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.

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.