Blueberry Vanilla Cashew Bars {KIND® bar recipe}

blueberry almond cashew bars on parchment paper lined wire rack

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

These Blueberry Vanilla Cashew Nut 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.


Units Scale
  • 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


  1. Preheat oven to 300ºF and line an 8×8 pan with parchment paper hanging over edges; set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Wrap bars individually in parchment paper and store in container in fridge up to 2 weeks.


You may sub 2 teaspoons of vanilla extract if you don’t have vanilla beans. But the beans definitely bring out extra flavor!

Make sure nuts are chopped first, then measured.

Total time does not count time for cooling in fridge. Total time before bars are ready is about 90 minutes.

This recipe inspired by Sally’s Baking Addiction.