RXBAR Chocolate Sea Salt is a whole food protein bar made primarily from dates, nuts, and egg whites. The original contains 'natural flavors' which are unnecessary additives. This DIY version uses only clean, organic ingredients and eliminates any potential hidden processing aids or emulsifiers found in commercial chocolate.
Based on: Chocolate Sea Salt
· Makes approximately 20 bars (matching commercial size)
· Serving: 1 bar (52g)
Why This Recipe is Seed Oil Free
Commercial Chocolate Sea Salt from RXBAR often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
Intensifies chocolate flavor and adds depth without additional sweeteners
Pure vanilla extract
2 teaspoons · Simply Organic Pure Vanilla Extract
Replaces 'natural flavors' with clean vanilla taste that enhances chocolate
Fine sea salt
1.5 teaspoons · Redmond Real Salt Fine
Balances sweetness and enhances chocolate flavor with mineral complexity
Instructions
Step 1. Prepare workspace by lining an 8x8 inch square pan with parchment paper, leaving overhang for easy removal. If dates are very firm, soak in warm water for 10 minutes, then drain and pat completely dry with paper towels—excess moisture will make bars too sticky.
Step 2. Process the dates first: Add pitted dates (450g) to a food processor and pulse 10-15 times to break them up, then process continuously for 2-3 minutes until they form a thick, smooth paste that sticks together when squeezed. Scrape down sides as needed. The paste should be uniform without large chunks.
Step 3. Add nuts and process: Add cashews (200g) and almonds (150g) to the date paste. Pulse 8-10 times to break nuts into small pieces, then process for 30-60 seconds until nuts are roughly chopped but still have some texture—avoid over-processing into nut butter consistency.
Step 4. Incorporate protein and chocolate: Add egg white powder (60g), cocoa powder (30g), vanilla extract (2 tsp), and sea salt (1.5 tsp). Process for 30 seconds until evenly distributed. Add chocolate chips (100g) and pulse 5-8 times just to distribute—don't over-process or chips will break down completely.
Step 5. Test consistency: The mixture should hold together firmly when squeezed but not be overly sticky. If too dry and crumbly, add 1-2 tablespoons filtered water. If too wet, add 1-2 tablespoons more cocoa powder. The final mixture should press together easily but not stick excessively to your hands.
Step 6. Form bars: Transfer mixture to prepared pan and press down evenly using clean hands or the bottom of a measuring cup. Press firmly to eliminate air pockets—bars should be compact and uniform thickness (about 1 inch thick). Cover and refrigerate for at least 2 hours until firm.
Step 7. Cut and store: Remove from pan using parchment overhang. Using a sharp knife wiped clean between cuts, slice into 20 equal bars (4x5 grid). Each bar should weigh approximately 52g. Wrap individually in parchment paper or store in airtight container with parchment between layers.
Storage
Store in refrigerator for up to 2 weeks or freeze for up to 3 months. Bars can be eaten directly from fridge or left at room temperature for 10 minutes to soften slightly. No preservatives means shorter shelf life than commercial versions.
Cost Comparison
Cost per serving (homemade)$0.34
Cost per serving (store-bought)$2.50
Savings86%
Significant upfront investment in bulk organic ingredients, but dramatic per-serving savings. First batch costs about $122 for all ingredients, but yields enough for multiple batches with leftover ingredients for months of bars.