Yesterday I saw that I had a Kind bar lying around. After a quick taste test, I realized that they were really good and yet simple in their ingredients.
However, their version of this chocolate and sea salt bar contains honey, which is not vegan per say. I quickly remembered that my friend La Végé d’à Côté had given me coconut syrup saying that it was even better than rice syrup for making bars. Apparently, rice syrup contains heavy metals that are not good for you, but coconut syrup does not. Huh, here you go!
So, I went on an adventure and tried to recreate this wonderfully flavorful bar.
Here is what you need:
- 1 cup almonds
- 1/2 cup walnuts
- 1/2 cup roasted peanuts
- 1/2 cup hazelnuts
- 1/2 cup coconut syrup
- 1/2 cup dark chocolate chips
- 1/2 cup roasted amaranth seeds (this adds a really nice corn like flavour)
- a few pinches of sea salt
Here is what you do:
- In a double-boiler or in the microwave, melt the chocolate and set aside.
- In a sauce pan, roast the peanuts if you buy them raw and the amaranth seeds (some of these will pop just like pop-corn!) on medium heat for a few minutes. You know they are ready when they start to brown.
- In a large bowl, mix the nuts, amaranth and coconut syrup until everything is well coated.
- On a cookie tray lined with parchment paper, pour the melted chocolate and spread until you have an even layer.
- On top of the chocolate, spread the nuts and sprinkle with some sea salt (I used Himalayan actually).
- Put in the fridge over night before cutting in small bites.
The result is a chewy, crunchy, sweet and savory bar. The only thing I have to say about it is that it is a little bit sticky, but overall I think it gives justice to the Kind bar.
Let me know if you try this out and also tell me what’s your favourite “granola” bar recipe.