If you’ve been searching for a treat that’s chocolatey, chewy, salty-sweet, and packed with wholesome goodness, these Raw Salted Chocolate Snack Bars are about to become your new obsession. Imagine biting into a bar where melt-in-your-mouth dates blend with earthy nuts, rich cacao, and a sprinkle of sea salt for pure snack bliss. With no baking required, these bars are fast, energizing, and just the right kind of indulgence you can feel great about.

Raw Salted Chocolate Snack Bars Recipe - Recipe Image

Ingredients You’ll Need

You’ll love how simple the ingredient list is for these bars, yet each component plays a starring role in flavor, texture, or that crave-worthy finish. Gather these vibrant, nutritious ingredients for Raw Salted Chocolate Snack Bars, and get ready to see why every one is essential.

Medjool dates: Nature’s caramel! These make your bars sweet, chewy, and help them hold together—with no added sugar required.
Raw almonds: These add substantial crunch and a hint of nuttiness for balanced texture in every bite.
Raw cashews: Naturally creamy, cashews lend a rich, buttery taste that pairs perfectly with chocolate.
Unsweetened shredded coconut: Brings gentle sweetness and delicate texture, plus a hint of tropical flair.
Cacao powder or unsweetened cocoa powder: The chocolate powerhouse—choose cacao for a raw option, or cocoa for classic flavor.
Chia seeds (optional): For a subtle nutrition boost and extra fiber, toss these in if you like a little crunch.
Sea salt: Essential for balancing sweetness and intensifying that deep chocolate taste you crave.
Coconut oil: Acts as the binding agent, making your bars creamy and helping them set perfectly.
Vanilla extract: A few drops transform the whole batch, adding warm undertones and accentuating the chocolatey notes.
Flaky sea salt (for topping): Don’t skip this! A dramatic finish of salt crystals makes the chocolate flavor sing.

How to Make Raw Salted Chocolate Snack Bars

Step 1: Prepare the Mixture

Start by adding your dates, almonds, cashews, shredded coconut, cacao powder, chia seeds (if you’re using them), and that pinch of sea salt to a trusty food processor. Give it a few pulses; you’re aiming for a crumbly texture, not dust. Pause and marvel at how good it already smells—those nuts and coconut mixing with chocolate is pure happiness.

Step 2: Add Wet Ingredients

Next, drizzle in the coconut oil and vanilla extract. Blend again until the mixture starts to come together; it should be sticky enough to hold its shape when pressed. If it still looks a bit dry, add a tiny splash of water, one teaspoon at a time, and blend again until perfect. It should clump together easily when pressed between your fingers.

Step 3: Press and Chill

Line a loaf pan or a small square dish with parchment paper, letting the paper hang over the edges for easy lifting later. Scoop the mixture into the pan and press it down firmly and evenly with your hands or the back of a spoon. This is your moment to get a nice, compact bar! Sprinkle flaky sea salt generously on top and gently press it in so it sticks.

Step 4: Chill and Slice

Pop your pan into the fridge and let everything firm up for at least an hour—enough time for all those flavors to meld beautifully. Once your bars are chilled and set, lift them out using the parchment, place them on a cutting board, and slice into bars or squares. Now all that’s left is to store your Raw Salted Chocolate Snack Bars in the fridge or freezer for whenever a craving hits!

How to Serve Raw Salted Chocolate Snack Bars

Garnishes

For a truly eye-catching treat, stick with the classic sprinkle of flaky sea salt across the top to highlight every bite. You can also add a light dusting of extra cocoa powder, a few cacao nibs, or a sprinkle of toasted coconut for extra texture and color. These little touches make each Raw Salted Chocolate Snack Bar feel just a bit more special.

Side Dishes

Raw Salted Chocolate Snack Bars are fantastic on their own, but they also sit beautifully on a breakfast or brunch spread paired with fresh berries, sliced oranges, or a creamy, plant-based yogurt. For an after-lunch pick-me-up, team a bar with a cup of coffee or tea—the chocolate and salt combo is irresistible alongside something warm.

Creative Ways to Present

Take your presentation up a notch by wrapping individual bars in parchment and tying with twine for a homemade gift feel. Cut them into bite-sized squares for a dessert board, or crumble one over smoothie bowls and porridge for an instant flavor and texture upgrade. If you want something show-stopping, stack your bars and drizzle with a little melted chocolate just before serving.

Make Ahead and Storage

Storing Leftovers

Once you’ve made your Raw Salted Chocolate Snack Bars, store any leftovers in an airtight container in the refrigerator, where they’ll stay fresh and chewy for up to a week. The cold helps maintain their firm texture, making them easy to grab whenever you need a satisfying snack.

Freezing

Want to make a big batch for later? These bars freeze perfectly. Simply separate layers with parchment paper, store them in a freezer-safe container, and pop them in the freezer for up to two months. Take out a few at a time and let them thaw for a few minutes before enjoying—no need to wait too long!

Reheating

While these bars are designed to be enjoyed chilled or at room temperature, if you crave a slightly softer texture, leave them out of the fridge for 10 minutes before eating. There’s no actual reheating required, so you never risk melting the chocolate or compromising their perfect texture.

FAQs

Can I swap out the almonds or cashews for different nuts or seeds?

Absolutely! This recipe is flexible—try sunflower seeds or pumpkin seeds for a nut-free variation, or use pecans or walnuts for a different flavor profile. The bars are endlessly customizable to suit your pantry or dietary needs.

How do I make sure my bars stick together without baking?

The key is using soft, sticky Medjool dates and blending until everything starts to clump. If the mixture seems dry, add a splash of water or a bit more coconut oil until it just holds when pressed. That’s when the magic happens!

Are Raw Salted Chocolate Snack Bars kid-friendly?

Definitely! Kids love the sweet, chocolatey flavor, and you’ll love that they’re naturally sweetened and packed with nutrients. Just be mindful of any nut allergies if sharing with little ones, and adjust ingredients as needed.

Can I use regular cocoa powder instead of cacao powder?

Yes, both work beautifully in this recipe. Cacao powder gives a slightly more robust, raw chocolate flavor, while unsweetened cocoa offers a familiar classic taste—choose whichever you prefer or have on hand.

Do Raw Salted Chocolate Snack Bars fit special diets?

These bars are vegan, gluten-free, and raw as written. You can adapt the recipe for nut-free needs by using seeds instead of nuts, and adjust toppings or add-ins to suit your diet perfectly.

Final Thoughts

If you’re looking for a snack that’s easy to make, powerfully satisfying, and just a little bit indulgent, give these Raw Salted Chocolate Snack Bars a try. Whip up a batch, keep them chilled, and get ready to fall in love with snack time all over again.

Raw Salted Chocolate Snack Bars Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 21 reviews

Author: admin
Total Time: 15 minutes (plus chill time)
Yield: 8 bars 1x
Diet: Vegan

Print Recipe

Description

Indulge in these delectable Raw Salted Chocolate Snack Bars for a guilt-free treat. Packed with wholesome ingredients, these no-bake bars are perfect for a quick energy boost or a satisfying dessert.

Ingredients

Scale

Bars:

1 cup Medjool dates, pitted
1/2 cup raw almonds
1/2 cup raw cashews
1/4 cup unsweetened shredded coconut
1/4 cup cacao powder or unsweetened cocoa powder
1 tablespoon chia seeds (optional)
1/4 teaspoon sea salt
1 tablespoon coconut oil
1 teaspoon vanilla extract
Flaky sea salt, for topping

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Mixture: In a food processor, combine dates, almonds, cashews, coconut, cacao powder, chia seeds (if using), and sea salt. Pulse until mixture resembles coarse crumbs.
Add Wet Ingredients: Add coconut oil and vanilla. Blend until the mixture starts to clump together and is sticky enough to press into a bar. (If too dry, add 1–2 teaspoons of water and blend again.)
Press and Chill: Line a loaf pan or small square dish with parchment paper. Press the mixture firmly and evenly into the bottom. Sprinkle flaky sea salt over the top and gently press it in.
Chill and Slice: Chill in the fridge for at least 1 hour or until firm. Lift out and cut into bars or squares. Store in the fridge or freezer.