These no bake chocolate bars are sure to satisfy a sweet tooth. Zesty, vegan and gluten free!
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I have these bunch of amazing almond milk ice creams sitting to be eaten.. And if you know anything about Seattle, you know that is has been crazy cold and random snow since the past 2 weeks! Can you blame me for not touching them ice creams. So I decided to use some of those up in other ways, like making a melted ice cream cake. I looked at the Almond Mocha fudge and cherry amaretto and picked the Almond mocha that day.
For a melted ice cream cake, a major part of the wet is substituted with the melted ice cream. I dint add much oil or spices. The cake was half whole wheat, half almond flour with a good load of melted Almond mocha Ice-cream! The cake came out fabulous and was so soft and smelled amazing.. A small slice was cut and tasted and .. eh.. I had forgotten to add any Sugar! Yes, mishaps do happen in this kitchen. You just dont know about them, because there is a filter on what ends up on the blog 😉 Maybe I should let hubbs post once in a while about some of those.. Almost none of the stuff gets thrown away though. I was planning on making some no bake snack bars for hubbs, and made half the batch with the cake crumbs instead. The cake ones can be rolled up into balls and covered with nuts, spices, coconut flakes or cocoa powder.. but really I am quite lazy when it comes to making small individual ball things.. so bars they are…
The bars on the blue purple board are the cake ones. The cake crumbs absorb the flowy chocolate a little, so you get a crumbly texture. I plan to make a Cherry amaretto or butter pecan cake with the So Delicious Ice creams again. So keep an eye out for those.:)
You can still enter to win Kathy Freston‘s book The Lean on yesterday’s Giveaway post.! Leave a comment on the post.
The almond bars have a few ingredients. Crushed almonds and rice krispies, spices and zest for a hint of interesting tastes in each bite, and melted chocolate! You can add any thing to this recipe really. More nuts, Seeds, coconut flakes, Protein powder, candied ginger(yumm), Oats, (endless list..:))
No Bake Chocolate Almond Zesty snack bars, 2 ways. vegan glutenfree
These no bake chocolate bars are sure to satisfy a sweet tooth. Zesty, vegan and gluten free!
Servings: 12 bars
Calories: 68kcal
Ingredients
To melt:
- 1/4 cup (43.75 g) chocolate chips, chopped bar, dark. I use enjoy life semi sweet or whole foods vegan
- 2-3 Tablespoons (2 Tablespoons) raw sugar or other sweetener depends on sweetness of the chocolate
- 2 Tablespoons Coconut milk or non dairy milk/creamer I used SoDelicious plain coconut milk,
- 1 Tablespoon agave syrup
- 1/2 teaspoon (0.5 teaspoon) coconut oil
Dry:
- 1/2 cup (56 g) coarsely ground almonds
- 1/2 cup (21 g) + 1/4 cup coarsely crushed rice krispies
- 1 teaspoon lemon zest
- a generous pinch of spices of choice I am currently on a ginger and clove binge
- a generous pinch of salt
Instructions
- Keep all the dry ingredients ready, mix 1/2 cup almonds and 1/2 cup rice krispies, spices, salt and zest and keep aside. Keep additional 1/4 cup crushed rice krispies in a bowl too
- In a pan, add the coconut milk, agave and sugar/sweetener and coconut oil.
- Heat on low and bring to a boil, stirring occasionally.
- Add the chocolate and mix continuously for a few seconds and switch off heat.
- Keep stirring till all of it is melted into a nice flowy glaze.
- Add the dry ingredients and mix well. Add more krispies if needed to make a stiff doughy mix.
- Oil hands and pat this mix down on parchment into thickness desired. I made a 1/2 inch thick, 8 by 8 inch somewhat square.
- Refrigerate for an hour, cut, eat!
For the Cake version:
- Crumble up the cake into fine crumbs (Used a little more than 1 cup crumbs) instead of the dry ingredients. If the cake is already sweet enough, skip the sugar in the melted chocolate mix. Add dry to wet, spread, cool, cut, eat.
Notes
Nutritional values based on one of twelve bars
Nutrition
Nutrition Facts
No Bake Chocolate Almond Zesty snack bars, 2 ways. vegan glutenfree
Amount Per Serving
Calories 68 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Sodium 31mg1%
Potassium 16mg0%
Carbohydrates 7g2%
Sugar 5g6%
Protein 1g2%
Vitamin A 80IU2%
Vitamin C 1mg1%
Calcium 11mg1%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.
These bars are headed to Glutenfree Wednesdays, Ricki’s wellness weekend , Allergy Free Wednesdays, Sadhana’s Cook Eat Delicious Desserts, originally at CookEatDelicious.com, Hearth and Soul blog hop, Slightly Indulgent Tuesdays, and Potluck at Lifeologia.
Feature of the week. Narayana Hrudayalaya Hospitals in Bangalore, India started by the amazing Dr Devi Shetty, for bringing healthcare to the ones who cannot afford it.
Narayana Hrudayalaya headquartered in the city of Bengaluru, India, is one of India’s largest multi-specialty hospital chains. The Bangalore cardiac unit of Narayana Hrudayalaya is one of the world’s largest pediatric heart hospitals. It is the brainchild of the renowned cardiac surgeon, Dr. Devi Shetty. Narayana Hrudayalaya also receives patients from outside India, and it has created a record of performing nearly 15,000 surgeries on patients from 25 foreign countries.It is also a renowned centre for telemedicine and it offers this service free of cost.
From the recent Fastcompany article-” Before becoming one of India’s best-known health-care entrepreneurs, Shetty was its best-known heart surgeon. He was interrupted in surgery one day during the 1990s by a request to make a house call. “I said, ‘I don’t make home visits,’ ” Shetty says, “and the caller said, ‘If you see this patient, the experience may transform your life.’ ” Which is exactly what happened. The request was from Mother Teresa. Inspired by the iconic nun’s work with the poor, he then set out to create a hospital to deliver care based on need, not wealth. No doubt she would be pleased by the results. “One lesson she taught me,” he says, quoting a saying he keeps framed in his office, “is ‘Hands that sew are holier than lips that pray.’ ”
To find out more about his journey and how the hospital works, read This article on Wharton, this on FastCompany, and this on WSJ on how it is bringing healthcare to the masses.
Vicky says
March 28, 2012 at 9:45 pmThese remind me of the Rice Krispie cakes I had years ago! What krispies do you use? I buy puffed sugar free brown rice krispies now.
Awesome pictures as usual!
Richa says
March 28, 2012 at 9:50 pmThanks vicky! you can use any rice krispies really. i have some brown rice ones i got long back and some white puffed rice from the indian store. both work equally well. i crushed the krispies a bi, so the bars are not too airy and crunchy.
Vicky says
August 17, 2012 at 12:52 amI’m sharing this on my new page – just awesome!
veronagirl says
March 28, 2012 at 9:46 pmSo glad I found your site. I am venturing into vegan food for the first time and am excited to try some of these yummy recipes!!!
Richa says
March 28, 2012 at 9:53 pmThank you Veronagirl! I am glad you found me! Do let me know if i can help in any way. Hope you like the recipes!:)
Caitlin says
March 29, 2012 at 12:11 ami love these! i love the cake option. will have to give these a try. i’m positive dayv will love them <3
Richa says
March 29, 2012 at 7:09 pmThanks Caitlin! i am positive too that u both will love them!:)
Pari says
March 29, 2012 at 6:28 amHi Richa, I’m new to your space and loved exploring it. The bars look just perfect especially for the growing kids. Would love to meet you in my space so do drop in when time permits.
FOODELICIOUS
MARCH EVENT, ‘ONLY’- SOUTH INDIAN & COOKBOOK GIVEAWAY
Richa says
March 29, 2012 at 7:09 pmThank you for dropping by Pari. Sure will drop by yours!
Kalyani says
March 29, 2012 at 11:31 amdelicious and wonderfully made snack bars …….
Sunday Morning Banana Pancakes says
March 29, 2012 at 12:53 pmMelted Ice Cream Cake! How in the world did I miss that Memo, this entire post has my tummy growling for every single bar pictured – ice cream doesn’t last long in our house regardless of weather, may have to buy an extra carton just to experiment with cake baking and melted ice cream!
Richa says
March 29, 2012 at 7:11 pmi have sensitive teeth.. so i wait for the summer for ice creams:) and for some reason, hubbs isnt a fan either. i’ve made an ice cream yeast bread before too. need to make some again.:)
Sensible Vegetarian says
March 29, 2012 at 2:55 pmThis looks so healthy and out of the world.
Thanks for linking it to the Cook Eat Delicious Desserts Event- Wholesome Desserts with no refined sugar or flours
Richa says
March 29, 2012 at 7:11 pmThank you Sadhana!
Priyanka says
March 29, 2012 at 3:07 pmThey look so yummy. Great pics
Richa says
March 29, 2012 at 7:11 pmThanks Priyanka!
Char @ www.charskitchen.ca says
March 29, 2012 at 5:15 pmMmmm what a delicious idea!! They look so good. Your pictures always want to make me eat everything 😀
Richa says
March 29, 2012 at 7:12 pmThat is the whole idea!;)
shira says
March 29, 2012 at 5:19 pmGorgeous shots and even yummier recipe…these look divine Richa!
Richa says
March 29, 2012 at 7:13 pmThanks Shira.. its tough to work with the limited light in seattle.. but summer is on its way with bright sunshine!
vegan says
March 29, 2012 at 7:00 pmthese look great!!!
Hannah says
March 29, 2012 at 10:08 pmOh gosh, this is 100% my kind of recipe! Love it! And I still have a box of rice bubbles left over from making rice krispie treats, so maybe this will help use the last of it up 🙂
Richa says
March 31, 2012 at 5:53 amThose rice bubbles never get over:)
Richgail at AstigVegan says
March 30, 2012 at 12:46 amNo bake? I’m down! hehe Thanks for the recipe, looks mouthwatering.
easyfoodsmith says
March 30, 2012 at 3:45 amThey sound amazing…its nice how you transformed the cake into something that made it even more delicious!! Well done 🙂
[email protected] says
March 30, 2012 at 3:32 pmThese look amazing!
Would love it if you could come to my Potluck Party again ;D Hope to see you there 😉
http://www.lifeologia.com/potluck-party-nutritious-delicious-2/
Deeps @ Naughty Curry says
March 30, 2012 at 4:43 pmnext time i have a cake mishap i know what to do 🙂 its so much more easier making cake bars than individually rolling pops, wonder y i dint think of it before!
Richa says
March 31, 2012 at 5:52 amProbablly coz you are not as lazy as me:)
KL says
March 30, 2012 at 10:45 pmThese look so yummy! Definitely pinning 😉
Poornima Nair says
March 31, 2012 at 3:14 pmI would love to try these bars, especially the ones with the almonds. Wonderful snack!
Alea says
April 2, 2012 at 11:49 pmYour snack bars look fantastic! I love the zesty twist to these chocolate almond snack bars.
Nancy @Real Food, Allergy Free says
April 3, 2012 at 1:35 pmYum! Thanks so much for sharing at Allergy Free Wednesday! I hope you’ll come back tomorrow.
Dawn says
August 17, 2012 at 1:17 amOh yeah, these look great! And I love that they don’t rely on dates. AND, I have extra rice krispies (store brand 🙂 left over from making vegan rice krispy treats!
Shannon R says
July 6, 2013 at 11:25 pmThese were so easy and tasty, thanks so much for the easy recipe!