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

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

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)