Cashew Coconut Snack Bars

Easy dried fruit & nut bars with only 8 wholesome ingredients. Gluten free, wholesome, and simple!

Cashew Coconut Snack Bars -- copycat KIND bars! Click through for the simple recipe!

It’s the return of SNACK BAR SALLY! I promise you, she is nothing to be afraid of. Errr, unless you resemble Monday morning at 8am and there hasn’t been any coffee.

I made snack bars again! As you can tell. They come to you today for a reason. I may have had one too many sugary treats lately. Did you see the crumb cake I made last week? Yeah. My teeth hurt. Even though I am a firm believer in chocolate and treats, I’m always trying to be somewhat serious about healthy eating. (Side note: lately I’ve been making a batch of these healthy quinoa patties to eat through the week, as well as these lean turkey meatballs. Both recipes keep through the week pretty well and are so convenient to just heat up for a quick, healthy dinner.)

This is why I try to make things that actually taste good, but aren’t total sugarbombs.

Hello, tasty fruit tart.

Cashew Coconut Snack Bars -- copycat KIND bars! Click through for the simple recipe!

Let me explain what these snack bars are. They’re like KIND bars. Almost identical, in fact. I love KIND bars. I’m sure you do too. My snack bars are made with dried fruit and nuts. No grains or refined sugars. Just real food. Real, easy food. I brought my vanilla almond version along on a camping trip last month. We loved them so much (oh. I mean I loved them so much because I nearly ate them all myself) that we… uh… I immediately wanted to test out another version. Enter: coconut and cashews.

Ahhh the cashew. With their smooth, buttery texture and delicate flavor, this healthy little nut is the main ingredient in today’s chewy snack bars. They pair so well with coconut too! So, into the mix goes a whole bunch of unsweetened coconut. If you don’t like coconut, don’t feel left out. You can sub in other yummy things. See my recipe notes below.

Cashew Coconut Snack Bars -- copycat KIND bars! Click through for the simple recipe!

What else is in these healthy bars? Not much really, but the other ingredients deserve some explaining.

First, almond meal. For anyone not familiar with almond meal, it’s ok. Almond meal is just ground almonds– ground almonds before reaching the stage of almond butter. Almond meal (also known as almond flour, if using blanched almonds and grinding a little more fine) is so easy to make at home; cheaper than buying pre-made almond meal or almond flour. Simply pulse them until they reach a gritty flour-like consistency. Like this:

Vanilla Almond Snack Bars

What’s the point of the almond meal? It helps to bind the snack bar’s ingredients. Something flour could easily do, but grain-free is what I’m going for.

For a little sweetness and additional flavor, add some chopped dates and honey. Just like my original version, I do not recommend thinner liquid sweeteners like maple syrup or agave. Rather, you want a thick liquid sweetener. Brown rice syrup works too. Only 1/3 cup for the entire batch of bars. A little salt provides the perfect contrast to the sweet honey and dates. If you love salty sweet, these snack bars are right up your alley.

One more fun ingredient: ch-ch-chia seeds! I love these little buggers. Chia seeds are tiny little black seeds resembling poppy seeds. Don’t be fooled by their small size; these things come with MASSIVE health benefits like fiber, protein, and calcium. Read more about chia seeds here if you’re interested. Also: they’re a little crunchy just like poppy seeds. So good in chewy snack bars like this! You can find chia seeds basically anywhere these days. Look near the dried fruit/nuts/seeds.

To hold everything together, these snack bars are baked at a low temperature for a small amount of time. Make sure you wait until the bars are completely cool before cutting into them. Otherwise: sticky fingers, crumbly mess.

Only 8 simple ingredients to make these copycat KIND bars! My favorite flavor is Cashew Coconut!

These cashew coconut snack bars are really easy to make. Super healthy and you can totally trick your mind that you’re eating dessert. My confection-loving tastebuds are left happy and there’s absolutely no sugar crash. Wins for everyone! Take that, crumb cake.

Kidding! There’s room for that too.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Cashew Coconut Snack Bars

Easy dried fruit & nut bars with only 8 wholesome ingredients. Gluten free, wholesome, and simple!

Ingredients:

  • 1/3 cup (114g) honey or brown rice syrup1
  • 1/4 cup (30g) almond meal2
  • 1/4 teaspoon salt
  • 1 Tablespoon (15g) almond butter
  • 1 and 1/3 cups (200g) Diamond of California raw unsalted cashews, roughly chopped
  • 5 dates, coarsely chopped3
  • 3/4 cup (60g) shredded unsweetened coconut4
  • 1 Tablespoon chia seeds
Special Equipment
  • Food processor or small blender to easily chop the cashews or make the almond meal (here's the own I own and love!)

Directions:

  1. 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.
  2. Using a rubber spatula or wooden spoon, mix the honey, almond meal, salt, and almond butter together until combined. Fold in the cashews, chopped dates, coconut, and chia seeds until combined.
  3. 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.
  4. Make ahead tip: These bars are freezer friendly. After wrapping individually, freeze for up to 3 months and thaw before enjoying.

Recipe Notes:

  1. I do not suggest a thinner sweetener like maple syrup or agave-- honey or brown rice syrup is perfect.
  2. You can use store-bought almond meal or almond flour, or you can make your own. Start with 1/4 cup of slivered, sliced, or whole almonds. Pulse them in a food processor until a crumbly meal has formed. Do not run the food processor continuously; you may end up with almond butter. Little pulses are best. You will end up with around 1/4 cup almond meal.
  3. Instead of dates, try 1/2 cup (75g) raisins or dried cranberries.
  4. Not a fan of coconut? Try using 3/4 cup sunflower seeds, chopped peanuts, almonds, pistachios, or cashews. I use unsweetened coconut because it doesn't have any added sugars and has such pure flavor. If you can't find unsweetened coconut, you can use sweetened. The bars will be quite sweet with it, so I suggest using salted cashews to balance it out.

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

For another flourless recipe, try my coconut macaroons.

Easy Coconut Macaroons. Get the recipe (plus 3 other variations) at sallysbakingaddiction.com

And here’s my vanilla almond version of today’s snack bar.

Vanilla Almond Snack Bars

SHOP THE RECIPE


Here are some items I used to make today’s recipe.

Glass Mixing Bowls | Cuisinart Food ProcessorNinja Master Prep | Mariani Pitted DatesSquare Glass Baking Dish

I’m working with Diamond of California to bring you today’s recipe. Thank you for allowing me to work with brands I love! This post contains affiliate links.

These copycat KIND bars are made with simple, everyday, wholesome ingredients!

70 comments

  1. These sound super decadent as well as deliciously healthy! I love making my own snacks so I know exactly what is in them, and these are all health-boosting flavoursome ingredients! I can just imagine them for a pre-gym power up or as a healthy but delicious dessert 🙂
    Thanks Snack Bar Sally!

  2. These look fantastic Sally! (And yeah, sugarbomb. I made oatmeal cookie pie today and was just eating it out of the pan with a fork so… 🙂 )

  3. These look fantastic! I made some energy bites that look very similar to these snack bars this past weekend and I ate way too many of them all at once. I love my healthy snacks so I will definitely be making these soon!

  4. The cashew and coconut combo looks great and the bars look sooooo yummy. Must try making them one of these days.

  5. I’m heading to store right now to buy the ingredients to make these this afternoon! What is so wonderful about these bars is how versatile they are, you can change out and try so many different types of nuts, seeds and dried fruits. Fabulous!! 🙂

  6. Just put these in the oven ! Could not quit eating the mixture I was pressing into the pan !! So delicious cant wait till they are done,,,,,thinking I will NEVER buy one again.  

  7. Here is what I came up with for nutritional break down

    Cal 273
    Carbs 27 g
    Fat 17 g
    Protien 5.5 g
    Sodium 62 mg
    Sugar 13.7

  8. These were to die for!! Ive had one every day at work  this week (hidden in the pocket of my chef pants) and they’ve saved me from hunger. I love your  healthy recipes just as much as your gluttonous ones:) Healthy baking will definitely be a part of my future bake shop. 
    Also.. im heart broken I didnt vote for Miami to be on your book tour 🙁 I PRAY you come to Florida, It would be such an honor to meet you! Best of luck Sally!

  9. I love this ONE

  10. Hi Sally,
    These snack bars are looking so delicious . Just wanted to know if these can be made from jaggery instead of honey or any other kind of sweetening syrup. If yes, then how much to use. By the way I tried your white chocolate banana mango bread today. Came out really yummy. Used rice bran oil instead of butter and plain yogurt instead of flavoured ones. Kids loved it. Thankyou so much. 

  11. Everyone loved them. Didn’t have almond butter, so I substituted with peanut butter and flavor was very good.

  12. Made these twice and they are awesome. I’m in the UK so not easy to find shredded coconut so used dessicated and only had sultanas in place of dates – worked perfectly. Will make them again – and again 🙂

  13. Any idea on the nutritional info on these bars?

  14. Thanks Sally! I love, love, LOVE this recipe. I have made these several times- recently I added a 1/2 t of lemon extract and 1/8 c finely chopped candied ginger. Soooo yummy! I bake for only 15 min because I like them on the chewy side. 

  15. Hi Sally,

    I’ve been a very big fan of your delicious treats an such so thank you very much. In regards to this particular recipe, how would I go about adding a bottom chocolate layer to the cashew coconut bars?  I imagine that it would involve a double boiler type setup an then once my chocolate is melted, would I then put the  cooled down block of coconut cashew bars into a thin layer of chocolate onto a baking sheet or while the block is still warm? Thank you again for your awesome recipes and congrats on the Nestle Tollhouse contest!

    Ken

    • Hi Ken– you could do that or you could dip the individual bottoms of the bars into the melted chocolate and let the bars/chocolate set on parchment paper or a silicone baking mat in the refrigerator.

  16. Absolutely love these! I reduced the sugar to 1/4 cup and subbed flaxseed meal for almond meal (much cheaper for anyone w/o a food processor) and they still tasted great!

  17. Just made these-I used Sunbutter, and added 1 scoop of vanilla protein powder, and a 1/2 ts. vanilla extract…FABULOUS! Oh yeah, I almost forgot to mention…I drizzled just a touch of dark chocolate on the top and cut them into 16 bars.

  18. Hey Sally!!!! So I made these bars for the first time Monday and I was blown away by how amazing the flavor was!!!! I guess I don’t use coconut and cashew together often but oh my I think it is my new favorite flavor combo!!!! I was eating one of these bars on the way to work this morning and was thinking about how amazing it could be as a cupcake. Coconut cupcake with a cashew buttercream drizzle with honey??? My gears were turning!!! Anyways, I wanted to share this thought with you! Have a great day 🙂

  19. Omg! My new fav snack! Comes out perfect each time. I tried it with cranberries and macadamia and it was the best! 

  20. Hi Sally, quick question can i replace the coconut with oatmeal?  if yes, what would be the baking time? thank you!

  21. Hi Sally, i am in the UK and your recipes are my go to for anything at all, so thank you for sharing this. After spending two days eating the entire pan of this recipe i have decided to try something experimental. Can i replace the coconut with oatmeal and the  honey with very ripe bananas or applesauce? if yes, what would be the baking time? thank you!

  22. Honestly, i am in love with this recipe because it is so versatile, you can throw in anything at all. After eating the entire pan (yes all by myself! for breakfast, lunch & dinner  it was so good i couldn’t stop) i hit the tabata class gotta burn off some fat. Since coconut has a high saturated fat content I decided to replace the almond meal with 1/2 cup of rolled oats instead, i also reduced the coconut to just over 1/4 cup but not quite 1/2 cup, i ditched the dates and used cranberries instead – about 1/3 cup and i added one tablespoon and half of almond butter everything else stayed the same. However, the mixture did not quite fit my 8 inch pan as it was slightly smaller. Baked at 149 degrees for 15 mins because my oven is quite hot and I let it cool down completely for about 80 minutes i didn’t need to refrigerate it instead cut it up into squares and took a big bite aaaahhhh so lovely ( i have had a 1/4 of the pan already! helppppp me haha)

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