Nut, Coconut & Honey Bars

My family really appreciates a good snack...something delicious, satisfying and good for you. These homemade "Kinder" bars are a great substitute for the commercial variety and don't have any hard to pronounce ingredients. They are gluten and dairy free, easy to make, and travel well at room temp.

I love that the recipe is a guide; you can plug in whatever variety of nuts and seeds you like (just stick with the same ingredient ratios). You can even add currants, chopped dried fruit or spices. Get creative!

These bars were inspired by Chef Molly Mitchell’s Sesame-Peanut Bars recipe in Bon Appetit (September 2015). After countless batches, our family found the nut & seed combination that we like best. Great for a grab and go breakfast, snack or dessert!

Nut & Honey Bars
16 Servings

Active Time: 15 minutes
Total Time: 1 hour 15 minutes (make, bake, cool & cut)

2 cups assorted raw nuts/seeds (we like 1/2 cup each: cashews, slivered almonds, pecans, and sunflower seeds)
1 cup unsweetened shredded coconut or coconut chips
1/4 cup honey
2 Tbs almond butter
1/2 tsp vanilla extract
pinch or two salt

Preheat oven to 300. Line an 8x8 baking dish with parchment paper.

Combine nuts and coconut in large bowl. In a small bowl, stir together remaining ingredients. Drizzle over nut mixture and stir until well blended.

Add nut mixture to baking dish. Press down with a spatula or back of a spoon into an even layer.

Bake 25-30 minutes or until lightly brown. Cool 30 minutes in baking dish, then lift parchment and move to wire rack.

When bars are cool, cut into 16 squares.