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A close-up of dark chocolate and sea salt nut bars, showcasing the various nuts and chocolate drizzle.

Dark Chocolate and Sea Salt Nut Bars

These Dark Chocolate and Sea Salt Nut Bars are a delightful and healthy snack, packed with wholesome nuts and seeds, bound together with a sweet, nutty binder, and topped with rich dark chocolate and a sprinkle of flaky sea salt.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 12 bars
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Nut Bar Base
  • 2 cups mixed nuts (almonds, cashews, pecans, walnuts, peanuts) raw and unsalted
  • 1/2 cup seeds (pumpkin seeds, sunflower seeds, chia seeds, flax seeds)
  • 1/2 cup rolled oats not instant
Binder
  • 1/2 cup nut butter (almond butter, peanut butter, cashew butter) natural, unsweetened, and creamy
  • 1/4 cup honey or maple syrup
  • 1/4 cup coconut oil
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
Topping
  • 6 oz dark chocolate (60-75% cocoa solids) chopped or in chips
  • 1-2 teaspoons flaky sea salt

Equipment

  • 8x8 inch baking pan
  • baking sheet
  • small saucepan

Method
 

Preparation
  1. Line an 8x8 inch baking pan with parchment paper, allowing an overhang on two sides for easy removal.
  2. Preheat your oven to 300°F (150°C) and spread the mixed nuts, pumpkin, and sunflower seeds on a baking sheet, then toast for 8-10 minutes until fragrant.
  3. Let the toasted nuts and seeds cool slightly, then roughly chop any larger nuts before combining them with the remaining seeds and rolled oats in a large bowl.
Assemble Bars
  1. In a small saucepan over medium-low heat, melt together the nut butter, honey or maple syrup, coconut oil, vanilla extract, and 1/4 teaspoon salt, stirring until smooth.
  2. Pour the warm binder mixture over the dry ingredients, mixing thoroughly until everything is evenly coated, then press the mixture very firmly and evenly into the prepared baking pan.
  3. Place the pan in the refrigerator for at least 30 minutes, or in the freezer for 15-20 minutes, to allow the bars to set firmly.
Finishing Touches
  1. While the bars are chilling, melt the dark chocolate in a microwave using 30-second intervals or in a double boiler, stirring until smooth.
  2. Once the nut mixture is firm, lift it out of the pan and pour the melted dark chocolate evenly over the top, spreading it with a spatula, then immediately sprinkle with flaky sea salt.
  3. Return the bars to the refrigerator for another 15-20 minutes, or until the chocolate is completely set, then cut into 12-16 bars or squares using a sharp, warm knife for cleaner cuts.

Notes

For variety, experiment with different types of nuts and seeds. Ensure all ingredients are fresh for the best flavor and texture. Store the bars in an airtight container in the refrigerator for up to 1 week. If you prefer a chewier bar, slightly reduce the chilling time. To make these bars vegan, ensure your dark chocolate is dairy-free and use maple syrup instead of honey. Always check ingredient labels to confirm suitability for specific dietary needs.