Since I changed the way I eat desserts, one thing I missed was chocolate crispy nests. This is a post that is a little late for easter, I know, but it was around that time that it got me thinking about how to make better versions of crispy nests. These could definitely work for Easter nests, but to keep it seasonal, we’ll just go for crispy bars instead.

They are quick and easy to make, which makes it perfect for a quick chocolate fix. But free from gluten, dairy, egg, and refined-sugar, it is pretty much a winner. They taste quite rich too which is good, as you wouldn’t want to have too many at once. Though better for you in terms of your blood sugar, they still contain calories and fats. Good fats from the peanuts and coconut oil, but still, you don’t want to have too many. So I like to make a batch and then keep them in a tub in the fridge. The perfect thing is that the kids will eat them, but dark chocolate isn’t their preference. So they are never too fussed about eating them – more for me!

So if you’d like to make some yourself, here is how:

Chocolate Crispy Bars

Ingredients to make around 12:

For the base:

• 3 tbsp coconut oil
• 6 tbsp maple syrup
• 70g brown rice puffs

For the middle layer:

• 85g raw dark chocolate
• 200g peanut butter

For the chocolate top layer:

• 85g raw dark chocolate
• 1/2 tsp maple syrup
• 4 tbsp coconut oil

What to do:

1. Line a square baking tray with greaseproof paper, or a little extra coconut oil.
2. For the base, melt the coconut oil and maple syrup together in a pan or in small increments in a microwave. When melted, pour into a large bowl and stir in the brown rice puffs. When well mixed, pour into the prepared baking tray and press down firmly, using the back of a spoon or the heel of your hand. Leave to set
3. For the middle layer, melt together the peanut butter and chocolate. Stir until smooth and then remove from the heat to cool. When cooled, pour over the base and hen leave to set int eh fridge.
4. For the top chocolate layer, melt the chocolate, syrup and coconut oil, stirring until smooth. When melted, remove from the heat and leave to cool. Then as long as the middle layer has set, put over the chocolate topping. Leave to cool in the fridge for around an hour.

This will keep int he fridge for around three or four days, so perfect to make and then enjoy for the rest of the week.

Would love to hear if you give it a go!