Description
These Dark Chocolate and Sea Salt Nut Bars combine a crunchy blend of nuts and puffed rice with the rich taste of dark chocolate and a hint of sea salt, creating a delicious and satisfying snack perfect for on-the-go energy or a sweet treat.
Ingredients
Scale
Nuts and Dry Ingredients
- ¾ cup cashews
- ¾ cup peanuts
- 1 cup almonds
- ½ cup puffed rice
- ½ teaspoon sea salt
Wet Ingredients
- ¼ cup brown rice syrup
- 1 ½ teaspoon vanilla extract
Chocolate Coating
- 1 cup dark chocolate chips
- 2 teaspoons coconut oil
- Optional: flaky sea salt for topping
Instructions
- Prepare the Nut Mix: In a large bowl, combine the cashews, peanuts, almonds, puffed rice, and sea salt. Mix well to evenly distribute the salt through the nuts and puffed rice.
- Add Wet Ingredients: Pour the brown rice syrup and vanilla extract over the nut mixture. Stir thoroughly until all the nuts and puffed rice are coated with the syrup and vanilla, helping bind the mixture together.
- Press Mixture into Pan: Line a baking pan or tray with parchment paper. Transfer the nut mixture onto the pan, firmly pressing it down into an even layer to ensure the bars hold together well.
- Melt the Chocolate Coating: In a microwave-safe bowl or using a double boiler, melt the dark chocolate chips together with the coconut oil until smooth and glossy.
- Apply the Chocolate: Pour the melted chocolate mixture evenly over the pressed nut layer. Use a spatula to spread the chocolate, covering the entire surface. If desired, sprinkle flaky sea salt on top to enhance the flavor.
- Chill to Set: Place the pan in the refrigerator for at least 1 hour or until the chocolate is completely set and firm to the touch.
- Cut and Serve: Once set, remove the nut bars from the pan using the parchment paper. Cut into desired bar sizes and store in an airtight container, preferably refrigerated, to maintain freshness.
Notes
- Use a mix of nuts based on preference or availability; other nuts like walnuts or pecans work well.
- The brown rice syrup acts as a natural sweetener and binder; honey or maple syrup can be used as alternatives.
- Make sure to press the mixture firmly in the pan to ensure the bars hold their shape.
- Store bars in the fridge to keep the chocolate coating from melting and to prolong shelf life.
- For a nut-free option, substitute nuts with seeds such as pumpkin or sunflower seeds.
Keywords: dark chocolate nut bars, sea salt chocolate bars, homemade energy bars, gluten free snack, no-bake nut bars