How many times have you wished you had a quick and decadent snack to grab and go? This homemade healthy Grain-Free Crunch Bar is packed with superfoods and antioxidants that will hit the spot and keep you full without the cravings and crashes. Using only 100% real ingredients such as almonds, cacao nibs, cacao, and matcha green tea powder, this bar won’t spike your blood sugar since we use monk fruit (not sugar) to sweeten.
Best of all, we have three flavor options—for different moods or different family members! Choose from original, matcha, and chocolate. You can make a batch of any one particular flavor, or split the batch up into three parts to try all three.
And, here’s a Crunch Bar bonus for you—cacao and matcha green tea powder are both full of antioxidants.
Ingredients
- 1 cup sliced almonds, raw
- ⅓ cup cacao nibs
- ¾ cup cacao butter, melted
- 1 teaspoon vanilla extract
- ½ teaspoon Himalayan pink sea salt
- ½ teaspoon monk fruit extract
Additional flavors (optional):
- Matcha: ¾ teaspoon matcha green tea powder
- Chocolate: ¾ teaspoon unsweetened cocoa powder
Preparation
- In a small mixing bowl, add sliced almonds and cacao nibs.
- In a separate bowl, add cacao butter. (If you are making more than one flavor, separate the cacao butter into two or three bowls, then add your flavor of choice into the bowls, and mix.)
- Using a silicone bar mold, divide the almonds and cacao nibs and sprinkle into mold. Pour cacao butter evenly into the molds, covering the almonds and cacao nibs. Shake and tap the silicone mold to make sure the cacao butter spreads evenly. Freeze immediately for about 30 minutes.
- Remove from the freezer and enjoy cold or at room temperature.
In a small mixing bowl, add sliced almonds and cacao nibs.
In a separate bowl, add cacao butter. (If you are making more than one flavor, separate the cacao butter into two or three bowls, then add your flavor of choice into the bowls, and mix.)
Using a silicone bar mold, divide the almonds and cacao nibs and sprinkle into mold. Pour cacao butter evenly into the molds, covering the almonds and cacao nibs. Shake and tap the silicone mold to make sure the cacao butter spreads evenly. Freeze immediately for about 30 minutes.
Remove from the freezer and enjoy cold or at room temperature.
