Double Chocolate Crispy Frozen Dessert Bars
Double Chocolate Crispy Frozen Dessert Bars might be a good recipe to expand your dessert recipe box. One serving contains 262 calories, 4g of protein, and 20g of fat. This recipe serves 15 and costs 72 cents per serving. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Oh She Glows. This recipe is liked by 29 foodies and cooks. If you have vanillan extract, cacao powder, unsweetened cocoa powder, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 25 minutes. Overall, this recipe earns a not so spectacular spoonacular score of 35%. Similar recipes are Double Chocolate Marshmallow Crispy Bars, Double-Chocolate Chewy Crispy Bars, and Nutty Double Chocolate Rice Crispy Bars.
Servings: 15
Preparation duration: 25 minutes
Ingredients:
2/3 cup agave nectar or 3/4 cup pure maple syrup
1/3 cup cocoa powder or raw cacao powder
2 1/2 tablespoons brown rice syrup or coconut nectar syrup
Coconut Whipped Cream, for garnish (see link below)
1/2 cup virgin coconut oil, melted
2 tablespoons coconut oil, melted
2 cups rice crisp cereal (use certified gluten-free if necessary)
1/3 cup dark chocolate chips, melted
1/2 cup toasted hazelnuts, for garnish
1 1/2 cups raw cashews, soaked in water for at least 8 hours
1/2 teaspoon fine-grain sea salt, or to taste
4 teaspoons unsweetened cocoa powder
2 teaspoons pure vanilla extract
Equipment:
bowl
baking paper
cake form
pot
frying pan
blender
spatula
aluminum foil
Cooking instruction summary:
Place cashews in a bowl and cover with 1-inch of water. Let soak for about 8 hours until soft and plump.Grab an 8-inch square cake pan and line it with 2 pieces of parchment paper, one piece going each way so it's easy to lift out.For the crust: In a large bowl, add the rice crisp cereal and cocoa powder. Stir to combine. In a small pot, melt the coconut oil over low heat. Pour the oil and syrup onto the rice crisp and stir very well until combined. If the mixture seems a bit dry you can add another 1/2 tablespoon of syrup and stir again. Spoon the crust mixture into the prepared pan and smooth out. Grab a small piece of parchment paper and use it to press down the crust until packed and even. Place the pan in the freezer so the crust can set while you prepare the filling.For the filling: Drain and rinse the soaked cashews. In a small pot, melt the coconut oil over low heat. Pour into a high-speed blender. Now add in the agave nectar or maple syrup and vanilla, followed by the cocoa powder, melted chocolate, fine grain sea salt, and drained cashews. Starting on low, blend the mixture until it comes together and then gradually increase the speed until the mixture is super smooth. If using a Vitamix use the tamper stick to get it going.Remove crust from freezer and pour on all of the filling. Smooth it out with a spatula and then place the pan back in the freezer (uncovered is fine) for about 3 hours (or longer if desired) until the filling is firm to the touch.Slice and serve chilled straight from the freezer with a dollop of coconut whipped cream and chopped hazelnuts.Store leftovers in an air-tight container in the freezer for up to 3 weeks. I like to freeze the slices, then wrap them in tin foil, and place in a sealed glass container for maximum freshness.
Step by step:
1. Place cashews in a bowl and cover with 1-inch of water.
2. Let soak for about 8 hours until soft and plump.Grab an 8-inch square cake pan and line it with 2 pieces of parchment paper, one piece going each way so it's easy to lift out.For the crust: In a large bowl, add the rice crisp cereal and cocoa powder. Stir to combine. In a small pot, melt the coconut oil over low heat.
3. Pour the oil and syrup onto the rice crisp and stir very well until combined. If the mixture seems a bit dry you can add another 1/2 tablespoon of syrup and stir again. Spoon the crust mixture into the prepared pan and smooth out. Grab a small piece of parchment paper and use it to press down the crust until packed and even.
Place the pan in the freezer so the crust can set while you prepare the filling.For the filling
1. Drain and rinse the soaked cashews. In a small pot, melt the coconut oil over low heat.
2. Pour into a high-speed blender. Now add in the agave nectar or maple syrup and vanilla, followed by the cocoa powder, melted chocolate, fine grain sea salt, and drained cashews. Starting on low, blend the mixture until it comes together and then gradually increase the speed until the mixture is super smooth. If using a Vitamix use the tamper stick to get it going.
3. Remove crust from freezer and pour on all of the filling. Smooth it out with a spatula and then place the pan back in the freezer (uncovered is fine) for about 3 hours (or longer if desired) until the filling is firm to the touch.Slice and serve chilled straight from the freezer with a dollop of coconut whipped cream and chopped hazelnuts.Store leftovers in an air-tight container in the freezer for up to 3 weeks. I like to freeze the slices, then wrap them in tin foil, and place in a sealed glass container for maximum freshness.
Nutrition Information:
covered percent of daily need
