Crispy Chocolate Squares (VG)
If you are a fan of those chocolate crispy bars and chocolate caramel peanut bars, then these delicious morsels will be right up your street. Peanut (and other nut butters) is not to everyone’s taste, but to me, it is a go to comfort food. Using nut butter not only adds a delicious taste, but also gives additional nutrition.
These squares are not only ‘no bake’ but also just happen to be vegan. Who said nutritious food is tasteless?!!
CRISPY CHOCOLATE SQUARES (VG)
Equipment
- 1 20 x 20 cm baking pan I used a silicone traybake pan but feel free to use a glass or tin pan, just line with greaseproof paper for easy removal.
Ingredients
Base
- 250 g smooth nut butter you can use peanut, almond, cashew etc.
- 125 g maple syrup you can also use honey if not vegan though the taste will be altered slightly
- 80 g coconut oil
- 80 g desiccated coconut
- 100 g crisped rice cereal
Topping
- 200 g dark chocolate if vegan or dairy intolerant, check that your chocolate does not contain any milk solids/whey. Most dark chocolate does not
- 1 tbsp coconut oil
- 1 tbsp smooth nut butter
Instructions
Base
- Heat the nut butter, maple syrup and coconut oil in a pan on a low setting until the oil melts and the mixture is smooth. Alternatively, you can melt the ingredients together in a microwave in short blasts. You do not want to overheat the mixture.
- Stir in the desiccated coconut then the crisped rice. Continue stirring until all of the dry ingredients are coated in the nut butter mixture.
- Pour into your baking pan. If using silicone, there is no need to line or grease.
- Once the mixture is cool, pop into a fridge for 30 mins until set. Alternatively, if impatient like myself, pop the tray in the freezer ensuring it is flat (or the mixture will tip to one side!)
Topping
- In the meantime, break up the chocolate in a heatproof bowl and add the coconut oil and nut butter. Either melt in the bowl set over a pan of simmering water, or again, melt in the microwave in short bursts. Adding coconut oil and nut butter gives a bit of softness to the chocolate)
- Pour the chocolate mixture over the set crisped rice base, tipping the pan until the base is covered. You can also just drizzle or splodge the chocolate randomly over the base. Let cool then pop it in the fridge to set.
- Once fully set, remove from the pan and cut into squares, or fingers if wished.
- These squares are best kept in the fridge for up to 5 days in an airtight container. Otherwise, they will keep for up to 3 days kept out of the fridge.
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Nutritional Benefits:
These treats use dark chocolate which contains more of the beneficial cocoa solids. Cocoa solids are full of antioxidant flavonoids which help to ‘mop up’ free radicals in the body. Free radicals cause inflammation, ageing, chronic disease and some cancers. Cocoa is also a source of phenylethylamine which stimulates the feel good endorphins and may even help to boost serotonin production (low serotonin levels are associated with depression and anxiety).
The peanut butter offers a source of protein, also a source of vitamin E and contain heart healthy monosaturated fats