The Best Vegan Chocolate Bars Recipe!

The Best Vegan Chocolate Bars Recipe! 7 ingredients, 10 minutes and you have melt in your mouth homemade vegan candy bars that are dairy free, healthy and AMAZING! No baking required! (Just chilling)

My Vegan Chocolate Candy Bars recipe will freak you out they are so good!! And incredibly simple to make! My husband says the flavour and texture of the candy bar is a cross between a crispy crunch bar, Kit Kat bar and a coffee crisp bar. Need I say more!! 😋

Kids and adults go crazy for these dairy free chocolate bars! They’re prefect for Easter, Valentines day and would be so lovely on a Christmas dessert platter! Or wrap up in a beautiful chocolate box for a gift!

This recipe requires no Hershey’s cocoa powder (even though I love it) The ingredients are super straight forward: rice crispy cereal, toasted sesame seeds, dairy free chocolate chips, maple syrup, peanut butter, coconut oil (not cocoa butter), and instant coffee! Ta-da!

That’s it, that’s all! Who would’ve thought simplicity could be so delicious!

Here’s a photo below ⬇️ of a batch I made with chopped almonds added, as you can see I cut them smaller here. I think I thought I would eat less that way- uh nope didn’t work! Haha!

Where to buy vegan chocolate?

In Canada I buy presidents choice semi sweet chocolate chips at my supermarket, which are dairy free. Works for me! And our Walmart also sells their own brand (great value) of dark chocolate bars that happen to be vegan as well. Always check the label though!

I know in the US, Target stores sell Enjoy life brand dairy free chocolate chips, but if you can’t find any near you then you can purchase some from this link on Amazon HERE.

Ok lets get to it! We need Chocolate!😬

How to make homemade Vegan Chocolate Candy Bars:

Line a 11 x 7 brownie pan with parchment paper. I use chip bag clips to keep the parchment in place.

Add the rice crispy cereal and sesame seeds to a large mixing bowl, set aside.

In a microwave safe bowl add the chocolate chips, peanut butter, coconut oil, maple syrup and instant coffee. Heat in the microwave until melted. I do 2- 45 second intervals, whisking in between until smooth. You could also heat on the stove over medium-low heat until melted.

With a spatula scrape out the chocolate mixture onto the dry ingredients. Mix it together.

Spread evenly in your prepared pan. Tap the pan on the counter a few times to make sure it’s distributed well.

Chill uncovered in the fridge for 1 to 1 and 1/2 hours or until VERY firm. Slice into bars and enjoy! Recipe yields 16-32 bars depending on how big you want them! Enjoy!!

OK GUYS LETS MAKE SOME VEGAN CHOCOLATE CANDY BARS, THEY'RE:

keto friendly

quick and easy

gluten free

healthy

crispy and oh so chocolatey

addicting

kid friendly

super satisfying

customizable!

Enjoy guys! Happy day to you! feel free to leave a comment and a rating below. I would love to hear from you.

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WANT MORE VEGAN DESSERT BARS AND COOKIE RECIPES? CHECK THESE OUT!

• Chocolate Coconut Date Balls (No Bake) (Vegan + GF)
• Healthy Breakfast Bars (Vegan + GF)
• Salted Caramel & Pecan Vegan Shortbread Bars
• Nutty Vegan Chocolate Truffles
• Vegan Chocolate Chip Cookies - Chewy & Crispy

Recipe inspired from the Beaming Baker

The Best Vegan Chocolate Bars Recipe!

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★★★★★

5 from 5 reviews

• Author: Verna
• Total Time: 1 hour 10 minutes
• Yield: 16-32 bars 1x
• Diet: Vegan

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Description

The Best Vegan Chocolate Bars Recipe! 7 ingredients, 10 minutes and you have melt in your mouth homemade vegan candy bars that are dairy free, healthy and AMAZING! No baking required! (Just chilling)

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Ingredients

Scale 1x2x3x

• 2 cups rice crispy cereal
• 1/3 cup white sesame seeds, toasted (you can buy them toasted)
• 1 and 1/4 cups dairy free chocolate chips
• 3/4 cup peanut butter, I use all natural peanut butter
• 1/3 cup refined coconut oil (not virgin)
• 1/3 cup maple syrup
• 1 teaspoon instant coffee powder, regular or decaf

Optional add ins:

• 1/2 cup almonds, rough chopped
• 1/4-1/2 teaspoon flavoured extracts like, vanilla, almond, mint or orange
• 1/4 cup dried cherries or cranberries, chopped

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Instructions

1. Line a 11 x 7 inch brownie pan with parchment paper. I use chip bag clips to keep the parchment in place.
2. Add the rice crispy cereal and toasted sesame seeds to a large mixing bowl, Set aside.
3. In a microwave safe bowl add the chocolate chips, peanut butter, coconut oil, maple syrup and instant coffee. Heat in the microwave until melted. I do 2- 45 second intervals, whisking in between until smooth. You could also heat on the stove over medium-low heat until melted.
4. With a spatula scrape out the chocolate mixture onto the dry ingredients. Mix it together.
5. Spread evenly in your prepared pan. Tap the pan on the counter a few times to make sure it’s distributed well.
6. Chill uncovered in the fridge for 1 to 1 and 1/2 hours or until VERY firm. Slice into bars and enjoy! Recipe yields 16-32 bars depending on how big you want them! Enjoy!!

Notes

• these chocolate treats will keep covered in the fridge for 3-4 weeks and can be frozen

• Prep Time: 10 Minutes
• Cook Time: (chill time) 1 hour
• Category: Vegan Holiday Recipes, Sweets, Gluten Free
• Method: No bake
• Cuisine: American, Canadian

Keywords: vegan chocolate bars, vegan candy bars, vegan chocolate candy bars, easy, best, healthy, crispy, Kit Kat, coffee crisp, crispy crunch,