Caramel Crunch Bars (Vegan, GF)
Thick and delicious caramel crunch bars made with simple, healthy ingredients. (No gluten, dairy or refined sugar!)
Prep Time4 mins
Total Time19 mins
Servings: 18 servings
Caramel Crunch Bars
- 3/4 cup coconut butter *see notes for homemade
- 1/4 cup cashew butter
- 2 Tbs maple syrup
- 2 Tbs coconut oil
- 1 tsp vanilla
- Pinch of pink salt
- 1 1/2 cups crisp brown rice cereal
- 1 Tbs cashew butter
- 1 Tbs coconut oil
- 1/2 tsp powdered coconut sugar
- Dash of pink salt
To make the bars:
Mix together all ingredients (except cereal) in a large mixing bowl until well combined. (Melt if your ingredients are cold/hardened.)
Fold in rice cereal.
Press mixture firmly to a 1" thickness into a loaf pan or small baking dish lined with parchment paper.
For the glaze:
Whisk together all ingredients in a small bowl (gently melt, if needed)
Drizzle glaze over bars.
Freeze bars for 15 minutes or until set. Slice into 1 1/2" - 2" pieces.
Optional - sprinkle with coarse sea salt. Enjoy!
What I used:
Homemade coconut butter: Blend 2 cups shredded unsweetened coconut in a food processor for about 15 minutes until liquefied. Stop to scrape down the sides as needed, and/or to give your food processor a rest.
Optional: use store-bought coconut butter. (Just be sure to melt and stir before use to mix in the oil!) Buy here:
Pure Maple Syrup & Cashew Butter from Aldi
Nutiva Organic Virgin Coconut Oil
Whole Foods 365 brand Crisp Brown Rice Cereal, which is gluten-free
To store: Keep tightly wrapped in an airtight container in the fridge for about 1-2 weeks, or frozen for 1 month.