All posts filed under: Snacks

vegan brownies

Choc Cherry Power Bars

If you looking for an easy sweet treat to make then these are the bars for you! They are essentially a raw ball but pressed into a bar shape. You simply blend everything together and then let the bars firm up in the freezer then drizzle with dark chocolate. I know they sound insanely delicious! I’ve given the classic choc cherry flavour combo a healthy twist and used raw cacao and sour dried cherries instead. the cacao makes these bars taste really indulgent. They are packed out with almonds, hazelnuts and oats so you get all of your good fats, protein and fibre, which also makes them the perfect sweet snack for after a workout. I love to whip up a big batch of these and them store in the freezer so I have a healthy snack on hand when I get a sweet craving. TIP: If your allergic to nuts you can easily swap out the almonds and hazelnuts for sunflower, pumpkin or hemp seeds. Choc Cherry Power Bars Makes about 16 bars     Prep/cook …

Peanut butter bliss balls

I’ve been sitting here at my computer trying to think of the best name for these treats. Protein bites? Raw balls? Energy balls? no no and no. They have to be bliss balls because each one is like a bite of pure heaven. I made this as an experiment one day with some ingredients I had in the cupboard not thinking it would be anything special and wow was I surprised. It’s now my favourite sweet snack recipe. The peanut butter and dates create the perfect combination of salty + sweet while the oats and pumpkin seeds bulk it out. You could even go a step further and dip them in melted dark chocolate. Pure bliss. I love taking these to work with me or out and about. When I have a healthier option on hand I’m not tempted to nibble on cake and chocolate bars. These are packed full of healthy fats fibre and protein. All the nutrients you need to fill you up until your next meal. PEANUT BUTTER BLISS BALLS Makes – …

Cheats Hummus

Hummus is a staple in my house its the perfect dip for any occasion or situation. I always have a jar in the fridge ready for snacking,  spreading thick on avocado toast, in a wrap or a dolloping on top of a roast veggie salad. You can even turn it into a divine salad dressing. I can’t get enough of plain hummus dusted with smoky paprika at the moment but sometimes I like to mix up the flavours by adding in leftover roast beets or pumpkin or spicing it up with chilli, turmeric or sun-dried tomatoes. The combinations are endless really. Traditionally hummus is made from scratch by cooking dried chickpeas then blending them with tahini, lemon and garlic into creamy dreamy goodness. This is my cheat’s version using the same ingredients but swapping out dried chickpeas for canned. It’s a breeze to make taking only 5 minutes in a food processor and lasts for up to a week in the fridge. Hummus Makes –     time – 10    Difficulty – Easy INGREDIENTS …