*These Chocolate Chunk Coconut Chia Macadamia Crunch Bars are gluten & grain free, dairy free, refined sugar free and make a great on-the-go snack!
I’m one of those people who places eating at the top of her “things I love to do” list. Even so, I often have days where I am so swamped with things to do, kids to keep fed, clean, and happy, housework, errands, blog work, etc., that I get to about 5:00 pm and realize that I haven’t eating a single thing all day.
It’s kind of a bizzarre phenomenon, actually. For someone who loves food I forget about it pretty easily sometimes. You know what that’s like though, right? That’s why I try to make snacks like these bars that are easy to put together, and even easier to grab and eat when I’m in the thick of motherhood.
These bars really are easy to make. You basically throw your dry ingredients in a bowl, melt a little honey and brown rice syrup together, then pour it over the dry ingredients and stir it all together. Press it into a pan, chill, and cut into bars.
You could leave it there and have yourself a mighty fine snack. I like to add extra steps, however (I’m complicated like that) so I dipped these in melted chocolate and threw a few coconut shavings on top.
Either way, it’s your call. Chocolate dipped or bare as my clothe-hating children, they’ll taste amazing either way.
My favorite thing about these bars are probably the macadamia nuts. Those and the chia seeds at such a nice crunch along with the coconut and little nuggets of dark chocolate. If you aren’t a macadamia lover, sub in any nut you like instead! Not a fan of puffed rice? Try puffed Millet or Kamut. These bars are definitely customizable. I’ve already made them in three different variations, one which includes white chocolate and strawberries so you’ll definitely want to check back for that one!
I feel like I ought to have more instruction for these bars but they are really straight forward. Simple to make and simple to eat.
If you want to really get crazy, toast the coconut before adding to the mix. It may just rock your world.
Feeling snacky? I always am:
Raw Chocolate Cake Brownies with Fluffy Chocolate Frosting
Chocolate Covered Strawberry Macaroons
- 3½ cups Puffed Rice Cereal
- ½ cup Macadamia Nuts, roughly chopped
- 1 tablespoon Chia Seeds
- ⅓ cup Shredded Coconut (finely shredded, unsweetened)
- ⅓ cup Honey
- ⅓ cup Brown Rice Syrup
- ½ teaspoon Sea Salt
- ½ cup Dark Chocolate, chopped
- 1½ cups Dark Chocolate Chips (60% cacao, preferably)
- 1 tablespoon Coconut Oil
- Press a sheet of parchment paper into a square 8x8 baking dish. Set aside.
- In a large mixing bowl, toss together the puffed rice cereal, macadamia nuts, chia seeds, and shredded coconut.
- In a saucepan, combine the brown rice syrup and honey and bring just to a boil. Remove from heat and stir in the sea salt. Pour the syrup over the puffed rice mixture and stir with a rubber spatula until mixture comes together. Sprinkle the ½ cup of chopped dark chocolate over the mixture and stir in with the spatula until well distributed (do not add the chocolate chunks before pouring the syrup over the puffed rice or it will melt into the syrup. Waiting to add it to the mixture until after the syrup has been mixed in gives is time to cool down),
- Scrape the puffed cereal mixture into the prepared baking pan. Grease your hands with coconut oil and press the mixture firmly down into one smooth layer. Refrigerate for at least two hours or overnight.
- Remove the parchment paper with the puffed cereal mixture from the pan and cut in half. Cut into 1½ inch strips the other direction to form bars. Place bars in the freezer while you melt the chocolate.
- Place the 1½ cups of chocolate chips and the coconut oil in a small saucepan. Stir on medium heat until the chocolate melts and mixture is smooth. Let chocolate cool for 10 minutes.
- Line a baking sheet with parchment paper. Dip each bar halfway into the chocolate. Tap off excess chocolate and lay the bars on the parchment paper. Top melted chocolate with coconut shavings, if desired.
- Place in the fridge until chocolate is set. Store bars in an airtight container in the refrigerator.
Recipe adapted from Gather & Feast
These sound fabulous! I love that you added macadamia nuts because they’re not used enough in my opinion and I love them! I feel like these could potentially be very dangerous!
Lili @ Travelling oven says
These bars look so good and they are dipped in CHOCOLATE, yum! 😀
Thank you Lili!