Vegan Rice Crispy Bars (Gluten-Free, Soy-Free)
VEGAN II GLUTEN FREE II DAIRY FREE II SOY FREE II EGG FREE II NIGHTSHADE FREE
These Vegan Rice Crispy Bars are chewy, crunchy, chocolatey and completely addictive. Made with a homemade caramel-style toffee base, puffed rice cereal and a rich dark chocolate coating, these bars are a better-for-you twist on classic crispy treats.
It’s a little healthier than your average industrial chocolate bars and allergy friendly ( minus the nuts). I missed out on all my fave chocolate bars as I’m intolerant to dairy and ended up creating versions of my own but using healthier ingredients.
If you love nostalgic snacks with a healthier spin, these vegan chocolate rice crispy bars are going to become a staple. They’re naturally dairy free, egg free, and made with simple pantry ingredients while still tasting indulgent and bakery-worthy.
Toffee crisp in the UK is a popular chocolate bar full of dairy and nasty ingredients, so I hope you enjoy this copycat version instead. If, like me, you love a little chocolate nibble, try this Double Chocolate Chip Cookie recipe, next.
Ingredient lists and recipes may change on the brands I recommend. Always check product labels to ensure they are suitable for your diet. If uncertain, contact the manufacturer directly.
Ingredient notes for Vegan Toffee Crisp
Condensed milk
The base of the caramel layer in these vegan rice crispy bars, creating a thick, sweet toffee texture. Use coconut condensed milk if you cannot buy the Nestle version. I bought mine in the supermarket. However, you can buy most things online these days too.
Chocolate
Creates the outer shell for these vegan chocolate rice crispy bars, adding richness and snap. I use green and blacks in most of my baking recipes as the quality is superb. Plus, it’s allergy-friendly and organic, free from gluten, soy, nuts and vegan. You can also use raw chocolate instead, my favourite varieties are Ombar, or you could make your own take a look at my recipe here. However, feel free to use your own favourite brand of dairy-free chocolate if you prefer.
Puffed rice
The crunchy base of these puffed rice chocolate bars, giving lightness and texture. I used the brand Kallo and purchased it from my health store, as it is wholegrain and organic, but not as crispy as I would have liked. However, use Rice Krispies or a similar brand if you prefer. Check the free-from aisle, and if this needs to be vegan, check the label, as regular Rice Krispies can contain added vitamin D3, which is derived from animals. Always check. Also, check to see if your brand of puffed rice is also gluten-free.
Almond butter
I used crunchy butter to add texture and flavour. The condensed milk on its own tasted a little chalky, and it needed something to make it taste better. So I added a large dollop of almond butter, which also helped the flavour and consistency.
Sea salt
Enhances the caramel flavour and balances sweetness in these dairy free rice crispy treats. I had to add sea salt as reducing the condensed milk also makes it sweeter, so adding salt balances the sweetness. Do not leave this out, as it will taste far too sickly without salt. Please DO NOT use table salt, we are not at Ian Beales cafe ( in East Enders lol). Sea salt will have the flavour needed for the toffee, regular table salt will not suffice!
Ingredients
Why you will love these Vegan Rice Crispy Bars
These vegan rice crispy bars are crunchy, chewy and chocolate-coated
Naturally dairy free, egg free and plant-based
A nostalgic snack made with simple, real ingredients
These healthy rice crispy bars are easy to make at home
Rich caramel flavour without refined ingredients
These vegan chocolate rice crispy bars are perfect for dessert or snacking
Great for batch-making and sharing
Made with puffed rice for a light, crispy texture
A fun alternative to store-bought chocolate bars
Freezer-friendly for longer storage
FAQs
Are these vegan rice crispy bars healthy?
These healthy rice crispy bars are made with simple ingredients and contain no dairy or eggs.
Can I make these gluten free?
Yes; most puffed rice cereals are naturally gluten free, making these vegan rice crispy bars suitable for gluten free diets.
Why is my mixture too sticky?
If the caramel cools too much before adding puffed rice, it will thicken and become harder to mix.
Can I freeze rice crispy bars?
Yes; these vegan chocolate rice crispy bars freeze well for up to 1 month.
Top tips for making Vegan Rice Crispy Bars
Stir the caramel constantly to prevent burning.
Add puffed rice while the toffee is still warm for best texture in these vegan chocolate rice crispy bars.
Don’t overcool the mixture before mixing or it will become too thick.
Freeze before cutting for clean slices.
Use good quality dark chocolate for the best flavour finish.
How to store Vegan Rice Crispy Bars
Store these Vegan Rice Crispy Bars in an airtight container in the fridge for up to 4 days. Keep chilled to maintain structure and prevent melting.
These dairy free rice crispy treats can be frozen for up to 1 month. Separate layers with parchment paper to avoid sticking.
Makes 12 portions - 2 hours prep & chilling time
Equipment
A silicone chocolate mould - OR a 10’’ x 8’’ tray
Step by Step
Recipe
2 tins vegan condensed milk
3/4 tsp sea salt ( NOT table salt)
2 tbsp almond butter
500 g dark chocolate ( see notes)
1/2 tsp coconut oil
145g puffed rice cereal see notes
Method
To make the toffee. Pour the condensed milk into a saucepan and bring it to a boil. Whisk almost continuously till reduced a little and caramelized ( it will turn darker and thicker). It will take around 10-12 minutes. If you leave it without stirring, it will stick and burn, so stir like your life depends on it!!! It should coat the back of a wooden spoon.
Once the toffee is made, whisk in the almond butter and sea salt.
Cool for 5 minutes before adding the puffed rice. Leave the toffee too long, and it will become really sticky and thick, so you won’t be able to stir it. So mixing the puffed rice while the toffee is still warm is vital.
Press the rice mixture into either a tin or silicone mould if using. Chill in the freezer for 2 hours.
Once solid, turn out of the mould. If you are using a tray, leave it to defrost slightly before attempting to cut it into slices. You will need to re-freeze till solid once cut.
Melt the chocolate slowly over a bain Marie, with the coconut oil.
Dip the rice crispie bar into the chocolate and remove any excess chocolate. Place on a tray lined with parchment paper.
When all the bars have been coated, drizzle over a little more chocolate. Leave in the fridge to set.
Once set for about an hour, store in a container for up to 4 days. ( if they last that long).
Variations
You could add puffed quinoa to this instead of puffed rice. You could also add peanut butter or another nut butter you prefer.
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