Last week my mom found a recipe for Chocolate Crunch through Pinterest, but we played around with the recipe to eliminate the use of oil/butter (the original recipe called for a stick of butter) and keep the ingredient list short and sweet. The end result was melt-in-your mouth delicious! Chances are, you already have two of the ingredients in your kitchen. You can use any brand of chocolate chips OR make your own chocolate…but I took the easy and convenient route…sometimes you gotta do that when you’re a mom to a toddler that doesn’t nap!
Chocolate Sprouted Rice Crisps {vegan, gluten-free, soy-free, oil-free}
What you need:
- 1 bag of Enjoy Life chocolate chips
- 4 TBSP organic creamy peanut butter, unsalted* (we buy either Trader Joe’s or Costco brand, as the only ingredient is peanuts)
- 4 cups Veganic Sprouted Brown Rice Crisps (or your choice of rice crisps cereal)
* can use sunflower seed butter or almond butter
How to:
- Slowly melt your chocolate chips in a double boiler over low-med heat, stirring frequently.
- Just before all the chips have melted, add the peanut butter and stir until evenly incorporated and melted together.
- Remove from heat and using a spatula, combine with the rice crisps. Mix until evenly coated.
- Next you can do one of two things: (1) Pour the mixture into an 8 x 8 glass baking dish, spread into one even layer. (2) Roll into small balls, or use a cookie scooper, and place them on a parchment paper lined baking sheet.
- Let them chill in the refrigerator for at least two hours. If you went the baking dish route, slice into bars after they’ve hardened.
I used a small cookie scoop and got 60 bite sized balls. Depending on how small you cut the bars, this recipe makes approximately 20-24 bars.
I recommend storing these in the refrigerator because they melt and become a quick mess otherwise.
Rich.
Creamy.
Chocolatey.
Crispy.
Sweet.
Thanks for stopping by!
❤
Be Sol-Ful Living 
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