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A close-up of dark chocolate and sea salt nut bars, showcasing the various nuts and chocolate drizzle.

Dark Chocolate and Sea Salt Nut Bars

These Dark Chocolate and Sea Salt Nut Bars are a perfect blend of sweet and salty, packed with wholesome nuts and oats, and topped with rich dark chocolate.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 3 hours
Servings 10 bars
Calories 300 kcal

Equipment

  • Baking Sheet
  • Medium Saucepan
  • Large Bowl
  • 8x8 inch Baking Dish
  • Parchment Paper
  • Spatula
  • Microwave-safe Bowl (or Double Boiler)
  • Sharp Knife

Ingredients
  

Nut Bar Base

  • 2 cups mixed nuts (almonds, walnuts, pecans, cashews – use unsalted)
  • 1 cup rolled oats (certified gluten-free if needed)
  • ½ cup creamy nut butter (almond, peanut, or cashew work well)
  • ⅓ cup honey or maple syrup
  • 2 tablespoons coconut oil
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon (optional)
  • ¼ teaspoon sea salt (fine grain for the base)

Topping

  • 6 ounces dark chocolate (70% or higher cocoa content, chopped)
  • 1-2 teaspoons flaky sea salt (for sprinkling)

Instructions
 

Preparation

  • Preheat oven to 300°F (150°C). Spread nuts and oats on a baking sheet; toast for 8-10 minutes until fragrant and lightly golden, stirring halfway. Let them cool slightly.

Making the Bars

  • In a saucepan over low heat, combine nut butter, honey or maple syrup, coconut oil, vanilla, cinnamon (if using), and fine sea salt; stir until smooth and melted. Remove from heat.
  • In a large bowl, combine toasted nuts and oats with the warm binder, mixing until evenly coated.
  • Line an 8x8 inch baking dish with parchment paper, leaving an overhang. Transfer the mixture to the dish and press down firmly and evenly.
  • Melt chopped dark chocolate in a microwave or double boiler until smooth.
  • Pour melted chocolate over the nut mixture, smooth with a spatula, and immediately sprinkle with flaky sea salt.
  • Refrigerate for 2-3 hours until completely firm.
  • Lift the bars from the pan using the parchment paper, slice into 10-12 bars or squares with a sharp knife, and serve.

Notes

Ensure you press the nut mixture very firmly into the pan for bars that hold together well. Adjust the amount of flaky sea salt to your preference for a more intense salty crunch.