Ingredients
 2 1/4 cups  Quick cooking oats  
 2 cups  Spelt flour    
1 cup  Sunflower seeds   
3/4 cup + 2 tbsp  Pumpkin seeds or sunflower    
 1/2 cup  Shredded coconut, unsweetened   
1/4 cup  Flaxmeal   
 1/2 cup  Granulated cane sugar  or 1/4 stevia 
 1 tbsp  Cinnamon, ground  
2 1/4 tsp  Sea salt   
 1 3/4 cups  Dark chocolate chips    
1 1/4 cups  Raisins  
1/4 cup  Water   
  1/4 cup ( or less)  Blackstrap molasses   
3/4 cup  Canola oil    ( can sub 1/2 oil 1/2 applesauce ) 
 1 cup Almond or Soy milk    ( or milk of choice)
 
 Preheat oven to 350˚F. Line baking trays with parchment paper.
 In a large bowl, combine dry ingredients, everything from oats to raisins.  
In a separate large bowl, combine wet ingredients, everything from water to soy
milk. Add wet ingredients to dry ingredients and mix slow at a low speed (or by
hand) until just combined. Do not over mix.
 Portion cookie dough using a 1/3-cup measure and place onto lined baking
tray. Gently flatten cookies before baking. Bake for 20 minutes or until lightly
browned.

1 c medjool dates
1/2 c pecans or almonds
1/4 c unsweetened coconut
 2 tbsp choc protein
1 tsp vanilla
1/4 c sesame seeds

Remove the pits from the dates. Place all ingredients ( excluding sesame seeds) in a food processor until well combined. Form into a balls, roll in sesame seeds and slightly flatten. Place in a container and refridgerate.

1 cup oatmeal
1/2 cup peanut butter (or other nut butter)
1/3 cup honey
1 cup coconut flakes
1/2 cup ground flaxseed
1 scoop chocolate or other flavor protein powder
1 tsp vanilla

Roll into a ball and chill in the fridge..Enjoy!

Ingredients:

1 Cup Natural Peanut Butter ( can use sun nut butter if peanut allergies)
3 Tablespoons Honey ( or stevia to taste)
1 1/2 cups Chocolate Whey Protein Powder ( can be soy based or whatever type you enjoy)
1 Cup Uncooked Oats
2-5 Tablespoons water ( add until mixture is quite moist)
1 Tablespoon of unsweetened cocoa

Directions:

Mix the peanut butter and honey in a bowl, warm it up until it melts.  Add the rest of ingredients and mix together. Mixture should be pretty moist.

Press & flatten into a 9x9 tray and refrigerate for 2 hours.Sprinkle a little oatmeal on top of the bars so they aren't quite so sticky. Cut into 12 equal bars. You can keep them in the fridge, it helps them stay more firm, but they do not need to be refridgerated.

Nutritional Info:
Servings: 12
Calories: 221
Fat: 11.1 g
Cholesterol: 0.0
Sodium: 88.3 mg
Total Carbs: 13 g
Dietary Fiber: 2.0 g
Protein: 15.5 g