Mix the dry ingredients. Combine the oats, nuts, hemp hearts, chia seeds, pumpkin seeds, sunflower seeds, coconut, and pumpkin pie spice. Reserve the dates and raisins until after baking to keep them chewy.

Mix the wet ingredients. Whisk the almond butter, maple syrup, date syrup, olive oil, and vanilla until smooth. Warm gently if needed.

Combine. Pour the wet mixture over the dry ingredients and stir until thoroughly coated.

Press firmly. Divide between the baking sheets and press into compact, even layers about ¼–½ inch thick. Sprinkle with Maldon flakes.

Bake for 30–40 minutes. Rotate the pans and switch racks halfway through. Begin checking at 25 minutes; remove when golden and fragrant. Avoid stirring to preserve large clusters.

Cool completely. Leave undisturbed for 45–60 minutes, or until completely cool. Break into chunks, then gently mix in the chopped dates and raisins.

Store. Transfer to an airtight container. Keep at room temperature for up to 2 weeks or freeze for up to 3 months.

Prepare the pan. Preheat the oven to 350°F (175°C). Line the bottom of an 8-inch round cake pan with parchment paper and lightly grease the sides.

Blend the wet ingredients. Add the pumpkin purée, Greek yogurt, eggs, almond butter, maple syrup and vanilla to a blender. Blend until completely smooth and creamy.

Add the seasonings. Add the pumpkin pie spice, cinnamon, baking powder and salt. Blend briefly until evenly combined.

Bake. Pour the batter into the prepared pan and smooth the top. Bake for 35–45 minutes, until the edges are set and the center is just firm, with a slight jiggle but no liquid movement. Avoid overbaking to preserve the creamy texture.

Cool and chill. Let the cake cool in the pan, then refrigerate for at least 1 hour before slicing. Chilling helps it set and gives it a creamy, cheesecake-like consistency.

Serve. Cut into 8 slices. Enjoy chilled, or top with a spoonful of plain Greek yogurt and a light sprinkle of cinnamon.

Combine dry ingredients. In a large mixing bowl, stir together the rolled oats, pumpkin seeds, ground flaxseed, almonds, walnuts, chopped dates, cinnamon, chia seeds, and salt.

Mix wet ingredients. In a separate bowl, combine the mashed banana, peanut butter, and honey until smooth.

Combine. Add the wet mixture to the dry ingredients and stir thoroughly until everything is evenly coated.

Shape the cookies. Divide the mixture into 15 portions. Roll each portion into a ball, place on the baking sheet, and gently flatten into a round cookie approximately ½ inch thick. Press firmly to help the cookies hold together.

Bake. Bake for approximately 15 minutes, until the edges are lightly golden.

Cool completely. Allow the cookies to cool on the baking sheet before transferring. They’ll become firmer as they cool.

Shred the zucchini and measure 1 cup- squeeze well to remove excess moisture.

Add the zucchini to a large bowl. Add the maple syrup, eggs, olive oil, coconut cashew milk and vanilla. Stir until well combined.

Add the oat + almond flours, baking soda, cinnamon and salt to the wet ingredients. Mix just until combined.

Fold in the walnuts and chocolate chips.

Divide batter evenly within the mini loaf pan. Sprinkle some chopped walnuts over the tops.

Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.

Allow to cool in the pan for about 5 minutes before transferring them to a wire rack to finish cooling.

Add the rolled oats, ground flaxseed, chia seeds and shredded coconut to a large mixing bowl. Stir to combine.

Add the nut butter, honey and vanilla. Mix thoroughly until all of the dry ingredients are evenly coated.

Fold in the dark chocolate chips.

Refrigerate the mixture for about 30–60 minutes. Chilling makes it easier to roll.

Using a small cookie scoop or your hands, portion the mixture and roll into approximately 1-inch balls.

Store in an airtight container in the refrigerator for up to 1 week or freeze for longer storage.