KIND-Style Dark Chocolate Nuts and Sea Salt Bar

A crunchy, nutty homemade bar that replicates the KIND Dark Chocolate Nuts and Sea Salt flavor using raw almonds, organic dark chocolate, and raw honey — without the glucose syrup and artificial vitamin coating of the original.

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Ingredients

  • 2 cups raw whole almonds
  • 1/2 cup raw cashew halves
  • 1/4 cup organic pumpkin seeds (pepitas)
  • 3 tbsp raw honey or organic brown rice syrup
  • 2 tbsp organic coconut sugar
  • 1 tbsp organic coconut oil
  • 1/2 tsp pure vanilla extract
  • 1/4 tsp fine sea salt, plus flaky sea salt for topping
  • 1/2 cup organic 72% dark chocolate chips (no soy lecithin)

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Instructions

  1. Preheat oven to 325°F. Spread the almonds and cashews on a parchment-lined baking sheet and toast for 8–10 minutes until fragrant and lightly golden. Remove and let cool slightly. Leave the oven on.
  2. Line an 8x8-inch baking pan with parchment paper, leaving overhang for easy removal.
  3. In a small saucepan over medium heat, combine raw honey, coconut sugar, and coconut oil. Bring to a gentle boil and cook, stirring, for 3–4 minutes until slightly thickened — this cooked syrup is what binds the bars. Remove from heat and stir in vanilla extract and sea salt.
  4. Add the toasted nuts and pumpkin seeds to the warm syrup and stir until evenly coated.
  5. Immediately press the mixture firmly and evenly into the prepared baking pan using a piece of parchment paper or a flat-bottomed cup. Pack tightly — this is what holds the bars together.
  6. Bake at 325°F for 12–15 minutes until the edges are golden and bubbling, then let cool completely at room temperature to set the binder.
  7. Gently melt the dark chocolate chips in a heatproof bowl set over barely simmering water (or in short microwave bursts), then drizzle over the cooled bars.
  8. Sprinkle flaky sea salt generously over the top. Refrigerate for at least 30 minutes to set the chocolate, then lift out using the parchment overhang and cut into 8 bars with a sharp knife.
  9. Store in an airtight container in the refrigerator for up to 2 weeks.

FAQ

Why do my bars fall apart when I cut them?

The most common cause is not pressing the mixture firmly enough into the pan. After pressing, refrigerate for a full 2 hours — or overnight for best results — before cutting. A warm knife helps produce clean cuts.

Can I substitute different nuts?

Yes — this recipe works well with any combination of raw nuts. Pecans, macadamias, or walnuts all work. Keep the total nut volume at about 2.5 cups and adjust the honey slightly based on whether the nuts are larger or smaller.

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