why make this recipe
Dark Chocolate and Sea Salt Nut Bars are a delicious and healthy snack option. They combine the rich taste of dark chocolate with the crunchiness of various nuts. Perfect for satisfying your sweet tooth without feeling guilty, these bars offer a good mix of protein, fiber, and healthy fats. They are easy to make and can be stored for snacks throughout the week. Plus, who doesn’t love the combination of chocolate and a pinch of sea salt?
how to make Dark Chocolate and Sea Salt Nut Bars
Ingredients:
- 2 1/2 cups unsalted nuts of choice (we use 3/4 cup cashews, 3/4 cup peanuts, and 1 cup almonds)
- 1/2 cup puffed rice
- 1/4 cup brown rice syrup
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon sea salt
- 1 cup dark chocolate chips
- 2 teaspoons coconut oil
- Optional: flaky salt for topping
Directions:
- Preheat your oven to 325°F (160°C).
- Spread the nuts in a single layer on a rimmed sheet pan. Bake for 5-8 minutes, until they are fragrant and lightly browned.
- Line an 8×8-inch pan with parchment paper and set aside.
- In a large bowl, combine the baked nuts and puffed rice and toss to mix them well.
- In a microwave-safe bowl, add the brown rice syrup and microwave for 30 seconds. This makes it easier to pour. Whisk in the vanilla extract and sea salt until everything is well combined. Pour this mixture over the nuts and puffed rice, stirring until they are evenly coated.
- Transfer the nut mixture into the prepared pan and press it down into an even layer.
- Bake for 18-20 minutes. Once done, remove from the oven and let cool for about 30 minutes. Then, transfer to a cutting board and cut it in half lengthwise. From each half, slice into 5-6 thin bars. Let them cool completely.
- To make the chocolate coating, add the chocolate chips and coconut oil to a microwave-safe bowl. Microwave in 30-second intervals, stirring well after each time until fully melted.
- Dip the bottom of each bar into the melted chocolate. Place them on a baking sheet lined with parchment paper.
- Drizzle the tops of each bar with melted chocolate and sprinkle with flaky salt if desired.
- Refrigerate until the chocolate sets, then enjoy!
how to serve Dark Chocolate and Sea Salt Nut Bars
You can serve these nut bars as a quick snack or a healthy dessert. They are great for picnics, lunch boxes, or when you need an energy boost in the afternoon. They pair well with a cup of tea or coffee.
how to store Dark Chocolate and Sea Salt Nut Bars
Store the nut bars in an airtight container at room temperature for up to a week. If you want them to last longer, you can refrigerate them for up to two weeks.
tips to make Dark Chocolate and Sea Salt Nut Bars
- Make sure to roast the nuts lightly for extra flavor.
- Feel free to mix and match different nuts based on your preference.
- If you like less sweetness, reduce the amount of brown rice syrup used.
variation
You can add dried fruits like cranberries or apricots for a different flavor. You could also try using milk chocolate instead of dark chocolate for a sweeter bar.
FAQs
Can I use roasted nuts?
Yes, you can use roasted nuts, but the roasting time may be shorter.
What if I don’t have brown rice syrup?
You can substitute it with honey or maple syrup, keeping in mind that it may alter the flavor slightly.
Can I freeze these nut bars?
Absolutely! You can freeze them for up to three months. Just thaw before eating.
Dark Chocolate and Sea Salt Nut Bars
These Dark Chocolate and Sea Salt Nut Bars are a delicious and healthy snack option with the rich taste of dark chocolate and various crunchy nuts.
- Total Time: 38 minutes
- Yield: 12 bars 1x
Ingredients
- 2 1/2 cups unsalted nuts of choice (3/4 cup cashews, 3/4 cup peanuts, 1 cup almonds)
- 1/2 cup puffed rice
- 1/4 cup brown rice syrup
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon sea salt
- 1 cup dark chocolate chips
- 2 teaspoons coconut oil
- Optional: flaky salt for topping
Instructions
- Preheat your oven to 325°F (160°C).
- Spread the nuts in a single layer on a rimmed sheet pan. Bake for 5-8 minutes, until they are fragrant and lightly browned.
- Line an 8×8-inch pan with parchment paper and set aside.
- In a large bowl, combine the baked nuts and puffed rice and toss to mix them well.
- Microwave the brown rice syrup in a microwave-safe bowl for 30 seconds. Whisk in the vanilla extract and sea salt until combined. Pour this mixture over the nuts and puffed rice, stirring until evenly coated.
- Transfer the nut mixture into the prepared pan and press it down into an even layer.
- Bake for 18-20 minutes. Once done, let cool for about 30 minutes. Cut the cooled mixture in half lengthwise and slice into 5-6 thin bars.
- Make the chocolate coating by microwaving the chocolate chips and coconut oil in 30-second intervals until melted.
- Dip the bottom of each bar into the melted chocolate and place on a baking sheet lined with parchment paper.
- Drizzle the tops of each bar with melted chocolate and sprinkle with flaky salt if desired.
- Refrigerate until the chocolate sets, then enjoy!
Notes
Store the nut bars in an airtight container at room temperature for up to a week, or refrigerate for up to two weeks.
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bar
- Calories: 200
- Sugar: 8g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
Keywords: nut bars, dark chocolate, healthy snacks, gluten-free snacks