PUMP UP THE POWER ENERGY BALLS

SERVES 32 BALLS

1 cup old-fashioned oats

3⁄4 cup almond meal

1⁄3 cup wheat germ

1⁄4 cup flaxseed meal

1⁄4 cup pepitas

2 tbsp raw shelled hempseed

1 tsp ground cinnamon

1⁄4 tsp ground nutmeg

1⁄2 cup dried currants

1⁄2 cup peanut butter

1⁄3 cup maple syrup

1 tsp vanilla extract

1⁄4 tsp salt

NUTRITIONAL VALUES

Calories: 81kcal
Fat: 6g (1.9g S.Fat)
Carbs: 1.2g
Protein: 5.3g
Sugar: 0.5g
Sodium: 828mg

METHOD

In a medium mixing bowl, combine the oats, almond meal, wheat germ, flaxseed meal, pepitas, hempseed, cinnamon, nutmeg, and currants.

In the bowl of a stand mixer, combine the peanut butter, maple syrup, vanilla, and salt. Mix on medium speed until everything is well combined. Combine the dry and wet ingredients in a mixing bowl. Mix on low until thoroughly combined.

Make 32 balls out of the dough.

VANILLA ALMOND DATE BALLS

SERVES 20 BALLS

1 1⁄2 cups almond flour

16 dates, pitted

4 tbsp sunflower seed kernels

4 tbsp vanilla protein powder

2 tbsp flaxseed meal

1 tsp vanilla extract

Pinch of salt

2 tbsp sunflower seed kernels, ground fine in a small food processor

NUTRITIONAL VALUES

Calories: 89kcal
Fat: 6.8g (2.4g S.Fat)
Carbs: 5g
Protein: 2.5g
Sugar: 2.7g
Sodium: 42mg

METHOD

In a food processor, combine all the ingredients except the ground sunflower seeds. Process on high until everything is well combined and forms a ball. Form twenty balls in a large mixing bowl. Squeezing each one a few times to form a ball works well with this dough. Roll in ground sunflower seeds to coat.

APRICOT PISTACHIO ENERGY SQUARES

SERVES 16 SQUARES

1 1⁄2 cups pitted dates, chopped

1 cup dried apricots, chopped

1 cup cashews, chopped

1⁄2 cup old-fashioned oats

1⁄2 cup pistachios

3 tbsp cashew butter

2 tbsp ground ginger

1⁄3 cup brown rice syrup

2 tbsp maple syrup

1 tsp vanilla extract

1⁄4 cup dairy-free chocolate chips (optional)

NUTRITIONAL VALUES

Calories: 294kcal
Fat: 7g (1.3g S.Fat)
Carbs: 60.5g
Protein: 4.4g
Sugar: 46.1g
Sodium: 20mg

METHOD

Line an 8-inch square baking dish with parchment paper, extending 3 inches on opposite sides. This will be used as a handle to lift the squares from the dish.

In a large mixing bowl, combine the dates, apricots, cashews, oats, and pistachios. Mix in the cashew butter and ground ginger as thoroughly as you can. You can blend it all together with your fingers.

Brown rice syrup, maple syrup, and vanilla extract should all be combined in a small saucepan. Bring to a boil and continue to cook until it reaches the hard ball stage on a candy thermometer, 260°F (127°C). Add to the date mixture quickly and thoroughly. Pour into the prepared dish and press firmly and evenly into all of the corners and edges. 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 squares.

Melt the chocolate chips in a microwave or a small saucepan if desired. Drizzle over the bars in a zigzag pattern.

PEPITA AND ALMOND SQUARES

SERVES 16 SQUARES

1 cup almonds, coarsely chopped

1 cup old-fashioned oats

2⁄3 cup pepitas

2⁄3 cup dried cranberries

1⁄2 cup unsweetened shredded coconut

1⁄4 cup raw shelled hempseed

1⁄3 cup peanut butter

2⁄3 cup brown rice syrup

1⁄4 cup maple syrup

2 tsp vanilla extract

NUTRITIONAL VALUES

Calories: 181kcal
Fat: 9.6g (2.8g S.Fat)
Carbs: 21g
Protein: 4.9g
Sugar: 12.6g
Sodium: 37mg

METHOD

Line an 8-inch square baking dish with parchment paper, extending 3 inches on opposite sides. This will be used as a handle to lift the squares from the dish.

Combine the almonds, oats, pepitas, cranberries, coconut, and hempseed in a large mixing bowl. Combine thoroughly. Stir in the peanut butter, making sure it's evenly distributed. When most of it has been worked in, you can use your fingers.

In a small saucepan, combine the brown rice syrup, maple syrup, and vanilla extract. Bring to a boil and continue to cook until it reaches the hard ball stage on a candy thermometer, 260°F (127°C). When this temperature has been reached, quickly pour over the almond mixture, and thoroughly stir. It will quickly begin to harden. Pour into the prepared dish and press down as firmly and evenly as possible. 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 squares.

RAW DATE CHOCOLATE BALLS

SERVES 24 BALLS

3⁄4 cup sunflower seed kernels, ground

1⁄2 cup dates, pitted, chopped well

1⁄2 cup walnuts, chopped

1⁄2 cup unsweetened cacao powder

1⁄2 cup maple syrup

1⁄2 cup creamy almond butter

1⁄2 cup old-fashioned oats (use gluten-free if desired)

1⁄4 cup raw shelled hempseed

170g (6oz) unsweetened coconut, for coating

NUTRITIONAL VALUES

Calories: 269kcal
Fat: 15.1g (7.8g S.Fat)
Carbs: 26.9g
Protein: 7.3g
Sugar: 14.1g
Sodium: 196mg

METHOD

In a large mixing bowl, combine the sunflower seeds, dates, walnuts, cacao powder, maple syrup, almond butter, oats, and hempseed. Combine thoroughly.

Pinch off pieces of dough and roll them into 24 balls. Each ball should be rolled in shredded coconut. Place in the refrigerator for about 30 minutes to harden.

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.

PROTEIN PEANUT BUTTER BALLS

SERVES 24 BALLS

1⁄2 cup creamy peanut butter

1⁄2 cup maple syrup

1⁄2 cup powdered soy milk, non- GMO

1⁄4 cup flaxseed meal

1⁄2 cup coconut flour

1⁄4 cup peanuts, chopped fine

NUTRITIONAL VALUES

Calories: 52kcal
Fat: 3.5g (3g S.Fat)
Carbs: 4.2g
Protein: 1.1g
Sugar: 0.8g
Sodium: 121mg

METHOD

In a medium mixing bowl, combine the peanut butter and maple syrup. Combine thoroughly. Combine the powdered soy milk, flaxseed meal, and coconut flour in a mixing bowl. Make 24 balls out of the mixture. Roll each ball in the chopped peanuts lightly.

Keep refrigerated for up to 2 weeks.

CHERRY CHOCOLATE HEMP BALLS

SERVES 24 BALLS

1 cup old-fashioned oats

1⁄2 cup unsweetened shredded coconut

1⁄2 cup dried cherries, chopped

1⁄2 cup pistachios, chopped

1⁄3 cup dairy-free chocolate chips

1⁄3 cup peanut butter

1⁄4 cup maple syrup

1⁄4 cup raw shelled hempseed

NUTRITIONAL VALUES

Calories: 77kcal
Fat: 4.8g (1.8g S.Fat)
Carbs: 6.9g
Protein: 2.3g
Sugar: 2.8g
Sodium: 26mg

METHOD

In a large mixing bowl, combine all the ingredients. Mix thoroughly with a sturdy wooden spoon. Make 24 balls out of the dough.

Refrigerate for up to 5 days or freeze for up to 6 months.

TROPICAL LEMON PROTEIN BITES

SERVES 24 BALLS

1 3⁄4 cups cashews

1⁄4 cup coconut flour

1⁄4 cup unsweetened shredded coconut

3 tbsp raw shelled hempseed

3 tbsp maple syrup

3 tbsp fresh lemon juice

NUTRITIONAL VALUES

Calories: 202kcal
Fat: 15.2g (3.4g S.Fat)
Carbs: 4.8g
Protein: 12.6g
Sugar: 0.7g
Sodium: 445mg

METHOD

In a food processor, grind the cashews until very fine. Add the remaining ingredients and process until well combined. Pour the mixture into a large mixing bowl.

Take a clump of dough and roll it into a ball. Continue squeezing and working it until a solid ball is formed.

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.

PEANUT BUTTER SNACK SQUARES

SERVES 8 PORTIONS

1⁄2 cup coconut sugar

1 cup creamy peanut butter

1 tsp vanilla extract

3⁄4 cup whole wheat flour

1⁄4 cup garbanzo flour

1 tsp baking soda

1⁄2 tsp baking powder

1 cup old-fashioned oats

1⁄2 cup dairy-free milk

1⁄2 cup peanuts

1⁄2 cup dates, pitted and chopped small

NUTRITIONAL VALUES

Calories: 56kcal
Fat: 2.9g (2g S.Fat)
Carbs: 5.2g
Protein: 4.1g
Sugar: 2.6g
Sodium: 138mg

METHOD

Preheat the oven to 350°F (180°C, or gas mark 4). Lightly grease an 8-inch square baking dish.

5 minutes with a hand or stand mixer on medium speed, combine the sugar and peanut butter. Mix in the vanilla extract. On medium speed, combine the flours, baking soda, and baking powder. Mix in the oats for a few seconds. This will be difficult. Mix in the milk on medium until just combined.

Fold in the peanuts and dates until everything is well combined.

You can lightly press the dough into the prepared dish with your hands. Bake for 15–20 minutes, or until the top is lightly golden brown.

Allow to cool on a wire rack. Refrigerate after cutting into sixteen squares.