Dark Chocolate Sea Salt Flax Nut Bars
 
 
Author:
Serves: Makes 16 – 1½ ounce bars
Ingredients
  • 1 tablespoon ground flaxseed
  • 3 tablespoons water
  • 1 teaspoon vanilla
  • ½ cup coconut sugar
  • 1 tablespoon cinnamon
  • ½ teaspoon salt
  • ¾ cup vegan semi-sweet chocolate chips
  • 1 cup almonds, roughly chopped
  • 1 cup walnuts, roughly chopped
  • 1 cup pecans, roughly chopped
  • 1 cup crisp brown rice cereal (plain or cinnamon and gluten-free)
  • 1 tablespoon maple syrup
  • ½ teaspoon large flake sea salt
  • ½ teaspoon coconut oil
Instructions
  1. Preheat the oven to 300 degrees. Line a quarter sheet pan (9 x 13) with parchment paper with a few inches of overhang on the long sides.
  2. Combine the ground flaxseed, water, and vanilla in a small bowl (stir with a fork). Combine the coconut sugar, cinnamon, and salt in another small bowl. Set both aside.
  3. Spread ½ cup of the chocolate chips out on the sheet pan and place on the bottom rack of the oven for 5 minutes. Remove and spread the chocolate into one even layer using a rubber spatula or offset spatula.
  4. Place the nuts and crisp rice cereal in a medium sized bowl and add the vanilla flaxseed mixture. Stir to completely coat the nuts. Pour in the coconut sugar mixture and toss to coat the nuts and crisp rice.
  5. Transfer the nut mixture to the pan and spread it out, to the edges. Use the bottom of a spatula or glass to press and compact the nut mixture into one even layer. Bake on the bottom rack of the oven for 25 minutes. Let cool completely before cutting into 16 bars.
  6. Brush the tops of the bars with maple syrup and sprinkle with large flake sea salt.
  7. Combine the remaining chocolate chips with coconut oil over a double boiler. Once the chocolate is melted and has cooled for a minute or two, spoon it into the corner of a zip lock baggie. Snip the corner off the baggie and squeeze/drizzle the melted chocolate over the bars.
Recipe by Queen of My Kitchen at https://www.queenofmykitchen.com/dark-chocolate-sea-salt-flax-nut-bars/