Chocolate Dipped Nut Bites

A mixture of caramelized nuts and seeds are dipped in dark chocolate and sprinkled with fleur de sel for a salty/sweet treat.

Chocolate Dipped Nut Bites Recipe, sylvie shirazi, food photography, los angeles food photographer

Good things come in small packages, right?  And chocolate makes everything better?

Well, then, these bite-sized chocolate-dipped treats are a very, very good thing. A mix of nuts and seeds are held together by caramelized honey, enrobed in a rich layer of dark chocolate and then sprinkled with a hint of fleur de sel. sylvie shirazi, food photography, los angeles food photographer, chocolate nut clusters

Every bite is an interplay of contrasts, the firm bittersweet chocolate cap giving way to a soft chewiness underneath with the subtle sweetness of honey.

The flavor of the rich, buttery nuts is bolstered by the sophisticated under-notes of caramelized honey, and amazing things happen when the buttery sweet richness meets that crucial finish of salt.

sylvie shirazi, food photography, los angeles food photographer, chocolate dipped nut bars

Thank goodness chocolate is acceptable any time of the day, as these delectably portable bites have been sneaking their way into my stomach at all hours.

They straddle the line between healthy snack and dessert; nutrition with a bit of indulgence. A little bit sweet a little bit salty, these have a depth of flavor that belies their simple components.

sylvie shirazi, food photography, los angeles food photographer, chocolate dipped nut bites recipe

Treat this recipe as a blueprint for your own flavor combinations. Use your own favorite combination of nuts and seeds, feel free to add a splash of vanilla to the caramel if you’d like, and although I like these best with a bittersweet chocolate a rich dark milk would work nicely as well.

Oh, and please consider making extra, I’m running low…

Chocolate Dipped Nut Bites Recipe

These chocolate bites straddle the line between healthy snack and dessert; nutrition with a bit of indulgence.

30 minPrep Time

1 hr, 30 Total Time

Save Recipe


  • ½ cup/ 168g good quality honey
  • 2 Tablespoons/28g of butter (or coconut oil)
  • 1 cup/120g almonds coarsely, chopped (preferably soaked and dehydrated)
  • 1 cup/120g pumpkin seeds, coarsely chopped (preferably soaked and dehydrated)
  • 1 cup/120g walnuts, coarsely chopped (preferably soaked and dehydrated)
  • 4 ½ oz/ 128g bittersweet chocolate, finely chopped
  • Fleur de sel or fine sea salt


  1. Line an 8 inch square baking pan with parchment paper; set aside.
  2. Heat honey, butter and a pinch of salt in a small saucepan over medium heat for about 10 minutes until it begins to thicken and turn a deep golden caramel color. (Watch it as it will bubble up suddenly and you may need to turn down the heat.)
  3. Fold in the chopped nuts and stir until well coated.
  4. Remove from heat and pour into the lined baking pan. Cover with another sheet of parchment paper and press down firmly to form a uniform layer, let cool in the refrigerator until hardened.
  5. Cut into square pieces with a sharp knife and keep refrigerated until ready to dip.
  6. Melt chopped chocolate in the microwave or over a double boiler. (If you’d like to temper your chocolate see the instructions on tempering chocolate .)
  7. Dip one end of each square into melted chocolate, sprinkle chocolate covered end with a little of the salt.
  8. Place on parchment paper lined baking sheet and refrigerate until chocolate sets.
  9. If not using tempered chocolate, store dipped nut bites in the fridge in an airtight container between sheets of parchment paper.


Gluten Free, Grain Free, Vegetarian, Paleo


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  1. says

    Aren’t those fun?! Can I call them healthy? After all, there are healthy seeds in them. 🙂
    I’d love to serve these on a little silver tray with tea. Beautiful, Sylvie.

    • says

      Soaking nuts and seeds is a way to make them more easily digestible as it reduces their phytic acid content. You simple cover the raw nuts with a large quantity of water and a good pinch of salt and let them soak for at least 12 hours, then drain the water and dry the nuts in a dehydrator or in the oven spread in a single layer at a very low temperature until fully dry and crispy. This process makes them easier on the stomach but it’s an optional step and you can just use raw nuts in the recipe as well if you prefer.

  2. says

    Right up my street Sylvie. Right indulgence, beautiful combination and a post so well written that it calls your name out loud! The photographs FAB!! I’m sadly out of good dark chocolate, but this is on my list to make. xo

  3. says

    They look just gorgeous! A sprinkle fleur de sel is quite an idea, those crystals are what make your pictures appear so magical. Then they are kind ofbalanced health wise, with the nuts honey and seeds. Great creation Sylvie!

  4. says

    Oh, Sylvie, you’re speaking my language here…I can’t get enough of these little nut clusters dipped in chocolate that I’m seeing here and there over the blogosphere. These are perfectly sized and I just love the smidge of sea salt – perfect post-workout recovery nibbles! (emphasis on the ‘s’ ;-)).

  5. Laura says

    Made these a couple weeks ago- wow! Just perfect. Tried again today though, and the honey mix seemed to sink through the nuts to the bottom. So the bottom is super sticky & you dont taste the honey in the nuts so much.
    Could it be from cooking the honey too much? Not enough? Thought I did everything the same but…

    • says

      Hmm, well my first thought is perhaps you used a different honey this time around? Maybe something with a runnier consistency? Otherwise if I had to guess I would say that the mixture wasn’t cooked long enough this time around so it didn’t reach a high enough temperature to create the caramel that binds the nuts together.

  6. says

    These remind me of Trader Joe’s “Nutty Bits” (tee hee). Have you ever tried those? They’re pretty much the best snack ever, and I love the idea of making something similar from scratch! Gorgeous. 🙂


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