Cinnamon Raisin Walnut-Pecan Nut Bars, gluten free & peanut free

Cinnamon Raisin Bars


It’s not easy to find convenience foods when you are working as hard as you can to be healthy! We bought Be Kind bars for a while, but when it came time to give up peanuts (per our naturopath’s suggestion), we could only find one or two and I thought… let’s just make our own. We started with Nourishing Home Blog’s Cherry-Chocolate Chip recipe, changing it slightly to add 1/2 teaspoon of vanilla extract and substituting Lily’s sugar-free chocolate chips. They were amazing! here is a picture of some we made with drizzled 85% chocolate on top (mixed with a little coconut oil) below. The Cinnamon Raisin nut bars are above. I was out of pecans, so I made them with a mixture of nuts to replace the pecans (brazil, macadamia, almond).


Chocolate Cherry Bars


Unlike Be Kind brand bars, you won’t find glucose syrup, soy, weird fiber or protein additions to lower carb content, rice flour or rice syrup. If you want the entire bar organic, or all the nuts soaked and sprouted, go for it. All these ingredients are real food.

Here is our cinnamon raisin version. These keep well in the fridge and travel ok in cold months or with a cold pack in a lunchbox. In warmer weather, they will break apart if kept out of fridge.


Cinnamon Raisin Walnut-Pecan Nut Bars, gluten free & peanut free

Prep Time: 30 minutes

Cook Time: 20 minutes

Yield: 8 bars

Cinnamon Raisin Walnut-Pecan Nut Bars, gluten free & peanut free


  • 1 Tablespoon almond butter, all natural or homemade
  • 2 Tablespoons coconut flour
  • 1/3 cup pure honey
  • 1/2 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1/4 teaspoon sea salt
  • 1 and 1/3 cup nuts, coarsely chopped: I like to use 1 cup walnuts and 1/3 cup pecans, soaked and toasted
  • 1 cup finely shredded coconut flakes (unsweetened)
  • 1/4 cup mini chocolate chips - I use Lily's unsweetened
  • 1/4 cup dried organic raisins or 1/2 cup and leave out chocolate chips


  1. Preheat oven to 300 F. Using an 8x8 or 8x6 baking dish, trim parchment paper to fit inside fully, but also hang over two opposite sides. I like to use a glass pyrex dish so I can cover it and use same dish for keeping bars cold and fresh after baking.
  2. In a large bowl, mix honey, coconut flour, almond butter, vanilla, cinnamon, and salt. Stir until well combined. Add the coarsely chopped nuts and raisins to the mixture. Add chocolate chops and mix well. Then add coconut flakes last.
  3. Add mixture to parchment paper lined dish. Press down into dish, using the parchment paper flaps, as tightly as you can to make sure it is tightly pressed into dish. Peel back the parchment flaps and let them stay, as it makes it easier for cutting later.
  4. Bake for 20 minutes or until browned on top. Allow to completely cool until bottom of dish is cool to touch.
  5. Refrigerate for at least an hour. Once cold, remove from refrigerator. Pick up the parchment paper flaps to move the square of bars to a cutting board and cut into bars. Since I use pyrex dishes, I just stack one or two bars on top, fold in the parchment and cover with plastic lid, as these should be kept in refrigerator. I also re-use the parchment paper when I make the next batch.
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