3 Ingredient Homemade KIND Coconut Almond Bar Recipe (V, GF): an easy recipe for homemade paleo KIND bars packed with crunchy almonds and sweet coconut. Only 107 calories, 5g sugar, 7g carbs each. Paleo, Vegan, Gluten-Free, Dairy-Free, Oil-Free.
“See, THIS is why it pays to be friends with a food blogger!!! Uh, I mean sisters with one!!” My sister, Penny’s, reaction when I mischieviously and happily gave her a box of treats over holiday vacation. 🙂
The thing is, as a food blogger, I’m always getting requests for baked goods: cookies, cakes, bars, bites, free chocolate chips, muffins, free peanut butter and more. For some reason, my family thinks I get a bunch of free edible goodies that they’d be “happy” to take off my hands.
They’re quite the classy bunch, I tell ya. 😉 J/k, love you guys! … For FREE!
Well, do you guys remember my 5 Ingredient Homemade KIND Nut Bars? To my surprise, they’ve done really, really well: on Facebook, the ol’ blogeroo, and Instagram. Some folks have told me they’ve made them over 10 times! And yes, I’m unbelievably proud. 🙂
Well, literally the second my sister saw that recipe, she was like, “so… my favorite KIND bar of all time is the Coconut & Almond KIND bar.”
Me: Oh, that’s cool!
Penny: Yeah, it’s really, really good!
Me: Uh-huh.
P: And the flavor is just incredible! It’s so simple: just coconut and almonds.
Me: That is simple!
P: Yeah, so…
Me: So…
P: And I saw that lots of your readers commented that they’d be VERY happy if you shared a 3 Ingredient Homemade KIND Coconut Almond Bar recipe.
M: Uh-huh.
P: So… could you…
M: You know what would be a great idea? I just came up with this!! Like, all by myself. How about I make a 3 Ingredient Homemade KIND Coconut Almond Bar recipe? What do you think? Is that too unexpected?
P: YAAAAAAAAAAAAAAAAS!! And you’re so creative!!!!
Just kidding! I totally did not say that it was all my idea. Haha. But Penny would’ve rolled with it, secretly thinking that she was so clever in inception-ing me (as Erik calls it). She was pleased as a peach when I told her I might consider it. No promises, even though I would love to give her the world. Sometimes, recipe testing is unexpectedly curveball-filled and I don’t like to make promises I can’t keep.
But this time, it all worked out!
Phew! Now tell me, what’s your favorite KIND bar flavor? I might just take a stab at it, even though that expression totally spooks me out. My plan is to create the most epic of homemade KIND bar recipe roundups! So far I also have Homemade Dark Chocolate Sea Salt KIND Nut Bars. If you try those too, let me know what you think!
In the meantime, let’s talk about all the awesome things about these 3 Ingredient Homemade KIND Coconut Almond Bars. They’re:
- made with just 3 ingredients
- super easy to make, and prepared in just 5 minutes
- no seriously, so easy that you’ll be suspicious of it not taking longer! 😉
- only 107 calories each!
- awesomely paleo
- with just 7g of carbs and 5g of sugar
- vegan, gluten-free, dairy-free
- your new favorite KIND bar recipe, packed with coconut and almond
- deliciously refined sugar-free
- the best homemade KIND bars you’ll ever make (except for the 5 ingredient ones, of course!) 😉
- made with the whole, simple and healthy ingredients you love
- just the vegan healthy snack you’re looking for
- or perhaps just the paleo granola bar recipe you’ve been searching for
- specially requested by my sister Penny, who deserves all the homemade treats in the world!
So are you ready to create the kindest of homemade KIND bars? I’ll grab all the almonds, you grab the coconut! Let’s make this! I’m so happy that you’re here, stirring, baking, whisking and just… making the wonderful treats you and your loved ones deserve. It’s extra special to share this with you. 🙂 I can’t wait to hear what you think of this recipe! In the meantime, tell me:
What homemade KIND bar recipe would you like for me to share next?
Sending you all my love and maybe even a dove, xo Demeter ❤
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If you enjoyed this easy, healthy 3 Ingredient Homemade KIND Coconut Almond Bar recipe, then you’ll just love these amazing homemade snacks recipes:
☀︎ More Delicious Healthy Snack & Sweet Treat Recipes ☀︎
- No Bake Paleo Chocolate Almond Butter Bars (Paleo, V, GF) | No Bake Almond Butter Paleo Energy Balls
- No Bake Chewy Chocolate Chip Granola Bars (V, GF)
- No Bake Almond Butter Coconut Bites (V, GF)
- Paleo Almond Joy (Paleo, V, GF) | 4 Ingredient Chocolate Peanut Butter No Bake Energy Bites Recipe
- 5 Ingredient Homemade KIND Nut Bars (V, GF)
3 Ingredient Homemade KIND Coconut Almond Bar Recipe (Paleo, Vegan, Gluten Free, Dairy-Free)
- Yield: 12 bars 1x
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Pin RecipeDescription
3 Ingredient Homemade KIND Coconut Almond Bar Recipe (V, GF): an easy recipe for homemade paleo KIND bars packed with crunchy almonds and sweet coconut. Just 107 calories each, 7g of carbs and 5g of sugar! Paleo, Vegan, Gluten-Free, Dairy-Free, Oil-Free.
Ingredients
- 1 cup unsalted almonds
- 1 cup unsweetened coconut flakes
- ¼ teaspoon salt (optional)
- ¼ cup pure maple syrup
Instructions
- Preheat oven to 325°F. Line an 8-inch square baking pan with parchment paper. Set aside.
- Add almonds, coconut and salt (if using) to a large bowl. Stir until well mixed. Pour maple syrup over this mixture. Fold until well incorporated.
- Pour this mixture into the prepared baking pan. Using a rubber spatula, press down on mixture and smooth into a tightly-packed, even layer. Bake for 28-38 minutes (mine took 33 mins). Bars must bake thoroughly, or they won’t hold together when cooled.
- Allow to cool for 1 hour (or until completely cooled), in the pan on a cooling rack. Pinching opposite ends of the parchment paper lining, lift bars out of pan. Gently peel parchment paper off the bottom of the bars. Slice into 12 bars (6 rows by 2 columns). Enjoy! Storing instructions below.
Notes
– Adapted from my 5 Ingredient Homemade KIND Nut Bars.
– Store in an airtight container at room temperature for up 1 month.
– Nutrition Info: is an estimate based on 12 total bars, with no salt used.
– More Healthy & Delicious Paleo Snacks: Cinnamon Nut Granola, No Bake Almond Butter Chocolate Bars, No Bake Dark Chocolate Brownies.
- Category: Snacks, Paleo, Vegan, Gluten-Free, Dairy-Free
Nutrition
- Serving Size: 1 bar
- Calories: 107
- Sugar: 5g
- Sodium: 2mg
- Fat: 8g
- Carbohydrates: 7g
- Protein: 3g
© beamingbaker.com. All content and images are protected by copyright. Please do not use my images or recipe without my permission. If you wish to republish this recipe, please re-write the entire recipe using your own words and include a link to this post for the recipe.
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Here are a few items I used in today’s recipe. 🙂
Baking Pan (8-inch) | Maple Syrup | Glass Mixing Bowls | Silicone Spatulas | Parchment Paper Sheets
This post may contain affiliate links, which allow me to make a small commission for my referral, at no additional cost to you. Thank you for supporting Beaming Baker.
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Jill says
July 27, 2019 at 12:02 pmFabulous!! Thank you so much for a great recipe. I’m always looking for something a little sweet… This recipe is perfect. The only negative… It’s probably not healthy to eat the pan in one sitting. So hard to resist. I also forgot to use parchment paper… So I thought I’d just cut them out of the pan… Wrong move using a ceramic knife as the tip broke off… Same color as the coconut. I am chewing each piece well and slowly because I can’t imagine throwing them out.
★★★★★
Demeter | Beaming Baker says
July 29, 2019 at 1:09 pmThanks Jill!! 🙂 It is absolutely my pleasure. Also… oh no on the knife chipping!!! Bugger on it being the same color as the coconut. Hope you get to try a batch of these kind bars with parchment paper & sans ceramic knife chips!
Mai says
July 16, 2019 at 7:12 amI just made this recipe and it’s delicious!! I blitzed the almonds and coconut a bit cos I have senstive teeth, it was a nice texture. Thanks so much for the recipe, I will keep making it 🙂
★★★★★
Demeter | Beaming Baker says
July 16, 2019 at 7:35 pmI’m so happy to hear you enjoyed it Mai! Erik has sensitive teeth too, so I know how challenging it can be to find the right snacks. Glad it was a hit! 🙂
Mia says
May 20, 2019 at 2:22 pmSo I made these twice within 2weeks; first time I added some dried cranberries, I didn’t have enough maple syrup so I added brown rice syrup as well with an extra dollop (I found 1/4 cup is enough). Turned out great. 2nd batch I added a medley of dried cranberries, not enough whole almonds (had sliced almonds on hand) and chia seeds. Another thumbs up.
It’s crazy what stores charge for snack bars, thank you for this recipe great for work and when I go hiking. Or for anything. I’ve tried several different recipes this will be my go to recipe, simple, easy and that I can switch it up.
★★★★★
Demeter | Beaming Baker says
May 23, 2019 at 8:24 amOh I know, they can be so expensive in stores! I’m so glad that you enjoyed the recipe Mia, and I love all the variations you’ve made! 😊
Suzie says
February 22, 2019 at 8:48 pmI’m not vegan, paleo, GF or any other food related thing. I’ve never had a Kind bar. But these are all ingredients I love so I made them. Omg, so delicious. Trying not to eat them all before dinner.
★★★★★
Demeter | Beaming Baker says
February 25, 2019 at 10:56 amLOVE this!!! Sometimes when you least expect it… you get the perfect thing you never knew you were looking for! 🙂 I’m so happy to hear that you loved my recipe. Enjoy!
Alexa says
February 12, 2019 at 4:47 pmHi dear, thanks for the recipe as always you are fantastic.
However i am so disappointed my bars are not stick together when i try to cut them, and i let them to cool i have put enough agave syrup and make them bake enough.
So i am wondering why that?
Demeter | Beaming Baker says
February 13, 2019 at 2:57 pmHi Alexa! Hm, first make sure you’re packing the pan very tightly—if it’s loose at all they won’t stick together as well. Also, you might need to adjust the bake time with the agave, since I designed this one with maple syrup in mind. Hope this helps! 🙂
Bob says
February 12, 2019 at 2:26 pmThank you for this great recipe! Is there anything to sub the syrup with? Perhaps dates or date syrup? What about adding some protein powder?
Demeter | Beaming Baker says
February 13, 2019 at 2:54 pmHi Bob! You’re very welcome! . I’ve had other readers use honey, brown rice syrup and date syrup with good results. As for the protein powder, not sure how that will go. Let me know how it turns out! 🙂
Ashlyn @ F5 Method says
February 1, 2019 at 6:58 amThese look great Demeter! Love making bars at home to save money and control the ingredients!
Demeter | Beaming Baker says
February 1, 2019 at 12:23 pmExactly! It’s such a win-win! .
Sara Campbell says
November 29, 2018 at 8:45 pmHI! Just tried these for the first time – they are cooling as we speak. Can’t wait to see how they turn out.
I’m curious though if you have ever cut up the almonds? They seem so big. Also, I was thinking of making some with a mix of different nuts and seeds. Have you ever tried adding chia, flax, or sunflower seeds?
★★★★
Demeter | Beaming Baker says
December 4, 2018 at 9:36 amHi Sara! You can definitely try pre-chopping the almonds if you like. I’ve had some readers try a variety of nuts and seeds (sunflower, pumpkin, etc) before with great results, but I haven’t tried flax or chia. Let me know how it turns out!
Tia says
November 13, 2018 at 12:32 pmHi do you think it’s possible to add vanilla protein powder? Not sure if it would dissolve well with just honey? I need to beef up my super skinny grade schooler.
Demeter | Beaming Baker says
November 14, 2018 at 1:57 pmHi Tia! Hm, I haven’t tried adding protein powder in this recipe, so I’m not sure how it would mesh with the maple syrup. You might try mixing some into these no bake bites: https://beamingbaker.com/3-ingredient-peanut-butter-no-bake-energy-bites-recipe-gluten-free-vegan-protein-packed/ Let me know how it turns out! 🙂
Breanna says
June 8, 2018 at 5:49 amLove this recipe. I substituted Honey for Maple Syrup since Maple syrup isn’t available where I live, and they turned out great. I’ve tried it with half walnuts and almonds. It was tasty as well. I love easy gluten free recipes for treats like this. I’m wondering if you’ve tried less nuts and substituting some oats. I plan to try this next to save on costs. I have a family of 7 and 3 are gluten free, and we live in a country where that is still a pretty foreign concept where cookies are served anytime you visit; so I”m very thankful for such an easy recipe that is easily transportable. Just made a double batch for my kids camp week to have a gluten free option when cookies are served. Thanks
★★★★★
Demeter | Beaming Baker says
June 8, 2018 at 3:10 pmSo happy to hear that you enjoyed my recipe, Breanna! 🙂 I haven’t tried using oats instead of nuts—but it’s definitely on my to do list. If you give it a try, let me know how it turns out! Start with substituting a bit for the first batch and see how it goes. Increase for the next batch if it’s successful. Good luck! 🙂
Molly says
May 9, 2018 at 4:25 pmHow do you keep them from breaking up into little pieces when you cut them? Mine all fell apart.
Demeter | Beaming Baker says
May 11, 2018 at 2:01 pmHi Molly! Try adding on a few more minutes of bake time, and leave them in the pan the entire time to cool. The extra heat can help them to firm up. Hope this helps!
Spencer says
April 24, 2018 at 2:45 pmDo you think they would still hold together correctly if I used Lakanto Maple Syrup (monkfruit sweetened) in place of maple syrup?
Demeter | Beaming Baker says
April 30, 2018 at 11:56 amHi Spencer! I haven’t tried baking with the Lakanto maple syrup before, thought their website does say that it can be used in baking. I’d say give it a try and see. 🙂 Let me know how it turns out!
Ann Dyer says
April 22, 2018 at 1:22 pmHow do you know when they are done? They are stil soft. They are definitely dark enough.
Rhiannon Hanson says
April 20, 2018 at 3:50 pmI am so grateful to have this recipe! I made two batches because my husband stole the first to take to work for healthy snacking. Thank you so much!
★★★★★
Demeter | Beaming Baker says
April 23, 2018 at 9:15 amAww you’re too sweet Rhiannon! 🙂 I’m so thrilled to hear you and your husband enjoyed the bars–having healthy snacks during the work day is so important. Happy baking! ☺️
Jack Smith | BBQRecipez.com says
March 14, 2018 at 12:17 pmThese bars look absolutely fantastic. Beautiful photos, too. I look forward to trying this. My wife would love it!
★★★★★
Demeter | Beaming Baker says
March 15, 2018 at 2:11 pmThanks Jack! I really appreciate it. Hope you two enjoy!
Melanie says
March 14, 2018 at 8:06 amHi, do you think Agave Nectar could be used instead of maple syrup?
Demeter | Beaming Baker says
March 15, 2018 at 2:09 pmThat might work, but the amount might need to be adjusted. Let me know how it turns out if you try! 🙂
Janet says
March 13, 2018 at 6:15 pmHi Demeter! I made these recently. The flavor is incredibly awesome. I had a little trouble getting them off the aluminum foil and they were a little dry and hard to cut. Could this have been from using aluminum foil instead of parchment paper? The middle stuck to the foil and I had to dig them off the foil. Nonetheless, I’m making them again tonight. And this time I’ll use parchment paper.
★★★★★
Demeter | Beaming Baker says
March 15, 2018 at 2:06 pmHi Janet! Did you grease the foil before you used it? Personally, I prefer parchment paper because foil is just so fragile! Let me know how the second batch goes. Good luck! 🙂
Hannah A says
March 11, 2018 at 3:58 pmI tried making these bars a couple days ago and also had trouble with them shattering. Perhaps I overbaked them? How do you know when between 28 and38 minutes to remove the pan from the oven?
Rose R. Cervantes says
March 10, 2018 at 1:43 amI am making these as a dessert for our Easter brunch, I know they are going to be great. My family loves coconut flakes, almonds and maple!!! I am going to drizzle a high end melted dark chocolate to the bars for an added treat!!! Thank you for this great recipe.
★★★★★
Demeter | Beaming Baker says
March 12, 2018 at 10:30 amWhat a wonderful idea, Rose! Coconut and chocolate treats are always so great during Easter. I hope you and your family enjoy. Have a wonderful Easter! 🙂
Jenn says
March 2, 2018 at 12:06 amThese were SOOOOO good! I also threw in a small handful of pepitas…yum!
The flavor was excellent, though I need to improve my cutting skills with them. I think next time I am going to try baking them in a silicone bar mold I have so I don’t have to cut them at all.
My 21 year-old son thought they were better than the ones from the store. I agree!
Demeter | Beaming Baker says
March 2, 2018 at 3:47 pmHi Jenn, so happy to hear it! 🙂 Those pepitas sound amazing in this! Cutting: I use a super sharp knife, so that may help, although the mold sounds like such a good idea. Happy baking. 🙂
Martha says
February 28, 2018 at 11:01 amDo you know the fiber per serving? Looks divine and eazzy peezy..
LeeAnne says
February 22, 2018 at 11:53 pmI just made these, they turned out really well. I think I like them more than the bars that inspired them. I spend a small fortune on kind bars to keep in my car when I don’t get a chance to eat, now I can make them myself. Thanks so much for posting this.
★★★★★
Demeter | Beaming Baker says
February 23, 2018 at 9:07 amWonderful! I’m so happy that you liked them even more than the original. 🙂 There’s just something so satisfying about making them from scratch (that, and the fact that they’re cheaper lol). Enjoy!
Cecile Buttrick-Morock says
February 22, 2018 at 12:13 pmCan you use unflacked coconut?
Demeter | Beaming Baker says
February 23, 2018 at 8:13 amHi Cecile, do you mean large chunks of coconut or small pieces of coconut? Either way, large, flaked coconut works best for this recipe. But you’re welcome to try the other kinds! Let me know how it turns out. 🙂
Ann says
February 15, 2018 at 7:55 amSadly I followed this recipe to the letter and it was a disaster – the mixture started to burn after just 15 minutes at 170’C (325’F) I went slightly lower temperature as it is a fan forced oven…….then when I let it cool in the pan for over an hour the bars just shattered – very sad as a complete waste of time and ingredients.
★
Demeter | Beaming Baker says
February 15, 2018 at 2:21 pmHi Ann, so sorry to hear that! I know another reader with a fan forced oven had some trouble with a different recipe. Unfortunately, I haven’t developed my recipes for use with a fan forced oven. There probably are other bloggers who have! Best of luck!
Ebonee Hicks says
February 13, 2018 at 2:01 pmHi. Is it possible to sub pureed dates for the maple syrup?
Demeter | Beaming Baker says
February 14, 2018 at 10:48 amHi Ebonee, I’m not 100% sure since I haven’t tried it. But it might just work! Let me know how it turns out. 🙂
Kelli says
February 13, 2018 at 10:45 amI would love to make these as a healthier Valentine’s Day treat for some co-workers. But what about putting some dark chocolate chunks? What do you suggest for if I want to add chocolate?
Demeter | Beaming Baker says
February 14, 2018 at 10:29 amHi Kelli! You could dip them in chocolate. . Instructions here: https://beamingbaker.com/5-ingredient-dark-chocolate-almond-coconut-homemade-kind-bars-paleo-vegan-gluten-free-dairy-free/
Mary Beth says
February 9, 2018 at 9:30 amThese are so good! I love the Almond Apricot Kind bars, so I added some chopped, dried apricots to this recipe. Yum!
Demeter | Beaming Baker says
February 9, 2018 at 10:10 amWoohoo! I’m so glad you enjoyed these, Mary Beth. 🙂 What a great idea to add dried apricots! Thanks for letting me know how these turned out for you. 😉
Laura says
January 28, 2018 at 11:41 pmThese look delicious! My son cannot have maple syrup. How would honey work as a substitute?
Demeter | Beaming Baker says
January 29, 2018 at 3:33 pmThanks Laura, yes, honey should work! Can’t wait to hear what you and your son think. 🙂
Arshad Bahl says
January 26, 2018 at 6:46 amHI Awesome recipe!
Is Maple Syrup Paleo ? I thought it wasnt.
Demeter | Beaming Baker says
January 26, 2018 at 10:24 amHi Arshad, thank you! 🙂 Yes, it’s paleo. Enjoy!
Rachna says
January 23, 2018 at 7:07 amHi..I tried your recipe but I was not able to cut them into small even sized bars. The Almonds are crunchy but while cutting them with the knife..the mixture was broken imto uneven pieces..what could be the reason? No doubt these taste awesome.
★★★★★
Demeter | Beaming Baker says
January 24, 2018 at 2:07 pmHi Rachna, when you poured the mixture into the pan, did you make sure to scrape the bowl clean of maple syrup (and onto the bars)? Also, did you allow the bars to cool in the pan until completely cool before cutting? Lastly, did you pack the bars into a very tight layer? The more gaps there are in the mixture, the more likely the bars will separate when cutting. Good luck! 🙂
Paula says
January 22, 2018 at 11:42 amHi! These look wonderful and I hope to try them soon. Just to let you know, however, that the coconut you have linked is not considered gluten free (processed in a facility that also processes wheat) for those with Celiac Disease (such as myself). I’m pretty sure I can track down a substitute but I wanted to let you know in case you wanted to update your product link. =) Thanks again for the recipe!
Demeter | Beaming Baker says
January 22, 2018 at 12:57 pmThanks so much for catching that! I changed the link. 🙂 Hope you get to try the recipe and love it!
Paula says
January 22, 2018 at 5:13 pmNo worries- I ended up making them today with some supplies I had on hand (we’re snowed in thanks to a blizzard and I decided to do a bit of gluten free baking) and they are WONDERFUL! I look forward to enjoying one every day as my afternoon snack. I’ll be sure to check out the updated links when it’s time for my next batch. Thanks again!
★★★★★
Demeter | Beaming Baker says
January 24, 2018 at 2:04 pmSo wonderful to hear that you enjoyed my recipe! 🙂 Hoping you keep warm throughout the blizzard. Enjoy! 🙂
Angela says
January 21, 2018 at 7:45 amhow big is your cup?
I used an 8 inch pan , but I need a smaller one! next time I ll double the recipe.
it smells deliciously !!
Demeter | Beaming Baker says
January 22, 2018 at 8:52 amOne standard cup. 😉 I tried to keep the bars about the same thickness as a regular KIND bar. Adjust as needed. Enjoy! 🙂
Suzi says
January 15, 2018 at 11:52 amThese look delicious! I’m getting ready to make them, but I wanted to see if I should use raw almonds or roasted unsalted almonds? I don’t want them to lack the appropriate “crunch”. 😉 Thanks!
Demeter | Beaming Baker says
January 15, 2018 at 12:11 pmThank Suzi! 🙂 I like to use roasted, unsalted almonds. Can’t wait to hear what you think! 🙂
Anna @ Crunchy Creamy Sweet says
January 12, 2018 at 1:01 amI love homemade granola bars! These are packed with all of my favorite ingredients!
Demeter | Beaming Baker says
January 12, 2018 at 11:39 amSomething about homemade granola bars are just sooo tasty! Enjoy!
MMM says
January 10, 2018 at 8:02 amCould you substitute honey for syrup?
Demeter | Beaming Baker says
January 11, 2018 at 9:58 amThat should work! 🙂
Amy @ Little Dairy on the Prairie says
January 9, 2018 at 2:41 pmEasy and healthy! Perfect for this time of year!
Demeter | Beaming Baker says
January 11, 2018 at 9:50 amDoesn’t get any easier! Thanks Amy! 🙂
Hanne says
January 9, 2018 at 11:28 amHI Demeter,
I hope you are enjoying the positively (relatively) balmy weather that has arrived in New England.
These kind bars are one of my favorites. Please thank your sister for me for recipe-ceptioning you.
Last year as I was staring my blog I sent you a comment and you sent me a very kind response. I wanted to thank you and say that is people like you that ripple circles of kindness in life. I mentioned you (and linked to you) in my latest blog post summing up this past year.
Thank you
-Hanne
★★★★★
Demeter | Beaming Baker says
January 9, 2018 at 2:33 pmHi Hanne, the weather has been SO insane and ridiculously cold, so I’m glad it’s finally warming up. 🙂 So happy to hear you’re enjoying my kind bars. Thank you for such including me in your post. Congratulations on your first year of blogging! You did a fantastic job. I’m seriously drooling over those vegan ribs! Keep going and always believe in yourself. I do! <3
Erin Dee says
January 9, 2018 at 10:38 amLove how easy these bars are! They look so delicious!
Demeter | Beaming Baker says
January 9, 2018 at 2:20 pmThey’re SO quick to whip up! Thanks, Erin. 🙂
Tayler Ross says
January 9, 2018 at 9:29 amOnly 3 ingredients?? I’m SO in!
Demeter | Beaming Baker says
January 9, 2018 at 2:20 pmOh yeah!! There might even be some 2 ingredient recipes coming up! Haha. Enjoy. 🙂
Jacque Hastert says
January 9, 2018 at 8:46 amThe BEST homemade snack. Thanks for sharing your recipe with the world.
★★★★★
Demeter | Beaming Baker says
January 9, 2018 at 2:18 pmAw, thank you for such a high compliment, Jacque! 🙂 Thank you for stopping by and sharing such positivity. Hugs!
Shashi at SavorySpin says
January 9, 2018 at 8:03 amYour sisters are a lucky bunch to receive your treats on the regular! These are sure to be another hit on IG and FB, Demeter, they look so good and only F.O.U.R ingredients! Fantastic! Happy Tuesday, hoping your week is wonderful, my friend!
Demeter | Beaming Baker says
January 9, 2018 at 2:17 pmHaha–that’s what I keep telling them! 😉 The fewer ingredients, the better! Thanks for stopping by, my friend. Wishing you a fantastic week ahead. xoxo
Jan says
January 9, 2018 at 5:27 amI made these yesterday and they are DELICIOUS!! Had the ingredients and very quick and easy to whip up!! Thank you for the tip of packing the mixture tight and bake till done.
Now to hide them from hubby!!!!
Demeter | Beaming Baker says
January 9, 2018 at 2:15 pmWoohoo!! That’s what I love to hear, Jan. 🙂 So glad the tip worked out for you. Good luck on hiding them from him! Haha. 😉
Kimberly @ The Daring Gourmet says
January 9, 2018 at 2:07 amThose look like absolute perfection and now I REALLY want one!
Demeter | Beaming Baker says
January 9, 2018 at 2:12 pmTime to get the coconut and almonds out! Hope you get to try. 🙂
Dee says
January 8, 2018 at 5:24 pmI can’t believe how simple these are — My kids would love these!
Demeter | Beaming Baker says
January 9, 2018 at 2:12 pmAwesome! I hope you and your kiddos get to try!
suad says
January 8, 2018 at 1:48 pmit looks awesome and easy .. I will try it very soon..thank you so much
Demeter | Beaming Baker says
January 9, 2018 at 2:12 pmWonderful! Can’t wait to hear what you think, Suad. 🙂
Marsha | Marsha's Baking Addiction says
January 8, 2018 at 1:33 pmThese bars look amazing, and I bet they taste even better than they look! I can’t believe they’re only 3 ingredients, too! Happy Monday, Demeter! xo
★★★★★
Demeter | Beaming Baker says
January 9, 2018 at 2:11 pmThanks so much, Marsha! Easy and tasty are my middle names–maybe… heh heh. 😉 Happy Tuesday! xo
Tina Dawson | Love is in my tummy says
January 8, 2018 at 1:07 pmThese bars would be perfect to grab and go on rushed mornings with no time for a sit-down breakfast!
★★★★★
Demeter | Beaming Baker says
January 8, 2018 at 1:27 pmFor real! And when was the last time any of us had a moment for a sit-down breakfast? Haha.
Andrea says
January 8, 2018 at 12:20 pmAllergic to almonds and peanuts. These look SO good I will substitute pecans, walnuts or pistachios.
Demeter | Beaming Baker says
January 8, 2018 at 1:26 pmAndrea, subbing pecans, walnuts and pistachios sound like a great idea! How good do they sound together?? Can’t wait to hear how they turn out. 🙂
Ali from Home & Plate says
January 8, 2018 at 12:09 pmOnly 3 ingredients? You have sold me. I am always looking for healthy options for my kids to get a boost of protein and satisfy their appetites. This fits the bill 🙂
★★★★★
Demeter | Beaming Baker says
January 8, 2018 at 1:25 pmThese bars will do just the trick! Can’t wait to hear what you and your kids think. Enjoy!
Elaine @ Dishes Delish says
January 8, 2018 at 12:07 pmThree ingredients!! THREE! Awesome! I love easy bars, especially when they are paleo and gluten free!! Great recipe! I can NOT wait to make these.
★★★★★
Demeter | Beaming Baker says
January 8, 2018 at 1:25 pmRight?? Any less and it might not count as a recipe–although I’ll still try! Haha. Can’t wait to hear what you think!
Traci says
January 8, 2018 at 11:23 amDemeter…hello from California! I am sooooo gonna make these! Sharing everywhere too b/c I just know, they’re IT. Thanks for sharing 🙂
Demeter | Beaming Baker says
January 8, 2018 at 1:24 pmHi Traci! Hello from Boston! (Oh, how I’m missing that delightfully warm California weather right now haha). Thanks for sharing! Hugs.
Traci says
January 9, 2018 at 2:37 pmI bet you’re missing it, Demeter. But Boston sounds pretty awesome…even in the winter (I’m a native midwesterner) 🙂 Happy 2018 to you…cheers!
Natalie says
January 8, 2018 at 9:39 amThese bars look absolutely delicious and so easy to make I will definitely try it soon 🙂
★★★★★
Demeter | Beaming Baker says
January 8, 2018 at 1:23 pmThey couldn’t get easier! I’m always taken aback at how quick they are to make. Enjoy!
Jacquie says
January 24, 2018 at 7:03 pmIf you use sweetened coconut flakes, do you cut down on the maple syrup. That’s what I have on hand right now
Demeter | Beaming Baker says
January 25, 2018 at 9:27 amHi Jacquie, I wouldn’t recommend cutting down on the maple syrup–it’s what binds the ingredients together. With sweetened coconut flakes, the bars might be a bit too sweet. Try using more almonds instead of coconut, for example: 1 1/4 cup almonds and 3/4 cup coconut to balance it all out. Good luck! 🙂
Kim @ Three Olives Branch says
January 8, 2018 at 9:22 amThese look amazing! Just like the real thing, can’t wait to try it!
★★★★★
Demeter | Beaming Baker says
January 8, 2018 at 1:21 pmThey’re SO good! Can’t wait to hear what you think!