Home Recipes Course Snacks Blueberry Vanilla Cashew Snack Bars
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By:Ashley
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These Blueberry Vanilla Cashew & Almond Snack Bars are a simple, yet flavorful blend and so easy to make! Once you try your hand at this homemade KIND® bar recipe, you won’t want to go back to store-bought! Wholesome ingredients, vegan and gluten-free.
Have you ever tried copycat KIND® bars? This nut bar recipe is like a homemade version and it’s so easy to make!
One of my favorite KIND® bar flavors is the Vanilla Blueberry Cashew. I’m obsessed with the strong vanilla bean flavor in them and it truly makes all the difference in this recipe. You can typically find vanilla beans in the baking aisle but online as well.
Ingredients List
Less than 10 ingredients and no extra fillers needed in this copycat nut bar recipe.
Here’s what you need:
- chopped cashews & chopped almonds
- dried blueberries
- almond meal
- flax seed meal
- pink salt
- vanilla beans
- brown rice syrup
Why use Brown Rice Syrup?
Brown rice syrup is KEY in getting these nut bars to hold together. This stuff was SO sticky, and a little tough getting into the pan, but that is exactly what you want!
I used the back of my rubber spatula, then applied pressure with my hand to spread the mixture evenly and push into all the corners.
Alternatively, you could place a piece of parchment paper over top of the mixture and press using your hands –the parchment paper will prevent your hands from getting sticky.
How to Use a Vanilla Bean
If you’re new to using vanilla beans, all you have to do is slice open the bean lengthwise, open it up and scrape out the seeds using a spoon or sharp knife. Discard the bean pod.
How to Make Copycat KIND Bars
Here’s a brief overview of the recipe, with the full list of ingredients, amounts and instructions in the recipe card below.
- Preheat oven to 300ºF and line an 8×8 pan with parchment paper hanging over edges. Set aside.
- In a large bowl, add chopped cashews, almonds, dried blueberries, almond meal, flaxseed, vanilla beans, and brown rice syrup. Using a large wooden spoon or rubber spatula, stir together ingredients until fully combined. Mixture will be VERY sticky and thick.
- Transfer mixture into lined pan and press into even layer, making sure to get into all four corners. I used a thick rubber spatula and the pressure of my other hand on the back of the spatula, to evenly press the mixture down into the pan.
- Bake bars for 18-20 minutes, then allow bars to cool in pan at room temperature. Transfer pan to fridge for 1 hour and allow bars to set entirely. Remove bars from pan using parchment paper edges, and cut into 10 even bars. Wrap bars individually and store in container in fridge up to 2 weeks.
How to Store
I like to wrap my nut bars individually for easy grab-n-go lunch packing. Store wrapped, in the fridge, for up to 2 weeks.
For longer storage, you can also place them in the freezer! Individually wrap each bar in parchment paper and place in a plastic freezer storage bag. Tightly seal, label, date, and freeze for up to 1 month. Simply grab-n-go from the freezer to enjoy as an afternoon snack!
More Snack Bar Recipes You’ll Love:
- Cinnamon Turmeric Super Seed Energy Bars
- Peanut Butter Protein Oat Bars
- Chocolate Oat Protein Bars
- 3-Ingredient Chocolate Date Nut Bars
If you make this recipe, be sure to leave a comment and review on the blog! I love hearing from you, and it helps others learn more about the recipe too! Xx Ashley
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Blueberry Vanilla Cashew Bars {KIND® bar recipe}
5 Stars4 Stars3 Stars2 Stars1 Star
5 from 4 reviews
These Blueberry Vanilla Cashew Nut Bars are a simple, yet flavorful blend and so easy to make! Once you try your hand at this homemade KIND® bar recipe, you won’t want to go back to store-bought! Wholesome ingredients, vegan and gluten-free.
- Author: Ashley
- Prep Time: 5 mins
- Cook Time: 20 mins
- Total Time: 25 mins
- Yield: 10 bars 1x
- Category: Snacks
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
UnitsScale
- 3/4 cup roughly chopped cashews
- 3/4 cup roughly chopped almonds
- 1/2 cup dried blueberries
- 1/4 cup almond meal
- 2 tablespoons ground flaxseed (chia seeds or hemp hearts may be subbed)
- 1/8 teaspoon pink salt
- 2 vanilla beans, sliced & seeds scraped
- 1/3 cup brown rice syrup
Instructions
- Preheat oven to 300ºF and line an 8×8 pan with parchment paper hanging over edges; set aside.
- Mix ingredients in a large bowl: add chopped cashews, almonds, dried blueberries, almond meal, flaxseed, vanilla beans, and brown rice syrup. Using a large wooden spoon or rubber spatula, stir together ingredients until fully combined. Mixture will be VERY sticky and thick.
- Transfer mixture into lined pan and press into even layer, making sure to get into all four corners. I used a thick rubber spatula and the pressure of my other hand on the back of the spatula, to evenly press the mixture down into the pan. Or use a small pastry roller.
- Bake bars for 18-20 minutes, then allow bars to cool in pan at room temperature. Transfer pan to fridge for 1 hour and allow bars to set entirely. Remove bars from pan using parchment paper edges, and cut into 10 even bars.
- Wrap bars individually in parchment paper and store in container in fridge up to 2 weeks.
Notes
You may sub 2 teaspoons of vanilla extract if you don’t have vanilla beans. But the beans definitely bring out extra flavor!
Make sure nuts are chopped first, then measured.
Total time does not count time for cooling in fridge. Total time before bars are ready is about 90 minutes.
This recipe inspired by Sally’s Baking Addiction.
Nutrition
- Serving Size: 1 bar
- Calories: 167
- Sugar: 10
- Sodium: 35
- Fat: 9
- Saturated Fat: 1
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 2
- Protein: 4
- Cholesterol: 0
NOTE: This post contains Amazon affiliate links. Purchasing products listed through the links comes at no extra charge to you, but I will receive a small commission. Thank you for supporting Fit Mitten Kitchen!
About Ashley
"Ashley Walterhouse is the founder of Fit Mitten Kitchen, based in the Greater Lansing Area of Michigan, AKA “the Mitten.” Ashley grew up as a picky eater but later discovered that eating healthy was actually easy and fun. She started FMK in 2015 as a way to share her newfound love of developing healthier recipes for all to enjoy."
Reader Interactions
Rate this Recipe
Krystal says
I’m wondering are these type of bars freezeable? I’m a working Mama so I’m hoping to spend a day bulk making various bars. Just not sure if they’d hold up long term in the freezer.
Reply
Ashley says
I imagine they would be find in the freezer, but I haven’t tried that myself. I would just wrap them pretty tightly and be sure to let them thaw completely, since frozen nuts are going to be rock hard!
Reply
Margie says
It was the best granola bar recipe yet an so delicious.
Reply
Ashley says
So glad you like them! Thanks for taking the time to leave your feedback!
Reply
Kelli says
LOVE these. Make them weekly using either dried tart cherries or dried blueberries. I love them! Do you have a granola bar recipe with chocolate chips? My husband loves chocolate so would love to find something similar but a bit of chocolate.
Reply
Ashley says
THanks so much for your comment and review, Kelli! So glad you’re loving them. I will have to start on a chocolate chip version for you 😀 Are you looking for more of a nut based bar like this or granola with oats?
Reply
Adri says
How can I substitute brown rice syrup?
Reply
Ashley says
In this recipe, there isn’t a great sub. I’ve tried with honey and the bars don’t hold up the same. I think light corn syrup would be an equivalent sub but no sure you’d want to use that.
Reply
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