Name: Dark Chocolate Sea Salt Nut Bars
Prep time: 10 min
Cook time: 5 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup roasted unsalted almonds; 1/2 cup roasted unsalted peanuts; 1/2 cup chopped walnuts; 1/4 cup sunflower seeds; 1/4 cup pumpkin seeds (pepitas); 1/4 cup brown rice syrup; 1 tablespoon maple syrup; 1/4 teaspoon fine sea salt; 1/2 teaspoon pure vanilla extract; 1/3 cup dairy-free dark chocolate chips; Flaky sea salt, for topping

Crunchy, chewy, and layered with rich flavor, these Dark Chocolate Sea Salt Nut Bars are everything I want in a wholesome snack. Loaded with almonds, peanuts, walnuts, sunflower seeds, and pumpkin seeds, these bars strike the perfect balance between salty and sweet. Finished with a drizzle of melted dark chocolate and a sprinkle of flaky sea salt, they’re a plant-based treat that’s as satisfying as it is nourishing.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup roasted unsalted almonds

1/2 cup roasted unsalted peanuts

1/4 cup sunflower seeds

1/2 cup chopped walnuts

1/4 cup pumpkin seeds (pepitas)

1/4 cup brown rice syrup

1 tablespoon maple syrup

1/4 teaspoon fine sea salt

1/2 teaspoon pure vanilla extract

1/3 cup dairy-free dark chocolate chips

Flaky sea salt, for topping

Directions

I start by lining an 8×8-inch square baking pan with parchment paper, leaving some overhang so it’s easier to lift the bars out later.

In a large mixing bowl, I mix together the almonds, peanuts, walnuts, sunflower seeds, and pumpkin seeds until everything’s evenly combined.

In a small saucepan over medium-low heat, I stir together the brown rice syrup, maple syrup, and fine sea salt until smooth and warm—this usually takes about 1–2 minutes. I take it off the heat and mix in the vanilla extract.

I quickly pour the syrup over the nut mixture and stir fast to coat everything before it starts to set.

Then, I press the mixture firmly and evenly into the prepared pan, using a spatula or another sheet of parchment to help compress it well.

I place the pan in the freezer for about 20–25 minutes to help the bars firm up.

While that chills, I melt the dark chocolate chips in the microwave in 30-second bursts, stirring in between until they’re completely smooth.

I remove the chilled nut mixture from the freezer and lift it out of the pan using the parchment.

I drizzle the melted chocolate over the top and sprinkle with flaky sea salt right away so it sticks.

Back it goes into the fridge for another 10–15 minutes to set the chocolate.

Once set, I cut the mixture into bars and store them in an airtight container.

Servings and timing

Servings: 10 bars

Prep Time: 10 minutes

Cooking Time: 5 minutes

Chilling Time: 15–25 minutes

Total Time: 30 minutes

Calories per bar: Approximately 210 kcal

Variations

I sometimes swap in cashews or hazelnuts for a different nutty flavor.

For a fruitier twist, I add a handful of chopped dried cranberries or raisins before pressing the mix into the pan.

If I want it less sweet, I reduce the maple syrup slightly or use unsweetened chocolate.

For a fun texture variation, I mix in shredded coconut or puffed rice.

To make them even more protein-rich, I stir in a tablespoon of hemp seeds or chia seeds.

Storage/Reheating

I keep these bars in an airtight container at room temperature for up to 5 days, but they last longer in the fridge—up to 2 weeks. If I want them to stay extra firm, I store them in the freezer and just let one sit out for a couple of minutes before eating. There’s no reheating needed since these are no-bake bars.

FAQs

What can I use instead of brown rice syrup?

If I don’t have brown rice syrup on hand, I sometimes use honey (if not strictly vegan) or agave syrup, but keep in mind that the bars may not hold together as firmly since brown rice syrup has a thicker consistency.

Can I make these nut-free?

Yes, I can substitute the nuts with more seeds like sunflower, pumpkin, and hemp seeds. Using puffed quinoa or rice also adds a nice crunch while keeping it nut-free.

How do I prevent the bars from falling apart?

Pressing the mixture very firmly into the pan and using a sticky binder like brown rice syrup helps a lot. Also, letting them chill fully before slicing is key for solid bars.

Can I use milk chocolate instead of dark chocolate?

I can, but to keep the recipe dairy-free and vegan, I stick with dairy-free dark chocolate chips. If I don’t have dietary restrictions, milk chocolate is a sweeter option.

Are these bars good for meal prep?

Absolutely. I often make a double batch and store some in the freezer. They’re great to grab on the go, and they hold up well in lunchboxes or as an afternoon snack.

Conclusion

These Dark Chocolate Sea Salt Nut Bars are a staple in my kitchen when I want a quick, wholesome, and indulgent snack. With simple ingredients and no baking required, they’re easy to whip up and customize to whatever I have on hand. Whether I’m craving something crunchy, sweet, or packed with protein, these bars hit the spot every time.

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