Dark Chocolate Sea Salt Nut Bars Recipe
If you love the satisfying crunch of toasted nuts, the rich bitterness of dark chocolate, and the tiny pop of flaky sea salt, you’ve just found your new favourite snack. This Dark Chocolate Sea Salt Nut Bars recipe blends those flavours into bars that are perfect for breakfast-on-the-go, an afternoon pick-me-up, or an elegant (but simple) dessert to serve with coffee. In this post I’ll walk you through everything: ingredient choices, step-by-step method, pro tips for texture and flavour, delicious variations, plating and serving ideas, and practical storage and make-ahead strategies. Expect a little science, a lot of flavour, and a finished bar that’s crunchy, chewy, and utterly satisfying.
Why this recipe works (short explanation)
These bars combine three textural elements that make them irresistible: crunchy toasted nuts, a sticky binder that holds everything together (a warm syrup of honey and brown sugar), and a chocolate layer that seals the top and provides richness. A sprinkle of flaky sea salt at the end brightens the whole bar and makes the chocolate taste deeper. The ratio of nuts to binder is intentionally high so they feel substantial — more like a treat you would buy at a bakery than a flimsy cereal bar.
Ingredients — what to buy and why
Base (nuts & seeds — choose quality)
- 2 cups mixed nuts (I recommend roughly equal parts almonds, cashews, and pecans) — whole or coarsely chopped
- 1/2 cup raw sunflower seeds or pumpkin seeds (optional, for extra texture)
- 1/2 cup old-fashioned rolled oats (adds chew and helps hold bars together)
- 1/3 cup unsweetened shredded coconut (optional — for aroma and chew)
Why: A mix of nuts gives complexity in flavor and texture. Almonds and cashews provide crunch and creaminess, pecans add buttery notes, and seeds and oats add chew and structure.
Binder & sweeteners
- 1/2 cup honey (or maple syrup for a vegan swap)
- 1/4 cup light brown sugar, packed (you can reduce to 3 tablespoons for slightly less sweetness)
- 3 tablespoons unsalted butter (or coconut oil for dairy-free)
Why: Honey helps the bars stick while giving a floral sweetness that pairs beautifully with dark chocolate. Brown sugar adds caramel depth and helps the mixture set.
Flavor enhancers
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon (optional)
- 1/4 teaspoon fine sea salt in the binder (balances sweetness)
Chocolate topping
- 10–12 ounces good-quality dark chocolate (60–72% cocoa—choose what you like)
- 1 tablespoon neutral oil (like grapeseed or light olive) — optional, for glossy finish
Why: Using good dark chocolate is key. It should be something you like to eat on its own. Adding a small amount of oil when melting the chocolate gives it a smoother, shinier finish and makes it easier to spread.
Finishing
- Flaky sea salt (Maldon or similar) — 1/2 to 1 teaspoon to sprinkle on top
Equipment you’ll need
- Large mixing bowl
- Heavy skillet or baking sheet (for toasting nuts)
- Small saucepan
- 8×8-inch (or 9×9 for slightly thinner bars) square baking pan — lined with parchment with an overhang
- Spatula
- Saucepan-safe thermometer (optional) — helpful if you want binder to reach soft-ball stage, but not required
- Microwave-safe bowl or double boiler for melting chocolate
- Sharp knife and cutting board
Preparation timeline (quick overview)
- Toast nuts & seeds: 8–10 minutes
- Make binder and combine: 5–8 minutes
- Press into pan and chill: 20–30 minutes
- Melt chocolate & spread: 5–10 minutes
- Chill until set: 15–30 minutes
Total active time: ~30–40 minutes. Passive chilling: ~30–60 minutes depending on fridge.
Step-by-step method
1. Toast the nuts and seeds
- Preheat your oven to 350°F (175°C) or heat a large dry skillet over medium heat.
- Spread the mixed nuts and seeds in an even layer on a baking sheet or in the skillet.
- Toast for about 8–10 minutes in the oven, stirring once halfway, until fragrant and lightly browned. On the stovetop, stir frequently for 6–8 minutes. Watch carefully — nuts go from toasted to burnt quickly.
- Remove and let cool slightly.
Pro tip: If you like deeper flavor, toss the nuts with 1 teaspoon of maple syrup or a light spray of oil before toasting — it enhances caramelization.
2. Prepare the binder
- In a small saucepan over medium heat, combine the honey, brown sugar, and butter. Stir until butter melts and sugar dissolves.
- Bring to a gentle simmer for 1–2 minutes, stirring, then remove from heat. If you’re using a thermometer, a temperature around 225–235°F (soft-ball stage) is fine — but again, this is optional.
- Stir in the vanilla extract, cinnamon (if using), and 1/4 teaspoon sea salt.
3. Combine and press
- In a large bowl, combine the toasted nuts, oats, and shredded coconut. Pour the warm binder over the mixture and use a spatula (or clean hands) to mix until everything is evenly coated.
- Line an 8×8-inch pan with parchment, leaving a 1–2 inch overhang. Transfer the nut mixture into the pan.
- Press down firmly and evenly — the denser you press, the neater your bars will be. Use the bottom of a measuring cup or a piece of parchment to press firmly without sticking.
- Chill in the refrigerator for 20–30 minutes to help the binder set.
Pro tip: If you prefer chewier bars, press a bit less firmly; for crunchier, press very tight and refrigerate longer.
4. Melt the chocolate
- Chop the dark chocolate into small, even pieces. Use a microwave-safe bowl and heat in 20–30 second increments, stirring between each, until almost melted. Stir until smooth. Or melt gently over a double boiler.
- Stir in 1 tablespoon neutral oil if you want a glossy finish and smoother texture.
5. Spread chocolate & finish
- Remove the pan from the fridge and pour the melted chocolate over the chilled nut slab. Use an offset spatula or the back of a spoon to spread an even layer.
- Immediately sprinkle flaky sea salt across the chocolate while it’s still warm — this allows the salt to stick.
- Return to the fridge and chill until the chocolate is firm, about 15–30 minutes.
6. Slice and serve
- Lift the slab from the pan using the parchment overhang. Transfer to a cutting board.
- For clean cuts, warm a sharp chef’s knife under hot water, dry it, then slice. Wipe the blade between cuts.
- Cut into 12 bars for generous portions or 16 bars for snack-sized pieces.
Expert tips for perfect texture and flavor
- Toast for flavor: Don’t skip toasting. It dramatically improves depth and aroma.
- Uniform chop: For even bites, chop large nuts into similar-sized pieces. Whole nuts create uneven slices.
- Binder temperature: Heat the binder until sugar dissolves and it’s slightly thickened. Overcooking reduces stickiness, under cooking makes bars crumbly.
- Pressure matters: Firm pressing prevents bars from falling apart. If you press lightly and they crumble, try microwaving the whole slab for 10–15 seconds and pressing again while warm.
- Chocolate thickness: For a more decadent bar, use more chocolate (12 oz); for lighter, 8–10 oz is enough to coat the top.
- Salt choice: Use flaky sea salt (Maldon, fleur de sel) instead of regular table salt — it gives delicate salt bursts that elevate chocolate.
- Room temperature cutting: If the chocolate cracks too much when cutting from fridge, let the slab sit 5–10 minutes at room temperature for cleaner cuts.
Variations — make it your own
1. Vegan Dark Chocolate Sea Salt Nut Bars
- Swap butter for coconut oil and honey for maple syrup. Use dark chocolate that’s certified vegan (no milk solids). Reduce binder cooking time slightly — maple is thinner than honey.
2. No-Bake Version
- Replace brown sugar with extra honey (3/4 cup) and mix with nut butter (1/4 cup) as an additional binder — gently warm to combine but avoid a full boil. Press and chill, then top with melted chocolate. This keeps the oven out but gives a softer, chewier texture.
3. Coconut + Macadamia
- Use macadamias and shredded coconut for a tropical twist. Add 1/4 teaspoon lime zest to the binder for brightness.
4. Spiced Dark Chocolate Sea Salt Nut Bars
- Add 1/2 teaspoon ground ginger, 1/8 teaspoon cardamom, and a pinch of cayenne for warm spice layers that complement dark chocolate.
5. Fruit & Nut
- Fold in 1/3 cup chopped dried cherries or cranberries for sweet-tart notes. Toss them with a tablespoon of flour or oats first so they don’t sink to the bottom during pressing.
6. Protein-Packed
- Add a scoop (about 30 g) of neutral-flavoured protein powder to the dry mix. Increase the binder by 1–2 tablespoons to maintain cohesion.
Serving suggestions
- Breakfast on the go: Pair one bar with a Greek yogurt or a banana for a balanced, portable breakfast.
- Afternoon snack: Serve with black coffee or an espresso for a café-style treat.
- Dessert platter: Slice bars into smaller squares and arrange with fresh fruit, whipped cream, or a scoop of vanilla ice cream. The combination of crunchy nut, dark chocolate, and flaky salt is classically satisfying with a little cream.
- Gift idea: Wrap individual bars in parchment and tie with twine. They make excellent homemade gifts.
Storage, make-ahead, and freezing
- Room temperature: Store in an airtight container for up to 3 days at cool room temperature (if your kitchen is warm, skip room temp).
- Refrigerator: Store covered in the fridge for up to 2 weeks. Layer parchment between bars to prevent sticking.
- Freezer: Wrap bars individually in plastic wrap and then foil or place in a freezer-safe container. Freeze up to 3 months. Thaw in the refrigerator overnight or at room temperature for 20–30 minutes before eating. For best texture, let fully thaw in the fridge to avoid condensation on the chocolate.
Troubleshooting common problems
- Bars fall apart: Either the binder wasn’t hot enough or you didn’t press firmly enough. Reheat the slab gently (microwave for 10–20 seconds), press firmly, and refrigerate to re-set.
- Bars are too hard: You may have used too much binder or cooked it too long. Next time reduce cooking time or binder ratio. Let the bars sit at room temperature for a few minutes before eating.
- Chocolate bloom (white streaks): This is harmless — chocolate tempering issues or condensation can cause it. Use higher-quality chocolate and avoid rapid temperature changes.
- Overly sweet: Use less brown sugar or choose a darker chocolate (70–85% cocoa) to add bitterness and balance.
Nutritional notes (approximate and qualitative)
These bars are energy-dense and nutrient-rich because they’re made primarily of nuts and dark chocolate. They provide healthy fats, fiber, and some protein, but they’re also calorie-dense due to sugars and fats. One bar (1/12th of the recipe) is a filling snack; enjoy it mindfully as part of a balanced meal plan. If you need exact calorie or macro nutrient numbers, use your preferred nutrition calculator with the exact brands and quantities you use.
Flavour pairings and drink suggestions
- Coffee: Dark roast or espresso pairs beautifully with the bitter notes.
- Tea: A robust black tea (Assam, English breakfast) or a smoky Lapsang Souchong complements the dark chocolate.
- Wine: A fortified wine (Port) or a full-bodied red (Zinfandel) matches the intensity.
- Non-alcoholic: A rich hot chocolate or steamed oat milk works well for a cozy treat.
Final thoughts — why you’ll love this recipe
The Dark Chocolate Sea Salt Nut Bars recipe is a perfect blend of simple technique and high-impact flavour. It’s forgiving for bakers of all levels — change the nuts, swap sweeteners, or make it vegan and you’ll still get that wonderful contrast of crunchy, sweet, and salty. Because the base is mostly nuts, these bars feel substantial and satiating — not just an empty snack. Whether you make them for yourself, to pack into lunchboxes, or to gift to friends, they deliver texture, flavour, and satisfaction.
Dark Chocolate Sea Salt Nut Bars Recipe
Ingredients
- 2 cups mixed nuts almonds, cashews, pecans, roughly chopped
- 1/2 cup raw sunflower seeds or pumpkin seeds
- 1/2 cup old-fashioned rolled oats
- 1/3 cup unsweetened shredded coconut optional
- 1/2 cup honey or maple syrup for vegan option
- 1/4 cup light brown sugar packed
- 3 tablespoons unsalted butter or coconut oil for dairy-free
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- 10 –12 oz dark chocolate 60–72% cocoa, chopped
- 1 tablespoon neutral oil optional, for smoother chocolate
- Flaky sea salt for topping
Instructions
- Preheat oven to 350°F (175°C). Spread nuts and seeds on a baking sheet and toast for 8–10 minutes until lightly golden and fragrant. Let cool slightly.
- In a large bowl, combine toasted nuts, oats, and shredded coconut. Set aside.
- In a small saucepan over medium heat, add honey, brown sugar, and butter. Stir until melted and smooth. Simmer gently for 1–2 minutes, then remove from heat.
- Stir vanilla extract and fine sea salt into the warm mixture.
- Pour the binder over the nut mixture and stir until evenly coated.
- Line an 8×8-inch pan with parchment paper. Transfer mixture to the pan and press firmly into an even layer.
- Refrigerate for 20–30 minutes to set.
- Melt dark chocolate using a microwave (in 20-second intervals) or double boiler. Stir in oil if using.
- Spread melted chocolate evenly over the chilled nut base.
- Sprinkle flaky sea salt on top while chocolate is still warm.
- Refrigerate for another 15–30 minutes until chocolate is fully set.
- Lift out, slice into bars, and serve.
Notes
- Press the nut mixture firmly to prevent crumbly bars.
- Store bars in an airtight container in the refrigerator for up to 2 weeks.
- Freeze individually wrapped bars for up to 3 months.
- For variations, add dried fruit, swap nuts, or use extra-dark chocolate for a less sweet bar.
- Vegan option: use maple syrup and coconut oil, and ensure chocolate is dairy-free.