If you are looking for a delicious and crispy chocolaty treat that melts in your mouth, you are at the right place. These crispy treats take no time to prepare and only require a few ingredients. You will use the stovetop to melt the chocolate, but you don’t even need to put them in the oven. They will be ready instantly, and will just require to cool down before you can enjoy them.
These delicious crispy squares are topped with a layer of dark chocolate, crunchy almonds and fleur de sel – a heavenly combination! I have made them several times as a last minute treat for guests or for my Seaberry workshop participants and they disappeared very quickly every single time! Hope you enjoy these decadent treats!
No Bake Crispy Chocolate Fleur de Sel Squares {Gluten-free, Vegan}
Prep time
Total time
These crispy chocolate treats are topped with dark chocolate, crunchy almonds and a touch of fleur de sel. They are the perfect sweet treat that can be prepared in less than 20 minutes. To top it all off, these treats are gluten-free and vegan!
Author: Homemade Hearts, adapted from Bojon Gourmet
Serves: 16 squares
Ingredients
Crispy Chocolate Squares
- ⅓ cup maple syrup
- ⅓ cup agave nectar
- ¼ cup peanut butter
- 1 cup dark chocolate wafers (or semi-sweet chocolate chips)
- 1 tablespoon coconut oil
- ⅛ teaspoon sea salt
- 4 cups crips cereal (I use Nature's Path Organic Sunrise Crunchy Honey Cereals, but you can also use crispy rice, corn flakes or any other super crispy cereal you have in your pantry)
Chocolate Topping
- 1 tablespoon coconut oil
- ½ cup dark chocolate wafers
- 2 tablespoons slivered almonds
- ⅛ teaspoon fleur de sel
Instructions
Crispy Chocolate Squares
- In a large saucepan, bring maple syrup and agave nectar to a boil over medium heat. Let boil for 1 minute while stirring continuously to avoid burning.
- Remove from heat and stir in peanut butter, ½ cup dark chocolate, coconut oil and sea salt.
- Once everything is melted and you have a uniform paste, fold in crispy cereals.
- Line a 8 inch square baking dish with parchment paper.
- Pack crispy chocolate mixture firmly into lined baking dish.
- Place another piece of parchment paper on top of the dish and press on the mixture firmly with your hands to pack it down. Remove the top piece of parchment paper and set dish aside while preparing chocolate topping.
Chocolate Topping
- In a small sauce pan, melt coconut oil and chocolate over low heat, stirring constantly until melted.
- Pour melted chocolate over the crispy squares and top with slivered almonds and fleur de sel.
- Place dish in refrigerator and let the squares set for about 4 hours, or until chocolate on top is firm.
- Cut into 16 squares.
- Store these squares in refrigerator for up to one week.
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