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
“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!”
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
Soak dates for 1 hour or overnight. Drain and pat dry.
In a food processor, combined dates, nuts, oats, nut butter, maple syrup, vanilla, cinnamon.
Mix in chocolate chips.
Roll into 12 balls.
Store in fridge for up to 3 days, or freezer.
“A bite size boost for that mid-day slump. You’re sure to go mad for the chocolate coconut goodness.”
Soak pitted dates for 1 hour, or overnight. Drain and dry well.
Combine dates, nuts, maple syrup, coconut oil, cocoa powder, and spices in food processor.
Mix in coconut.
Roll into 12 balls, and roll in remaining coconut.
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.
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
“Like an O’Henry ... except instead of crashing, you’ll be crushing your day with sustained energy!”
10 pitted dates
5 Tbsps natural peanut butter
1 dark (70%+ cocoa) chocolate bar
Flaked Sea Salt
Gently open each date.
With a spoon, place ~1/2tbsp of peanut butter in each date., and pinch shut.
Place in freezer for ~45min (or overnight) until solid.
Melt chocolate over double broiler or in microwave.
Dunk each stuffed date into chocolate, place on parchment paper and sprinkle with flaked sea salt.
Let stand until chocolate sets.
Enjoy!
“Refresh & re-energize with these decadent bars.”
Preheat over to 350F. Spread nuts, seeds, and oats on a cookie sheet and toast for 10 min.
Place in a bowl and mix in dry ingredients (salt, cocoa)
With a handheld blender or food processor, puree dates into a paste.
Over medium heat, combine peanut butter, coconut oil, and coconut nectar. Heat until melted into a homogeneous mixture and small bubbles form.
Once combined, add in date puree.
Drizzle wet ingredients over dry, and mix with spatula.
Spread in an 8X8 pan lined with parchment paper (or multiple pans if you want thinner snacking bars), and press down.
Melt down chocolate chips, and stir in mint extract. Drizzle over the bars (or transfer into a bag and pipe on neatly).
Let cool, and cut into 12 bars.
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
“Rise and shine with an extra boost of mocha on the move! ”
Preheat over to 350F. Spread nuts, seeds, and oats on a cookie sheet and toast for 10 min.
Place in a bowl and mix in dry ingredients (salt, cinnamon, cocoa, coffee, cranberries, chocolate chips)
With a handheld blender or food processor, puree dates into a paste.
Over medium heat, combine peanut butter, coconut oil, and coconut nectar. Heat until melted into a homogeneous mixture and small bubbles form.
Once combined, add in date puree.
Drizzle wet ingredients over dry, and mix with spatula.
Spread in an 8X8 pan lined with parchment paper (or multiple pans if you want thinner snacking bars), and press down.
Sprinkle with more chocolate chips if desired.
Let cool, and cut into 12 bars.
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)
