Wafer crunch mix

Author: Hannah from @Healthylux  

Wafer crunch mix  main image Wafer crunch mix  image

The perfect treat for a healthy sweet snack for the kids, easily increase amount to fit your families needs.

¼ cup puffed quinoa

1/3 cup buckinis

1/3 cup dessicated coconut

2 tbsp Jimalie coconut nectar

1 tbsp Jimalie Virgin Coconut Oil 1 tbsp peanut butter (we used almond butter) ¼ tsp Celtic sea salt


Salted Caramel Filling

¼ cup peanut butter (we used almond butter)

1½ cup cashew, soaked 3-6 hours

½ cup filtered water 1 tbsp mesquite powder (we left this out because I didn’t have any!)

1 tbsp tahini

1 cup medjool dates

½ Celtic sea salt

1 ½ tbsp Jimalie Virgin Coconut Oil

1 tsp pure vanilla extract


Chocolate top

150g dark chocolate (dairy free) 

Place all the ingredients of the wafer crunch mix in a mixing bowl, mix until well combined. Drain and rinse cashews and place in high-power blender with remaining caramel peanut (almond) filling ingredient. Blend until smooth (this will take a few minutes).


Add in the wafer crunch mix to the caramel filling bowl and mix until well combined. Place into a lined baking tin and place in freezer for 3 hours.


Once set, cut into rectangles and return to freezer. In the meantime, melt the chocolate. Press a handful of peanuts (I used crushed almonds) into the bars and place on a rack with a lined tray underneath and pour chocolate over the bars. Or dip the rectangles into the chocolate. Return to freezer to set before enjoying!


Store in freezer or fridge.

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