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Dark Chocolate Nut Squares

Irresistible Dark Chocolate Nut Squares for Guilt-Free Snacking

These Dark Chocolate Nut Squares offer a deliciously satisfying crunch without guilt, making them perfect for health-conscious snacking.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 15 minutes
Total Time 55 minutes
Servings: 16 squares
Course: Dessert
Cuisine: Dairy-Free, Gluten-Free
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the Base
  • 1 cup Almonds May substitute with walnuts or hazelnuts.
  • 1 cup Cashews Brazil nuts can be swapped for a different taste.
  • 1 cup Pecans Replace with macadamia nuts for added richness.
  • 1/2 cup Pumpkin seeds Sunflower seeds work as a substitute.
  • 1/4 cup Chia seeds Flax seeds can be used instead.
For the Sweetness
  • 1/2 cup Maple syrup Honey or agave syrup can be used as alternatives.
  • 1 pinch Salt A pinch of sea salt is recommended.
For the Topping
  • 1 cup Dark chocolate Use semi-sweet or milk chocolate as a sweeter alternative.

Equipment

  • mixing bowl
  • Baking Dish
  • parchment paper
  • Microwave

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 180°C (350°F). Prepare your baking dish with parchment paper or silicone molds.
  2. Combine almonds, cashews, pecans, pumpkin seeds, chia seeds, and salt in a mixing bowl. Stir until evenly mixed.
  3. Drizzle maple syrup over the nut mixture and mix until everything is thoroughly combined.
  4. Press the mixture into the prepared baking dish to create an even layer.
  5. Bake for 20-25 minutes until edges turn golden brown. Keep an eye to avoid overbaking.
  6. Let the squares cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
  7. Melt dark chocolate in a microwave or double boiler until smooth.
  8. Once cooled, drizzle or dip the nut squares into the melted chocolate and lay on parchment paper to set.
  9. Refrigerate the chocolate-coated squares for about 30 minutes to allow the chocolate to harden.

Notes

Store in an airtight container at room temperature for up to 1 week, or refrigerate for up to 2 weeks. Freeze for longer storage.