9 Snack-Prep Ideas So You Don't Give In to Packaged Crap

1. Chocolate Chunk Cashew Bites

• 2 cups (245g) raw cashews
• 1 cup (90g) rolled oats
• Pinch of fine sea salt
• 12-14 (210g) medjool dates, pitted
• 4-6 tablespoons (56-84g) Califia Farms unsweetened almondmilk
• 2 ounces unsweetened chocolate, roughly chopped

In a food processor fitted with the S
blade, blend the cashews, oats, and sea salt into a fine meal (this should take 30-45 seconds) then add the dates and pulse until they’re pulverized and evenly distributed. Add the almondmilk (4 tablespoons for a firm dough and 6 tablespoons for a soft/sticky dough) (6 is what I typically use) and pulse just until combined. Transfer the mixture to a small bowl and stir in the chocolate (and cacao nibs, if desired), then cover with plastic and refrigerate until firm (the bites are easier to scoop when firm). Using a 1 1/2 tablespoon scoop, drop the bites onto a baking sheet lined with parchment paper and roll with your hands to form round balls. Freeze for 30 minutes then transfer to an air tight container. Will keep in the freezer for several months, but I doubt they’ll last that long.

2. Crunchy Roasted Chickpeas

• 2 15oz Cans Chickpeas
• 2 Tbsp Extra Virgin Olive Oil
• 2 tsp Red Wine Vinegar
• 2 tsp Fresh Lemon Juice
• 1 tsp Kosher Salt
• 1 tsp Dried Oregano
• 1/2 tsp Garlic Powder
• 1/2 tsp Cracked Black Pepper

Preheat oven to 425 degrees and line a baking sheet with parchment paper. Drain, rinse, and thoroughly dry the chickpeas, then place in a single layer on the baking sheet. Roast for 10 minutes, then remove from oven, use a spatula to turn the chickpeas so they bake evenly, then roast for another 10 minutes. In a large mixing bowl, add the remaining ingredients and whisk to combine. Add the hot chickpeas and toss gently until fully coated. Place the coated chickpeas back onto the baking sheet and continue roasting for 10 more minutes, checking occasionally to be ensure they don't overcook and burn. Allow to cool completely and enjoy!

3. Baked Pita Chips

• 5 Whole Wheat Pitas, cut into 8 triangles
• 4 Tablespoons of olive oil
• ½ teaspoon of garlic powder
• ½ teaspoon of black pepper
• 1 teaspoon of dry basil
• sea salt for seasoning

Preheat oven to 400 degrees. In a small bowl, mix olive oil, basil, pepper, and garlic powder. Place pita triangles on a baking sheet lined with parchment paper or a silicon mat, brush one side with the olive oil mixture. Bake pita bread for 8-10 minutes, until slightly browned. Remove from oven and let cool.

4. Superfood Brownie Bites

BITES:

• 1 ½ cups raw pecans
• ⅓ cup raw cashews
• ¼ cup raw cacao powder
• 1 tablespoon mesquite powder
• 1 tablespoon maca powder
• ½ teaspoon vanilla powder
• ½ teaspoon fine sea salt
• ¼ teaspoon ground cinnamon
• 1 cup pitted Medjool dates (they should be soft)
• 1 tablespoon coconut butter
• 1 tablespoon non-dairy milk (I used coconut)

CACAO GLAZE:

• 1 ½ tablespoons virgin coconut oil
• 1 tablespoon raw cacao powder
• ½ teaspoon maple syrup 

SPRINKLES(!!!):

• finely shredded coconut
• goji berries
• bee pollen (not vegan)
• hulled hemp seeds
• flaky sea salt

In the bowl of a food processor fitted with the “S” blade, pulse the pecans and cashews until you have a meal consistency. Add the cacao powder, mesquite, maca, vanilla powder, sea salt, and cinnamon. Pulse to mix evenly. Add the dates and coconut butter to the food processor and run the motor on high, scraping down the sides of the bowl here and there. The mixture should just hold together if you pinch it with your fingers. Flip the motor on to high again, and pour the non-dairy milk in through the feed tube. The dough should ball up and appear glossy, but not too sticky and wet. Scoop out the brownie bite mixture in 1 ½ teaspoon measures. Roll the portioned mixture into balls, set on a parchment-lined baking sheet, and slide into the refrigerator for at least 20 minutes. Make the cacao glaze: In a small saucepan, combine the coconut oil, cacao powder, and maple syrup. Whisk over low heat until combined. Set aside. Retrieve the superfood brownie bites from the refrigerator. Dip each bite into the cacao glaze and set back on the parchment-lined baking sheet. While the glaze is still wet, sprinkle each bite with the sprinkle of your choice. Store superfood brownie bites in the refrigerator.NOTES: 
If you don’t have the mesquite or maca powders, feel free to leave them out. You may not need the tablespoon of non-dairy milk at the end if you do this though. I think both powders work so well here and would encourage you to give them a go here if you haven’t tried them before. Even my local, small town bulk store sells these powders now and they add a special sweet, malt-y, and flavourful quality to the bites.

5. Baked Zucchini Chips

• 3 medium fresh zucchini, sliced into ¼-inch rounds
• cooking spray
• 3 tablespoons grated Parmesan cheese
• 1 tablespoon chopped fresh parsley
• freshly cracked black pepper, to taste
• pinch of Kosher salt

Preheat oven to 425º F and line a rimmed baking sheet with parchment paper. Arrange zucchini slices on the parchment paper and spray lightly with cooking spray. Mix together Parmesan, parsley, black pepper, and salt. Sprinkle with Parmesan mixture. Bake for until cheese has melted and zucchini slices have become crisp, but not burned, about 30 minutes.

Remove from oven and serve.

6. Cranberry-Almond Trail Mix Bars

• 2 cups rolled oats
• 1/2 cup hulled white sesame seeds
• 3 tablespoons chia seeds
• 3 tablespoons hemp seeds
• 1/3 cup dried cranberries (or cherries)
• 1/3 cup dried apricots (chopped into 1/4 inch pieces)
• 1/2 cup slivered almonds
• 1/2 cup almond butter
• 1/4 cup brown rice syrup
• 1/4 cup maple syrup

Combine the dry ingredients in a medium sized mixing bowl and stir well. In a smaller bowl, combine the syrups and almond butter. Add the wet mixture to the dry and stir well using a fork until completely mixed throughout. Transfer to a 9×5 inch loaf pan and firmly press evenly on the top using a spatula. Cover and place in the refrigerator for 3 to 4 hours to set. Slice into 8 squares and keep in an airtight container in the refrigerator until ready to consume, or pack for a trip.

7. Chia Seed Peanut Butter Cups

• 1/2 cup unsalted peanut butter
• 3 tablespoons powdered coconut sugar*
• 2 tablespoons chia seeds
• 9 ounces dark chocolate (i use this brand)
• 2 tablespoons extra virgin coconut oil
• chopped peanuts & flaky sea salt to top

Mix together the peanut butter, sugar, and chia seeds. refrigerate for 1 hour (this makes it easier to form into balls.  if you're in a hurry skip this step, but the peanut butter balls will be sticky.) 
while the peanut butter is chilling, line a muffin tin with 12 liners, set aside. melt the chocolate and oil in a heat proof bowl over simmering water until melted.  set aside to cool for about 10 minutes. scoop a heaping teaspoon of the peanut butter mix and use your hands to form 12 balls, then flatten a bit with your palm.  Pour 1 1/2 teaspoons of the chocolate mix into the bottom of each liner, then place a peanut butter disk on top.  cover with another 1 1/2 teaspoons of chocolate.  freeze until solid but surface is still a bit wet, about 10-15 minutes.  then remove and sprinkle with chopped peanuts and flaky sea salt.  place back in the freezer for another 20 minutes.  place the peanut butter cups in a lidded container and store in the freezer.
*to make powdered coconut sugar, blend 1/2 cup coconut sugar in a high speed blender on high for 1 minute.  transfer to a lidded jar and store at room temperature. 

8. Slow Cooker Chex Mix

• 9 cups Chex cereal (I used equal parts corn, rice, and wheat Chex)
• 2 cups pretzels
• 1 cup Cheerios
• 1 cup peanuts
• 1/3 cup (6 Tablespoons) butter, melted and hot
• 1 Tablespoon seasoned salt
• 1/4 cup Worcestershire sauce
• 1 teaspoon garlic powder (optional)

Add cereal, pretzels, cheerios and peanuts to the bowl of a slow cooker. In a separate bowl, whisk together butter and seasoned salt until the salt is dissolved.  Stir in the Worcestershire sauce until combined. Drizzle the sauce evenly over the top of the cereal mixture.  Toss for about 1 minute, or until the mixture is evenly combined. Cover and slow cook on low for 3 hours,  stirring at the 1 hour, 2 hour and 2.5 hour marks so that the mixture does not burn.  Then spread the mixture out onto a few baking sheets or parchment paper in an even layer until it cools to room temperature.  Serve, or store in a sealed container for up to 3 weeks.
*If your slow cooker does not have a tiny hole in it to let air escape, it may collect too much condensation which could make the Chex Mix get too soggy.  If that is the case, another great method is to place a towel (or a few layers of paper towels) just under the lid of the slow cooker, to collect the condensation.*
*Legally, I have to mention that you do so at your own risk, as technically that could be a fire hazard.  But I’ve used that method for years with crispy slow cooker recipes, and have never had a problem.

9. Spicy Kale Chips

• 2 large stalks kale, about 4 cups leaves
• 1 TBS avocado oil, plus more for hands
• 1 1/2 TBS nutritional yeast
• 1/2 tsp garlic powder
• 1/4 tsp cumin
• 1/4 tsp chili powder
• 1/8 tsp cayenne
• 1/4 tsp pink salt, or to taste

Preheat oven to 300F. Grease a large baking sheet (or line with parchment paper) and set aside.
Carefully remove leaves from the stalk of the kale. You can either pull the leaves or cut away from the stalk. Rip or cut kale into large pieces, then wash and dry kale in salad spinner. Make sure your kale is dry before the next step. You can pat down with paper towel and let air dry on cooling rack until dry. Place the dry kale leaves in a bowl and drizzle on about half tablespoon avocado oil. Massage oil into the kale leaves using your finger tips. Sprinkle on 1 TBS nutritional yeast, and all of your seasonings. Add another half tablespoon and repeat this process with well oiled hands, massaging the nutritional yeast and seasonings into the kale leaves. Transfer leaves to baking sheet, arranging in single layer. Sprinkle on the rest of the nutritional yeast and a few more dashes of salt if you wish. Bake kale at 300F for 7-9 minutes, watching very closely. All ovens are different, so adjust baking time to desired texture of kale chips. Allow kale chips to cool on pan for 5 minutes before enjoying.
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