snacks
Sometimes I’ll spend an entire Sunday prepping snacks. Cookies, bars, chips… I like to make big batches at a time so I can store them or freeze them. Spend just one Sunday cooking your heart out and you’ll profit from it for the week to come. You’ll be able to grab something tasty and bring it with you on the go, every single day. You’ll also steal the show with these snacks—should you choose to share them.
◁ Granola Bars (the chocolate version)
Here I go again with my handy snack bars—this time chocolate flavored! Why am I such a fan? It’s incredibly easy to make ten at a time so you can take one in your lunch each day in the weeks to come. Easy does it.
PREPARATION TIME
15 minutes
COOLING TIME
1 hour
TOTAL TIME
1 hour and 15 minutes
INGREDIENTS
(makes about 10 bars)
* 41/4 ounces (120 g) walnuts
* 51/3 ounces (150 g) mixed nuts
* Slightly more than 8 ounces (230 g) Medjool dates, pitted
* 31/2 ounces (100 g) whole oats
* 11/2 ounces (40 g) barberry berries or other dried berries of choice—but note that the bars will be less sour
* 3 heaping tablespoons (16+ g) raw cacao powder
* 2 tablespoons (28 g) coconut oil, softened
* 1 tablespoon (20 g) maple syrup
* 1 teaspoon ground cinnamon
* 1/2 teaspoon salt
KEEPS FOR
11/2 weeks in the fridge; you can also freeze them
SUPPLIES
food processor; large mixing bowl; parchment paper
Method Finely grind the walnuts in the food processor, being careful not to blend them into nut butter, and transfer to a large mixing bowl. Roughly chop the mixed nuts using a knife. Purée the dates in the food processor. Combine all the ingredients in the mixing bowl, mix well, and use your hands to knead the mixture into a large ball. Place the ball on a sheet of parchment paper and flatten using the outside of a spoon. Be sure to press down firmly, otherwise the bars will crumble. Slice into bars and refrigerate for at least 1 hour to firm them up.
◁ Pecan Pie
This is the perfect pecan pie! This pie is secretly super easy to make and is a crowd pleaser at dinner parties with friends. Leftovers? Slice the pie into individual servings and freeze them. That way you can grab a sweet snack every now and then when you’re in a hurry.
PREPARATION TIME
20 minutes
BAKING TIME
25 to 30 minutes
TOTALE TIJD
about 45 minutes
INGREDIENTS
(makes 1 pie)
For Crust:
* 1/4 cup plus 1 teaspoon (about 2 ounces, or 60 g) coconut oil
* 7 ounces (200 g) Medjool dates, pitted
* 1 egg
* 14 ounces (400 g) almond flour or other flour of choice
For Filling:
* 14 ounces (400 g) pecans, halved
* 3 eggs
* 5 tablespoons (100 g) maple syrup
* 1/2 teaspoon unsweetened vanilla powder
* Pinch ground cardamom
* Salt, to taste
* Coconut Whipped Cream (optional)
KEEPS FOR
1 week in the fridge; can also be frozen
SUPPLIES
food processor; springform pan (91/2 inches, or 24 cm diameter)
Method Preheat the oven to 350°F (180°C). Grease the springform pan with a bit of coconut oil.
To make the crust: Melt the remaining coconut oil in a pan, if necessary (do not let it get too warm). Add the dates to the food processor as well as egg, almond flour, and coconut oil. Blend until a large ball of dough forms. Transfer the dough to the prepared springform pan and press it down firmly to cover the bottom of the pan to form a crust.
Next, make the filling: Finely grind 7 ounces (200 g) of the pecans in the food processor. Beat the eggs in a large mixing bowl until light and fluffy. Add the ground nuts, remaining pecan halves, maple syrup, vanilla powder, cardamom, and salt to the eggs. Mix well and pour on top of the crust. You can also chop a few extra dates and sprinkle the pieces on top of the pie.
Bake the pie in the preheated oven for 25 to 30 minutes. Let cool. Slice into small pieces and store in the fridge. You can also freeze some of this pie, being sure to slice it into individual servings and store the pieces in airtight containers. That way you can take out a couple of slices at a time to thaw. Taking the pie with you? Leave it in the springform pan to help it keep its shape and cover it with a clean tea towel. Place the pie in a bag with a wide bottom, being sure to keep it upright!
Serve with coconut whipped cream (if using).
Tip: You can also use another type of flour for the crust. It’s entirely up to you.
◁ Chia Cookies
I’ll admit it. I’ve taken a container of these cookies with me to work and eaten them all before lunchtime. Oops. It’s a shame, since they keep for a month! It’s a good plan to make a big batch of these at once so you’re set for a while. But beware: They are so tasty!
PREPARATION TIME
about 20 minutes
BAKING TIME
10 minutes
TOTAL TIME
30 minutes
INGREDIENTS
(makes about 10 cookies)
* 1 tablespoon chia seeds
* 23/4 ounces (80 g) oat flour or other flour of choice
* 31/2 ounces (100 g) coconut sugar
* 1 teaspoon baking soda
* 1 tablespoon (15 ml) fresh lemon juice
* 9 ounces (250 g) almond butter or mixed-nut butter with added salt
KEEPS FOR
about 1 month in an airtight container
SUPPLIES
baking sheet lined with parchment paper
Method Soak the chia seeds for 15 minutes in 3 tablespoons (45 ml) water. Meanwhile, combine the flour, sugar, and baking soda in a mixing bowl.
Preheat the oven to 400°F (200°C). Once the chia seeds absorb all the water, combine them with the lemon juice and almond butter in a separate bowl. Stir well and add the wet ingredients to the dry ingredients. Knead the mixture using your hands until a ball forms. Pinch off bits of dough and form them into small patties in the palm of your hand, repeating until the dough is gone. Lay the patties on the prepared baking sheet, place the sheet in the preheated oven, and bake for 10 minutes. Cool the cookies and enjoy!
Gingerbread Snack photo shown here
I love cashews. Add some maple syrup and gingerbread spices and you’ve got a holiday snack that you can indulge in guilt free.
PREPARATION TIME
5 minutes
BAKING TIME
10 to 15 minutes
TOTAL TIME
20 minutes
INGREDIENTS
(makes 1 small container [about 31/2 ounces, or 100 g])
* 31/2 ounces (100 g) raw cashews
* 2 heaping tablespoons gingerbread spice mix
* 1 tablespoon (20 g) maple syrup
* Pinch salt
KEEPS FOR
1 month in a dry, airtight container
SUPPLIES
baking sheet lined with parchment paper
Method Preheat the oven to 400°F (200°C). Combine the cashews, gingerbread spices, maple syrup, and salt in a bowl and toss thoroughly. Spread the nuts on the prepared baking sheet and place it in the middle of the preheated oven for 10 to 15 minutes. Give the nuts a stir after about 5 minutes. Keep an eye on the nuts to make sure they don’t burn. Let cool fully and store them in a jar with a tight-fitting lid. Tasty on the go or on the couch.
Date-Gingerbread Balls photo shown here
Sweet and spice and everything nice. These balls are actually best eaten when it’s cold outside. The gingerbread spices warm you and the dates give you energy.
PREPARATION TIME
about 40 minutes
INGREDIENTS
(makes about 16 balls)
* 9 ounces (250 g) Medjool dates, pitted
* 31/2 ounces (about 1 cup, or 100 g) almond flour
* 1 tablespoon (14 g) coconut oil, softened or melted
* 2 teaspoons gingerbread spice mix
* Pinch salt
* 1/2 cup (11/2 ounces, or 40 g) instant oatmeal
* 1 tablespoon raw cacao powder (optional)
KEEPS FOR
5 days in the fridge, if you can resist them! Or freeze them.
SUPPLIES
food processor
Method Place the dates in the food processor and purée them. Add the remaining ingredients, except the oatmeal and cacao powder, and blend again. Remove the blade from the bowl of the food processor, add the oatmeal, and use your hands to form small balls of dough. I usually roll them in a bit of cacao powder. Super tasty, but skipping this step also produces a totally yummy result!
◁ Salty Snack
Sometimes your body just screams for something salty and, when it does, these little balls are just what you need. The addition of puréed sweet potato and walnuts makes these savory snacks nutritious, too. If you store them in the fridge, you can grab a couple every so often.
PREPARATION TIME
10 minutes
BAKING TIME
20 minutes
TOTAL TIME
30 minutes
INGREDIENTS
(makes about 12 balls)
* 14 ounces (400 g) Sweet Potato Purée
* 1 small onion, finely chopped
* Coconut oil or ghee, for frying
* 3 tablespoons (21 g) coconut flour or other flour of choice
* 1 tablespoon dried oregano
* 2 teaspoons ground cumin
* 1 teaspoon Red Curry Paste
* Pinch salt
* 1/2 teaspoon freshly ground black pepper
* Small handful walnuts, finely chopped
KEEPS FOR
4 days in the fridge
SUPPLIES
food processor; baking sheet lined with parchment paper
Method Preheat the oven to 350°F (180°C). Place the sweet potato purée in a bowl. Sauté the onion in a bit of coconut oil in a frying pan until glassy. Combine the onion, coconut flour, oregano, cumin, and red curry paste with the sweet potato purée. Season to taste with salt and add the pepper and chopped walnuts to the mixture. Using your hands, form small balls out of the dough. Place them on the prepared baking sheet, put the sheet in the preheated oven, and bake for about 20 minutes.
◁ Sweet Potato Chips
It’s easy to buy a bag of chips when you’re en route… but it’s so much healthier and tastier just to make them yourself. I don’t think I need to remind you I’m in love with sweet potatoes. These paper-thin snacks are just the ticket when you’re craving something savory.
PREPARATION TIME
5 minutes
BAKING TIME
20 to 30 minutes
TOTAL TIME
25 to 35 minutes
INGREDIENTS
(makes 1 container [about 32 ounces, or 907 g])
* 3 sweet potatoes
* 1 tablespoon (14 g) coconut oil
* 2 teaspoons thyme, dried or fresh
* Pinch salt
KEEPS FOR
1 week in an airtight container
SUPPLIES
mandoline or cheese slicer; baking sheet
Method Preheat the oven to 320°F (160°C). Scrub the sweet potatoes under the tap and dry thoroughly. Slice them into paper-thin slices using a mandoline or cheese slicer and place them in a bowl. Melt the coconut oil, if necessary, and add it to the sweet potato slices along with the thyme and a bit of salt. Toss carefully to combine.
Spread the raw chips on a baking sheet. Make sure they are not layered on top of each other; otherwise they won’t get crispy. Bake until crispy, 20 to 30 minutes (depending on your oven). Keep your eye on their progress to make sure they don’t burn. Flip the chips about 10 minutes in.