Valentine’s Day always means chocolate to me, but chocolate is loaded with sugar. Fortunately, I discovered a brand of chocolate chips made without refined sugar. Sweet relief! These heart-shaped nut butter crisps contain no refined sugar, but they’re sweet enough to give to your Valentine.
I made them after finding dark chocolate-coated rice crisp bars in a restaurant I frequent often. Alas, the bars contained peanuts, soy and milk, so I wasn’t able to eat them. Undeterred, I went home and created my own dairy-free version.
These delicious treats are simple to make, yet they’re impressive. For Valentine’s Day, I made them in heart-shaped silicone molds I bought at a local craft store. I don’t trust that silicone is safe for baking, but I do use silicone molds for making chocolates and unbaked bars. If you don’t have silicone molds, you can make this recipe in an 8″ square baking dish lined with parchment.
Melt the chocolate in a double boiler or in the microwave. I don’t own a microwave (all microwaves leak radiation), so I use a double boiler. I always use medium heat to melt chocolate in a double boiler. You don’t want the water to boil or you may ruin the chocolate. If you don’t have chocolate chips, use chopped semi-sweet chocolate instead.
I make mine with cashew butter. I think these crisps taste better made with peanut or almond butter, but my child is allergic to peanuts and almonds. Sunbutter will work fine as long as it’s not too oily. Whisk together the nut butter with sweeteners, then put a little melted chocolate in the bottom of the molds to make a nice, smooth top to the crisps. Toss puffed rice in the nut butter mixture until its coated, then stuff the puffed rice into the molds and add more melted chocolate. Pop the crisps into the freezer for a few minutes, and they’re ready to eat.
Dairy-Free Dark Chocolate Nut Butter Crisps
Make these sweet chocolate crisps with no-sugar-added chocolate chips to give to your Valentine .
- 1 cup chocolate chips (I use Lilly's brand, made without added sugar)
- 3 tablespoons cashew butter (or any nut butter you prefer)
- 1 tablespoon melted coconut oil or melted dairy-free butter
- 1 tablespoon coconut sugar
- 1 teaspoon monkfruit/erythyritol or xylitol
- 1/2 teaspoon liquid stevia
- Pinch salt
- 2 cups rice puffs
On the top of a double boiler over medium heat, melt the chocolate chips. Don't allow the water under the chocolate to boil.
While the chocolate is melting, whisk together the cashew butter, melted coconut oil or dairy-free butter, sweeteners and salt in a medium bowl.
Stir in the rice puffs, and toss until thoroughly coated.
Drop 1/2 teaspoon melted chocolate into each mold. Tap the molds on the counter to flatten out the melted chocolate on the bottom of the molds. [see NOTE]
Fill the silicone molds with the coated rice puffs. Press the rice puffs gently into the melted chocolate.
Add another 1/2 teaspoon melted chocolate on top of each mold. Tap the molds on the counter to spread the melted chocolate through the rice puffs.
Put the silicone molds onto a baking sheet, and place it in the freezer for 15 minutes.
Remove from freezer, and turn the chocolates out onto a serving dish.
Store any extras, covered, in the fridge for up to three days. Bring to room temperature before serving. The chocolate may develop a white haze in the fridge, but it's perfectly edible.
If you don't have silicone molds, line an 8" square pan with parchment, and pour half the melted chocolate into the pan. Tap the pan gently on the counter to even out the chocolate. Press the rice puffs into the melted chocolate, then drizzle the rest of the chocolate evenly over the top of the rice puffs. Tap the pan gently to allow the chocolate to spread through the rice puffs. Put the pan into the freezer for 15 minutes. Remove from freezer, cut into bars, and serve!
Melt the chocolate chips on the top of a double boiler or in the microwave. While the chocolate is melting, stir together the nut butter, coconut oil, sweeteners and salt.
Stir the rice puffs into the nut butter mixture.
Toss until thoroughly coated.
Put 1/2 teaspoon melted chocolate into the bottom of each mold. Tap the molds on the counter to even out the chocolate.
Fill the molds with coated rice puffs. Press the rice puffs gently into the melted chocolate. You may end up with extra rice puffs depending on the size of your molds.
Drop another 1/2 teaspoon of melted chocolate into each mold. Tap the molds on the counter to spread the chocolate through the rice puffs. Put the molds onto a baking sheet, and freeze for 15 minutes.
Pop the crisps out of the molds, and serve to your Valentine!