Prime Bar Chocolate (dairy-free) Recipe

Prepare a mold

Line a standard chocolate bar silicone mold or a small loaf pan with parchment if using a loaf pan. Make sure it is dry and at room temperature.

Temper/melt chocolate

Chop the dairy-free dark chocolate if not in chips. In a heatproof bowl set over a pan of barely simmering water (double boiler), combine chocolate, coconut oil, and optional cocoa butter. Stir constantly until melted and smooth and reaches about 115°F (if using thermometer). If you prefer a quick method, microwave in 20-30 second bursts at 50% power, stirring between bursts until smooth.

Sweeten and season

Remove the bowl from heat and stir in maple syrup and sea salt until fully incorporated. Taste and adjust salt or sweetness as desired.

Initial pour

Pour roughly half of the melted chocolate into the prepared mold, spreading a thin even layer with an offset spatula to coat the bottom fully. Tap the mold gently on the counter to remove air bubbles.

Chill base layer

Place the mold in the refrigerator for 5-8 minutes until the chocolate is set but not fully firm. This gives the crisp layer something to adhere to.

Combine dry components

In a medium bowl, combine puffed quinoa or rice cereal, shredded coconut, and optional chopped nuts, cacao nibs, and dried fruit if using. Mix gently to distribute evenly.

Bind the crunch

In a small microwave-safe bowl or over the double boiler, warm the almond (or sunflower) butter with 1 tablespoon maple syrup and 1/2 teaspoon vanilla just until fluid and easy to stir (about 15-30 seconds in microwave). Stir until smooth and glossy.

Mix together

Pour the warmed nut butter mixture over the dry components and stir until everything is evenly coated and holds together when pressed. If mixture seems too dry, add another 1/2 teaspoon of nut butter or a small splash of maple syrup.

Form the layer

Scoop the crunch mixture into the mold on top of the slightly set chocolate base. Press gently and evenly with the back of a spoon or with a piece of parchment to compact into a uniform layer about 1/4–1/2 inch thick (depending on mold). Leave a small border at the edges for the final chocolate seal.

Chill until firm

Return the mold to the refrigerator and chill 10-15 minutes until the crunch layer is firm to the touch and the bottom chocolate is fully set.

Top with remaining chocolate

Rewarm any remaining melted chocolate gently if it has thickened (use double boiler or short microwave bursts). Pour the rest of the chocolate over the compacted crunch layer, spreading to fully cover and seal the edges. Tap the mold to level and release air bubbles.

Add finishes

Sprinkle flaky sea salt and any remaining cacao nibs, chopped nuts, or dried fruit on top while chocolate is still fluid, pressing very lightly to adhere.

Final chill

Place the mold in the refrigerator for 20-30 minutes, or in the freezer for 10-15 minutes, until completely firm and the chocolate snaps when tapped.

Unmold and store

Carefully remove the bars from the mold. If using a loaf pan, lift the parchment to remove and cut into bars. Store in an airtight container in the refrigerator for up to 2 weeks or at cool room temperature (under 70°F) for up to 4 days. For longer storage, keep frozen up to 3 months; thaw briefly before eating.