Protein-Packed Homemade Kind Bars
These bars combine crunchy texture with chewy sweetness and a little indulgence from a chocolate drizzle.
Ingredients
- 1 cup raw almonds pulsed or roughly chopped
- ½ cup raw walnuts or cashews or a mix, pulsed or chopped
- 1 tbsp chia seeds
- ⅓ cup raisins
- ¼ cup unsweetened shredded coconut
- ⅓ cup honey or maple syrup
- 2 tbsp natural almond butter or peanut butter
- 1 scoop 25g vanilla or chocolate whey protein powder
- Pinch sea salt
For the chocolate topping:
- ¼ cup mini chocolate chips
- 1 tsp coconut oil
Instructions
- Toasting the almonds and walnuts or cashews brings out their natural oils and deepens the flavor. Toss the nuts in a dry skillet over medium heat for 4–5 minutes until they’re golden and fragrant. Let them cool slightly before mixing.
- Pulse the toasted nuts and raisins in a food processor until roughly chopped but not powdery.
- In a large bowl, combine this mixture with shredded coconut, chia seeds, and your scoop of protein powder. Add a pinch of sea salt to balance the sweetness.
- In a small saucepan, heat the honey and almond butter over low heat until warm and fully combined. This only takes 1–2 minutes. Stir continuously to prevent burning and to keep the mixture smooth.
- Pour the warm wet mixture over the dry ingredients and stir until everything is evenly coated. Line a loaf pan or small baking dish with parchment paper. Transfer the mixture to the pan and press it down very firmly using the back of a spatula or another sheet of parchment. Compacting it well is key to making bars that hold together.
- Refrigerate the bars for 20–30 minutes until firm. Once set, lift the slab from the pan and slice into 8–10 evenly sized bars using a sharp knife.
- Optional: Add a Chocolate Drizzle or Coating
- If you’d like an extra treat, melt ¼ cup of mini chocolate chips with 1 tsp of coconut oil. Drizzle over the chilled bars or spread a thin layer on top before slicing. The coconut oil helps the chocolate stay smooth and sets nicely in the fridge.