Salted Chocolate Nut Bars

Salted Chocolate Nut Bars

This layered chocolate bar recipe hits all the right notes with a cookie-like crust, gooey chocolate interior, and crunchy nuts on top. These look like a fancy store-bought chocolate treat, but they are really simple to throw together!

Portion Fix Container Equivalents  1 Yellow, ½ Blue, 1½ tsp.

Yields: 9 servings



  • ½ cup almond flour
  • ¼ cup raw pecans, cashews or almonds
  • 2 Medjool dates, pitted
  • 1 Tbsp. extra-virgin coconut oil
  •  tsp. sea salt (or Himalayan salt)



  • 2 Tbsp. chopped raw pecans, cashew or almonds
  • 1 Tbsp. semi-sweet chocolate chips
  • ¼ tsp. extra-virgin coconut oil, melted


  1. To make crust, place almond flour, nuts of choice, dates, oil, and salt in a food processor; process continuously until pecans are crushed into fine crumbs. Set aside.

  2. Line an 8 x 8-inch baking dish with parchment paper. Using clean hands (or a rubber spatula) press the crust mixture into the dish to form an even layer. Set aside.

  3. To make the chocolate layer, combine almond butter, maple syrup, water, and Shakeology in a medium bowl; mix well.

  4. Press chocolate mixture on top of the crust to form a chocolate layer.

  5. Gently press chopped nuts into the chocolate layer.

  6. Place chocolate chips in a small bowl; microwave on high for 20 seconds. Stir; microwave on high for an additional 20 seconds. Stir. Repeat until chocolate is evenly melted (about three times). Add oil; mix well.

  7. Using a fork, drizzle chocolate over the prepared pan. Refrigerate for 1 hour before serving. Store refrigerated in an airtight container for up to 24 hours.