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
Metric | Imperial Measurement Conversions


For the rice crispy chocolate part:

  • 2 tablespoons coconut oil
  • 4 tablespoons Nuttvia chocolate spread
  • 2 tablespoons cacao or cocoa powder
  • 30g puffed rice
  • Dash of vanilla extract


For the peanut butter part:

  • 4 tablespoons peanut butter
  • 3 tablespoons Natvia natural sweetener
  • 3 tablespoons coconut flour
  • 3 tablespoons almond milk
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract


  1. 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.
  2. 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.
  3. Melt the peanut butter and Natvia then remove from the heat and stir in the coconut flour, almond milk, cinnamon and vanilla.
  4. Spread this evenly over the chocolate puffed rice layer then return to the freezer for at least 1 hour.
  5. When ready to serve simply remove from the tin/box 10 minutes beforehand and using a large sharp knife cut into bars. Enjoy!



Use of this site constitutes acceptance
of our User Agreement and Privacy Policy

Please use only a-z,A-Z,0-9,dash and underscores, minimum 5 characters
Minimum 8 characters
Please wait...


Use of this site constitutes acceptance
of our User Agreement and Privacy Policy

Create your new collection