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Dark Chocolate Avocado Bars with Sea Salt Recipe

Name: Dark Chocolate Avocado Bars with Sea Salt Recipe
Prep time: 15 min
Total time: 15 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 large ripe avocado (about 150g flesh); 3/4 cup good-quality unsweetened dark cocoa powder; 1/4 cup pure maple syrup or agave syrup; 1 teaspoon pure vanilla extract; 1/4 teaspoon fine sea salt, plus extra for topping; 1 tablespoon coconut oil (for slightly firmer texture)

By Beginnerbakes Editorial TeamPublished May 8, 2026 | Updated Jul 11, 2026

American 15 mins beginner-friendlyeasychocolateminimal-ingredientssnack

No-bake chocolate avocado bars made with cocoa, maple syrup, vanilla, coconut oil, and a sea salt finish.

Dark Chocolate Avocado Bars with Sea Salt Recipe

Prep 15 min

Cook 0 min

Total 15 min

Servings 12

Difficulty easy

Cuisine American

Ingredients

Servings 12

1 large ripe avocado (about 150g flesh)
3/4 cup good-quality unsweetened dark cocoa powder
1/4 cup pure maple syrup or agave syrup
1 teaspoon pure vanilla extract
1/4 teaspoon fine sea salt, plus extra for topping
1 tablespoon coconut oil (for slightly firmer texture)

Instructions

Line an 8x8-inch (20x20 cm) square baking pan with parchment paper, leaving some overhang for easy removal.
Halve the avocado, remove the pit, and scoop out the flesh into a medium mixing bowl.
Mash the avocado until smooth and creamy using a fork or electric hand mixer, ensuring no lumps remain.
Add the unsweetened dark cocoa powder, maple or agave syrup, vanilla extract, and sea salt to the mashed avocado.
(Optional) Stir in coconut oil for a firmer texture after chilling.
Mix thoroughly with a spoon or hand mixer until smooth and evenly combined, scraping the bowl sides as needed.
Pour the chocolate avocado mixture evenly into the prepared pan and spread with a spatula.
Lightly sprinkle sea salt over the top to enhance the chocolate flavor.
Cover loosely with plastic wrap or foil and freeze for at least 2 hours until firm.
Lift the set bars out using parchment edges and cut into 12 equal squares with a sharp knife.
Store bars in an airtight container in the freezer. Enjoy chilled or slightly thawed for a softer texture.
For best taste and texture, consume within 2 weeks.