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Dark Chocolate Sea Salt Nut Bars

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Dark Chocolate Sea Salt Nut Bars — crunchy mixed‑nut bars bound with a natural sweetener, topped with rich dark chocolate and a sprinkle of flaky sea salt. They’re a satisfying balance of sweet, salty, and crunchy, and make a great snack or treat any time of day.

Ingredients

  • 2½ cups mixed nuts of your choice (e.g. almonds, cashews, peanuts, pistachios — raw or roasted)
  • ¼ cup nut butter or seed butter (e.g. peanut butter or almond butter)
  • 3–4 tbsp honey or maple syrup (as binder)
  • Optional mix‑ins: a handful of chopped nuts for extra crunch, seeds (chia, flax, sunflower), shredded coconut, or dried fruit
  • 100–150 g dark chocolate (70 % cocoa or more), chopped or in chips
  • 1–2 tsp neutral oil (coconut oil or similar) — to help melt the chocolate smoothly
  • Flaky sea salt (for sprinkling on top)

Instructions

  1. Line an 8×8 inch (or similar) pan with parchment paper, leaving a bit of overhang for easy bar removal.
  2. In a saucepan over low heat, combine the honey (or maple syrup) and nut butter. Stir until smooth and slightly warmed — this helps bind the nuts together.
  3. In a large bowl, combine the mixed nuts (and any optional mix‑ins). Pour the warm nut‑butter mixture over the nuts and stir until everything is evenly coated.
  4. Transfer the coated nut mixture into the prepared pan. Press it down firmly and evenly with a spatula (or the bottom of a glass) so the nuts stick together well — eliminating air gaps helps the bars hold their shape. Based on similar nut‑bar recipes, this step is key to prevent crumbling. :contentReference[oaicite:0]{index=0}
  5. Melt the dark chocolate with the oil — either in a double boiler or in short intervals in the microwave (stirring often) until smooth.
  6. Pour the melted chocolate over the pressed nut mixture, spreading it into an even layer. While the chocolate is still soft, sprinkle a pinch of flaky sea salt over the top.
  7. Chill the bars in the fridge for at least 1–2 hours (or until the chocolate sets and the bars are firm).
  8. Use the parchment overhang to lift the slab out of the pan. Place on a cutting board and cut into bars or squares with a sharp knife.

Notes

  • Pressing the nut mixture firmly before adding chocolate is important — it helps bars hold together and stay compact rather than crumble. :contentReference[oaicite:1]{index=1}
  • You can customize the nuts and mix‑ins: walnuts, pecans, hazelnuts, or seeds like pumpkin or sunflower all work. :contentReference[oaicite:2]{index=2}
  • If you prefer a vegan or refined‑sugar‑free version, use maple syrup (or date syrup) and choose dairy‑free dark chocolate. Several homemade nut‑bar recipes follow this approach for a protein‑packed snack. :contentReference[oaicite:3]{index=3}
  • Store the bars in an airtight container in the fridge — they’ll keep for about a week. For longer storage, freeze them with parchment between layers. Chilling helps keep the chocolate firm and nuts crunchy. :contentReference[oaicite:4]{index=4}
  • Because dark chocolate, nuts, and sea salt already provide a strong flavor balance, you can reduce added sweetener if you prefer a less sweet, more “adult” bar.

Nutrition

Find it online: https://recipesbyliza.com/dark-chocolate-sea-salt-nut-bars/