INGREDIENTS

1/2 cup raw pepitas
1/2 cup almonds
1/2 cup raw pistachios
1 tablespoon maca powder
1 tablespoon chia seeds
1/2 teaspoon sea salt
10 Medjool dates (pits removed)
2 tablespoon almond butter

INSTRUCTIONS

1. Place the pepitas, almonds, and pistachios in a food processor and process until only small pieces remain. Add in the maca powder and sea salt and grind to a coarse consistency.
2. Add in the dates and continue to pulse 10-15 times until they break down. Add in the almond butter and pulse until a dough forms.
3. Place the batter into the fridge for 10 minutes to firm up. (Cooling them will make them easier to roll.)
4. Pinch a hunk of dough (about a tablespoon’s worth) and roll into a ball. Continue with the remaining dough. Place in the fridge to firm up for another five to 10 minutes and enjoy!
5. Store any leftovers in an airtight container in the fridge. It should keep for a few weeks.

Options: Add ~2-4 tablespoons of nuts, seeds, or raisins (you may need some additional peanut butter to keep the creamy texture). From HUM website.

Ingredients

1 cups oats
1⁄2 cups chocolate chips (minis work well)
1⁄2 cup peanut butter
1 cup ground flaxseed (can use wheat germ or more oats)
1⁄3 cup honey (can use molasses)
1 teaspoon vanilla extract

Instructions

No-cook method:

1. Combine all ingredients in a bowl and stir until thoroughly mixed.
2. Roll into 24, 1-inch balls and refrigerate for 30 minutes if you prefer them firm, but can eat immediately. To firm in the refrigerator, place the balls on a cookie sheet lined with wax paper. When storing, can stack in a covered container.

In a hurry and want to make the mixing easier?  Try this quick-cook method:

1. Microwave the peanut butter an honey for 30 seconds. Stir and repeat until you can mix them together easily. Alternatively, heat on the stove top using a heavy pan on low or a double boiler stirring constantly to avoid scorching.
2. Stir in the remaining ingredients and press into an 8″ x 8″ greased or foil-lined pan. 
3. Let cool and cut into bars.

Makes 24 servings. Recipe from Iowa WIC website.