In the middle of a hectic week, I find myself reaching for this no bake chocolate nut slice more often than I’d like to admit. It’s that perfect quick fix—rich, crunchy, and just sweet enough—without turning on the oven or fussing over complicated steps. Sometimes, all you need is a handful of ingredients and a bit of patience to create something deeply satisfying.

What makes this recipe stand out is its honesty. No fancy equipment, no precise timing, just simple ingredients that come together in a way that feels almost instinctive. It’s a reminder that sometimes, the best desserts are the ones that don’t demand perfection, only a little love and a lot of flavor.

And honestly, this slice has a nostalgic pull for me. It’s a treat I grew up with, a little messy but utterly comforting—perfect for when you want something sweet in a flash, and don’t want to clean up a mountain of dishes afterward. It’s one of those recipes I keep in my back pocket, ready to whip up whenever I need a quick, satisfying bite.

This recipe is a perfect antidote to the chaos of holiday baking season, offering a no-fuss, satisfying treat that comes together in minutes. It’s a reminder that sometimes, simplicity and a handful of good ingredients create the most comforting desserts, especially when time is tight and energy is low.

The story behind this recipe

This recipe was born out of a lazy summer afternoon when I had a bag of mixed nuts and a block of dark chocolate just waiting to be combined. I wanted something no-fuss, no-bake, that I could whip up quickly without turning the oven on, especially on those scorchingly hot days. The crunch of toasted nuts and the richness of melted chocolate? Instant comfort, no matter the chaos around me.
It’s also a bit of a nostalgia trip—my grandma used to make similar no-bake treats, and I loved helping her melt the chocolate and scatter the nuts on top. That messy, hands-on moment of mixing and pressing felt like a small act of love I could do in minutes. Now, as an adult, I keep this recipe in my back pocket for those days when I need a sweet fix but lack the energy or time to fuss over more complicated baking.
heading: The cozy simplicity of this slice

Key ingredients and tips

Dark chocolate: I love how its deep, slightly bitter aroma fills the room as it melts. Swap with milk chocolate if you want a sweeter, creamier flavor—just watch the sugar level.
Mixed nuts: I prefer a crunchy, robust mix—almonds, walnuts, maybe a few cashews for richness. To keep it dairy-free, use roasted pepitas or sunflower seeds for that satisfying crunch.
Butter: I use unsalted for control, but coconut oil can be a good substitute if you want a dairy-free version. It gives a slightly different richness but melts just as smoothly.
Sweetener (honey or golden syrup): The honey adds a floral note, while golden syrup gives a caramel undertone. You could try maple syrup for a more earthy sweetness—just watch the consistency.
Oats (optional): I sometimes add oats for extra texture and substance. Use gluten-free oats if needed, and toast them lightly for a nutty aroma before mixing.
Vanilla extract: It enhances the chocolate’s richness and rounds out the flavors. Skip it if you prefer a more intense cocoa punch or add a pinch of sea salt instead.
Salt: Just a pinch makes the chocolate pop. A tiny sprinkle of sea salt on top can elevate the entire slice, especially if you use dark chocolate.

Spotlight on key ingredients

Dark chocolate:

I love how its deep, slightly bitter aroma fills the room as it melts. Swap with milk chocolate if you want a sweeter, creamier flavor—just watch the sugar level.
Mixed nuts: I prefer a crunchy, robust mix—almonds, walnuts, maybe a few cashews for richness. To keep it dairy-free, use roasted pepitas or sunflower seeds for that satisfying crunch.

Salt:

Butter: I use unsalted for control, but coconut oil can be a good substitute if you want a dairy-free version. It gives a slightly different richness but melts just as smoothly.
Just a pinch makes the chocolate pop. A tiny sprinkle of sea salt on top can elevate the entire slice, especially if you use dark chocolate.

Notes for ingredient swaps

Dairy-Free: Swap regular butter for coconut oil. It melts just as smoothly but adds a subtle coconut aroma.
Sweetener: Use maple syrup instead of honey or golden syrup for a richer, earthy sweetness that complements the chocolate.
Chocolate: Replace dark chocolate with dairy milk or vegan chocolate for different levels of sweetness and creaminess.
Nuts: Substitute mixed nuts with roasted pumpkin seeds or sunflower seeds for a nutty crunch without the allergen impact.
Oats: Omit oats entirely or replace with crushed graham crackers for a different texture and flavor profile.

Equipment & Tools

20x20cm (8×8 inch) pan: Holds the mixture and shapes the slice.
Parchment paper: Prevents sticking and makes removal easy.
Microwave-safe bowl: Melts chocolate evenly.
Skillet: To toast nuts for extra flavor.
Spatula: Stirring and pressing the mixture.
Sharp knife: Slicing the firm set slice cleanly.

Step-by-step guide to no bake slice

Gather your equipment: a 20x20cm (8×8 inch) square pan, a heatproof spatula, a mixing bowl, and a parchment paper liner.
Line the pan with parchment, leaving a slight overhang for easy removal. This keeps cleanup simple and the slice intact.
Chop 200g (7 oz) of dark chocolate into small pieces. Use a sharp knife to help it melt evenly.
In a microwave-safe bowl, melt the chocolate in 30-second bursts, stirring after each, until smooth and glossy. About 1-2 minutes total.
While melting the chocolate, toast 1 cup of mixed nuts in a dry skillet over medium heat until fragrant, about 3-4 minutes. Let cool slightly.
Add 2 tablespoons of unsalted butter and 1 tablespoon of honey or golden syrup to the melted chocolate. Stir until fully combined, warm and inviting aroma fills the room.
In a large mixing bowl, combine the toasted nuts and optional oats (if using). Pour the melted chocolate mixture over, folding gently until evenly coated.
Transfer the mixture into the prepared pan. Use a spatula to press it down firmly and evenly, ensuring no air pockets. The surface should be smooth and compact.
Refrigerate for at least 2 hours, or until the chocolate is firm and slices cleanly. For a quicker set, place in the freezer for about 1 hour.
Once set, lift the slice out using the parchment overhang. Slice into squares or rectangles with a sharp knife, wiping it clean between cuts.
Serve immediately, or store in an airtight container. Keep in the fridge for up to a week, or freeze for longer storage.

Once sliced, serve immediately or store in an airtight container in the fridge. For best texture, let sit at room temperature for 10 minutes before serving if chilled. Garnish with extra nuts or a drizzle of melted chocolate for presentation.

How to Know It’s Done

Chocolate is fully melted and glossy, not grainy or lumpy.
Mixture is evenly coated and holds together when pressed.
Slice is firm and holds shape after refrigeration.