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)

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