This “in between Winter and Spring” weather trying to figure out if it wants to stay cold or become warmer always makes us want to Netflix and Chill with a big plate of snacks. The when the sun starts shining we always feel super guilty for munching down everything in our fridge,
Here’s some of our favorite homemade snacks that we never feel guilty after eating!
Chocolate Peanut Butter Banana Nice Cream
- 4 bananas (frozen)
- 3/4 cup almond milk
- 1/3 cup natural peanut butter
- 2 tablespoons mini dark chocolate chips
- In a food processor or blender, blend bananas and almond milk until smooth.
- With a spatula, place 1/2 of the banana mixture in a flat layer in a 9×5 loaf pan (or another pan you can cover).
- Dollop spoonfuls of peanut butter onto the banana layer and spread just slightly. Sprinkle chocolate chips over layer.
- Spread the rest of the banana layer over the top. Cover tightly and freeze. It should be ice cream texture in about 3 hours.
- Keep stored in refrigerator and thaw for about 15-20 minutes before enjoying.
- To serve, scoop into bowls and top with melted peanut butter* and mini chocolate chips if desired.
- 1 ½ cups unsweetened coconut, shreds or flakes
- ¼ cup coconut oil, solid or melted
- 2 tablespoons pure maple syrup
Chocolate Dip Layer
- ½ cup vegan chocolate chips
- 1 teaspoon coconut oil
- 32 unsalted almonds
- 2 tablespoons vegan chocolate chips
- ¼ teaspoon coconut oil
- Line an 8.5×4.5 inch or 9×5 inch loaf pan with parchment paper or wax paper. Set aside for later.
- Make the coconut bars: Add all Coconut Bars ingredients to a blender or food processor: coconut, coconut oil and maple syrup. Blend until you get a wet and sticky mixture, with smaller, but still noticeable coconut pieces
- Pour coconut mixture into the prepared loaf pan. Using a rubber spatula, press down and smooth until you get a tightly packed, even layer. Freeze for 15-20 minutes.
- Remove from freezer. Lift the coconut bars out of the loaf pan. Cut into 16 rectangular bars. Line a baking sheet with wax paper or parchment. Lay these bars on the sheet, evenly spaced apart. Place back into the freezer while you prepare the chocolate layer.
- Make the Chocolate Dip Layer: Use the double boiler method, or the following. In a medium, microwave safe bowl, add the Chocolate Dip Layer ingredients: ½ cup vegan chocolate chips and 1 teaspoon coconut oil. Heat in 20-second increments until just slightly softened and melted. Stir until smooth.
- Remove coconut bars from the freezer. Dip the bottom of one coconut bar into the bowl of melted chocolate, creating a thin coating. Use the side of the bowl to scrape off excess chocolate. Place back onto the baking sheet. Repeat until all coconut bars have been coated.
- Dip one side of an almond in the melted chocolate and press into half the surface of one bar, leaving room for another almond. Dip another almond in chocolate and press into the remaining surface of the bar. Repeat for all bars. Place baking sheet back into the freezer while you make the chocolate drizzle.
- Make the chocolate drizzle: Add the Chocolate Drizzle ingredients to the bowl of leftover melted chocolate: 2 tablespoons chocolate chips and ¼ teaspoon coconut oil. Heat in the microwave in 20-second increments until just softened. Stir until smooth.
- Using a rubber spatula, scrape melted chocolate into a plastic zip bag with a very small tip cut off, or a small piping bag fitted with a very fine tip. Holding the bag over one candy bar, pipe the chocolate in a zigzag motion, starting from one end of the bar and finishing at the other. Repeat for all bars.
- Place baking sheet into the freezer for 10-15 minutes. Thaw for 10-15 minutes before serving. Enjoy! Storing instructions below.
- 1 15 ounce can chickpeas, drained and rinsed
- Homemade Ranch Seasoning (4 tsp dried dill, 2 tsp onion powder and 2 tsp garlic powder)
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- juice of 1/2 a fresh lemon
- Preheat the oven to 400F.
- In a small bowl, toss together the beans, Ranch Seasoning, salt, oil, and lemon juice so the beans get nice and coated.
- Spread them out into a single layer on a cookie sheet.
- Bake for 30-45 minutes, stirring them after 20 minutes, until the chickpeas start to turn just a little bit golden brown.
- Let them cool until you can comfortably handle them before you munch! You can also store them in an airtight container in the fridge, and they will keep for a couple of days.
- 1 medium sized head cauliflower
- ½ cup buffalo cayenne pepper hot sauce
- 1 cup cooked potato (about 1 medium potato)
- 1 cup raw cashews
- ½ cup cooked white beans, drained and rinsed
- ¼ cup cashew milk
- ¼ cup veggie broth
- ¼ cup buffalo cayenne pepper hot sauce
- ¼ of a medium onion
- 2 garlic cloves
- Preheat oven to 450.
- Chop cauliflower and mix with ½ cup hot sauce until full coated. Spread out on a parchment lined cookie sheet. Bake for 20 minutes until slightly crisp. After baking it should be about 3 cups cauliflower (easier to measure after baking as it is softer and fits into a measuring cup easier).
- Lower oven temp to 350.
- Make sauce. Cook potato and onion by boiling until soft. Place all sauce ingredients into a high speed blender and blend until smooth. Pour into a large bowl.
- Put baked cauliflower into the bowl and mix well to incorporate the sauce. Pour into an 8 x 8 baking dish.
- Bake at 350 degrees for 15-20 minutes. Check at 15 minutes and see if it has formed a nice firm layer on the top. Everything is cooked already so no need to worry about the cauliflower cooking, but you want it nice and heated all the way through. Keep in mind it will cook a little more as it is cooling.
- Enjoy nice and warm with your favorite tortilla chips, celery or crackers!