Thick, crunchy and very chocolatey, these homemade crunch bars make a great snack and more wholesome alternative to a ready-made chocolate bar. They are full of Ginger and Orange Dark Chocolate, crunchy cornflake cereal and any nuts or dried fruits you fancy. They are easy and quick to make and are a delicious dessert all year long.
By Nourishing Amy
Chocolate Crunch Cornflake Bars
Prep Time: 15
Serves: 10 People
Ingredients
270g Ginger and Orange Dark Chocolate (3 bars)
160g smooth, runny cashew, peanut or almond butter, plus 2 tbsp extra
60g coconut oil
120g coconut cream (from 1 tin of chilled full-fat coconut milk)
3 tbsp (45ml) maple syrup
80g cornflake cereal, crushed
50g hazelnuts, chopped
50g raisins
Flaky salt
Method
Step 1
Chill the coconut milk tin in the fridge overnight. Line a 6-inch square tin with parchment paper.
Step 2
Chop the chocolate small and add to a heatproof bowl with 160g of nut butter and coconut oil. Warm either over a bain-marie (double-boiler) or in the microwave, until melted and glossy.
Step 3
Spoon in the coconut cream (save any extra for smoothies or curries) and add the maple syrup. Whisk until smooth and the coconut cream has melted. Pour in the crushed cereal, nuts and raisins with a pinch of salt and stir well.
Step 4
Pour the mixture into the tin and press down firmly. Swirl over the extra 2 tbsp of nut butter and then transfer to the freezer.
Step 5
Set for 1-2 hours, until firm to touch (or 2-3 hours in the fridge) and allow to sit at room temperature for 20 minutes before slicing (this makes it easier!).
Step 6
Remove the bars from the tin and use a warmed, sharp knife to slice into 10 bars.
Step 7
Enjoy straight away or keep in sealed container for 1 week (in the fridge if it’s warm) or the freezer for 1 month. Allow the bars to defrost before eating.
