Fruit and Nut Bars


Healthy energy bars like KIND bars and Larabars have totally saved the day, so many times when I’m traveling, rushing in between classes, out backpacking or hiking, you name it. They’re not great for the wallet though.


Homemade bars are one my favorite kinds of recipes to create – see my copycat Clif bars or cinnamon chia bars for more ideas. These are basically a homemade version of KIND bars. This is totally a blank canvas recipe. You can substitute any nuts or seeds you like, keeping the amounts the same. You can also sub any dried fruit you like, and use 1/2 cup honey instead of the combo of brown rice syrup and honey. Also note: the nuts/seeds are measured before chopping, and the dried fruit is measured after chopping.



Makes 16 bars

Prep: 10 min     Cook: 60 min

  • 1/3 cup raw sunflower seeds
  • 1/3 cups raw almonds (I used marcona almonds)
  • 1/3 cup raw cashews
  • 1/3 cup raw walnuts
  • 1 cup flaked coconut (not shredded)
  • 1/4 cup dried cranberries
  • 1/3 cup chopped figs
  • 2 tbs almond butter
  • 1/3 cup brown rice syrup
  • 2 tbs honey
  • good pinch kosher salt (about 1/8 tsp)



Preheat oven to 350F. Line an 8×8 baking dish with parchment paper, leaving some hanging over the ends. Coarsely chop the nuts, and combine with the sunflower seeds, dried fruit, coconut, and salt in a mixing bowl. Mix well. In a separate small bowl, combine the brown rice syrup, honey, and almond butter. Stir until smooth (it may be helpful to heat the mixture in a microwave or stovetop). Add the wet mixture to the nut mixture and stir, until well incorporated. Scoop the mixture onto the baking dish, pressing flat with the ends of the paper. Bake for 25-30 minutes, until the nuts are lightly toasted and is golden around the edges. Let cool, and then refrigerate for a couple hours to firm up (or freeze for about 20 minutes) before cutting. Cut into bars and enjoy!




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