- 1/2 can Chickpeas
- 1/2 tbsp Olive Oil
- 1/2 tsp Salt
- 1/2 tsp Smoked Paprika
- 1/4 tsp Onion Powder
- 1/4 tsp Garlic Powder
- 1/4 tsp Cumin Powder
- 1/8 tsp Black Pepper
- 1/8 tsp Cayenne Pepper optional
- Preheat the oven to 400°F. Drain the chickpeas and rinse with cold water. Place them in a large baking dish or a with parchment paper lined baking tray and bake for 15 minutes. → Use a large enough dish so that the chickpeas have place in one single layer and don't stack on each other. This is important to make them crispy.
- Take them out of the oven, mix with the olive oil and spices, and bake for another 15 minutes until golden and crispy.
- Turn off the oven, open the door ajar (stick a wooden spoon between the door and oven), and let the chickpeas cool down in the oven. → Makes them crispier!
- This is for 2 snacks, so half it for each snack
- Here is the directions to cook them in an air fryer if you choose to:
Transfer the chickpeas to the air fryer basket. Set the timer to 15 minutes and 380F.
Cook for 7 minutes, shake the basket once, cook for the rest of the time.
Remove the chickpeas from the air fryer and add them to the bowl you used to toss them with oil. Spray with a little additional cooking spray to help the spices adhere to the chickpeas. Then add the spices and toss well.
Serving: 1servingCalories: 34kcalCarbohydrates: 1gProtein: 6.8gFat: 4gPotassium: 11mg
Chocolate Covered Snickers Stuffed Dates
- 2 Medjool Dates
- ½ tbsp Peanut Butter
- 1 tbsp Peanuts
- 2 tbsp Dark Chocolate Bar
- ¼ tsp Coconut Oil
- Cut a slit in each date and remove the pit.
- Fill each date with peanut butter (about ½ teaspoon) and a sprinkle of crushed peanuts. Set aside.
- Place the dark chocolate and the coconut oil in a microwave safe bowl and melt in the microwave in 15 second increments, stirring between each. It shouldn't take longer than 1-2 minutes total.
- Using a toothpick, dip each date into melted chocolate and use a spoon to coat the date until completely covered. Place chocolate covered date on a platter lined with parchment. Sprinkle remaining crushed peanuts on top of each date.
- Place the dates in the fridge to allow the chocolate to set.
2 dates per snack
Serving: 1dateCalories: 147kcalCarbohydrates: 26gProtein: 1gFat: 6gFiber: 3g
Maple Pecan Energy Balls
- ½ cup Quick Oats
- ¼ cup Pecans chopped
- ¼ cup Almond Butter
- 2 tbsp Maple Syrup
- 2 tbsp Coconut
- 1½ tbsp Dark Chocolate Bar
- Mix all ingredients in a large bowl and roll into golf balls sized balls, placing on a parchment lined baking sheet.
- Place in the fridge or freezer for an hour.
- Store covered in the fridge or freezer.
2-3 balls per snack
Healthier Snickers Bars
- ¼-⅓ cup Gluten-Free Oat Flour
- 1 tbsp Coconut Flour
- ¼ tbsp Maple Syrup
- ⅓ tbsp Coconut Oil
- ⅛ tsp Salt
- 1 tbsp Oat Milk
- 1⅓ Dates
- ¼ tbsp Peanut Butter
- ⅔ tbsp Coconut Oil
- ⅔ tbsp Maple Syrup
- ⅛ tsp Vanilla Extract
- Salt pinch
- ⅔ tbsp Peanuts
- ⅓ cup Dark Chocolate Bar
- Put all base layer ingredients in a blender and mix thoroughly.
- When making these snickers bars, you can either make them as a 'tray bake' in a large dish and then cut to size or alternatively use a silicone 'bar' mold. If making it in a large dish then simply pour in the nougat base and press lightly, till even. If using a silicone mold then divide the mixture equally between the mold cavities and press down to even out the layer.
- Place in the freezer while preparing the next layer.
- To prepare the caramel layer, first check the dates. If they feel a bit dry, then soak them in hot water for about ten minutes. This will make for a smoother, creamier caramel.
- Add the dates and the rest of the date caramel layer ingredients (without the peanuts!) to a food processor/blender and blend them until you get a creamy sticky mixture.
- Spoon this caramel over the nougat base and be as generous as you like. Any 'extra' caramel that might be left can be used with a variety of other desserts, to top a dessert smoothie bowl and more.
- Then, sprinkle some peanuts on top - again, add as much as you like. Place back in the freezer until fully 'set' - this will help when covering with chocolate.
- Melt the chocolate. It's best to do it on a double boiler but you could also do it in the microwave in 10-15 second increments.
- This part can be messy, so I usually do it on a wire cooling rack and use bbq skewers to press into the bars, to make it easier to dip them. Dip each bar in the melted chocolate and set aside to dry.
- Your homemade snickers bars are ready to eat. To store they can be kept in the fridge for 8-10 days. Alternatively, place in a freezer-friendly container and leave in the freezer for up to two months. Simply take a bar out as and when wanted - they only need a few minutes to thaw out ( no need to wait till they're at room temperature).
1-2 bars at a time.
Serving: 1barCalories: 179kcalCarbohydrates: 20gProtein: 5gFat: 10gPotassium: 133mgFiber: 3gVitamin A: 16IUCalcium: 47mgIron: 1mg