Dark Chocolate and Sea Salt Nut Bars
Delicious and healthy nut bars packed with protein and healthy fats, featuring dark chocolate and a hint of sea salt. Perfect for snacks or meal prep.
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!
Notes
Letting the bars cool properly ensures they hold together when cut. Store in an airtight container at room temperature for up to a week, or refrigerate for longer shelf life.