gluten Free MIni Crunch Bars with Peanut Butter Drizzle
Crunch bar:
1/2 cup coconut oil
1/2 cup unsweetened cocoa powder
5 Tblsp liquid sweetener (maple syrup, agave, etc.)
pinch of sea salt
1 tsp pure vanilla extract
1 cup rice crisp cereal
Peanut butter shell drizzle:
2 Tblsp all natural peanut butter (or any nut/seed butter of choice)
1-1/2 to 2 tsp coconut oil, as needed to thin out (I left this part out)
1 tsp liquid sweetener
For the crunch bar; line a 8x8 pan with parchment paper, one going each way. In a pot over low heat, gently melt the coconut oil and then whisk in the rest of the crunch bar ingredients (except the rice crisp) to taste. Once the mixture is smooth, remove from heat and stir in the rice crisp cereal. Pour mixture into prepared pan, smooth out and then freeze for 10-15 minutes.
For the peanut butter drizzle; melt the coconut oil and then whisk in the peanut butter and liquid sweetener. Adjust to taste if desired. Scoop into a plastic baggie.
Remove crunch bar from freezer and cut into 12 small bars. Snip a tiny hole in the baggie and drizzle the peanut butter mixture onto the crunch bars.
Return bars to freezer until ready to serve. Store in freezer. EnJOY!
