Dark Chocolate Nut & Seed Energy Bars
Dark Chocolate Nut & Seed Energy Bars
Ingredients
For the Dry Mix
- 1/2 cup whole raw almonds
- 1/4 cup shelled raw pistachios
- 1/4 cup raw pecan halves
- 1/4 cup shelled raw pumpkin seeds
- 1/2 cup large unsweetened coconut flakes
- 1/2 cup dried cranberries
For the Binder
- 1/4 cup honey
- 1/4 cup maple syrup
- 1/4 teaspoon pink salt
For the Coating
- 6 ounces dark chocolate, chopped
- 1/4 teaspoon fleur de sel, for sprinkling
Instructions
- 1
Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars later. Set aside.
⏱️ 2 min
- 2
In a large mixing bowl, combine the whole raw almonds, shelled raw pistachios, raw pecan halves, shelled raw pumpkin seeds, large unsweetened coconut flakes, and dried cranberries. Stir thoroughly with a spoon or spatula to ensure an even distribution of ingredients.
⏱️ 3 min
- 3
In a small saucepan, combine the honey, maple syrup, and pink salt. Heat the mixture over medium heat, stirring occasionally, until it begins to bubble gently and is well combined, forming a sticky syrup. This should take about 2-3 minutes.
⏱️ 3 min
- 4
Immediately pour the hot honey and maple syrup mixture over the dry nut and seed mixture in the large bowl. Stir vigorously with a sturdy spatula until all the dry ingredients are evenly coated and sticky.
⏱️ 2 min
- 5
Transfer the coated mixture into the prepared baking pan. Using the back of a spoon or a piece of parchment paper, press the mixture down very firmly and evenly across the pan to create a compact, flat slab. Ensure it is tightly packed to prevent crumbling.
⏱️ 5 min
- 6
Place the baking pan in the freezer to set completely. This will take at least 30-45 minutes, or until the mixture is firm and solid.
⏱️ 45 min
- 7
Once the mixture is firm, remove the slab from the pan by lifting the parchment paper overhang. Place it on a cutting board. Using a sharp, heavy knife, carefully cut the slab into individual bar shapes (e.g., 8 bars).
⏱️ 5 min
- 8
Melt the chopped dark chocolate. You can do this in a microwave-safe bowl in 30-second intervals, stirring between each, or over a double boiler until smooth and glossy.
⏱️ 3 min
- 9
Dip each individual nut bar into the melted dark chocolate, ensuring it is fully coated. Allow excess chocolate to drip off, then place the coated bar on a sheet of parchment paper or a wire rack set over parchment paper.
⏱️ 5 min
- 10
Immediately after dipping each bar, sprinkle a pinch of fleur de sel over the wet chocolate. Repeat for all bars.
⏱️ 2 min
- 11
Allow the chocolate to set completely. You can place the bars in the refrigerator for about 15-20 minutes or at room temperature if cool enough, until the chocolate is firm.
⏱️ 20 min
Kitchen Tools
Nutrition Facts (per serving)
Dark Chocolate Nut & Seed Energy Bars
Ingredients
For the Dry Mix
- 1/2 cup whole raw almonds
- 1/4 cup shelled raw pistachios
- 1/4 cup raw pecan halves
- 1/4 cup shelled raw pumpkin seeds
- 1/2 cup large unsweetened coconut flakes
- 1/2 cup dried cranberries
For the Binder
- 1/4 cup honey
- 1/4 cup maple syrup
- 1/4 teaspoon pink salt
For the Coating
- 6 ounces dark chocolate, chopped
- 1/4 teaspoon fleur de sel, for sprinkling
Instructions
- 1
Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars later. Set aside.
⏱️ 2 min - 2
In a large mixing bowl, combine the whole raw almonds, shelled raw pistachios, raw pecan halves, shelled raw pumpkin seeds, large unsweetened coconut flakes, and dried cranberries. Stir thoroughly with a spoon or spatula to ensure an even distribution of ingredients.
⏱️ 3 min - 3
In a small saucepan, combine the honey, maple syrup, and pink salt. Heat the mixture over medium heat, stirring occasionally, until it begins to bubble gently and is well combined, forming a sticky syrup. This should take about 2-3 minutes.
⏱️ 3 min - 4
Immediately pour the hot honey and maple syrup mixture over the dry nut and seed mixture in the large bowl. Stir vigorously with a sturdy spatula until all the dry ingredients are evenly coated and sticky.
⏱️ 2 min - 5
Transfer the coated mixture into the prepared baking pan. Using the back of a spoon or a piece of parchment paper, press the mixture down very firmly and evenly across the pan to create a compact, flat slab. Ensure it is tightly packed to prevent crumbling.
⏱️ 5 min - 6
Place the baking pan in the freezer to set completely. This will take at least 30-45 minutes, or until the mixture is firm and solid.
⏱️ 45 min - 7
Once the mixture is firm, remove the slab from the pan by lifting the parchment paper overhang. Place it on a cutting board. Using a sharp, heavy knife, carefully cut the slab into individual bar shapes (e.g., 8 bars).
⏱️ 5 min - 8
Melt the chopped dark chocolate. You can do this in a microwave-safe bowl in 30-second intervals, stirring between each, or over a double boiler until smooth and glossy.
⏱️ 3 min - 9
Dip each individual nut bar into the melted dark chocolate, ensuring it is fully coated. Allow excess chocolate to drip off, then place the coated bar on a sheet of parchment paper or a wire rack set over parchment paper.
⏱️ 5 min - 10
Immediately after dipping each bar, sprinkle a pinch of fleur de sel over the wet chocolate. Repeat for all bars.
⏱️ 2 min - 11
Allow the chocolate to set completely. You can place the bars in the refrigerator for about 15-20 minutes or at room temperature if cool enough, until the chocolate is firm.
⏱️ 20 min