🌱 26 new Kitchen Monk™ Originals, written October 29, 2026. Every recipe is whole-food plant-based and free of added salt, oil and sugar. Whole dates are the only sweetener. 🎉 Beans, lentils, whole grains and vegetables mean fiber in every bowl!

🥫 Pantry tip for every recipe here: choose tomatoes and beans packed in paper cartons whenever you can. If you buy cans, look for no-salt-added, bisphenol A–free cans. Cooking dried beans from scratch works beautifully too! 🫘

🧪 Honest status: these recipes are new. They have not yet been kitchen-tested, nutrition has not been calculated, and cook-along videos have not been filmed. If you make one, tell us how it went with the ✏️ button at the bottom.

🍒 Cherry Almond Overnight Oats

Rolled oats soaked overnight with dark sweet cherries, almond butter, chia and a hint of almond extract. Makes 2.
🏷️ Kitchen Monk™ Original · written, not yet kitchen-tested · nutrition pending · 🎥 video not yet filmed

• 1 cup rolled oats
• 1¼ cups unsweetened soy milk
• 1 cup frozen dark sweet cherries, thawed and halved
• 2 Medjool dates, finely chopped
• 1 tablespoon chia seeds
• 1 tablespoon unsalted almond butter
• ¼ teaspoon almond extract
• 2 tablespoons sliced unsalted almonds

1. Stir everything except the sliced almonds together in a jar.
2. Cover and refrigerate overnight, or at least 4 hours.
3. Top with sliced almonds before serving.

🍌 Banana Bread Breakfast Quinoa

Warm quinoa cooked with mashed ripe banana, cinnamon and nutmeg, topped with walnuts like a slice of banana bread. Makes 2.
🏷️ Kitchen Monk™ Original · written, not yet kitchen-tested · nutrition pending · 🎥 video not yet filmed

• ½ cup quinoa, rinsed
• 1 cup water
• ½ cup unsweetened soy milk
• 1 very ripe banana, mashed
• 1 Medjool date, chopped
• 1 teaspoon cinnamon
• Pinch of nutmeg
• ½ teaspoon vanilla extract
• 2 tablespoons chopped unsalted walnuts

1. Simmer the quinoa in the water, covered, for 15 minutes.
2. Stir in the soy milk, banana, date, spices and vanilla and cook 3 minutes, until creamy.
3. Top with walnuts.

🌯 Southwest Tofu Breakfast Burritos

Whole-wheat tortillas wrapped around a turmeric tofu scramble with black beans, peppers and salsa. Makes 4 burritos.
🏷️ Kitchen Monk™ Original · written, not yet kitchen-tested · nutrition pending · 🎥 video not yet filmed

• 14 ounces firm tofu, crumbled
• 1 red bell pepper, diced
• ½ onion, diced
• 1 cup cooked black beans (carton or no-salt-added, bisphenol A–free can), rinsed
• ½ teaspoon turmeric
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• 1 tablespoon nutritional yeast
• 2 cups baby spinach
• 4 whole-wheat tortillas (no added salt or oil)
• ½ cup Kitchen Monk salsa

1. Cook the onion and pepper in a nonstick skillet with splashes of water for 5 minutes.
2. Add the tofu, spices and nutritional yeast and cook 5 minutes; fold in the beans and spinach.
3. Warm the tortillas, fill with the scramble and salsa, and roll up.

🧁 Savory Sweet Potato and Spinach Breakfast Muffins

Grab-and-go savory muffins of chickpea flour, sweet potato, spinach and herbs, baked in a silicone pan. Makes 12 muffins.
🏷️ Kitchen Monk™ Original · written, not yet kitchen-tested · nutrition pending · 🎥 video not yet filmed

• 1½ cups chickpea flour
• 1¼ cups water
• 1 cup mashed baked sweet potato
• 2 cups chopped spinach
• ½ red onion, minced
• 2 tablespoons nutritional yeast
• 1 teaspoon baking powder (aluminum-free)
• 1 teaspoon garlic powder
• ½ teaspoon turmeric
• 1 teaspoon dried thyme
• Black pepper to taste

1. Heat the oven to 375°F.
2. Whisk the chickpea flour and water until smooth, then stir in the remaining ingredients.
3. Spoon into a silicone muffin pan and bake 25 minutes, until set and golden.
4. Cool 10 minutes before removing.

🥬 Smoky Lentil and Kale Soup

Brown lentils simmered with tomatoes, carrots and smoked paprika, finished with plenty of kale and lemon. Makes 6.
🏷️ Kitchen Monk™ Original · written, not yet kitchen-tested · nutrition pending · 🎥 video not yet filmed

• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 1½ teaspoons smoked paprika
• 1 teaspoon ground cumin
• 1½ cups brown lentils, rinsed
• 3 cups diced tomatoes (carton or no-salt-added, bisphenol A–free can)
• 7 cups water or Kitchen Monk vegetable broth
• 1 bunch kale, stemmed and chopped
• Juice of 1 lemon

1. Cook the onion, carrots and celery with splashes of water for 8 minutes; add the garlic and spices.
2. Add the lentils, tomatoes and water and simmer 30 minutes, until the lentils are tender.
3. Stir in the kale for 5 minutes, then finish with lemon.

🌽 Sweet Corn and Red Pepper Chowder

A chunky summer chowder of sweet corn, red pepper and potato, made creamy by blending part of the pot with cashews. Makes 5.
🏷️ Kitchen Monk™ Original · written, not yet kitchen-tested · nutrition pending · 🎥 video not yet filmed

• 1 onion, diced
• 2 celery stalks, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 2 Yukon Gold potatoes, diced
• 4 cups corn kernels, fresh or frozen
• 5 cups water or Kitchen Monk vegetable broth
• ¼ cup raw cashews
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 2 green onions, sliced
• Black pepper to taste

1. Cook the onion, celery and pepper with splashes of water for 6 minutes; add the garlic.
2. Add the potatoes, corn, water, paprika and thyme and simmer 15 minutes.
3. Blend 2 cups of the soup with the cashews until smooth and stir it back in.
4. Top with green onions and black pepper.

🌿 Butter Bean and Leek Soup with Rosemary

Silky leeks and creamy butter beans in a rosemary-scented broth, half blended for body. Makes 4.
🏷️ Kitchen Monk™ Original · written, not yet kitchen-tested · nutrition pending · 🎥 video not yet filmed

• 3 leeks, white and light green parts, sliced and rinsed
• 3 garlic cloves, minced
• 1 tablespoon chopped fresh rosemary
• 3 cups cooked butter beans (carton or no-salt-added, bisphenol A–free can), rinsed
• 1 potato, diced
• 5 cups water or Kitchen Monk vegetable broth
• 2 cups baby spinach
• Juice of ½ lemon
• Black pepper to taste

1. Cook the leeks with splashes of water for 8 minutes, until soft; add the garlic and rosemary.
2. Add the beans, potato and water and simmer 20 minutes.
3. Blend half the soup and stir it back in with the spinach and lemon; season with pepper.

🍅 Tomato, Fennel and White Bean Soup

A Mediterranean tomato soup with sweet fennel, white beans, orange zest and basil. Makes 5.
🏷️ Kitchen Monk™ Original · written, not yet kitchen-tested · nutrition pending · 🎥 video not yet filmed

• 1 onion, diced
• 1 fennel bulb, thinly sliced
• 3 garlic cloves, minced
• ½ teaspoon fennel seeds
• 3½ cups crushed tomatoes (carton or no-salt-added, bisphenol A–free can)
• 1½ cups cooked white beans (carton or no-salt-added, bisphenol A–free can), rinsed
• 4 cups water or Kitchen Monk vegetable broth
• Zest of 1 orange
• ¼ cup chopped fresh basil

1. Cook the onion and fennel with splashes of water for 10 minutes, until soft; add the garlic and fennel seeds.
2. Add the tomatoes, beans and water and simmer 20 minutes.
3. Stir in the orange zest and basil.

🥗 Kale Caesar with Crispy Chickpea Croutons

Massaged kale and romaine in a creamy cashew-lemon Caesar-style dressing, topped with oven-crisped chickpeas. Makes 4.
🏷️ Kitchen Monk™ Original · written, not yet kitchen-tested · nutrition pending · 🎥 video not yet filmed

• 1 bunch lacinato kale, stemmed and thinly sliced
• 1 head romaine, chopped
• 1½ cups cooked chickpeas (carton or no-salt-added, bisphenol A–free can), rinsed
• ½ teaspoon garlic powder
• ½ teaspoon smoked paprika
• ½ cup raw cashews, soaked
• ⅓ cup water
• Juice of 1 lemon
• 2 tablespoons nutritional yeast
• 1 teaspoon Dijon-style mustard (no added salt)
• 1 garlic clove
• Black pepper to taste

1. Toss the chickpeas with the garlic powder and paprika and bake on parchment at 400°F for 25 minutes, until crisp.
2. Blend the cashews, water, lemon, nutritional yeast, mustard and garlic into a dressing.
3. Massage the kale with a third of the dressing, then toss with the romaine and the rest.
4. Top with chickpeas and black pepper.

🍓 Strawberry Spinach Salad with Poppy Seed Date Dressing

Baby spinach, strawberries, red onion and almonds with a creamy lemon, date and poppy seed dressing. Makes 4.
🏷️ Kitchen Monk™ Original · written, not yet kitchen-tested · nutrition pending · 🎥 video not yet filmed

• 8 cups baby spinach
• 2 cups strawberries, sliced
• ¼ red onion, thinly sliced
• ¼ cup sliced unsalted almonds
• 2 tablespoons raw cashews, soaked
• 2 Medjool dates, soaked
• Juice of 1 lemon
• 2 tablespoons apple cider vinegar
• ¼ cup water
• 1 teaspoon poppy seeds

1. Blend the cashews, dates, lemon, vinegar and water until smooth, then stir in the poppy seeds.
2. Toss the spinach, strawberries and onion with the dressing.
3. Top with almonds.

🫘 Three-Bean Salad with Dijon-Dill Dressing

Green beans, kidney beans and chickpeas with celery and red onion in a tangy mustard-dill dressing. Makes 6.
🏷️ Kitchen Monk™ Original · written, not yet kitchen-tested · nutrition pending · 🎥 video not yet filmed

• 8 ounces green beans, trimmed and cut
• 1½ cups cooked kidney beans (carton or no-salt-added, bisphenol A–free can), rinsed
• 1½ cups cooked chickpeas (carton or no-salt-added, bisphenol A–free can), rinsed
• 2 celery stalks, diced
• ½ red onion, minced
• ¼ cup chopped fresh dill
• 3 tablespoons red wine vinegar
• 1 tablespoon Dijon-style mustard (no added salt)
• 1 Medjool date, soaked and mashed
• 2 tablespoons water

1. Steam the green beans 4 minutes, then cool in cold water.
2. Whisk the vinegar, mustard, date and water into a dressing.
3. Toss everything together and chill 30 minutes.

🥕 Shredded Carrot and Raisin Salad with Orange

A sweet, crunchy salad of shredded carrots, raisins and sunflower seeds in an orange-ginger dressing. Makes 4.
🏷️ Kitchen Monk™ Original · written, not yet kitchen-tested · nutrition pending · 🎥 video not yet filmed

• 4 cups shredded carrots
• ⅓ cup raisins
• ¼ cup unsalted sunflower seeds
• 2 tablespoons chopped parsley
• Juice and zest of 1 orange
• 1 tablespoon lemon juice
• 1 teaspoon grated ginger
• ½ teaspoon cinnamon

1. Whisk the orange juice and zest, lemon, ginger and cinnamon.
2. Toss with the carrots, raisins and parsley.
3. Top with sunflower seeds just before serving.

🫓 Spinach, Mushroom and White Bean Quesadillas

Crisp, oil-free whole-wheat quesadillas filled with garlicky mushrooms, spinach and a creamy mashed white bean spread. Makes 4.
🏷️ Kitchen Monk™ Original · written, not yet kitchen-tested · nutrition pending · 🎥 video not yet filmed

• 8 ounces mushrooms, sliced
• 3 garlic cloves, minced
• 4 cups baby spinach
• 1½ cups cooked white beans (carton or no-salt-added, bisphenol A–free can), rinsed
• 2 tablespoons nutritional yeast
• Juice of ½ lemon
• 1 teaspoon dried oregano
• 8 whole-wheat tortillas (no added salt or oil)
• Kitchen Monk salsa for serving

1. Cook the mushrooms in a dry nonstick skillet for 8 minutes, then add the garlic and spinach until wilted.
2. Mash the beans with the nutritional yeast, lemon and oregano.
3. Spread the beans on 4 tortillas, top with the mushroom mixture and cover with the remaining tortillas.
4. Cook each in a dry nonstick skillet for 3 minutes per side; cut into wedges and serve with salsa.

🍜 Vegetable Lo Mein with Brown Rice Noodles

Brown rice noodles tossed with cabbage, carrots, mushrooms and snow peas in a ginger-garlic date sauce, made without soy sauce. Makes 4.
🏷️ Kitchen Monk™ Original · written, not yet kitchen-tested · nutrition pending · 🎥 video not yet filmed

• 8 ounces brown rice noodles (no added salt)
• 3 cups shredded cabbage
• 2 carrots, cut into matchsticks
• 8 ounces shiitake or cremini mushrooms, sliced
• 2 cups snow peas
• 4 garlic cloves, minced
• 1 tablespoon grated ginger
• 3 Medjool dates, soaked in ½ cup hot water
• 3 tablespoons unseasoned rice vinegar
• 1 tablespoon tomato paste (carton or no-salt-added, bisphenol A–free can)
• 1 teaspoon toasted sesame seeds
• 3 green onions, sliced

1. Cook the noodles and drain.
2. Blend the dates with their water, the vinegar and tomato paste into a sauce.
3. Cook the vegetables, garlic and ginger in a large nonstick pan with splashes of water for 6 minutes.
4. Toss with the noodles and sauce, and top with sesame seeds and green onions.

🍛 Cauliflower and Chickpea Tikka Masala

Roasted cauliflower and chickpeas in a creamy tomato, ginger and garam masala sauce, served with brown basmati rice. Makes 5.
🏷️ Kitchen Monk™ Original · written, not yet kitchen-tested · nutrition pending · 🎥 video not yet filmed

• 1 head cauliflower, cut into florets
• 1 onion, diced
• 4 garlic cloves, minced
• 1 tablespoon grated ginger
• 2 teaspoons garam masala
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon turmeric
• 3 cups crushed tomatoes (carton or no-salt-added, bisphenol A–free can)
• 1½ cups cooked chickpeas (carton or no-salt-added, bisphenol A–free can), rinsed
• ½ cup raw cashews, blended with ¾ cup water
• ¼ cup chopped cilantro
• Cooked brown basmati rice for serving

1. Roast the cauliflower on parchment at 425°F for 25 minutes.
2. Cook the onion with splashes of water for 8 minutes; add the garlic, ginger and spices for 1 minute.
3. Add the tomatoes and simmer 10 minutes, then stir in the cashew cream, chickpeas and cauliflower.
4. Simmer 5 minutes, top with cilantro, and serve over rice.

🌮 Portobello and Black Bean Fajitas

Sizzling strips of portobello, peppers and onion with lime and smoky spices, folded into corn tortillas with black beans. Makes 4.
🏷️ Kitchen Monk™ Original · written, not yet kitchen-tested · nutrition pending · 🎥 video not yet filmed

• 4 portobello mushroom caps, sliced
• 2 bell peppers, sliced
• 1 onion, sliced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder (no added salt)
• ½ teaspoon smoked paprika
• Juice of 1 lime
• 1½ cups cooked black beans (carton or no-salt-added, bisphenol A–free can), rinsed
• 8 corn tortillas (no added salt or oil)
• 1 avocado, sliced
• ¼ cup chopped cilantro

1. Cook the mushrooms, peppers and onion in a hot nonstick skillet with splashes of water for 10 minutes, until browned.
2. Add the spices and lime and toss.
3. Warm the beans and tortillas.
4. Fill the tortillas with beans, vegetables, avocado and cilantro.

🍠 White Bean and Kale Stuffed Sweet Potatoes

Baked sweet potatoes split and filled with garlicky white beans, kale and sun-dried tomatoes, finished with tahini-lemon. Makes 4.
🏷️ Kitchen Monk™ Original · written, not yet kitchen-tested · nutrition pending · 🎥 video not yet filmed

• 4 medium sweet potatoes
• 1 onion, diced
• 3 garlic cloves, minced
• 1 bunch kale, chopped
• 1½ cups cooked white beans (carton or no-salt-added, bisphenol A–free can), rinsed
• ¼ cup chopped sun-dried tomatoes (no salt added, not packed in oil)
• 1 teaspoon dried oregano
• 2 tablespoons tahini
• Juice of 1 lemon
• 3 tablespoons water

1. Bake the sweet potatoes at 400°F for 45 minutes, until soft.
2. Cook the onion and garlic with splashes of water for 5 minutes, then add the kale, beans, tomatoes and oregano and cook until the kale wilts.
3. Whisk the tahini, lemon and water.
4. Split the sweet potatoes, fill with the bean mixture and drizzle with tahini-lemon.

🌶️ Smoky Pinto Bean Tostadas

Baked crisp corn tortillas spread with smoky mashed pinto beans and piled with lettuce, tomato, onion and avocado. Makes 4.
🏷️ Kitchen Monk™ Original · written, not yet kitchen-tested · nutrition pending · 🎥 video not yet filmed

• 8 corn tortillas (no added salt or oil)
• 3 cups cooked pinto beans (carton or no-salt-added, bisphenol A–free can), rinsed
• ½ cup water
• 1 teaspoon ground cumin
• ½ teaspoon chipotle powder
• ½ teaspoon garlic powder
• 2 cups shredded romaine
• 1 tomato, diced
• ¼ red onion, minced
• 1 avocado, diced
• Juice of 1 lime

1. Bake the tortillas on a rack at 400°F for 8 to 10 minutes, until crisp.
2. Mash the beans with the water and spices in a pan over medium heat until thick.
3. Spread beans on each tostada and top with lettuce, tomato, onion, avocado and lime.

🍞 Lentil Loaf with Tangy Date Glaze

A hearty, sliceable loaf of lentils, oats, mushrooms and vegetables, baked under a tomato-date glaze. Makes 8 slices.
🏷️ Kitchen Monk™ Original · written, not yet kitchen-tested · nutrition pending · 🎥 video not yet filmed

• 2 cups cooked brown lentils
• 1 cup rolled oats
• 8 ounces mushrooms, finely chopped
• 1 onion, minced
• 1 carrot, grated
• 2 garlic cloves, minced
• 2 tablespoons ground flaxseed mixed with 5 tablespoons water
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• ¼ cup tomato paste (carton or no-salt-added, bisphenol A–free can)
• 3 Medjool dates, soaked
• 2 tablespoons apple cider vinegar
• 2 tablespoons water

1. Heat the oven to 375°F and line a loaf pan with parchment.
2. Cook the mushrooms, onion, carrot and garlic with splashes of water for 8 minutes.
3. Pulse half the lentils with the oats, then mix with the remaining lentils, vegetables, flax mixture and spices; press into the pan.
4. Blend the tomato paste, dates, vinegar and water into a glaze, spread on top, and bake 50 minutes. Rest 15 minutes before slicing.

🧄 Roasted Garlic and Rosemary White Bean Spread

A mellow, creamy spread of roasted garlic, white beans, lemon and rosemary for toast, wraps and vegetables. Makes About 2 cups.
🏷️ Kitchen Monk™ Original · written, not yet kitchen-tested · nutrition pending · 🎥 video not yet filmed

• 1 head garlic, top sliced off
• 3 cups cooked white beans (carton or no-salt-added, bisphenol A–free can), rinsed
• Juice of 1 lemon
• 1 tablespoon tahini
• 1 teaspoon chopped fresh rosemary
• 3 to 5 tablespoons water
• Black pepper to taste

1. Wrap the garlic in parchment and foil and roast at 400°F for 40 minutes, until soft.
2. Squeeze the cloves into a food processor with the beans, lemon, tahini and rosemary.
3. Blend, adding water until creamy; season with pepper.

🍇 Balsamic Fig Dressing

A rich, sweet-tart dressing of dried figs, balsamic vinegar and Dijon for green salads and roasted vegetables. Makes About 1 cup.
🏷️ Kitchen Monk™ Original · written, not yet kitchen-tested · nutrition pending · 🎥 video not yet filmed

• 5 dried figs, stems removed, soaked in hot water
• ¼ cup balsamic vinegar
• 1 teaspoon Dijon-style mustard (no added salt)
• 1 small garlic clove
• ½ cup water
• Black pepper to taste

1. Blend everything, including a splash of the fig soaking water, until smooth.
2. Thin with more water as needed; keeps 1 week refrigerated.

🥭 Mango-Lime Nice Cream

A sunny soft-serve of frozen mango and banana blended with lime zest and a splash of soy milk. Makes 3.
🏷️ Kitchen Monk™ Original · written, not yet kitchen-tested · nutrition pending · 🎥 video not yet filmed

• 2 cups frozen mango chunks
• 1 frozen ripe banana
• Zest and juice of 1 lime
• ¼ cup unsweetened soy milk
• Fresh mint for topping

1. Blend everything except the mint in a high-speed blender or food processor, stopping to scrape, until smooth and thick.
2. Serve right away topped with mint, or freeze 30 minutes for a firmer scoop.

🫑 Stuffed Mini Peppers with Herbed White Bean Filling

Sweet mini peppers filled with a lemony white bean, herb and garlic spread for parties and lunch boxes. Makes 6.
🏷️ Kitchen Monk™ Original · written, not yet kitchen-tested · nutrition pending · 🎥 video not yet filmed

• 16 sweet mini peppers, halved and seeded
• 1½ cups cooked white beans (carton or no-salt-added, bisphenol A–free can), rinsed
• Juice of 1 lemon
• 1 garlic clove
• 2 tablespoons tahini
• 2 tablespoons chopped fresh dill
• 2 tablespoons chopped chives
• Black pepper to taste
• Smoked paprika for dusting

1. Blend the beans, lemon, garlic and tahini until smooth, then stir in the herbs and pepper.
2. Spoon or pipe into the pepper halves.
3. Dust with smoked paprika and chill until serving.

🍞 Carrot Raisin Oat Bread

A moist, lightly spiced quick bread of whole-wheat flour, oats, grated carrot and raisins, sweetened with dates and banana. Makes 1 loaf (10 slices).
🏷️ Kitchen Monk™ Original · written, not yet kitchen-tested · nutrition pending · 🎥 video not yet filmed

• 1½ cups whole-wheat pastry flour
• 1 cup rolled oats
• 1½ teaspoons baking powder (aluminum-free)
• ½ teaspoon baking soda
• 2 teaspoons cinnamon
• ½ teaspoon ground ginger
• 2 ripe bananas, mashed
• 6 Medjool dates, blended with ¾ cup unsweetened soy milk
• 2 tablespoons ground flaxseed
• 1½ cups grated carrot
• ½ cup raisins

1. Heat the oven to 350°F and line a loaf pan with parchment.
2. Mix the dry ingredients.
3. Stir in the banana, date mixture and flaxseed, then fold in the carrot and raisins.
4. Bake 55 to 60 minutes, until a toothpick comes out clean; cool before slicing.

🍊 Cranberry-Orange Oat Scones

Tender oat scones bright with orange zest and fresh cranberries, sweetened with dates and held together with cashew butter. Makes 8 scones.
🏷️ Kitchen Monk™ Original · written, not yet kitchen-tested · nutrition pending · 🎥 video not yet filmed

• 2 cups oat flour
• ½ cup rolled oats
• 1 teaspoon baking powder (aluminum-free)
• 1 teaspoon cinnamon
• Zest of 1 orange
• 5 Medjool dates, blended with ⅓ cup fresh orange juice
• 2 tablespoons unsalted cashew butter
• ¼ cup unsweetened soy milk
• ¾ cup fresh or frozen cranberries, chopped

1. Heat the oven to 375°F and line a sheet pan with parchment.
2. Mix the flour, oats, baking powder, cinnamon and zest.
3. Stir in the date mixture, cashew butter and soy milk, then fold in the cranberries.
4. Pat into an 8-inch round, cut into 8 wedges, separate on the pan and bake 20 to 22 minutes.

🍫 No-Bake Chocolate Cherry Oat Bars

Chewy no-bake bars of oats, dates, cocoa and dried tart cherries, pressed into a pan and chilled. Makes 12 bars.
🏷️ Kitchen Monk™ Original · written, not yet kitchen-tested · nutrition pending · 🎥 video not yet filmed

• 12 Medjool dates, pitted
• 2 cups rolled oats
• ¼ cup unsweetened cocoa powder
• ¼ cup unsalted almond butter
• ½ cup unsweetened dried tart cherries
• 2 tablespoons chia seeds
• 1 teaspoon vanilla extract
• 2 to 4 tablespoons water as needed

1. Pulse the dates in a food processor into a paste.
2. Add the oats, cocoa, almond butter, chia and vanilla and pulse until it holds together, adding water a spoonful at a time.
3. Pulse in the cherries briefly, press into a parchment-lined 8-inch pan, and chill 1 hour before cutting.

Educational information, not medical advice. If you take medicine for diabetes or blood pressure, check with your prescriber before big changes in how you eat.