Chocolate puffed rice bars

Makes 10 bars Preparation Time 10 Minutes plus freezing

Gluten-free, vegan, vegetarian and dairy-free

I always have a few homemade cereal bars tucked away in my freezer. Perfect on days when you are running too late for breakfast, after an exercise session or as a tasty addition to lunch boxes.

Although I cannot claim they are low in calories, they are however full of natural ingredients. Packed with protein, vitamins, minerals and fibre they contain no refined sugars but sweetened naturally by the dates.

  • Crispy
  • Chewy
  • Sweet
  • Simple
  • Moreish

These are so deliciously tempting and so easy to make. No baking required for these, what could be simpler. It is once of those recipes that can be whizzed up so quickly and then left in the freezer overnight. Kids and adults will love them.

I like to use cashew butter and nuts in this recipe as I like the creamy taste, feel free however if you wish to use peanuts or hazelnuts instead.

  • 75g natural puffed rice cereal
  • 175g Medjool dates
  • 65g cashew nuts
  • 125g unsweetened nut butter such as peanut or cashew
  • 100g organic coconut oil
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 25g dairy-free chocolate drops (optional)


  • 90g vegan milk chocolate
  • 1 tsp coconut oil
  • 30g chopped nuts

  1. Line a 20cm x 20cm tin with baking parchment or clingfilm, leaving an overhang over the sides so you can lift it easily out of the tin.
  2. Add all the ingredients apart from the chopped nuts, chocolate and the tsp of coconut oil into the food processor. Process until the nuts and dates have reduced down into small pieces and the ingredients are well combined, taking care not to over-process it down into a pulp.
  3. Tip the mixture into the prepared tin and press it down until it is tightly compacted. I use an empty glass jar to roll over the top. set this to one side while you make the topping.
  4. Place the chocolate and 1tsp of coconut oil into a small saucepan and melt over low heat until it is completely melted.
  5. Spoon the mixture over the top of the pressed mixture and spread on evenly.
  6. Sprinkle the nuts and chocolate drops over the top of the chocolate, gently pressing them down. Place the dish into the freezer for at least an hour to make sure it is firm. Remove from the freezer and lift carefully onto a chopping board. Cut equally into 10 bars or 20 squares. Store in an airtight container in the fridge or even the freezer until ready to serve.

If you make this, don’t forget to tag me on twitter as @veganalchemist1 or my Facebook page I love seeing your versions of the recipes. I would love to hear your comments too.

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