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Almond Butter Crispy Chocolate Bars

Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 12
Author Samantha



  • 1 cup almond butter
  • ½ cup maple syrup
  • ½ cup coconut oil
  • 1 cup desiccated coconut
  • 2 cups rice puff cereal gluten free

Chocolate Topping

  • ½ cup coconut oil
  • ½ cup cocoa powder
  • 1 tablespoon maple syrup
  • ½ cup flaked almonds



  • Line a 8” x 8“ square baking pan with parchment paper, set aside.
  • In a medium sized pot over low-medium heat, add almond butter, maple syrup and coconut oil, mix to combine.
  • Gently heat mixture until almond butter has completely melted down and smooth.
  • Remove from heat and stir through desiccated coconut.
  • Add rice puffs 1 cup at a time, mixing well after each addition.
  • Pour mixture into lined baking pan and place in the refrigerator.
  • Make topping whilst base is setting.

Chocolate Topping

  • Half fill a small pot with water and put over a medium heat.
  • Place a medium-large heat proof bowl over the pot.
  • Add coconut oil and melt down. Once completely melted, stir through maple syrup and cocoa powder until well combined and smooth.
  • Remove from heat.
  • Remove base from refrigerator and carefully pour chocolate over the top. Move the pan around to get an even layer of the chocolate or use a spatula.
  • Refrigerate for a further 1-2 hours or until topping has firmed up. Half way through refrigerating, just as it’s starting set, sprinkle over flaked almonds.
  • Remove from pan and slice into squares.
  • Enjoy!


tore in an airtight container, refrigerated, for 1 week - 10 days.