Rich chocolate mixed with crispy cereal is a classic, crunchy favorite. Weaving in lavender and rose blossoms elevates them to a swoon-worthy treat. Sprinkle some flaky salt on top and you’ll experience the bliss of these Floral Crunchy Chocolate Bites.
What makes a chocolate treat extra special? Think of creamy ganache with an extra dash of salt. The nostalgia of crunchy candy bars. A rich and cakey brownie that isn’t too sweet.
This is where the recipe begins: crispy, salted, not too sweet. Think easy to prep, vegan chocolate that looks and tastes like a dream. That’s where the flowers come in.
The beauty of this recipe is in the easy assembly. Aside from gently heating on the stovetop or microwave, no other appliances are required.
Simply melt, stir, scoop, sprinkle, then set. In just minutes, you’ll have delicious chocolates to enjoy and share!
Grain free option: Though we use puffed rice, you can easily make the recipe grain-free by swapping with puffed quinoa or millet cereal.
Making these may also give you the inspiration and confidence to dive into more chocolate treat recipes. I recommend these hemp chocolates, lime chocolates, or pumpkin seed chocolates that I make on repeat!
PrintFloral Crunchy Chocolate Bites
Chocolate mixed with crispy cereal is a classic, crunchy favorite. Weaving in lavender and rose blossoms elevates them to a swoon worthy treat. Sprinkle some flaky salt on top and you’ll experience the bliss of these Floral Crunchy Chocolate Bites.
- Prep Time: 5 minutes
- Set Time: 20 minutes
- Cook Time: 2 minutes
- Total Time: 27 minutes
- Yield: 12 bites
- Category: Candy
- Method: no-bake
- Cuisine: vegan
- Diet: Vegan
Ingredients
2 Tbsp cacao butter*, melted
½ cup vegan chocolate chips**
¼ cup creamy almond butter
2 Tbsp maple syrup
½ tsp pure vanilla extract
⅛ tsp dried lavender flowers
½ cup gluten-free puffed brown rice cereal***
Toppings:
½ Tbsp dried rose petals
¼ tsp dried lavender flowers
¼ tsp flaky salt
Instructions
- Melt chocolate chips into melted cacao butter: Either microwave in a heat-proof bowl in 15 second intervals, stirring until melted OR heat over a double boiler until melted.
- Stir in almond butter, maple syrup, vanilla until well incorporated.
- Stir in ⅛ teaspoon lavender flowers and the puffed cereal until evenly coated.
- Scoop by the tablespoon into silicone mold like this one or onto a parchment lined baking sheet.
- Sprinkle toppings over chocolates.
- Set: Place in refrigerator for 10-20 minutes to set chocolates.
- Eat: Remove from molds and enjoy!
Store extra chocolates in an airtight container in refrigerator for a week. (May hold up longer, but they're typically all eaten up in 7 days in my home!)
Notes
*The 2 tablespoon is measured after melting, it's about 12-14 cacao butter wafers (Sunfood brand).
**We use Hu Simple Baking Gems to keep it refined sugar-free though it does have coconut sugar, if you are avoiding coconut. Feel free to use your favorite brand of chocolate chips!
***Grain-free option: easily make the recipe grain-free by swapping puffed rice with either puffed quinoa or puffed millet cereal.
Angie J. says
If chocolates can be beautiful, these are !!
Audrey says
Thanks Angie! :)