Description
Homemade dark chocolate sea salt protein bars packed with nuts and seeds. These no-bake bars are naturally sweetened and ready fast for healthy snacking.
Ingredients
- 1 cup raw almonds
- ½ cup raw cashews
- ½ cup roasted peanuts
- ¼ cup pumpkin seeds
- ¼ cup sunflower seeds
- ½ cup brown rice crisp cereal
- ½ teaspoon sea salt
- 1 cup pitted Medjool dates, packed
- ⅓ cup pure maple syrup
- ¼ cup natural almond butter
- 1 teaspoon vanilla extract
- ¾ cup dark chocolate chips
- 1 tablespoon coconut oil
- Flaky sea salt for topping
Instructions
- Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal. Set the pan aside.
- Roughly chop almonds, cashews, and peanuts into smaller pieces, keeping some chunks for texture. Combine chopped nuts with pumpkin seeds, sunflower seeds, rice crisps, and sea salt in a large bowl.
- Add pitted dates, maple syrup, almond butter, and vanilla extract to a food processor. Blend until the mixture is smooth and sticky, stopping to scrape down the sides as needed.
- Pour the date mixture over the nut and seed mixture. Stir vigorously with a sturdy spoon until everything is evenly coated and well combined.
- Transfer the mixture to the prepared pan. Press down very firmly using your hands or the bottom of a measuring cup to compact it into an even layer.
- Refrigerate the pan for at least 2 hours or freeze for 30 minutes until the bars are completely firm and hold their shape.
- Once firm, lift the bars out using the parchment overhang. Cut the slab into 12 equal bars using a sharp knife.
- Melt dark chocolate chips and coconut oil together in a microwave-safe bowl using 30-second intervals, stirring between each, until completely smooth.
- Drizzle the melted chocolate over the bars using a spoon or piping bag. Immediately sprinkle with flaky sea salt while the chocolate is still wet.
- Return the bars to the refrigerator for 15 minutes to set the chocolate. Store in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 3 months.
Notes
- Soak dates in hot water for 10 minutes if they are dry or hard. Drain well before blending for a smoother mixture.
- Press the mixture extremely firmly into the pan to stop bars from crumbling when cut.
- Use a hot knife, running it under warm water and wiping dry between cuts, for cleaner slices through the chocolate.
- Toast the nuts in a dry skillet for 5 minutes before use to improve flavor and crunch.
- Store bars between layers of parchment paper to stop them sticking together in storage containers.
- Replace almond butter with peanut butter, cashew butter, or sunflower seed butter for variations.
- Swap maple syrup for honey or brown rice syrup.
- Add 2 tablespoons of vanilla or chocolate protein powder to boost protein to 10 grams per bar.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Snack Bar
- Method: No-Bake
- Cuisine: American