Chocolate Dipped Nut Bars

Afternoon tea delight! The crunchy nut and seed bars pack a nutritious, delicious bite. The dark chocolate dip is a wonderful complement to the sweetness.

Gluten free | Grain free | Dairy free | Refined Sugar Free| Vegetarian | Paleo

Recipe by Hayley Cavicchiolo 

Makes 12


  • 1/3 cup raw honey
  • 2 tablespoons extra virgin organic coconut oil
  • Himalayan sea salt

  • 1 cup almonds, coarsely chopped

  • 1 cup pecans or walnuts, coarsely chopped
  • 1 cup pumpkin seeds, coarsely chopped
  • 1 tablespoon chia seeds
  • 2 tablespoons desiccated coconut
  • 1 teaspoon ground cinnamon

  • 200g Well Naturally Rich Dark Chocolate, roughly chopped

Find more recipes from Hayley here:


Instagram: nourishedhabits


  1. Grease and line an 8-inch square baking tin with baking paper and set aside.
  2. Heat honey, coconut oil and a pinch of salt in a small saucepan over medium heat for about 10 minutes until it begins to thicken and turn a rich, golden caramel colour (keep an eye on the heat so that it doesn’t bubble over suddenly).
  3. Fold in the chopped nuts, cinnamon seeds and coconut and stir until evenly coated.
  4. Remove from heat and pour into the lined baking pan. Cover with another sheet of baking paper and press down firmly – using a tea towel if needed to protect your fingers from the heat – to form an even layer. Refrigerate until hardened.
  5. Cut into squares with a sharp knife and keep refrigerated until you’re ready to dip in the melted chocolate.
  6. Melt chocolate.
  7. Dip one end or corner of each square into melted chocolate and sprinkle with a few flakes of salt before placing on a baking paper lined tray to set in the fridge.
  8. After an hour, the bars will be ready to enjoy.


← Back to Recipes