Category: Healthy Snacks

Healthy Snack Ideas

Walnut Brownie Power Bites

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Walnut Brownie Power Bites
 
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Serves: 24
Ingredients
Instructions
  1. Chop up the dates and raw walnuts (separately) in a Cuisinart food processor.
  2. Add the chopped dates & walnuts, sunflower butter, tahini, vanilla stevia, cinnamon, cold brew and cacao powder into a Vitamix.
  3. Mix until it forms into a dough using the tamper.
  4. Place in the fridge in a covered mixing bowl for 10 minutes to cool.
  5. Fold chocolate chips into the dough.
  6. Roll into ping pong sized balls and roll in chia seeds (coating about ¾ of the ball).
  7. Freeze and enjoy in 2 weeks!
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Piña Colada Power Balls

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Piña Colada Power Balls
 
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Serves: 14
Ingredients
Instructions
  1. Use the Cuisinart to chop up the dates.
  2. Place the pineapple, ¼ cup of coconut flour, ground flax seed, vanilla extract, coconut butter, and dates into the Vitamix and blend until it forms a dough.
  3. Then pour dough into a large bowl and mix in the rest of the coconut flour so it creates a thicker dough that you can form into balls.
  4. Pour shredded coconut onto a plate and roll each ball to coat.
  5. Store in the freezer for up to 2 weeks. Enjoy!
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Cookie Dough Protein Bites

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Cookie Dough Protein Bites
 
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Serves: 22
Ingredients
Instructions
  1. Place almonds into food processor and grind into almond meal.
  2. Put almond meal plus all ingredients (except dark chocolate chips!) into the vitamix or high speed food processor. Blend into a warm dough.
  3. Place dough into a large bowl and fold in dark chocolate chips.
  4. Roll into small bite-sized bowls and put in container and freeze for up to 2 weeks (but doubtful you'll have them for that long because they're so delicious!)
  5. Enjoy for breakfast, snack, or dessert!
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Almond Joy Protein Balls

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Almond Joy Protein Balls
 
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Serves: 22
Ingredients
  • 1 cup raw almonds
  • ½ cup of gluten free rolled oats
  • 5 pitted dates
  • 1 scoop Vega Vanilla and Greens
  • 2 tbsp ground flax seed
  • 1 squeeze pack or 1 tbsp almond butter
  • 2 tbsp coconut butter
  • 2 tbsp coconut oil
  • ⅓ cup of dark chocolate chips
  • ½ cup of shredded coconut (For coating the balls)
Instructions
  1. Grind/chop up almonds and oats into a somewhat chunky flour in a food processor.
  2. Chop up dates, almond butter, coconut oil and coconut butter in a food processor to form a paste.
  3. Chop up dark chocolate chips into small pieces and set aside until the end.
  4. Put almond/oat flour, the paste, and the rest of the dry ingredients together into a high speed blender until it forms a batter. Lastly, throw in the dark chocolate pieces so it's mixed in but not ground in.
  5. Pour shredded coconut on a dish. Then pour batter into a bowl. Roll the batter into small balls and then roll in the shredded coconut until it's mostly coated.
  6. Store in the freezer to keep up to 2 weeks or in the fridge for about 1 week. You can eat frozen or take it out to thaw for about 15 minutes. Enjoy!
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Dairy-free Buffalo Chicken Dip

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Dairy-free Buffalo Chicken Dip
 
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Serves: 6-8
Ingredients
  • -1/2 rotisserie chicken shredded
  • -8 oz dairy-free cream cheese (I used the Tofutti brand.)
  • -1 cup dairy-free cheese (I used the Daiya brand.)
  • -1/2 cup of Frank's Red Hot
  • -Celery sticks and/or tortilla chips
Instructions
  1. Pre-heat oven to 350 degrees F.
  2. Mix cream cheese, cheese, and frank's red hot together in a bowl. Then add in shredded rotisserie chicken and mix until everything is blended.
  3. Place in a pyrex pan greased with coconut oil.
  4. Bake for 30 minutes or until cheese is melted and the edges are browned.
  5. Serve immediately with celery sticks and/or tortilla chips!
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Homemade Trail Mix

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Homemade Trail Mix
 
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Recipe type: Healthy Snacks
Serves: 6
Ingredients
  • ½ cup @woodstockfoods raw cashews
  • ½ cup walnuts
  • ½ cup pecans
  • ½ cup almonds
  • ¼ cup shredded coconut
  • ¼ cup sunflower seeds
  • ½ cup @thrivemkt dark chocolate chips
Instructions
  1. Preheat the oven to 350•F
  2. Combine all raw nuts, seeds, and shredded coconut in a bowl.
  3. Bake for about 20-25 minutes (making sure to toss periodically so they don't burn!)
  4. Cool for about 15-20 minutes and then mix in the chocolate chips.
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