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The 8-by-8-inch baking dish’s sides and base should be covered using a parchment liner.
Use some extra parchment for easy removal.
Add the coconut oil and vegan dark chocolate chips to a microwave-safe bowl.
Run them in the microwave till they melt fully, pause, and stir every thirty seconds.
Mix agave syrup, sea salt, and vanilla essence into the melted chocolate.
Now fold the puffed rice cereal into that sweet chocolate mixture and coat them evenly.
Transfer the mixture into that baking dish(lined).
Spread to make the even top and press using a spatula.
Put these crunch bars in fridge for 2 hours so they get set.
Once they are set, demold the square by holding the extra parchment.
Place the crunch square on the board and make 12 uniform bars of it.
Your Vegan Crunch Bars are ready to serve!