Spelt and Chocolate Cereal Bars
Spelt and Chocolate Cereal Bars is a easy French recipe that serves 12. 120 calories per serving. Recipe by Once Upon a Time Pastry on YouTube.
Prep: 9 min | Cook: 5 min | Total: 24 min
Cost: $6.50 total, $0.54 per serving
Ingredients
- 200 g Puffed spelt (Light, unsweetened grains)
- 100 g 70% dark chocolate (Break into small pieces to ease melting)
- 30 ml Peanut‑hazelnut‑cocoa butter (optional) (About 2 tablespoons, adds flavor and softness)
Instructions
Prepare the ingredients
Measure 200 g of puffed spelt, chop the dark chocolate into pieces and, if using, scoop 2 tablespoons of nut butter.
Time: PT2M
Melt the chocolate
Place the chocolate in the bowl, heat in the microwave in 30‑second intervals. After each interval, remove the bowl and stir well with the spatula. Repeat 3 to 5 times until the chocolate is fully melted and smooth.
Time: PT5M
Incorporate the nut butter (optional)
Add the peanut‑hazelnut‑cocoa butter to the melted chocolate and mix until homogeneous.
Time: PT1M
Coat the spelt
Immediately pour the hot chocolate over the puffed spelt. Gently fold with the spatula, lifting the grains without crushing them, until fully coated.
Time: PT2M
Press into the mold
Transfer the mixture into the bar mold. Using the back of a spoon or slightly dampened hands, press firmly so the grains stick together.
Time: PT2M
Let set
Leave the mold at room temperature for about 30 minutes until the chocolate hardens.
Time: PT30M
Unmold and cut
Carefully unmold the bars and cut them into equal portions with a clean knife.
Time: PT2M
Nutrition Facts
- Calories
- 120
- Protein
- 3 g
- Carbohydrates
- 15 g
- Fat
- 6 g
- Fiber
- 3 g
Dietary info: vegetarian, contains nuts, contains gluten, dairy‑free (if pure dark chocolate), low-carb, low-calorie, very-low-calorie, low-fat
Allergens: gluten, peanuts, hazelnuts
Ingredient Substitutions
- Instead of Puffed spelt: Oat flakes, Puffed rice cereal
- Instead of 70% dark chocolate: Milk chocolate, White chocolate
- Instead of Peanut‑hazelnut‑cocoa butter (optional): Almond butter, Nutella
Equipment Needed
- Heat‑proof bowl
- Microwave
- Silicone spatula (rubber scraper)
- Cereal bar mold (silicone or metal)
- Measuring spoon or tablespoon
- Kitchen scale
- Knife and cutting board
Critical Steps — Do Not Skip
- Melt the chocolate without burning it
- Coat the spelt while the chocolate is still liquid
- Press firmly in the mold so the bars hold together
Chef Tips from the Video
- Use couverture chocolate (70% cocoa or higher) for a glossy coating
- For a richer taste, add a pinch of fleur de sel to the melted chocolate
- A 20 cm × 10 cm silicone mold yields about 12 medium‑sized bars
Troubleshooting
Chocolate separates or becomes grainy
Gently reheat 10 seconds in the microwave and add a small spoon of neutral oil, then stir vigorously
Bars fall apart when unmolding
Make sure you have pressed the mixture well and allow full setting time before unmolding
Storage
Refrigerator: Store in an airtight container 5 to 7 days.
Freezer: Yes, up to 2 months. Let thaw at room temperature before eating.
Room temperature: Good for 1 to 2 days in a cool place away from heat.
Make-Ahead Tips
- Prepare the bars the day before; they keep well in the refrigerator
- You can add dried fruit or seeds before pressing for extra texture
Last updated: August 20, 2026
