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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Food Trivia

Death row inmates in Texas don't get to pick their last meal.

Food Joke

Jack goes to the doctor and says "Doc I'm having trouble getting my penis erect, can you help me?" After a complete examination the doctor tells Jack, "Well the problem is that the muscles around the base of your penis are damaged. There's really nothing I can do for you unless you're willing to try an experimental treatment." Jack asks sadly, "And that would be?" "Well," the Doctor explains, "What we would do is take the muscles from the trunk of a baby elephant and implant them in your penis." Jack thinks about it silently then says, "Well the thought of going through life without ever having sex again is too much, let's go for it." Jack went under the knife, and, after a period of recovery and healing, returned to the Doc for his blessing. Following the examination, the Doc pronounced Jack "healed and ready for action". Eager to use his experimentally enhanced equipment, Jack planned a romantic evening for his girlfriend and took her to one of the nicest restaurants in town, anticipating a happy conclusion to the evening. In the middle of dinner he felt a stirring between his legs that continued to the point of being painful. To release the pressure, Jack placed his napkin on his lap and unzipped his fly. His penis immediately sprung from his pants, flipped the napkin on the floor, went to the top of the table, grabbed a bread roll and then returned to his pants! His girlfriend was stunned at first but then, imagining the possibilities, said with a sly smile and a gleam in her eye, "That was incredible! Can you do it again?" Jack groaned, "Probably, but I don't think I can fit another roll in my ass."

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