Berry Vanilla Cashew Snack Bars

Wholesome grain free snack bars that are packed with whole, real foods. Chewy, satisfying, and easy to make too!

Berry vanilla cashew snack bars with one wrapped in parchment paper

Snack bars. What are they? Only the best healthy homemade snack in the world! Like KIND bars, but made at home. Primarily from handfuls simple ingredients like cashews, dried berries, and sunflower seeds. Wholesome and texture-filled for those of us who crave satisfying snacks. Grain free, gluten free, salty and sweet, too!

It’s snack time bliss.

Besides the nuts, dried fruit, and seeds– you’ll need almond meal and honey. If you can’t find it, almond meal is so easy to make at home: simply pulse almonds until they reach a rough flour-like consistency. Honey sweetens, of course, but it also binds all the snack bar ingredients together. It’s perfectly delicious paired with the vanilla flavor, the creamy cashews, and all those sweet dried berries.

berry vanilla cashew snack bars

overhead image of ingredients for berry vanilla cashew snack bars

berry vanilla cashew snack bar mixture in a glass bowl with a spatula

pressing snack bar mixture in a parchment paper lined pan with a spatula

Real quick: for those cashews, make sure that you chop them up. Not super fine, but a nice coarse chop. Whole cashews prevent the snack bars from sticking together. You need some small chunks in there. Just like this:

chopped cashews in a glass bowl

I use my food processor to do the trick. Do you have one? Now’s the time to get one! Here is the one I own and love. It’s more like a blender that doubles as a chopper. But it’s perfect for chopping up the nuts, making nut butters, homemade pesto (have you tried it??), roasted garlic hummus, and healthy truffle goodness.

The bars are uniquely chewy while soft in some spots (those buttery cashews!) and crisp on the edge pieces. You get large chunks of nuts and fruit that you can actually see and taste, unlike most granola or energy bars. They’re sweet and salty which is just the best taste on the planet. The snack bars are infused with vanilla and each bite pops with both honey and almond butter. Then, of course, sweet dried berries speckled throughout each bar. There’s something different in every bite which is just so satisfying, isn’t it?

You’ll love my peanut butter trail mix bars too!

Berry vanilla cashew snack bars with one wrapped in parchment paper

You’d be wise to whip up a quick batch ASAP!

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berry vanilla cashew snack bars

Berry Vanilla Cashew Snack Bars

  • Author: Sally
  • Prep Time: 10 minutes
  • Cook Time: 22 minutes
  • Total Time: 2 hours, 30 minutes
  • Yield: 12 bars
  • Category: Snacks
  • Method: Baking
  • Cuisine: American


Wholesome grain free snack bars that are packed with whole, real foods. Chewy, satisfying, and easy to make too!


  • 1/3 cup (114g) honey or brown rice syrup*
  • 1 teaspoon pure vanilla extract
  • 1/3 cup (37g) almond meal*
  • 1/8 teaspoon salt
  • 1 Tablespoon (15g) almond butter (any nut butter works!)
  • 1 and 1/3 cups (200g) raw unsalted cashews, roughly chopped
  • 1/4 cup dried blueberries*
  • 1/4 cup (30g) dried cranberries
  • 1/3 cup (44g) salted sunflower seeds*


  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, vanilla, almond meal, salt, and almond butter together until combined. Fold in the cashews, dried blueberries, dried cranberries, and sunflower 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 22 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 firms up the bars which helps 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.


  1. Freezing Instructions: These bars are freezer friendly. After wrapping individually, freeze for up to 3 months and thaw before enjoying.
  2. Sweetener: I do not suggest a thinner sweetener like maple syrup or agave– honey or brown rice syrup are perfect.
  3. Almond Meal: You can use store-bought almond meal or almond flour, or you can make your own. Start with 1/3 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 1/3 cup almond meal.
  4. Dried Blueberries: Sometimes I have a hard time finding dried blueberries in the store. If you can’t find them, you can just sub dried cranberries.
  5. Sunflower Seeds: I like to use salted sunflower seeds because they add a little salt to the sweet dried fruit/honey. I love the salty sweet taste and I think you will too. If using unsalted, add another 1/8 teaspoon salt to the recipe. Instead of sunflower seeds, try using chopped peanuts, cashews, or almonds.
  6. Special Tools: Glass Mixing Bowls | Cuisinart Food ProcessorNinja Food Processor | Mariani Pitted DatesSquare Glass Baking Dish

Keywords: berry cashew snack bars, vanilla berry granola bars, snack bars

So many more versions! Try my vanilla almond snack bars.

vanilla almond snack bars

And this cashew coconut version.

cashew coconut snack bars on a blue plate

The chocolate cherry snack bars too!

chocolate cherry almond snack bars

And my favorite spiced pumpkin seed cranberry version.

pumpkin seed cranberry snack bars

AMAZING grain free and dairy free copycat KIND bars in a delicious berry vanilla flavor! These are so easy to make!


Comments are closed.

  1. Heather (Delicious Not Gorgeous) says:

    i love that these don’t have much honey; it seems like a lot of the commercial snack bars out there are way too sweet for me (not to mention that they become more dessert than snack at that point!).

  2. Andrea | Cooking with a Wallflower says:

    These snack bars look like the perfect breakfast on the go. I love that you used a combination of dried blueberries and cranberries.And that you added sunflower seeds to these for a twist! I never have time to eat in the morning before heading to work. So these snack bars would be the perfect solution to my dilemma!

  3. Elaine @ FoodParsed says:

    I would love to make a huge batch of these granola bars! The ingredients are so wholesome, and the pictures are composed super nicely. I like the scattered pieces of fruit and cashews because I can really see the texture of the bars. 

  4. Arthur in the Garden! says:


  5. Omg, 3 of my fave flavors ever in one bar!!! Seriously Sally, everything about these has my name on it. You’re amazing!!!!

  6. taylor @ Food Faith Fitness says:

    I’d be wise to make a batch RIGHT THIS SECOND! These look awesome and soon delish! It’s such a perfect grab and go snack when needed. I love the healthiness of it and how it’s packed with good flavors! I’ll just be here pretend shoveling it in my mouth! 😉

  7. Erin @ Miss Scrambled Egg says:

    I love homemade snack bars. I recently got a good processor and am excited to try these bars. The blueberry vanilla KIND bars are one of my favorite varieties. Thank you for sharing. :_ 

    1. They’re my favorite flavor too!

  8. I can get down with snowy ski weekend getaways as long as I’m parked on a couch under a blanket with hot chocolate. Once I get out in the freezingness, the joy is over. 🙂
    Snack bars on an hourly schedule sound pretty great, too! It’s worth it to make all those batches to keep the people happy!

  9. It’s great that you’ve enjoyed some time off! I love these bars, they don’t seem to be too sweet and are full of the good stuff.

  10. I have loved all of the bar recipes I have made from your site and I cannot wait to try these ( today)!! I have a question about your site?? I cannot expand your site to make it easier for me to read (old!!ha). The only time I can is when I go to copy the recipe. Any ideas??? 

  11. Marina @ A Dancer's Live-It says:

    These look so yummy!! I’m always on the hunt for easy homemade bars. Thanks Sally! 🙂

  12. Madeline @ Teen's Tasty Eats says:

    Love your snack bars Sally!!! This one sounds incredible, I need to make these instead of buying packaged granola bars!! You think I could sub the fruit for chocolate?? I’m a chocolate kinda gal!!! Thanks Sally!

    – Madeline<3

    1. You can definitely sub in chocolate chunks or chips. I like your style!

      1. Could I use maple syrup for the binder?

      2. Hi Sondra! See my recipe note.

  13. I haven’t tried any of the homemade snack bars yet. I should really get on that and I think this is the version that’s pushed me to do just so. I’m definitely getting sick of always buying granola bars at the grocery store! 

  14. Ellen @ My Uncommon Everyday says:

    Your trip to Vermont sounds amazing – it’s so nice you got some time to relax! And these bars sound delicious. I love the salty-sweet combo and the addition of cashews (I think they’re underrated)! Can’t wait to make them! Oh, and a question about your Ninja: is that what you use for smoothies, as well?

    1. I use both my Ninja and Vitamix for smoothies. Whichever is clean at the moment! I will say that my smoothies are 50% creamier and smoother in the Vitamix. You really get what you pay for.

  15. The Ninja Master Prep you have linked in this post is different from the one you’ve linked to in other posts.  Do you have the 400 or 450 watt version? I’m seriously considering buying one because, while I love my blender (which attaches to my Bosch mixer), it doesn’t do well with small, dry amounts (like nut butters). And I don’t have a food processor, so good excuse for a new gadget. 😉

    1. The one linked today is the current one I own 🙂

      1. Would you say there is a significant difference between the 400 and 450 watt models – enough to justify the price difference? I don’t mind paying a little extra if it means smoother smoothies/nut butters/frappuchinos, etc…especially when it comes to plowing through frozen bananas. I like to make a really thick version of your Chocolate PB Protein smoothie!

      2. HUGE difference, yes. I love my new one. Worth the extra price in my opinion.

      3. These snack bars look super yum and I’m heading to the store right now to buy some cashews to make these!

        I also wanted to mention that you’ve got a small typo under the Special Equipment category. 

  16. Sharon K (aka The Farm Chick Bakes) says:

    Sally – Thanks for posting these! They look scrumptious and packed with protein! I’m going to give them a whirl today or tomorrow as I’m now having to ‘menu plan’ for my now Type 2 diabetic boyfriend. I will have to watch the amount of total carbs for the honey and dried fruits however and may try quick oats as well! I’ll let you know how I make out! With the impending snow storm this coming weekend here in PA (and he snowplows) this will be a terrific ‘take along’ and I’m always looking for additional ideas. Thanks!

    1. You can reduce the amount of dried fruit if you’d like, Sharon. These are the BEST snack for him this weekend! Let me know how they go.

      1. Sharon K (aka The Farm Chick Bakes) says:

        Thank you Sally! I actually did see “reduced sugar” dried cranberries at Giant yesterday too, however, still thought it was on the high side. He can only have 25g ‘per snack’ of total carbs. I’ll play mad scientist today and see how I make out and let you know! Sounds like I might not see him for a couple of days from the potential snow amounts I’m hearing about!

  17. These sound SO good Sally! I love the dried blueberries in there too. Yum!

  18. I read this post as I ate some of your best ever banana bread for breakfast, it was so good 🙂 Now I’m thinking about making the apple bread recipe from your cookbook but instead of the brown sugar glaze I might put a swirl of salted caramel into the batter! Also I made the chocolate cherry snack bars the other day and they were awesome, can’t wait to try more. I love the Peanut Butter Dark Chocolate KIND bars, in case you need some ideas for the next flavor 😉

    1. caramel swirl inside the apple bread?!?! GENIUS I tell ya! Let me know how it goes Autumn. I have to work on those dark chocolate pb bars!

      1. My apple caramel bread turned out great! 

  19. These sound sooo yummy! What could I substitute for the almond meal and almond butter? My husband is allergic to almonds so I would like to make a batch with the almond and one without. (I LOVE almond butter). 

    1. How about ground peanuts to create a “peanut meal” — or even use oat flour. You can use any nut butter other than almond butter like peanut butter or cashew butter.

  20. I’ve kind of been “banned” from making desserts since Christmas was a LOT but i love making bars and I can’t wait to try these ones out! 🙂 
    Always love your recipes!

  21. Hallelujah Snack Bar Sally has returned! My entire family and I are obsessed with all your snack bars. I make them almost every week. I can’t wait to try these!!

  22. Mmm…drooling over here!

  23. Could i use peanut butter instead of almond butter?

  24. I don’t. Feel free to use an online recipe calculator.

  25. lisa @ says:

    You are seriously tugging at my heartstrings right now.  I’m all about the sweet-salty yin and yan.  This weekend we made coconut pecan blondies with a sprinkle of fleur de sel.  I was planning on sharing them with other family members, but my husband had other plans.  I think these bars will yield the same waning resistance in him.  But what the heck.

    1. Those blondies sound right up my alley.

  26. I have a big container of unsalted roasted cashews. Can I use those instead of the raw cashews?

  27. These look like another winner. I have already made your cashew coconut and I love those. These are next on the baking agenda! 

  28. I’m allergic to cashews (there should be a law against that..), so I intend to use my second favorite nut – pecans.  Love the dried fruits.

  29. I have made quite a few things from your website and it’s usually my starting point if I am looking for something. With your detailed instructions/explanations and pictures I feel I am much better armed to tackle the recipes. I have made your snack bars heaps of times (my son regularly requests them) and people always want to know where I got the recipe from. I direct them to your website as I use the coconut cashew bars as a base but omit dates and replace with dried cranberries (for some reason my dates taste awful once frozen…), add a vanilla pod and do 2/3 cashews, 1/3 pistachios. I love the fact you can freeze them so you don’t overeat and they can be available in a hurry at a later date. Always handy to know how and what can be frozen…. 🙂

  30. Celeste @The Whole Serving says:

    You had me at easy and love all of the ingredients you used. Almond butter is the go to ingredient for me and my family because my daughter has a peanut allergy.
    These look insanely delicious.

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