I had a sudden hankering for something salty-sweet, chewy, nutty and chocolate-y......buuut still kinda healthy and definitely not tooth-achingly sweet. After 5 minutes of pantry-diving and another 10 minutes perusing Pinterest for inspiration, this CHEWY SEA SALT CHOCOLATE PECAN NO-BAKE BARS was cobbled together in no time at all and boy, did it satisfy. So scrumptious. So addictive.  I'm already diving into the second batch within a week. I had to...for research purposes.

They are gluten free, sweetened naturally with dates, dairy free (because I love using Enjoy Life Foods dairy-free chocolate chips) and involves no baking.  My first helping, I chased them (3 squares, to be exact) down with a generous pour of homemade almond milk and it was pure bliss.  They have that ideal chewy yet firm texture straight from the freezer.  I love a freezer stocked with treats I can indulge in when the craving strikes, don't you?

Speaking of instant gratification, I also made another happy discovery while making these CHEWY SEA SALT CHOCOLATE PECAN NO-BAKE BARS.  My husband recently yoinked my Sudio wireless earbuds for his work commute, so I went back to using the speaker dock while working in the kitchen. Being a newbie to the podcast craze (listening to this, this and this currently), I only just realized while it didn't matter with music, I was missing necessary bits of information or story if I was stir-frying something on the stove, using the blender or doing something else noisy.  I paused my podcast if I didn't want to miss something.  This time before blending up that almond milk, I pulled on these new Regent wireless headphones sent to me by Sudio Sweden (bluetooth compatible, 24+ wireless play, built-in microphone) and yippeeeee.  No pausing.  No interruption.  And those soft ear cushions are so darn luxurious.  They can be fitted with earphone caps to change the look too which is pretty neat. 

Cravings, satisfied.  Podcast interruptions, solved.  I call that a pretty good day.  Mmm you should probably make these CHEWY SEA SALT CHOCOLATE PECAN NO-BAKE BARS and have yourself a pretty good day too!  

Eat well and be well,

Sonia x

MAKE AHEAD:  

These bars set in the fridge for 20 minutes and then can be cut into squares. You can enjoy them at room temperature, from the refrigerator or directly from the freezer (my favorite).  I reckon you can store them for quite awhile in the freezer, inside freezer-safe container or zip top bag - probably a couple of months.  Doubt they will last that long though!

Chewy Sea Salt Chocolate Pecan No-Bake Bars

{ gf, v, dairy free, refined sugar free }  

Recipe adapted from Beaming Baker. Makes 16 squares (in an 8" baking tray).  

INGREDIENTS

For the pecan layer:

5-7 pitted Medjool dates

1/2 C boiling water

1/2 C unsalted almond butter

3/4 C unsalted pecan halves

3/4 C gluten free old fashioned rolled oats (use regular if gluten intolerance is not an issue)

1 tsp pure vanilla extract

1/2 tsp kosher salt

For the chocolate layer:

1/2 C dairy free dark chocolate chips (I use Enjoy Life brand ~not sponsored~)

1/4 C unsalted almond butter

For topping:

1/4 C unsalted pecans, coarse chopped

2 tbsp dairy free dark chocolate chips

1/2 tsp Maldon coarse sea salt flakes

METHOD.

1. Line a 8" square pan with parchment and set aside.

2.  Make the pecan layer:  Remove the pits from dates and add them to the blender along with the boiling water.  Leave to soak about 5 minutes to soften.  Add the almond butter and blend until the dates are fairly smooth (some small lumps are fine).  Add the pecans, oats, vanilla extract and salt.  Pulse until pecan pieces are small but still visible.  Midway through, scrape down the sides and give it a mix with a spatula to ensure results are even.  Spread the mixture into the lined pan and push down until even.

3.  Make the chocolate layer:  Put the chocolate chips and almond butter in a microwave-safe bowl and melt the chocolate on high first for 30 seconds.  Mix with a spatula and continue microwaving in smaller increments of 20 seconds, mixing in between, until the chocolate is completely melted when you stir it.  Pour chocolate mixture into the pan and spread it evenly over the pecan layer.  Sprinkle the tops with chocolate chips and chopped pecan pieces.  (Hold the sea salt for now).  Chill for 5-7 minutes.  Pull the pan out and sprinkle the Maldon sea salt all over.  I stagger the sea salt topping like this as I find that if it's added right away, the salt mostly disintegrates into the still-warm chocolate layer and I really do like that chunky flakey texture to hold.  Freeze for another 15 minutes or until it is firm enough to cut into squares with a sharp knife. 

Enjoy a square (or three)!    

If you like this recipe, pin it to Pinterest!  You can also leave me a comment below to let me know what you think of this post - I would love that.  If you make the recipe and post it to Instagram, tag your post with #saltnpepperhere so I can peep you :)

Disclosure:  I was sent free product from Sudio Sweden in exchange for an honest review.  Accepting free products from companies allows me to test out out new items and share the good ones with you!  The opinions expressed above are my own.