If you’re looking for a snack that feels indulgent but fuels your body with real ingredients, these dark chocolate sea salt nut bars are it. Packed with roasted nuts, drizzled in rich dark chocolate, and finished with a sprinkle of flaky sea salt, they strike the perfect balance between salty, sweet, crunchy, and satisfying. Plus, they’re naturally gluten-free, refined sugar-free, and easy to make at home in under 30 minutes.
Whether you’re fueling a workout, surviving the afternoon slump, or craving something chocolatey that won’t derail your nutrition goals, these bars deliver.
Introduction
Inspired by popular snack bars like KIND or RXBAR, homemade dark chocolate sea salt nut bars give you total control over ingredients and sweetness. Most store-bought options include added sugars, syrups, or preservatives. But making them at home is simple, customizable, and much more budget-friendly.
These bars are a great example of functional indulgence—they taste like a treat but support your health goals. With healthy fats from nuts, antioxidants from dark chocolate, and just enough sweetness from honey or maple syrup, they’re perfect for clean snacking, pre-workout fuel, or even a healthier dessert.
Ingredient Overview
Mixed Nuts
A variety of nuts adds crunch, flavor, and nutritional diversity. Almonds, cashews, peanuts, walnuts, and pecans are all great options. Use roasted and unsalted for maximum control over flavor and sodium.
Seeds (Optional)
Pumpkin seeds (pepitas), sunflower seeds, or chia seeds boost texture and provide extra nutrients like magnesium, zinc, and plant protein.
Honey or Maple Syrup
Acts as the binding agent and natural sweetener. Honey gives a slightly chewier texture, while maple syrup is vegan-friendly and has a richer depth.
Nut Butter
Almond, peanut, or cashew butter helps hold everything together and adds creamy richness. Look for unsweetened varieties with no hydrogenated oils.
Dark Chocolate
Choose 70% cacao or higher for an antioxidant-rich coating. Dark chocolate provides rich flavor without excessive sugar.
Coconut Oil
Helps the chocolate melt smoothly and gives a glossy finish. Optional but highly recommended.
Flaky Sea Salt
Adds contrast to the sweetness and intensifies the chocolate flavor. Maldon or fleur de sel are excellent choices.
Step-by-Step Instructions
1. Prep the Nuts & Seeds
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Preheat oven to 350°F (175°C).
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Roughly chop 1 ½ cups of mixed nuts (almonds, cashews, pecans).
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Spread on a baking sheet and toast for 8–10 minutes until golden and fragrant.
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Optional: Add 2 tbsp pumpkin or sunflower seeds halfway through for added crunch.
2. Make the Binder
In a small saucepan over low heat:
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Combine 1/3 cup honey (or maple syrup)
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1/4 cup nut butter (peanut, almond, or cashew)
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Stir until smooth and warm—do not boil. Remove from heat.
3. Mix and Press
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In a mixing bowl, combine toasted nuts/seeds with the warm binder.
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Stir well to coat all pieces.
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Line an 8×8-inch pan with parchment paper.
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Press mixture into the pan firmly and evenly. Use a spatula or flat-bottomed glass to pack tightly.
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Chill in the freezer for 15–20 minutes.
4. Melt the Chocolate
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In a double boiler or microwave (30-second intervals), melt:
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1/2 cup dark chocolate chips or chopped chocolate
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1 tsp coconut oil (optional for shine)
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5. Drizzle and Finish
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Remove chilled bars from the freezer.
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Drizzle or spread chocolate over the top.
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Immediately sprinkle with flaky sea salt before chocolate sets.
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Return to fridge or freezer to firm up for 10–15 minutes.
6. Slice and Store
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Lift parchment to remove bars from pan.
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Cut into 10–12 rectangular bars.
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Store in an airtight container in the fridge for up to 2 weeks or freeze for longer storage.
Tips, Variations, and Substitutions
Tips
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Pack firmly: This helps the bars stay together when sliced.
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Chill thoroughly before cutting to avoid crumbling.
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Use a serrated knife for cleaner cuts.
Variations
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Tropical twist: Add unsweetened coconut flakes and macadamia nuts.
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Berry boost: Mix in dried cranberries or freeze-dried raspberries.
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Spicy kick: Add a pinch of cayenne or cinnamon to the chocolate for heat.
Substitutions
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Nut-free version: Use sunflower seeds, pumpkin seeds, and seed butter (like sunflower seed butter).
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Vegan: Use maple syrup instead of honey.
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Low-sugar: Use a keto-friendly syrup and sugar-free chocolate chips.
Serving Ideas & Occasions
These bars fit seamlessly into:
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Meal prep: Grab-and-go breakfast or snack for the whole week.
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Post-workout snacks: Carbs + protein + healthy fats = balanced recovery.
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Healthy dessert: Pair with fruit or tea after dinner.
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Travel snacks: Pack in a cooler bag for hikes, road trips, or flights.
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Lunchboxes: Kid-friendly (just be mindful of nut allergies at school).
Nutritional & Health Notes
These bars offer a powerful balance of macronutrients:
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Healthy fats: From nuts and seeds—support brain and heart health.
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Protein: A mix of complete and incomplete proteins for sustained energy.
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Low glycemic: Especially when made with dark chocolate and lower-sugar sweeteners.
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Antioxidants: Found in dark chocolate, almonds, and sunflower seeds.
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Fiber-rich: A mix of soluble and insoluble fibers help with digestion and fullness.
Approximate nutrition per bar (based on 12 bars):
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Calories: 180–220
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Protein: 5–7g
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Net Carbs: 9–12g
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Fat: 14–16g
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Sugar: 5–8g (mostly natural)
FAQ
1. Why are my bars falling apart?
They may need more binder (honey/nut butter) or weren’t pressed firmly enough. Chill longer before slicing.
2. Can I make them without an oven?
Yes. Use pre-roasted nuts or raw nuts. Toasting adds flavor but isn’t required.
3. Can I use granola or oats?
Absolutely. Swap in up to 1/2 cup of rolled oats for part of the nuts for a chewy texture.
4. What chocolate is best?
70% or higher dark chocolate is ideal. You can also use stevia-sweetened or dairy-free chocolate for special diets.
5. How long do they last?
Stored in an airtight container in the fridge, they last up to 2 weeks. In the freezer, up to 3 months.
6. Are these keto-friendly?
They can be—use unsweetened nut butter, keto syrup, and sugar-free chocolate. Choose lower-carb nuts like pecans and macadamias.
7. Can I make these into energy balls instead?
Yes! Simply roll the mixture into tablespoon-sized balls instead of pressing into a pan. Chill before serving.