Chocolate Peanut Butter Crispy Squares Vegan Gluten Free
Indulge in the ultimate sweet treat with these delightful Chocolate Peanut Butter Crispy Squares, a vegan and gluten-free marvel that's perfect for any occasion! This no-bake recipe combines the satisfying crunch of gluten-free crispy rice cereal with the creamy richness of natural peanut butter and the deep decadence of melted vegan dark chocolate. Sweetened naturally with maple syrup and enhanced by a hint of vanilla, these squares are easy to prepare in just 15 minutes, making them a wonderful option for busy weeknights or quick dessert cravings. Topped with a sprinkle of sea salt for a gourmet touch, these wholesome yet indulgent bars are perfect for snacking, sharing, or satisfying chocolate-peanut butter cravings. Refrigerate for an hour, slice into 12 portions, and enjoy these irresistibly chewy, chocolatey bites that are as nutritious as they are delicious!
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Recipe Information
Ingredients
- 3 cups Crispy rice cereal (gluten-free)
- 1 cup Creamy peanut butter (unsweetened and natural)
- 0.5 cup Maple syrup (or agave syrup)
- 2 tablespoons Coconut oil
- 1 cup Vegan dark chocolate chips
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Sea salt (optional, for garnish)
Instructions
Line an 8x8-inch square pan with parchment paper, allowing some overhang on the sides for easy removal later.
In a medium saucepan over low heat, combine the peanut butter, maple syrup, and 1 tablespoon of coconut oil. Stir continuously until the mixture is smooth and slightly warmed (about 2-3 minutes). Remove from heat and stir in the vanilla extract.
In a large mixing bowl, pour the peanut butter mixture over the crispy rice cereal. Use a spatula to gently fold until the cereal is evenly coated.
Transfer the mixture to the prepared pan. Press it down firmly into an even layer using the back of a spoon or spatula. Set aside.
In a microwave-safe bowl, combine the dark chocolate chips and the remaining 1 tablespoon of coconut oil. Heat in 20-30 second intervals, stirring in between, until fully melted and smooth (alternatively, melt using a double boiler on the stovetop).
Pour the melted chocolate over the cereal layer, spreading it out evenly with a spatula. Optionally, sprinkle sea salt on top for extra flavor.
Place the pan in the refrigerator for about 1 hour, or until the chocolate is fully set and the squares are firm.
Once set, lift the parchment paper out of the pan and transfer the block to a cutting board. Slice into 12 squares or your desired serving size.
Store the squares in an airtight container in the refrigerator for up to 1 week. Enjoy chilled or at room temperature.
Nutrition Facts
Calories |
363 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.4 g | 22% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 288 mg | 13% | |
| Total Carbohydrate | 45.4 g | 16% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 16.4 g | ||
| Protein | 8.4 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 28 mg | 2% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 245 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
