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Chocolate Nut Crunch Bars

Chocolate Nut Crunch Bars


  • 2 cups puffed brown rice
  • 1 cup rolled oats
  • 1/2 cup almond meal
  • 1/2 cup desiccated coconut
  • 1/4 cup chia seeds
  • 1/4 cup raw cacao nibs
  • 2 scoops BODY Inner Beauty Powder
  • 2 tablespoons raw cacao powder
  • 1/2 cup maple syrup
  • 1/2 cup almond butter
  • 2 tablespoons coconut butter
  • 2 tablespoons coconut oil
  • 6 dates plus 2 tablespoons filtered water


  1. Line a 24cm x 24cm baking tin with baking paper.
  2. Combine 1 cup of puffed rice, rolled oats and almond meal in a food processor and blitz until it resembles a chunky crumble mix. Transfer the mix to a bowl and stir in the other cup of puffed rice, coconut, chia seeds, raw cacao nibs, BODY Inner Balance Powder, and raw cacao powder and set aside.
  3. Combine maple syrup, almond butter, coconut butter, and coconut oil in a saucepan over low heat. Stir until well melted and well combined. Set aside.
  4. Remove the seeds from the dates and add to the food processor with the 2 tablespoons of filtered water. Blitz until it forms a rough paste. Add the date paste to the wet mix and combine.
  5. Add the wet mix to the dry mix and stir well. Tip the mixture into the baking tin and press firmly into tin and refrigerate for a two hours, then slice.
  6. Store bars in an airtight container in the fridge for up to four weeks.


  • Recipe provided by Carla Oates, founder of The Beauty Chef

Nutrition Information

Per serving: 134 kcal cal., 8.5 g fat (2 g sat. fat), 13 g carb., 2 g fiber, 6 g sugar, 3 g pro.. Percent Daily Values are based on a 2,000 calorie diet


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