No-Bake Nutty Chocolate Coconut Bars

• 1 1/2 cups rolled oats
• 3/4 cup shredded unsweetened coconut flakes
• 1 cup mixed nuts (raw or roasted, roughly chopped)
• 1/4 cup natural almond butter
• 1/4 cup honey or maple syrup
• 1/2 teaspoon pure vanilla extract
• 1/4 teaspoon sea salt
• 6 ounces dark chocolate (60-70% cacao), chopped
• 1 tablespoon coconut oil

Instructions

1. Line an 8-inch square baking dish with parchment paper, leaving edges overhanging for easy removal.
2. In a large mixing bowl, combine the rolled oats, shredded coconut flakes, and chopped mixed nuts.
3. In a small saucepan over low heat, gently warm the almond butter, honey (or maple syrup), vanilla extract, and sea salt. Stir continuously until smooth and combined, about 2-3 minutes.
4. Pour the warm almond butter mixture over the dry ingredients and mix thoroughly until all the oats, nuts, and coconut are evenly coated.
5. Press the mixture firmly and evenly into the prepared baking dish using a spatula or the bottom of a glass.
6. In a microwave-safe bowl or using a double boiler, melt the dark chocolate with coconut oil until smooth, stirring every 20 seconds if microwaving.
7. Pour the melted chocolate evenly over the pressed oat mixture and spread with an offset spatula to create a smooth top layer.
8. Refrigerate the bars for at least 2 hours or until fully set and firm. Once set, use the parchment edges to lift the bars out and cut into 12 squares.

Chef tips

• For a nut-free version, substitute mixed nuts with seeds such as pumpkin, sunflower, or chia seeds.
• If you prefer sweeter bars, increase honey or maple syrup by 1-2 tablespoons but be cautious as it may affect firmness.
• Use parchment paper with overhangs to ensure easy removal of the bars without breaking them.
• Store bars in an airtight container in the refrigerator for up to one week or freeze up to 1 month for longer storage.