Name: Dark Chocolate and Sea Salt Nut Bars
Prep time: 20 min
Total time: 2 h 20 min
Cuisine: American
Ingredients: 1 cup medjool dates, pitted and chopped; 1/4 cup pure maple syrup; 1/4 cup creamy almond butter (or peanut butter); 1/2 tsp vanilla extract; 1/4 tsp fine sea salt; 1 1/2 cups mixed raw nuts (such as almonds, cashews, walnuts); 1/4 cup pumpkin seeds; 2 tbsp chia seeds; 1/4 cup shredded coconut (unsweetened); 1/2 cup dark chocolate chips or chunks; 1 tsp coconut oil; Flaky sea salt for topping

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These Dark Chocolate and Sea Salt Nut Bars are a crunchy, chewy dream. Naturally sweetened with dates and maple syrup, they’re packed with raw nuts, seeds, coconut, and a luscious layer of dark chocolate. I love the balance of sweet and salty, and the no-bake process makes these bars incredibly easy to whip up. Whether I'm reaching for a wholesome dessert or a grab-and-go snack, these bars deliver every time.

Dark Chocolate and Sea Salt Nut Bars

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 cup medjool dates, pitted and chopped

¼ cup pure maple syrup

¼ cup creamy almond butter (or peanut butter)

½ teaspoon vanilla extract

¼ teaspoon fine sea salt

1 ½ cups mixed raw nuts (such as almonds, cashews, walnuts)

¼ cup pumpkin seeds

2 tablespoon chia seeds

¼ cup shredded coconut (unsweetened)

½ cup dark chocolate chips or chunks

1 teaspoon coconut oil

Flaky sea salt for topping

Directions

I start by lining an 8x8-inch pan with parchment paper for easy removal later.

In a food processor, I pulse the chopped dates until they form a sticky paste.

Then, in a medium saucepan over low heat, I combine the maple syrup, almond butter, vanilla, and sea salt. I stir this until smooth and warmed through.

I remove it from the heat and stir in the date paste until fully incorporated.

In a large bowl, I mix the raw nuts, pumpkin seeds, chia seeds, and shredded coconut. Then I pour the date mixture over the dry ingredients and mix everything together until well combined.

I press the mixture firmly and evenly into the prepared pan, using another sheet of parchment to flatten it out.

In a small bowl, I melt the dark chocolate and coconut oil together in the microwave, heating in 20-second intervals and stirring until smooth.

I pour the melted chocolate over the bars, spreading it out evenly.

I finish by sprinkling flaky sea salt on top.

Then I refrigerate the bars for at least 2 hours until they’re set and firm.

Once chilled, I remove them from the pan and slice into bars.

Servings and timing

This recipe makes 10 bars.

Prep Time: 20 minutes

Cooking Time: 0 minutes

Chilling Time: 2 hours

Total Time: 2 hours 20 minutes

Calories per serving: 280 kcal

Variations

I often switch things up based on what I have on hand. Instead of almond butter, I sometimes use peanut or sunflower seed butter. I might throw in dried cranberries or raisins for extra chew and natural sweetness. If I want an extra protein boost, I add a scoop of plant-based protein powder to the dry mix. Swapping the nuts—like using pecans or hazelnuts—also gives a fun twist to the flavor profile.

Storage/Reheating

I keep these bars stored in an airtight container in the fridge for up to one week. They hold their shape best when chilled. For longer storage, I freeze them and just thaw a bar for a few minutes at room temperature when I want one. There’s no reheating needed—just grab and enjoy.

FAQs

How do I make these nut bars nut-free?

I swap out the mixed nuts for seeds like sunflower seeds, pumpkin seeds, and hemp seeds. I also use sunflower seed butter instead of almond butter to make them completely nut-free.

Can I use honey instead of maple syrup?

Yes, I can substitute honey if I’m not strictly vegan. It changes the flavor slightly, but still works well to bind and sweeten the bars.

What’s the best way to slice these without breaking them?

I use a sharp knife and let the bars sit out for a few minutes after removing them from the fridge. That way, the chocolate softens just enough for a clean cut without cracking.

Are these bars good for kids?

Absolutely. I like making them for a healthy school snack or after-sports energy boost. I just make sure the nuts and seeds are age-appropriate and not a choking hazard for little ones.

Can I double the recipe?

Yes, I double the ingredients and use a 9x13-inch pan. The bars are just as delicious and perfect for feeding a crowd or prepping for the week.

Conclusion

These Dark Chocolate and Sea Salt Nut Bars are one of my favorite snacks to make ahead. They’re full of real, nourishing ingredients and satisfy both salty and sweet cravings. I keep a stash in the fridge for a quick energy bite, and they never last long. Whether I’m meal prepping or looking for a healthier dessert, these bars check all the boxes.

📖 Recipe:

Dark Chocolate and Sea Salt Nut Bars

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Author: Cheryl
Total Time: 2 hours 20 minutes
Yield: 10 bars
Diet: Vegan

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Description

A crunchy, chewy, naturally sweetened snack bar made with mixed nuts, seeds, dates, and dark chocolate. These no-bake bars are rich in healthy fats and plant protein, topped with flaky sea salt for the perfect sweet-savory bite. Ideal for on-the-go snacking or a wholesome dessert.

Instructions

Line an 8x8-inch pan with parchment paper.
In a food processor, pulse the chopped dates until they form a sticky paste.
In a medium saucepan over low heat, combine the maple syrup, almond butter, vanilla extract, and fine sea salt. Stir until smooth and warmed through.
Remove from heat and stir in the processed dates until well incorporated.
In a large bowl, mix the nuts, pumpkin seeds, chia seeds, and shredded coconut.
Pour the date mixture over the dry ingredients and mix thoroughly with a spatula or your hands.
Press the mixture evenly into the prepared pan using another piece of parchment to flatten.
In a small bowl, melt the dark chocolate and coconut oil together in the microwave in 20-second intervals, stirring between each until smooth.
Pour the melted chocolate over the bars and spread evenly.
Sprinkle with flaky sea salt.
Refrigerate for at least 2 hours until firm.
Remove from the pan and slice into bars. Store in the fridge for up to 1 week.