KIND bars contain soy protein isolate and soy lecithin which are highly processed ingredients from GMO soybeans. This DIY version uses clean protein powder, sunflower lecithin, and coconut oil instead of palm kernel oil for better ingredient quality and zero seed oils.
Based on: Dark Chocolate Nuts & Sea Salt
· Makes approximately 30 bars (50g each)
· Serving: 1 bar (50g) - matching KIND serving size
Why This Recipe is Seed Oil Free
Commercial Dark Chocolate Nuts & Sea Salt 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 Dark Chocolate Nuts & Sea Salt may also contain artificial dyes. Check it on DyeFreeCheck to find out.
5ml (1 teaspoon) · Simply Organic Pure Vanilla Extract
Replaces 'natural flavor' with real vanilla
Instructions
Step 1. Prepare your workspace by lining a 9x13 inch pan with parchment paper. Roughly chop 200g of the peanuts and 150g of the almonds into chunky pieces (about 0.5 inch), leaving the remaining nuts whole for varied texture. This creates the signature KIND bar bite with both whole nuts and pieces.
Step 2. Melt the coconut oil and cocoa butter together in a double boiler over low heat, stirring frequently until completely smooth (about 5-7 minutes). Remove from heat. Separately, chop the unsweetened chocolate finely and melt it using the same double boiler method until silky. The gentle heat prevents the chocolate from seizing or burning.
Step 3. In a large mixing bowl, combine the melted coconut oil mixture, melted chocolate, honey, and vanilla extract. Whisk vigorously for 2-3 minutes until fully emulsified - this step is crucial for preventing separation. The mixture should be glossy and uniform.
Step 4. In a separate bowl, thoroughly mix the protein powder, cocoa powder, chicory root fiber, sunflower lecithin, coconut sugar, and sea salt. Whisk dry ingredients for 1-2 minutes to break up any clumps - protein powder especially tends to clump. Gradually fold the dry mixture into the chocolate mixture, stirring until no dry pockets remain.
Step 5. Add all the nuts (whole and chopped) to the mixture and fold gently but thoroughly with a large spoon or rubber spatula. Every nut should be coated with the chocolate mixture. The consistency should hold together when pressed but not be overly wet.
Step 6. Transfer the mixture to your prepared pan and press firmly with clean hands or a flat-bottomed measuring cup to create an even layer about 1 inch thick. Press hard enough that the mixture compacts and holds together - this prevents crumbly bars. Cover with plastic wrap and refrigerate for at least 4 hours or overnight until completely firm.
Step 7. Remove from refrigerator and let sit at room temperature for 10 minutes before cutting. Use a sharp knife to cut into 30 equal bars (6 rows x 5 columns). Clean the knife between cuts for neat edges. Wrap each bar individually in parchment paper for storage.
Step 8. Store wrapped bars in an airtight container in the refrigerator for up to 3 weeks or freeze for up to 3 months. For best texture, remove from refrigerator 10-15 minutes before eating to allow slight softening. Each bar contains approximately 240 calories and provides 12g protein, matching the original KIND bar nutritional profile.
Storage
Store in refrigerator wrapped individually in parchment paper. Bars keep for 3 weeks refrigerated or 3 months frozen. Allow to soften 10-15 minutes at room temperature before eating for optimal texture.
Cost Comparison
Cost per serving (homemade)$0.46
Cost per serving (store-bought)$1.25
Savings63%
Higher upfront ingredient cost pays off through bulk purchasing. Organic quality and zero processed additives justify premium over conventional KIND bars.