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Dark Chocolate Sea Salt Nut Bars

Dark chocolate sea salt nut bars with a dense oat and nut base.

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These no-bake bars are the perfect cross between a decadent treat and a wholesome snack. A chewy, nutty base is topped with rich dark chocolate and a sprinkle of flaky sea salt for an irresistible homemade energy bar.

Ingredients

Scale
  • 2 cups raw mixed nuts (such as 1 cup almonds and 1 cup pecans)
  • 1 cup old-fashioned rolled oats (certified gluten-free if needed)
  • 1/3 cup creamy almond butter or peanut butter
  • 1/3 cup pure honey or maple syrup
  • 2 tablespoons coconut oil, melted
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon fine sea salt
  • 1 1/2 cups dark chocolate chips or chopped dark chocolate bar
  • 1 tablespoon coconut oil
  • Flaky sea salt, for finishing

Instructions

  1. Line an 8×8 inch baking pan with parchment paper, leaving overhang on two sides to form a sling.
  2. In a food processor, pulse the mixed nuts and oats until they form a coarse, crumbly meal. Transfer to a large mixing bowl.
  3. In a small saucepan over low heat, gently warm the almond butter, honey, 2 tbsp coconut oil, vanilla, and fine sea salt. Stir until melted and smooth.
  4. Pour the warm liquid over the nut and oat mixture. Stir vigorously until everything is evenly coated and the mixture holds together when pinched.
  5. Press the mixture firmly and evenly into the prepared pan. Freeze for 15 minutes to set.
  6. Combine the dark chocolate chips and 1 tbsp coconut oil in a microwave-safe bowl. Microwave in 30-second bursts, stirring well after each, until completely smooth and glossy.
  7. Pour the melted chocolate over the chilled base. Tilt the pan to spread it evenly. Immediately sprinkle with flaky sea salt.
  8. Chill in the refrigerator or freezer for at least 2 hours, or until the chocolate is completely firm.
  9. Use the parchment paper to lift the block from the pan. Place on a cutting board and slice into 12 bars with a sharp knife.

Notes

For clean slices, warm the knife under hot water and wipe dry between cuts. Store bars in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 3 months. For a vegan version, use maple syrup and dairy-free chocolate.

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