🧑🍳 Stuff to Know Before You Start
Cherry Love: Dried cherries add a sweet-tart punch; feel free to swap in cranberries, apricots, or raisins for a different flavor profile.
Nuts Galore: Cashews, pecans, almonds… you can mix and match! Just keep the total volume around 3 cups.
Chocolate Drizzle: Dark chocolate pieces melt quickly in the microwave – stir every 30 seconds to avoid scorching.
Pink Himalayan Salt: A sprinkle after the chocolate drizzle creates that perfect sweet-and-salty contrast.
🥄 Ingredients
- 1 cup chopped raw pecans
- 1 cup chopped raw cashews
- 1 cup slivered raw almonds
- 1 cup dried cherries
- ⅓ cup brown rice syrup
- 1 tsp cinnamon
- 1 tsp ground cardamom
- ¼ tsp sea salt
- ⅓ cup dark chocolate pieces
- Pink Himalayan salt (for garnish)
📝 Step by Step
Lightly Toast the Nuts
Preheat your oven to 300°F (150°C). Spread 1 cup chopped pecans and 1 cup chopped cashews on a baking sheet. Toast for 10 minutes. Let them cool slightly afterward.
Combine in a Bowl
Gently warm ⅓ cup brown rice syrup in the microwave (about 20 seconds) to make it easier to mix. In a medium bowl, combine the toasted pecans and cashews, 1 cup slivered almonds, 1 cup dried cherries, 1 tsp cinnamon, 1 tsp ground cardamom, and ¼ tsp sea salt. Stir thoroughly so everything is coated in the syrup.
Form the Bars
Line an 8×8-inch baking pan with parchment paper. Spread the nut mixture evenly into the pan, pressing it down firmly with a spoon or spatula. Bake for 15 minutes, then remove from the oven and place the pan on a dish towel or potholder in the fridge for about 15 minutes to cool.
Cut & Add Chocolate
Lift the cooled mixture out by the parchment paper and set it on a cutting board. Slice the square in half, then slice each half into 1-inch wide bars. Melt ⅓ cup dark chocolate pieces in the microwave in 30-second intervals, stirring between each. Drizzle the melted chocolate over the bars.
Finish with Pink Himalayan Salt
While the chocolate is still soft, sprinkle a pinch of pink Himalayan salt on top. Let the chocolate set fully before enjoying. Store bars in an airtight container at room temperature or in the fridge for a firmer texture.
🍽️ How to Serve These Salted Chocolate Cherry Nut Bars
- Grab & Go Snack: Perfect for a midday energy boost or post-workout treat.
- Coffee Companion: Pair a bar with your morning espresso for a sweet-salty pick-me-up.
- Dessert Plate: Cut into smaller squares and serve alongside fresh fruit for a light dessert spread.
🧠 The Science Behind Success
Syrup Consistency: Warming brown rice syrup slightly ensures it coats the nuts and fruit evenly, binding them as they bake.
Salted Sweetness: A dusting of pink Himalayan salt accents the chocolate drizzle, balancing the natural sweetness from dried cherries.
📖 Indulge Without Guilt
While many Fat Tuesday treats rely on sugar and butter, these bars prove you can enjoy decadent flavors with more wholesome ingredients. The combination of crunchy nuts, tart cherries, and dark chocolate hits all the right notes, and the sprinkle of pink salt puts them over the top.
Make a batch ahead of time for a quick snack or healthy-ish dessert. They’re also fantastic for parties or potlucks—guests will never guess they’re vegan and actually good for them!
❓ Reader Questions Answered
You can, though maple syrup may be thinner. Keep an eye on the consistency; you might need to bake a few extra minutes for it to set.
They’ll stay fresh in an airtight container for about a week at room temperature, or up to two weeks in the fridge.
Swap out nuts for seeds—pumpkin, sunflower, or sesame—keeping total volume the same.
Press the mixture firmly into the pan and allow it to cool fully before slicing. Refrigerating helps them set more solidly.