These versatile vegan fruit and nut energy bars are so sweet and delicious. They pack up so easily to take on the road.

Energy bars are healthy, easily made ahead treats. The sweetness of these bars is intoxicating and you can’t stop at one bar.

Made from raw almonds, oats, dates, almond butter and a few other ingredients, energy bars are packed with nutrition and flavor.

If you want to take out a quarter of a cup of oats, you can add in protein powder instead if you are working out for a quick snack on your way back to the office or home.

Wrapped in nicely-cut parchment paper and tied with festive twine as pictured, these energy bars are great for holiday baskets.

If you prefer to use roasted almonds, great.

These bars can also be gluten-free if you use gluten-free oats.

If you use maple syrup instead of agave nectar, take out the coconut and use pecans instead of almonds, the bars would taste a bit like pecan pie.

Let’s make peanut butter ones by replacing the almond butter with unsweetened peanut butter and then take out the coconut and add in same amount of mini chocolate chips.

Also, you can try replacing the almonds with one cup of peanuts instead. Then, take out the pumpkin seeds and replace this with two tablespoons with peanut butter powder. You then have peanut butter cup bars! This recipe is super versatile

Fruit & Nut Energy Bars

3 cups of quick cooking oats

One cup of raw almonds

½ cup of finely-shredded unsweetened coconut

¼ cup of pumpkin seeds

2 tablespoons of chai seeds

12 ounces of dates

½ cup of almond butter

¼ cup of agave nectar

1 teaspoon of pure vanilla extract

½ teaspoon of pink Himalayan sea salt (or you can use kosher salt)

Soak the dates in boiling water for about 15 minutes. While your dates are soaking, blend in a food processor or blender, blend your oats until very fine. Pour the processed oats into a large bowl.

Place almonds into the food processor bowl and chop to fine. Pour the almonds into the oats bowl. Add in your pumpkin seeds, chai seeds and coconut into the same oat bowl.

Drain your dates and place them into your processor bowl and pulse until smooth. Then, add the dates, almond butter, agave nectar, salt and pure vanilla extract into the oat bowl.

Mix with your kitchen-gloved hands until all of your ingredients are incorporated. Divide into 12-14 energy bars. Shape the bars. These energy bars will last up to two weeks, wrapped well and refrigerated.

Sarah Schweitzer is dual-certified in Culinary Arts and Baking & Pastry from the Escoffier School of Culinary Arts (www.escoffier.edu). Sarah is currently working as a Sous-Chef and pastry chef at Ateira’s on First and has her own blog simplysarah.online. She can be reached at sarah.schweitzer18@gmail.com.