If you love Lara Bars, you'll gobble up these date-based, no-oven-required bars. Just keep in mind that dates, while nutritious, contain plenty of sugar -- so no, you shouldn't eat the entire pan, no matter how much you want to.

Time to prep: As long as it takes you to toss all the ingredients in a food processor

Ingredients:
2 cups pitted dates
3/4 cup raw cashews
1/4 cup nut butter
1/2 cup unsweetened shredded coconut
2 tablespoons cocoa powder
1 pinch salt

Directions:
Put all ingredients into a food processor, and blend until the mixture begins to ball up. Line a 9-inch square pan with parchment paper, and use your hands to press the mixture evenly into the bottom of the pan. Refrigerate for 30 minutes before slicing into bars, then store in the refrigerator in an airtight container.

Recipe via Super Healthy Kids

Though tiny, these energy-boosting balls pack a serious dose of protein, thanks to their blend of protein-rich almond butter and protein powder.

Time to prep: 15 minutes

Ingredients:
1/2 cup rolled oats
1/4 cup shredded coconut
2 tablespoons ground flaxseed
2 tablespoons vanilla protein powder
1-1/2 tablespoon hemp seeds
1/4 cup dried blueberries
1/4 cup natural almond butter
2-3 tablespooons agave nectar
1/2 teaspoon vanilla extract

Directions:
In a large bowl, combine all dry ingredients. Add in the wet ingredients and stir until well combined. Use your hands to form the mixture into balls, and store in the fridge for one to two weeks.

Recipe via Chelsea's Healthy Kitchen

These zesty, slightly salty, pop-in-your-mouth treats are not only fun to eat, they're fun to make. The combo of coconut and lime is reminiscent of summer -- and by that, we mean poolside cocktails.

Time to prep: 5 minutes

Ingredients:
3/4 cup almonds
1/4 cup cashews
1-1/2 cups pitted Medjool dates
Zest of 3 limes
Juice of 3 limes
Pinch of salt
1/3 cup unsweetened coconut flakes

Directions:
Finely chop the nuts in a food processor or blender, then add the dates, salt, lime zest and juice. Blend until the mixture starts to clump, then transfer to a bowl. Use your hands to form the mixture into balls, and then roll each one into coconut flakes. Store in an airtight container in the fridge for up to a week.

Recipe via Paleo Grubs

This four-ingredient recipe contains healthy fats and antioxidant-packed blueberries, making it the perfect no-guilt summer indulgence. Bonus: They're vegan, gluten-free and paleo-friendly.

Time to prep: 5 minutes

Ingredients:
2 cups creamed coconut
2 cups fresh blueberries
1/4 cup maple syrup
2 teaspoons ground vanilla beans

Directions:
Combine all ingredients in a food processor until smooth. Line an 8-inch square pan with parchment paper, then spread the mixture evenly in the pan. Let chill in the fridge for 15 to 20 minutes, then cut into squares. Store in the refrigerator for up to a week.

Recipe via My Whole Food Life