No Bake Superfood Chocolate Crunch with Milky Maca Berry, Cinnamon SuperSeed, and Java Jolt Variations
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I use Pascha chocolate in this recipe because it is dairy-free and made in a Top 8 allergen-free facility. Should you have additional quality concerns, Pascha is also certified organic, fair trade, non-GMO verified, vegan, and gluten-free.
Serves: 4 servings
Milky Maca Berry Chocolate Crunch
Cinnamon SuperSeed Variation
Java Jolt Variation
  1. In a small bowl, whisk together the sweetener, oil, vanilla, stevia (to taste), and salt.
  2. Heat a non-stick skillet over medium heat and line a baking sheet with parchment paper or a silicone baking mat.
  3. Add the oats to the skillet, and toast, stirring often, for about 5 minutes, or until they just lightly brown and are fragrant. Add the coconut and cook and stir for just 20 seconds. Remove from the heat and immediately stir in the coconut oil mixture until fully combined.
  4. Pour the mixture out onto the prepared baking sheet, immediately add the berries and chocolate, and stir until thoroughly combined. Roughly flatten the mixture, and let sit to harden. If antsy, place it in the refrigerator or freezer to hasten the process.
Recipe by Go Dairy Free at