These healthy homemade paleo chocolate crunch bars are a copycat version of the classic candy bar, given a grain-free makeover! Quick, easy and seriously addictive, these paleo crunch bars are also vegan, gluten free, dairy free and can be completely sugar free!
Paleo Nut Bars
I’m not one to discriminate, but when I shared these no bake chocolate peanut butter crunch bars, I knew my paleo friends would be missing out. This had to be rectified so with some easy, simple swaps and testing out a new paleo chocolate, I now can have all my bases covered. I mean, we did have the giant no bake cookie for one which also got it’s paleo cousin too…so no crunch bar discrimination here.
Traditional crunch bars, besides including cereals and grains, also include a slew of ingredients which are not really recognizable, whether you follow a paleo diet or not. I wanted to leave the ingredients easy, healthier than their traditional counterparts, but without sacrificing on taste.
The key ingredient in the original crunch bars are the crispy rice cereal, something which those following a paleo diet or lifestyle don’t typically include (or if they do, good for them!). I wanted the same crispy, crunchy and addictive texture to remain, but with a suitable alternative.
I first tried it with mixed nuts, but they became more like a loaded nut bar. The second time, I used nuts and coconut chips, but they broke apart and had an off color to it. The final (and successful attempt!) version included chopped almonds, pepitas, sunflower seeds and some shredded coconut and voila- No compromise on the texture!
Paleo Crunch Bars Ingredients
As peanut butter isn’t considered paleo, you’ll notice I opted to use smooth, creamy almond butter. This didn’t take away from the flavor profile and paired well with the other ingredients.
If you want to keep this nut-free, use creamy soy nut butter or creamy sunflower seed butter. If all else fails and you AREN’T following a paleo lifestyle, by all means, use the tried and tested classic!
To keep this recipe refined sugar free, pure maple syrup is my favorite sticky sweetener to use. It’s mild tasting, pairs well with the nut butter, and doesn’t have an overbearing flavor to the crunch bars.
If you don’t have maple syrup, agave syrup or coconut nectar would both be fine to be used. To keep these paleo crunch bars completely sugar free, use this monk fruit sweetened maple syrup– The final bars will be a little more crumbly, but it will still hold form well.
Paleo Approved Chocolate Bars
I mentioned earlier in the post that I had tried a new paleo chocolate, these honey sweetened bars. To be quite honest, they didn’t melt very well and had a bitter aftertaste. As always, my go-to dairy free chocolate I use for paleo recipes are these mini chips or these morsels. To keep these crunch bars completely sugar free, this 100% cocoa baking chocolate is my favorite and melts very well. It’s also perfect for those who love dark chocolate!
Now for the fun part- the crunchy add-ins! Granted, you can switch these up to suit your preferences or based on what you have on hand. I found that the combination of mostly seeds (pumpkin and pepita), chopped nuts (I used chopped almonds) and a dash of shredded coconut to be the best combination to resemble the classic.
However, if you’d like these to be completely nut-free/top 8 allergy-free, keep it to purely seeds. If you only have hazelnuts or cashews on hand, use those over the almonds. As long as the quantities are the same, you’ll be covered!
Dessert, snack, lunch box treat or office gathering plate, these homemade healthy paleo crunch bars are the loaded sweet treat to keep you satisfied!
Healthy Homemade Paleo Chocolate Crunch Bars (Vegan, Gluten Free) adapted from my No Bake Chocolate Peanut Butter Crunch Bars
Healthy Homemade Paleo Crunch Bars (Vegan, Gluten Free)
- 3 cups chopped nuts of choice I used pepitas, sunflower seeds and chopped almonds
- 1 1/2 cups chocolate chips of choice or chopped up chocolate bar of choice
- 1 cup almond butter can sub for any drippy nut or seed butter
- 1/2 cup pure maple syrup can sub for sugar-free monk fruit syrup
- 1/4 cup coconut oil can sub for grass-fed butter
- Line an 8 x 8-inch baking dish or deep baking tray of choice with parchment paper and set aside.
- Add mixed seeds and chopped nuts (and shredded coconut, if using it) into a large mixing bowl and set aside. In a microwave safe bowl or stovetop, combine all your other ingredients and heat until melted. Remove from microwave/off stove and whisk until completely combined.
- Pour the chocolate/almond butter mixture over the dry mixture and mix until combined. Pour into the lined baking dish and refrigerate until firm (at least an hour). Remove and cut into bars.