These sweet, crunchy bars made with coconut and almonds are the perfect snack!
The first time I had a KIND bar was in airport. I had a layover in an airport and wanted a snack but didn’t want to eat something unhealthy. I saw these bars, read the ingredients (I could understand every word!) and decided it was good choice. Boy, was it ever! I loved it but didn’t love the $2.99 price tag. You can buy KIND bars in health food stores for $1.50, but homemade is better and they end up being a LOT less expensive. One batch costs about $8.80 and if you bought the same amount at a store it would cost about $40! I tried my hand at the Almond Coconut bars and they are so delicious. These have been my favorite KIND variety. I wrap them up and bring them to work for a healthy and satisfying snack.
I purchased the puffed millet and brown rice syrup at a health food store. You can also find the coconut flakes at a health food store if you can’t find them at a regular store.
You will need a candy thermometer to make these. This candy thermometer
got great reviews. I wanted to link to mine but I pulled it up on Amazon and it didn’t get the best reviews! Anyway, if you overcook the syrup it will make the bars hard and not chewy. If you do that just break the bars into bite-sized pieces.
got great reviews. I wanted to link to mine but I pulled it up on Amazon and it didn’t get the best reviews! Anyway, if you overcook the syrup it will make the bars hard and not chewy. If you do that just break the bars into bite-sized pieces. 
My mom happened to be visiting when I was making these and I’m glad that she was! Transferring the syrup to the rest of the ingredients and coating them quickly was easier with two people. It can be done with one person, but I’m glad she was there!
Almond Coconut KIND Bar Copycat
Ingredients
FOR 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 SYRUP:
1/2 cup honey
1/3 cup brown rice syrup (may substitute light corn syrup)
1/4 teaspoon salt
1 teaspoon vanilla
Directions
1. Grease/spray large bowl, 9×13 baking sheet/pan, wooden spoon or rubber spatula, and bottom of drinking glass. Set aside.
2. *IF ALMONDS AREN’T ALREADY ROASTED: Preheat oven to 350 degrees. Spread nuts on large baking sheet and bake for 10 min. until lightly toasted and fragrant.
3. TO 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.
4. Add toasted almonds & coconut to large bowl. Add puffed rice/millet and flaxseed meal. Stir to combine; set aside.
5. In 1-1/2 or 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 hands to spread mixture evenly in pan; press the mixture to close in holes and distribute evenly all over the pan. Using 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).
2. *IF ALMONDS AREN’T ALREADY ROASTED: Preheat oven to 350 degrees. Spread nuts on large baking sheet and bake for 10 min. until lightly toasted and fragrant.
3. TO 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.
4. Add toasted almonds & coconut to large bowl. Add puffed rice/millet and flaxseed meal. Stir to combine; set aside.
5. In 1-1/2 or 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 hands to spread mixture evenly in pan; press the mixture to close in holes and distribute evenly all over the pan. Using 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).
STORAGE TIPS: 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.
I love this recipe! I find that as long as I keep the total nut/dried fruit mixture to 4 cups, I can use any type of nut/fruit combination. I’ve also increased the puffed millet because I like the texture.
I love this recipe. I actually heat the honey/corn syrup mixture to about 305 degrees Fahrenheit. This makes them less chewy and more crunchy. I also like to use cashews in place of the almonds and instead of adding vanilla I add coconut flavoring.. I make a batch of these every other week. I eat them for breakfast on the days I work.