• Active: 15 mins
• Total: 1 hr 10 mins
• Yield: 25

Ingredients

• ⅓ cup tahini
• ⅓ cup honey
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 1 cup shredded unsweetened coconut
• ½ cup raw unsalted pepitas (see Tip)
• ½ cup unsalted sunflower seeds
• ¼ cup chia seeds
• ¼ cup hemp seeds

Directions

• Step 1: Preheat the oven to 325 degrees F. Line an 8-inch-square pan with parchment paper, leaving extra hanging over 2 sides. Coat the parchment and pan sides with cooking spray.
• Step 2: Combine tahini and honey in a small saucepan over medium heat. Cook, stirring, until just mixed and warmed, about 2 minutes. Remove from heat; stir in vanilla and salt.
• Step 3: Combine coconut, pepitas, sunflower seeds, chia seeds, and hemp seeds in a large bowl. Add the tahini mixture and stir until evenly coated. Press the mixture firmly into the prepared pan.
• Step 4: Bake until golden, 30 to 35 minutes. Let cool completely in the pan on a wire rack. Using the overhanging parchment, lift out the uncut squares. Place on a cutting board and cut into 25 squares.

Tip: Pepitas are pumpkin seeds, but they differ from the seeds you scrape out of your Halloween pumpkin: they come from certain varieties of pumpkins that produce seeds without a tough outer hull. You can find pepitas in bulk bins in natural-foods stores and large supermarkets, and online at nuts.com and elsewhere.

To make ahead: Refrigerate in an airtight container for up to 1 week.

Equipment: Parchment paper

Source: 27 Healthy Snacks to Pack for a Hike

• Active: 20 min
• Total: 20 min
• Yield: 4

Ingredients

• 1 (15 ounce) can unsalted chickpeas, rinsed and drained
• 1 ½ tablespoons toasted sesame oil
• ¼ teaspoon smoked paprika
• ¼ teaspoon crushed red pepper
• ⅛ teaspoon salt
• Cooking spray
• 2 lime wedges

Directions

• Step 1: Spread chickpeas on several layers of paper towels. Top with more paper towels and pat until very dry, rolling the chickpeas under the paper towels to dry all sides.
• Step 2: Combine the chickpeas and oil in a medium bowl. Sprinkle with paprika, crushed red pepper and salt. Pour into an air fryer basket and coat with cooking spray. Cook at 400 degrees F until very well browned, 12 to 14 minutes, shaking the basket occasionally. Squeeze lime wedges over the chickpeas and serve.

Active: 20 mins

Total: 20 mins

Yield: 17

Ingredients:

• 2 cups rolled oats (see Tip)
• 1 cup natural peanut butter or other nut butter
• ½ cup honey
• ¼ cup mini chocolate chips
• ¼ cup unsweetened shredded coconut

Directions:

• Step 1: Combine oats, peanut butter (or other nut butter), honey, chocolate chips and coconut in a medium bowl; stir well. Using a 1-tablespoon measure, roll the mixture into balls. Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Tip: People with celiac disease or gluten sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.

To make ahead: Store in an airtight container for up to 5 days in the refrigerator or up to 3 months in the freezer.