Who doesn’t like a KIND bar to get through the 3pm slump? My absolute favorite is the peanut butter chocolate plus protein which I’ve been consuming a bit too frequently lately. While marketed as healthy and natural, KIND is ok as an occasional snack but it does contain white sugar (gasp), in addition to other sweeteners like glucose, honey and additives such as tapioca starch, chicory root fiber and soy protein isolate for protein, not my favorite protein choice because of how processed it is. I’ve decided to replicate the recipe with fewer and less questionable ingredients to see if it can satisfy my sweet cravings just the same. It turned out great! Crunchy and chewy at the same time, with a hint of cinnamon and dark chocolate drizzle. Feel free to use any combinations of nuts, almonds, cashews, walnuts, hazelnuts…whatever is in your pantry.
What’s so good about it?
Nuts are a fantastic source of protein, good fats, fiber and a myriad of vitamins and minerals. Dark chocolate is full of antioxidants and tastes great with coconut oil, a healthy fat source.
- 3 cups nuts almonds, cashews, pecans
- 2 tbs honey
- 2 tbs coconut sugar
- 1 tbs vanilla
- 1/4 tsp cinnamon
- 1/3 cup dark chocolate chips
- 1-2 tsp coconut oil
- course sea salt (Maltron or similar)
Line 8x8 baking pan with parchment paper and set aside. In a small saucepan, combine honey, coconut sugar, vanilla and cinnamon with 2 tablespoons of water and stir until everything is nicely mixed and melted. Stir in nuts and continue cooking on a gently heat, stirring continuously, until the nuts mixture is thick and sticky, about 3 minutes. Be careful not to burn. Transfer the nut mixture to a parchment lined shallow dish and spread thin in a single layer, pressing down with a spatula to make sure the bars stick together. Cool in the refrigerator.
In a saucepan, melt the chocolate chips and coconut oil on a very gently heat. If one teaspoon is not enough to help melt the chocolate, add a tiny bit more but you don't want it runny. Drizzle the melted chocolate on the nuts. When chocolate is no longer warm, sprinkle with sea salt.
When completely cool, cut into bars and store in air tight container for several days.