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Chocolate Nut Bars {Paleo-friendly}

These dark chocolate nut bars are made with wholesome ingredients and are crazy delicious! These easy no-bake bars are Paleo-friendly and make a great snack or dessert.

close up of a stack of dessert bars with a dark chocolate topping

With a thick layer of dark chocolate on top, these dark chocolate nutty bars taste like an indulgent candy bar, but they’re full of tasty goodness!

How To Make Dark Chocolate Nut Bars

Ingredients:
1 cup unsweetened shredded coconut
1 cup raw almonds, toasted
1 cup raw pecans, toasted
2 tbsp hemp seeds
2/3 cup peanut butter (or almond butter)
1/2 cup virgin coconut oil
1/2 tsp sea salt
3 tbsp honey- or good quality maple syrup
1 tbsp vanilla extract
1 tbsp 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 11×7 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.)  

ground toasted nuts in a food processor

Add all other ingredients into the food processor, except the chocolate.

ingredients for nut bars in the bowl of a food processor

Pulse until thoroughly combined, you want to make sure ingredients are incorporated evenly. 

blended nut bar batter in a food processor

 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.

My kids love these bars for an after-school snack!

More healthy no-bake treats

Healthier Chocolate Oatmeal No-Bake Cookies

Healthy Pistachio Oat No-Bake Cookies

a chocolate nut bar on a white plate
close up of a stack of dessert bars with a dark chocolate topping

Chocolate Nut Bars (Paleo-friendly)

These easy no-bake bars are Paleo friendly and the perfect healthy snack or dessert.
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 16
Calories: 388kcal
Author: Amee

Equipment

  • 11×17" glass baking pan

Ingredients

  • 1 cup unsweetened shredded coconut
  • 1 cup raw almonds toasted
  • 1 cup raw pecans toasted
  • 2 tbsp hemp seeds
  • 2/3 cup natural peanut butter or almond butter
  • 1/2 cup virgin coconut oil
  • 1/2 tsp sea salt
  • 3 tbsp honey  or good quality maple syrup
  • 1 tbsp vanilla extract
  • 1 tbsp 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 11×7 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 the 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 the wax paper out of the pan and place bars on a cutting board and cut into squares.  

Notes

Store bars in the refrigerator or freezer.  *Leaving these bars out at room temperature for too long will make them too soft.  Keep in fridge until ready to eat.

Nutrition

Calories: 388kcal | Carbohydrates: 18g | Protein: 8g | Fat: 33g | Saturated Fat: 15g | Cholesterol: 1mg | Sodium: 81mg | Potassium: 320mg | Fiber: 5g | Sugar: 10g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 3mg
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Amee Livingston
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26 Comments

  1. 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?

  2. 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. ?

  3. 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!

  4. 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!

5 from 1 vote (1 rating without comment)

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