One of the best snack hacks we’ve come across for battling that dreaded 3pm energy slump is to keep a batch of raw superfood balls in the fridge at all times. They’re nutrient-dense, can be made in a wide range of flavors and are impossibly easy to prep. We regularly rotate through a few fave recipes, but lately, we love this chocolate chip version from The High-Protein Vegan Cookbook by blogger, Ginny Kay McMeans.

Usually enjoyed in savory recipes, lentils are an amazing source of fiber and plant protein. In this recipe, they bring a cozy depth to the maple syrup, shredded coconut, sunflower seeds, oats and almond butter — a delicious little bundle of plant-based fuel. Here’s how to make…