Yes. The recipe is flexible: swap or mix based on preference or pantry odds. Use a mix of textures—some whole, some chopped.

Is dark chocolate necessary?

Not required, but it balances sweetness. If you prefer, use milk or semi-sweet chocolate—your call.

Are these suitable for kids?

Absolutely—just keep an eye on portion sizes. They’re Super Yummy but nutrient-dense.

You can make no-bake clusters by skipping the oven and chilling, but the bake adds toasty depth and helps set the binder.

How sticky will they be?

If you press densely and reduce the syrup well, they’ll set firm. If they’re too sticky, add a few extra minutes of baking or cool longer.

Are they high in protein?

They’re a solid option among High Protein Snacks depending on your nut choices; add protein powder to the binder for an extra boost.

Dark Chocolate Nut Squares — Baking Nuts & Chocolate Nuts Bliss

Description

These Dark Chocolate Nut Squares are everything you want in a snack — crunchy, rich, and just indulgent enough to satisfy that post-lunch or late-night craving. They’ve got the soul of a dessert but the nutrition of a smart, energy-packed Power Snack. Perfect for gym-goers, busy bees, or anyone who loves the mix of roasted nuts and smooth dark chocolate.

Ingredients

Scale

75 g almonds
55 g cashews
30 g pecans
40 g pumpkin seeds
½ tbsp chia seeds
1½ tbsp maple syrup
Pinch of sea salt
50 g dark chocolate, melted

Instructions

Preheat the oven to 180°C (160°C fan) / 350°F. Line a small baking dish or silicone mold with parchment paper or lightly grease it.
Combine the dry ingredients. In a medium bowl, toss together the almonds, cashews, pecans, pumpkin seeds, and chia seeds until evenly mixed.
Add the binder. Drizzle the maple syrup over the nut mixture, sprinkle with salt, and stir until everything is lightly coated and sticky.
Shape and press. Spoon the mixture into your mold or prepared pan, pressing it down firmly with the back of a spoon or measuring cup. Compacting the mix helps the bars hold together once baked.
Bake to perfection. Place in the oven for about 20–25 minutes, or until the nuts are golden and aromatic. Keep an eye on them near the end—nuts can go from toasty to burnt quickly!
Cool completely. Let the squares rest in the mold until fully cooled and firm before unmolding. This helps them stay crisp and intact.
Add the chocolate magic. Once cooled, drizzle the melted dark chocolate over the top or dip one side of each square for a thicker chocolate layer.
Set and serve. Pop them in the fridge for a few minutes to let the chocolate harden. Once set, they’re ready to enjoy — crunchy, rich, and a little bit fancy.

Notes

Use fresh nuts. Stale nuts will ruin the flavor, so make sure they’re fresh and crunchy before you begin.
Switch it up. Swap maple syrup for honey or agave, or try a mix of nuts like hazelnuts and walnuts.
Add extras. Toss in shredded coconut, dried cranberries, or a sprinkle of cinnamon for variety.
Storage: Keep in an airtight container at room temperature for up to 5 days, or refrigerate for a longer shelf life.

Nutrition

Calories: 136kcal
Sugar: 3g
Sodium: 2mg
Fat: 11g
Saturated Fat: 2g
Carbohydrates: 7g
Fiber: 2g
Protein: 4g
Cholesterol: 0.1mg