CHOCOLATE TRAIL MIXBARS

SERVES 8 BARS

3⁄4 cup old-fashioned oats

1⁄2 cup bran flakes cereal

1⁄2 cup mixed nuts, chopped

1⁄4 cup dried cherries

1⁄4 cup dried cranberries

1⁄4 cup raw shelled hempseed

3 tbsp peanut butter

1⁄4 cup maple syrup

1⁄2 cup dairy-free chocolate chips, melted

NUTRITIONAL VALUES

Calories: 193kcal
Fat: 11.2g (2.1g S.Fat)
Carbs: 19g
Protein: 5.7g
Sugar: 8g
Sodium: 69mg

METHOD

Line an 8-inch square baking dish with parchment paper, extending 3 inches on opposite sides. This will serve as a handle to lift the bars out of the dish. In a large mixing bowl, combine the oats, cereal, nuts, cherries, cranberries, and hempseed.

Pour the peanut butter and syrup into a large mixing bowl. Combine thoroughly. Mix in the melted chocolate once more.

Firmly press into the prepared dish, making sure to get into all the corners. Set aside for 30 minutes in the refrigerator.

Grab the parchment paper "handles" and lift out of the dish. Slice down the center on a cutting board. Turn and make three even cuts, yielding eight long bars.

OVER-THE-TOP BARS TO GO

SERVES 16 SQUARES

1 1⁄2 cups old-fashioned oats

1⁄2 cup pecans

1⁄2 cup pistachios

1⁄2 cup cashews

1⁄2 cup dried cranberries

1⁄4 cup dates, pitted and chopped

1⁄4 cup sunflower seed kernels

1⁄4 cup pepitas

2 tbsp raw shelled hempseed

1⁄2 cup peanut butter

1⁄2 cup brown rice syrup

3 tbsp maple syrup

NUTRITIONAL VALUES

Calories: 256kcal
Fat: 11g (1.9g S.Fat)
Carbs: 35.5g
Protein: 7.7g
Sugar: 12.2g
Sodium: 64mg

METHOD

Line an 8-inch square baking dish with parchment paper, extending 3 inches on opposite sides. This will serve as a handle to lift the bars out of the dish.

In a large mixing bowl, combine all of the ingredients except the peanut butter and syrups. Start mixing in the peanut butter with a wooden spoon, then use your hands to mix and pinch until the peanut butter is well incorporated into the dry ingredients.

In a small saucepan, combine the brown rice syrup and maple syrup. Bring to a boil and cook until a candy thermometer reads 260°F (127°C) for hard ball stage. Pour the syrups over the oat mixture and thoroughly mix. The mixture should then be quickly spread into the prepared dish. It will cool quickly, allowing you to press down into the dish as evenly as possible with your fingertips. You can also press down firmly with the bottom of a measuring cup. Refrigerate for at least 30 minutes before serving.

Grab the parchment paper "handles" and lift out of the dish. Slice into sixteen squares on a cutting board.

NO-BAKE CEREAL DATE BARS

SERVES 16 BARS

2 cups granola cereal

2 tbsp flaxseed meal

2 tbsp protein powder

1⁄2 cup peanuts, chopped

1⁄2 cup dates, chopped small

1⁄2 cup almond butter

1⁄2 cup brown rice syrup

1⁄4 cup maple syrup

NUTRITIONAL VALUES

Calories: 140kcal
Fat: 10.4g (1.7g S.Fat)
Carbs: 33g
Protein: 9.1g
Sugar: 19.1g
Sodium: 24mg

METHOD

Line an 8-inch square baking dish with parchment paper, extending 3 inches on opposite sides. This will serve as a handle to help you remove the bars from the pan.

In a large mixing bowl, combine the cereal, flaxseed meal, protein powder, peanuts, and dates.

Combine the almond butter and both syrups in a small saucepan. Bring to a boil and continue to cook until the hard ball stage, 260°F (127°C) on a candy thermometer, is reached. Stir into the cereal mixture quickly, then spread into the prepared dish. It will cool quickly, allowing you to press down into the dish as evenly as possible with your fingertips. Refrigerate for at least 30 minutes before serving.

Grab the parchment paper "handles" and lift out of the dish. Slice into sixteen squares on a cutting board.

MIXED BAG CHOCOLATE WALNUT PROTEIN BARS

SERVES 8 BARS

3 tbsp peanut butter

3 tbsp maple syrup

1 1⁄2 tbsp coconut oil

1 tbsp ground chia seeds

1 1⁄4 cups quick-cooking oats

1⁄2 cup walnuts

1⁄2 cup dairy-free chocolate chips

1⁄3 cup coconut sugar

1⁄4 cup raw shelled hempseed

3 tbsp protein powder

1⁄2 tsp ground cinnamon

1⁄4 tsp salt

NUTRITIONAL VALUES

Calories: 379kcal
Fat: 22.2g (10.2g S.Fat)
Carbs: 30.3g
Protein: 17.1g
Sugar: 6.4g
Sodium: 133mg

METHOD

Preheat the oven to 350°F (180°C, or gas mark 4).

Prepare an 8-inch square baking dish by lining the sides on two opposite ends with parchment paper. Just the sides, not the top. This facilitates removal.

In a small saucepan, combine the peanut butter, maple syrup, and coconut oil. Melt the peanut butter in a saucepan over low heat, stirring constantly. Remove from heat and set aside to cool for a few minutes.

Set aside the ground chia seeds and 3 tbsp water in a small bowl.

In a large mixing bowl, combine the oats, walnuts, chocolate chips, sugar, hempseed, protein powder, cinnamon, and salt. Combine thoroughly. Mix the chia and peanut butter mixtures into the dry ingredients until well combined.

Pour the mixture into the prepared dish and press it down with your fingers to firm it up and press it into all corners.

30–35 minutes in the oven Don't overbake the bars because they will harden as they cool.

Allow to cool on a wire rack. Grab the extra parchment paper on the opposite ends of the dish and lift to remove. Place on a cutting board and slice into 2 inch wide bars, then in half at 4 inches long.