Easy Vegan Chocolate Bars
Ingredients
- 600g vegan-friendly chocolate
- 200g crunchy peanut butter or any other nut butter
- 100g roasted nuts (I used a mix of peanuts and pistachios)
- 100g desiccated coconut
- 100g rice crispies
- 50g pretzels
- Pinch of freeze-dried raspberries (optional)
Preparation
Melt all the chocolate and peanut butter in a small saucepan and pour into a large mixing bowl.
Add all the nuts, coconut, rice crispies and any broken pretzel pieces and mix until well combined.
Pour into a lined baking tray or container (mine was 20 x 20cm large), smooth the surface and arrange the remaining pretzels and raspberries on top.
Set aside the bars in the fridge to firm up.
After 1-2 hours, remove the bars from the fridge and use a very sharp knife to cut into pieces.
Storage tips
Store in an airtight container in the fridge for up to 2 weeks (if they last that long).
