Dark Chocolate Crunch

Prep time: 20 minutes
Servings: 12-15
Vegan & can be gluten free

With nuts, dark chocolate, dried cherries, and puffed whole wheat and/or rice, this dessert goes a long way in satisfying our love for chocolate. It's nutrient rich, easy to make, and has a great crunchy finish. It's gluten free if you use the puffed rice instead of the puffed wheat.

INGREDIENTS

8 ounces 100% dark chocolate
1/3 cup date sugar* or Grade B maple syrup
1/3 cup agave nectar
1 TBS unflavored olive oil
2 - 4 cups 100% puffed whole wheat and/or puffed whole brown rice (usually available in the cereal aisle)
1 cup walnuts, chopped
1 cup almonds, hazelnuts, or cashews, chopped
1/2 cup dried tart cherries, pitted & chopped
cracked black pepper
sea salt

*Some date sugar is cut with oat flour as a anti-caking agent; in this case, use 1/2 cup.

DIRECTIONS

In a sauce pan, add oil and melt dark chocolate over low heat. Add a dash of black pepper and a pinch of sea salt (optional). Remove melted chocolate from heat and set aside.

Preheat broiler on high. Roast nuts for about 5-6 minutes until lightly roasted, watching them carefully so they don't burn.

In a medium bowl, mix date sugar & agave nectar; add melted chocolate, nuts, and dried cherries. Mix with a wooden spoon.

Add 2 cups of 100% puffed whole wheat and/or puffed brown rice, mix thoroughly. Add sweetener to taste. Continue to add puffed wheat or rice until mixture is very thick and all ingredients are coated in chocolate.

Press mixture into a cookie pan lined with wax paper or tin foil. Freeze or refrigerate until chilled. Cut into bars.

Serve frozen, refrigerated, or at room temperature.

For even more chocolate flavor, melt an additional 3 ounces chocolate, sweeten, and drizzle evenly over prepared bars.