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Mocha Almond Kind Bars

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Homemade Mocha Almond Kind Bars | Plaid and Paleo

So Kind Bars have been getting a bad rap lately. I understand the FDA’s concerns but seriously there are 10x worst things out there. I pretty much take what the FDA says with a grain of salt. I do indulge in Kind Bars every once in a while, and my favorite is the Dark Chocolate Mocha Almond Kind Bars. I wish they didn’t contain brown rice syrup but what can you do? I will tell you. You can make your own! While I love the ease of a grab and go bar, these mocha almond kind bars are better than the original. This could possibly be because I hopped these up with plenty of espresso powder. As a coffee lover, these hit the spot! To make these mocha almond kind bars kid-friendly, I would omit the espresso powder though unless you want your kiddos bouncing off the walls.

I can barely contain my excitement about Paleo f(x). I can’t wait to be in Austin. I love the city even though I have only been there twice in my life. Austin has a hipster vibe that I love, full of food trucks, outdoor activities and general happy people. There is also a plethora of paleo or gluten-free friendly restaurants, which are hard to come by in Oklahoma. I can’t wait for a butter coffee from Picnik. I also hope to finally try 24 Diner and Lick!

What are your favorite restaurants in Austin??

Homemade Mocha Almond Kind Bars | Plaid and Paleo

Print
Mocha Almond Kind Bars

Ingredients

    Almond bars
  • 1/4 cup honey
  • 2 tbls coconut sugar
  • 1 tsp vanilla extract
  • 1 tsp sea salt
  • 2 cups almonds, chopped
  • 1/4 cup shredded coconut
    • Chocolate drizzle:
  • 1 cup chocolate chips
  • 1 tbls instant espresso powder, finely ground
  • 1 tbls coconut oil

Directions

  1. Heat oven to 325 degrees.
  2. Line 8x8 baking dish with parchment paper.
  3. In a small sauce pan, melt honey, coconut sugar, vanilla extract and sea salt over a low flame.
  4. Once combined, remove from heat and add in almonds and shredded coconut.
  5. Stir until all almonds are covered.
  6. Pour into baking dish. Use another piece of parchment paper to smooth the almonds into an even layer.
  7. Bake for 15 minutes. Then let cool completely before adding chocolate drizzle.
    8. For the chocolate drizzle:
  8. In a double boiler, combine chocolate chips, espresso powder and coconut oil.
  9. Pour chocolate onto cooled almond bars then spread into an even layer. You can reserve a few tablespoons of chocolate to drizzle on top or spread it all onto the almonds.
  10. Place into fridge until chocolate is set.
  11. If you reserved some chocolate, flip the set bars to be almond side up and drizzle with chocolate than return to fridge until set.
  12. Once chocolate is set, cut into 10 bars.

Notes

I kept mine in the fridge than let them sit out for a couple minutes before eating!

https://plaidandpaleo.com/2015/04/mocha-almond-kind-bars.html

Enjoy!
x vanessa

Homemade Mocha Almond Kind Bars | Plaid and Paleo

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Comments

  1. These look wonderful!! Is it possible to do this without the parchment paper – do you know?

    Thank you!

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