Honey Nut Bars (Gluten Free, Paleo)

When you combine nuts with honey and cacao you end up with a real treat. This is why I think these bars will be your favorite to go bars when you need a little snack during the day. I just need to remind you to cut them into small squares, because they taste so good and you might end up eating more than you should.

This recipe does contain dairy as I used butter in the honey mixture. If you can not tolerate dairy, you can replace the butter with coconut oil.

Paleo Honey Nut Bars

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3.7 from 3 reviews
Honey Nut Bars (Gluten, Grain, Refined Sugar Free, Paleo)
  • 1½ cups almond flour
  • 7 tablespoons coconut oil, melted
  • 1 tablespoon raw honey
  • pinch of salt
  • 1 cup raw almonds
  • ½ cup raw cashews
  • ½ cup raw macadamia nuts
  • ⅓ cup raw cacao nibs
  • 3 tablespoons raw honey
  • 3 tablespoons butter
  • 2 tablespoons coconut milk, full fat
  • 2 teaspoons vanilla extract
  • ¼ teaspoon ground cinnamon
  1. mix the ingredients for the crust and press the dough into the bottom of an 8x8-inch pan lined with parchment paper
  2. heat the honey, butter and coconut milk in a saucepan over medium heat until the butter melts, stirring frequently
  3. remove from heat and mix in the vanilla extract and ground cinnamon
  4. add the nuts and cacao nibs to the honey mixture and stir together until fully coated
  5. refrigerate mixture for 20 minutes, stirring once after 10 minutes
  6. spread the nut mixture evenly on top of the crust and bake at 350°F for 20 minutes or until nuts start to turn brown on the edges
  7. allow pan to cool on a wire rack and refrigerate until set

Store in an airtight container in the fridge.


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Posted in: bars / brownies / fudge, Desserts
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  1. Cheryl November 26, 2013 at 10:19 am Reply

    This recipe looks so awesome, except I always thought nuts are best consumed sprouted and raw. Any thoughts???

    • adriana November 26, 2013 at 10:50 am Reply

      Hi Cheryl, yes it is true. You can bake the crust only in this recipe then add the nuts on top and refrigerate. Nuts are known for their phytic acid and other antinutrients properties that can irritate the gut lining and create inflammation in some people. sprouting nuts and seeds is an easy and effective way to remove most of the phytic acid and antinutrients content, making them significantly more nutritious.

  2. ariel January 3, 2015 at 1:42 pm Reply

    they look soo yummy but i have heard that honey should not be heated as it becomes toxic. may be nice to add honey after refrigeration. but they look too good.

    • adriana January 3, 2015 at 6:29 pm Reply

      Arie, the healthful enzymes found in raw honey can withstand heat for short periods of time at temperatures around 320 degrees Fahrenheit.

  3. Annamarie January 6, 2015 at 6:35 am Reply

    Make.These.Now. These little nuggets of goodness are divine and the recipe could not be easier. I did not have macadamia nuts on hand so I subbed pecans. For someone who does not like snacks sickeningly sweet, like myself, these are perfection. The cacao nibs give a subtle hint of chocolate that is quite lovely. For variation the next time that I make these, I might try a thin layer of melted chocolate either between the crust and nuts or drizzled on top and a sprinkling of finishing salt for the ultimate salty/sweet combo. This is the first recipe that I have made from the blog and it was a total success. The rest look quite beautiful as well and I can’t wait to make the next one. Thanks!

    • adriana January 6, 2015 at 1:40 pm Reply

      Thank you so much for sharing your photo and your feedback!

  4. Linda Yarns July 27, 2015 at 7:44 am Reply

    Do you think this bar will hold together if you make just the nut mixture part without the “crust?”

    • adriana July 27, 2015 at 8:01 pm Reply

      Hi Linda, yes I think it should be fine, but I haven’t tried it before. Please let me know how it turns out if you make it.

  5. Nicole Breitung September 17, 2015 at 7:20 am Reply

    These look delicious and are the perfect on the go treat a couple of hours before the gym to get me protein! Super excited to try them out!

    • adriana September 22, 2015 at 7:06 pm Reply

      Thank you Nicole :) Please let me know how you like them when you make this recipe.

      • Tina October 11, 2015 at 10:04 pm Reply

        Am I really meant to use 7 tablespoons of mdlted coconut oil to 1 1/2 cups of almond meal? It seems far too much oil. I got a really runny paste

        • adriana October 12, 2015 at 6:49 pm Reply

          Tina, yes the amount is correct. Did you use blanched and finely ground almond flour? The almond flour from different brands sometimes vary in how oily they are and how fine they were ground. Baking with grain free ingredients are not as straight forward, and different brands of every product you use affect the texture of recipes like this. That is why I always list the ingredients I use just below every recipe on this website.

          • Tina October 12, 2015 at 7:26 pm

            I ended up having to use a about 6 cups of almond meal to get the base right however the end result is delicious. Will definitely make the bars again but using much less almonf meal

  6. jen September 28, 2015 at 5:24 am Reply

    The family really enjoyed these.

    • adriana September 29, 2015 at 8:01 am Reply

      That’s great Jen! I’m so happy everyone enjoyed these :)

  7. Carol napolitano October 1, 2015 at 7:46 am Reply

    Hi Adriana, great recipes, you do a lot of cooking using almond flour, coconut flour, do you buy them in bulk? I’m trying to find larger bags or these flours. I also know they should be kept cold or frozen, and I don’t want to mix them with my other foods, meat, etc, I know they might absorb smells fast, so I’m planning on getting a small freezer, just for these flours, My current fridge isn’t that big. Can you give me any advice on purchasing bigger bags of these flours? I’d appreciate so much. Thank You!

    • adriana October 1, 2015 at 6:59 pm Reply

      Hi Carol, the most economical way I have found to purchase these flours is through amazon. They offer free shipping on orders over $25 and also free shipping for prime members.
      Just below the recipe there’s a link to the flour I buy from amazon.
      I keep all my ingredients in airtight glass containers. I keep my almond flour at room temperature in my pantry and it lasts a really long time. The coconut flour I keep in my freezer, also in an airtight container.

  8. megan November 15, 2015 at 8:30 am Reply

    i don’t have nibs but i do have cacao powder, do you think this would work?

    • adriana November 16, 2015 at 3:28 pm Reply

      Megan, you can omit the cacao nibs in this recipe. Adding some cacao powder is not necessary but I think it would add a great chocolate flavor as well :)

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