Why make this recipe
Dark Chocolate and Sea Salt Nut Bars are a delicious and healthy snack that you can enjoy anytime. They’re packed with nuts, giving you a good dose of protein and healthy fats. The hint of sweetness from the dark chocolate and the touch of sea salt make these bars irresistible. Plus, they are easy to make and great for meal prep or a grab-and-go snack.
How to make Dark Chocolate and Sea Salt Nut Bars
Ingredients:
- 2 1/2 cups unsalted nuts of choice (we use 3/4 cup cashews, 3/4 cup peanuts, and 1 cup almonds)
- 1/2 cup puffed rice
- 1/4 cup brown rice syrup
- 1 1/2 teaspoon vanilla extract
- 1/2 teaspoon sea salt
- 1 cup dark chocolate chips
- 2 teaspoons coconut oil
- Optional: flaky salt for topping
Directions:
- Preheat your oven to 325˚F (160˚C).
- Spread the nuts in a single layer on a rimmed sheet pan. Bake for 5-8 minutes, until they are fragrant and lightly browned.
- Line an 8×8-inch pan with parchment paper and set it aside.
- In a large mixing bowl, combine the baked nuts and puffed rice. Toss them together to mix.
- In a microwave-safe bowl, heat the brown rice syrup for 30 seconds to loosen it up. Whisk in the vanilla extract and sea salt until well mixed. Pour this mixture over the nuts and rice, and stir until everything is evenly coated.
- Transfer the nut mixture to the prepared pan and press down until it is even.
- Bake in the oven for 18-20 minutes, then remove and let it cool for about 30 minutes. Next, transfer to a cutting board and cut in half lengthwise, then cut each half into 5-6 thin bars. Let them cool completely.
- In another microwave-safe bowl, combine the chocolate chips and coconut oil. Heat in 30-second intervals, stirring well until it is completely melted.
- Dip the bottom of each bar into the melted chocolate, and place them on a baking sheet lined with parchment paper. Drizzle some melted chocolate over the top and sprinkle with flaky salt, if desired.
- Refrigerate until the chocolate sets, then enjoy your homemade nut bars!
How to serve Dark Chocolate and Sea Salt Nut Bars
You can serve these nut bars as a snack or even as a quick breakfast on the go. They pair well with a cup of coffee or tea. Feel free to pack them in lunchboxes or enjoy them during your favorite outdoor activities.
How to store Dark Chocolate and Sea Salt Nut Bars
Store the nut bars in an airtight container at room temperature for up to a week. You can also keep them in the refrigerator for a longer shelf life. Just make sure they are well-wrapped to prevent them from absorbing any odors from the fridge.
Tips to make Dark Chocolate and Sea Salt Nut Bars
- Feel free to mix and match the nuts based on your preferences. You can add walnuts, pecans, or even seeds.
- If you like your bars sweeter, feel free to adjust the amount of brown rice syrup.
- Don’t rush the cooling process. Letting them cool properly ensures they hold together when cut.
Variation
You can add dried fruits like cranberries or apricots to the nut mixture for a burst of sweetness and flavor. You can also use different types of chocolate, like milk chocolate or white chocolate, if you prefer.
FAQs
Can I use other types of sweeteners instead of brown rice syrup?
Yes, you can use honey or maple syrup as substitutes, but keep in mind that the flavor may change slightly.
Are these nut bars gluten-free?
Yes, as long as you ensure your ingredients are certified gluten-free, these bars are safe for a gluten-free diet.
Can I freeze these bars?
Absolutely! You can freeze the bars in an airtight container for up to three months. Just thaw them at room temperature before eating.
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Dark Chocolate and Sea Salt Nut Bars
Ingredients
Nut Mixture
- 2.5 cups unsalted nuts of choice (3/4 cup cashews, 3/4 cup peanuts, and 1 cup almonds) Mix and match nuts based on preference.
- 1/2 cup puffed rice
Binding Ingredients
- 1/4 cup brown rice syrup Can substitute with honey or maple syrup.
- 1.5 teaspoons vanilla extract
- 1/2 teaspoon sea salt
Chocolate Topping
- 1 cup dark chocolate chips Use different chocolate types if preferred.
- 2 teaspoons coconut oil
- to taste flaky salt for topping Optional.
Instructions
Preparation
- Preheat your oven to 325˚F (160˚C).
- Spread the nuts in a single layer on a rimmed sheet pan. Bake for 5-8 minutes, until they are fragrant and lightly browned.
- Line an 8x8-inch pan with parchment paper and set it aside.
- In a large mixing bowl, combine the baked nuts and puffed rice. Toss them together to mix.
Mixing
- In a microwave-safe bowl, heat the brown rice syrup for 30 seconds to loosen it up. Whisk in the vanilla extract and sea salt until well mixed.
- Pour this mixture over the nuts and rice, and stir until everything is evenly coated.
- Transfer the nut mixture to the prepared pan and press down until it is even.
Baking
- Bake in the oven for 18-20 minutes, then remove and let it cool for about 30 minutes.
Cutting and Topping
- Transfer to a cutting board and cut in half lengthwise, then cut each half into 5-6 thin bars. Let them cool completely.
- In another microwave-safe bowl, combine the chocolate chips and coconut oil. Heat in 30-second intervals, stirring well until it is completely melted.
- Dip the bottom of each bar into the melted chocolate, and place them on a baking sheet lined with parchment paper.
- Drizzle some melted chocolate over the top and sprinkle with flaky salt, if desired.
- Refrigerate until the chocolate sets, then enjoy your homemade nut bars!
