Cherry Berry Chocolate Drizzle Bar

We love Kind Bars at the grocery store but don’t love the ingredients list. So we made out own and this Cherry Berry Chocolate Drizzle Bar is a pretty spot on dupe of the ones you know and love. All of the clean and simple ingredients you love without all the crap you don’t! Make a big batch and store up for the week ahead so you always have a snack ready to grab n go.

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Cherry Berry Chocolate Drizzle Bar

Total Time2 hours hrs

Course: Snack

Cuisine: American

Servings: 24

Ingredients

• 5 cup Nuts (almond and cashews)
• 1/2 cup Brown rice syrup
• 1/4 cup  Butter (melted, can sub coconut oil for DF option)
• 1 cup Almond flour
• 1 tsp Salt
• 2 tsp Vanilla extract
• 4 oz Dried cherries
• 4 oz Dried blueberries
• 1 cup Chocolate chips (melted)

Instructions

• Line a 9x13 inch baking pan with parchment paper
• In a food processor, add 5 cup Nuts ( I used cashews and almonds) and pulse until lightly chopped
• Once nuts are roughly chopped, add to a large bowl
• Then add 1/2 cup Brown rice syrup, 1 cup Almond flour, 1 tsp Salt, 1/4 cup  Butter (melted), 2 tsp Vanilla extract, 4 oz Dried cherries, and 4 oz Dried blueberries.
• Mix well until ingredients are incorporated
• Dump mixture into lined 9x13 in pan, press out until flat and mixture is tightly packed together
• Place in the fridge for an hour or two or even overnight
• Once mixture is hardened, melt 1 cup Chocolate chips chips by microwaving for 1 minute, mix, then 30 second intervals until smooth
• Drizzle chocolate over bars using a fork, refrigerate again for 10 minutes to let chocolate harden
• Remove bars from the pan, slice into 24 bars, it helps to heat the knife with hot water
• Store in a ziploc bag or other airtight container in the fridge for up to 2 weeks.

Notes

Freeze

• you can freeze extras if 24 is too much for your family. They will last in the freezer for up to 2 months. When you want to use them, pop in the fridge overnight to thaw.