Irresistible Dark Chocolate and Sea Salt Nut Bars
These irresistible nut bars feature a delightful combination of dark chocolate and sea salt, offering a perfect blend of sweet and savory in every bite. They are easy to make and perfect for a healthy snack or treat.
Equipment
- 8x8 inch baking pan
- Parchment paper
- Large bowl
- Small saucepan or microwave-safe bowl
- Spatula
- Sharp knife
Ingredients
Main Ingredients
- 2 cups Mixed Nuts almonds, cashews, pecans, walnuts – use your favorites!
- 1/2 cup Rolled Oats gluten-free if preferred
- 1/2 cup Nut Butter almond, cashew, or peanut butter work well
- 1/4 cup Honey or Maple Syrup for natural sweetness and binding
- 2 tablespoons Coconut Oil helps with binding and adds a subtle flavor
- 1 teaspoon Vanilla Extract
- 1/2 cup Dark Chocolate Chips choose a good quality dark chocolate
- 1/2 teaspoon Flaky Sea Salt or to taste, for that perfect sweet-salty contrast
Instructions
Preparation
- Line an 8x8 inch baking pan with parchment paper, allowing an overhang on the sides for easy removal.
- Roughly chop any large nuts then combine them with the rolled oats in a large bowl.
Making the Bars
- In a small saucepan or microwave-safe bowl, gently heat the nut butter, honey or maple syrup, and coconut oil until melted and smooth, then stir in the vanilla extract.
- Pour the warm nut butter mixture over the nuts and oats, stirring until evenly coated.
- Transfer the mixture to the prepared pan and press down firmly and evenly to compact.
- Refrigerate for 30-60 minutes until firm.
Finishing Touches
- Melt the dark chocolate chips using a microwave or double boiler, stirring until smooth.
- Remove the chilled nut bar base from the pan, drizzle with melted chocolate, and immediately sprinkle with flaky sea salt.
- Return to the refrigerator for 15-20 minutes until the chocolate is set, then carefully slice into bars.
Notes
For extra flavor, you can lightly toast the nuts before chopping. Ensure to press the mixture firmly into the pan to prevent the bars from crumbling. Store the finished bars in an airtight container in the refrigerator for up to a week.