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Twelve simple and healthy dessert snacks that have minimal preparation, quick-step methods and nutritional benefits.

Summer is just around the corner, and for anyone who has been searching for a sweet treat that will hit the spot but remain guilt-free these twelve simple and healthy dessert snack recipes are ready for your everyday repertoire. From pancakes, to peanut butter oats to sorbet and homemade nice-cream there is something for the whole family to enjoy. 

1. Easy Watermelon Sorbet

For those who are searching for something fresh but also like to indulge in the sweeter side, watermelon sorbet is the way.

Ingredients

• 3-4 cups of frozen de-seeded watermelon • 3/4 cup of coconut cream
• Half a small lime

Method

Blend and Enjoy!

2. Two Ingredient Mango Sorbet

A two ingredient simple mango sorbet that cools your cravings throughout the summer months.

Ingredients

• 3 cups of frozen mango • 1 can of coconut milk

Method

Blend and Enjoy!

3. Creamy Coconut Nice-Cream

Summer calls for creamy coconut goodness, nice-cream can be eaten as made or poured into ice cream frozen moulds ready to enjoy.

Ingredients

  • 4-6 frozen bananas (depending on the desired serving size)
  • 1/2 cup shredded coconut
  • 1/2 tsp vanilla extract
  • 1/3 cup coconut cream

Method

Blend and Enjoy!

4. Chocolate Peanut Butter Nice-cream

Perfect for the chocolate lovers a creamy and fresh consistency through healthy and natural ingredients.

Ingredients

• 4 frozen bananas
• 3 tbsp natural peanut butter • 1 tbsp cocoa powder
• 1/4 cup almond milk

Method

Blend and Enjoy!

5. Very Berry Nice-Cream

An easy and fresh berry combination perfect for a summer afternoon by the pool.

Ingredients

• 2 Frozen bananas
• 1 cup frozen berries
• 2 tbsp almond milk
• 1/4 tsp vanilla extract

Method

Blend and Enjoy!

6. Chia Pudding

If you’ve been searching for an overnight snack option for those who love to healthy meal prep a chia pudding is a simple recipe that you can change up toppings daily.

Ingredients

• 1/4 cup chia seeds
• 1/2 cup of almond or coconut milk

Toppings of choice eg. Banana, Honey, Greek yoghurt

Method

Combine and refrigerate overnight. In the morning the chia seeds will have expanded and softened, ready to top with topping of choice!


7. Overnight Chocolate Oats

A solution for all of the chocolate lovers big and small, chocolate oats are a satisfying overnight breakfast or a ready-to-eat chocolate snack conquering cravings.

Ingredients

• 1 tbsp cocoa powder
• 50-100 grams oats
• 150 ml almond milk
• 1 tbsp natural peanut butter

Toppings of choice eg. Banana, berries, yoghurt or peanut butter.

Method

Combine all ingredients and refrigerate overnight. Top with toppings of choice and enjoy!

8. Baked Snickers Oats

Offering warm baked goodness of oats, with a melt-in-your mouth sensation the kids (and parents) will love as an after school treat or dessert.

Ingredients

• 1 cup of oats
• 1 tbsp cocoa powder
• 1 cup almond milk
• 1 tbsp maple syrup
• 1 tbsp natural peanut butter
• Dark chocolate chips (optional)

Method

Combine ingredients and blend together.
Transfer the blended mixture to a small baking dish.
Top with dark chocolate chips (optional) and a small
tsp of natural peanut butter in the middle before baking for 15 mins. The peanut butter will melt into the chocolate oats and be ready to enjoy!

9.Banana and Egg Pancake

Sunday morning breakfast just got a whole lot healthier, nutritious and delicious these pancakes are a simple revision to your classic repertoire.

Ingredients

• 1-2 mashed banana
• 2 eggs
• 1 tbsp Chia seeds / LSA Mix (Optional)

Toppings of choice eg. Mixed Berries, Greek Yoghurt, Honey, Peanut Butter.

Method

Mash the banana and combine in a bowl with eggs. Optional to add chia seeds or LSA mix-ins. Whisk until fully combined. Cook in a saucepan for roughly 5 minutes each side [lipping like a regular pancake until cooked on both sides!

Top with toppings of choice. Enjoy!

10. Cookie Dough

For all those cookie loving kids (big kids included) this recipe is a simple way to satisfy your cravings.

Ingredients

• 1 cup oat [lour
• 1/3 cup coconut milk
• 1 cup dates
• 1/4 cup dark chocolate chips • 1 tsp vanilla

Method

Combine all ingredients and refrigerate!

11. Peanut Butter and Date Cookies

The cookies that will transform your baking, a gluten and guilt free alternative, these can also be a great Christmas cookie.

Ingredients

• 1/2 cup natural peanut butter • 1/4 cup maple syrup
• 2 tsp vanilla extract
• 1 1/2 cups almond meal

• 1/2 cup chopped dates • 1 tsp baking soda

Method

Mix wet ingredients; peanut butter, maple syrup and vanilla in one bowl. Mix dry ingredients; almond meal and baking soda in a seperate bowl. Combine both mixes and fold in the dates to mixture.
Seperate and roll mixture into bowls, [latten and bake for 10 minutes. Leave to rest for 10 minutes.

Enjoy!

12. Vegan Museli Bars

The perfect lunchbox or after school snack, prepare and store for throughout the week!

Ingredients

• 1 mashed ripe banana
• 1/4 cup maple syrup
• 1/4 cup natural peanut butter
• 1/4 cup loosely chopped almonds • 1/4 cup loosely chopped walnuts • 1 1/4 cup rolled oats
• 1/4 cup gogi berries

Method

Roast the nuts and oats in the oven for 15 minutes.
In a saucepan combine peanut butter, mashed banana and maple syrup and stir until a melted consistency.
When the oats and nuts are lightly toasted combine them to the saucepan mixture add gogi berries and mix together in a bowl.
Pour the mixture and press down with a spatula into a baking dish lined with paper. Put some more baking paper onto of mix and use the spatula to press down tightly.

Place in fridge for about 1 hour to set.
Take the paper off mixture and cut into bars and Enjoy!

The combination of banana and peanut butter is one of my all-time favourites. These lovely, nourishing cupcakes are a great way to use up any ripe bananas in your house. Try to source a lighter-flavoured extra virgin olive oil for a milder flavour. Alternatively, you can use coconut oil (see Tips).

MAKES 12

INGREDIENTS

Banana cupcakes

2 eggs

80g (1⁄3 cup) milk or freshly squeezed orange juice

90g (1⁄4 cup) pure maple syrup (see Tips)

120g (1⁄2 cup) extra virgin olive oil (see Tips)

170g ripe banana, mashed

60g (1⁄2 cup) almond meal (ground almonds)

200g (1 1⁄4 cups) wholemeal self-raising flour

1⁄4 tsp baking powder

1⁄2 tsp ground cinnamon

Peanut butter icing

250g cream cheese, cubed, softened

95g (1⁄3 cup) smooth peanut butter (see Tips)

1 1⁄2 tbsp pure maple syrup (see Tips)

Banana chips, for decorating (optional)

PREPARATION

Banana cupcakes

1. Preheat oven to 180°C (160°C fan). Line a 12-hole standard muffin tray with paper cases and set aside.

2. In a large bowl, whisk together eggs, milk (or orange juice), maple syrup and olive oil. Stir through mashed banana and almond meal until combined. Sift in flour (returning any sifted out husks to the bowl), baking powder and cinnamon, and stir until combined.

3. Divide mixture between paper cases. Bake for 20-25 minutes or until lightly golden and a skewer inserted into the centre of each cupcake comes out clean. Allow to cool in tin for 5 minutes, then transfer onto a wire rack to cool completely.

Peanut butter icing

4. Use an electric mixer to beat cream cheese until smooth. Add peanut butter and maple syrup, and beat until well combined and fluffy.

5. Pipe icing (using a round 1cm nozzle) or spread icing with a small spatula onto cooled cupcakes and decorate with banana chips (if using) before serving.

TIPS

If you prefer, you can replace the maple syrup in the cupcakes with brown sugar, rapadura sugar (panela) or coconut sugar. You can also replace the extra virgin olive oil with coconut oil (melted).

For the icing, you may need a fraction more or less syrup depending on the sweetness of your peanut butter. It’s preferable to use a brand of peanut butter with no added salt or sugar (or, better still, make your own). If your peanut butter does have added sugar, you might like to cut the syrup quantity by half.

To make a thinner icing, add 1–2 tablespoons of milk in step 4.

VARIATION

Nut-free cupcakes: Skip the peanut butter icing and replace the almond meal with a ground seed mix, such as a mixture of sunflower seeds, pepitas and linseeds.

Dairy-free cupcakes: Skip the peanut butter icing and use the orange juice option instead of the milk, or replace the milk with almond milk.

Courtesy of Sweet Nourish by Louise Keats.