Dark Chocolate Sea Salt Nut Bars: The Snack That Spoils You

You know that 3 p.m. crash where your brain begs for sugar and your wallet screams “stop DoorDashing”? This recipe is your new secret weapon.

Dark Chocolate Sea Salt Nut Bars taste like a luxury snack from a fancy cafe, but they’re built with pantry basics and zero weird ingredients. Crisp, glossy, sweet-salty, and just enough crunch to make your inner food critic clap.

Make a batch once, and watch them “mysteriously” disappear in two days. Coincidence?

Not a chance.

Why This Recipe Works

These bars nail the trifecta: texture, flavor, and simplicity. The dark chocolate brings depth and a little bitterness that cuts the sweetness—so you get satisfaction without the sugar crash.

Roasted nuts and seeds add crunch and healthy fats that actually keep you full. A whisper of flaky sea salt makes the flavors pop like a highlight reel.

And the no-bake method keeps everything fast and predictable—no drama, just great bars.

Servings, Prep Time, Cooking Time, Calories

Servings: 12 bars
Prep Time: 15 minutes
Cooking Time: 0 minutes (just melting)
Chill Time: 45–60 minutes
Calories: ~240 per bar (approx., varies by nut/chocolate)

Key Ingredients

Dark chocolate (70–85% cacao), 10 oz (about 285 g): The backbone—rich, not too sweet.
Mixed roasted nuts, 2 cups: Almonds, cashews, pecans, or hazelnuts. Go unsalted if possible.
Pepitas or sunflower seeds, 1/3 cup: Adds extra crunch and balances the bigger nuts.
Dried fruit, 1/3 cup: Cherries, cranberries, or apricots for a tart-sweet pop.
Flaky sea salt, 1–1.5 tsp: Finishing touch for that gourmet vibe.
Maple syrup or honey, 1–2 tbsp (optional): For a touch more sweetness and shine.
Coconut oil, 1 tbsp (optional): Helps the chocolate set glossy and slice cleaner.
Vanilla extract, 1 tsp (optional): Rounds out the flavors.

How to Make It – Instructions

Prep the pan: Line an 8×8-inch (20×20 cm) baking pan with parchment, leaving overhang for easy lifting.
Toast (optional but recommended): Lightly toast nuts and seeds in a dry skillet over medium heat for 3–4 minutes until fragrant.
Cool slightly.
Melt the chocolate: In a heatproof bowl, microwave chocolate in 20–30 second bursts, stirring often, until smooth. Or use a double boiler.
Stir in coconut oil, vanilla, and maple/honey if using.
Reserve a drizzle: Spoon 2–3 tablespoons of melted chocolate into a small bowl for topping later.
Mix-ins go in: Fold nuts, seeds, and dried fruit into the main bowl of chocolate until evenly coated.
Press and level: Scrape mixture into the lined pan. Use a spatula or the back of a spoon to compress firmly and level the surface.
Finish with flair: Drizzle the reserved chocolate over the top.
Sprinkle evenly with flaky sea salt.
Chill to set: Refrigerate 45–60 minutes, or until firm enough to slice without smearing.
Slice: Lift using parchment. Use a sharp knife to cut into 12 bars.
Clean the knife between cuts for crisp edges. Flex on Instagram, optionally.

Tips for Storing & Reheating

Room temp: In a cool kitchen, store in an airtight container for up to 3 days.
If it’s warm, they soften—still tasty, just messier.
Fridge: Best texture. Keep in an airtight container for up to 2 weeks.
Freezer: Store layers separated by parchment for up to 2 months.
Thaw 5–10 minutes before eating to avoid a tooth-cracking experience.
Reheating? Don’t. These are cold-set bars.
If they get too firm from the fridge, let them sit at room temp for 5 minutes.

Why It’s Worth Making

You’re not just making bars—you’re building a snack you actually trust. These are clean-ingredient, customization-friendly, and punch way above their weight in flavor.

They satisfy sweet cravings without handing you a sugar hangover. Plus, the cost per bar obliterates anything wrapped in shiny packaging.

Homemade wins again, FYI.

Nutrition Stats

Calories: ~240 per bar
Protein: 5–6 g
Fat: 16–18 g (mostly unsaturated from nuts)
Carbs: 16–18 g
Fiber: 3–4 g
Added sugar: Minimal, varies by chocolate and sweetener
Micros: Magnesium, iron, and antioxidants from dark chocolate; vitamin E from nuts

Note: Numbers are estimates and vary by brand and exact mix-ins.

Easy-to-Miss Errors

Using wet nuts or fruit: Moisture seizes chocolate. Make sure mix-ins are fully dry and at room temp.
Overheating chocolate: Burnt chocolate tastes bitter and gritty.
Melt low and slow, stir often.
Skipping the press: If you don’t compress the mixture in the pan, bars crumble. Press firmly.
Salting too early: Adding salt before chilling is fine, but don’t salt before drizzling—salt needs a sticky surface to adhere.
Too much dried fruit: It makes bars sticky and overly sweet.
Keep it to about 1/3 cup.
Wrong chocolate: Chips can contain stabilizers and set softer. Use a bar or couverture if possible.

Alternatives

Nut-free: Use a mix of seeds—pumpkin, sunflower, hemp, and sesame.
Add toasted coconut flakes for a bigger crunch.
Low-sugar: Choose 85–90% dark chocolate and skip the maple/honey. Use unsweetened dried coconut or freeze-dried berries.
High-protein: Stir in 1–2 scoops unflavored or chocolate protein powder, adding 1–2 tsp coconut oil to maintain texture.
Flavor twists: Orange zest + pistachios; espresso powder + almonds; chili flakes + peanuts; cardamom + cashews.
Pick your adventure.
Textural add-ons: Crushed rice cakes or puffed quinoa for a lighter crunch without more sugar.

FAQ

Can I make these vegan?

Yes. Use dairy-free dark chocolate and maple syrup instead of honey.

Most 70%+ bars are already vegan, but check the label for milk solids.

Do I have to toast the nuts?

No, but toasted nuts taste deeper and crunchier. If you’re short on time, skip it—but you’re leaving flavor on the table, IMO.

Why did my chocolate bloom (turn grayish)?

That’s fat or sugar bloom from temperature swings.

It’s harmless. Store bars in a consistent, cool environment and avoid moving them in and out of the fridge repeatedly.

How do I prevent crumbling when slicing?

Press the mixture firmly in the pan, chill fully, and use a sharp knife.

Warm the knife under hot water, dry it, and slice with confident pressure.

Can I add peanut butter?

Absolutely. Stir 2–3 tablespoons into the melted chocolate, then add mix-ins.

It’ll soften the set slightly but tastes elite.

What’s the best salt to use?

Flaky sea salt like Maldon. Table salt is too sharp and dense; it won’t distribute nicely on top.

Bringing It All Together

Dark Chocolate Sea Salt Nut Bars give you a snack that feels decadent but works hard for you—crunchy, glossy, portable, and done in under an hour with chill time.

The salty-sweet balance keeps cravings in check, and the mix-ins are endlessly flexible. Batch them on Sunday, crush your weekdays, and enjoy the smug satisfaction of skipping overpriced store-bought bars.

Your future self says thanks.