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+1 315 843 2672
Jun 24, 2015 Category: dessert Client: gt3dev Time spent: 4 days


  • 3 cups (454 grams) total of UNsalted beer nuts, UNsalted Brazilian nuts, UNsalted cashews, UNsalted almonds, UNsalted hazelnuts, UNsalted peanuts, and UNsalted pecans – or any combination of your favorite nuts
  • 1/4 cup (19 grams) UNsweetened shredded coconut
  • 1/2 cup (96 grams) palm sugar, crumbled (or turbinado raw sugar, if you prefer)
  • 1/2 cup (96 grams) dried cranberries
  • 1 teaspoon vanilla extract
  • enough coconut oil to lightly grease your pan
  • 1 teaspoon coarse pink Himalayan sea salt, for topping (optional)

For the dip:

  • 6 ounces (170 grams) dark vegan chocolate, melted


  1. Preheat your oven to 350ºF / 177ºC.
  2. In a mixing bowl, combine the nuts and cranberries. Set the mixture aside.
  3. Line a 9″ x 13″ (33cm x 48 cm) baking dish with a piece of unbleached parchment paper, make sure it is large enough to cover the bottom and go up the sides. Pinch the corners to keep it in place. Grease the paper with coconut oil, and sprinkle it with the shredded coconut. Set the dish aside.
  4. In a small saucepan over a medium-low heat, add the palm sugar, vanilla and the fine sea salt. Stir continuously. As soon as the sugar begins to simmer, remove it from the heat.
  5. Pour the palm sugar mixture over the nut-cranberry mixture and stir to coat the dry ingredients evenly.
  6. Using a flexible spatula (or your hands) transfer the nut mixture to the prepared baking dish and spread it evenly.
  7. Bake for about 20 minutes. The longer it bakes, the crunchier it will be. Remove the dish from the oven and allow it to cool completely. Slice into approximately 36 squares or into 12 bars. If the bottoms are still a bit sticky, you can place the cut bars on a parchment paper-lined tray into the fridge to finish cooling.
  8. Over a double boiler, melt the chocolate. (If you don’t have a double-boiler, use a pot filled with boiling water with another pot placed on top of that). Drizzle each nut bar with the melted chocolate. Place onto a parchment paper lined tray, chocolate side up, sprinkle a little of the course sea salt on top (optional) and return them to the refrigerator to set before serving. I store them in the fridge at all times, since I love hardened chocolate.