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–+ servings

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
  • 1/2 cup maple syrup
  • 1/2 cup coconut oil
  • 1 cup desiccated coconut
  • 2 cups rice puff cereal gluten free

Chocolate Topping

  • 1/2 cup coconut oil
  • 1/2 cup cocoa powder
  • 1 Tbsp maple syrup
  • 1/2 cup flaked almonds



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

Chocolate Topping

  1. Half fill a small pot with water and put over a medium heat.
  2. Place a medium-large heat proof bowl over the pot.
  3. Add coconut oil and melt down. Once completely melted, stir through maple syrup and cocoa powder until well combined and smooth.
  4. Remove from heat.
  5. 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.
  6. 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.
  7. Remove from pan and slice into squares.
  8. Enjoy!

Recipe Notes

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