Snack Recipes

• 1 cup semisweet or dark chocolate chips
• 1 cup creamy peanut butter
• 6-7 cups Rice Chex Cereal
• 1-2 cups powdered sugar

1. Melt peanut butter and chocolate together, either on the stovetop or in the microwave.
2. Next, add 3 cups of cereal to a large bowl. Pour 1 cup of your chocolate/peanut butter mixture over the cereal.
3. Add 3 more cups of cereal to the bowl and then pour the rest of the chocolate/peanut butter mixture on top.
4. Stir until the cereal is evenly coated. If there are pools of chocolate/peanut butter at the bottom of your bowl, add more cereal 1/4 cup at a time until all that deliciousness is coating your cereal. Remember we WANT clumps, so do NOT add too much cereal!
5. Let the mixture cool slightly (I throw mine in the fridge or outside on my porch if it's cold out). You do not want it to harden!
6. Once your mixture is at or below room temperature, add 1 cup of powdered sugar. Mix until combined.
7. Let cool for about 15 minutes.
8. Add more powdered sugar 1/4 cup at a time until your cereal is coated to your satisfaction.
9. Store in an airtight container at room temperature, if it lasts more than 0.3 seconds.

1. Preheat your oven to 350ºF (176ºC) and prepare a muffin pan by spraying the cavities with cooking spray or lining them with parchment paper liners. Set aside.
2. In a large mixing bowl, lightly beat the egg until the yolk breaks. Whisk in the almond milk, maple syrup, almond butter, and vanilla, mixing until smooth. Add the oats, flour, cocoa powder, and baking powder, and mix until well combined.
3. Spoon the batter into the prepared muffin cups, filling each until about 3/4 full. Sprinkle the tops with mini chocolate chips, if desired.
4. Bake for 28 - 30 minutes, or until a toothpick inserted into the centre comes out clean. Allow the muffins to cool in the pan for ~5 minutes before transferring them to a wire rack to cool completely. Store them in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

• 1½ cups regular oats
• ½ cup dry pitted dates
• ⅓ cup Simple Truth almond butter
• ¼ cup ground flaxseed
• 2 tablespoons melted coconut oil
• 1 tablespoon Simple Truth raw honey
• 1½ teaspoons ground cinnamon
• 1 teaspoon vanilla extract
• 1-2 tablespoons of water

• 1 tablespoon coconut sugar
• ½ teaspoon ground cinnamon

1. To a food processor add regular oats, dates, almond butter, ground flaxseed, ground cinnamon and vanilla extract. Blend until finely diced.
2. Next add in melted coconut oil, honey and water. Blend until the mixture starts to get sticky. (if you need to add more water to make them bind together you can, this is just the amount I used.)
3. Roll into 1" balls and place on a parchment paper.
4. To a small bowl add coconut sugar and ½ teaspoon of cinnamon. Mix together.
5. Roll the energy balls in cinnamon sugar mixture.
6. Eat right away or store in ziplock bag in the refrigerator until ready to eat.