Dark Chocolate and Sea Salt Nut Bars

Introduction

Looking for a snack that satisfies your sweet tooth and your craving for crunch? These Dark Chocolate and Sea Salt Nut Bars strike the perfect balance between indulgent and wholesome. With a rich dark chocolate base, roasted nuts, and a sprinkle of flaky sea salt, they’re sweet, salty, and satisfyingly chewy. Packed with protein and healthy fats, these bars make the perfect grab-and-go snack or guilt-free dessert — no oven required!

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Ingredients List

For the Nut Base

• 2 cups (250 g) mixed nuts (almonds, cashews, pistachios, or pecans)
• ½ cup (120 ml) honey or pure maple syrup
• ¼ cup (60 g) brown sugar (optional for extra caramelization)
• 2 Tbsp unsalted butter or coconut oil
• 1 tsp vanilla extract
• ¼ tsp salt

For the Dark Chocolate Layer

• 8 oz (225 g) dark chocolate (70% or higher), chopped
• 1 Tbsp coconut oil – for a glossy finish
• Flaky sea salt, for topping

Substitutions:

• Use peanut butter instead of butter for a nutty flavor boost.
• Replace honey with agave syrup for a vegan version.
• Add dried cranberries or chia seeds for texture and antioxidants.

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Timing

• Preparation: 10 minutes
• Cooking: 10 minutes
• Cooling/Setting: 1 hour
• Total Time: ~1 hour 20 minutes — faster than most granola bars and far more indulgent.

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Step-by-Step Instructions

Step 1: Toast the Nuts

Preheat oven to 350°F (175°C). Spread mixed nuts on a baking sheet and toast for 6–8 minutes, until fragrant and lightly golden. Cool slightly, then roughly chop.

Step 2: Make the Nut Mixture

In a medium saucepan over medium heat, combine honey, brown sugar, and butter. Stir until sugar dissolves and mixture begins to bubble (about 3 minutes). Remove from heat and stir in vanilla and salt.
Add toasted nuts and mix until well-coated.

Step 3: Press and Chill

Line an 8×8-inch (20×20 cm) pan with parchment paper. Pour the nut mixture into the pan and press firmly into an even layer using a spatula. Chill in the refrigerator for 30 minutes.

Step 4: Melt the Chocolate

In a heatproof bowl, melt dark chocolate and coconut oil together using the microwave (30-second intervals) or a double boiler. Stir until smooth and glossy.

Step 5: Assemble the Bars

Pour melted chocolate over the chilled nut base and spread evenly. Sprinkle flaky sea salt over the top. Return to the fridge for 30–45 minutes, or until set.

Step 6: Slice and Serve

Lift the slab out using parchment and cut into 12 bars. Keep them chilled for clean cuts and a crisp texture.

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Nutritional Information (per bar, based on 12 bars)

Nutrient	Amount
Calories	280 kcal
Protein	6 g
Carbohydrates	18 g
Fat	20 g
Fiber	3 g
Sugar	10 g

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Healthier Alternatives for the Recipe

• Use 85% dark chocolate for lower sugar and more antioxidants.
• Replace butter with almond butter for extra protein.
• Add chia or flax seeds for fiber and omega-3s.
• Skip the added sugar entirely and rely on honey or maple syrup’s natural sweetness.

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Serving Suggestions

• Serve chilled for a crisp bite or at room temp for a soft, chewy texture.
• Pair with black coffee or a cappuccino for a café-style snack.
• Gift in cellophane bags tied with twine for homemade edible presents.
• Crumble over yogurt or ice cream for a decadent topping.

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Common Mistakes to Avoid

1. Overheating the sugar-honey mix — can harden too much and make bars brittle.
2. Skipping parchment paper — makes it difficult to remove from the pan.
3. Adding chocolate while the base is warm — causes melting and uneven layering.
4. Under-chilling — prevents clean slicing and solid texture.
5. Using table salt instead of flaky sea salt — changes both taste and texture.

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Storing Tips for the Recipe

• Refrigerator: Store in airtight container for up to 2 weeks.
• Freezer: Freeze up to 2 months; thaw 10 minutes before serving.
• Room Temperature: Keeps 3–4 days if the climate is cool and dry.

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Conclusion

These Dark Chocolate and Sea Salt Nut Bars are everything you want in a snack — crunchy, chewy, salty, and sweet. Made with wholesome ingredients but tasting like dessert, they’re a perfect balance of indulgence and nutrition. Try them once, and they’ll become your go-to energy bars for busy days or midnight cravings!

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FAQs

Q1: Can I use milk chocolate instead of dark?
Yes, but the bars will be sweeter and less balanced. Dark chocolate’s bitterness complements the nuts and salt better.

Q2: What nuts work best?
Almonds, cashews, and pecans give a great mix of crunch and flavor, but you can use any combination you love.

Q3: Can I make these vegan?
Absolutely! Use maple syrup instead of honey and vegan dark chocolate.

Q4: How can I make it nut-free?
Use roasted sunflower and pumpkin seeds instead of nuts for a delicious “seed bar” alternative.

Q5: Can I add protein powder?
Yes! Stir 1 scoop of vanilla or chocolate protein powder into the nut mixture before pressing it into the pan.