Discovering the Perfect Summer Treat
My Favorite is Double Chocolate Crispy Frozen Bars and it all started one scorching summer day when I was in desperate need of something cool and sweet. I wanted a dessert that would satisfy my chocolate cravings but also be light and refreshing. That’s when I remembered two recipes I had tried before – one had a rich chocolate filling, and the other a crispy crust. I thought, why not combine them? And so, the idea for my Double Chocolate Crispy Frozen Bars was born. With a bit of experimenting in the kitchen, I found a way to make them both vegan and gluten-free, perfect for everyone to enjoy.
Crafting the Crispy Chocolate Crust
The magic begins with the crispy crust, a simple yet delicious base. I used puffed rice cereal and cocoa powder, bound together with melted coconut oil and brown rice syrup. Pressing this mixture into the pan was like building the foundation for a tasty chocolate castle. The texture was light and crunchy, the perfect contrast to the creamy filling I had planned. After freezing it for a while, the crust became firm and ready for the next step. I couldn’t wait to taste the final result!
Creating the Creamy Chocolate Filling
For the filling, I blended soaked cashews with coconut oil, cocoa powder, and dark chocolate chips. The cashews made the filling creamy and smooth, without needing any dairy. As I poured the filling over the crust, I could already imagine how rich and delicious it would taste. I added a sprinkle of sea salt to balance out the sweetness, making sure every bite was perfectly balanced. Once the filling was smooth and spread evenly, I popped the bars back in the freezer for a few hours.
Enjoying the Frozen Delight
After what felt like an eternity, the bars were finally ready to slice and serve. Each bite was pure bliss – the crispy crust paired beautifully with the creamy chocolate filling. I topped the bars with coconut whipped cream and toasted hazelnuts for a little extra crunch. These Double Chocolate Crispy Frozen Bars have quickly become my go-to dessert for summer BBQs or when I just need a sweet treat. Served chilled straight from the freezer, they are the ultimate way to cool down while enjoying a rich, chocolatey delight!
Table of Contents
Chef’s Notes-Double Chocolate Crispy Frozen Bars
- Make sure the cashews are soaked for at least 8 hours for a smoother filling. If you’re short on time, a quick soak in hot water for 1 hour can also work, but overnight gives the best texture.
- Taste the filling before pouring it over the crust. If you prefer a sweeter filling, add an extra tablespoon of agave nectar or maple syrup. If you like it less sweet, reduce by 1-2 tablespoons.
- When making the crust, use a piece of parchment paper to press the puffed rice mixture down evenly and tightly. This helps the bars hold their shape better once frozen.
- Use a high-speed blender to get a creamy filling. Stop occasionally to scrape down the sides of the blender to ensure everything is well-blended. If it’s too thick, add a small splash of non-dairy milk (like almond milk) to help it blend smoothly.
- These bars can be kept in the freezer for up to 2 weeks. Let them sit at room temperature for about 5 minutes before slicing, so they aren’t too hard to cut.
- Feel free to swap out nuts or toppings based on your taste or dietary preferences. Almonds, pecans, or even sunflower seeds can work great.
Double Chocolate Crispy Frozen Bars
Dive into these irresistible Double Chocolate Crispy Frozen Bars! Perfect for hot summer days, these no-bake, vegan, and gluten-free treats combine a crispy chocolate crust with a creamy, rich filling. Inspired by two beloved recipes, this dessert is a must-try for any chocolate lover. Serve chilled straight from the freezer for a refreshing delight!
16
small slices25
minutes0
minutes250
kcal3
hours3
hours25
minutesKeep the screen of your device on
Ingredients
For the Crust
2 cups puffed rice cereal ensure it’s gluten-free if needed
4 tsp unsweetened cocoa powder
2 tbsp melted coconut oil
2 1/2 tbsp brown rice syrup or coconut nectar syrup
For the Filling
1 1/2 cups raw cashews (soaked in water for at least 8 hours)
1/2 cup melted virgin coconut oil
2/3 cup agave nectar or 3/4 cup pure maple syrup
2 tsp pure vanilla extract
1/3 cup cocoa powder or raw cacao powder
1/3 cup melted dark chocolate chips
1/2 tsp fine sea salt (adjust to taste)
1/2 cup toasted hazelnuts (for garnish)
Coconut Whipped Cream (for garnish)
Directions
- Place cashews in a bowl and cover with water. Let soak for about 8 hours until soft and plump.
- In a large bowl, combine puffed rice cereal and cocoa powder. Melt coconut oil in a small pot over low heat and mix it with brown rice syrup. Pour this mixture over the cereal and stir well until combined. If dry, add more syrup. Press the mixture into the prepared pan using parchment paper to pack it down evenly. Freeze while preparing the filling.
- Drain and rinse soaked cashews. Melt coconut oil in a small pot over low heat and pour into a high-speed blender. Add agave nectar or maple syrup, vanilla extract, cocoa powder, melted chocolate chips, sea salt, and cashews. Blend on low to start, then increase speed until smooth.
- Remove crust from the freezer and pour the filling over it. Smooth out with a spatula and freeze for about 3 hours until firm.
- Slice into bars and serve chilled with coconut whipped cream and chopped hazelnuts on top.
Equipment
- chef’s knife
- cutting board
- food processor
- mixing bowls
- measuring cups and spoons
- baking sheet
Nutrition Facts
- Calories: 250kcal
- Fat: 18g
- Saturated Fat: 10g
- Cholesterol: 0mg
- Sodium: 50mg
- Potassium: 150mg
- Carbohydrates: 20g
- Fiber: 2g
- Sugar: 12g
- Protein: 4g
- Vitamin A: 0IU
- Vitamin C: 0mg
- Calcium: 2mg
- Iron: 6mg
FAQ-Double Chocolate Crispy Frozen Bars
Can I make these bars ahead of time?
Absolutely! These bars can be prepared and stored in the freezer for up to 2 weeks. Just keep them in an airtight container and slice them before serving.
What if I don’t have a high-speed blender?
A food processor will work, but the filling may not be as smooth. You can soak the cashews longer or use a bit of non-dairy milk to help with blending
.Can I substitute the coconut oil?
Coconut oil is essential for solidifying the filling when chilled. However, you can try using cacao butter or vegan margarine, but the texture may vary.
How can I make this recipe nut-free?
You can replace the cashews with soaked sunflower seeds for the filling and use toasted seeds instead of nuts for the garnish.
How do I prevent the bars from getting too hard in the freezer?
To avoid rock-hard bars, let them sit at room temperature for about 5 minutes before slicing and serving. Alternatively, you can slice them before freezing, so they’re easier to serve.
