Description
Crunchy, salty, sweet! These Dark Chocolate and Sea Salt Nut Bars are the perfect no-bake snack with clean, wholesome ingredients.
Ingredients
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2½ cups unsalted nuts (suggested: ¾ cup cashews, ¾ cup peanuts, 1 cup almonds)
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½ cup puffed rice
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¼ cup brown rice syrup
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1½ teaspoons vanilla extract
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½ teaspoon sea salt
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1 cup dark chocolate chips
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2 teaspoons coconut oil
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Optional: flaky salt for topping
Instructions
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Prep Your Pan:
Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal. -
Mix the Base:
In a large mixing bowl, combine the nuts, puffed rice, and sea salt. Mix well. -
Heat the Syrup:
In a small saucepan over low heat, warm the brown rice syrup and vanilla extract until just loosened—do not boil. -
Combine and Press:
Pour the warm syrup over the nut mixture and stir to coat evenly. Press the mixture firmly into the prepared pan using a spatula or parchment paper. Make it as even and compact as possible. -
Melt the Chocolate:
In a microwave-safe bowl, melt the chocolate chips and coconut oil in 20-second intervals, stirring until smooth. -
Top the Bars:
Pour the melted chocolate over the nut base, smoothing into an even layer. Sprinkle with flaky salt if desired. -
Chill:
Refrigerate for at least 1 hour, or until chocolate is fully set. -
Slice and Store:
Use the parchment overhang to lift the bars from the pan. Slice into 12 bars or squares and store as directed below.
Notes
Feel free to use any nut combo—pistachios, pecans, or hazelnuts work beautifully.
If bars are too sticky, press a piece of parchment on top while cutting.
Don’t skip the coconut oil—it helps the chocolate set to a snappy finish.
Brown rice syrup is key for binding; honey and maple syrup won’t hold as well.