KIND bars 2.0

paleo KIND granola energy bars (nut and seed bars, gluten free, grain free)

So as far as healthy snack/energy bars go, pickings are slim for Paleo eaters. Thus, I was inspired to create my own Paleo nut and seed energy bar, perfect for on the go snacking. I drew inspiration from KIND bars but ultimately I came up with my own combination of fruit, nuts and seeds, and I couldn’t be happier with these scrummy bars. I’m think about making some chocolate and “yogurt” dipped versions, but that’s still in the works :)

paleo KIND granola energy bars (nut and seed bars, gluten free, grain free)

And because it’s hump day and I love this commercial

HUMP DAAAYYYYYYYYY

paleo KIND granola energy bars (nut and seed bars, gluten free, grain free)

4.5 from 2 reviews
KIND bars 2.0
Serves: 10-12
 
Ingredients
  • 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
Instructions
  1. 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.
  2. Roughly chop the nuts, then mix together all ingredients except for the coconut oil and honey in a large bowl.
  3. Separately mix together the oil and honey, then pour over the nut/seed mixture, and stir until everything is evenly coated.
  4. Pour into the parchment lined cookie sheet and spread into an even layer with a spatula. Bake for 15-20 minutes.
  5. Remove from oven and let cool for 20 minutes, then lift up gently using the parchment paper, and place in the fridge for another 20 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).
  6. 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.
Notes
UPDATE: (12/16/2013) A few people have had issues with the bars sticking to the parchment paper, so to be safe, I added that you should grease the parchment, or use a greased glass baking pan.

paleo KIND granola energy bars (nut and seed bars, gluten free, grain free)

Comments

    • says

      The coconut oil helps to bind the bars together after they cool, so it’s the most ideal oil. The next best thing I would suggest is palm shortening. I know a lot of people don’t like the taste of coconut.. I’m not sure if you’re one of them, but if so, these bars have a lot of flavors going on so you can’t taste it! Hope that helps!

    • says

      I know I already replied to your email but I thought I’d still answer if anyone else is curious about the same thing.
      If you slice them into 16 bars, each has 215 calories. If you slice them into 12, each has 285.

  1. Wolf says

    coconut oil is full of Omega 6 = bad – Otherwise these are very healthy and I may try with olive oil / chia seeds for binding.

    • says

      Coconut oil in moderation is not bad for you. The two tablespoons in this recipe contains a mere .46 grams of Omega 6s. Divide that by 16 servings if you make 16 bars and that’s .02 grams of Omega 6 per bar :)
      Omega 6s are also essential fatty acids, so you need some of it in your diet. And if you’re worried about over consumption of Omega 6s, then the nuts in this recipe should concern you as well. However, when consumed in moderation, both coconut oil and nuts are just fine for you.
      If you really want you could probably omit the oil altogether and just increase the honey by about 1 Tbsp and they should bind pretty well. The key is to refrigerate them, because they will most likely crumble at room temperature.
      Thanks and I hope you enjoy them!

    • says

      It depends on how big you want them to be! I used an 8×8 rimmed baking tin, and cut them into 12 bars. If you want to make them into more than 12 bars, I would suggest using a larger, rimmed baking sheet, maybe 10×10 or somewhere around there, and slicing them into 15 or 16 bars.

      • says

        Thanks! I used a 9 x 13″ pan. I didn’t have sesame seeds, so I used pine nuts, and dried unsweetened bing cherries in place of the raisins. I also added some cinnamon. They’re delish!

    • says

      Unfortunately no. The honey binds the bars, and maple syrup isn’t quite viscous enough to do the same thing. I haven’t tried this, but if you wanted you could try soaking some dates and pureeing them into a thick paste, and try subbing that in for the honey 1:1. That might work!

  2. Ben says

    So I just made the bars and they turned out great, expect that they stuck to the paper. Any suggestions how fix this for next time?

      • Ben says

        I was using parchment paper and I let the bar cools 20 minutes before putting them in the fridge and then another 1 hour in the fridge prior to cutting. I was able to remove them with a straight edge spatula.

        • says

          Hmm, parchment doesn’t require any greasing, and that has never happened to me, so I’m not sure why that happened! It might be the brand of parchment paper. I don’t have one but I’d imagine a silicone mat would work to prevent any sticking. Or an alternate method that may work is to use a glass casserole dish and grease it with coconut oil. The only issue with that is it may be harder to remove the bars from the rimmed dish. If you try anything else let me know how it works!

    • says

      That should work! I’ve never worked with agave but I know it’s slightly thinner than honey, but I think it would still work well enough to bind the bars in combination with the coconut oil. I would suggest baking the bars at 325 F for 20-22 minutes instead of the baking temp/time in the instructions, since agave browns more easily than honey. Hope you enjoy!

  3. michelle says

    I can’t have the fruit or the honey becasue of fructose malabsorbtion.. you said the maple syrup doesn’t work any other ideas?? without sugar or could I add more coconut flour, physllium husk or chia seeds as a thickener and try maple syrup

    • says

      Hmm.. well I can’t vouch for this out of experience, but I would suggest remove the sweetener altogether, add an additional tablespoon of coconut oil, and add 1/4-1/3 cup of either almond butter/nutbutter, or coconut butter, or a combination of the two. I think those alterations might work relatively well to add flavor/a little sweetness and help bind the bars some. If you try it then let me know how it goes!

    • says

      Oh no! That happened to someone else too, that hasn’t happened to me before (it gets just a little stuck but I can always peel it away) so to be safe, I think I’ll add to the recipe that you should grease the parchment as an extra measure. Sorry for the trouble! But I’m glad you liked the taste!

  4. Colleen Moser says

    I made these and they really stuck to the pan even though I greased it :(
    Also, they just fell apart like granola. Didn’t form bars at all….

    • Sarah says

      Hmm I really am not sure why multiple people have had this problem. I think it works best if you use parchment and leave some hanging out on the sides so you can lift them out of the pan. Then flip over the whole thing and peel the parchment off. As far as falling apart, they need to be completely cooled, which may not happen (if your house is remotely warm) unless you refrigerate them for a little while. After you’ve slice them, keep them refrigerated. It also helps to cut them into squares instead of bars.

  5. Loralin says

    I just made these and they are now in the fridge cooling. I am so excited to try them. thank you so much for your time.

  6. Christine says

    My son is allergic to nuts. Is there a way to make this without nuts and substituting something else?

    • Sarah says

      Hi Christine! Sorry for the delay, I was out of the country for some time! I believe if you substituted the nuts with an equal amount of seeds and/or dried fruit (maybe try using larger chunks of chopped dates, dried mango or pineapple) they could probably still work! I would suggest subbing half the nuts with more seeds, and the other half with more dried fruit and coconut flakes.

  7. Sara says

    Thanks for the recipe. Mine crumbled a little around the edges but I was still able to get about 9 bars and then some granola pieces for my yogurt. I will be making this again. Total cost of ingredients was about $6.50…which turns out to be a whole lot less per bar than a Kind bar.

  8. Vicky galler says

    These are amazing. Thank you. I use slightly less than 1/2 cup light agave nectar instead of honey (still holds together but not sticky) and i bake for 25 mins for a really crunchy bar. V xx

  9. Lindsey says

    I love love love this recipe!! I’m having a hard time keeping the bars together. When I take them out if the refrigerator the honey/coconut oil mixture sinks to the bottom so they crumble. Not sure what to do about this. Help please!

    • Sarah says

      Thank you Lindsey! That’s a comment I get quite a bit. One thing that helps them stay together is to cut them into squares (maybe 2x2in or 3x3in) instead of long thin rectangles. Also, how thick were you making them? If you spread them a little thinner then even if the honey/coconut oil mixture sinks then it’s still holding the bars together vertically. In the next week or so I’m going to test out a few alterations to figure out some tips to share with everyone since this seems to be a common problem, so look out for an edit on this recipe with some additional troubleshooting tips!

  10. jessika says

    I tried making these a few days ago… i did miss out the chia seeds and used dried cherries in place of raisins. However when it came to slicing them… they just crumbled. I now have a delicious granola like mix that I can use with my brkfst yogurt but I really wanted snack bars that I could pop in my bag for when im on the go. They would be useful for work too when my hunger hits but I can’t get away.
    Can you help me or do you have any suggestions as to why this happened or how to avoid this when I try them again? It’s very tasty as a granola mix but I would love some tasty bars! Xxx

    • Sarah says

      Were they cooled all the way in the fridge (like actually cold, not just room temp)? Also were you trying to slice them in thin rectangles? Sometimes it helps to slice them in squares.

      Once I have some free time I plan to do some troubelshooting with this recipe so that I can figure out what is causing people to have problems! When I do that I’ll do another post on them, so if you’re subscribed to email list you’ll know when that happens!

    • Sarah says

      Hi Maya! I’ve never tried it with anything else, and the coconut oil does help to bind the bars, so I’m not sure if there is any appropriate substitute that will do the same job. You could try ghee or butter though! The bars might not hold together the same but it’s worth a shot I think.

  11. KIrby says

    Simply AMAZING!! My partner and I after completing the Whole 30 have since kept to a Paleo diet. This is only our second treat…..WOW!! Thanks so much for sharing this recipe, we won’t be sharing the bars ;0)

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