Kind Cranberry Almond bars contain inflammatory sunflower oil and synthetic vitamins. This DIY version eliminates the seed oil by using organic coconut oil for binding, replaces processed glucose with raw honey, and uses only whole food ingredients for superior nutrition and clean energy.
Based on: Kind Cranberry Almond With Almonds
· Makes approximately 20 bars
· Serving: 1 bar (40g)
Why This Recipe is Seed Oil Free
Commercial Kind Cranberry Almond With Almonds from Kind often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Kind Cranberry Almond With Almonds may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic raw almonds
360g (about 3 cups) · Anthony's Organic Raw Almonds
Primary protein and healthy fat base, provides vitamin E and magnesium
Organic unsweetened dried cranberries
160g (about 1.25 cups) · Made In Nature Organic Dried Cranberries
Natural sweetness and antioxidants, provides tartness to balance rich nuts
Healthy binding fat that replaces inflammatory sunflower oil, solidifies bars at room temperature
Himalayan pink salt
2g (about 1/3 teaspoon) · Redmond Real Salt
Enhances flavor and provides essential trace minerals
Instructions
Step 1. Preheat your oven to 350°F (175°C). Line an 8x8 inch square baking pan with parchment paper, leaving overhang for easy removal. Lightly coat with coconut oil to prevent sticking.
Step 2. Roughly chop 240g (2 cups) of the almonds into bite-sized pieces, leaving some larger chunks for texture. Keep remaining 120g (1 cup) whole. Place all almonds on a rimmed baking sheet and toast for 8-10 minutes until fragrant and lightly golden - watch carefully as nuts can burn quickly. Let cool completely, about 15 minutes.
Step 3. If using hard coconut oil, gently melt the 20g (1.5 tablespoons) in a small saucepan over lowest heat or in microwave in 10-second intervals until just liquid. Do not overheat or it will cook the honey in the next step.
Step 4. In a large mixing bowl, combine the melted coconut oil with 80g (4 tablespoons) honey and 2g (1/3 teaspoon) salt. Whisk vigorously for 1-2 minutes until completely emulsified - this prevents the mixture from separating later. The mixture should be smooth and glossy.
Step 5. Add the cooled toasted almonds, 160g (1.25 cups) dried cranberries, and 120g (3/4 cup) macadamias to the honey mixture. Stir thoroughly with a wooden spoon until every nut and cranberry is coated. The mixture should hold together when pressed but not be wet.
Step 6. Add the 40g (1.5 cups) brown rice cereal last and fold gently to maintain crunch - overmixing will break the cereal. Press the mixture firmly and evenly into your prepared pan using the back of a measuring cup or your hands. Apply significant pressure to ensure bars hold together when cut.
Step 7. Refrigerate for at least 2 hours until completely firm. Remove using parchment overhang and place on cutting board. Using a sharp knife, cut into 20 bars (4 cuts x 5 cuts). Clean knife between cuts for neat edges. Store bars in airtight container in refrigerator for up to 10 days or freeze for up to 3 months. Serve chilled or at room temperature - they soften slightly when warm but won't fall apart.
Storage
Store in airtight container in refrigerator for up to 10 days. Can be frozen for up to 3 months. Best texture when served slightly chilled. No preservatives means shorter shelf life than commercial bars.
Cost Comparison
Cost per serving (homemade)$0.59
Cost per serving (store-bought)$1.99
Savings70%
Higher upfront ingredient cost but massive long-term savings. Organic nuts are expensive but buying in bulk dramatically reduces per-serving cost. One shopping trip covers multiple months of bars.