Crunchy roasted nuts coated in rich dark chocolate and finished with a touch of flaky sea salt — these bars strike the perfect balance between indulgent and wholesome. I make them whenever I want a simple, no-bake snack that satisfies both my sweet and salty cravings. Whether it’s for a midday energy boost or a guilt-free dessert, these bars never disappoint.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups mixed roasted nuts (almonds, cashews, pecans, or my choice)
12 ounces dark chocolate, chopped
1 tablespoon coconut oil (optional, for smoother chocolate)
1/2 teaspoon flaky sea salt
Directions
I line an 8×8-inch baking dish with parchment paper, making sure to leave some overhang for easy removal.
I melt the dark chocolate and coconut oil together in a heatproof bowl over a double boiler or in the microwave in 20–30 second bursts, stirring in between until smooth.
Then I stir in the roasted nuts until they’re fully coated with the melted chocolate.
I pour the nut mixture into the prepared dish, spreading it out evenly.
After that I sprinkle the top with flaky sea salt.
I refrigerate it for about 1 hour, or until it’s firm to the touch.
Once set, I lift it out using the parchment paper, cut it into bars, and serve.
Servings and timing
This recipe makes 12 bars.
Prep time: 10 minutes
Chill time: 1 hour
Total time: 1 hour 10 minutes
Variations
I like switching up the nuts depending on what I have—hazelnuts and pistachios are great alternatives. For extra texture and nutrition, I sometimes add a handful of pumpkin seeds or shredded coconut. A drizzle of white chocolate over the top also adds a decorative and tasty touch. If I want a bit of a spicy kick, I add a pinch of cayenne or cinnamon to the melted chocolate.
Storage/Reheating
I store these bars in an airtight container in the refrigerator for up to 2 weeks. If I want to keep them longer, I freeze them for up to 2 months and just let them thaw slightly at room temperature before eating. There’s no need for reheating—these are best enjoyed chilled or at room temp.
FAQs
What kind of dark chocolate works best for this recipe?
I prefer using high-quality dark chocolate with at least 70% cocoa content for a rich, deep flavor. Chocolate chips work too, but chopping a bar of chocolate melts more smoothly.
Can I use raw nuts instead of roasted?
Yes, but I like to lightly toast raw nuts in a skillet or oven before using them to enhance their flavor and crunch.
Is the coconut oil necessary?
It’s optional. I use it when I want a smoother chocolate texture that’s easier to spread. It doesn’t affect the flavor much.
Can I make these bars vegan?
Absolutely. I just make sure to use vegan-certified dark chocolate and check that my nuts haven’t been roasted in butter or honey.
Why is my chocolate mixture too thick?
If the chocolate thickens too much while stirring in the nuts, I gently rewarm it in the microwave or over the double boiler to loosen it up.
Conclusion
These dark chocolate and sea salt nut bars are my go-to recipe when I want something quick, nutritious, and indulgent. They’re endlessly customizable and great to keep on hand for snacks, dessert, or gifting. Once I made these, they instantly became a staple in my kitchen—and I know I’ll keep coming back to them.
Recipe:
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Dark Chocolate and Sea Salt Nut Bars
- Total Time: 1 hour 10 minutes
- Yield: 12 bars
- Diet: Vegan
Description
Crunchy roasted nuts coated in rich dark chocolate and sprinkled with flaky sea salt, these no-bake bars are the perfect sweet and salty snack. Quick to prepare and endlessly customizable, they’re ideal for meal prep, lunchboxes, or a guilt-free dessert.
Ingredients
2 cups mixed roasted nuts (e.g., almonds, cashews, pecans)
12 ounces dark chocolate, chopped
1 tablespoon coconut oil (optional)
1/2 teaspoon flaky sea salt
Instructions
- Line an 8×8-inch baking dish with parchment paper, leaving some overhang for easy removal.
- Melt the dark chocolate and coconut oil together in a heatproof bowl over a double boiler or in the microwave in 20–30 second bursts, stirring in between until smooth.
- Stir in the roasted nuts until they’re fully coated with the melted chocolate.
- Pour the nut mixture into the prepared dish, spreading it out evenly.
- Sprinkle the top with flaky sea salt.
- Refrigerate for about 1 hour, or until firm to the touch.
- Once set, lift out using the parchment paper, cut into bars, and serve.
Notes
Switch up the nuts—try pistachios or hazelnuts for variety.
Add pumpkin seeds or shredded coconut for extra texture and nutrition.
A drizzle of white chocolate on top adds a decorative touch.
Add a pinch of cayenne or cinnamon to the chocolate for a spicy twist.
Store in an airtight container in the fridge for up to 2 weeks or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Snack
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 6g
- Sodium: 70mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
