Name: Dark Chocolate and Sea Salt Nut Bars
Prep time: 15 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 ½ cups mixed raw nuts (almonds, pecans, cashews, pistachios); ¼ cup pepitas (pumpkin seeds); ¼ cup sunflower seeds; ¼ cup unsweetened shredded coconut; 2 tablespoons chia seeds; ½ cup natural creamy peanut butter or almond butter; ⅓ cup maple syrup; 1 teaspoon vanilla extract; ½ teaspoon fine sea salt; ⅔ cup dark chocolate chips or chopped dark chocolate; Flaky sea salt, for topping

Crunchy, chewy, sweet, and salty — these no-bake Dark Chocolate and Sea Salt Nut Bars bring everything I crave in one bite. Packed with wholesome ingredients like mixed nuts, chia seeds, and natural nut butter, they’re topped with rich dark chocolate and a sprinkle of flaky sea salt. I love making these bars when I want something satisfying, indulgent, and nourishing — all in one.

Why You’ll Love This Recipe

I always turn to these bars when I need something quick, no-fuss, and loaded with texture. There’s no baking involved, which means I can pull them together in minutes and let the fridge do the work. I appreciate that they’re customizable, naturally sweetened with maple syrup, and a perfect balance between salty and sweet. Plus, they’re vegan, gluten-free, and perfect for on-the-go snacking or a healthier dessert.

Ingredients

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

1 ½ cups mixed raw nuts (almonds, pecans, cashews, pistachios)

¼ cup pepitas (pumpkin seeds)

¼ cup sunflower seeds

¼ cup unsweetened shredded coconut

2 tablespoons chia seeds

½ cup natural creamy peanut butter or almond butter

⅓ cup maple syrup

1 teaspoon vanilla extract

½ teaspoon fine sea salt

⅔ cup dark chocolate chips or chopped dark chocolate

Flaky sea salt, for topping

Directions

I start by lining an 8×8-inch pan with parchment paper, making sure to leave enough overhang so I can lift the bars out easily later.

In a large bowl, I mix together all the dry ingredients: the nuts, pepitas, sunflower seeds, shredded coconut, and chia seeds.

Then, in a small saucepan over low heat, I warm up the peanut butter, maple syrup, vanilla extract, and fine sea salt until everything is smooth and pourable. I make sure to stir frequently so it doesn’t stick.

I pour the warm mixture over the dry ingredients and stir until everything’s evenly coated.

I press the mixture firmly and evenly into the prepared pan using a spatula — or sometimes just my hands.

Next, I melt the dark chocolate in the microwave in 30-second intervals, stirring in between until it’s smooth.

I either drizzle or spread the melted chocolate over the bars, then sprinkle a pinch of flaky sea salt on top.

I refrigerate the pan for at least 1 hour or until everything is set.

Once firm, I lift the bars out of the pan and cut them into 12 squares or bars.

Servings and timing

Servings: 12 bars

Prep time: 15 minutes

Chill time: 1 hour

Total time: 1 hour 15 minutes

Calories per bar: Approximately 230 kcal

Variations

I sometimes swap the peanut butter for almond or cashew butter for a different flavor profile.

If I want a hint of spice, I add a pinch of cinnamon or cayenne to the nut butter mixture.

For a fruitier twist, I fold in chopped dried cranberries or cherries before pressing the mixture into the pan.

When I need it extra crunchy, I toast the nuts and seeds before mixing them in.

For a lower-sugar version, I reduce the maple syrup slightly and use 85% dark chocolate.

Storage/Reheating

I keep these bars in an airtight container in the fridge where they stay fresh for up to a week. If I want to store them longer, I freeze them in a single layer first, then transfer them to a freezer-safe bag or container. They thaw beautifully at room temperature. No need for reheating — they’re meant to be enjoyed cold or at room temp.

Related Recipes:

Crunchy Dark Chocolate & Sea Salt Nut Bars

FAQs

What kind of nuts work best in these bars?

I like using a mix of almonds, pecans, pistachios, and cashews, but any raw nuts I have on hand will work. Just make sure they’re unsalted.

Can I make these bars nut-free?

Yes, I swap out the nuts for more seeds (like pumpkin or sunflower) and use sunflower seed butter instead of peanut or almond butter.

How do I keep the bars from falling apart?

I press the mixture firmly into the pan and make sure to chill them long enough. The melted chocolate on top also helps hold everything together.

Can I use honey instead of maple syrup?

Absolutely, but I keep in mind that honey isn’t vegan. The texture may also change slightly since honey is thicker.

Do I need to roast the nuts first?

I usually don’t, but if I want a toasted flavor, I roast the nuts for 8-10 minutes at 350°F before mixing them in.

Conclusion

These dark chocolate and sea salt nut bars are one of my favorite no-bake treats. They come together in no time, satisfy both sweet and salty cravings, and keep me energized throughout the day. I make a batch at the beginning of the week and enjoy them as quick snacks or a healthy dessert — they never last long in my fridge.

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