Dark Chocolate Coated Nut & Seed Energy Bars with Fleur de Sel
Dark Chocolate Coated Nut & Seed Energy Bars with Fleur de Sel
Ingredients
For the Nut & Seed Mixture
- 1/2 cup almonds, roasted, roughly chopped
- 1/4 cup pistachios, shelled, roasted, roughly chopped
- 1/4 cup pecans, roasted, roughly chopped
- 1/4 cup pumpkin seeds, roasted
- 1/4 cup coconut flakes, unsweetened
- 1/4 cup dried cranberries
For the Binder
- 1/4 cup honey
- 2 tablespoons maple syrup
- 1/4 teaspoon pink salt
For the Coating & Finish
- 6 ounces dark chocolate, chopped, 70% cacao or higher
- 1/4 teaspoon Fleur de Sel, for sprinkling, as needed
Instructions
- 1
Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides to easily lift the bars later. Set aside.
⏱️ 2 min
- 2
In a large mixing bowl, combine the chopped almonds, pistachios, pecans, pumpkin seeds, unsweetened coconut flakes, and dried cranberries. Mix well to ensure an even distribution of ingredients.
⏱️ 3 min
- 3
In a small saucepan over medium-low heat, combine the honey, maple syrup, and pink salt. Heat gently, stirring occasionally, until the mixture is well combined and just begins to bubble around the edges. This should take about 3-5 minutes.
⏱️ 5 min
- 4
Immediately pour the hot sweetener mixture over the nut and seed blend in the large bowl. Stir thoroughly with a sturdy spoon or spatula, ensuring all the dry ingredients are evenly coated with the sticky syrup.
⏱️ 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, uniform layer. The firmer you press, the less likely the bars are to crumble.
⏱️ 5 min
- 6
Place the baking pan in the freezer for at least 45 minutes to 1 hour, or until the mixture is completely firm and solid.
⏱️ 45 min
- 7
Once firm, remove the pan from the freezer. Use the parchment paper overhang to lift the block of nut and seed mixture out of the pan. Place it on a cutting board and, using a sharp, heavy knife, carefully cut it into 8-12 individual bar shapes, depending on your desired size.
⏱️ 5 min
- 8
Prepare a double boiler by placing a heatproof bowl over a saucepan of simmering water (ensure the bowl does not touch the water). Add the chopped dark chocolate to the bowl and stir occasionally until completely melted and smooth. Alternatively, melt the chocolate in a microwave-safe bowl in 30-second intervals, stirring after each, until smooth.
⏱️ 5 min
- 9
Dip each bar into the melted dark chocolate, using a fork or dipping tools to ensure it's fully coated. Lift the bar, allowing excess chocolate to drip off, then place it on a clean piece of parchment paper or a wire rack set over parchment paper.
⏱️ 5 min
- 10
Immediately after dipping each bar, sprinkle a small pinch of Fleur de Sel over the wet chocolate. Repeat for all bars.
⏱️ 2 min
- 11
Allow the chocolate-coated bars to set completely at room temperature or in the refrigerator for about 15 minutes, until the chocolate is firm. Store in an airtight container at room temperature for up to 1 week, or in the refrigerator for longer freshness.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Dark Chocolate Coated Nut & Seed Energy Bars with Fleur de Sel
Ingredients
For the Nut & Seed Mixture
- 1/2 cup almonds, roasted, roughly chopped
- 1/4 cup pistachios, shelled, roasted, roughly chopped
- 1/4 cup pecans, roasted, roughly chopped
- 1/4 cup pumpkin seeds, roasted
- 1/4 cup coconut flakes, unsweetened
- 1/4 cup dried cranberries
For the Binder
- 1/4 cup honey
- 2 tablespoons maple syrup
- 1/4 teaspoon pink salt
For the Coating & Finish
- 6 ounces dark chocolate, chopped, 70% cacao or higher
- 1/4 teaspoon Fleur de Sel, for sprinkling, as needed
Instructions
- 1
Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides to easily lift the bars later. Set aside.
⏱️ 2 min - 2
In a large mixing bowl, combine the chopped almonds, pistachios, pecans, pumpkin seeds, unsweetened coconut flakes, and dried cranberries. Mix well to ensure an even distribution of ingredients.
⏱️ 3 min - 3
In a small saucepan over medium-low heat, combine the honey, maple syrup, and pink salt. Heat gently, stirring occasionally, until the mixture is well combined and just begins to bubble around the edges. This should take about 3-5 minutes.
⏱️ 5 min - 4
Immediately pour the hot sweetener mixture over the nut and seed blend in the large bowl. Stir thoroughly with a sturdy spoon or spatula, ensuring all the dry ingredients are evenly coated with the sticky syrup.
⏱️ 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, uniform layer. The firmer you press, the less likely the bars are to crumble.
⏱️ 5 min - 6
Place the baking pan in the freezer for at least 45 minutes to 1 hour, or until the mixture is completely firm and solid.
⏱️ 45 min - 7
Once firm, remove the pan from the freezer. Use the parchment paper overhang to lift the block of nut and seed mixture out of the pan. Place it on a cutting board and, using a sharp, heavy knife, carefully cut it into 8-12 individual bar shapes, depending on your desired size.
⏱️ 5 min - 8
Prepare a double boiler by placing a heatproof bowl over a saucepan of simmering water (ensure the bowl does not touch the water). Add the chopped dark chocolate to the bowl and stir occasionally until completely melted and smooth. Alternatively, melt the chocolate in a microwave-safe bowl in 30-second intervals, stirring after each, until smooth.
⏱️ 5 min - 9
Dip each bar into the melted dark chocolate, using a fork or dipping tools to ensure it's fully coated. Lift the bar, allowing excess chocolate to drip off, then place it on a clean piece of parchment paper or a wire rack set over parchment paper.
⏱️ 5 min - 10
Immediately after dipping each bar, sprinkle a small pinch of Fleur de Sel over the wet chocolate. Repeat for all bars.
⏱️ 2 min - 11
Allow the chocolate-coated bars to set completely at room temperature or in the refrigerator for about 15 minutes, until the chocolate is firm. Store in an airtight container at room temperature for up to 1 week, or in the refrigerator for longer freshness.
⏱️ 15 min