CRUNCH Bars (Paleo and AIP) (Edit recipe)

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These chocolate bars with a crunch are amazing and taste just like Nestle's CRUNCH bars. These bars are also free of the common allergens - dairy, gluten, soy, eggs, nuts and are also refined sugar free! I have used grain free Lovebird cereal for the crunch factor and so they are grain free and paleo. They can be easily made AIP too by swapping the cacao powder for carob!

15 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	187
Fat:	12 g
Carbohydrates:	19 g
Protein:	3 g
Cholesterol:	0 g
Sodium:	95 mg
Fiber:	4 g
Sugars:	5 g
Calculated per serving.

Serves: 8

Ingredients

0.5 cup Unsweetened Lovebird Grain-Free Cereal, you can use sweetened or unsweetened cereal
0.5 cup Raw Cacao Powder, use carob for AIP
0.25 cup Coconut Oil, melted
2 Tbsp Coconut Oil, melted
2 Tbsp Raw Honey
1 tsp Pure Vanilla Extract
0.125 tsp Sea Salt

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Take the cereal and crush it using a chopper or food processor. Or you can just crush it by placing it between parchment sheets and running a rolling pin over them. Make sure not to process them too much if using a food processor.
Line a loaf pan with parchment sheet with an overhang to it. Keep it aside.
Take a glass mixing bowl and add the melted coconut oil to it. Then add all the rest of the ingredients except the crushed cereal and mix using a hand whisk. If the honey is too thick and is not dissolving, then place the bowl (hence use a glass bowl) in the microwave for about 10-30 secs and then whisk again until you get a smooth runny mixture.
Immediately pour half of the mixture to the loaf pan on top of the parchment sheet. Give it a quick twirl so the mixture spreads all over the bottom completely.
Then quickly spread the crushed cereal all over the bottom chocolate layer.
Next quickly pour the rest half of the chocolate mixture over the cereal layer. At this point if your chocolate mixture has become thick, quickly warm it in the microwave again for 10-20 seconds again before pouring it. Use a spatula to spread the chocolate mixture completely over the cereal layer.
Place the loaf pan in the refrigerator for about 1 hour to set the bars.
Remove the pan from the refrigerator and lift the parchment sheet out and place the bar on a cutting board.
Using a sharp knife cut the bar into chunks(about 10 square) or smaller bars (about 6)