Mini Chocolate Crunch…


It is no surprise to anyone who knows me that chocolate is on my list of amazing stuff.  This being said, it’s probably no surprise that a post or two about chocolate things makes its way into this blog.  But we don’t’ want to go overboard, right?  I mean, we’re still trying to be healthy, here.  So if we’re going to fall off the back of the wagon, we don’t want to hit the ground too hard.


So this week, I’m going to share with you a little treatie that’s kind of perfect for damp October afternoons, or for a post-practice snack, or after-dinner indulgence without the gnawing guilt.  And it’s so super-fast, you’ll never even believe you made it.


As with last week’s recipe, you can substitute a few variations here; use any nut butter you like, really, even though I used almond butter (the original calls for peanut butter, but I didn’t have any).  And, of course, if you don’t have organic, hippie-fied ingredients, I’m sure it will come out just fine.  And I won’t judge, I promise.

The thing I’d like to stress with all of these recipes is not just using clean, whole ingredients (although it’s nice to do that to the best of your ability), but taking a few moments to prepare food for yourself that didn’t come out of a box, bag or wrapper. I know it can seem overwhelming when you are trying to balance everything else in your life; I mean, who has the time?  But taking a few extra minutes to buy a few more quality ingredients, and then make something nourishing that you can get two or three meals from (or a few really tasty, healthy snacks) will give you more energy in the short and long run, to help you power through your demanding days.

know it takes a little extra planning.  I know it takes a little more thought.  And I know
your life already seems plumb full-up with ten million extra little errands and details that demand your attention.  But when you start shifting your eating habits in this direction (I don’t like to use the word “diet”…it scares people), you will find that even though you are still busy, still running-and-gunning, still have ten million things to do, you are feeling better, sleeping better, and generally have more energy to deal with all of those things life throws at you.

So that’s this week’s message.  Don’t think about how you can’t afford to eat better because there’s too much going on already.  You can’t afford not to.

Now go enjoy these little devils.  They’re worth it.


Mini Chocolate Crunch with Peanut Butter Drizzle

1/2 cup coconut oil
1/2 cup unsweetened cocoa powder
5 tablespoons liquid sweetener (maple syrup, agave, etc.), or to taste
pinch of fine grain sea salt, to taste
1 teaspoon pure vanilla extract
1 cup rice crisp cereal

2 tablespoons all-natural peanut butter (or any nut/seed butter of choice)
1.5-2 teaspoons coconut oil, as needed to thin out
1 teaspoon liquid sweetener (maple syrup, agave, etc.)


For the crunch bar:
–Line a 9×5 inch loaf pan with two pieces of parchment paper, one going each way.
–In a pot over low heat, gently melt the coconut oil and then whisk in the rest of the crunch bar ingredients (except the rice crisp) to taste. Once the mixture is smooth remove from heat and stir in the rice crisp cereal.
–Pour mixture into prepared pan, smooth out, and then freeze for 10-15 minutes, or until the chocolate is solid.

For the PB drizzle:
–Melt the coconut oil and then whisk in the peanut butter and liquid sweetener. Adjust to taste if desired. Scoop into a plastic baggie.
–Remove crunch bar from freezer and cut into 12 small bars. Snip a tiny hole in the baggie and drizzle the PB mixture onto the bar (you can also try drizzling it with a spoon, if desired).
–Return bars to the freezer until the PB drizzle is solid, about 5 minutes.

Serve straight from the freezer or fridge. Bars will melt slightly at room temperature so I don’t suggest keeping them out long. Store leftovers in the fridge or freezer.

Note: To make these bars nut-free, use sunflower seed butter (I like Sunbutter brand) in place of the peanut butter.

*recipe courtesy of


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