This KIND bar contains palm kernel oil and highly processed soy ingredients (protein isolate, lecithin) along with glucose syrup and artificial processing. Our DIY version eliminates all processed oils and soy, using coconut oil instead of palm kernel oil, sunflower lecithin instead of soy lecithin, and collagen protein instead of soy protein isolate for a cleaner, more nutritious bar.
Based on: Peanut Butter Dark Chocolate
· Makes approximately 20 bars
· Serving: 1 bar (40g)
Why This Recipe is Seed Oil Free
Commercial Peanut Butter Dark Chocolate 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 Peanut Butter Dark Chocolate may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Step 1. Prepare your workspace by lining an 8x8 inch pan with parchment paper. Roughly chop 200g (1.3 cups) of the peanuts and all 150g almonds into bite-sized pieces — you want some chunks for texture, not powder. Leave the remaining 100g peanuts whole. In a small bowl, melt the coconut oil (30g) and cocoa butter (20g) together using gentle heat or a double boiler until just liquid, about 2-3 minutes. Set aside to cool slightly but remain liquid.
Step 2. Create the chocolate mixture by whisking together the melted coconut oil/cocoa butter blend with raw cacao powder (25g), vanilla extract (2ml), and half the sea salt (1g). Whisk vigorously for 2-3 minutes until completely smooth and glossy — any lumps will create grainy bars. The mixture should be thick but pourable. If it's too thick, warm slightly; if too thin, add another teaspoon of cacao powder.
Step 3. Make the binding paste by combining peanut butter (120g), honey (90g), collagen powder (15g), tapioca starch (10g), sunflower lecithin (3g), and remaining salt (1g) in a large mixing bowl. Use a wooden spoon to mix thoroughly for 3-4 minutes until completely uniform — the collagen and lecithin powders tend to clump, so mix well. The consistency should be thick and sticky like cookie dough.
Step 4. Combine all components by first adding all the chopped and whole nuts to the peanut butter mixture. Mix with clean hands or a sturdy wooden spoon until every nut piece is coated, about 2 minutes. Then pour the chocolate mixture over everything and fold gently but thoroughly until evenly distributed — you want marbled chocolate throughout, not streaks.
Step 5. Press the mixture firmly into your prepared pan using clean hands or the back of a measuring cup. Apply significant pressure to ensure the bars will hold together — spend 2-3 minutes really compacting the mixture. The surface should be relatively smooth and even. Cover tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until completely firm.
Step 6. Cut into 20 bars using a sharp knife, wiping the blade clean between cuts for neat edges. Each bar should be approximately 40g. Store in an airtight container in the refrigerator for up to 2 weeks, or wrap individually and freeze for up to 3 months. Let frozen bars thaw for 5-10 minutes before eating for best texture.
Storage
Store in refrigerator for up to 2 weeks in airtight container, or freeze individually wrapped for up to 3 months. Bars can be eaten straight from the fridge or left at room temperature for 15 minutes to soften slightly.
Cost Comparison
Cost per serving (homemade)$0.44
Cost per serving (store-bought)$1.25
Savings65%
Higher upfront investment for premium organic ingredients, but massive long-term savings. Most ingredients like collagen and lecithin will last for months of bar-making, dramatically reducing per-batch costs over time.