These are my three all-time favorite healthy & nutritious snacks that also can double as a treat! I hope you find some time to make one of these and enjoy. Bonus! Include your kids to help. It’s a great activity!
Chickpea Cookie Dough Bites || from Melody Brandon
1 Can Rinsed Chickpeas
1/3 Cup Creamy Peanut Butter
1/4 tsp of Sea Salt
3 Tablespoons Honey
1 1/2 Teaspoon Vanilla
1/3 Cup Mini Chocolate Chips
Blend all ingredients together until smooth in food processor. Stir, blend once more. After fully smooth, stir in chocolate chips. Scoop them out with an ice cream scooper and put them on a parchment paper lined tray and stick inside the freezer for 10 mins to one hour to set.
Then roll the scooped dough into balls with your hands. To fancy them up, dip them in melted chocolate and sprinkle with course sea salt for an added pop of flavor! Store in bowl or tupperware in fridge or freezer.
Blueberry Crisp || adapted from Shauna Niequst
Ingredients
4 cups blueberries (or any fruit, really)
Crisp topping:
1 cup old fashioned oats
½ cup pecans or almonds
½ cup almond meal (available at Trader Joe’s, Whole Foods, health food stores, or made by putting almonds in food processor until fine, but before they turn to almond butter)
¼ cup maple syrup
¼ cup olive oil
½ tsp salt
Instructions
Pour four cups fruit into 8×8 pan. Spread crisp topping over the fruit. Bake at 350 degrees 35-40 minutes, or longer if topping and fruit are frozen, until fruit is bubbling and topping is crisp and golden.
Serves 4
Oatmeal Cookie Energy Bites || from Cara Clark Nutrition
3/4 cup raisins
1/4 cup pitted medjool dates
1/4 cup natural nut butter (Peanut, cashew, almond, etc.)
1/4 cup unsweetened coconut flakes
3/4 cup + 3 tbl. rolled oats, divided (I like to use Gluten Free Oats)
2 Tbl flax meal
2 Tbl Hemp Seeds (or chia!)
2 teaspoons cinnamon
1/4 teaspoon sea salt
1 teaspoon vanilla
1/4 cup raw almonds
1/4 cup raw walnuts (or any other nuts you have on hand!)
Add all ingredients to the bowl of food processor, reserving the 3 Tbl of rolled oats. Pulse until everything is well mixed and crumbly. Pour mixture into medium bowl and add remaining oats, stirl until well combined. Using a cookie scooper, scoop out approx 1/2 Tbl of mixture and roll into a ball with your hands. Continue with remaining mixture and place the balls in airtight container and store in the fridge.
Makes approx 22 1″ balls
Serving size of 3
Recipe via Cara Clark Nutrition
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