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:

Quickview
249k Calories
3g Protein
19g Total Fat
17g Carbs
3% Health Score
Limit These
Calories
249k
12%

Fat
19g
30%

  Saturated Fat
10g
69%

Carbohydrates
17g
6%

  Sugar
9g
10%

Cholesterol
0.04mg
0%

Sodium
84mg
4%

Alcohol
0.18g
1%

Caffeine
5mg
2%

Get Enough Of These
Protein
3g
8%

Manganese
0.58mg
29%

Copper
0.46mg
23%

Magnesium
57mg
14%

Phosphorus
114mg
11%

Iron
1mg
9%

Zinc
1mg
8%

Fiber
1g
7%

Vitamin B1
0.1mg
7%

Vitamin E
0.8mg
5%

Potassium
181mg
5%

Vitamin K
5µg
5%

Selenium
3µg
5%

Vitamin B6
0.09mg
4%

Folate
13µg
3%

Calcium
24mg
2%

Vitamin B3
0.4mg
2%

Vitamin B5
0.19mg
2%

Vitamin B2
0.03mg
2%

covered percent of daily need
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