Vegan Chocolate and Coconut Toffee Crisp Bar

Prepared by Kira, Personal Trainer at MotivatePT.

This Vegan Chocolate and Coconut Toffee Crisp Bar is the perfect snack to satisfy those mid-day sugar cravings at work. With the crunch from the brown rice cereal and the sweetness from the toffee, you get a delightful combination of all flavours that will keep you energized until dinner. These vegan bars are a healthier option than the usual cereal bars as they do not contain any refined sugar and provide a lot of nutrients from the coconut milk and coconut oil. In a nutshell, this is a decadent and delicious recipe, without the guilt!

Ingredients: 

• Pacari Raw Organic Chocolate 85% Cacao (Gold World Winner 2018) + Coconut Sugar
• 1 cup coconut sugar
• 1 ½ cups of Coconut Milk
• 4 tbsp Coconut Oil
• 1 tsp Vanilla Extract
• 3 cups Brown Rice Crisps Cereal

 Method:

1. Prepare an 8x8 tin with greaseproof paper.
2. Make your caramel by adding the coconut sugar, coconut milk, and coconut oil to a medium saucepan. Make sure to constantly be whisking the mixture. Once it reaches a boil and bubbles, reduce heat slightly and whisk intermittently for 15-20 minutes until the mixture has reduced and thickened to a toffee sauce.
3. Remove from the heat and quickly mix in the crisped brown rice cereal. Make sure this step is done quickly as the toffee will harden.
4. Once mixed, transfer to the prepared tin. Flatten as much as you can then let cool in the fridge for about 10 minutes.
5. Meanwhile, melt the Pacari chocolate in a bain-marie or use the microwave, stirring every 30 seconds.
6. Remove the toffee crisp mixture from the fridge and spread the chocolate sauce evenly on the toffee crisp mixture. Then leave to set in the freezer for about 15 minutes.
7. Cut the mixture into approximately 10 bars and serve!
8. Keep the bars stored in the fridge.