copycat kind bars

Chewy, crunchy, satisfying chocolate cherry almond bars made with real, wholesome ingredients.

Chocolate Cherry Almond Snack Bars

(114 grams) honey

vanilla extract

(40 grams) almond meal*

salt

almond butter

(280 grams) whole almonds, roughly chopped

(60 grams) dried cherries, roughly chopped

(58 grams) mini chocolate chips

Preheat oven to 300°F (149°C). Line an 8 or 9-inch square baking pan with parchment paper with enough overhang on the sides to easily remove the bars from the pan. Set aside.

Using a rubber spatula or wooden spoon, mix the honey, vanilla, almond meal, salt, and almond butter together until combined. Fold in the almonds, cherries, and chocolate chips until combined.

Transfer mixture to prepared baking pan and press very firmly into an even layer. You really want it packed in tight- as tight as possible. Bake for 20 minutes. Remove from the oven and allow to cool completely in the pan set on a wire rack for 1 hour, then transfer to the refrigerator to chill for 1 more hour. This helps firm up the bars which makes them stay compact. Remove bars from the pan using the overhang on the sides and cut into bars. Individually wrap each bar in plastic wrap or parchment. Store at room temperature for 1 week or in the refrigerator for up to 2 weeks. I find they get a little sticky at room temperature over a few days, so I prefer the refrigerator.

Thank you these make my fiancé  and I so happy. I've been using cranberries instead and added some pepitas in instead of all almonds. So great, so much better than store-bought kind bars!

Love these! I have to force myself not to eat them all at once. You can use any fruit/nut combo really as well as any nut butter. So versatile. Thanks so much!

Have you ever wanted to make your own version of "Kind" bar in your very own kitchen?This post gives you the formula to create VEGAN Homemade "Kind" Breakfast Bars. Be as creative as you want and/or make it with whatever you have on hand.

Homemade Kind Breakfast Bar Recipe

rice puff cereal

unsalted almonds

unsalted walnuts

unsalted pistachios

figs

mulberries (chopped)

apricot (chopped)

chia seeds

unsweetened coconut flakes

brown rice syrup

unsalted almond butter

coconut sugar

sea salt

Line an 8X8-baking pan with parchment paper leaving a couple inches overhanging on the sides.

Mix puff cereal, almonds, walnuts, pistachios, figs, mulberries, apricots, chia seeds, and coconut flakes in a large bowl. Set aside.

Whisk brown rice syrup, almond butter, and sugar (if using) in a small saucepan. Stirring constantly, heat it over medium heat until they are all fully combined and melted, a minute or two. It should be a very smooth mixture.

Pour the hot mixture over the nuts and fruits mixture. Stir until all nuts and fruits are coated with the liquid mixture.

Transfer them into the lined pan. Spread them evenly. Using the back of a ramekin (or back of a spatula or spoon) press to make it compact.

Place it in the fridge for 2 hours, or preferably, overnight.

Using the overhanging parchment paper, take the block of granola out of the pan and place it on a cutting board. Cut it into smaller pieces.

Individually wrap them in wax or parchment paper and keep them in an airtight container.

https://www.youtube.com/watch?v=m89D3zDa0gk

Are you always looking for a quick breakfast you can grab on your way out the door or a midday energy boost? These Easy Homemade KIND Bars are the perfect solution.

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Unlike store bought bars, they contain no preservatives or added sugars and take less than 20 minutes to prep. These healthy nut bars can keep for 5 to 6 days, so make them on a weekend and stay munching on them all week.

Get the full printable recipe: https://foolproofliving.com/homemade-kind-breakfast-bars/

Homemade Kind Breakfast Bars

(113 grams) honey

Preheat oven to 300°F (149°C). Line an 8-inch or 9-inch square baking pan with parchment paper with enough overhang on the sides to easily remove the bars from the pan. Set aside.

Using a silicone spatula or wooden spoon, mix the honey, vanilla, almond meal, salt, and almond butter together until combined. Fold in the almonds, cherries, and chocolate chips until combined.

Transfer mixture to prepared baking pan and press very firmly into an even layer. You really want it packed in tight—as tight as possible. Bake for 20 minutes. Remove from the oven and allow to cool completely in the pan set on a wire rack for 1 hour, then transfer to the refrigerator to chill for 1 more hour. This helps firm up the bars which makes them stay compact. Remove bars from the pan using the overhang on the sides and cut into bars. Individually wrap each bar in plastic wrap or parchment. Store at room temperature for 1 week or in the refrigerator for up to 2 weeks. I find they get a little sticky at room temperature over a few days, so I prefer the refrigerator.

I love baking and I love sweets but have been cutting back on sugar and white flour. I made these exactly as written and they are delicious.

Top 3 copycat kind bars recipes from across the web

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Chocolate Cherry Almond Snack Bars

Homemade Kind Breakfast Bar Recipe

Chocolate Cherry Almond Snack Bars

Top 3 copycat kind bars recipes from across the web

The most viewed copycat kind bars recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chocolate Cherry Almond Snack Bars

Homemade Kind Breakfast Bar Recipe

Chocolate Cherry Almond Snack Bars

The most viewed copycat kind bars recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine