Dark Chocolate Nut Bars

Total Time:
1 hr 15 min
10 min
40 min
25 min

16 servings

  • 2 teaspoons virgin coconut oil
  • 1 cup unsweetened coconut flakes
  • 1/2 cup chopped hazelnuts
  • 1/2 cup chopped walnuts
  • 1/2 cup chopped cashews
  • 1/2 cup trail mix (nuts only)
  • 1 tablespoon ground flaxseed
  • 1/2 cup maple syrup
  • 1/3 cup honey
  • Kosher salt
  • 1/2 cup dark chocolate chips
  • Preheat the oven to 350 degrees F. Brush an 8-by-8-inch dish with 1 teaspoon of the coconut oil and set aside.

  • Combine the coconut flakes, hazelnuts, walnuts, cashews, trail mix and flaxseed and spread into an even layer on a baking sheet. Toast until lightly golden, 10 to 12 minutes, then transfer to a large heatproof bowl. Set aside.

  • In a small saucepan, combine the maple syrup, honey and 1/2 teaspoon salt and bring to a boil over medium-high heat. Cook, stirring occasionally, until the temperature on a candy thermometer reads 260 degrees F, about 5 minutes. Immediately pour over the nut mixture and stir to coat. Use a rubber spatula to press the mixture into the prepared dish and let cool until set, about 30 minutes.

  • To make the chocolate drizzle, combine the chocolate chips and remaining 1 teaspoon coconut oil in a medium heatproof bowl and place over a small pot of simmering water. Heat, stirring, until melted and smooth. (Alternatively, combine the chocolate and oil and microwave in 15-second intervals, stirring often, until melted and smooth.)

  • Drizzle the chocolate over the mixture. When set, cut into bars and serve.

  • Special equipment: a candy thermometer

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