Easy Vegan Dark Chocolate Nut Bars
Servings: 4 bars
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.
Small Glass Tray
- 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)
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?!
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.