Chocolate Cherry Cashew Granola Bars (aka Homemade KIND Bars)


Whenever we are at a natural food show, Tony always gravitates toward the KIND Bar booth. His diet is a little more restricted than mine, and those nutty noshes offer him the perfect fuel for long days on our feet. But really, aren’t they just trail mix “glued” together with honey or agave? I think it’s about time to make some homemade Kind Bars, don’t you?

Surprisingly, many varieties of Kind Bars contain dairy, including their ever-so-appealing Dark Chocolate Cherry Cashew bar. To remedy that issue, these homemade Kind Bars are an even better tasting replica, packed with antioxidant-rich tart cherries, dairy-free chocolate chunks, and protein-rich nuts and seeds!

Dark Chocolate Cherry Cashew Granola Bars (aka Homemade Kind Bars!) - But these are naturally dairy-free, gluten-free and vegan, too!This recipe was shared with us by Choose Cherries ~ the Cherry Marketing Institute.

Special Diet Notes: Chocolate Cherry Cashew Homemade Kind Bars

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, soy-free, vegan / plant-based, and vegetarian. Just use caution in the chocolate and cereal that you choose, to keep these homemade Kind bars safe for you. For the full “chocolate chunk” effect, I recommend using Enjoy Life Chocolate Chunks.

For nut-free homemade Kind bars, you can substitute the almonds and cashews with your favorite seedy blend, more rice cereal, and/or some oats. Swap the almond butter for sunflower seed butter.

5.0 from 2 reviews
Chocolate Cherry Cashew Homemade Kind Bars
Prep time
Cook time
Total time
These perfectly sweet and wholesome bars are like Kind Bars, but fresher!
Recipe type: Snack
Cuisine: American
Serves: 10 bars
  1. Preheat your oven to 325°F. Line an 8x8-inch baking pan with parchment paper.
  2. In a large bowl, stir together the nuts, cherries, cereal, seeds, chocolate, and flaxseeds.
  3. In a small bowl, whisk together the syrup, almond butter and salt until combined and gently fold into the dry mixture until completely incorporated.
  4. Transfer the mixture to your prepared baking dish, and use another sheet of parchment paper to evenly press it into the pan..
  5. Bake for 15 minutes. Allow the bars to cool completely in the pan on wire rack. Place in fridge or freezer for faster cooling.
  6. Pull up the sides of the parchment paper to remove the bars and turn upside down onto a cutting board. Peel off the parchment paper, and using serrated knife, slice into 10 even bars.
  7. Wrap each bar individually with plastic wrap and store in an airtight container on the counter up to 5 days or in the fridge up to 2 weeks.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


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  3. This is my second time making these bars and they have turned out perfect both times! My husband loves them and they are so easy to grab and take to work. Thank you for this recipe, as someone else mentioned, they are on the Christmas baking giveaway list!

  4. Nancy Cameron on

    This are the BEST BARS I have ever made. They look and taste fantastic! I did put mine in a loaf pan instead of the cake pan and then I put the parchment paper on top of the bar and pressed down all over the top with a bottom of a glass to help make them firmer.

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  7. I have made these bars three times now. They are GREAT! I will be adding them to the Christmas goodie bags I make as gifts. ?

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  9. I canceled my trip to L.A., and while I am relieved about it, I will MISS the Expo and seeing everyone! and the food. I will miss the food. 🙂

    these are beautiful! I love the combination, cashews are my favorite.

    • These bars tasted great, but they fell apart on me. I used agave and kept the cashews and almonds whole, since they looked like they were whole on the picture. Is agave a poor substitute for brown rice syrup?

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