Dark Chocolate and Sea Salt Nut Bars
Energizing, make-ahead snack bars packed with nuts, oats, and rich dark chocolate.
Ingredients
Ingredients
- 1 cup dark chocolate chips
- 2 tablespoons coconut oil
- 2 cups mixed nuts such as almonds, walnuts, and pecans, roughly chopped
- 1 cup rolled oats
- 1/2 cup honey or maple syrup
- 1 teaspoon vanilla bean paste
- 1/4 teaspoon sea salt
Instructions
- Preheat the oven to 350°F. Line an 8x8-inch baking dish with parchment paper, leaving some overhang on the sides.
- Add the dark chocolate chips and coconut oil to a microwave-safe bowl. Microwave in 20- to 30-second increments, stirring between each, until fully melted and smooth.
- In a large mixing bowl, combine the mixed nuts, rolled oats, honey or maple syrup, and vanilla bean paste. Stir until everything is evenly coated.
- Pour about half of the melted chocolate mixture into the nut and oat mixture. Stir until the mixture looks glossy and the oats are fully coated.
- Transfer the mixture to the prepared baking dish. Press it firmly and evenly into the pan using the back of a spatula or clean hands, packing it into the corners.
- Pour the remaining melted chocolate over the top and spread it into an even layer that covers the surface.
- Bake for 15 to 20 minutes, until the edges are lightly golden and the top feels set and firm to the touch.
- Remove the pan from the oven and immediately sprinkle the sea salt evenly over the warm chocolate topping.
- Let the bars cool completely in the pan at room temperature, then refrigerate for 1 hour to help them firm up.
- Use the parchment overhang to lift the chilled slab out of the pan. Place on a cutting board and cut into 12 bars.
Notes
- For a vegan version, use dairy-free dark chocolate chips and maple syrup instead of honey.
- Lightly chop very large nuts so the bars slice cleanly and hold together well.
- Press the mixture firmly into the pan to help the bars keep their shape after baking.
- Store bars in an airtight container at room temperature for 3 days or in the refrigerator for up to 1 week.
- For longer storage, freeze the bars in a single layer, then transfer to a freezer bag and freeze for up to 2 months.
- Lightly chop very large nuts so the bars slice cleanly and hold together well.
- Press the mixture firmly into the pan to help the bars keep their shape after baking.
- Store bars in an airtight container at room temperature for 3 days or in the refrigerator for up to 1 week.
- For longer storage, freeze the bars in a single layer, then transfer to a freezer bag and freeze for up to 2 months.