Dark Chocolate Sea Salt Nut Bars: Healthy Snack (Print Version)
Dark Chocolate Sea Salt Nut Bars are a healthy, satisfying snack or dessert. Easy to make, these protein-packed bars are perfect for meal prep or a quick treat.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 12 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Vegan, Gluten-Free, Dairy-Free
# Ingredients:
→ Nutty & Seedy Foundation
01 -
1 cup raw almonds, roughly chopped
02 -
1 cup raw pecans, roughly chopped
03 -
1/2 cup raw walnuts, roughly chopped
04 -
1/4 cup raw pumpkin seeds
05 -
1/4 cup raw sunflower seeds
→ Sweet & Sticky Binder
06 -
1 cup Medjool dates, pitted and packed
07 -
1/2 cup natural almond butter (or cashew butter)
08 -
1/4 cup pure maple syrup
09 -
2 tbsp coconut oil, melted
10 -
1 tsp pure vanilla extract
→ Decadent Chocolate Drizzle
11 -
3/4 cup dark chocolate chips (70% cacao or higher)
12 -
1 tsp coconut oil
13 -
1/2 tsp flaky sea salt
# Instructions:
01 -
Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides. Roughly chop 1 cup raw almonds, 1 cup raw pecans, and 1/2 cup raw walnuts. Combine them in a large mixing bowl with 1/4 cup raw pumpkin seeds and 1/4 cup raw sunflower seeds.
02 -
In a food processor, combine 1 cup Medjool dates (pitted and packed), 1/2 cup natural almond butter, 1/4 cup pure maple syrup, 2 tbsp coconut oil (melted), and 1 tsp pure vanilla extract. Process until a thick, sticky paste forms. This is the crucial binder for your Dark Chocolate & Sea Salt Nut Bars.
03 -
Add the sticky date mixture from the food processor to the bowl with the chopped nuts and seeds. Use a sturdy spatula or your hands to thoroughly mix until all the dry ingredients are evenly coated and a cohesive, slightly sticky dough forms. Ensure everything is well combined.
04 -
Transfer the nut mixture into the prepared 8x8 inch pan. Press down very firmly and evenly across the entire surface using the back of a spoon or your hands. This ensures well-formed Dark Chocolate & Sea Salt Nut Bars. Refrigerate for at least 30 minutes to set.
05 -
In a microwave-safe bowl, combine 3/4 cup dark chocolate chips (70% cacao or higher) and 1 tsp coconut oil. Microwave in 30-second intervals, stirring well after each, until the chocolate is completely smooth and fully melted. Be careful not to overheat.
06 -
Remove the chilled nut bar base from the refrigerator. Drizzle the melted dark chocolate evenly over the top of the pressed nut layer. Immediately sprinkle with 1/2 tsp flaky sea salt. Return the pan to the refrigerator for another 15-20 minutes, allowing the chocolate to fully set.
07 -
Once the chocolate is firm, use the parchment paper overhang to lift the entire slab from the pan. Place on a cutting board and cut into 12 equal bars. Your delicious Dark Chocolate & Sea Salt Nut Bars: Healthy Snack & Dessert are ready to enjoy!
# Notes:
01 -
Store leftover bars in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 2 months.
02 -
Feel free to customize the nuts and seeds based on your preference or what you have on hand, maintaining the total quantity. Cashew butter is a great alternative to almond butter.
03 -
For extra firm bars, place a second piece of parchment paper on top of the mixture before pressing down with a flat-bottomed glass or another pan.
04 -
Ensure your Medjool dates are soft and fresh for the best binding consistency. If they seem dry, soak them in warm water for 10 minutes, then drain well before processing.
# Tools You'll Need:
01 -
Food processor
02 -
8x8 inch baking pan
03 -
parchment paper
04 -
microwave-safe bowl
05 -
spatula
06 -
measuring cups
07 -
measuring spoons
# Nutrition Facts (Per Serving):
Calories: 385 kcal
Total Fat: 29 g
Total Carbohydrate: 29 g
Protein: 9 g