Easy dark chocolate nut bars made from scratch and topped with pumpkin seeds, brazil nuts and macadamia nuts. Refined-sugar-free, vegan and gluten-free, and seriously satisfying.

I hope you will love these homemade chocolate nuts bars. They are:

Quick + easy
Crunchy
Satisfying + rich
Decadent
Perfectly sweet
Melt-in-your-mouth creamy
& Super satisfying
Perfect!

Top-down shot with two Vegan Dark Chocolate Nut Bars

More reasons to make these chocolate bars

  • All natural crunchy chocolate bars made with wholesome ingredients.
  • Nutritious and delicious dark chocolate bars that can be enjoy at any time of day.
  • Chocolate lovers … this crunchy chocolate nut bar is like a dream come true!
  • When you eat one of these, you essentially tell your body to burn fat for energy (instead of carbs).
  • It’s the perfect grab-and-go chocolate bar to take with you anywhere.
  • Will give you plenty of energy without spiking your blood glucose.
  • Packed with nuts and seeds … and lots of quality chocolate too!
  • Loaded with those “good-for-you” nutrients, especially plenty of vitamins, minerals and phytonutrients (antioxidants included).
  • Low in carbs and packed with healthy fats or quality protein.
  • This homemade chocolate nut bar is free of added sugar, free of refined seed oils and gluten-free.
  • And free of additives, preservatives and fillers of any kind.
  • Great if you follow a keto way of eating or if you’re doing a whole30 reset.
Close-up with Vegan Dark Chocolate Nut Bars on a wooden board

Ingredients needed

Making dark chocolate nut bars at home starts with only a few simple ingredients:

  • Cacao Mass – pure cacao used as a base for our dark chocolate bars.
  • Cacao Butter – loaded with those natural cacao fats, cacao butter is also part of the base.
  • Coconut Oil – optional, we use it to make our chocolate softer.
  • Pumpkin Seeds – what a delicious and healthy way to add a bit of texture (read “:crunchiness”) to our homemade chocolate!
  • Brazil Nuts – yet another way to include even more healthy nutrients into our chocolate
  • Macadamia Nuts – we only need a few of these wonderfully healthy nuts because they are packed with nutrients.
  • Vanilla Powder – we can’t have proper chocolate without it, right?!
  • Coconut Sugar – one of the best ways to add sweetness to any kind of chocolate.
  • Pinch of Salt – we use it to balance all those healthy fats (a little goes a long way here).
Stacked Vegan Dark Chocolate Nut Bars, close-up left side

How to make Dark Chocolate Nut Bars

These bars are very easy to make and the whole process won’t take you more than 10-15 minutes, after which time they go into the fridge for a few hours to harden.

Follow these steps to make delicious and healthy chocolate nut bars:

  • Melt cacao mass and cacao butter in a double boiler, together with spices.
  • Set aside to cool down until the chocolate paste reaches room temperature.
  • In a small glass or ceramic tray, add chopped seeds and nuts.
  • Pour chocolate paste over nuts and seeds. Use a teaspoon to spread those nuts and seeds into the chocolate.
  • Move the tray into the fridge to harden for a few hours.
  • Once completely solid, break or cut into pieces/bars. DONE!
Stacked Vegan Dark Chocolate Nut Bars, close-up right side

Tips for making this recipe perfectly!

  • Cacao mass vs cacao butter. As a general rule, use a bit more cacao butter compared to cacao mass, but keep them in the same range.
  • Coconut oil to make creamy bars. Coconut oil is optional and we use it to make our chocolate bar even more creamier.
  • Use your favorite nuts. The recipe calls for both macadamia nuts and brazil nuts, but you can use only one type if that’s what you want. Simply replace the quantity for one type of nuts with the type of nuts and you’ll be fine.
  • Make seeds easier to chew. If you’re looking to make those pumpkin seeds a bit easier to chew, just soak them for a few hours in a bowl with plain water and a pinch of salt. Remove water and dry nuts at room temperature before adding them into your chocolate.
  • Don’t overdo it with nuts and seeds because they will break the texture of your chocolate bars. As you can see from my pictures, I used a bit too many pumpkin seeds but the chocolate seems to hold these bars together quite nicely.
Three Vegan Dark Chocolate Nut Bars on a wooden board

You can store these crunchy chocolate nut bars in the fridge or on the counter. Since cacao mass and cacao butter are both solid at room temperature, your chocolate bars won’t melt and will stay solid all day long.

If you tried these homemade dark chocolate nut bars or any other recipe on the blog please let me know by leaving a comment/rating below!

Have you made your own chocolate nut bars before? Would you try this recipe? let’s chat in the comments!

Easy Vegan Dark Chocolate Nut Bars

Prep Time: 10 mins
Cook Time: 0 mins
Fiidge Time 4 hrs
Servings: 4 bars
Print Recipe
Easy dark chocolate nut bars made from scratch and topped with pumpkin seeds, brazil nuts and macadamia nuts. Refined-sugar-free, vegan and gluten-free, and seriously satisfying.

Equipment

  • Double Boiler
  • Small Glass Tray

Ingredients

  • 70 g cacao mass
  • 80 g cacao butter
  • 10-20 g coconut oil (optional, makes chocolate softer)
  • 2 tbsp pumpkin seeds
  • 4 brazil nuts (cut in 3)
  • 4 macadamia nuts (cut in half)
  • 1/2 tsp vanilla powder
  • 4 tsp coconut sugar
  • pinch of salt (optional)

Instructions

  • Add all the chocolate ingredients and spices into a double boiler (everything except nuts and seeds).
  • Melt on low heat until a creamy chocolate paste is formed. Steer from time to time using a silicone spatula.
  • Once melted, set aside to cool down until the chocolate paste reaches room temperature.
  • In a small glass or ceramic tray, add chopped pumpkin seeds, brazil nuts and macadamia nuts.
  • Pour chocolate paste over nuts and seeds. Use a teaspoon to spread those nuts and seeds into the chocolate.
  • Move the tray into the fridge to harden for a few hours.
  • Once completely solid, break or cut into pieces/bars. These can be kept at room temperature for serving. But for best freshness, store these chocolate bars in an airtight container in the refrigerator.
  • DONE! How easy was that?!

Notes

As a general rule, use a bit more cacao butter compared to cacao mass, but keep them in the same range.
Coconut oil is optional and will make this chocolate even more creamier.
The recipe calls for both macadamia nuts and brazil nuts, but you can use only one type of nuts if that’s what you want. Simply replace the quantity for the other type with the type of nuts that you want to use.
Don’t overdo it with nuts and seeds because they will break the texture of your chocolate bars.
Optionally, you can also add 1-2 tsp of raw cacao powder and this will make these chocolate bars even more chocolatey.
Course: Dessert, Snack
Cuisine: Daai, Gluten-Free, Keto, Low-carb, Sugar-Free, Vegan, Vegetarian, Whole30
Keywords: brazil nuts, cacao butter, cacao mass, macadamias, pumpkin seeds, vanilla
Author: Marcel Corbeanu
Marcel Corbeanu

Marcel Corbeanu

Hi, I'm Marcel! I'm a health coach, I write about health and wellness and I love cooking healthy food with fresh and simple ingredients.

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