Chocolate Crunch

A recipe for my new favorite treat, which is vegan even. The cereals disqualify it from my recipe book Vegehead, so i'm posting it here. Note that c = metric cup (250 mL) and t = metric teaspoon (5 mL).


  • 250 g medium dark chocolate (~72% cocoa solids)
  • ½ c peanut butter
  • 4 t white miso
  • 1 c crispy puffed rice/quinoa/etc. or corn flakes


  1. Melt the chocolate in a double boiler.
  2. Remove from heat and mix in the remaining ingredients, rice puffs last.
  3. Spread thinly, e.g. with a rolling pin, onto a baking sheet and freeze for 2 hours.
  4. Break into pieces and store in the refrigerator.
Author: Alexander Raichev
Date: 2023-11-19
Tags: recipe

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