Name: Homemade Dark Chocolate Sea Salt KIND Nut Bars
Prep time: 15 min
Cook time: 5 min
Total time: 2 h
Cuisine: American
Ingredients: 1 cup unsalted roasted almonds; 1 cup unsalted roasted peanuts; 1/2 cup roasted sunflower seeds; 1/4 cup unsweetened shredded coconut; 1/4 cup flaxseed meal; 1/3 cup brown rice syrup; 1/4 cup pure maple syrup; 1/4 teaspoon fine sea salt; 1/2 teaspoon pure vanilla extract; 1/2 cup dark chocolate chips (dairy-free for vegan); 1/4 teaspoon flaky sea salt, for topping

Why You’ll Love Homemade Dark Chocolate Sea Salt KIND Nut Bars Recipe

These nut bars bring together a crave-worthy sweet and salty combo that tastes like a dessert but works as a wholesome snack. They’re:
• plant-based and allergen-friendly
• protein-packed and satisfying
• baked (no dates or sticky base) for a chewy texture
• coated in rich dark chocolate with sea salt for that perfect finish

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

KIND Bars
almonds
peanuts
brown rice crisp cereal
sea salt
pure maple syrup

Chocolate Coating
vegan chocolate chips
coconut oil

Chocolate Drizzle
vegan chocolate chips
coconut oil

Topping
sea salt, for topping

Directions

Preheat your oven to 325°F and line an 8-inch square baking pan with parchment paper.
In a large bowl, combine almonds, peanuts, rice cereal, and sea salt. Pour maple syrup over and mix until well coated.
Press the mixture firmly into the prepared pan to form an even layer. Bake for 30–40 minutes until set.
Let the bars cool completely (about 1 hour), then lift out and slice into 12 bars.
Prepare a baking sheet lined with parchment and clear space in the freezer.
Melt the chocolate coating ingredients (dark chocolate chips and coconut oil) in the microwave in short bursts until smooth. Dip the bottom of each bar into the chocolate, placing on the prepared sheet.
Melt the drizzle chocolate ingredients the same way, then drizzle over each dipped bar using a spoon or a snipped corner of a plastic bag.
Sprinkle with sea salt and freeze for 10–20 minutes until the chocolate hardens.

Servings and timing

Servings: 12 bars
Total time: about 45 minutes (10 minutes prep, 35 minutes baking)

Storage/Reheating

Store in an airtight container. For the first day, keep in the refrigerator; after that, bars can be kept at room temperature in a cool, dark place for up to one month. There’s no need to reheat—enjoy these bars chilled or at room temperature.

FAQs

What makes these bars vegan and gluten-free?

This recipe uses vegan chocolate and gluten-free cereal, and avoids any dairy or animal products.

Can I use other nuts?

Yes, you can swap in your favorite nuts like cashews or walnuts, keeping the total quantity similar.

Do I have to bake the bars?

Baking helps them hold together and develop a toasty flavor. No-bake versions exist, but texture will differ.

Can I skip the chocolate coating?

Yes—without chocolate they’re still tasty nut bars, just less indulgent.

What if I don’t have brown rice crisp cereal?

You can substitute puffed rice cereal that’s gluten-free.

How long do leftovers last?

Stored properly, they last up to a month at room temperature after the first day.

Can I make these ahead for a week?

Absolutely—these bars hold up well for meal prep and snacks throughout the week.

Can I sweeten with something other than maple syrup?

You could try another liquid sweetener, but maple adds both sweetness and binding.

Why do I need to freeze after coating?

Freezing quickly sets the chocolate so it stays firm.

Are these high in protein?

They’re more protein-rich than many bars due to the nuts, but exact protein depends on serving size.

Conclusion

These homemade dark chocolate sea salt KIND nut bars offer a delicious balance of sweet, salty, crunchy, and chewy in every bite. With simple ingredients and straightforward steps, they’re a satisfying snack or dessert that fits vegan, gluten-free, and dairy-free diets without sacrificing flavor.