It’s easy to reach for pre-packaged snacks and sweet treats to get you through the workday.
Although they’re convenient, these quick hits are usually high in sugar and salt with not much sustenance or nutrition included.
Invest a little time and you can easily create delicious, healthy snacks that pair well with your morning tea, satiate between meetings and give you a nutritious option when those afternoon cravings kick in.
Follow these simple recipes to fill your lunchbox, desk drawer, and handbag with snacks for the entire week.
CHOC COCONUT CUPCAKES
½ cup cacao powder
½ cup coconut flour
½ cup honey
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon apple cider vinegar
⅓ cup coconut oil (melted)
8 whole pecan nuts, for decoration
Preheat the oven to 180°C (350°F).
Combine all the dry ingredients in a bowl.
To the dry ingredients, add the honey, vinegar, eggs and melted coconut oil. (If your coconut oil is solid, melt it to a liquid form in the microwave for 20 seconds or in a small pot over a low heat on the stove).
Stir to combine all the ingredients well.
Pour the mixture into a greased muffin tray, being careful not to overfill each compartment – leave about one centimetre to allow the muffin to rise.
Bake for 20 minutes and allow cupcakes to cool on a wire rack after removing them from the tray.
The cupcakes are best stored in an airtight container.
RASPBERRY, CASHEW AND COCONUT DELIGHTS
1 cup frozen raspberries
12 large medjool dates
1 cup raw cashews
2 cups desiccated coconut
1 teaspoon vanilla extract
Pinch of salt
2 tablespoons desiccated coconut
1 tablespoon of vanilla protein powder (optional)
Roughly chop the dates and cashews.
Place all ingredients into a food processor and pulse until thoroughly combined and a smooth paste is formed.
Take a tablespoon of mixture at a time and roll it into ball. Then roll the ball in extra coconut. Repeat with the remaining mixture.
Store in a container in the fridge.
SPICY NUT MIX
1 cup raw almonds
1 cup walnuts
1 cup raw cashews
1 small clove garlic
1 teaspoon curry powder
1 teaspoon paprika
½ tsp Himalayan pink salt
2 teaspoon maple syrup
2 tablespoons coconut oil (melted)
Preheat oven to 180°C (350°F).
Combine all nuts in a mixing bowl.
Crush and finely chop the garlic then add to the nuts, along with the salt, curry powder and paprika. Mix thoroughly.
If your coconut oil is solid, melt it to a liquid form in the microwave for 20 seconds or in a small pot over a low heat on the stove.
Add melted coconut and maple syrup to the nuts and stir well until all nuts are evenly coated.
Line a large baking tray with baking paper and spread with a layer of nuts.
Roast the nuts in the oven for 15 minutes, turning every 5 minutes to make sure they don’t burn.
Cool the nuts completely on the tray before storing in an airtight container.