Gluten-Free Chocolate No-Nut Crisp

Gluten-Free Chocolate No-Nut Crisp

It can be difficult to find a chocolate bar that is made without milk (or traces of milk and nuts). This chocolate crisp is a make-your-own candy bar that can be prepared in minutes, without turning the oven on. Use your favorite non-dairy chocolate, or try this with different chocolates to see which you prefer.

For a special treat, spread a layer of sunflower seed butter (available at the grocery store) between two pieces of chocolate crisp. Yum! Recipe from Learning to Bake Allergen-Free: A Crash Course for Busy Parents on Baking without Wheat, Gluten, Dairy, Eggs, Soy or Nuts,* by Colette Martin,  © 2012. Reprinted by permission of the publisher, The Experiment.

Makes about 16 servings

  • 2 tablespoons Earth Balance Natural Shortening
  • 1¾ cups allergen-free chocolate chips (see Note)
  • ¾ cup gluten-free crisped rice cereal (see tip)

Line a 9-inch square pan with wax paper.

Melt the shortening in a medium saucepan over medium-low heat.

Add the chocolate chips and use a spoon to stir continuously while melting.

When the mixture is completely melted, remove the pan from the heat. Let it cool for 5 minutes.

Fold in the rice cereal. While still warm, spread the mixture in the lined pan.

Refrigerate for at least 2 hours. The chocolate will harden.

Use the wax paper to lift the chocolate block from the baking dish. Cut or break the crisp into desired-size chunks and serve.

Note: The following dairy-free and nut-free chocolates are recommended:

  • Enjoy Life Foods – Mini-chips and Mega-Chunks, also a bar called Boom Choco Boom (these don’t contain soy lecithin)
  • Divvies Bakery – Standard-size chocolate chips (these contain soy lecithin)
  • Hain Celestial Group – Standard-size hocolate chips, marketed under the name Chocolate Dream (these contain soy lecithin)

Tips:

  • My favorite crisped rice cereal is Erewhon Gluten Free Crispy Brown Rice cereal. It contains just three ingredients: organic brown rice, organic brown rice syrup, and sea salt.
  • Be careful not to let the chocolate burn while it is melting. Stir continuously and keep the heat low.

*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

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2 comments on “Gluten-Free Chocolate No-Nut Crisp

  1. Nava

    Thank you for letting us know! We’re trying to fix the problem. The site is being redesigned so we’re not able to fix it at this time.

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