Dark Chocolate and Sea Salt Nut Bars
Delicious nut bars featuring crunchy nuts, creamy dark chocolate, and a sprinkle of sea salt, perfect for a quick snack or dessert.
Ingredients
Nuts and Base
- 2.5 cups unsalted nuts of choice (e.g., 3/4 cup cashews, 3/4 cup peanuts, 1 cup almonds) Use your favorite mix of nuts.
- 0.5 cup puffed rice Can be substituted with other puffed grains.
Binding and Flavoring Ingredients
- 0.25 cup brown rice syrup Can substitute with maple syrup or honey.
- 1.5 teaspoons vanilla extract
- 0.5 teaspoon sea salt
Chocolate Coating
- 1 cup dark chocolate chips Ensure they're dairy-free for vegan option.
- 2 teaspoons coconut oil Helps to melt the chocolate smoothly.
- optional Flaky salt for topping Add to taste.
Instructions
Preparation
- Preheat the oven to 325°F (160°C).
- Spread the nuts into a single layer on a rimmed sheet pan and bake for 5-8 minutes, until they become fragrant and lightly browned.
- Line an 8x8-inch pan with parchment paper and set it aside.
- In a large mixing bowl, combine the nuts and puffed rice, tossing them together.
Mixing and Baking
- 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 combined.
- Pour the syrup mixture over the nut and puffed rice mixture, stirring until all ingredients are evenly coated.
- Transfer the mixture to the prepared pan and press it into an even layer.
- Bake for 18-20 minutes. Remove from the oven and let it cool for about 30 minutes before transferring it to a cutting board.
Cutting and Coating
- Cut the cooled mixture in half lengthwise and then slice each half into 5-6 thin bars. Let them cool completely.
- In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring well until melted.
- Dip the bottom of each bar into the melted chocolate and transfer them to a baking sheet lined with parchment paper.
- Drizzle the top of each bar with more melted chocolate and sprinkle with flaky salt.
- Refrigerate until the chocolate is set, then enjoy!
Notes
Store in an airtight container at room temperature for up to one week, or refrigerate for two weeks, or freeze for up to three months. Customize using different nuts or add dried fruits.