These dark chocolate nutty bars are protein-packed and a delicious way to get your good fats in for the day! They're made with whole food ingredients. These easy no-bake bars are Paleo-friendly and the perfect healthy snack or dessert.
With a thick layer of dark chocolate on top, these dark chocolate nutty bars taste like an indulgent candy bar, but they're full yummy goodness!
How To Make Dark Chocolate Nutty Bars
Ingredients:
1 cup unsweetened shredded coconut
1 cup raw almonds, toasted
1 cup raw pecans, toasted
2 tablespoon hemp seeds
⅔ cup natural peanut butter (or almond butter)
½ cup virgin coconut oil
½ teaspoon sea salt
3 tablespoon honey
1 tablespoon vanilla extract
1 tablespoon ground golden flaxseeds
10 oz 60% (or more) dark chocolate
Directions:
Toast almonds and pecans at 350 degrees for 5 minutes. Set aside to cool. Meanwhile, line an 11x7 glass pan with wax paper, making sure you come up the sides of the pan (you want to be able to lift the bars out of the pan to slice.) Pulse nuts in a food processor until they resemble coarse sand (you want the pieces a little larger than almond flour.)
Add all other ingredients into the food processor, except the chocolate.
Pulse until thoroughly combined, you want to make sure ingredients are incorporated evenly.
Pour mixture into the wax paper-lined pan and smooth out to the corners. Refrigerate until set, about 1-2 hours. Melt chocolate in a double-boiler and pour over the chilled bars. Spread out evenly with a spoon or spatula. Chill bars for another 5-10 minutes (but no longer, so they will be easy to slice.) Lift wax paper out of pan and place bars on a cutting board and cut into squares. Store bars in the refrigerator or freezer. *Leaving these bars out at room temperature too long will make them too soft. Keep in the fridge until ready to eat.
Kids love these dark chocolate nutty bars as an after school snack!
More healthy no-bake treat recipes to try:
Healthier Chocolate Oatmeal No-Bake Cookies
Healthy Pistachio Oat No-Bake Cookies
Dark Chocolate Nutty Bars (Paleo-friendly)
Ingredients
- 1 cup unsweetened shredded coconut
- 1 cup raw almonds toasted
- 1 cup raw pecans toasted
- 2 tablespoon hemp seeds
- ⅔ cup natural peanut butter or almond butter
- ½ cup virgin coconut oil
- ½ teaspoon sea salt
- 3 tablespoon honey
- 1 tablespoon vanilla extract
- 1 tablespoon ground golden flaxseeds
- 10 oz 60% or more dark chocolate
Instructions
- Toast almonds and pecans at 350 degrees for 5 minutes. Set aside to cool. Meanwhile, line an 11x7 glass pan with wax paper, making sure you come up the sides of the pan (you want to be able to lift the bars out of the pan to slice.) Pulse nuts in a food processor until they resemble coarse sand (you want the pieces a little larger than almond flour.) Add all other ingredients into the food processor, except the chocolate. Pulse until thoroughly combined, you want to make sure ingredients are incorporated evenly. Pour mixture into the wax paper-lined pan and smooth out to the corners. Refrigerate until set, about 1-2 hours. Melt chocolate in a double-boiler and pour over the chilled bars. Spread out evenly with a spoon or spatula. Chill bars for another 5-10 minutes (but not longer, so they will be easy to slice.) Lift wax paper out of pan and place bars on a cutting board and cut into squares. Store bars in the refrigerator or freezer. *Leaving these bars out at room temperature too long will make them too soft. Keep in fridge until ready to eat.
Nutrition
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Marsha Baker
OH YUUUMMMM! These look amazing. Pinned!!
Amee Livingston
Thank you Marsha! 🙂
Anonymous
sure sounds yummy, but where do you get an 11 x 7 pan?
Amee Livingston
Thanks! I've had my 11x7 so long that I don't remember where I purchased it. Target or Walmart should have them with the Pyrex bakeware.
Jessica @ A Kitchen Addiction
Love the sound of these! Great idea to toast the nuts before processing them!
Amee Livingston
The toasting makes it! Thanks Jessica! 🙂
Trisha
No hemp seeds. ..go or no go?
Amee Livingston
Go for it Trisha! Would be fine without them…they just add more healthy goodness 🙂
justa_renee
Do you think it would taste just as good without the shredded coconut? I'm not a fan of it. Or maybe I could swap it out with something else?
Amee Livingston
You could just add more nuts in place of the coconut 🙂
Marisa Com
Awesome going to try this one for sure. Thank you 🙂
Amee Livingston
You're welcome Marisa!
Anonymous
Not wax paper...should use Parchment paper....please!
Amee Livingston
I use parchment when baking, but wax is fine when they are going into the refrigerator
mary
I made these last week and they didn't last very long. They were so good.
Amee Livingston
Thank you Mary! Glad you enjoyed them!
Anonymous
Where is the link to pin this? I don't want to follow all your boards or everything you do. I want to pin this recipe. There is no place to do that, that I can see. ?
Amee Livingston
The link is below the photo
Laura Veilleux
Started making these and busted my bottle of vanilla...should I continue?
Amee Livingston
you can try them without it, but it does add great flavor. Try adding a tbsp of maple syrup instead.
Ana Gibbs
Thanks for sharing! Just made them last night, they are amazing!! I didn't have enough chocolate chips so I made my own topping with raw cacao, coconut oil, honey, vanilla and a little more peanut butter and it worked out great! I'm recommending these to my friends that are new to the healthy dessert community because it's so easy and needs minimal ingredients!
Amee Livingston
Thank you Ana! So glad you loved them and thank you for sharing with friends! 🙂
Anne
Made this tonight and it was absolutely AMAZING! Oh my goodness 🙂
Amee Livingston
Thank you Anne! I'm so glad that you enjoyed the recipe.
Brigid
Just made these - used all almonds, no pecans, subbed brown rice syrup for honey, and chia seeds for both flax/hemp. All those changes but they turned out great. Had to use sweetened coconut too, so we added just a drizzle of chocolate on top instead of a thick layer. Definitely a hit!
Amee Livingston
Love your subs, I'll have to try that version, too! Glad you liked the recipe. 🙂