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Speedy Sweets N' Snacks

naturalnoshing
For some reason or another, some of routine recipes never get posted. Maybe they seem too simple for me to share? Instead of just assuming that you didn't want to see some of my favorite go-to munchies, I thought I'd share a few with you in this post.
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Ingredients
  

Super Secret Cookie Dough 

  • 1 1/2 cups cooked chickpeas (if you use the ones from a can, rinse thoroughly)
  • 1/3 cup chunky OR creamy peanut butter (almond butter, cashew butter, sunflower seed butter etc can all be subbed)
  • 2 tsp pure vanilla extract
  • 1/8 tsp sea salt (omit if using salted nut butter)
  • 2 Tbsp almond milk or other non-dairy milk
  • 3-4 Tbsp coconut palm sugar, honey, agave or a combo (my favorite is 2 Tbsp powdered coconut sugar, 1 Tbsp honey and a pinch of pure stevia to round out the flavors)
  • 2 Tbsp flaxseed meal, almond or other nut meal or oat flour (or sub your favorite flour)
  • chocolate chunks, chips or carob or cacao nibs (I chopped up a portion of the Lindt bar Hint of Sea Salt - my fav! )
  • optional: one scoop of good tasting vanilla protein powder (I use Jay Robb's)

No-Bake Coconut Macaroons 

  • 2/3 rounded cup coconut flakes, slightly crushed with your fingers (could also use 2/3 cup shredded coconut)
  • 1/4 cup almond flour or almond meal (or your favorite flour if you want nut-free)
  • 1 Tbsp maple syrup, honey or agave (date paste, raisin paste or mashed banana would do the trick too)
  • dash of pure vanilla extract
  • pinch of sea salt
  • 3 Tbsp coconut butter, melted
  • Optional Mix-in ideas - mini chocolate chips, chopped dried fruit chunks, lime/lemon zest, spices

Indulgent Vegetarian Nachos 

  • About 14-15 corn tortilla chips (you could also use bean and rice chips like Beanitos if corn-free
  • 1/2 cup BPA free black or pinto vegetarian refried beans
  • 1/4 to 1/3 cup organic shredded cheddar cheese (or Mexican blend - use dairy free for vegan)
  • 1/3 cup salsa of choice or pico de gallo
  • 1-2 Tbsp fresh cilantro, chopped

Instructions
 

Super Secret Cookie Dough 

  • In a food processor, add chickpeas and process until finely chopped (there might still be chunks, that's ok). Add the peanut butter, vanilla, salt and a drizzle of almond milk until smooth and creamy.
  • Add the sweetener, flax/nut meal (and protein powder if you want the extra boost - the amount of sweetener may need to be decreased if your protein is really sweet) and process until blend well. If additional sweetener is needed, add it at this time to taste. If you need another drizzle of almond milk, feel free to add a small amount at this time (I like it thick!).
  • Stir in the chocolate chips (or chopped nuts or dried fruit) and enjoy immediately or refrigerate for a couple hours. I love the flavor straight from the food processor but refrigerating the mixture helps the flavors meld and it's even better

No-Bake Coconut Macaroons 

  • Line a plate or small baking sheet with parchment paper or aluminum foil and set aside
  • n a small mixing bowl, combine all ingredients until well incorporated. Using a tablespoon, pack mixture firmly to form small rounds to help stick together. Plop (yes, this is a formal baking word) onto prepared plate/sheet and freeze for 30 minutes until hardened. Enjoy
  • "The Comfort Snack"aka gluten free toast with spread of choice + chia seeds + fruit. Simple? Of course, but it's one of my favorite quick snacks or light desserts - my favorite combination is cream cheese (I love the flavor of vegan Tofutii cream cheese but it's a guilty pleasure) but coconut butter, nut butter, ghee, or goat cheese are all delicious!
  • Veggie Nachos - okay, okay, I know this isn't considered healthy but I have to include another guilty pleasure - I am a completely sucker for tortilla chips, add some vegetarian refried beans, homemade salsa or pico de gallo, shredded organic cheese and fresh cilantro and I have a salty snack that I cannot resist. Everyone deserves a little indulgence occassionally, right? The only thing I am missing here is homemade guacamole...

Indulgent Vegetarian Nachos 

  • Preheat oven to 375F and line a baking sheet with parchment paper or aluminum foil. 2. Spread chips on the lined baking sheet with slight overlap. 3. Drop or spread refried beans onto chips. Next, sprinkle with shredded cheese and bake for about 5 minutes or until cheese is melted. 4. Remove from oven, spoon salsa/pico over the chips and sprinkle with cilantro. Enjoy immediately!
  • Serves 1
    *For a healthier approach, add some sauteed chopped vegetables (zucchini, onion, squash, peppers) on top of the beans prior to baking.