Chocolate-coated Cheesecake Stuffed Dates

How to make it

1. In a standmixer fitted with a paddle attachment, beat cream cheese, goat cheese, and greek yogurt.

2. Add in sweetener and vanilla.

3. Beat until combined. Place in freezer for 5 minutes.

4. Open dates and ensure pits are removed.

5. Spoon ~ 1 Tbsp of filling into each date.

6. Place dates in freezer for 2-3 hours, until filling is firm and doesn’t move when touched.

7. Melt semi sweet chocolate chips in microwave safe bowl. Dunk each date in chocolate to coat. Sprinkle with flaked salt immediately.

8. Let chocolate set.

What you’ll need

1/4 Cup cream cheese, room temperature

1 Tbsp goat cheese, room temperature

1 Tbsp greek yogurt

2 Tbsps monk fruit sweetener

1/2 tsp vanilla

10-15 dates (pending size)

1/3 - 1/2 Cup semi sweet chocolate chips

flaked sea salt

Quinoa Cookies

How to make it

1. Preheat oven to 350F and line 2 cookie sheets with parchment paper or a silicone baking mat.

2. In a large bowl, or a stand mixer with a fitted paddle attachment, cream together butter, sugar, and honey for 2-3 minutes.

3. Add in eggs and vanilla. Beat until smooth.

4. In a small bowl, sift together flour, baking soda, baking powder, salt, and cinnamon (optional).

5. Add flour to butter mixture, and fold in.

6. Add in oats and quinoa, partially combined.

7. Add in mix ins of choice, and mix until approximately evenly distributed.

8. Using a cookie scoop, scoop out dough onto prepared sheet. (makes 20 large or 32 medium cookies).

9. Bake for 10 (small) to 15 minutes (large).

10. Let cool for 5 minutes, and enjoy!

11. Store in air tight container for up to 4 days (if they last that long in your house!) or freezer for up to 1 month.

What you’ll need

1/2 Cup butter, room temperature

1/2 Cup brown sugar

1/4 Cup honey

2 eggs

1 tsp vanilla extract

1 1/2 Cups flour

1/2 tsp sea salt

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp cinnamon (optional)

1 Cup oats

1 Cup cooked & cooled quinoa

Mix Ins (Pick your combo):

White chocolate chunks, dried cranberries & toasted pecans

Dark Chocolate chunks, dried cherries & toasted walnuts

Reese's Pieces Sweet & Salty Granola Bars

How to make it

1. Ensure all nuts are ROASTED! If not, line a cookie sheet with parchment paper and preheat the oven to 320F. Spread the nuts in an even layer on the sheet. Roast for 10minutes, checking frequently. Time and temperature will vary based on ovens.

2. Line an 8x8 pan with parchment paper.

3. In a large bowl, combine nuts pretzels, and sea salt.

4. In a small food processor, puree dates until they form into a ball.

5. In a medium sauce pan over medium heat, combine peanut butter, honey, vanilla, and date puree. Stir until combined and bubbles begin to form.

6. Remove from heat.

7. Pour mixture over nuts, and stir with heat resistant spatula until well coated.

8. Spread about half of the mixture into prepared pan. Sprinkle with 2 Tbsps of chocolate chips and 2 Tbsps of Reese’s Pieces.

9. Add in second half of nut mixture and spread evenly. Sprinkle with remaining chocolate chips and Reese’s Pieces, pressing in gently.

10. Allow to set and cut into 12 bars.

What you’ll need

2 Cups roasted peanuts

3/4 Cup salted pretzels, roughly broken

1 tsp sea salt

3 Tbsps peanut butter

1/3 Cup honey

1/3 Cup dates (about 4 large medjool dates)

1 tsp vanilla

3 Tbsps Reese’s Pieces

3 Tbsps chocolate chips

Best Ever Chewy Trail Mix Granola Bars

How to make it

1. Ensure all nuts are ROASTED! If not, line a cookie sheet with parchment paper and preheat the oven to 320F. Spread the nuts in an even layer on the sheet. Roast for 10-15 minutes, checking frequently. Time and temperature will vary based on ovens.

2. Line an 8x8 pan with parchment paper.

3. In a large bowl, combine nuts, raisins, and sprinkle with sea salt. Stir well.

4. In a small food processor, puree dates until they form into a ball.

5. In a medium sauce pan over medium heat, combine peanut butter, honey, vanilla, and date puree. Stir until combined and bubbles begin to form.

6. Remove from heat.

7. Pour mixture over nuts, and stir with heat resistant spatula until well coated.

8. Spread about half of the mixture into prepared pan. Sprinkle with 1 Tbsp of chocolate chips and 1 Tbsp of M&Ms.

9. Add in second half of nut mixture and spread evenly. Sprinkle with remaining chocolate chips and M&Ms, pressing in gently.

10. Allow to set and cut into 12 bars.

What You’ll Need

1 Cup roasted almonds

3/4 Cup roasted peanuts

1/2 Cup roasted cashews

1/2 Cup raisins

1 tsp sea salt

1 tsp vanilla

1/3 Cup dates (about 4 large mejool dates)

1/3 Cup honey

3 Tbsps peanut butter

2 Tbsps chocolate chips

2 Tbsps mini M&Ms

Nuts for Chocolate Grain Free Granola Bars

How to make it

1. Preheat oven to 350F and line a baking sheet with parchment paper.

2. Spread pumpkin seeds, sesame seeds, and almond slivers for 5 minutes.

3. Meanwhile, in a mini food processor, puree the dates into a dough ball / paste.

4. Line an 8X8 pan with parchment paper.

5. In a large bowl combine toasted sesame seeds, pumpkin seeds, hazelnuts, almond slivers, cocoa powder, and sea salt.

6. In a sauce pan over medium heat add hazelnut butter, vanilla, and maple syrup. Allow to bubble. Add in dates, stirring well until it becomes a homogeneous thick paste / syrup.

7. Pour over dry ingredients and mix well with a rubber spatula until evenly coated.

8. Pour mixture out into prepared pan. Press down evenly with a spatula or the back of a spoon. Press in a few more hazelnuts if desired for decoration, and let set for 10 minutes.

9. Cut into 12 bars.

10. Melt chocolate chips in microwave on high in 30 second intervals for ~1min30sec total, until just melted. Pipe or drizzle chocolate onto prepared bars. Let set for 1-2 hours (or enjoy immediately, risking getting chocolate all over your face!).

What you’ll need

1 Cup Sesame seeds

1/3 Cup Roasted blanched hazelnuts, chopped (+ a few for topping)

1 Cup Almond slices

1/3 Cup Pumpkin seeds

1 1/2Tbsps Cocoa powder

1/2 tsp sea salt

1/4 Cup Hazelnut butter

1/3 Cup dates, pureed into a paste

1/4 Cup + 2 Tbsps Maple Syrup

1 tsp vanilla

2 Tbsps chocolate chips (dairy free for vegan option)

"Nutella" Bites (VF, GF)

How to make it

1. In a food processor, add dates and hazelnuts. Pulse until roughly pureed.

2. Drizzle in hazelnut butter, cocoa powder, sea salt, and vanilla.

3. Puree until a “date dough ball” starts to form.

4. Once totally combined, roll into balls. You can leave it at this point for delicious energy balls. To bring them to ‘truffle’ status, place in freezer for ~1 hour.

5. Melt down dark chocolate, and dip balls one by one with a fork.

6. Keep in fridge for up to 4 days.

What you’ll Need

1/3 Cup dates, pitted

1/3 Cup toasted hazelnuts

1 Tbsp hazelnut butter

1 Tbsp cocoa powder

1/2 tsp vanilla

1/4 tsp sea salt

1/4 Cup dairy free chocolate chips

Chocolate Quinoa Breakfast Cookies

What You’ll Need

2 Tbsps butter

2 Tbsps natural peanut butter

3 Tbsps coconut sugar

3 Tbsps honey

1 egg

1 tsp vanilla

2 tbsps chocolate chips, melted

1/2 Cup + 2 Tbsps flour

2 Tbsps cocoa powder

1 tsp cinnamon

1/2 tsp baking soda

1/2 tsp sea salt

1/2 Cup quinoa, cooked and cooled

1/2 Cup rolled oats

1/4 Cup chocolate chips

1/4 Cup dried cherries

1/4 cup toasted pecans

Seeds The Day Granola Bars

How to make it

1. Preheat over to 350F. Spread seeds and oats on a cookie sheet and toast for 10 min.

2. Place in a bowl and mix in dry ingredients (salt, cinnamon, chia seeds, cereal, cranberries)

3. With a handheld blender or food processor, puree dates into a paste.

4. Over medium heat, combine tahini, coconut oil, and coconut nectar. Add in date puree. Heat stirring well until melted into a homogeneous mixture and small bubbles form.

5. Drizzle wet ingredients over dry, and mix with spatula.

6. Spread in an 8X8 pan lined with parchment paper (or multiple pans if you want thinner snacking bars), and press down.

7. Sprinkle with diary free chocolate chips if desired.

8. Let cool, and cut into 12 bars.

What you’ll need

1/2 Cup Sesame seeds

1/2 Cup Pumpkin seeds

3/4 Cup Gluten free oats

1 Cup Gluten free puffed rice cereal

2 Tbsps Chia Seeds

1 Tsp cinnamon

1/2 Tsp sea salt

1/3 Cup Dried cranberries

1/4 Cup Dairy free chocolate chips

2 Tbsps coconut oil

2 Tbsps Tahini

1/2 Cup Coconut Nectar

1/2 Cup Dates (pureed into a paste)

Praline Pumpkin Spiced Pepitas

How to make them

1. Preheat oven to 325F.

2. In a small bowl, coat pumpkin seeds with maple syrup. Mix in spices.

3. Spread in a single layer on a baking sheet lined with parchment paper or silicon non-stick mat.

4. Bake for 10 minutes, remove from oven and stir on sheet. Bake for an additional 10 minutes.

5. Allow to cool, and enjoy.

What you’ll need

1 Cup Raw Pepitas

1 Tbsp Maple Syrup

1/2 tsp cinnamon

1/4 tsp ginger

1/8 tsp cloves

sprinkle of sea salt

Eat More Energy Bars

“These healthy raw treats make for an up-scaled vegan friendly ‘Eat More’ Bar! ”

What you’ll need

10 Dates

1/3 Cup Almonds

1/3 Cup Pecans

2 Tbsps Mixed Nut Butter

2 Tbsps cocoa Powder

2 tsps vanilla extract

1/2 tsp sea salt

Mini Food Processor

How to make it

1. Soak dates for 30 minutes in warm water. Drain and press dry.

2. Add dates and nuts into food processor and pulse.

3. Add in nut butter, cocoa, vanilla, and sea salt. Pulse until combined into a date dough ball.

4. Spread into an 8” X 4” loaf pan lined with parchment paper using the back of a rubber spatula or metal spoon.

5. Cut into 8 bars.

6. Store in air tight container for up 3-4 days in fridge, or keep in freezer.

Pumpkin Spice Pow Energy Balls

How to make it

1. Soak dates for 1 hr or overnight. Drain, and pat dry.

2. In a food processor, combined dates, pumpkin seeds, maple syrup, coconut oil, and spices.

3. Mix in cranberries and yogurt chips (sub diary free chocolate chips, or omit for a vegan friendly option).

4. Roll into 12 balls.

5. Roll in crushed pumpkin seeds.

6. Store in fridge for 3 days or keep in freezer.

What You’ll Need

10 dates, soaked, drained

2/3 Cups raw pumpkin seeds + 3 Tbsps crushed seeds for rolling

1 Tbsp maple syrup

1 Tbsp coconut oil

1/2 tsp cinnamon

1/4 tsp ginger

1/8 tsp cloves

1/4 tsp sea salt

2-3 Tbsps yogurt chips (omit for vegan)

1/4 cup dried cranberries

Get that Cookie Dough Balls

“Whether running around or running to work to make that money - these bites are packed with natural energy but taste just like oatmeal cookie dough!”

What You’ll Need

10 dates, soaked, drained.

1/3 Cup almonds

1/3 Cup pecans

1/4 Cup oats

1 1/2 Tbsp mixed nut butter

1 Tbsp maple syrup

1 tsp vanilla

1/4 tsp cinnamon

1/4 Cup mini chocolate chips

How to make it

1. Soak dates for 1 hour or overnight. Drain and pat dry.

2. In a food processor, combined dates, nuts, oats, nut butter, maple syrup, vanilla, cinnamon.

3. Mix in chocolate chips.

4. Roll into 12 balls.

5. Store in fridge for up to 3 days, or freezer.

Macaroon Madness Energy Balls

“A bite size boost for that mid-day slump. You’re sure to go mad for the chocolate coconut goodness.”

how to make it

1. Soak pitted dates for 1 hour, or overnight. Drain and dry well.

2. Combine dates, nuts, maple syrup, coconut oil, cocoa powder, and spices in food processor.

3. Mix in coconut.

4. Roll into 12 balls, and roll in remaining coconut.

5. Store in fridge for up to 4 days, or in freezer.

Note: If you do not have a food processor, you can make using an immersion blender. Try pre-grinding the nuts in a small blender (ie magic bullet) before mixing in.

What you’ll need

10 dates, soaked, drained

1/3 Cup almonds

1/3 Cup pecans

1/3 cup shredded unsweetened coconut +3 Tbsps for rolling

1 Tbsp maple syrup

1 Tbsp coconut oil

2 Tbsps cocoa powder

1/2 tsp cinnamon

1/4 tsp sea salt

Pistachi-Go Energy Balls

“A fuel good favourite made with just a few simple ingredients; these balls are the perfect way to put a bounce in your step!”

How to make it

1. Soak dates in warm water for 1 hr, or overnight. Drain and pat dry.

2. Using a food processor, combined dates, pistachios, oats, coconut oil, and spices.

3. Mix in cranberries and yogurt chips (omit for vegan option).

4. Roll into 12 balls.

5. If desired, roll in crushed pistachios.

6. Store in fridge for up to 4 days, or freeze.

NOTE: If you do not have a food processor, you can use an immersion blender.

What you’ll need

10 dates, pitted, soaked, and drained

1/3 Cup shelled pistachios + 3 Tbsps crushed pistachios separated

1/4 Cup oats

1 Tbsp coconut oil

1/2 tsp cinnamon

1/2 tsp sea salt

1/3 Cup dried cranberries

3 Tbsps yogurt chips

Naw-cho Cheesy Kale Chips

“0 cheese, 100% nacho flavour. These crispy, cheesy, dairy free kale chips are the perfect munchie for your next Netflix binge session, or a savoury mid-afternoon snack to pack for work!”

How to make it

1. Preheat oven to 300F.

2. In a small blender (I use a magic bullet) or food processor, combined the cashews, nutritional yeast, and spices.

3. Tear apart cleaned and dried kale in small chip sized chunks.

4. In a large bowl combined olive oil and lemon juice with spice blend.

5. Mix in the kale and massage well.

6. Bake on two cookie sheets lined with parchment paper for 18-25 min, until crispy, swapping racks half way through. Be sure to spread the kale into 1 thin layer (do not over crowd the cookie sheet) so it can crisp up.

7. Sprinkle with extra nutritional yeast, and enjoy!

What you’ll need

1 bunch dinosaur kale, washed and de-stemmed
1/2 Tbsp olive oil
1/2 Tbsp lemon juice

1 Tbsp cashews
2 Tbsps nutritional yeast (+1/2 tbsp for sprinkling at the end).
1/4 tsp sea salt
1/4 tsp garlic powder
1/8 tsp onion powder
1/8 tsp cayenne pepper (optional for an extra kick)
Freshly cracked pepper

Oh Hungry Bars

“Like an O’Henry ... except instead of crashing, you’ll be crushing your day with sustained energy!”

what you’ll need

10 pitted dates

5 Tbsps natural peanut butter

1 dark (70%+ cocoa) chocolate bar

Flaked Sea Salt

How to make it

1. Gently open each date.

2. With a spoon, place ~1/2tbsp of peanut butter in each date., and pinch shut.

3. Place in freezer for ~45min (or overnight) until solid.

4. Melt chocolate over double broiler or in microwave.

5. Dunk each stuffed date into chocolate, place on parchment paper and sprinkle with flaked sea salt.

6. Let stand until chocolate sets.

7. Enjoy!

Trail Blazer Bars

“These chewy, hearty granola bars are all you need to pack for the ride!”

how to make it

1. Preheat over to 350F. Spread nuts, seeds, and oats on a cookie sheet and toast for 10 min.

2. Place in a bowl and mix in dry ingredients (salt, cinnamon, cranberries, chocolate chips)

3. With a handheld blender or food processor, puree dates into a paste.

4. Over medium heat, combine peanut butter, coconut oil, and coconut nectar. Heat until melted into a homogeneous mixture and small bubbles form.

5. Once combined, add in date puree.

6. Drizzle wet ingredients over dry, and mix with spatula.

7. Spread in an 8X8 pan lined with parchment paper (or multiple pans if you want thinner snacking bars), and press down.

8. Sprinkle with more chocolate chips if desired.

9. Let cool, and cut into 12 bars.

what you’ll need

1 ¾ Cups oats

1/3 Cup pumpkin seeds

1/3 Cup sunflower seeds

1/3 Cup almonds

1/3 Cup cashews

1/3 Cup cranberries 

½ tsp salt

½ tsp cinnamon

½ Cup dates

¼ Cup peanut butter

½ Cup maple syrup

½ Tbsp coconut oil

¼ Cup chocolate chips

Mint Madness Granola Bars

“Refresh & re-energize with these decadent bars.”

how to make

1. Preheat over to 350F. Spread nuts, seeds, and oats on a cookie sheet and toast for 10 min.

2. Place in a bowl and mix in dry ingredients (salt, cocoa)

3. With a handheld blender or food processor, puree dates into a paste.

4. Over medium heat, combine peanut butter, coconut oil, and coconut nectar. Heat until melted into a homogeneous mixture and small bubbles form.

5. Once combined, add in date puree.

6. Drizzle wet ingredients over dry, and mix with spatula.

7. Spread in an 8X8 pan lined with parchment paper (or multiple pans if you want thinner snacking bars), and press down.

8. Melt down chocolate chips, and stir in mint extract. Drizzle over the bars (or transfer into a bag and pipe on neatly).

9. Let cool, and cut into 12 bars.

What you’ll need

2 Cups oats

1/2 Cup pumpkin seeds

1/2 Cup pecans

1/2 Tbsp ground flax seeds

1/2 tsp sea salt

1 Tbsp cocoa powder

½ Cup dates

¼ Cup peanut butter

½ Cup honey

½ Tbsp coconut oil

3 Tbsp chocolate chips

1/4 tsp mint extract

Morning Mocha Bars

“Rise and shine with an extra boost of mocha on the move! ”

How to make

1. Preheat over to 350F. Spread nuts, seeds, and oats on a cookie sheet and toast for 10 min.

2. Place in a bowl and mix in dry ingredients (salt, cinnamon, cocoa, coffee, cranberries, chocolate chips)

3. With a handheld blender or food processor, puree dates into a paste.

4. Over medium heat, combine peanut butter, coconut oil, and coconut nectar. Heat until melted into a homogeneous mixture and small bubbles form.

5. Once combined, add in date puree.

6. Drizzle wet ingredients over dry, and mix with spatula.

7. Spread in an 8X8 pan lined with parchment paper (or multiple pans if you want thinner snacking bars), and press down.

8. Sprinkle with more chocolate chips if desired.

9. Let cool, and cut into 12 bars.

What you’ll need

1 ¾ Cups oats

½ Cup pumpkin seeds

1/3 Cup sunflower seeds

¼ Cup pecans

3 Tbsp chocolate chips (Made Good or Enjoy Life are vegan friendly options)

1/3 Cup dried cranberries

½ tsp sea salt

½ tsp cinnamon

1 Tbsp cocoa powder

1-2 tsp ground coffee (to taste)

½ Tbsp coconut oil

¼ Cup peanut butter

½ Cup coconut nectar

½ Cup dates (pureed into a paste)