Learn how to make copycat coconut almond KIND bars from scratch with this easy, no bake recipe! This recipe uses wholesome pantry staples like raw almonds, unsweetened coconut, almond butter, and honey. These homemade granola bars come together in just a few minutes and set in the fridge for a chewy, satisfying snack.

WHY I MADE THESE HOMEMADE KIND BARS

Every time we go to the airport, my husband immediately hunts down the Almond & Coconut Kind Bars at one of the little snack stores because they’re his favorite airport snack of all time.

We’ve been traveling a lot this summer, catching flights pretty much every single month since May, and searching for those Kind Almond & Coconut Granola Bars has become a big part of our flight routine. But, they’t not exactly cheap when you buy them at the airport, and they’re loaded with tons of added sugar which is something I generally try to avoid.

So, I took it upon myself to recreate my husband’s favorite snack at home, using wholesome, unprocessed ingredients and only honey as a sweetener. And y’all, when I tell you these granola bars came out so good! I like to wrap them up individually in parchment paper and label them for that store-bought feeling, but made at home.

If you love Kind bars as much as we do, or you just love a granola bar and like to make them at home in your own kitchen, then I have a great recipe for you today. This recipe is also super customizable so you can swap out the nuts or coconut for your favorite flavors or ingredients.

I can’t wait for you all to try this recipe! If you do, be sure to snap a pic and tag me @saltnsprinkles so I can see it. Also leave a comment and review so I can congratulate you too!

MY COPYCAT KIND GRANOLA BAR RECIPE

The full instructions on how to make these almond & coconut granola bars is in the recipe card at the bottom of this blog post, but here’s a quick overview of how to make it.

Be sure to scroll down to the bottom to view the full recipe and get all of the measurements and instructions!

• Toast the almonds: Cook them in a pan over medium heat for about 5 minutes, tossing occasionally, until browned and fragrant.
• Toast the coconut: Add the coconut flakes to the same pan and toast for 1 more minute, tossing constantly so it doesn’t burn.
• Pour into a food processor: Pulse for about 30 seconds until it forms small crumbs.
• Add the wet ingredients: Add the almond butter, honey, vanilla, and salt, and process until sandy.
• Press into a pan: Transfer the mixture to the lined loaf pan and press it down firmly and evenly.
• Chill: Refrigerate for at least 1 hour until hardened, and enjoy!

COCONUT & ALMOND BARS KEY INGREDIENTS

The full ingredients list is in the recipe card below, so make sure to scroll all the way to the bottom to see what you need to make this recipe!

Here is a quick overview of what you need to make these copycat Kind Almond & Coconut Bars at home:

• Almonds: The base and main ingredient of these granola bars. Toasting them brings out their natural oils and flavor, giving the bars their signature chewy bite.
• Unsweetened coconut flakes: Adds texture and that delicious tropical granola bar taste. Toasting the coconut flakes for 1 minute caramelizes the natural sugars for extra flavor.
• Almond butter: Acts as a binder for the coconut and almonds, which holds the mixture together. It also adds moisture so that they bars don’t dry out too much in the fridge.
• Honey: The primary sweetener and second key binding ingredient. Honey’s sticky consistency helps the mixture clump together into a nice bar shape.
• Vanilla extract: Rounds out the sweetness and depths of flavor.
• Salt: Balances the sweetness and enhances all the other flavors.

HOW LONG DO THESE EASY GRANOLA BARS TAKE TO MAKE?

This healthy honey coconut almond granola bar recipe has a few different components to it, but they all come together quickly and easily.

The full recipe is below, but here’s the gist of it:

• Prep time: 15 mins
• Rest time: 1 hour

In total, this homemade Kind coconut almond granola bar recipe will take about an hour total to make! And most of that time will just be resting the bars in the fridge so they can set.

HOW TO STORE THESE HEALTHY COCONUT GRANOLA BARS?

These granola bars will stay fresh in the fridge for up to 2 weeks. Just make sure to keep them in an airtight container in the fridge, or you can freeze them for up to 3 months. To ensure they don’t get dried out in the fridge or freezer, you can wrap each bar in parchment paper to help keep them fresher for longer.

COCONUT ALMOND GRANOLA BARS FAQ

1. Can I substitute the almonds with other nuts?
Yes, you can! Cashews, pecans, or walnuts all work well in place of almonds. Just keep the total amount at 2 cups, and toast them the same way.

2. Do I have to use a food processor?
I highly recommend it. A food processor will break down the nuts and coconut flakes into a fine, sandy texture. A high-powered blender can work too in a pinch, but the texture won’t be the same. If you use a blender, just pulse the granola in short bursts and scrape down the sides often so you don’t over-process it.

3. My granola bars aren’t holding together. What went wrong?
This usually means the mixture wasn’t pressed firmly enough into the pan, or it didn’t chill long enough in the fridge. Make sure to press down hard and evenly, and give it the full hour, or longer, in the fridge before slicing.

4. Can I use a different sweetener besides honey?
Yes, if you’re vegan you can use something other than honey. Maple syrup would work well as a substitute, and it will still taste delicious!

5. Are these bars gluten-free?
Yes, they are! All of the ingredients in this recipe are naturally gluten-free. Just double check your coconut flakes and almond butter to make sure that they are certified gluten free, as cross-contamination can happen during processing.

6. How should I store these copycat Kind granola bars?
These granola bars will stay fresh in the fridge for up to 2 weeks. Just make sure to keep them in an airtight container in the fridge, or you can freeze them for up to 3 months. To ensure they don’t get dried out in the fridge or freezer, you can wrap each bar in parchment paper to help keep them fresher for longer.

7. Can I make these nut-free?
If you have a nut-allergy (or just don’t like almonds), you can swapping the almonds for a seed like sunflower seeds, or pepitas. You should also use a an alternate to nut butter like sunflower seed butter instead of almond butter, though the flavor and texture will be a bit different.

8. Why do I need to toast the almonds and coconut first?
Toasting brings out the natural oils and deepens the flavor of both the almonds and coconut, giving these bars that rich, roasted taste you’d expect from the store-bought version. Don’t skip this step!

9. Can I double the recipe?
Yes, you can! This recipe can easily be doubled. Just use a slightly larger pan (like an 8×8 baking dish) if you do decide to double it.

‍. . . . . . . . . . . . . . .

If you love this recipe be sure to leave a review! And feel free to reach out to me with any questions or comments via my Contact page. You’ll hear back from me soon!

Find even more of my homemade recipes on Instagram, TikTok, Pinterest, and YouTube.

‍. . . . . . . . . . . . . . .

Copycat Coconut Almond KIND Bars

Learn how to make copycat coconut almond KIND bars from scratch with this easy, no bake recipe! This recipe uses wholesome pantry staples like raw almonds, unsweetened coconut, almond butter, and honey. These homemade granola bars come together in just a few minutes and set in the fridge for a chewy, satisfying snack.

Print Pin Rate

Course: Snack

Prep Time: 15 minutes minutes

Resting Time: 1 hour hour

Servings: 8 servings

Equipment

• Hamilton Beach Food Processor
• 9×5 Loaf Pan
• Unbleached Parchment Paper

Ingredients

• 2 cup almonds raw
• 1 c coconut flakes unsweetened
• 1/4 c almond butter or tahini
• 1/4 c honey or maple syrup
• 1/2 tsp vanilla
• Pinch of salt

Instructions

• Line a loaf pan with parchment paper, and set aside for now.
• Add the almonds to a large pan over medium heat. Toast the almonds for about 5 minutes, tossing occasionally, until the outsides are browned and it smells nice and toasty.
• Pour in the unsweetened coconut flakes, and toast for 1 more minute, tossing constantly to keep it from burning. Remove the pan from heat.
• Transfer the toasted almonds and coconut flakes to a food processor, and pulse for about 30 seconds, just to combine and create small crumbs.
• Add in the almond butter, honey, vanilla, and salt.
• Pulse the mixture again for 1-2 minutes, until the texture resembles coarse sand. There shouldn’t be any large pieces by the point.
• Transfer the mixture to the loaf pan. Spread it out and press it down firmly so it’s nicely compact.
• Place in the fridge for at least 1 hour to harden.
• Once hardened, slice into bars and enjoy!
• See blog post for storage tips.