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Dark Chocolate Nut Bar

This chocolate bar is a simple, whole-food treat made with just a handful of nourishing ingredients. Rich cacao, naturally sweet date paste, and crunchy toasted nuts come together for a satisfying no-bake snack with no refined sugar. Easy to customize with your favourite nuts or mix-ins, it’s a delicious option for a wholesome dessert or energizing bite.
Total Time 1 hour 30 minutes
Servings 16

Ingredients

  • 1 cup Cacao Butter
  • 1 cup Cacao Powder
  • 1 cup Date Paste
  • 1 tsp Vanilla Extract or powder
  • 1 cup Mixed Nuts toasted and coarsely chopped

Instructions

  • Line a rimmed baking sheet with parchment paper and set aside.
  • In a small saucepan over low heat, melt the cacao butter, stirring occasionally, about 3 minutes.
  • Remove from heat and whisk in the cacao powder, date paste, and vanilla until completely smooth and no clumps remain. Stir in the mixed nuts.
  • Using a rubber spatula, scrape the mixture onto the prepared baking sheet and spread into a square to your desired thickness.
  • Chill in the refrigerator for 1 hour, or until firm.
  • Cut into desired pieces. Store in an airtight container in the refrigerator for up to one month.

Notes

Toasting the nuts
Toasting enhances flavour and adds extra crunch. Spread nuts in a single layer on a baking sheet and bake at 350°F (175°C) for 8–12 minutes, stirring halfway, until fragrant and lightly golden. Let cool before chopping and adding to the mixture.
What nuts to use
Use any nuts you enjoy. For this recipe, a mix of cashews, almonds, and pecans provides a balance of creaminess and crunch. Walnuts, hazelnuts, peanuts, or pistachios also work well.
Try other mix-ins
You can replace some or all of the nuts with other crunchy ingredients like puffed rice or puffed quinoa for a lighter texture. Unsweetened shredded coconut, pumpkin seeds, or sunflower seeds are also good options.
Date paste
You can easily make your own by blending 1 cup pitted Medjool dates with ½ cup warm water until smooth, adding more water as needed to reach a thick, spreadable consistency.
Cacao vs. cocoa
Cacao powder is typically less processed and retains more of its natural antioxidants, giving a richer, slightly more bitter chocolate flavour. Cocoa powder is more processed and has a milder taste. Either can be used in this recipe.