Salty and sweet is such an mouth watering combo. Especially when it is high quality dark chocolate and real sea salt. I have been in love with the Dark Chocolate Nuts & Sea Salt Kind Bar. As I was pinning one evening, I came across a recipe to copy them and I was thrilled because those Kind bars are not Kind on my bank account. AND I can make them with just the nuts and seeds that I love.
These bars are amazing and love having one as a snack, or when I think I am hungry between meals. The other awesome thing about these is that you can customize them HOWEVER you want! Fruit and nuts. All seeds. No chocolate (yeah right).
Dark Chocolate, Sea Salt with Nuts and Seeds
(Revised from The Yummy Life)
- 2 cups walnuts, whole
- 1.5 cup almonds, whole
- 1 cup pumpkin seeds
- 2 tablespoons ground flaxseed
- 1/4 + 1/4 + 1/4 teaspoon sea salt
- 1/3 cup honey
- 1/2 cup agave nectar/syrup
- 1 teaspoon vanilla extract
- 2/3 cup dark chocolate chips
- Non-stick cooking spray
Spray a large bowl, a 9x13-inch baking sheet, and the bottom of a drinking glass.
Preheat your oven to 350 degrees F. Place all your nuts and seeds (not flax) on a baking sheet. Roast for 8-10 minutes until they are lightly toasted and they smell nutty. Place in a large bowl and add in the ground flaxseed and stir to combine.
In a 2 quart sauce pan over medium-high heat, add in honey, agave, vanilla and 1/4 teaspoon of sea salt. Bring the mixture up to 260 degrees F otherwise known as the hard ball stage (use a candy thermometer), be sure to stir it frequently. Do not be scared to do this! It looks frightening at first but as long as your sauce pan isn’t too small you’ll be safe. Bringing the mixture up to this temperature will give you firm and less sticky bars.
Immediately pour it over the nut and seeds mixture and stir to coat everything. Transfer it on to the baking sheet and spread evenly; use the bottom of the drinking glass to press evenly into the pan.
Sprinkle the top with another 1/4 teaspoon sea salt while they are still warm. Let them cool for about 15 minutes, then cut them into your desired size. I cut mine to yield 20-24 bars.
In a small microwave safe bowl, add the chocolate chips. Microwave in 30 second intervals until completely melted. You can be lazy like me and use a fork to drizzle (go crazy), or place it in a squeeze bottle to make them look pretty or just dip one side.
Store in an air tight container with wax or parchment paper in between. They will keep for one week on the counter or in the fridge for one month.
These are just so satisfying and really hold me over until my next meal. And you feel awesome knowing you made something that people buy in the stores. Pat yourself on the back!