My favorite homemade snack bars. Grain free, no refined sugars & vegan – these Cranberry Almond Bars are super chewy & completely addictive.
I have an obsession with snack bars—granola bars, energy bars, breakfast bars—the grab-and-go kind loaded with nuts that can cost $3 each. The sweet-salty convenience is irresistible if you love snacking as much as I do.
To cut costs I tried buying bars in bulk, but that only doubled my consumption. Buying a 24-pack saved money per bar, but not when I ate twice as many. That’s why I started making my own. These homemade bars are just as tasty, protein-packed, and more economical. You control the ingredients, there’s no refined sugar, and they’re simple to prepare.
They work well for anyone avoiding gluten and grains or following a vegan diet (use brown rice syrup instead of honey). The texture is chewy, not overly sticky, and they’re portable for lunches, hikes, or an afternoon pick-me-up.
These bars combine whole almonds, almond meal, flaked coconut, and dried cranberries. The almonds provide bulk and flavor while almond meal keeps the bars chewy. Coconut and cranberries add sweetness, color, and texture. For binding, a warm mixture of honey or brown rice syrup, almond butter, and a touch of coconut oil holds everything together. Bake them briefly and be sure to let them cool completely before slicing to avoid sticky hands.
As much as I love chocolate and frosting, these Cranberry Almond Snack Bars are my go-to snack. If you’re aiming to snack healthier or just want an addictive homemade treat, give these a try.
Cranberry Almond Snack Bars
Ingredients
- 1/3 cup honey or brown rice syrup
- 1 tablespoon almond butter
- 2 teaspoons coconut oil
- 1/4 teaspoon vanilla
- 1 1/2 cups raw almonds (if unsalted, add 1/4 tsp salt)
- 1/2 cup almond meal*
- 1/2 cup flaked coconut**
- 2/3 cup dried cranberries
Instructions
- Preheat the oven to 300°F (150°C). Line an 8×8 inch square baking pan with parchment paper and set it aside.
- In a small saucepan over low heat or in a microwave-safe bowl, gently melt the honey or brown rice syrup, almond butter, and coconut oil. Stir in the vanilla once combined.
- In a large bowl, combine the almonds, almond meal, flaked coconut, and dried cranberries. Pour the melted mixture over the dry ingredients and stir until evenly coated.
- Press the mixture firmly and evenly into the prepared pan, packing it down tightly. Bake for about 20 minutes. Remove from the oven and allow the slab to cool completely before cutting into 8–10 bars.
Notes
*If you don’t have almond meal, pulse almonds in a food processor in short bursts to make ground almonds—be careful not to over-process or you’ll end up with almond butter.
**Use sweetened or unsweetened flaked coconut based on preference.
Nutrition
Calories: 402 kcal (per bar, approximate)
Adapted from Sally’s Baking Addiction.