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Preheat the oven to 350 degrees F. Brush an 8-by-8-inch dish with 1 teaspoon of the coconut oil and set aside. Combine the coconut flakes, hazelnuts, walnuts, cashews, trail mix and flaxseed and.

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Toast the nuts/seeds on a rimmed baking sheet until fragrant and turning lightly golden on the edges, about 6 to 9 minutes. Transfer the nuts to a cutting board and roughly chop them. In the meantime, melt the chocolate in a microwave-safe bowl in 30-second increments, stirring after each one. Don't overdo it.

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Melt it in the microwave in 30-second sessions, stirring after each session. Mix in the oil. Pour the melted chocolate into a wax-paper-lined 8-inch square pan and immediately sprinkle it with the toppings. Cover the pan with plastic wrap and freeze it until the chocolate is set, for about 30 minutes.

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Place the dark chocolate in a glass bowl and place over a pot of simmering water (this technique is called a baine-marie). Stir until the chocolate melts and temperature is around 124 degrees F, but no higher 130 degrees F. Remove from heat and cool, stirring constantly, to between 82 degrees F and 84 degrees F.

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Spray a large mixing bowl with nonstick spray. This is to keep the cooling bar mixture from sticking to the bowl. In the bowl combine almonds, peanuts, walnuts, puffed rice cereal and flaxseed meal. Set aside. In a small pot combine molasses, honey, vanilla, and kosher salt. Stir to combine.

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Add the dates and nuts to a blender or food processor and pulse for 30-40 seconds to chop everything up, then blend for 40-60 seconds until everything is evenly mixed. Line an 8 x 8 pan with parchment paper and flatten the mixture into the pan. Top with some more sliced almonds or peanuts. Freeze for an hour until firm.

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Remove from the heat and stir in 2 tablespoons peanut butter and the vanilla. Stir in the coconut. Press the mixture into the prepared baking dish. Transfer to the freezer and freeze until firm, 30 minutes to 1 hour. 3. Melt the chocolate in the microwave until melted and smooth. Let cool 10 minutes. 4.

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Bake for 12 minutes until just starting to turn golden. Pour all of the toasted nuts and seeds into a large, heat-safe bowl. Then add the hemp seeds and mulberries or goji berries. Mix well and set aside. Leave one sheet of parchment paper on one of the baking sheets. Reserve the second parchment paper on the side.

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In a double boiler over medium-high heat, melt the chocolate with the ground flax. Stir frequently until no large pieces of chocolate remain.*. Spread the melted chocolate into a thin, even layer on the lined baked sheet.*. Sprinkle your chopped nuts, seeds, and cherries evenly over the melted chocolate.

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These Homemade Dark Chocolate Sea Salt KIND Nut Bars taste like your favorite skillet-roasted, warm, cozy candied nuts… but coated in velvety, smooth, dark chocolate—your favorite kind of course. Then, lightly or generously (depending on how you like it) sprinkled with perfectly coarse gems of sea salt.

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Heat the oven to 325 degrees. Bake the shortbread until firm to the touch and just beginning to pull away from the sides, 35 to 40 minutes. Step 3. Cool in the pan for 20 minutes on a wire rack. Brush jam over shortbread's surface and let cool thoroughly. Step 4. Place chocolate in a heatproof bowl.

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Combine melted chocolate and nuts in a medium bowl. Scrape the mixture onto the foil and spread it into an approximate 12-by-9-inch rectangle. Sprinkle with additional finely chopped nuts, if desired. Refrigerate until set, about 20 minutes. Transfer the bark and foil to a cutting board. Use a sharp knife to cut into 1 1/2-inch pieces.

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To make the base, place the cashews, dates, and coconut oil in mixing bowl and blend 45 seconds / speed 7. Press the cashew mixture onto to the bottom of the lined loaf pan. Place in freezer for 15 minutes. To make the filling, add dates, almond butter, and salt in mixing bowl.

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Pour the butter mixture over the dry ingredients in a large bowl, again let cool 8-10 minutes then mix in the chocolate chips, press the mixture into the prepared pan. Sprinkle some chocolate chips over the top, if desired. Bake for approximately 20-25 minutes. Let cool completely then cut into pieces.

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Melt slowly over low heat while stirring gently (if the heat is too high it will become lumpy) Pour chocolate into lined pan, sheet pan, or baking dish and lightly shake the pan (or use a spatula) to make the chocolate an even thickness. Add nuts and sprinkle sea salt over the top. Place in refrigerator for 1 hour.