Healthy Snack Ideas

vegetarian ⓘ

From a reel by Emily and Levi Jensen — watch the original

Ingredients

• 2 cups diced strawberries
• 1 cup Greek yogurt
• 1 tbsp honey or maple syrup
• Dark chocolate chips, melted for drizzling
• 4 large plain rice cakes, crumbled
• 1/2 cup natural peanut butter
• 1/4 cup honey or maple syrup
• 1/4 cup coconut oil
• 1/2 tsp vanilla
• Pinch of salt
• 1/3 cup dry roasted peanuts, chopped
• 1/2 cup dark chocolate chips
• 1/2 cup dark chocolate chips + 1 tbsp coconut oil, melted
• 1 cup cottage cheese
• 2 eggs
• 1/3 cup maple syrup or honey
• 1 banana
• 1/4 melted coconut oil or butter
• 1 tsp vanilla
• 1 1/2 cup oat flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup mini chocolate chips

Instructions

1. Strawberry Yogurt Clusters: Mix the yogurt, strawberries, and honey together. Form the mixture into clusters or discs and freeze for 2 to 3 hours. If desired, drizzle with melted dark chocolate.
2. Snickers Crunch Cups: Combine the crumbled rice cakes, peanut butter, honey or maple syrup, coconut oil, vanilla, salt, and chopped peanuts. Press the mixture into the bottom of a silicone muffin tin. Melt the dark chocolate chips with 1 tablespoon of coconut oil and drizzle over the top. Chill in the refrigerator or freezer for 30 minutes.
3. Cottage Cheese Mini Muffins: Preheat the oven to 350°F. Place the cottage cheese, eggs, maple syrup or honey, banana, melted coconut oil or butter, vanilla, oat flour, baking soda, baking powder, and salt into a blender and blend until smooth. Stir in the mini chocolate chips. Pour the batter into a mini muffin tray and bake for 18 to 22 minutes.