These snacks recipes are as delicious as they are fast and easy to make! Recipes below đ
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Savory Spice:
Baker’s Brew Coffee Spice:
CHIPOTLE BLACK BEAN HUMMUS
makes 3 cups
1 1/2 cups chickpeas
1 1/2 cups black beans
1/4 cup tahini
3 Tbsp lemon juice
1 Tbsp olive oil
1/4 cup water
1 scant tsp salt
2 cloves of garlic
1-3 chipotle peppers in adobo sauce*
Add all ingredients to a food processor and process until completely smooth. Enjoy with carrots, pita bread, chips, or on your favorite sandwiches or wraps!
* Add 1 chipotle pepper in adobo for a mild spiciness level, 2 for medium, and 3 for spicy!
PUMPKIN PIE LARABARS
makes 7 bars
1/2 cup almonds
1/2 cup cashews
1/2 cup (4 oz) pitted dates
2 Tbsp canned pumpkin
1 tsp pumpkin pie spice
1. Add nuts to food processor and process until smooth. Then add rest of ingredients and process again until smooth and it holds together in a dough-like consistency. You may need to scrape down the sides a few times to get it evenly processed.
2. Put a large piece of plastic wrap on a cutting board and turn out mixture onto plastic wrap. Pull plastic wrap around the “dough” and form into a flat rectangle. Refrigerate for about 30 minutes.
3. Cut into bars. Store in the refrigerator until ready to eat.
MOCHA LATTE NO-BAKE COOKIES
makes 12 mini cookies or 6 regular size ones
2 Tbsp + 2 tsp maple syrup, divided
1 Tbsp + 2 tsp melted coconut oil, divided
1 Tbsp almond butter
1 tsp baker’s brew coffee spice
2 tsp espresso powder
1/2 cup oats
2 tsp cocoa powder
Flaky sea salt, optional
1. Add 2 Tbsp maple syrup, 1 Tbsp melted coconut oil, and almond butter to a medium bowl and mix well. Microwave for 30 seconds or so, just until everything mixes together in a smooth consistency. Then stir in the baker’s brew coffee spice and espresso powder.
2. Next add the oats and mix well. Drop the oat mixture into mini muffin tins by the teaspoonful or normal muffin tins by the tablespoonful and put in the refrigerator.
3. In a small bowl, mix 2 tsp maple syrup, 2 tsp melted coconut oil, and 2 tsp cocoa powder. If coconut oil stiffens up, microwave the mixture for 20 seconds or so. Take the muffin tin out of the fridge and drizzle the chocolate sauce over each of the cookies evenly and sprinkle with flaky sea salt if desired. Put back in the fridge for 10 minutes or so.
4. To remove the cookies from the muffin tin, rub your hand or a warm washcloth on the bottom of each muffin cup to warm the metal, then use a fork to pull at the edge of each cookie and pop them out. Store in the fridge until ready to eat!
Music: Heart Ache – Broke for Free