My recipe is adapted from Molly Wizenburg at Orangette, who adapted the recipe from Smitten Kitchen. It is a recipe I’ve made over and over again to send in kids’ lunches or to eat as my own breakfast, lunch or dessert. If you want to make them Vegan, just substitute maple syrup for the honey.
You can also make them different flavors by varying the nuts, chocolate, and dried fruits. Just aim for 4-5 cups of add-ins. I chose pecans, almonds, chocolate, cherries, coconut and flaxseeds. You might try almonds, walnuts and dried apricots, or peanuts, pecans and, raisins and white chocolate. Whatever you like!