The Easy Dinner Cookbook

No-fuss recipes and family-friendly meals for the busy lifestyle. I mean who doesn’t want that?! I’m super excited to share with you the release of my new cookbook and can I just tell you it is jam packed with easy, quick recipes that are all mostly 30 minute meals. There is also a whole chapter dedicated to slow cooker and pressure cooker recipes and these alone are worth the book!

I hope you love it as much as I do. I’ve always want to use my skill set as a chef, business woman and super busy momma of soon to be 3 kiddos to help make dinner, meals in general and cooking a less daunting task. These are recipes that I use daily in my own home to make it all happen for my own families busy lifestyle and schedule that taste good (otherwise it is not sustainable), are healthy, quick to make and ones that the whole family enjoy!

The cookbook goes on PREORDER now and fully launches out MARCH 31st so grab your copy now at the link provided right here:

If you love it too, please review it on Amazon so other people can discover why your enjoying it and how it is making your life easier. I also want to know and to help others know what recipes you are absolutely loving! Favorites of mine are the Cauliflower Salad with Cranberries & Almonds, Deviled Egg Salad, Mexican-Style Baked Eggs with Tortillas, White Tortilla Pizzas, Butter Bean Stew, Sheet Pan Quesadillas, Honey Mustard Glazed Sheet Pan Chicken, Cold Chickpea Salad with Sliced Pita, Pressure Cooker Smoked Paprika Chicken, Sheet Pan Sausage Dinner, Easy Vegetarian Taco Bowls, Slow Cooker Coconut Chicken and so much more!!

I always want to be of service to helping people come together around a meal. I think this pause even if for just 20 minutes is so important. The act of making each other a priority and connecting even if just briefly to enjoy a meal together is so important. I really believe in our current on the go culture, we need this time so much right now.

Gluten Free Vegan Dark Chocolate Energy Bliss Bars


There are a lot of energy bars, fitness bars, on the go bars, you name it there are lots of bars lol!  I personally like to make my own because I know what is going into them.  It also allows you to control the sugar, sodium levels and keep them simple without any added preservatives or extra ingredients we really don’t need as they aren’t great for our gut health either.

I think what I really love about these most though is how easy they are to do plus the versatility.  The nut butter can be switched to peanut butter, sunflower butter, almond butter just to name a few and they can be topped with goji berries, crushed nuts or whatever you fancy.  These are really nice as an afternoon pick me up with a big cup of tea or as a dessert.  You can also cut them into any size you like.  If you want, they can be cut into smaller individual bite size bars or a bit larger for more granola bar size.  You get to choose so that’s the fun part!  I hope you enjoy them as much as I do for sure.  I really love the extra crunch of the cacao nibs in these and they give you a little subtle energy boost too!  We could all use a little of that!


Square baking pan 9 by 9

Parchment Paper

Measuring Spoons

Measuring Cups

Food Processor


Double Boiler or Two Equal Sized Small Pots

Sharp Knife


Bottom Crust:

12 dates pitted deglet or medjool dates 

1/2 cup hot water for soaking dates 

2 cups gluten free oatmeal (I like Qia oatmeal)

Pinch of sea salt

2 tbs cacao nibs 

2 tbs flax seeds (optional)

1/2 cup cashew butter or nut butter of your choice 

1 tsp real vanilla extract 

3 tbs reserved date water

Second Layer:

2/3 cup cashew butter or nut butter of your choice 

2 tbs cacao nibs (optional) for added crunch

Top Layer for chocolate coating:

1 cup dark chocolate chips 

1 tbs coconut oil 

Pinch of sea salt (optional)

2 tbs cacao nibs (optional)


Take a small bowl and add pitted dates then add hot water.  Set aside and let soak for 10 minutes.  While the dates are soaking, take your food processor and add oatmeal, sea salt cocoa nibs, flax seeds, cashew butter and vanilla extract.  Now remove dates from the water, making sure to save the date water.  Add the softened pitted dates.  Pulse the food processor till the ingredients become a sticky dough then add the reserved date water and continue to pulse a little more till all the ingredients are fully combined and a nice dough has formed.  Take your baking pan and line with parchment paper, then use a spatula and add dough.  Use your spatula first, then your hands by pressing to evenly distribute the dough thoroughly though the pan making approximately a 1 inch bottom.

Once you have the bottom layer down, now use a spatula and smooth the second nut butter layer over the dough.  You can sprinkle as well with cacao nibs for extra crunch.  Then set aside briefly while you make the top chocolate layer.

Take a double boiler or two equal sized pots and place them inside of each other.  Fill the bottom pot with water then place the second pot on top.  Add the dark chocolate chips along with the coconut oil then place your heat on your stove top to medium.  Chocolate will begin to melt.  Once fully melted, use a spatula once again and pour over the nut butter layer.  Evenly smooth the chocolate over the top till fully covered.  Sprinkle with another layer of cacao nibs and a touch of sea salt to add extra flavor and crunch.  It is optional but makes this really special.  Then place in the freezer for at least one hour till the bars are firm and chocolate is solid.

Once firm, take a very sharp knife and cut into indivual bars.  These can be stored in an airtight glass container like a Pyrex in your refrigator for up to 7 days or some like to keep these in the freezer.  Yum!

For more easy, delicious recipes like this, my new cookbook Empowerful can be ordered at the below link:

If you enjoy my recipes, I would love to see your pictures and creations! Please tag me and your favorite recipes on social media on Facebook at Chef Emery or on Instagram @chef_emery !

Oxoxoxo Chef Emery

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