Dark Chocolate Sea Salt Nut Bars Recipe
These Dark Chocolate Sea Salt Nut Bars are crunchy, chewy, and rich with deep chocolate flavour, packed with toasted nuts and finished with flaky sea salt—an easy homemade snack or dessert that’s perfect for meal prep and gifting.
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 8x8-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.