When you eat Paleo, and you’re an athlete, sometimes you need something to give you some energy to last through your workout, or directly afterward to give you some energy to make it to your next meal. Many non-Paleo athletes rely on energy bars or other sugar-filled, processed products; that isn’t really an option for you if you want to stay on track. Never fear, because you have a ton of options when it comes to Paleo energy bars.

The recipe you ultimately choose is up to you. The fat in these bars/balls will help you feel fuller for longer, so these ones are good for when you are hungry and won’t be able to eat a meal for a while.

Of course, you could always buy yourself some Larabars, since they fit the Paleo requirements, but they can get expensive. Why not make them energy bars and balls yourself? That way, you can put what you want in them and save yourself some money at the same time.

The only equipment you’ll need is a food processor, some parchment paper, and a cookie sheet.

Date and Walnut Energy Balls

These bite-sized balls take any seed or nut combo, but if you want a brain-friendly dose of Omega-3 fats, then walnuts or macadamia nuts are your best bet. They also use dates, which are a natural sweetener filled with fiber and high in iron. They also contain salt, which is good for replenishing electrolytes. This recipe makes about two dozen balls.

Ingredients

1 cup of shredded, unsweetened coconut

2 cups of walnuts, macadamia nuts, or other nuts or seeds of your choice

2 cups of pitted dates (Medjool is best, but other types work fine)

1 teaspoon of sea salt

2 tablespoons of coconut oil

1 teaspoon of vanilla extract

Directions

Process the walnuts and coconut in your food processor until the mixture is crumbly. Add in the other ingredients and mix until you get a sticky batter that is uniformly mixed.

Take out chunks of dough in heaping tablespoons, and roll them between your hands to form balls. Lay them out on a parchment paper-lined baking sheet and freeze for at least an hour before eating.

You can store these in the fridge in an airtight container for a week, or store them in your freezer for longer.

Apricot and Coconut Lemon Squares

These are deliciously sweet treats that travel well, are simple to make, and don’t have any processed sugar. This recipe makes about 30 squares and can be kept at room temperature or in the fridge.

Ingredients

1/2 cup of shredded, unsweetened coconut

1 cup of dried apricots (try to find ones that don’t have sulphites, or dry your own)

5 tablespoons of coconut butter

2 tablespoons of coconut oil

Zest of one lemon

Directions

Chop half of the apricots in your food processor and put them into a bowl.

Add the remaining apricots to the bowl of the food processor and process into a paste. Scrape this out into the bowl with the chopped apricots and add the rest of the ingredients. Mix by hand until it’s all combined.

Line a small pan with parchment paper and press the mixture into the bottom of the pan.

Refrigerate for at least an hour and then cut into one-inch squares.

Goji Berry and Mulberry Energy Bars

These are a great snack and have the most ingredients of all of the recipes included here. They have a wonderful flavor, so when you want something different, try these out. Goji berries are highly antioxidant and are considered a “superfood.” Mulberries are also antioxidant but also have protein, fiber, iron, calcium, magnesium, potassium, riboflavin, calcium, and Vitamin C.

This recipe makes about six 3-inch bars, much like Larabars. Wrap each bar in parchment paper for easy traveling.

Ingredients

1/2 cup pecans

1/2 cup almonds

1/2 cup macadamia nuts

1 tablespoon mulberries

1 tablespoons goji berries

1 tablespoon of shredded, unsweetened coconut

1 cup Medjool dates

1 teaspoon of vanilla extract

Directions

Grind the nuts until coarsely ground. Remove them to a bowl.

Pit the dates and process until they are creamy. Combine the date paste with the nuts and add the rest of the ingredients in the bowl. Mix by hand.

Take an 8×8-inch loaf pan or baking dish and line it with parchment paper. Press the mixture into the bottom of the pan and cut into rectangles measuring about 3 inches long.

Cacao Nibs and Coconut Bars

If you like a bit of a chocolate taste in your energy bars, then check out this recipe.

This recipe makes about six 3-inch bars, much like Larabars. Wrap each bar in parchment paper for easy traveling.

Ingredients

1/2 cup pecans

1/2 cup almonds

1/2 cup shredded, unsweetened coconut

10 large Medjool dates

1 1/2 tablespoons cacao nibs

Directions

Grind the nuts in your food processor until they are a coarse texture and remove to a bowl.

Pit the dates and process until they are creamy. Add the dates to the nut mixture and add the remaining ingredients. Mix by hand until the mixture is all combined.

Line an 8×8 pan with parchment paper and then press the mixture into the bottom of the pan. Cut into 3-inch rectangles.

Three-Ingredient Energy Bars

If you want a super-simple, fast recipe for energy bars, then look no further. You won’t believe how much these taste like Larabars!

The recipe will make 16 small squares or 8 larger rectangular bars.

Ingredients

1 cup of dates, pitted

1 cup of dried fruit of your choice (try cherries)

1 cup of nuts of your choice

Directions

Combine the ingredients in your food processor and pulse to break them up. Use a spatula to separate the dates if they clump.

Process for 30 seconds or until the mixture is in crumb-sized pieces. Scrape down the sides of the bowl and under the blade.

Process the mixture for another minute or two until the ingredients form a ball.

Take a large piece of parchment paper and lay it onto your workspace. Dump the mixture out onto the parchment paper and press it into a thick 8×8-inch square.

Wrap the square and chill for at least an hour.

Unwrap the square and cut into 16 2×2-inch squares or eight large rectangles. Wrap each bar into plastic wrap or parchment paper.

You can keep these bars for several weeks in the fridge or in the freezer for up to three months. Eat them chilled or at room temperatur