Low Sodium Chocolate Nut Bars
Indulge in a guilt-free treat with these irresistibly chewy Low Sodium Chocolate Nut Bars! Packed with heart-healthy almonds and walnuts, hearty rolled oats, and a hint of rich cocoa powder, these no-bake bars are both nutritious and delicious. Sweetened naturally with honey and held together by creamy low-sodium almond butter, they offer the perfect balance of flavor and texture. A light sprinkling of semi-sweet chocolate chips adds a touch of indulgence, making these bars a wholesome snack that doesn’t skimp on taste. Whether you're looking for a quick grab-and-go breakfast, a pre-workout boost, or a satisfying dessert, these chocolate nut bars are ready in just 15 minutes of prep time and can be stored in the fridge for up to two weeks. Perfect for those who are watching their sodium intake but still crave a sweet, healthy treat!
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Recipe Information
Ingredients
- 1.5 cups rolled oats
- 0.5 cup almonds
- 0.5 cup walnuts
- 2 tablespoons unsweetened cocoa powder
- 0.5 cup low sodium almond butter
- 0.25 cup honey
- 1 teaspoon vanilla extract
- 0.5 cup semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving some overhang for easy removal.
Spread the rolled oats, almonds, and walnuts evenly on a baking sheet. Place in the oven and toast for 8-10 minutes, stirring halfway through. Once golden and fragrant, remove from the oven and let cool slightly.
In a large mixing bowl, combine the toasted oats, almonds, walnuts, and cocoa powder. Mix well to distribute the cocoa evenly.
In a small saucepan over low heat, combine the almond butter and honey, stirring gently until fully blended. Remove from heat and stir in the vanilla extract.
Pour the almond butter mixture over the oat mixture. Stir until all the dry ingredients are well coated.
Fold in the semi-sweet chocolate chips until evenly distributed throughout the mixture.
Transfer the mixture into the prepared baking pan. Press down firmly with a spatula or the back of a spoon to ensure the mixture is packed tightly and evenly.
Place the pan in the refrigerator for at least 1-2 hours or until the bars are set and firm.
Once set, use the parchment paper overhang to lift the bars out of the pan. Place on a cutting board and cut into 12 equal bars.
Store in an airtight container in the refrigerator for up to two weeks.
Nutrition Facts
Calories |
2638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.4 g | 222% | |
| Saturated Fat | 27.8 g | 139% | |
| Polyunsaturated Fat | 28.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 14 mg | 1% | |
| Total Carbohydrate | 241.3 g | 88% | |
| Dietary Fiber | 47.8 g | 171% | |
| Total Sugars | 104.1 g | ||
| Protein | 69.8 g | 140% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 628 mg | 48% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 1736 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
