Monday , January 24 2022
Chocolate Crispy Bars 1

Chocolate Crispy Bars

Recipe by Sara Matthews | @sarabynatureskitchen

Get the children involved when you make these chocolate crispy bars, says Sara Matthews.

‘I love this recipe as it is sticky, sweet, filling, nutritious, and contains no oil or refined sugars. It is packed full of nutrients and protein, is a perfect post workout snack or a guilt free sweet treat to have with your cuppa, and children love them too. 

They are easy to create and perfect for children to make. No cooking is involved and they are ready to eat in under an hour. ‘

Makes 24 bars


250g of dates 
170g of nut or seed butter (I used cashew butter)
20g of raw cacao powder or cocoa powder
2tbsp of maple syrup
125g of puffed rice 
4tbsp of water
100g of flavours, plus extra for decoration. I used a mix of pumpkin seeds, goji berries, giant raisins and sunflower seeds. Use whatever you have or like. For example, walnuts or even chocolate chips, sultanas, cashews, whatever takes your fancy.
100g of dairy free dark chocolate

Line a high sided baking tray with parchment.

Place the dates, nut or seed butter, cacao, and maple syrup, into a food processor and blitz to form a sticky paste, adding the water as you go. The softness of the dates depends on the amount of water you use. 

Chef tip: Warm the nut butter in the microwave to make it easier to blend. It needs to be a paste.

Once this is done, place this mix in a large bowl, add half the puffed rice and mix to coat, then add the remaining puffed rice and your extra flavour ingredient and mix so the puffed rice and flavours are coated.

Press into a prepared tray, using the back of a spoon to press everything down.

Melt the chocolate and pour over your rice bars, spread evenly and sprinkle over some extra flavours. Place in the fridge for at least ½ hour to set. Cut and serve. This keeps for five days in the fridge but can be frozen and eaten straight from the freezer as it only takes a couple of minutes to defrost.

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