almond syrup

Peanut Butter Granola Bars

Serves 6-7

2 cups (180 g) rolled oats
¾ cup (80 g) raw slivered almonds
¼ cup (28 g) raw sunflower seeds
¼ cup (20 g) unsweetened shredded coconut
½ cup (128 g) creamy or crunchy peanut butter
2 Tbsp (30 ml) coconut oil
¼ cup (60 ml) maple syrup or agave nectar
20 Medjool dates*, pitted and finely chopped (~ ¾ cup packed)

optional : dried fruits

Creamy Lemon Bars

Serves 9

1 cup (120 g) raw cashews
1 cup (240 g) coconut cream (the hardened portion at the top of full fat coconut milk)
2 Tbsp (14 g) arrowroot or cornstarch
½ cup (120 ml) lemon juice (~2 large lemons)
1 heaping Tbsp (4 g) lemon zest (~1 large lemon)
Pinch sea salt
¼ cup (60 ml) maple syrup, plus more to taste

CRUST
1 cup (90 g) oats
1 cup (112 g) almonds
¼ tsp sea salt
2 Tbsp (24 g) coconut sugar
1 Tbsp (15 ml) maple syrup
4-5 Tbsp (60-75 g) coconut oil, melted

Banana Chia Smoothie

Serves 2

5 frozen bananas
1 cup chai tea ice cubes
2 tbsp coconut cream or coconut yogurt
1 tbsp almond butter
6 pitted dates
½ tsp pure vanilla extract
1 pinch cinnamon
1 pinch dried ginger

Toppings:
granola
coconut yogurt
fresh blueberries
chopped apricots
maple syrup