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Easy Healthy Snacks

Ferrero Rocher Bites

Easy Healthy Snacks

Easy healthy Snacks can become a bit tricky ever since they are so hard to stop munching on…Find five recipes here, that will satisfy your health cravings and sweet tooth!

Snacking can be such a relative term because it can lead to the munchies instead of having just one 100-200kal snack once or twice a day. I for one love to snack in between meals, just because it tends to make the stretch a bit more durable! I have found it hard to create that balance that is needed and has overeaten on “healthy” snacks like too many nuts and dried fruits. Balance is key at the end of the day and I have found these bite size snacks to be perfect for those munching days!

Prune Breakfast cookies

Prune Breakfast Cookies

Ingredients 

  • 6-8 prunes(can be replaced with dates)
  • 2 tbls bran
  • 2 tbls almond flour
  • 1/4 cup flaxseed meal
  • 2 tbls coconut flour
  • 1 tbls almond butter
  • 1/4 cup almond milk

Method

  1. Mix all the dry ingredients together. Microwave the prunes for 1 min with a little bit of water.
  2. Add to the dry ingredients, then add the almond butter and almond milk.
  3. Mix and form cookies and press flat in the palm of your hand.
  4. Then bake for 60min @100*C

Coconut Thumbprint cookies

Ingredients 

  • 1 cup coconut flour
  • 2 eggs
  • 1/2 cup almond flour
  • Salt
  • 1 tsp baking powder
  • 1 tbs honey
  • 1 tbs tahini
  • 1/2 cup Almond milk
  • 1/2 cup fig jam

Method

  1. Mix all the dry ingredients together and then add the two whisked eggs, honey, tahini (or nut butter), almond milk.
  2. Mix well until dough is well combined. If the dough is a little dry, add more almond milk. I added some coconut cream to make it a bit more smooth.
  3. Roll in cookies and press flat whilst leaving a thumbprint shape for the fig jam filling.
  4. Scoop 1 tsp of fig jam into the thumbprint cookies and bake for 10-15 min @180C.

Coconut Cream cheese donuts

Ingredients 

  • Coconut cream cheese baked donuts
  • 1/2 cup coconut flour
  • 1/2 cup oat flour
  • 1/2 cup almond flour
  • 1/2 tsp baking powder
  • salt
  • 1-2 tbsp honey or stevia/xylitol
  • 1 tbsp coconut oil
  • 1 tbs of almond butter (or any other supplement is fine)
  • egg whisked with 1/2 cup almond milk
  • Extra coconut oil for bruising over before baking

Frosting

  • 1 tub of 125ml cream cheese
  • 1/4 cup milk
  • 1 tbsp butter or 1 tsp cocoa oil
  • 1 -2 tsp lemon juice (depending on your taste buds)
  • 1-2 tbsp honey or other sweetener

Method

  1. Mix all the dry ingredients together and then add the fluids until dough forms. Add more milk if it is too dry.
  2. Roll into long sausages and then from your donuts by bringing the end together.
  3. Brush with extra coconut oil and bake for 10-15 minutes until brown.
  4. Wait for them to cool before smearing on the frosting and dusting with hot chocolate powder or cocoa.
  5. Leave the donuts in the fridge and devour immediately!
Prune Breakfast cookies

Ferrero Rocher Bites

Ingredients 

  • Ferrero rocher Bites
  • 1/2 cup almond meal
  • 1/2 cup shredded coconut
  • 3-4 dates (microwave with a little bit of water and mash)
  • 1 tbs almond butter/ peanut butter
  • almond milk if needed

Ferrero crust

  • 1/4 cup roasted buckwheat
  • 1/4 cup honey roasted pistachios

Method

  1. Microwave the dates till soft and mash. Place the rest of the ingredients in the bowl and mix well until a sticky dough form.
  2. Roast the pistachios with 1 tbsp of honey and 1 tsp of coconut oil for about 7-9 min 180°C.
  3. Once they have cooled, crush and mix with the buckwheat and place in a bowl.
  4. Roll the dough into balls and then roll again in the pistachio/ Buckwheat mixture. (the dough should be slightly warm for the pistachio mixture to stick)
  5. Leave them in the fridge to stay fresh.

Whipped coconut cream

  1. Pour the coconut cream in to a cooled bowl.
  2. Beat slowly while adding the sugar until the cream thickens.
  3. Layer the cream then the sliced fruit.
  4. Decorate with caramel sauce.
Almond Ricotta Muffins

Almond Ricotta Banana Muffins

Ingredients 

Almond & Ricotta Banana muffins

  • 3 mashed bananas
  • 1 cup almond meal
  • 1/2 cup shredded coconut
  • 1 tsp baking powder
  • salt
  • 1/4 cup coconut cream or almond milk
  • 1 egg

Method

  1. Microwave the dates till soft and mash. Place the rest of the ingredients in the bowl and mix well until a sticky dough form.
  2. Roast the pistachios with 1 tbsp of honey and 1 tsp of coconut oil for about 7-9 min 180°C.
  3. Once they have cooled, crush and mix with the buckwheat and place in a bowl.
  4. Roll the dough into balls and then roll again in the pistachio/ Buckwheat mixture. (the dough should be slightly warm for the pistachio mixture to stick)
  5. Leave them in the fridge to stay fresh.

Whipped coconut cream

  1. Pour the coconut cream in to a cooled bowl.
  2. Beat slowly while adding the sugar until the cream thickens.
  3. Layer the cream then the sliced fruit.
  4. Decorate with caramel sauce.

I’ll be posting more snack recipes for you guys, it is something that I just can’t seem to live without!

M*

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