An easy 6-ingredient recipe for homemade keto and sugar free peppermint chocolate crunch bars! Loaded with seeds and a hint of peppermint flavor, these homemade healthy crunch bars are paleo, vegan, nut-free and sugar free!
3cupsseeds of choiceCan use nuts and/or crispy cereal
Line an 8 x 8-inch pan with parchment paper and set aside.
In a microwave-safe bowl or stovetop, melt your chocolate chips with your sunflower seed butter, coconut oil, sticky sweetener of choice and peppermint extract.
Add your seeds of choice and mix very well, ensuring it is all mixed together.
Pour the peppermint chocolate crunch bar mixture into the lined pan. Spread evenly into an even layer. Refrigerate until firm. Cut into 20 bars and enjoy.
* I used a monk fruit sweetened maple syrup to keep it keto-friendly. Homemade Keto Peppermint Chocolate Crunch Bars (Paleo, Vegan) can keep at room temperature, in a sealed container, for up to 1 week. They can be kept refrigerated or frozen for up to 2 months.