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.

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.

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.

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.

PACKED PEANUT OATMEAL COOKIES

SERVES 12 COOKIES

1 tbsp chia seeds or ground chia seeds

1 cups whole wheat flour

1 tsp baking powder

1 1⁄2 cups old-fashioned oats

2 tbsp vanilla protein powder

1⁄2 cup dairy-free butter

1 cup coconut sugar

1⁄2 cup dairy-free cream cheese, softened

1 tsp vanilla extract

1 banana

1 cup peanuts, chopped

NUTRITIONAL VALUES

Calories: 334kcal
Fat: 12.3g (2.7g S.Fat)
Carbs: 43.9g
Protein: 13.7g
Sugar: 4.5g
Sodium: 77mg

METHOD

Preheat the oven to 400°F (200°C, or gas mark 6). Cut parchment paper to fit on a baking sheet. Set aside.

Set aside the chia seeds with 3 tbsp water.

In a large mixing bowl, combine the flour, baking powder, oats, and protein powder. Place aside.

In the bowl of a stand mixer, combine the butter and sugar. For 5 minutes, cream on medium-low speed. Mix in the cream cheese thoroughly. Remove the beater and add the chia seed mixture, vanilla extract, and banana. On medium speed, thoroughly combine all ingredients. Mix in the dry ingredients and peanuts until just combined.

Dollop dollops 2 inches apart on a cookie sheet and flatten with the bottom of a glass to about 1/2-inch thick. Bake for 11 minutes in the oven.

Remove from the oven then put on a wire rack, let it cool.