This no-bake chocolate nut slice is the kind of treat that sneaks up on you—simple, yes, but packed with honest, homey flavor. I discovered it during a chaotic afternoon in my tiny kitchen, where I was desperately trying to pull together something sweet without turning on the stove. The smell of melting chocolate and toasted nuts filled the air, making the mess worth it in every bite.

What makes this recipe stand out is its unpolished, almost improvised feel—like a recipe my grandma would toss together on a whim, trusting that the ingredients and a little bit of love would do the rest. It’s perfect for those days when you need a quick fix or a sweet gift that doesn’t require fancy equipment or hours of waiting. Plus, it’s endlessly adaptable, a little salty, a little crunchy, with that deep, chocolatey richness that hits just right.

This recipe is inspired by my childhood afternoons spent helping my grandma in her busy kitchen, where she’d toss together this no-bake slice in a rush, yet somehow it always came out perfect—rich, chewy, with that unmistakable nutty crunch. It’s a reminder that sometimes, the simplest sweets are made with love, patience, and a bit of chaos, especially when you’re rushing to get treats on the table for unexpected guests or a last-minute craving.

The story behind this recipe

This recipe harks back to lazy Sunday afternoons at my childhood home, where my mom would toss together this slice with a handful of ingredients and a lot of love. I remember the smell of toasted nuts and melting chocolate filling the kitchen, making everything feel cozy and special, even in a rush.
It’s one of those recipes that feels like a little rebellion against complicated desserts. When time is tight or I need something satisfying without fuss, this no-bake slice always saves the day. It’s a messy, honest kind of treat—crunchy, rich, and just sweet enough to make you smile.
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Ingredient breakdown: key components

Dark chocolate: I love using a good quality 70% cocoa bar, which melts smoothly and gives that rich, velvety flavor. You can swap in milk chocolate if you prefer something sweeter, but it won’t have the same depth.
Mixed nuts: I always toast my nuts first until they smell smoky and fragrant—adds a crunch and boosts flavor. Almonds or walnuts work, but feel free to experiment with pecans or hazelnuts for different notes.
Honey or golden syrup: I find a drizzle of honey adds a nice sticky sweetness and glossy finish. Maple syrup works too, but it lends a slightly different flavor that’s more earthy and robust.
Coconut oil: I prefer using unrefined coconut oil for its faint coconut aroma and smooth melting point. If you skip it or use butter, you’ll get a slightly richer, more buttery slice, but it might be softer.
Sea salt: Just a pinch of flaky sea salt balances the sweetness and intensifies the chocolate flavor. For a burst of flavor, sprinkle a little more on top before chilling—adds a nice crunch and contrast.
Vanilla extract: A splash of vanilla enhances all the other flavors and adds warmth. You can skip it or substitute with a splash of almond extract for a different aromatic note.

Spotlight on key ingredients

Dark chocolate:

I love using a good quality 70% cocoa bar, which melts smoothly and gives that rich, velvety flavor. You can swap in milk chocolate if you prefer something sweeter, but it won’t have the same depth.
Mixed nuts: I always toast my nuts first until they smell smoky and fragrant—adds a crunch and boosts flavor. Almonds or walnuts work, but feel free to experiment with pecans or hazelnuts for different notes.
Honey or golden syrup: I find a drizzle of honey adds a nice sticky sweetness and glossy finish. Maple syrup works too, but it lends a slightly different flavor that’s more earthy and robust.

Sea salt:

Coconut oil: I prefer using unrefined coconut oil for its faint coconut aroma and smooth melting point. If you skip it or use butter, you’ll get a slightly richer, more buttery slice, but it might be softer.
Just a pinch of flaky sea salt balances the sweetness and intensifies the chocolate flavor. For a burst of flavor, sprinkle a little more on top before chilling—adds a nice crunch and contrast.

Notes for ingredient swaps

Dairy-Free: Swap regular chocolate for a dairy-free dark or vegan chocolate. Expect a slightly different melt and a less creamy texture.
Nuts: Use roasted sunflower or pumpkin seeds instead of mixed nuts. They add crunch but lack the rich flavor of traditional nuts.
Sweetener: Replace honey with agave syrup or maple syrup. Maple adds a deeper, smoky note, while agave keeps it neutral and smooth.
Coconut Oil: Substitute with unsalted butter for a richer, creamier finish. Keep in mind, it may soften the slice slightly.
Salt: Use smoked sea salt for a subtle smoky contrast or regular flaky sea salt for a classic balance.
Vanilla: Almond extract can be a good substitute, bringing a nutty aroma that complements the chocolate and nuts.

Equipment & Tools

20cm (8-inch) square baking dish: Holds the slice and shapes it
Parchment paper: Prevents sticking and makes removal easy
Mixing bowl: Melting chocolate and mixing ingredients
Spatula: Folding ingredients and smoothing the top
Microwave: Melting chocolate quickly and evenly
Skillet: To toast nuts for flavor and crunch
Sharp knife: Cutting the set slice into portions

Step-by-step guide to no bake slice

Gather your equipment: a 20cm (8-inch) square baking dish, a mixing bowl, a spatula, and a microwave-safe bowl for melting chocolate.
Line the baking dish with parchment paper, leaving some overhang for easy removal later. Set aside.
Chop 200g of dark chocolate into small pieces. Place in the microwave-safe bowl. Microwave in 30-second bursts, stirring in between, until smooth and glossy. (~1-2 mins total)
Toast 1 cup of mixed nuts (almonds, walnuts, hazelnuts) in a dry skillet over medium heat for about 5 minutes, stirring frequently. Nuts should smell smoky and fragrant. Let cool slightly.
Add 1/4 cup honey or golden syrup, 2 tbsp coconut oil, and 1 tsp vanilla extract to the melted chocolate. Mix until combined and shiny.
Fold in the toasted nuts and 1/4 tsp flaky sea salt into the chocolate mixture. Ensure even coating and distribute evenly.
Pour the mixture into the prepared dish. Use a spatula to press it down firmly, smoothing the top. Tap the dish lightly to settle the mixture and remove air pockets.
Place in the fridge for at least 2 hours, or until firm and set. For quicker setting, chill for 30 minutes in the freezer, but avoid over-freezing to prevent cracking.
Once set, lift the slice out using the parchment overhang. Slice into squares or rectangles with a sharp knife. Keep refrigerated until serving.

Chill in the fridge for at least 2 hours. Once firm, lift out using parchment and slice. Serve directly or keep refrigerated until needed.

How to Know It’s Done

Chocolate is glossy and fully melted before mixing.
Nuts are toasted and fragrant, adding crunch and flavor.
The slice feels firm and slightly crackles when pressed, indicating it’s set.