Dark Chocolate and Sea Salt Nut Bars Recipe

Prep Time: 15 minutes
Chill Time: 60 minutes
Total Time: 1 hour 15 minutes
Servings: 10 bars
Difficulty: Easy
Rating: ⭐⭐⭐⭐⭐ 4.9/5 (14 reviews)

Description

Forget expensive store-bought snack bars—these homemade Dark Chocolate and Sea Salt Nut Bars are about to become your new obsession! With just 7 wholesome ingredients, these gluten-free and vegan bars deliver the perfect combination of crunchy nuts, rich dark chocolate, and a sophisticated touch of sea salt. They’re naturally sweetened with brown rice syrup and packed with protein and healthy fats to keep you energized throughout the day. Whether you need a post-workout snack, a hiking companion, or just something to satisfy your 3 PM chocolate craving, these bars have you covered. They taste just like premium KIND bars but cost a fraction of the price—and you control exactly what goes into them!

Ingredients

For the Nut Base:

  • 2 cups (280g) mixed raw nuts (almonds, cashews, pecans, walnuts)
  • 1/2 cup (25g) puffed rice cereal
  • 1/4 cup (60ml) brown rice syrup
  • 2 tsp coconut oil, melted
  • 1½ tsp vanilla extract
  • 1/4 tsp sea salt (for the mixture)

For the Chocolate Topping:

  • 1 cup (175g) dark chocolate chips (60-70% cocoa)
  • 1 tsp coconut oil
  • 1/2 tsp flaky sea salt (for topping)

Optional Add-Ins:

  • 2 tbsp chia seeds
  • 2 tbsp dried cranberries or cherries
  • 1 tbsp cacao nibs
  • 1/4 tsp cinnamon

Instructions

Step 1: Prepare the Pan

  1. Line an 8×8 inch square baking pan with parchment paper, leaving overhang on two sides for easy removal.
  2. Lightly grease the parchment with coconut oil or cooking spray. Set aside.

Step 2: Toast the Nuts

  1. Preheat your oven to 350°F (175°C).
  2. Spread the mixed nuts on a baking sheet in a single layer.
  3. Toast for 8-10 minutes, stirring halfway through, until fragrant and lightly golden.
  4. Remove from oven and let cool for 5 minutes.
  5. Roughly chop the nuts into bite-sized pieces (some larger chunks, some smaller for texture).

Step 3: Make the Nut Mixture

  1. In a large mixing bowl, combine the chopped toasted nuts and puffed rice.
  2. In a small saucepan over low heat, warm the brown rice syrup, melted coconut oil, vanilla extract, and 1/4 tsp sea salt.
  3. Stir constantly for 2-3 minutes until the mixture is smooth and runny (don’t let it boil).
  4. Pour the warm syrup mixture over the nuts and puffed rice.
  5. Using a wooden spoon or spatula, mix vigorously until everything is evenly coated and sticky.

Step 4: Press into Pan

  1. Transfer the nut mixture to the prepared pan.
  2. Using a piece of parchment paper or the back of a measuring cup, press the mixture firmly and evenly into the pan.
  3. Really pack it down—the more compact, the better the bars will hold together.
  4. Make sure the surface is as flat and even as possible.

Step 5: Prepare the Chocolate Layer

  1. Place dark chocolate chips and 1 tsp coconut oil in a microwave-safe bowl.
  2. Microwave in 20-second intervals, stirring between each, until completely melted and smooth (about 60-90 seconds total).
  3. Alternatively, melt using a double boiler over simmering water.

Step 6: Add Chocolate Topping

  1. Pour the melted chocolate over the pressed nut mixture.
  2. Using an offset spatula or the back of a spoon, spread the chocolate evenly to cover the entire surface.
  3. Tap the pan gently on the counter to remove any air bubbles and smooth the top.
  4. Immediately sprinkle the flaky sea salt evenly over the chocolate while it’s still wet.

Step 7: Chill and Set

  1. Place the pan in the refrigerator and chill for at least 60 minutes, or until the chocolate is completely set and firm.
  2. For faster setting, you can place in the freezer for 30 minutes.

Step 8: Cut into Bars

  1. Once fully set, lift the entire block out of the pan using the parchment paper overhang.
  2. Place on a cutting board.
  3. Using a sharp knife (wipe it clean between cuts), slice into 10 equal bars.
  4. For clean cuts, run the knife under hot water and wipe dry before each cut.

Step 9: Store

Wrap individual bars in parchment paper or store in an airtight container with parchment between layers. Keep refrigerated for best texture.

Notes

Nut Options: Use any combination you like! Almonds and cashews provide a mild, sweet base; pecans and walnuts add richness; macadamia nuts create a buttery luxury bar.

Brown Rice Syrup Substitute: Can use honey (not vegan), maple syrup, or agave nectar. Note that maple syrup and agave are thinner, so bars may be slightly less sturdy.

Chocolate Choice: Use good-quality dark chocolate (60-70% cocoa) for the best flavor. Avoid chocolate chips with stabilizers if possible—bar chocolate melts more smoothly.

Make-Ahead: These bars keep well for up to 2 weeks in the refrigerator, making them perfect for meal prep.

Freezing: Wrap individually and freeze for up to 3 months. They thaw quickly at room temperature (10-15 minutes) or eat straight from the freezer for a firmer, crunchier texture.

Binding Issues: If bars are crumbly, you may need more brown rice syrup (add 1-2 tbsp more) or to press them more firmly into the pan.

Flavor Variations:

  • Peanut Butter Lover: Add 2 tbsp natural peanut butter to the syrup mixture
  • Tropical: Use cashews and macadamia nuts, add dried pineapple and coconut flakes
  • Cherry Almond: Use mostly almonds, add dried cherries and almond extract
  • Espresso Boost: Add 1 tsp instant espresso powder to the chocolate

Storage: Store in an airtight container in the refrigerator for up to 2 weeks. They can sit at room temperature for 2-3 hours without melting.

Nutrition Information (Per Bar)

  • Calories: 245
  • Carbohydrates: 22g
  • Protein: 6g
  • Fat: 17g
  • Saturated Fat: 6g
  • Fiber: 3g
  • Sugar: 12g
  • Sodium: 140mg

Tips for Success

🔥 Toast Those Nuts: Toasting amplifies the nutty flavor exponentially. Don’t skip this step—it’s what separates good bars from great bars!

🥄 Press Firmly: The key to bars that don’t fall apart is really pressing the mixture down hard. Use all your strength!

🍫 Quality Chocolate: Since chocolate is a star ingredient here, use the best you can afford. It makes a noticeable difference.

❄️ Chill Completely: Don’t rush the chilling process. Fully set chocolate ensures clean cuts and bars that hold together perfectly.

🔪 Knife Trick: For professional-looking bars, heat your knife under hot water, wipe dry, then cut. Repeat for each cut.

📦 Storage Smart: These bars are best kept cold. If you need a portable snack, they’ll be fine at room temperature for a few hours, but they’re most delicious chilled.

Reviews

⭐⭐⭐⭐⭐ “Better than any store-bought bar I’ve ever had! The sea salt on top is perfection.” – Emily T.

⭐⭐⭐⭐⭐ “Made a double batch for my kids’ lunchboxes. They disappear so fast!” – Marcus D.

⭐⭐⭐⭐⭐ “Finally, a homemade bar that actually holds together! These are my new go-to hiking snack.” – Jessica R.

⭐⭐⭐⭐⭐ “Love that they’re only 7 ingredients. So much better than the preservative-filled bars at the store.” – Brian K.

⭐⭐⭐⭐⭐ “The chocolate-to-nut ratio is perfect. Not too sweet, super satisfying!” – Alicia M.

FAQ

Q: Can I make these nut-free?
A: For a nut-free version, substitute seeds (sunflower seeds, pumpkin seeds) for the nuts. The texture will be slightly different but still delicious.

Q: Why are my bars falling apart?
A: This usually means not enough binding syrup or not pressing firmly enough. Try adding 1-2 more tablespoons of brown rice syrup and really compact the mixture.

Q: Can I use milk chocolate instead of dark chocolate?
A: Yes, but the bars will be sweeter and no longer vegan. Dark chocolate provides a more sophisticated, less sweet flavor that balances the nuts perfectly.

Q: How long do these need to chill?
A: At least 60 minutes in the fridge or 30 minutes in the freezer. The chocolate needs to be completely solid for clean cutting.

Q: Can I add protein powder?
A: Yes! Add 2-3 tablespoons of your favorite protein powder to the nut mixture. You may need an extra tablespoon of brown rice syrup for binding.

Q: Are these really as good as KIND bars?
A: According to our reviews and testers, they’re even better! Plus, you control the ingredients and they cost about 1/3 the price.

Q: Can I make these without puffed rice?
A: Yes, just use an extra 1/2 cup of chopped nuts instead. The bars will be denser and more calorie-dense, but equally delicious.

Did you make this recipe? We’d love to hear about your experience! Leave a review below and let us know what nut combination you used or any creative variations you tried. Your feedback helps our community discover new snack ideas. Happy snacking! 🥜🍫✨

More Healthy Snack Recipes You’ll Love:

  • No-Bake Energy Balls
  • Homemade Granola Bars
  • Peanut Butter Protein Bars
  • Trail Mix Cookies
  • Chocolate Coconut Energy Bites

Serving Suggestions:

🏃 Pre-Workout: Eat 30-60 minutes before exercise for sustained energy

💪 Post-Workout: Pair with a protein shake for optimal recovery

🎒 On-The-Go: Wrap individually for gym bags, purses, or desk drawers

☕ Snack Time: Pair with coffee or tea for an afternoon pick-me-up

🎁 Gift Ideas: Package in a decorative tin or box for a thoughtful homemade gift

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