Homemade Dark Chocolate Sea Salt KIND Nut Bars (V, GF, DF): a protein-rich recipe for homemade KIND bars drizzled in dark chocolate and sprinkled with sea salt. Vegan, Gluten Free, Dairy-Free, Protein-Packed.
Dark Chocolate and Sea Salt. Otherwise known as… the BEST flavor combo ever. Like, EVER.
So remember when I said I had plans for my basic 5 Ingredient Homemade KIND Nut Bars? Remember when I said it’d be… GOOD? And tasty? And saucy? And All the Things? Okay, maybe I didn’t say that because I didn’t want to spoil the surprise. But you know what I mean!
And does the combo of dark chocolate and sea salt equal “saucy?” I think it does.
Well, here ya go. 😉 Allow me to present to you my Homemade Dark Chocolate Sea Salt KIND Nut Bars.
Quick show of hands, who here is a HUGE fan of the dark chocolate + sea salt combo?
Okay, fine, I can’t really see you raise your hands, as this is the internet… but I can feel your excitement due to my vivid imagination. Go imagination!!
Alright, it’s starting to sound a bit desperate and lonely up in here. Moving on…
If you’ve been around BB for long enough, you know that healthy homemade snacks that actually taste like candy/dessert awesomeness is a BIG thing around here. Like, a really. Big. Thing. Let’s just say that I spend my days and nights thinking of excuses/ways/recipes to allow us hard-working, sweet tooth (like, woah), folks ways to enjoy what we love in the afternoon, in the morn, and for sure, after the gym. Oh. YES.
I mean, have you tried my no bake Peanut Butter Cup Oatmeal Bars? <— They seriously taste like peanut butter cups and granola bars got together and made sweet, sweet, kitchen creations. Let’s keep it family-friendly here, folks. 😉 The combo of velvety peanut butter and chocolate layered atop a thick, dense, chewy foundation of satisfying peanut butter bars… it’s just beyond.
Or, have you tried my 4 ingredient No Bake Peanut Butter Coconut Oatmeal Cookies? These cookies are one of my absolute favorites. They’re so easy to make, they remind me of an old, old favorite: honey-roasted peanuts, and they’re the perfect chewy combo of peanut butter, oats and coconut. Admit it, you’re drooling right now. And guess what?
You can eat them for breakfast and totally get away with it.
Or, or, have you tried my no bake Cherry Chocolate Chip Chia Energy Bites? They taste like chocolate cherry pie. But in poppable, portable and potent (alright, I was desperately looking for another “p”)… uh, protein-rich (bingo) form! If you like cherries and LOVE chocolate, these little bites of dessert protein are for you.
And don’t even get me started on my Almond Butter Cookie Dough Granola Bars, No Bake Chocolate Peanut Butter Oatmeal Cookie Dough Bars, Double Chocolate Banana Muffins, or my Peanut Butter Chocolate Chip Oatmeal Breakfast Bars.
They ALL. Taste. Like. Dessert.
But you can eat them for breakfast.
Because that’s how we roll here. ..
See what I mean? Dessert-level snacks are kind of my thing. And they’re kind of our thing, don’t you think? 🙂
Anywho, I get requests all the time for more candied nut recipes and more granola bar recipes… so I figured it was time to once again mashup the two in the most delicious way possible. These Homemade Dark Chocolate Sea Salt KIND Nut Bars taste like your favorite skillet-roasted, warm, cozy candied nuts… but coated in velvety, smooth, dark chocolate—your favorite kind of course. Then, lightly or generously (depending on how you like it) sprinkled with perfectly coarse gems of sea salt.
Tell me you can seriously resist the sound of that. Come on.
Best thing about these homemade dark chocolate sea salt KIND nut bars? They’re made with just 1/4 cup of pure maple syrup for the entire batch. Yep, the ENTIRE batch. That’s 12 bars worth. In case you’re still not convinced, allow me to tell you all about these Homemade Dark Chocolate Sea Salt KIND Nut Bars. They’re:
- made with just 7 ingredients
- SO much fun to dip and drizzle
- vegan, gluten-free, dairy-free
- scrumptiously salty and sweet
- crunchy, chewy, satisfying
- deliciously protein-packed
- plant-based and allergy-friendly
- perfect for dessert or a snack
- made with the simple, healthy whole ingredients you love
- all of your nutty chocolate dreams come true
- (like, who doesn’t have those?)
- one of my favorite desserts. I mean snacks. I mean dessert. ..
So whaddya think? Are you ready to get your homemade KIND bar on? Let’s SO do this! You’ve got to tell me how you like dipping and drizzling these guys. Erik and I had waaaaaay too much fun during the dreamy melting chocolate stage. Let’s just say we may or may not have “accidentally” made a chocolate mess, which we had to “clean up” by eating. Yes, by eating…it ALL! I can’t wait to hear what you think of this recipe! In the meantime, tell me…
What dessert-inspired snack would you like to see next on Beaming Baker?
Sending you all my love and maybe even a dove, xo Demeter ❤️
☀︎ Click below to Pin ☀︎
☀︎ Did you make this recipe? Take a pic and share it on Instagram with the hashtag #beamingbaker and tag @beamingbaker. I would love to see it! ☀︎
Print
Homemade Dark Chocolate Sea Salt KIND Nut Bars (Gluten Free, Vegan, Dairy-Free, Protein-Packed)
- Yield: 12 bars 1x
Print Recipe
Pin RecipeDescription
Homemade Dark Chocolate Sea Salt KIND Nut Bars (V, GF, DF): a protein-rich recipe for homemade KIND bars drizzled in dark chocolate and sprinkled with sea salt. Vegan, Gluten Free, Dairy-Free, Protein-Packed.
Ingredients
KIND Bars
- 1 cup almonds
- ½ cup peanuts
- ½ cup vegan gluten free brown rice crisp cereal
- ¼ teaspoon sea salt
- ¼ cup pure maple syrup
Chocolate Coating
- 1/3 cup vegan chocolate chips
- ½ teaspoon coconut oil
Chocolate Drizzle
- 3 tablespoons vegan chocolate chips
- ¼ teaspoon coconut oil
Topping
- sea salt for topping
Instructions
- Preheat oven to 325°F. Line an 8-inch square baking pan with parchment paper. Set aside.
- Make the bars: Add almonds, peanuts, cereal and salt to a large bowl. Stir until well mixed. Pour maple syrup over this mixture. Fold until well incorporated.
- Pour this mixture into the prepared baking pan. Using a rubber spatula, smooth into a tightly packed, even layer. Bake for 30-40 minutes (mine took 35 mins). Bars must bake thoroughly, or they won’t hold together when cooled.
- Allow to cool for 1 hour, or until completely cooled. Use a heatproof spatula to gently lift and loosen bars from parchment. Slice into 12 bars (6 rows by 2 columns).
- Line a large baking sheet with parchment paper or wax paper. Clear some room in the freezer for this sheet–you will need it later. Set the sheet on a clear work area.
- Dip the bars: Melt the chocolate using the double boiler method, or doing the following. Add Chocolate Coating ingredients to a medium microwave-safe bowl (large enough to dip bars in). Heat in the microwave in 15-second increments until softened and melted. Stir in between heating, until smooth.
- Dip the bottom of one bar into the melted chocolate, scraping off excess on the side of the bowl. There should be enough chocolate for a thin layer on each bar. Place on the prepared baking sheet. Repeat, spacing each bar evenly apart, until all bars are dipped.
- Drizzle the bars: Add Chocolate Drizzle ingredients to a clean, microwave-safe bowl. Repeat heating instructions, until chocolate is smooth. Spoon melted chocolate into a zip bag with a tiny corner snipped off. Drizzle each bar in a zigzag pattern. Sprinkle sea salt over bars.
- Place bars carefully into the freezer. Freeze for 10-20 minutes, or until chocolate is completely hardened. Enjoy! Storing instructions below.
Notes
– Adapted from my 5 Ingredient Homemade KIND Nut Bars (V, GF, DF).
– Storing instructions: for the first day, store in an airtight container in the refrigerator. After the first day in the fridge, you may store them at room temperature in a cool, dark environment for up to 1 month.
– More easy homemade snacks (all V, GF, DF): peanut butter cup oatmeal bars, cherry chocolate chip chia energy bites, peanut butter cookie energy bars, cranberry almond butter breakfast bars.
- Category: Energy Bars, Snacks, Vegan, Gluten-Free, Dairy-Free, Refined Sugar Free, Protein-Packed.
© beamingbaker.com. All content and images are protected by copyright. Please do not use my images or recipe without my permission. If you wish to republish this recipe, please re-write the entire recipe using your own words and include a link to this post for the recipe.
If you enjoyed this Homemade Dark Chocolate Sea Salt KIND Nut Bars recipe, then you’ll just love these plant-based, allergy-friendly recipes:
☀︎ Homemade Protein-Packed Chocolate Energy Snack Recipes
No Bake Double Chocolate Cherry Coconut Energy Bites (Vegan, DF, GF, Whole Grain) | No Bake Gluten Free Peanut Butter Fruit & Nut Cookies (Dairy-Free, Gluten-Free, V) | 4 Ingredient No Bake Peanut Butter Cookie Energy Bars (V, GF, DF, No Added Sugar, Grain-Free) | Dark Chocolate Almond Coconut Trail Mix Cookies (Vegan, Dairy-Free, Gluten-Free)
Facebook ☀︎ Pinterest ☀︎ Twitter ☀︎ Instagram
Sara says
March 13, 2019 at 6:37 amThank you so much for this recipe. I make it over and over, excluding the tree nuts and adding seeds, for my husband who is allergic to tree nuts! He absolutely loves them and I do too!
Demeter | Beaming Baker says
March 14, 2019 at 3:42 pmThat makes me so happy to hear, Sara! 🙂 Seeds sound amazing in this. Happy baking & eating hehe to you and your hubby!
Grace says
March 11, 2019 at 6:41 pmWhat can I substitute for coconut oil as I’m allergic to it?
Thanks
Demeter | Beaming Baker says
March 12, 2019 at 9:33 amHi Grace! You could try using a neutral tasting oil. Hope this helps! 🙂
Ryan Juhnke says
December 21, 2018 at 8:22 pmWould these still stick together if i added dried cranberriers? It looks like exactly what i was looking for with the exception of dried fruit (cranberries probably). Any suggestions are welcome.
Demeter | Beaming Baker says
December 24, 2018 at 10:02 amHi Ryan! Yes, they’ll stick together. Just make sure to swap one of the ingredients for the amount of cranberries you want to add, instead of tacking it on. Ex.: add 1/2 cranberries, then reduce almonds by 1/2 cup. Enjoy!
Karina says
September 1, 2018 at 1:48 pmI made this in a rush last night(severe chocolate craving!) and it was SOOOO GOOOD!!!!! I pan roasted some almonds with the coconut oil then added them to the melted chocolate. Oh my goodness what a treat – thank you for the recipe!
★★★★★
Demeter | Beaming Baker says
September 3, 2018 at 5:06 pmYay! When the chocolate cravings call, you have to answer! . So happy to hear you enjoyed them Karina! ☺️
Adele says
August 1, 2018 at 8:47 pmHi,
Can you please provide the nutritional information for these bars.
Thankyou
★★★★★
Patricia says
July 14, 2018 at 6:03 pmHi…Do you by any chance have a calorie, protein, and carb. count?
Thanks
★★★★★
Adele says
August 1, 2018 at 8:49 pmYes, Can you please provide the nutritional information for the bars. Thanks!
Kyle says
May 12, 2018 at 10:04 pmGreat recipe! My second attempt was a huge success. The first one didn’t cut well and fell apart, but the taste was still great and so tasty. So, I was determined to try it again and make it prettier. It worked! This bar is so tasty and healthy! Thanks for sharing the wonderful recipe!
Demeter | Beaming Baker says
May 15, 2018 at 9:54 amThanks, Kyle! 🙂 So happy the second attempt worked out. Did you change anything? Thanks for reporting back and letting me know. Enjoy!
Kyle says
May 28, 2018 at 12:32 pmI used different cereal (Barbara’s cinnamon puffins) when I first tried the recipe. I had to break it down into small pieces but maybe not small enough or I didn’t mix it well? Cutting was not easy. Maybe it was under mixed. Anyway, the second one turned out great with the same cereal. I only let it cool for 30 mins but the cutting was easier. Even if they fall apart, the taste is fantastic. I took it to work and everyone loved it and asked for the recipe. I really love the recipe! Thank you again!
Kyle says
May 28, 2018 at 10:01 pmI have questions. The ratio of nuts, maple syrup and rice cereal is probably important, correct?
Demeter | Beaming Baker says
May 29, 2018 at 5:45 pmYes, I’ve found this ratio works best with these ingredients to keep the bars firm yet slightly chewy. 🙂
Demeter | Beaming Baker says
May 29, 2018 at 5:43 pmI’m glad to hear that you had an easier time cutting it the second time around, and that everyone at the office enjoyed it. Also, it sounds absolutely delicious with the cinnamon cereal! . You’re very welcome Kyle, thanks for taking the time to stop by!
Gary says
April 1, 2018 at 6:26 pmYou use raw nuts in this recipe don’t you. I made one batch with roasted nuts and am now making a second batch with raw nuts.
★★★★★
Demeter | Beaming Baker says
April 3, 2018 at 12:28 pmHi Gary, I use roasted nuts in this one. But you can use whichever you prefer. 🙂
Aria says
February 8, 2018 at 3:47 amHi I have been looking for a recipe to enable myself to have a better post workout snack, high protein low calorie low carb – has anyone worked out the calorie content of these and the protein amounts? I’m trying to keep track of everything I eat as I am not losing weight when I feel like I should be . been working out an hour at the gym 5 times a week for the last 2 weeks and portion controlling … not sure why I’m not seeing results!!!
Demeter | Beaming Baker says
February 9, 2018 at 9:43 amHi Aria, I’ve calculated the nutritional info for the non-chocolate dipped base of this bar here. I’m not a medical expert, but I can say I’ve been there! Just give yourself and your body some time. Do what makes you feel good, healthy and strong. Maybe focus less on the scale and more on how you feel overall. You’ve got this! ❤️
Amanda Kempster says
March 3, 2018 at 9:23 pmWhen this happened to me I changed my diet and it made the difference. I don’t believe in low carb (carbs are your body’s fuel) only good carbs, like fruit and veg . fibre was the key to me losing weight and beans were my saviour .. Try to increase your fibre intake (make sure your water in take is high too) and hopefully you’ll see results. I am gluten free and only have full fat non homogenised dairy. I also have minimal meat, one – two days a week max. Good luck!
Amanda says
November 6, 2017 at 6:48 amHi! Can these be made without baking? I am looking for a no bake bars. Thank you!
Demeter | Beaming Baker says
November 6, 2017 at 4:17 pmHi Amanda, unfortunately, these bars are baking-required. I do have a TON of no bake bars though! 🙂 Here’s the no bake category.
3 Ingredient No Bake Peanut Butter Granola Bars
No Bake Chewy Chocolate Chip Granola Bars
No Bake Peanut Butter Cookie Energy Bars
No Bake Chocolate Peanut Butter Bars (more of a dessert)
Hope this helps!
Liz says
October 6, 2017 at 6:29 pmMine came out brittle and broke in pieces. Did I bake too long? Melted chips and coconut oil and made it into small pieces.
★★★★
Demeter | Beaming Baker says
October 9, 2017 at 1:28 pmHi Liz, I’m so sorry to hear that! Perhaps you could reduce the bake time by 5-10 minutes next time around. Also, I’m a bit confused–were the bars in pieces before dipping in melted chocolate?
Liz says
October 9, 2017 at 4:37 pmYes when I tried to pick then up off the parchment paper they fell apart. No worries though they were still good! Might try honey next time. Anxious to try some other recipes.
Janelle Baptist says
December 30, 2017 at 6:55 pmThis happened to me too 🙁 I used honey and cooked them for 28 minutes and they’re very toffee-like and a bit brown now and are falling apart… Any suggestions for next time?
Demeter | Beaming Baker says
January 1, 2018 at 6:28 amSo sorry to hear that, Janelle! Was there a sticky residue left under the bars, on the parchment paper? If so, then there was a little too much sweetener. Also, did you very, very firmly pack the nuts into a tight layer before baking? That will help the bars adhere. Lastly, since I recommended baking them for 30-40 minutes, try baking them around 35 minutes, rather than 28 mins. Good luck! 🙂
Roro says
September 20, 2017 at 12:38 amCan we substitute the maple syrup with honey. Thanks a lot for the recipe!
Demeter | Beaming Baker says
September 22, 2017 at 7:40 amHi Roro, yes I believe that will work. Can’t wait to hear how they turn out for you. 🙂
Pat says
September 19, 2017 at 5:13 pmAny suggestions on what can replace the rice cereal???
Demeter | Beaming Baker says
September 22, 2017 at 7:38 amHi Pat, you can use puffed quinoa or one of your favorite cereals with a similar texture. 🙂 Enjoy!
Jill says
September 2, 2017 at 10:42 pmJust made my second batch and they are delicious!!! Any suggestions to have them cut more evenly? Mine are braking into larger chunks instead of “bars.” Thanks!
Demeter | Beaming Baker says
September 6, 2017 at 4:33 pmSo glad you enjoyed them, Jill! 🙂 I recommend slicing them somewhat slowly–I know, that totally sound funny lol. Basically, you want to press the knife down nice and firm on one end, pick up the knife and scoot it further down the cut line, press a bit more firmly, and keep going. Hope this helps! Also, you can try baking it just a few minutes less so it comes out less dry and, thus, a bit easier to slice. Enjoy!
Mariel says
August 27, 2017 at 8:19 pmHi! Can what if I don’t have maple syrup? Can I use agave instead?
Demeter | Beaming Baker says
August 29, 2017 at 3:52 pmHi Mariel, that might just work–but no guarantees since I haven’t test that yet. Brown rice syrup would probably work too. 🙂
Marsha | Marsha's Baking Addiction says
August 27, 2017 at 6:06 amI’m loving your homemade KIND bars! I bet these ones taste amazing with the dark chocolate and salt! Hope you’ve had a great week, Demeter! 🙂
★★★★★
Demeter | Beaming Baker says
August 29, 2017 at 3:43 pmThanks so much, Marsha! Dark chocolate and sea salt just go so well together. Have a great week, Marsha! 🙂
Chrisy says
August 25, 2017 at 9:57 amAbsolutely in love with these bars! Would love to have a batch on hand for busy mornings 😀
★★★★★
Demeter | Beaming Baker says
August 29, 2017 at 11:58 amWoohoo!! They’re the BEST on busy mornings! 🙂
vimla says
October 1, 2017 at 5:55 amHi I just found you today and I love all your recipes. You are a goddess. Also like your name.sending you warm greetings from Mauritius
Demeter | Beaming Baker says
October 2, 2017 at 2:23 pmHi Vimla, aww… you’re so sweet. 🙂 It’s so cool that you know what my name means! Sending you big hugs from Boston. Happy baking! ❤️
Maria says
August 24, 2017 at 12:58 pmThis flavor is my favorite and now I can make them at home. I have all these ingredients (which is unusual for me.) These will be perfect for my snack at work or after a work out.
Demeter | Beaming Baker says
August 24, 2017 at 4:01 pmYay!!! There’s just something about making these by yourself that’s SO satisfying. 🙂 Can’t wait to hear your thoughts, Maria! 🙂
Jen says
August 24, 2017 at 12:37 pmThese look wonderful, and I wouldn’t want to substitute a thing if I didn’t have to. BUT, do you have a suggestion for subbing out the peanuts for those who can’t eat them?
Demeter | Beaming Baker says
August 24, 2017 at 3:59 pmHi Jen! Yes, you can absolutely substitute the peanuts for another nut of your choice–perhaps even more almonds? 🙂 Can’t wait to hear what you think!
Kat says
August 24, 2017 at 10:21 amWow, they look absolutely delicious! These were my favorite variety of KIND bars… I can’t wait to make these. Thank you!
Demeter | Beaming Baker says
August 24, 2017 at 3:58 pmThanks Kat! Right?? Such a great flavor that I totally miss. Can’t wait to hear how they turn out! My pleasure. 🙂