I didn’t try my first KIND bar until a few weeks ago during an outing at Costco. You know, half the fun (okay, all of the fun) of going to Costco is the free product samples they pass out all over the store! Anyways, the KIND bar I tried was good. And dairy-free! But we’re on a budget, and if it’s a snack we don’t really need then I’m hesitant to shell out the cash for it. So I went home and started researching how to make my own KIND bars. I came across this wonderfully helpful and informative recipe page from The Yummy Life. I applied her technique for the perfect homemade KIND bar, and let’s just say these Sesame Coconut Bars made in collaboration with Santa Cruz Medicinals are killing it.
The best part about these bars is how easily customizable they are! You can basically add in your favorite nuts, seeds, and dried fruit in place of what I’ve used. Not a fan of coconut? Use whatever you like instead! Cooking the syrup and honey mixture to the right temperature really allows these bars to set perfectly. I don’t recommend attempting this recipe without a candy thermometer (Nathan picked one up for me for around $3 at our local grocery store!). The CBD infused oils are totally optional, and these bars are good either way! Have fun with this recipe and happy making!
Sesame Coconut Nut & Seed Bars
Makes 20 bars
1 1/3 cups whole almonds, toasted
1 cup walnut pieces, chopped and toasted
1 1/2 cups unsweetened coconut chips/flakes, toasted
1/3 cup puffed millet or puffed rice
1/2 cup sesame seeds, toasted (I did a mix of black and white)
2 Tbsp flaxseed meal
1/2 cup honey
6 Tbsp brown rice syrup
1/2 tsp fine sea salt
5 ml Santa Cruz Medicinals 2000mg CBD Infused MCT Oil (optional)
Chocolate Drizzle (optional)
1/2 cup dairy-free chocolate chips
2 tsp Santa Cruz Medicinals 1000mg CBD Infused Coconut Oil (or regular coconut oil)
1.) Preheat your oven to 350°F if your ingredients need to be toasted. Toast your nuts and sesame seeds by heating them at 350°F for 5-10 minutes. Toast your coconut chips/flakes at 325°F for around 5 minutes.
2.) Prepare a 9×13” pan or baking dish with olive oil spray + parchment paper – spray your pan then line with the parchment paper. In a large bowl, mix together the toasted nuts, coconut chips, puffed millet, toasted sesame seeds, and flaxseed meal.
3.) In a small saucepan fitted with a candy thermometer, add the honey, brown rice syrup, and salt. Bring to a boil, stirring frequently until liquid reaches 260°F (hard ball candy stage). Immediately remove from heat.
4.) Quickly stir the CBD infused MCT oil into the nuts and seeds mix (if using). Immediately pour the hot syrup mixture over the nuts and seeds and stir until totally combined. Dump into your prepared pan/dish and use a flat measuring cup (I sprayed mine with olive oil) to quickly spread and firmly press the mixture into the pan.
5.) Allow your mixture to cool completely before removing from the pan to cut into 20 bars. Heat the chocolate chips and coconut oil, and drizzle over each bar. Store bars in a single layer in an airtight container at room temp or in the refrigerator. Enjoy!
Recipe adapted from The Yummy Life
This recipe was created in partnership with Santa Cruz Medicinals
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