So Kind Bars have been getting a bad rap lately. I understand the FDA’s concerns but seriously there are 10x worst things out there. I pretty much take what the FDA says with a grain of salt. I do indulge in Kind Bars every once in a while, and my favorite is the Dark Chocolate Mocha Almond Kind Bars. I wish they didn’t contain brown rice syrup but what can you do? I will tell you. You can make your own! While I love the ease of a grab and go bar, these mocha almond kind bars are better than the original. This could possibly be because I hopped these up with plenty of espresso powder. As a coffee lover, these hit the spot! To make these mocha almond kind bars kid-friendly, I would omit the espresso powder though unless you want your kiddos bouncing off the walls.
I can barely contain my excitement about Paleo f(x). I can’t wait to be in Austin. I love the city even though I have only been there twice in my life. Austin has a hipster vibe that I love, full of food trucks, outdoor activities and general happy people. There is also a plethora of paleo or gluten-free friendly restaurants, which are hard to come by in Oklahoma. I can’t wait for a butter coffee from Picnik. I also hope to finally try 24 Diner and Lick!
What are your favorite restaurants in Austin??
- 1/4 cup honey
- 2 tbls coconut sugar
- 1 tsp vanilla extract
- 1 tsp sea salt
- 2 cups almonds, chopped
- 1/4 cup shredded coconut
- 1 cup chocolate chips
- 1 tbls instant espresso powder, finely ground
- 1 tbls coconut oil
- Heat oven to 325 degrees.
- Line 8x8 baking dish with parchment paper.
- In a small sauce pan, melt honey, coconut sugar, vanilla extract and sea salt over a low flame.
- Once combined, remove from heat and add in almonds and shredded coconut.
- Stir until all almonds are covered.
- Pour into baking dish. Use another piece of parchment paper to smooth the almonds into an even layer.
- Bake for 15 minutes. Then let cool completely before adding chocolate drizzle.
- In a double boiler, combine chocolate chips, espresso powder and coconut oil.
- Pour chocolate onto cooled almond bars then spread into an even layer. You can reserve a few tablespoons of chocolate to drizzle on top or spread it all onto the almonds.
- Place into fridge until chocolate is set.
- If you reserved some chocolate, flip the set bars to be almond side up and drizzle with chocolate than return to fridge until set.
- Once chocolate is set, cut into 10 bars.
I kept mine in the fridge than let them sit out for a couple minutes before eating!