Homemade Energy Chocolate Nut Bars
Homemade Energy Chocolate Nut Bars
Ingredients
For the Nut and Fruit Base
- 1/2 cup almonds, toasted, roughly chopped
- 1/4 cup pistachios, shelled, toasted, roughly chopped
- 1/4 cup pecans, toasted, roughly chopped
- 1/4 cup pumpkin seeds, toasted
- 1/4 cup unsweetened coconut flakes, toasted
- 1/4 cup dried cranberries
For the Binder
- 1/4 cup honey
- 2 tablespoons maple syrup
- 1/4 teaspoon pink salt
For the Chocolate Coating
- 6 ounces dark chocolate, chopped
- 1/4 teaspoon Fleur de Sel, or pink salt, for sprinkling
Instructions
- 1
Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Set aside.
⏱️ 2 min
- 2
In a large mixing bowl, combine the toasted almonds, pistachios, pecans, pumpkin seeds, coconut flakes, and dried cranberries. Mix well to ensure an even distribution of ingredients.
⏱️ 5 min
- 3
In a small saucepan, combine the honey, maple syrup, and pink salt. Heat over medium heat, stirring occasionally, until the mixture comes to a gentle boil. Continue to boil for 1 minute, then remove from heat.
⏱️ 5 min
- 4
Pour the hot liquid binder over the nut and fruit mixture in the large bowl. Stir thoroughly with a spatula until all the dry ingredients are evenly coated.
⏱️ 3 min
- 5
Transfer the mixture to the prepared baking pan. Using the back of a spoon or a piece of parchment paper, press the mixture down very firmly and evenly into the pan to create a compact bar. This is crucial for the bars to hold their shape.
⏱️ 5 min
- 6
Place the baking pan in the freezer for at least 30 minutes, or until the bar is completely firm.
⏱️ 30 min
- 7
Once firm, remove the bar from the freezer and lift it out of the pan using the parchment paper overhang. Place it on a cutting board and cut into 4 equal bars (or desired size) using a sharp knife.
⏱️ 5 min
- 8
Melt the chopped dark chocolate. This can be done in a microwave-safe bowl in 30-second intervals, stirring after each, or over a double boiler until smooth.
⏱️ 5 min
- 9
Dip each bar into the melted dark chocolate, ensuring it is fully coated. Allow excess chocolate to drip off. Place the chocolate-coated bars on a clean piece of parchment paper or a wire rack set over parchment paper.
⏱️ 8 min
- 10
Immediately sprinkle a pinch of Fleur de Sel or pink salt over the top of each chocolate-coated bar.
⏱️ 1 min
- 11
Return the bars to the freezer for another 30 minutes, or until the chocolate has fully set.
⏱️ 30 min
- 12
Once set, the Homemade Energy Chocolate Nut Bars are ready to enjoy. Store in an airtight container in the refrigerator for up to 1 week.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Energy Chocolate Nut Bars
Ingredients
For the Nut and Fruit Base
- 1/2 cup almonds, toasted, roughly chopped
- 1/4 cup pistachios, shelled, toasted, roughly chopped
- 1/4 cup pecans, toasted, roughly chopped
- 1/4 cup pumpkin seeds, toasted
- 1/4 cup unsweetened coconut flakes, toasted
- 1/4 cup dried cranberries
For the Binder
- 1/4 cup honey
- 2 tablespoons maple syrup
- 1/4 teaspoon pink salt
For the Chocolate Coating
- 6 ounces dark chocolate, chopped
- 1/4 teaspoon Fleur de Sel, or pink salt, for sprinkling
Instructions
- 1
Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Set aside.
⏱️ 2 min - 2
In a large mixing bowl, combine the toasted almonds, pistachios, pecans, pumpkin seeds, coconut flakes, and dried cranberries. Mix well to ensure an even distribution of ingredients.
⏱️ 5 min - 3
In a small saucepan, combine the honey, maple syrup, and pink salt. Heat over medium heat, stirring occasionally, until the mixture comes to a gentle boil. Continue to boil for 1 minute, then remove from heat.
⏱️ 5 min - 4
Pour the hot liquid binder over the nut and fruit mixture in the large bowl. Stir thoroughly with a spatula until all the dry ingredients are evenly coated.
⏱️ 3 min - 5
Transfer the mixture to the prepared baking pan. Using the back of a spoon or a piece of parchment paper, press the mixture down very firmly and evenly into the pan to create a compact bar. This is crucial for the bars to hold their shape.
⏱️ 5 min - 6
Place the baking pan in the freezer for at least 30 minutes, or until the bar is completely firm.
⏱️ 30 min - 7
Once firm, remove the bar from the freezer and lift it out of the pan using the parchment paper overhang. Place it on a cutting board and cut into 4 equal bars (or desired size) using a sharp knife.
⏱️ 5 min - 8
Melt the chopped dark chocolate. This can be done in a microwave-safe bowl in 30-second intervals, stirring after each, or over a double boiler until smooth.
⏱️ 5 min - 9
Dip each bar into the melted dark chocolate, ensuring it is fully coated. Allow excess chocolate to drip off. Place the chocolate-coated bars on a clean piece of parchment paper or a wire rack set over parchment paper.
⏱️ 8 min - 10
Immediately sprinkle a pinch of Fleur de Sel or pink salt over the top of each chocolate-coated bar.
⏱️ 1 min - 11
Return the bars to the freezer for another 30 minutes, or until the chocolate has fully set.
⏱️ 30 min - 12
Once set, the Homemade Energy Chocolate Nut Bars are ready to enjoy. Store in an airtight container in the refrigerator for up to 1 week.
⏱️ 1 min