Chocolate Peanut Butter Rice Crispy Bars

Recipe by Pamella Higgins You can find more sugar-free recipes like this one and more over on our blog or check out Natvia’s collection of dessert videos over at Healthy Treats Keep in the fridge for up to 1 week or the freezer for up to 1 month.

Serves: 8

Prep time: 15 minutes

Freezing time: 1 hour

Ingredients

For the rice crispy chocolate part:

2 tablespoon coconut oil

4 tablespoon Nuttvia chocolate spread

2 tablespoon cacao or cocoa powder

30 g puffed rice

Dash of vanilla extract

For the peanut butter part:

4 tablespoon peanut butter

3 tablespoon Natvia natural sweetener

3 tablespoon coconut flour

3 tablespoon almond milk

1 teaspoon cinnamon

1 teaspoon vanilla extract

Method

First make the chocolate part: Melt the coconut oil then whisk in the Nuttvia, cacao/cocoa powder until smooth. Remove from the heat and stir in the puffed rice and vanilla until well combined.
Tip into a lined tupperware box or small tin and smooth out evenly, packing in tightly. Place in the freezer while you make the topping.
Melt the peanut butter and Natvia then remove from the heat and stir in the coconut flour, almond milk, cinnamon and vanilla.
Spread this evenly over the chocolate puffed rice layer then return to the freezer for at least 1 hour.
When ready to serve simply remove from the tin/box 10 minutes beforehand and using a large sharp knife cut into bars. Enjoy!