Chocolate Mint Rice Crackle Bar
"Australia Day is in a few days, and I know that it is a time where many come together to celebrate eat a lot of food. With the bushfires still burning around the corner we should be taking extra care of our planet so here is a healthy, plant based treat which is delicious and absolutely anyone can enjoy. Let me tell you it lasted 8 hours in the fridge. Yup!"
-- @powerthroughplants
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These Rice Crackle Bars remind us of peppermint patties in all the best ways. They're a completely vegan and gluten free dessert that you can just mix and store in the fridge for when hunger strikes!


Prep time 30mins


  • 2 1/ 2 cups brown rice puffs
  • 3/ 4 cup almond meal
  • 1/ 4 cup almond butter, or peanut butter
  • 1 tablespoon coconut oil
  • 3/ 4 cup vegan chocolate
  • 1 bunch mint, fresh, finely minced


  • Step 1

    Line a square baking tray with baking paper and set aside.

  • Step 2

    Place the rice puffs and almond meal in a medium sized bowl and mix to combine. Using a double boiler melt the nut butter, coconut oil and chocolate together in a bowl. Stir in the mint leaves.

  • Step 3

    Pour the chocolate mint mixture into the bowl with the rice puffs. Work quickly but gently and fold the chocolate into the rice puffs until everything is coated.

  • Step 4

    Transfer the mixture into the lined tray and press down evenly. Drizzle over any extra chocolate if desired, then place the slice in the freezer for 20 minutes to set. Slice into squares to set.