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.
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.)
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.
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
Chocolate Nut Bars (Paleo-friendly)
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
Nutrition
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OH YUUUMMMM! These look amazing. Pinned!!
Thank you Marsha! 🙂
sure sounds yummy, but where do you get an 11 x 7 pan?
Thanks! I’ve had my 11×7 so long that I don’t remember where I purchased it. Target or Walmart should have them with the Pyrex bakeware.
Love the sound of these! Great idea to toast the nuts before processing them!
The toasting makes it! Thanks Jessica! 🙂
No hemp seeds. ..go or no go?
Go for it Trisha! Would be fine without them…they just add more healthy goodness 🙂
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?
You could just add more nuts in place of the coconut 🙂
Awesome going to try this one for sure. Thank you 🙂
You’re welcome Marisa!
Not wax paper…should use Parchment paper….please!
I use parchment when baking, but wax is fine when they are going into the refrigerator
I made these last week and they didn’t last very long. They were so good.
Thank you Mary! Glad you enjoyed them!
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. ?
The link is below the photo
Started making these and busted my bottle of vanilla…should I continue?
you can try them without it, but it does add great flavor. Try adding a tbsp of maple syrup instead.
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!
Thank you Ana! So glad you loved them and thank you for sharing with friends! 🙂
Made this tonight and it was absolutely AMAZING! Oh my goodness 🙂
Thank you Anne! I’m so glad that you enjoyed the recipe.
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!
Love your subs, I’ll have to try that version, too! Glad you liked the recipe. 🙂