3-Ingredient Chocolate Crunch Doughnuts (Vegan & Gluten-free)

Nadia Bars, Chocolate, dairy free, Desserts, doughnuts, gluten free, Protein recipes, Sweet Snacks, Vegan, Vegetarian, Video 16 Comments

 

3-Ingredient Chocolate Crunch Doughnuts (Vegan & Gluten-free)

A chocolaty, crunchy treat that’s simple, quick to make and only calls for 3 ingredients! It really doesn’t get easier than this.

I used 70% dairy-free dark chocolate, but it will work with any chocolate you prefer. I also used protein crispies, but rice crispies or quinoa pops will work just as well. 

3-Ingredient Chocolate Crunch Doughnuts (Vegan & Gluten-free)

I thought it would be a fun idea to shape them into doughnuts by using silicon doughnut moulds (these are the ones I use) They’re so much more fun than plain old boring bars, don’t you think? ;P

If you remake this recipe and post it on social media, make sure you take me using the below handles so I can see them! 

Look forward to seeing your beautiful recreations 😀 


3-Ingredient Chocolate Crunch Doughnuts (Vegan & Gluten-free)

Makes – 6

Ingredients

200g dairy-free dark chocolate
2 tbsp almond butter – or you can use any nut butter you prefer
1 cup protein crispies, rice crispies or quinoa pops

Method

Break up the chocolate into a heatproof bowl, then add in the almond butter. You can either melt it in the microwave, stirring every minute or so, or you can place it on top of a small pan of simmering water until it has completely melted.
Add the crispies into the bowl and fold to combine.
Divide the mixture between 6 doughnut rings. Place in the fridge for 1-2 hours or until the chocolate has set. 
Enjoy! 
Store in an air-tight container in the fridge. You can freeze any leftovers. 


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Comments 16

  1. What a cute little candy recipe! Perfect for those little chocolate hankerings where you also need a good crunch! Rice krispies used to be one of my favorite cereals too. I want to try making this with puffed quinoa or puffed millet too!

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  2. Looks yummy 😀 Will try making these – there are 2 coeliacs in my family, so i’m usually hunting for gluten-free recipes so that they can try anything I make 🙂

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      You can use different moulds or you can set the mixture in a cake pan and slice them into bars. You might need to double the recipe depending on the size of the pan. Hope that answers your question.

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  3. These look very good. Where did you get your protein crispies from? I have not been able to find them anywhere!

  4. What other molds can I make these in? I want to make smaller versions for a bake sale. Maybe I can try using an ice cube tray? Any other suggestions?

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      Any moulds should work including ice trays. Although I would suggest silicon moulds as they’re easier to remove the chocolates from.

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