These “kind” bars are like having the paleo cereal (granola) recipe in bar form. Like I do with most of paleo recipes I use, I adjust the ingredients in the recipe to what I have on hand at the time I am making a batch. I have used coconut nectar in place of honey.
90 mins (with cooling and hardening time)
- 1 cup almonds
- ½ cup walnuts, pecans, or your favorite nut
- ½ cup shredded unsweetened coconut
- ⅓ cup golden raisins
- ⅔ cup pumpkin seeds
- ⅔ cup sunflower seeds
- 3 Tbsp sesame seeds
- 3 Tbsp chia seeds
- 1 Tbsp orange zest
- 2 Tbsp coconut oil, melted
- ½ cup honey
- Preheat the oven to 350 F, and line a cookie sheet with parchment paper, and grease it with coconut oil, a neutral oil, or butter. Alternatively, grease a glass baking pan.
- Roughly chop the nuts, then mix together all ingredients except for the coconut oil and honey in a large bowl.
- Separately mix together the oil and honey, then pour over the nut/seed mixture, and stir until everything is evenly coated.
- Pour into the parchment lined cookie sheet (or greased glass baking dish) and spread into an even layer with a spatula. Bake for 15-20 minutes.
- Remove from oven and let cool for 20 minutes, then lift up gently using the parchment paper, and place in the fridge for another 45 minutes to harden. Once solid, remove from the fridge and slice into bars of your desired size (it’s easiest if you use a nice big, sharp knife).
- To store, wrap them in parchment paper separately (so that they don’t stick together), and keep in an airtight container. I keep mine in the fridge, but you could also keep them at room temp.
Original recipe found here: KIND BARS 2.0