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.

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.