To my private (now public) horror, my sweetie is crazy for KitKat bars. Well, actually I do get it—that chocolate, that crunch, that childhood nostalgia—it’s a powerful combo. Thankfully, he is open to trying almost anything, and as my official taste-tester of all things vegan and raw in my household, it brings me great joy when I get the happy mouthful of feedback like “mmmwowwww, thwwwis is wwwwreawy ggwwwreat” instead of the deflating “this tastes vegan.” Well folks, these Vegan Chocolate Crunch Bars passed the test, receiving one of the greatest reviews yet—the whole tray gone in less than one day.
The salted, toasted almonds, gluten-free oats and sunflower seeds combine with melted vegan chocolate chips for a more naturally sweetened, wholesome treat than a highly-processed candy bar.
There are a few ways to make these lovelies. I often adjust this recipe, leaving out the chocolate topping, for a lighter energy bar. Try adding Spirulina Crystal Flakes for supercharged nutrition and/or some shredded coconut. You diehard chocoholics could try cutting your bars up and dipping them almost entirely in melted chocolate. Just let them cool in the fridge on parchment paper once dipped. Have fun with it. Read more…
. You can serve them with our without natural sweeteners like agave nectar, yacon syrup, brown rice syrup or maple syrup on top. You can also prepare them in a dehydrator if you’d like to maintain more beneficial enzymes. 
. You can use hemp milk as a protein-packed base for 
for chocolate hemp milk, fresh fruit for a berry drink or pour it over breakfasts like 
