Meal Planning Series: Easy Chocolate Coated Crunch Bars
When it comes to meal planning, having a few easy snack or dessert options ready to go can make a big difference during a busy week. Something sweet that’s already prepared means you’re less likely to reach for ultra-processed snacks when that mid-afternoon craving hits.
These Easy Chocolate Coated Crunch Bars are a perfect addition to a weekly prep routine. They’re simple to make, require no baking, and store well in the fridge or freezer so you can always have a satisfying snack on hand. With crunchy rice puffs, nut butter, seeds and a rich dark chocolate topping, they strike the balance between indulgent and nourishing.
Crunchy texture with nourishing ingredients
The texture is what really makes these bars special. The rice puffs create a light crisp crunch, while the combination of pumpkin, sunflower and hemp seeds adds extra texture and depth of flavour. Once set, the bars are finished with a layer of melted dark chocolate, creating a decadent topping that turns a simple snack into something that feels a little more like a treat.
Seeds play an important role in this recipe. Pumpkin and sunflower seeds contribute natural crunch and nutrients, while hemp seeds are particularly known for their plant-based protein and healthy fats. Combined with peanut butter, they help create a snack that feels satisfying and sustaining rather than overly sugary.
Naturally sweetened with Mānuka honey
To bring everything together, we use Mānuka honey as the natural sweetener. For this recipe we used MGO 100+ Raw Mānuka Honey from our Table Collection. Its smooth, mild flavour blends beautifully with the peanut butter and coconut oil while adding a gentle sweetness that balances the richness of the chocolate. MGO 100+ is a great everyday honey that works well in recipes like this, where you want flavour and natural sweetness without overpowering the other ingredients.
Perfect for meal prep
Another reason these bars work so well for meal planning is how simple they are to prepare. Everything comes together in just a few mixing bowls before being pressed into a tin and chilled. Once set, they can be sliced into bars and stored for easy snacks throughout the week.
They’re ideal for lunchboxes, afternoon pick-me-ups, post-dinner treats or even something small with a cup of tea. Because they keep well in the fridge and can also be frozen, they’re the kind of snack that’s worth making in advance so you always have something ready when you need it.
If you’re looking for a snack that feels indulgent but is made with simple pantry ingredients, these chocolate coated crunch bars are a great one to add to your weekly meal prep routine.
Chocolate Coated Crunch Bars Recipe
Ingredients
1/4 cup melted coconut oil
1/4 cup Mānuka honey (we used MGO 100+)
1/4 cup smooth peanut butter
1 tsp vanilla extract
1 1/2 cups brown rice puffs or broken up brown rice cakes
3 tbsp pumpkin seeds
3 tbsp sunflower seeds
2 tbsp hemp seeds
Topping
150g dark chocolate, melted
Sea salt (optional)
Method
Line a square baking tin with baking paper.
In a mixing bowl, combine the brown rice puffs, pumpkin seeds, sunflower seeds and hemp seeds. Season with a small pinch of salt.
In another mixing bowl, mix together the coconut oil, Mānuka honey, peanut butter and vanilla.
Pour the wet ingredients over the dry ingredients and use a spatula to mix everything together until well combined.
Transfer the mixture into the lined baking tin. Use the spatula to spread the mixture evenly and press it down firmly so the bars hold together.
Place the tin in the fridge for about 1 hour to set.
Once set, remove from the fridge and pour the melted dark chocolate over the top. Spread evenly so the surface is fully covered. Sprinkle sea salt over the top.
Return to the fridge for at least 30 minutes until the chocolate is set.
Slice into your desired bar size and enjoy.
Leftovers can be stored in the fridge for up to 1 week or in the freezer for up to 2 months.
