Ingredients – 1 cup raw hulled sunflower seeds – 1 cup unsweetened shredded coconut + ⅓ cup for rolling – ½ teaspoon cinnamon – ½ teaspoon sea salt – 12 soft Medjool dates, pitted and soaked if they’re very dry – ⅔ cup chopped carrots – 2 teaspoons maple syrup, more to taste

Instructions 1. In a food processor, combine the sunflower seeds, 1 cup shredded coconut, cinnamon and salt and pulse until it becomes a fine meal. 2. Add the dates and carrots and pulse until the mixture combines and sticks together. Taste and add more maple syrup if you would like your bites sweeter. If the mixture is too dry, add more maple syrup; if it’s too moist, add more coconut and/or let the mix chill in the fridge for 20 minutes to firm up.

3. Use a tablespoon to scoop the mixture, then use your hands to roll it into approximately 1-inch balls. 4. Roll in the remaining coconut to coat the outside, if desired. Store in the fridge in an air-tight container for up to 5 days.

In a food processor with the S blade attached, process the pistachios, oats, and salt for about 30 seconds, until a meal starts to form. Drizzle in the maple syrup and olive oil while the motor is still running and the meal begins to come together into a crumbly, almost-wet dough. 2. Press the dough evenly into the pan and cover it with coconut flakes and remaining pistachios. Bake for 10 to 12 minutes until the coconut is nice and golden brown and the dough is cooked through. 

You want the squares to still be a little soft - don't overbake these. 3. Carefully lift the cooled dough out of the pan by holding two sides of the parchment paper. Cut it into squares. Drizzle a little maple syrup over the top for extra sweetness, if you like. Store the squares in a sealed container for up to a week. Notes *To make these gluten free be sure to use Certified Gluten Free Oats.

Ingredients – 1 cup whole rolled oats (not instant) – 1 tablespoon ground flaxseed + 3 tablespoons warm water – ¼ cup roasted almond butter – 2 tablespoons maple syrup – 3 soft Medjool dates, pitted (or 2 additional tablespoons of maple syrup) – 2 tablespoons coconut oil – ½ teaspoon vanilla extract – ¼ teaspoon cinnamon – ¼ teaspoon sea salt – ¼ cup chopped walnuts – ½ cup shredded coconut – ⅓ cup chocolate chips

Instructions 1. In a medium pan, toast the oats over low heat until just browned around the edges, about 1 to 2 minutes. Remove from the heat and set aside. 2. In a small bowl, combine the flaxseed and warm water and set aside to thicken for about 5 minutes. In a food processor, combine the almond butter, maple syrup, dates, coconut oil, vanilla, cinnamon and salt. Add the flaxseed mixture and blend until smooth.

3. Add the walnuts and pulse until combined. Add the oats and coconut and pulse until combined. Add the chocolate chips and pulse just until evenly incorporated. 4. Roll the mixture into 12 balls and chill until firm, at least 30 minutes. If the dough is too sticky to work with, chill it for several minutes before rolling. 5. Store in an air-tight container in the refrigerator.