Salted Chocolate Nut Brittle

All Recipes, Bars & Deserts

Salted Chocolate Nut Brittle

Jessie Inchauspre
This dessert is the Glucose Goddess philosophy in a nutshell: very easy and very impressive. And with added fat, fiber, and protein to reduce its spike. Serve it at a dinner party to get admirative "ooohs" and "aahhhs," or keep it to yourself and marvel at its beauty!
Course Dessert


  • 150 grams 70% dark chocolate broken into pieces
  • 30 grams pistachios shelled
  • 3 tbsp walnut pieces
  • ½ tsp sea salt


  • Line a baking sheet with parchment paper. Place the broken-up dark chocolate in a heat-safe bowl and set it over a saucepan of simmering water (making sure the bowl doesn't touch the water). Stir from time to time, until the chocolate has melted and is smooth.
  • Pour the melted chocolate onto the prepared baking sheet and spread it out to a thin, even layer. Scatter the shelled pistachios and the walnut pieces all over the melted layer of chocolate and then sprinkle with the sea salt.
  • Place the baking sheet in the fridge and allow the nutty chocolate to set hart (about 30 minutes).
  • Remove the set chocolate from the fridge and break it into bite-size pieces. Keep these ready-to-go treats in an airtight container for up to 2 weeks.
Keyword gluten free, vegetarian