bakingglutenfreememories Nuts and chocolate are a great combination as well as a good afternoon pick-me-up. Fruit and vegetables are among the best and healthiest snacks, but sometimes it’s nice to have a healthy-ish treat too. So I decided to make these chocolate nut bars.
These bars contain a lot less sugar than many snack bars, especially if you use the chocolate I recommend that is only sweetened with dates. The rest of the bar contains peanuts, walnuts, cashews, a little bit of honey, and a pinch of salt. They require just 6 ingredients and a little bit of time to make and you’ll have about 12 chocolate nut bars. These can also double as a light dessert.
How to Make Chocolate Nut Bars
1. First, add the nuts to a food processor or a high speed blender and pulse until the nuts are chopped, about 15 seconds.
2. Then pour the nuts into a medium sized bowl. Add in the honey and gently toss the nuts and honey together with a spoon. Add the salt and keep tossing the mixture until it starts to form clumps. Drizzle a little more honey if needed. Set the bowl aside.
3. Melt the chocolate in a non-stick pan or a double boiler on medium low heat, stirring the chocolate constantly to avoid burning.
4. Place the silicone mold onto a baking sheet. Spoon out the chocolate into each mold, filling it 1/4 – 1/3 the way full. Then add a generous amount of nuts to each mold, gently pressing the nuts down with a spoon into the chocolate.
5. Use a spoon to drizzle the tops with any remaining chocolate and lightly sprinkle the tops with course sea salt, if desired.
6. Cover the mold with plastic wrap and place it in the refrigerator for about 2 hours to completely set. Remove the mold from the refrigerator and gently pop out each bar.
Storage Tips and Notes
- These bars keep best refrigerated for up to 3 days or stored in the freezer
- Allow the chocolate to thaw to room temperature before eating
- There may be some leftover nuts. Either make some more bars or add the nuts on top of ice cream or oatmeal
Chocolate Nut Bars
Ingredients
- 1 cup unsalted peanuts (135g)
- 1 cup unsalted walnuts (88g)
- ½ cup unsalted cashews (63g)
- 2 tablespoons honey
- ½ teaspoon salt
- 7 ounces Hu Keto Semi-Sweet Chocolate Chips or other brand of semi-sweet chocolate chips (98g)
Instructions
- First, add the walnuts, peanuts, and cashews to a food processor or a high speed blender. Pulse the nuts for about 15 seconds, or until they are roughly chopped.
- Then pour the nuts into a medium sized bowl. Add in the honey, using a spoon to gently toss it in with the nuts. Add in the salt and continue tossing until the nuts are coated and start to form clumps. Drizzle a little extra honey if needed and set the bowl aside.
- Then melt the chocolate in a non-stick pan or over a double boiler on medium low heat. Stir the chocolate constantly until it is completely melted to avoid burning it.
- Take a silicone mold and place it on a baking sheet. Use a spoon to evenly distribute the chocolate in each mold, filling it about ¼ – ⅓ the way full. Then spoon a generous amount of nuts into each mold, gently pressing the nuts down into the chocolate.
- Next, use a spoon to drizzle the remaining chocolate on the tops and lightly sprinkle the tops with course sea salt, if desired.
- Finally, cover the mold with plastic wrap and place it in the refrigerator for 2 hours to completely set. Remove the mold from the refrigerator and gently pop out each chocolate. Allow the chocolate to thaw before eating.
