Description
These No-Bake Dark Chocolate Sea Salt Nut Bars combine crunchy roasted nuts and puffed rice with a sweet brown rice syrup binder, finished with rich dark chocolate and flaky sea salt. They are a satisfying sweet-and-salty treat perfect for snacking or sharing.
Ingredients
2 1/2 cups unsalted nuts of choice (3/4 cup cashews, 3/4 cup peanuts, 1 cup almonds)
1/2 cup puffed rice
1/4 cup brown rice syrup
1 1/2 teaspoons vanilla extract
1/2 teaspoon sea salt
1 cup dark chocolate chips
2 teaspoons coconut oil
Flaky salt for topping (optional)
Instructions
- Preheat the oven to 325°F (160°C). Spread the nuts in a single layer on a rimmed baking sheet and bake for 5–8 minutes until fragrant and lightly golden.
- Line an 8×8-inch baking pan with parchment paper and set aside.
- In a large mixing bowl, combine the toasted nuts and puffed rice, stirring to distribute evenly.
- Warm the brown rice syrup in a microwave-safe bowl for about 30 seconds. Whisk in the vanilla extract and sea salt, then pour over the nut mixture. Stir thoroughly until evenly coated.
- Transfer the mixture into the prepared pan and press firmly into an even layer.
- Bake for 18–20 minutes. Remove from the oven and let cool for about 30 minutes. Transfer to a cutting board, cut in half lengthwise, then slice each half into 5 bars. Allow to cool completely.
- Melt the dark chocolate chips and coconut oil together in 30-second microwave intervals, stirring between each, until smooth.
- Dip the bottom of each bar into the melted chocolate and place on a parchment-lined baking sheet. Drizzle the tops with remaining chocolate and sprinkle with flaky salt if desired.
- Refrigerate until the chocolate is fully set before serving.
Notes
For a completely no-bake version, skip the final baking step and refrigerate the pressed mixture for several hours until firm.
Honey can be substituted for brown rice syrup, though the texture may be slightly stickier.
Press the mixture very firmly into the pan and cool completely before slicing to prevent crumbling.
Swap nuts with walnuts, pecans, or hazelnuts as desired.
Add chia seeds, flaxseeds, dried cranberries, or chopped dates for variation.
Store in an airtight container at room temperature for up to 5 days, refrigerate for up to 2 weeks, or freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 320 kcal
- Sugar: 14 g
- Sodium: 85 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 0 mg
