Description
These Dark Chocolate Sea Salt Nut Bars are a delicious and easy-to-make treat combining a crunchy nut and dried fruit base with rich melted chocolate and a touch of sea salt. Perfect as a snack or dessert, they offer a satisfying blend of sweet, salty, and chocolatey flavors with wholesome ingredients.
Ingredients
Scale
Nut Base
- 2 cups assorted nuts (such as cashews, hazelnuts, or Brazil nuts)
- 1 cup chopped dried figs or prunes
- 1/2 cup raw cacao powder
- 1/4 cup agave syrup or brown rice syrup
- 1/4 teaspoon flaky sea salt, plus more for garnish
- 1 teaspoon almond extract
Chocolate Topping
- 1/2 cup semi-sweet chocolate chunks
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper to prepare for baking.
- Process Nuts: In a food processor, pulse the assorted nuts until they reach a chunky consistency, ensuring some texture remains.
- Add Remaining Ingredients: Add chopped dried figs or prunes, raw cacao powder, agave syrup, flaky sea salt, and almond extract to the food processor. Blend until the mixture is sticky and comes together.
- Form Base: Spoon the nut mixture into the lined baking pan and press down firmly to create a solid, even base layer.
- Bake Base: Bake in the preheated oven for 15-20 minutes, or until the edges turn slightly golden and the base is set.
- Cool Base: Allow the nut base to cool completely in the baking pan to set properly before adding the chocolate topping.
- Melt Chocolate: Melt the semi-sweet chocolate chunks in a heatproof bowl over simmering water or in the microwave, stirring frequently until smooth and glossy.
- Top with Chocolate: Pour the melted chocolate evenly over the cooled nut base and spread it carefully for a smooth layer.
- Garnish: Sprinkle a few flakes of sea salt on top to enhance the flavor and add texture.
- Chill Bars: Chill the pan in the refrigerator for at least one hour to allow the chocolate topping to firmly set.
- Slice and Serve: Use the parchment paper overhang to lift the bars from the pan, then slice into squares or rectangles to serve.
Notes
- Use a mix of your favorite nuts for varied texture and flavor.
- Substitute dried figs or prunes with dates if desired.
- Make sure the nut mixture is sticky enough to hold together for best results when baking.
- Allow the bars to fully chill before slicing to prevent the chocolate from cracking.
- Store bars in an airtight container in the refrigerator for up to one week.
