Project Description

Just a few simple and beneficial ingredients needed for these nostalgic like chocolate bars that are loaded with antioxidant rich cocao nibs!
OVERVIEW
Did I mention these are easy to make? Simply mix everything together then patiently wait for them to harden, and devour!
I hope you try these chocolate bars out, and please let me know what you think and what variation you come up with! Enjoy!
Easy Chocolate Cocao Nib & Rice Bars
Full Recipe
- MAKES: 16 square bars
- TOTAL TIME: 15 min + 30 min cooling
INGREDIENTS
1/3 cup almond butter, or your favorite nut or seed butter
1/4 cup coconut oil
1/4 cup pure maple syrup or honey
1 tsp pure vanilla extract, optional
1/4 cup cocoa powder
pinch sea salt
3 cups brown puffed rice, I used this brand
1/4 cup cocoa nibs
3 tbs mini dark chocolate chips, for topping, optional
INSTRUCTIONS
Line an 8×8 baking pan with parchment paper.
In a large pot, add the almond butter, coconut oil, honey, and vanilla and heat on low until the coconut oil is melted and everything is combined evenly. Mix in the cocoa powder and the pinch of salt and stir again. It will basically be a delicious chocolate sauce at this point!
Remove from heat and pour in the puffed brown rice and the cocao nibs. Mix until everything is well coated and even again.
Press the mixture into the baking pan as firmly and evenly as you can. The firmer you press it down, the better it will stay together. Press mini dark chocolate chips on top, if desired.
Place in freezer for 20 minutes or in the fridge for at least 30, the longer the better. Then let sit at room temp for a few so when you cut it, it doesn’t fall apart.
Use a sharp knife to cut into squares, I cut them into 16 squares but any size will do, then enjoy! Save the leftovers in fridge.
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