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.

CRUNCHY NUTS AND SEEDS PROTEIN BARS

SERVES 16 BARS

2 cups chickpea flour

1 cup plus

2 tbsp almond flour

2 tbsp flaxseed meal

1 cup dairy-free milk

1 cup cashew butter

1⁄2 cup maple syrup

1⁄2 cup slivered almonds

1⁄2 cup dried cranberries

1⁄4 cup sunflower seed kernels

1⁄2 cup dairy-free chocolate chips, melted

NUTRITIONAL VALUES

Calories: 203kcal
Fat: 18.3g (9g S.Fat)
Carbs: 7.5g
Protein: 4g
Sugar: 3g
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 the flours and flaxseed meal. Mix in the milk, cashew butter, maple syrup, almonds, cranberries, and sunflower seeds with a heavy wooden spoon. Finally, stir in the melted chocolate. Pour the batter into the prepared dish and press firmly and evenly into all corners. Refrigerate for at least 30 minutes before serving.

Grab the parchment paper "handles" and lift out of the dish. Place on a cutting board and cut into 16 bars.

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.