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Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Set aside.

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.

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.

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.

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.

Place the baking pan in the freezer for at least 30 minutes, or until the bar is completely firm.

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.

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.

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.

Immediately sprinkle a pinch of Fleur de Sel or pink salt over the top of each chocolate-coated bar.

Return the bars to the freezer for another 30 minutes, or until the chocolate has fully set.

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.


Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Set aside.

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.

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.

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.

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.

Place the baking pan in the freezer for at least 30 minutes, or until the bar is completely firm.

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.

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.

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.

Immediately sprinkle a pinch of Fleur de Sel or pink salt over the top of each chocolate-coated bar.

Return the bars to the freezer for another 30 minutes, or until the chocolate has fully set.

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.
