Healthy NO-BAKE Snacks!

Ever craved a snack in-between lectures? Coffee queue too long? Not enough spare change? Health conscious? We're here to help! We've collected three of the easiest NO-BAKE recipes for healthy snacks to take to uni! 

1. Coconut Chocolate Energy Truffle (makes 40)

Ingredients:
For the Truffles:
2 cups pitted medjool dates, coarsely chopped
1 cup boiling water
1 cup raw almonds
2 tbsp coconut oil, melted
1 tsp vanilla extract
1/2 tsp sea salt
3/4 coconut flour
3 tbsp unsweetened cocoa powder

For the Chocolate coating:
1 cup dark chocolate, cut into shards
2 tbsp coconut oil
1/2 cup boiling water
1 cup unsweetened shredded coconut

Method:

1. Place dates in a small bowl. Pour 1 cup boiling water over them and let stand until cool, about 40 minutes. Process almonds in a food processor until creamy, about 7minutes. Transfer the dates and liquid to the food processor. Add coconut oil, vanilla and salt; puree until smooth, scraping down the sides once or twice. Add coconut flour and cocoa and process, scraping the sides occasionally, until a thick dough-like paste forms. Refrigerate until very cold, about 2-3 hours.
2. Line a baking sheet with parchment paper or foil. Using 1 tablespoon per truffle, roll the mixture into 40 balls. Place the chocolate and coconut oil in a heat-safe bowl and pour boiling water over it. Stir gently with a spatula until the chocolate is smooth. Place shredded coconut in a separate shallow dish.
3. Use a fork to dip each ball in the melted chocolate a couple times, until well coated. Let the excess chocolate drip off and transfer the truffle to the coconut. Roll to coat and transfer to the prepared baking sheet. Repeat with the remaining balls.
4. Transfer the baking sheet to the refrigerator and chill until the chocolate is set, about 1-2 hours

2. Granola Bar (makes 8)

Ingredients:
1 cup rolled oats
1 cup Rice Chex (or other cereal)
2 tbsp chia seeds
2 tbsp hemp hearts
1/4 cup pumpkin seeds
1/4 cup chopped almonds (or your fav nut)
1/2 cup nut butter
1/3 cup honey
2 tbsp chocolate chips, optional

Method:

1. Combine dry ingredients in a bowl.
2. Microwave honey and nut butter in a separate bowl for 45 seconds and stir to combine.
3. Add wet ingredients to dry and mix until well coated.
4. Press into an 8x8 or 9x9 pan (line with parchment paper for easy removal) and freeze for 30 minutes.
5. Cut into 8 bars and store in the fridge.

3. Vegan Almond Butter Apricot Bites (makes 25)

Ingredients:

1 cup raw almonds
1 cup raisins
1/2 tsp cinnamon
10 dried apricots, chopped
1/2 cup unsweetened shredded coconut

Method:

1. Place the almonds, raisins, and cinnamon in a food processor. Turn on until mixed thoroughly into a smooth, thick almond butter paste, about three minutes or so. Turn off the food processor.
2. Add the chopped apricots and pulse for 30 seconds, and then add the coconut and pulse for another 10 seconds.
3. Remove the dough and place it on a cutting board or counter that's covered in a piece of plastic wrap. Pull up the plastic on either side and begin to press it together to form one large square, keeping the layer of plastic between your hands and the dough to prevent sticking.
4. Wrap up the square and place it in the freezer for 20 to 30 minutes. This will make it easier to cut.
5. Using a sharp knife, cut the square into 25 smaller squares.
6. Store the bites in an airtight container in the fridge.

Madeleine Robson (44878265)