Before I became ‘gluten-free’, one of my favourite chocolate bars was Nestle’s Coffee Crisp. I have been craving the taste of that crispy mocha flavour for a while now…until this past weekend. I googled “gluten free coffee crisp” and came across what looked like an easy, delicious recipe on the blog ‘I Heart Wellness’ by Kris Briton. I used her recipe as a base for mine, but created my own variation to her vegan treats. My Coffee Crisp Bites are gluten free (of course), not vegan and they are a bit more creamier. I give all credit to Kris Briton’s idea, she came up with something very reminiscent and nostalgic to my past gluten-filled life!
I made 2 batches of these Bites, 1 dark chocolate and 1 milk chocolate. The milk chocolate variation tastes more like the Nestle Coffee Crisp, but the dark chocolate is a yummy, decadent treat too.
Enjoy my variation of Briton’s Vegan Coffee Crisp Clusters…
1 270g milk (or dark) chocolate chips
1.5 Tbsp vegetable oil
1 tbsp rice flour
Combine the chocolate chips and oil in a small sauce pan and melt on low heat, stirring continuously until completely melted. Make sure the chocolate doesn’t burn! You can also do this in a double boiler
Once the chocolate has melted, remove from heat and stir in the Starbucks Mocha Via, rice flour and Perky’s Crunchy Cereal. Stir until combined.
Line a baking sheet with wax or parchment paper, and using a spoon, drop the clumpy mixture onto the sheet (about tablespoon sized).
Stick in the freezer for about 30-45 minutes until cooled. Keep in a sealed container, either in the refrigerator (if you like a cooler treat) or in the pantry if you want a room temperature, easier to bite into treat!
If you miss the flavour and crunch of a good old Coffee Crisp, you will love these Coffee Crisp Bites. I certainly do! Enjoy!
|A little clumpy looking, but oh so delicious!