If it were healthy and socially acceptable, I probably wouldn’t mind eating energy/power/granola bars for every meal. Yep, that’s right: I’m an energy/power/granola bar
freak enthusiast. These bars come in so many flavors, can fill up half an aisle at the grocery store, and match America’s “grab-it-and-go” eating habits. Unfortunately, it probably is not super nutritious to survive on only bars because that would likely be an overload of calories, fat, carbs, and protein.
Still, everything in moderation, right?
I personally think that bars make a great pre-workout or after school snack. Not only does this recipe for Almond Coconut KIND bars satisfy my sweet tooth but it also saves a lot of money. The average KIND bar costs over a dollar ($1.40/bar) for a treat that I can literally devour in seconds. When I made these myself, they cost less than half of the commercial price ($0.59/bar). Talk about a delicious steal!
This copy cat recipe from The Yummy Life is easy if you have all the ingredients. A candy thermometer makes the job even simpler.
Almond Coconut KIND Bars (The Yummy Life)
Makes 20 barsFor the nut mixture:
- 2 cups whole roasted* unsalted almonds
- 2 cups unsweetened coconut flakes
- 1/2 cup puffed millet, rice (or other puffed whole grain; or crispy brown rice cereal)
- 1 tablespoon flaxseed meal
For the sugar syrup:
- 1/2 cup honey
- 1/3 cup brown rice syrup
- 1/4 teaspoon salt
- 1 teaspoon vanilla
Grease/spray large bowl, 9×13 baking sheet/pan, wooden spoon or rubber spatula, and bottom of drinking glass. Set aside.
If almonds are not already roasted: Preheat oven to 350 degrees. Spread nuts on large baking sheet and bake for 10 min. until lightly toasted and fragrant.
Toast the coconut flakes: Spread coconut in single layer on baking sheet. Bake at 350 degrees for 6-7 minutes, stirring half way through, until lightly toasted. Keep a close watch on it to avoid burning–it can go from golden to burnt quickly.Add toasted almonds & coconut to large bowl. Add puffed rice and flaxseed meal. Stir to combine; set aside.
In 2 quart saucepan, combine honey, rice syrup, salt, and vanilla over medium-high heat. Cook, stirring frequently, until mixture reaches 260 degrees (hard ball stage) on a candy thermometer. Immediately, pour mixture over nut mixture, stir until evenly coated. Quickly transfer to greased/sprayed 9×13 pan. Use the bottom of greased/sprayed drinking glass to tap and compact mixture in pan. Let cool 20 minutes (pan should still be slightly warm).Invert pan on cutting board and tap until mixture falls out in one piece. Cut into 20 bars. (If they cool too much and become too hard or brittle to cut easily, put in warm oven for 1-2 minutes to soften; proceed with cutting.) If your bars are already cool, use a heavy blade such as a Chinese cleaver do split those bars!Storage: Allow to cool completely before transferring to airtight storage container with parchment paper between layers. For take-along convenience, use parchment paper pieces to wrap individual bars burrito-style. Store at room temperature for up to 1 week. May refrigerate to extend storage or if firmer, less sticky bars are preferred. May be frozen.