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)

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)

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.

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)