Chocolate Fudge Crunch Bars (3-ingredients,dairy-free, vegan)
Chocolate fudge. Melt in your mouth magic.
Except this isn’t just fudge. Add in super healthy puffed whole grains, or toasted quinoa, or rice puffs, or your favorite granola. And you have, well, breakfast?
Ok, well, maybe not entirely. But still super healthy.
The chocolate – provided you use dairy-free and high-quality – provides mood-boosting magnesium and antioxidants and more. The nut butter gives you healthy fats and fiber. And the puffed grains or oats or granola you choose provide fiber and other essential vitamins and minerals. And all put together in minutes. Minutes people! And only 3 ingredients.
A win-win for team chocolate! Want a few more super easy chocolate recipes? You might try my 2-ingredient fudge and my dairy-free Bailey’s Chocolate Vegan Parfait. Also if you make my recipes, come over to Instagram and tag me with it so I can see!
Chocolate Fudge Crunch Bars (3-ingredients,dairy-free,vegan)
fills 6-inch square container
- 1/2 cup cashew butter (I have also used WholeFoods 365 brand cashew butter)
- OR use sunflowerseed butter to make it nut-free (I use this brand)
- 1 1/4 cup dark chocolate chips (I also love quality chocolate by HU, Valrhona, Pascha, and Eating Evolved)
- 3/4 cup puffed whole grains (You can use puffed rice or amaranth, or use a vegan wholesome puffed cereal, OR as I said in the post, oats or granola also work, just makes the recipe a bit different) (I used this vegan brand in this recipe)
Line a 6-inch square container with parchment.
Put the nut butter and chocolate chips in a pot or glass measuring cup, and then put that into a pan with hot-to-boiling water. Don't let any water splash into your fudge!
Melt both, swirling together with a spoon.
When fully blended, fold in the puffed cereal.
Pour mixture into parchment-lined container.
You can sprinkle options on top or leave plain.
Refrigerate for at least 2 hours to allow it to set, and slice! Enjoy!