Dark Chocolate Sea Salt Nut Bars That Don't Fall Apart (Finally)
These dark chocolate sea salt nut bars are packed with crunchy toasted nuts, chewy puffed rice, and a smooth dark chocolate topping with a hit of flaky salt. They're easy to make, naturally dairy-free, and stay perfectly together when cut.
Equipment
- Rimmed Baking Sheet
- 8x8-inch pan
- Parchment Paper
- Large Bowl
- Small saucepan
- Microwave-safe bowl
Ingredients
- ¾ cup cashews unsalted
- ¾ cup peanuts unsalted
- 1 cup almonds unsalted
- ½ cup puffed rice unsweetened
- ¼ cup brown rice syrup
- 1 ½ teaspoon vanilla extract
- ½ teaspoon sea salt
- 1 cup dark chocolate chips good quality
- 2 teaspoons coconut oil
- flaky salt for topping
Instructions
- Preheat the oven to 350°F (175°C). Line an 8x8-inch pan with parchment paper, leaving an overhang on two opposite sides.
- Toast the nuts: Spread the cashews, peanuts, and almonds on a rimmed baking sheet in a single layer. Roast for 5–8 minutes, until fragrant and a shade darker. Watch them closely—nuts go from toasted to burnt fast. For almonds, cut one open to check: it should be light golden inside.
- Warm the binder: In a small saucepan, combine the brown rice syrup, vanilla extract, and sea salt. Warm over low heat, stirring constantly, until the syrup is runny and smooth. Don't let it boil—just warm it enough to make it pourable.
- Mix the base: In a large bowl, combine the warm toasted nuts and puffed rice. Pour the warm syrup mixture over the top and stir well until everything is evenly coated.
- Press into the pan: Transfer the mixture to the lined 8x8 pan. Using a spatula or a piece of parchment, press it down very firmly into an even layer. Use the bottom of a measuring cup to really pack it down. This step is critical—if it's not packed tight, the bars will fall apart.
- Melt the chocolate: Combine the dark chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second bursts, stirring between each, until smooth and glossy. Alternatively, use a double boiler.
- Top with chocolate: Pour the melted chocolate over the pressed nut layer. Spread it into an even layer that reaches the edges.
- Sprinkle with sea salt: While the chocolate is still wet, sprinkle a generous pinch of flaky salt over the top.
- Chill until set: Place the pan in the refrigerator for at least 1 hour, or until the chocolate is fully firm. Lift the bars out using the parchment paper, and cut into 16 squares with a sharp chef's knife. For cleaner cuts, wipe the blade between each slice.
Notes
Press hard enough to hurt your arm: The number one reason homemade nut bars fall apart is they aren't pressed firmly enough into the pan. Use the bottom of a measuring cup to really pack it down.
Don't overheat the syrup: Brown rice syrup gets thick again if you boil it. Just warm it until it flows like honey.
Use good chocolate: This is a bar with very few ingredients, so the chocolate matters.
Let them set completely: A full hour in the fridge is non-negotiable for clean cuts.