Dark Chocolate Sea Salt Nuts (Print Version)
# Ingredients:
→ Nuts & Cereals
01 -
2 ½ cups unsalted mixed nuts (¾ cup cashews, ¾ cup peanuts, 1 cup almonds)
02 -
½ cup puffed rice
→ Binding Agents
03 -
¼ cup brown rice syrup
04 -
1 ½ teaspoons vanilla extract
05 -
½ teaspoon sea salt
→ Chocolate Coating
06 -
1 cup dark chocolate chips
07 -
2 teaspoons coconut oil
08 -
Flaky salt for garnish (optional)
# Instructions:
01 -
Preheat oven to 160°C. Spread nuts in a single layer on a rimmed baking sheet and toast for 5-8 minutes, until fragrant and lightly browned.
02 -
Line an 20x20cm (8x8-inch) square pan with parchment paper.
03 -
In a large mixing bowl, combine the toasted nuts with puffed rice.
04 -
Heat brown rice syrup in a microwave-safe bowl for 30 seconds to loosen its consistency. Whisk in vanilla extract and sea salt until fully combined.
05 -
Pour the syrup mixture over the nut mixture and stir thoroughly until all ingredients are evenly coated.
06 -
Transfer the mixture to the prepared pan and press firmly into an even layer.
07 -
Bake for 18-20 minutes. Remove from oven and allow to cool for approximately 30 minutes.
08 -
Transfer the cooled slab to a cutting board. Cut in half lengthwise, then cut each half into 5-6 thin bars. Allow to cool completely.
09 -
Combine chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until fully melted and smooth.
10 -
Dip the bottom of each bar into the melted chocolate, then place on a parchment-lined baking sheet. Drizzle remaining chocolate over the tops of the bars.
11 -
Sprinkle with flaky salt if desired. Refrigerate until chocolate is completely set before serving.
# Notes:
01 -
Store bars in an airtight container in the refrigerator for up to two weeks.
02 -
For a firmer texture, keep refrigerated until serving.