ABout this recipe
These vegan cereal bars are a healthy treat that tastes just like a store-bought chocolate bar—but better. Made with puffed cereal, almond butter, and dark chocolate, they’re no-bake, easy to make, and completely kid-approved. Think of them as vegan chocolate squares meet homemade Coco Pops bars.
I’ve been reading food labels for years, and honestly? Most packaged cereal bars are just candy in disguise. That’s why I started making these bars when my kids were little. Being plant-based wasn’t trendy back then—it was “weird.” But I wasn’t depriving my kids of sweets; I was just sneaking in better ones like this.
Why you’ll love this recipe
- No-bake, easy to make, and naturally vegan.
- Made with dark chocolate, puffed grains, and creamy almond butter.
- You control the sweetness—refined sugar optional.
- Store beautifully for lunchboxes, road trips, or afternoon pick-me-ups.
- Can be customized with puffed amaranth, rice, millet, or your favorite cereal.
Ingredient Notes
- Dark chocolate: Look for bars with at least 60% cocoa. The fewer ingredients, the better.
- Coconut oil
- Almond butter: Homemade or store-bought. It can be substituted with peanut butter or cashew butter.
- Puffed cereal: Choose one without added sugar.
- Almond milk: Any plant milk works. Use what you love.
- Cocoa powder: Unsweetened only—skip the hot chocolate mix.
- Vanilla + salt
How to make vegan cereal chocolate bars
- Prep your pan: Line an 8×8-inch brownie pan with parchment paper.
- Melt the chocolate: Use a double boiler or microwave in 30-second bursts.
- Mix: Add melted coconut oil, almond milk, cocoa powder, and almond butter and stir until fully combined.
- Add dry ingredients: Fold in the puffed cereal (and puffed amaranth, if using).
- Press: Pour mixture into the prepared pan and flatten with the back of a spoon.
- Chill, cut & enjoy
Variations & swaps
- Use peanut butter for a budget-friendly option.
- Swap puffed rice for amaranth or millet.
- Add chopped nuts, dried fruit, or coconut flakes for texture.
TIPS & IDEAS
- Double the batch—these disappear fast. Trust me.
- Want neater bars? Let the mixture chill a bit before slicing.
- I wrap individual bars in parchment and keep them in the fridge—perfect lunchbox treat.
- These bars do best stored in the fridge or a cool pantry.
Vegan Cereal Bars Recipe (With Dark Chocolate & Almond Butter)
Equipment
- 1 8×8-inch brownie pan
Ingredients
- 1/2 cup melted coconut oil
- 1/2 cup almond milk
- 2 tbsp cocoa powder
- 1 cup dark chocolate 60%+ cocoa
- 3/4 cup almond butter
- 1 tsp vanilla extract
- 1/4 tsp salt
- 3 cups puffed cereal plus 1 cup puffed amaranth, optional
Instructions
- Line a brownie pan with parchment paper.
- Melt the chocolate in a double boiler or microwave.
- Stir in coconut oil, almond milk, cocoa, and almond butter.
- Fold in oats, puffed cereal, and amaranth (if using).
- Press the mixture into the pan.
- Refrigerate until firm, then slice into bars.
Notes
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
This recipe appeared first in Ale Cooks in 2015.
- About the Author
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
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