chocolate bars

testing phase.  I would like to make these with less oil.  We need something that gives it structure of oil without all the back coconut fat.... 

Cheeky chickpea chocolate bars

Ingredients

• 2 cups rice crispy cereal
• 1/3 cup white sesame seeds, toasted (you can buy them toasted)
• 1 and 1/4 cups dairy free chocolate chips
• 3/4 cup peanut butter, I use all natural peanut butter
• 1/3 cup refined coconut oil (not virgin)
• 1/3 cup maple syrup
• 1 teaspoon instant coffee powder, regular or decaf

add-ins

• 1/2 cup almonds, rough chopped
• 1/4-1/2 teaspoon flavoured extracts like, vanilla, almond, mint or orange
• 1/4 cup dried cherries or cranberries, chopped

Directions

Line a 11 x 7 inch brownie panwith parchment paper. I use chip bag clips to keep the parchment in place.

Add the rice crispy cereal and toasted sesame seeds to a large mixing bowl, Set aside.

In a microwave safe bowl add the chocolate chips, peanut butter, coconut oil, maple syrup and instant coffee. Heat in the microwave until melted. I do 2- 45 second intervals, whisking in between until smooth. You could also heat on the stove over medium-low heat until melted.

With a spatula scrape out the chocolate mixture onto the dry ingredients. Mix it together.

Spread evenly in your prepared pan. Tap the pan on the counter a few times to make sure it’s distributed well.

Chill uncovered in the fridge for 1 to 1 and 1/2 hours or until VERY firm. Slice into bars and enjoy! Recipe yields 16-32 bars