3 Ingredient Kind Bars Recipe – Almond Coconut
The easiest Kind bars, coconut and almond flavored. Just 3 ingredients for chewy, crunchy, healthy coconut almond bars!
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 homemade KIND bar recipe collection… and share all of the tasty recipes with you. 😉
Have you tried almond coconut kind bars? It’s one of my sister, Penny’s, favorite healthy snacks. And when I tell you it’s one of her faves, that means something. Due to the fact that she’s the Granola Bar Expert in our fam.
And while she loved my 5 ingredient Homemade Nut Bars and my Homemade Dark Chocolate Sea Salt KIND Nut Bars, she was still craving a bit of sumthin’ sumthin’ in the neighborhood of Easy, on the street of Almond Coconut.
(Yeah, I kinda let that analogy get away from me.)
When I shared today’s KIND Bars: Almond Coconut-style with Penny, she was over the moon. Won’t you try making some homemade kind bars of your own and tell me what you think? I can’t wait!
How to Make Kind Bars with Almond and Coconut
You won’t believe how easy it is to make these homemade kind bars! Check out the easy steps below:
Preheat
Firstly, preheat the oven to 325°F. Yep, firstly. 😉 Then line your square baking pan with parchment paper.
Fold
Add all three kind bar ingredients into a large bowl: almonds, coconut, and maple syrup. Stir and fold everything together until well mixed.
Pour
Pour the kind bar mixture into the pan you prepared earlier. Use a rubber spatula to smooth the mixture into a flat, tightly packed layer.
Bake, Cool and Enjoy
Bake, cool, slice and enjoy the best almond coconut kind bars!
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The 3 ingredients you need for the best Kind Bar Recipe!
Almonds
Coconut
Pure Maple Syrup
Testimonials
Mai says, “I 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 :)”
Suzie says, “I’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.”
LeeAnne says, “I 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.”
Rhiannon says, “I 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!”
How to Store these Healthy Coconut Almond Kind Bars
You can easily store these kind almond bars for up to 1 month. Keep your kind bars at room temperature and way from heat sources.
If you choose to freeze these kind bars, make sure to allow them 10-30 minutes to thaw before enjoying.
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Crunchy almonds and sweet, chewy coconut come together in the best kind bars recipe!
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! ‘Til the next baking adventure…
Sending you all my love and maybe even a dove, xo Demeter ❤️
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3 Ingredient Kind Bars Recipe – Almond Coconut
- Total Time: 38 minutes
- Yield: 12 bars 1x
Description
3 Ingredient Kind Bars Recipe – Almond Coconut: the easiest Kind bars, coconut and almond flavored. Just 3 ingredients for chewy, crunchy, healthy coconut almond bars!
Ingredients
- 1 cup unsalted almonds
- 1 cup unsweetened coconut flakes or raw coconut chips
- 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.
More Easy & Healthy Snacks
Notes
Adapted from my 5 Ingredient Homemade KIND Nut Bars.
Storing Instructions: 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.
- Prep Time: 5 mins
- Cook Time: 33 mins
- Category: Snacks
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 107
- Sugar: 5g
- Sodium: 2mg
- Fat: 8g
- Carbohydrates: 7g
- Protein: 3g
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I 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!
Aww 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! ☺️
These bars look absolutely fantastic. Beautiful photos, too. I look forward to trying this. My wife would love it!
Thanks Jack! I really appreciate it. Hope you two enjoy!
Hi, do you think Agave Nectar could be used instead of maple syrup?
That might work, but the amount might need to be adjusted. Let me know how it turns out if you try! 🙂
Hi 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.
Hi 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! 🙂
I 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?
I 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.
What 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! 🙂
These 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!
Hi 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. 🙂
Do you know the fiber per serving? Looks divine and eazzy peezy..
I 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.
Wonderful! 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!
Can you use unflacked coconut?
Hi 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. 🙂
Hi 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!
Hi. Is it possible to sub pureed dates for the maple syrup?
Hi Ebonee, I’m not 100% sure since I haven’t tried it. But it might just work! Let me know how it turns out. 🙂
I 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?
Hi 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/
These are so good! I love the Almond Apricot Kind bars, so I added some chopped, dried apricots to this recipe. Yum!
Woohoo! 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. 😉
These look delicious! My son cannot have maple syrup. How would honey work as a substitute?
Thanks Laura, yes, honey should work! Can’t wait to hear what you and your son think. 🙂
HI Awesome recipe!
Is Maple Syrup Paleo ? I thought it wasnt.
Hi Arshad, thank you! 🙂 Yes, it’s paleo. Enjoy!
Hi..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.
Hi 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! 🙂
Hi! 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!
Thanks so much for catching that! I changed the link. 🙂 Hope you get to try the recipe and love it!
No 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!
So wonderful to hear that you enjoyed my recipe! 🙂 Hoping you keep warm throughout the blizzard. Enjoy! 🙂
how 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 !!
One standard cup. 😉 I tried to keep the bars about the same thickness as a regular KIND bar. Adjust as needed. Enjoy! 🙂
These 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!
Thank Suzi! 🙂 I like to use roasted, unsalted almonds. Can’t wait to hear what you think! 🙂