Do you want healthy snack ideas? We leave you a lot of ideas to make healthy snacks for kids and adults that are prepared in no time and that you can make in advance.
HEALTHY NOCILLA
INGREDIENTS:
- 200g raw hazelnuts
- 4 tbsp unsweetened cocoa powder
- 1 tbsp coconut oil
- 80 ml of milk or vegetable milk
- 4 medjoul dates (soak at least 1 hour beforehand) or 2 tablespoons glycine
STEPS:
- Toast the hazelnuts in the oven at 160 degrees for about 10 minutes without burning them.
- Chop the hazelnuts and pour them into the blender along with the non-dairy milk, cocoa powder, coconut oil and chopped pitted dates.
- Beat everything and that's it!! Beat all the ingredients. Serve hot or cold.
HEALTHY CACAO
INGREDIENTS:
- 150 ml of milk or vegetable drink
- 1 dessert spoon of 100% cocoa powder
- 1 Medjoul date, soaked (min. 1 hour) and/or a tablespoon of glycine
STEPS:
- Beat all the ingredients. Serve hot or cold.
HOMEMADE CHOCOLATE CEREALS
INGREDIENTS:
- Two cups of puffed rice, puffed spelled or puffed quinoa (can also be made with rolled oats)
- 1 tbsp coconut oil
- 4 ounces of min. 85% chocolate
STEPS:
- Melt the ounces of chocolate in a bowl with the coconut oil in a bain-marie or, if you don't have time, in the microwave.
- Add the cereals and mix them with the chocolate sauce until they are all well coated.
- Let it cool in the refrigerator for at least an hour. (If you want to eat them you can put them in the freezer for 10 minutes). They last a week in the refrigerator.
BONES
INGREDIENTS:
- 3 “pain des fleurs” toasts or similar
- 3 tablespoons Tahini or peanut butter or nut butter
- 2/4 ounces of chocolate min 85%
- ½ tablespoon coconut oil
STEPS:
- Spread a piece of toast with the nut cream. Place another piece of toast on top and spread again with the nut cream.
- Add another piece of toast on top and, while you melt the chocolate, put it in the refrigerator.
- Put the ounces of chocolate and coconut oil in a bowl and heat it in the microwave for 1 minute until liquid.
- Cover the toasts with the melted chocolate and chill in the refrigerator.
CINNAMON/COCOA DONUTS
INGREDIENTS:
- 2 ripe bananas/ 2 roasted sweet potatoes/ 2 roasted apples
- 3 eggs
- coconut oil (or olive)
- cocoa (2 dessert spoons) or cinnamon (1 dessert spoon)
STEPS:
- Beat the eggs, bananas and cocoa and/or cinnamon in the mini mixer.
- Grease the muffin molds with oil and put 2 pieces of walnut in each one. Then fill with the dough.
- Bake in the preheated oven at 180 degrees for 20 minutes.
CHOCOLATE DONUTS
INGREDIENTS:
- 2 eggs
- 40g oats
- 1 tablespoon coconut oil
- 3 Medjoul dates
- 2 roasted sweet potatoes
- 2 tablespoons cocoa powder
- 1 tablespoon baking powder (saludviva)
COVERAGE:
- 4 ounces of dark chocolate min 85%
- 1 tablespoon coconut oil
STEPS:
- Beat all the donut ingredients and fill the molds. Put in the oven preheated to 180 degrees for 25-30 minutes.
- Melt the dark chocolate with the coconut oil.
- Cover the donuts with melted chocolate and place in the refrigerator for at least 10 minutes on a plate covered with parchment paper.
COCONUT AND DATES BALLS
INGREDIENTS:
- A cup of pitted and hydrated dates (min. 1 hour)
- A cup of grated coconut
- Pure unsweetened cocoa powder or matcha tea
STEPS:
- We put the dates and the grated coconut in the food processor (or powerful blender). Once crushed we make balls with the dough.
- We coat them in pure cocoa powder and leave them in the refrigerator until we consume them.
HAZELNUT AND DATES BALLS
INGREDIENTS:
- 1 cup toasted hazelnuts or Brazil nuts (160 g)
- 1 and ½ cups of Medjool dates (300 g) pitted and hydrated min 1 hour
- 2- 3 tbsp unsweetened cocoa powder
- 2 tbsp coconut oil
- Toppings: grated coconut, cocoa, matcha tea
STEPS:
- Put all the ingredients in a food processor (or powerful blender) and blend for a few minutes until a pasty dough is formed and all the ingredients are integrated. Refrigerate 10 min.
- Make balls with your hands, I got about 20-22.
-
When we have all the balls we pass them through cocoa powder, almonds, coconut or matcha tea.
MANGO AND CHOCOLATE ICE CREAM
INGREDIENTS:
STEPS:
- Crush the mango and pour the mixture into an ice cream mold. Let them freeze for a minimum of 6 hours.
- Once frozen, unmold the ice creams. Melt the dark chocolate with ½ tablespoon of coconut oil.
- Cover the ice creams with the chocolate and add the almonds. Place in the freezer for 10 minutes for the chocolate to solidify.
CREAM AND CHOCOLATE ICE CREAM
INGREDIENTS:
- 1 cow/goat or coconut yogurt
-
2 medjoul dates or 1 tablespoon erythritol
- ¾ ounces of dark chocolate min 70%
- Sliced or crunchy almonds
STEPS:
- Beat the cream with the date and pour the mixture into an ice cream mold. Let them freeze for a minimum of 6 hours.
- Once frozen, unmold the ice creams. Melt the dark chocolate with ½ tablespoon of coconut oil. Cover the ice creams with the chocolate and add the almonds.
- Put in the freezer for 10 min. so that the chocolate solidifies.
YOGURT AND CHOCOLATE ICE CREAM
INGREDIENTS:
-
1 cow/goat or coconut yogurt
-
2 medjoul dates or 1 tablespoon erythritol
- ¾ ounces of dark chocolate min 70%
- Sliced or crunchy almonds
STEPS:
- Beat the yogurt with the date and pour the mixture into an ice cream mold.
- Let them freeze for a minimum of 6 hours. Once frozen, unmold the ice creams.
- Melt the dark chocolate with ½ tablespoon of coconut oil.
- Cover the ice creams with the chocolate and add the slivered almonds. Put it in the freezer for 10 minutes so that the chocolate solidifies.
BANANA AND COCONUT COOKIES
INGREDIENTS:
- 1 ripe banana
- 60 g grated coconut
- 1 dessert spoon of coconut oil (optional)
- 1 organic egg
- 1 dessert spoon of cinnamon (optional)
STEPS:
- Mash the banana with a fork and mix it with the coconut oil.
- Beat the egg and add the grated coconut and cinnamon powder. Mix everything. Spread a sheet of baking paper on the oven tray and pour the dough into cookies.
- Put the tray with the cookies in the oven at 200º for 10 minutes until they are a little golden and that's it.
