One of my favorite varieties of “Kind Bars” is their “Blueberry Vanilla & Cashew Bar”. Starbucks is our only local source for this yumminess, and we all know it’s not easy on the budget to visit that great spot on a daily basis. So I modified a recipe from Camilla’s awesome website “Power Hungry”, and my whole family is delighted with the result.
Homemade Blueberry Vanilla Cashew “Kind” Bars (makes approximately 16 bars)
- 2 cups Cashews
- 1/2 cup Almonds
- 1/2 cup Dried Blueberries (*or any dried berries of your choice)
- 3/4 cup Crisp (Brown) Rice Cereal
- 2 (hearty) pinches Sea Salt
- 1/2 cup Brown Rice Syrup (be sure your brown rice syrup is from a good source)
- 1/2 teaspoon Vanilla Extract
- Coconut Oil (for pan)
Preheat oven to 325 degrees F. Line a 9×13 pan (I use stoneware) with wax paper. Rub wax paper with small amount of coconut oil.
Put pre-measured cashews and almonds in ziplock bag and break/crush into smaller pieces using a rolling pin. Combine crushed nuts, dried berries, crisp rice cereal and sea salt in bowl. Measure brown rice syrup mix in the vanilla extract, then add this mixture to the nut combo. Stir well.
Place combined ingredients into lined pan, and press flat. (I put a piece of coconut “greased” wax paper on top, then press down using a container.) Bake for 18-20 minutes. Bars will still be soft and pliable. Cool for 15 minutes.
Remove from pan by lifting edges of the wax paper. Cut into desired size, wrap with wax paper and store in airtight container.
~ Justina Dee
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