Category: Healthy Snacks

Serves: 30

Source: Naturally Nourished, Sarah Britton

Ingredients

• 1 1/2 cups raw walnuts
• 3/4 cup cocoa powder
• 1/4 teaspoon sea salt
• 2 cups of soft dates, preferably Medjool

Instructions

1. Preheat oven to 350 degrees. Place walnuts on a rimmed baking sheet and toast until they are lightly coloured and fragrant, 7-10 minutes. Remove from oven and let cool.
2. In a food processor, pulse the walnuts until they are finely ground. Add the cocoa and salt and pulse to combine.
3. Pit the dates and add them to the running food processor, one at a time through the feed tube of the food processor. You should end up with a mixture that resembles cake crumbs, but when pressed will easily stick together. If the mixture does not hold together, add a few more dates.
4. Roll the mixture into balls. Leftover balls will keep in the freezer up to a month.

Serves: 12 bars

Source: Mary Ellen Phipps, Easy Diabetes Cookbook

Ingredients

• 1 cup raw cashews
• 1 cup unsweetened coconut
• 1/2 cup unsweetened nut or seed butter
• 2 tablespoons maple syrup

Instructions

1. Line and 8 inch baking pan with parchment.
2. In a large food processor, combine cashews and coconut. Pulse 15 to 20 seconds to form a powder.
3. Add nut butter and maple syrup and process until a dough paste is formed, scraping down the sides as needed.
4. Spread the dough into prepared baking pan and cover with another sheet of parchment and press until flat.
5. Freeze dough for 1 hour and cut into 12 bars.
6. Canned be stored in refrigerator for up to 2 weeks or frozen for up to 6 months.

Serves	12 balls
Dietary	Vegan, Vegetarian
Meal type	Snack

Ingredients

• 1 cup rolled oats
• 1/2 cup tahini
• 1/4 cup maple syrup
• 2 Tsp cinnamon
• 1/8 Tsp salt
• 1/4 Cup plus 1 tbsp shredded unsweetened coconut
• 1/4 Cup plus 1tbsp ground flax seed

Note

These one-bowl, no-bake snack balls come together in less than 10 minutes. If you wanted to jazz them up, add in a handful of chocolate chips, raisins, dried cranberries, or chopped nuts.

Instructions

1. In a large bowl, combine all ingredients. .
2. Place in the fridge to firm up for about 10 minutes. Roll into golf ball sized balls and store in the fridge

Serves: 20 Balls

Source: Yum and Yummer

Ingredients:

• 2/3 cup quick cooking oats
• 1/3 cup unsweetened shredded coconut
• 1/3 cup mini chocolate chips
• 2 tablespoons ground flax seed
• 1 cup natural almond butter
• 1/4 cup of maple syrup or liquid honey
• 1 teaspoon vanilla

Instructions:

1. In a small bowl, combine oats, coconut, chocolate chips and ground flax seed.
2. In a medium bowl, combine almond butter, maple syrup and vanilla.
3. Add almond butter mixture to oat mixture and stir until well blended. It will look like raw cookie dough.
4. Using about 1 tablespoon of dough for each ball, roll into balls and store in an airtight container in the fridge.

Serves: 20 Balls

Source: Clean Eating, Healthy to Go, 2017

Ingredients:

• 1/3 cup dried apricots
• 2 cups of pitted dates
• 1 cup of rolled oats
• 3 tablespoons almond butter
• 1/4 unsweetened shredded coconut

Instructions:

1. Place apricots in a heat proof bowl and cover with boiling water. Let stand for 5 minutes. Drain and finely chop.
2. In a food processor, process dates and apricots for 2 to 3 minutes, stopping to scrape down the bowl if necessary. Add oats and almond butter and pulse 4 to 5 times. Form into 1 inch balls (about 1 1/4 teaspoon per ball). Place coconut in a small bowl and roll balls in coconut.
3. Store in an air tight container at room temperature for 3 days. Refrigerate or freeze for longer term storage.

Serves: 14 to 16 Bars

Source: Oh She Glows, Angela Liddon

Ingredients:

•  1.5 cups mashed ripe banana (about 3 medium/large bananas)
•   1 teaspoon pure vanilla extract
•   2 cups rolled oats (use certified gluten-free if necessary)
• 1/2-3/4 cup dried cherries, chopped (I used 3/4 cup)
• 1/2 cup walnuts, chopped
• 1/2 cup sunflower seeds
• 1/2 cup pepita seeds (shelled pumpkin seeds)
• 1/2 cup sliced almonds
• 1/4 cup hulled hemp seeds
• 1 teaspoon cinnamon
• 1/4 teaspoon pink Himalayan salt or fine grain sea salt, or to taste

Instructions:

1. Preheat the oven to 350F. Lightly grease a large rectangular baking dish (approx. 8.5″ x 12.5″) and line with a piece of parchment paper so the bars are easier to lift out.
2. In a large bowl, mash the banana until smooth. Stir in the vanilla.
3.   Place the rolled oats into a food processor (or blender on the lowest speed) and pulse until the oats are coarsely chopped (but still with lots of texture). Stir oats into the banana mixture.
4. Chop the walnuts and cherries and stir these and the rest of the ingredients into the banana-oat mixture until thoroughly combined.
5. Spoon mixture into prepared dish. Press down until compacted and smooth out with hands until even. Use a pastry roller to smooth out if desired.
6. Bake for 23-27 minutes (I baked for 25 mins.) until firm and lightly golden along the edge. Place dish on a cooling rack for 10 minutes then carefully slide a knife to loosen the ends and lift out. Place granola slab on a cooling rack for 10 minutes and then into the freezer for another 10 mins. (if you are impatient like me).
7. Slice into bars once they are cool.

Approximate nutritional info: (per bar, based on 14 large bars using 1/2 cup dried sweetened cherries): 186 calories, 8.7 grams fat, 22 grams carbs, 4.7 grams fibre, 6 grams sugar, 6.6 grams protein. Without dried cherries, bars have approx. 3.6 grams of sugar and 166 calories.

Tips: To wrap these up for freezing, I wrapped the bars individually in parchment paper using 6-inch by 12-inch pieces of parchment. After wrapping up a bar, tie it with string or tape it to secure. Finally, place all of the bars into a freezer-safe zip lock bag, press out all the air, and then seal it shut. I will update this note when I know how long the bars last for, but I expect they will keep for over 1 month in the freezer. 2) These bars aren’t super sweet, so if you prefer something sweeter you can always add a touch of sweetener. 3) I also expect these would be great with chopped dark chocolate added in!