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
- 1/4 teaspoon salt (optional)
- 1/4 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’ve never heard of a kind bar! Sounds amazing with the almonds and coconut! Cannot wait to try
Oh well get rest Marie-Charlotte, because you’re in for some seriously yummy treats!
3 ingredients! I love that part. These came out like my favorite store bought bar. They are so easy to make and more cost effective than buying them. Thanks for sharing!
Haha oh yes, it’s one of my fave parts, too. 😉 So happy you’re enjoying them!
These look incredible! My kids love Kind bars so I can’t wait to give this a try!
I know they’re gonna love it!
I can’t believe how easy Kind-style bars are to make at home. These are lovely to look at and delicious to eat!
Yay! I’m so happy to hear it was a hit for y’all Jill!
Can’t do maple syrup. Would honey work?
That should work. Let me know how it goes!
I just made these, I took mine out at 35 minutes because they were browning a lot! They also won’t stick for me, they just fall apart. Should I cook at a lower temp? Any suggestions? They are still delicious, taste really great. Thanks for the recipe!
Hi Alexis! Make sure you rightly pack the mixture into the pan—this will make a big difference. What size pan are you using?
i just tried this and I left one dish in as the oven cooled, and that pan did much better about sticking together than the first! So maybe that would help? Perhaps I took the first pan out too soon.
Both very tasty though! Thanks for the recipe!
Great tip Amy! A little more heating, or some cooling in the pan, will definitely help reduce sticking. Glad you enjoyed it!
It’s hard to rate a recipe I haven’t tried yet. Has anyone made these, and how did they turn out? Thanks
I totally get that! Check out other reader comments for their feedback. 🙂 Hope you get to make them & enjoy!
Fabulous!! 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.
Thanks 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!
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 🙂
I’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! 🙂
So 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.
Oh 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! .
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.
LOVE 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!
Hi 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?
Hi 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! 🙂
Thank you for this great recipe! Is there anything to sub the syrup with? Perhaps dates or date syrup? What about adding some protein powder?
Hi 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! 🙂
These look great Demeter! Love making bars at home to save money and control the ingredients!
Exactly! It’s such a win-win! .
HI! 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?
Hi 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!
Hi 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.
Hi 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! 🙂
Love 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
So 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! 🙂
How do you keep them from breaking up into little pieces when you cut them? Mine all fell apart.
Hi 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!
Do you think they would still hold together correctly if I used Lakanto Maple Syrup (monkfruit sweetened) in place of maple syrup?
Hi 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!
How do you know when they are done? They are stil soft. They are definitely dark enough.