These Blueberry Vanilla Cashew & Almond Snack Bars are a simple, yet flavorful blend and so easy to make! Once you try your hand at this homemade KIND® bar recipe, you won’t want to go back to store-bought! Wholesome ingredients, vegan and gluten-free.
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Have you ever tried copycat KIND® bars? This nut bar recipe is like a homemade version and it’s so easy to make!
One of my favorite KIND® bar flavors is the Vanilla Blueberry Cashew. I’m obsessed with the strong vanilla bean flavor in them and it truly makes all the difference in this recipe. You can typically find vanilla beans in the baking aisle but online as well.
Ingredients List
Less than 10 ingredients and no extra fillers needed in this copycat nut bar recipe.
Here’s what you need:
- chopped cashews & chopped almonds
- almond meal
- flax seed meal
- pink salt
Find the full detailed instructions with measurements in the recipe card below, at the end of this post.
Why use Brown Rice Syrup?
Brown rice syrup is KEY in getting these nut bars to hold together. This stuff was SO sticky, and a little tough getting into the pan, but that is exactly what you want!
I used the back of my rubber spatula, then applied pressure with my hand to spread the mixture evenly and push into all the corners.
Alternatively, you could place a piece of parchment paper over top of the mixture and press using your hands – the parchment paper will prevent your hands from getting sticky.
How to Use a Vanilla Bean
If you’re new to using vanilla beans, all you have to do is slice open the bean lengthwise, open it up and scrape out the seeds using a spoon or sharp knife. Discard the bean pod.
How to Make Copycat KIND Bars
Here’s a brief overview of the recipe, with the full list of ingredients, amounts and instructions in the recipe card below.
- Preheat oven to 300ºF and line an 8×8 pan with parchment paper hanging over edges. Set aside.
- In a large bowl, add chopped cashews, almonds, dried blueberries, almond meal, flaxseed, vanilla beans, and brown rice syrup. Using a large wooden spoon or rubber spatula, stir together ingredients until fully combined. Mixture will be VERY sticky and thick.
- Transfer mixture into lined pan and press into even layer, making sure to get into all four corners. I used a thick rubber spatula and the pressure of my other hand on the back of the spatula, to evenly press the mixture down into the pan.
- Bake bars for 18-20 minutes, then allow bars to cool in pan at room temperature. Transfer pan to fridge for 1 hour and allow bars to set entirely. Remove bars from pan using parchment paper edges, and cut into 10 even bars. Wrap bars individually and store in container in fridge up to 2 weeks.
How to Store
I like to wrap my nut bars individually for easy grab-n-go lunch packing. Store wrapped, in the fridge, for up to 2 weeks.
For longer storage, you can also place them in the freezer! Individually wrap each bar in parchment paper and place in a plastic freezer storage bag. Tightly seal, label, date, and freeze for up to 1 month. Simply grab-n-go from the freezer to enjoy as an afternoon snack!
More Snack Bar Recipes You’ll Love:
If you make this recipe, be sure to leave a comment and review on the blog! I love hearing from you, and it helps others learn more about the recipe too! Xx Ashley
Blueberry Vanilla Cashew Bars {KIND® bar recipe}
Ingredients
- 3/4 cup roughly chopped cashews
- 3/4 cup roughly chopped almonds
- 1/2 cup dried blueberries
- 1/4 cup almond meal
- 2 tablespoons ground flaxseed, chia seeds or hemp hearts may be subbed
- 1/8 teaspoon pink salt
- 2 vanilla beans, sliced & seeds scraped
- 1/3 cup brown rice syrup
Instructions
- Preheat oven to 300ºF and line an 8×8 pan with parchment paper hanging over edges; set aside.
- Mix ingredients in a large bowl: add chopped cashews, almonds, dried blueberries, almond meal, flaxseed, vanilla beans, and brown rice syrup. Using a large wooden spoon or rubber spatula, stir together ingredients until fully combined. Mixture will be VERY sticky and thick.
- Transfer mixture into lined pan and press into even layer, making sure to get into all four corners. I used a thick rubber spatula and the pressure of my other hand on the back of the spatula, to evenly press the mixture down into the pan. Or use a small pastry roller.
- Bake bars for 18-20 minutes, then allow bars to cool in pan at room temperature. Transfer pan to fridge for 1 hour and allow bars to set entirely. Remove bars from pan using parchment paper edges, and cut into 10 even bars.
- Wrap bars individually in parchment paper and store in container in fridge up to 2 weeks.
Video
Recipe Notes:
Nutrition Information
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