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    Home | Recipes | All Desserts

    Honey Nut Bars (Gluten-free, Paleo)

    By Adriana Harlan | 35 Comments | Published: Jul 31, 2013 · Modified: May 2, 2020

    Recipe Reviews
    4.6 from 10 reviews

    These Honey Nut Bars are quick to make and great to take with you for a snack on the go. Full of crunchy nuts, honey flavor and a healthier nutty snack.

    two paleo honey nut bars on parchment paper with a few loose nuts around the bars

    When you combine nuts with honey and cacao you end up with a real treat. This is why I think these Honey Nut 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.

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    Honey Nut Bars

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    4.6 from 10 reviews
    Recipe by Adriana Harlan
    Servings :12
    Prep :30 minutes mins
    Cook :20 minutes mins
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    Ingredients

    Crust:

    • 1 ½ cups blanched almond flour
    • 7 tablespoons coconut oil, melted
    • 1 tablespoon raw honey, or maple syrup
    • pinch fine himalayan salt

    Topping:

    • 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, or coconut oil
    • 2 tablespoons full fat coconut milk
    • 2 teaspoons vanilla extract
    • ¼ teaspoon ground cinnamon
    To see the brands I use, click each ingredient above or visit my Amazon shop.

    Instructions
     

    • Mix the ingredients for the crust and press the dough into the bottom of an 8x8-inch pan lined with parchment paper.
    • Heat the honey, butter and coconut milk in a saucepan over medium heat until the butter melts, stirring frequently.
    • Remove from heat and mix in the vanilla extract and ground cinnamon.
    • Add the nuts and cacao nibs to the honey mixture and stir together until fully coated.
    • Refrigerate mixture for 20 minutes, stirring once after 10 minutes.
    • Spread 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.
    • Allow pan to cool on a wire rack and refrigerate until set.

    Nutrition per serving

    Calories: 292kcalProtein: 4gFat: 26gSaturated Fat: 12gSugar: 7gFiber: 2gCarbohydrates: 11gNet Carbs: 9g

    *This post may contain affiliate links and as an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy for more details.

    Made this recipe?Please leave a review and photo in the comments below.

    Store in an airtight container in the fridge.

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    About Adriana Harlan
    Hi I'm Adriana, a chocoholic who recreates classic desserts using clean, wholefood ingredients so you can indulge more healthfully. Meet Adriana →

    *Gluten-free, Paleo, Vegan dessert recipes*

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