No-Bake Rice Cake Crunch Bars | Refined Sugar-Free

Healthy | Gluten-Free | Refined Sugar-Free | Dairy-Free | Vegan option | Vegetarian

I’m quite literally obsessed! I can’t stop eating these Healthy No-Bake Rice Cake Crunch Bars with my coffee. These Healthy Rice Cake Crunch Bars are addictively delicious, offering everything you could want in a snack: crunch, crisp, soft, creamy, and just the right amount of sweetness.
They’re made with wholesome ingredients like crushed rice cakes, creamy peanut butter, and a delightful mix of pumpkin and sesame seeds. To top it all off, a luscious swirl of chocolate and more peanut butter gives these bars a gorgeous 3D effect that looks just as nice as it tastes.

I made two batches last week, and they were all gone before I knew it! My friend came over with her gorgeous little daughter, and she absolutely loved these bars. She even asked to take some home, so I packed a few pieces in an airtight container for her.

These bars are the perfect treat to keep you energized throughout the day. They come together in no time and are packed with all the good stuff: healthy fats, a bit of protein, and just the right amount of natural sweetness. And the best part? No baking required! Simply mix, swirl, chill, and enjoy—especially in the summertime when we don’t like to turn on the oven.

Whether you’re in need of a quick snack, something to share with friends, a post-workout energy boost, or a kid-friendly treat, these bars will definitely hit the spot.

Ingredients Needed to Make These Healthy Rice Cake Crunch Bars :

• Brown Rice Cakes: For a light, crunchy base.
• Natural Creamy Peanut Butter (or any nut butter of choice): Creamy, delicious, and full of healthy fats with a nutty flavour.
• Honey: A natural sweetener that binds everything together.
• Pumpkin Seeds: For extra crunch and loaded with nutrients like magnesium, zinc, and healthy fats.
• Sesame Seeds: Adds crunch along with calcium, iron, and magnesium, tiny seeds with big benefits!
• Cocoa Powder: For that rich, chocolatey flavour and a boost of antioxidants without added sugar.
• Coconut Oil: Makes the chocolate layer smooth and helps set the bars perfectly while keeping them firm when chilled.
• Extra Peanut Butter (for swirling): A fun, tasty swirl on top that makes these bars look amazing!

How to Make Healthy Rice Cake Crunch Bars  Vegan

Swap Honey: Replace honey with maple syrup, date syrup, or fig syrup to make the bars vegan-friendly while keeping all the delicious flavour!

Health Benefits and Nutrition of Healthy Rice Cake Crunch Bars :

• Loaded with Healthy Fats: Thanks to the peanut butter, pumpkin seeds, and sesame seeds, these bars provide heart-healthy fats that also boost your energy.
• Source of Plant-Based Protein: The combo of peanut butter and seeds makes these bars a good source of protein, great for muscle repair and growth.
• Rich in Antioxidants: Cocoa powder brings a dose of antioxidants that help fight inflammation and support overall health.
• High in Fiber: The seeds add fiber, which is fantastic for digestion and keeping you feeling full longer.
• Naturally Sweetened: Made with honey, so you get the sweetness without any refined sugar, plus a natural energy boost.
• Low in Refined Carbs: Brown rice cakes keep the carbs low and give the bars a light, airy texture without heavy grains.
• Mineral Boost: Sesame seeds provide calcium, iron, and magnesium, which support bone health and overall vitality.

No-Bake Rice Cake Crunch Bars | Refined Sugar-Free

Annie, Healthy Food by Annie

These Healthy Rice Cake Crunch Bars  are the perfect combination of crunchy, creamy, and just the right amount of sweetness. With a beautiful swirl of chocolate and peanut butter on top, they’re a delicious, visually stunning snack you’ll love to enjoy with your coffee!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cooling Time 2 hours hrs

Total Time 2 hours hrs 10 minutes mins

Course Dessert, Healthy Snacks & Treats

Cuisine Dairy-Free, Gluten-Free, Refined Sugar Free, Vegan Option

Servings 14 Bars

Calories 194 kcal

Ingredients

  

• 5 rice cakes, crushed
• ⅓ cup natural creamy peanut butter (85g)
• ¼ cup  honey (60g) or maple syrup for a vegan version
• ⅓ cup pumpkin seeds (45g)
• ⅓ cup sesame seeds (45g)
• ½ teaspoon cinnamon

Topping:

• ½ cup cocoa powder (40g)
• ⅓ cup melted coconut oil (80g)
• 3-4 tablespoon peanut butter for swirling
• 1 teaspoon honey for swirling

Instructions

 

• Prepare the baking dish:

  Line a 15 cm x 22 cm (6 x 9 inch) dish with parchment paper
• Mix peanut butter and honey:

  In a large bowl, add the peanut butter and honey. Warm in the microwave for about 20 seconds, then mix well until fully combined
• Crush and add rice cakes:

  Crush the brown rice cakes into small pieces and add them to the bowl with the peanut butter mixture.
• Add seeds and cinnamon:

  Add the pumpkin seeds, sesame seeds, and cinnamon. Stir until everything is well combined.
• Press the mixture into the dish:

  Use a spatula or the back of a spoon to press the mixture firmly into the prepared dish, creating an even layer.
• Make the chocolate layer:

  In a small bowl, melt the coconut oil in the microwave. Add the cocoa powder and stir until smooth. Pour the chocolate mixture evenly over the rice cake layer.
  
• Create the peanut butter swirl:

  Mix the peanut butter and honey for swirling. Drizzle over the chocolate layer, then use a knife, skewer, or toothpick to gently swirl the mixture into the chocolate for a marbled effect.
  
• Set in the fridge:

  Refrigerate for at least 2 hours or overnight until fully set.
  
• Slice and serve:

  Once set, slice into 14 bars or your desired size.
  

Enjoy!These bars are perfect as a quick snack or coffee companion.

Notes

Recipe Note:

• If the mixture feels too thick, add an extra spoonful of melted coconut oil to loosen it up.
• Keep bars in an airtight container in the refrigerator for freshness.
• For a vegan version, substitute honey with maple syrup

Notes:

• Most of the saturated fat comes from coconut oil.
• Good source of fiber, healthy fats, and plant-based protein.