sweet snacks cookbook 1 - amazon s3 · sweet snacks cookbook 12 sweet snacks cookbook 13 granola...

SWEET SNACKS COOKBOOK 1

SWEET SNACKS COOKBOOK 2 SWEET SNACKS COOKBOOK 3

CONTENTS

Nut & Maple Clusters

Coconut Kefir

Vanilla Coconut Kefir

Papaya with Coconut Kefir & Fresh Lime

Nut Granola with Coconut Kefir

Granola Snack Bars

Toasted Almonds with Vanilla, Cinnamon &

Honey

Hemp Seeds with Honey Almonds & Kefir

No-Bake Hazelnut Brownies

Fig & Walnut Biscuits

Macadamia Chocolate Snack Balls

Almond & Coconut Snack Balls

Chocolate & Hazelnut Snack Balls

7

8

9

10

11

13

15

17

18

19

20

21

23


Pecan & Banana Mini-Bars

Peach Halves with Macadamia Butter &

Honey

Watermelon Cubes with Kefir & Mint

Fresh Mango Wedges with Mint, Pepper &

Coconut Sugar

Fresh Fig Halves with White Balsamic Vinegar

Grilled Figs with Vanilla Kefir & Mint

Coconut Sago

Banana Bread

Dried Apricot & Coconut Squares

Apricot Halves with Macadamia Butter & Mint

Apple & Cinnamon Fruit Wraps

Date & Chocolate Fruit Wraps

Strawberry & Orange Fruit Wraps

Chocolate Orange Mousse

Coconut Pancakes

Lemon & Almond Pancakes

Pistachio Muffins

38

39

40

41

42

25

26

27

28

29

30

31

32

33

35

36

37


NUT & MAPLE CLUSTERSMakes Roughly 2 Cups

4 tablespoons almond butter

4 tablespoons coconut oil (melted)

3 tablespoons maple syrup

1/2 cup whole almonds

1/3 cup sunflower seeds

1/3 cup finely chopped walnuts

1/4 cup whole Brazil nuts

2 tablespoons pumpkin seeds

3 tablespoons almond flour

INGREDIENTS

Preheat a convection oven to 325 ºF and line a baking

tray with parchment paper.

Place the almond butter, coconut oil and maple syrup

in a large bowl and combine well. Add in the remaining

ingredients and combine well.

Use your fingers to create small bite-sized clusters from

the mixture, then place them on the tray. Transfer the

tray to the oven for 5-10 minutes or until golden brown.

Cool in the refrigerator before serving.

INSTRUCTIONS


COCONUT KEFIRMakes 4 Cups

4 cups organic coconut cream

1 tablespoon raw honey

2 tablespoons kefir grains

INGREDIENTS

Place the coconut cream, honey and live kefir grains

into a steriliized jar then stir with a wooden spoon

to combine. Seal the jar tightly then leave at room

temperature.

Fermentation of the coconut cream may take 24 hours

or longer, so continue to watch the kefir over the days

that pass. When the coconut kefir forms sour notes it

is ready. Do not ferment your kefir for too many days

as it can introduce problems associated with over-

fermenting.

When the kefir has fermented, pour it into a sieve and

remove the kefir grains (reserving the grains for your

next batch of kefir).

Keep the coconut kefir in the refrigerator.

INSTRUCTIONS

VANILLA COCONUT KEFIR Serves 2

2 cups Coconut Kefir

(see related recipe)

seeds from half a vanilla bean

1 tablespoon coconut sugar

INGREDIENTS

Place the ingredients in a bowl and combine well.

Serve.

INSTRUCTIONS


PAPAYA WITH COCONUTKEFIR & FRESH LIME

Serves 2

1/4 small papaya, peeled and

quartered lengthwise

1/2 cup coconut kefir

2 tablespoons fresh lime juice

1 teaspoon coconut sugar (or

xylitol)

INGREDIENTS

Place the papaya slices in a bowl and place a dollop of

kefir on top. Drizzle the lime juice on top then sprinkle

with coconut sugar to serve.

INSTRUCTIONS

NUT GRANOLAWITH COCONUT KEFIR

Serves 4

1/2 cup chopped macadamia nuts

1/4 cup chopped almonds

3 tablespoons shaved coconut

pieces, toasted

2 tablespoons chopped pecans

1 tablespoon flaxseed meal

1 tablespoon pumpkin seeds

8 heaping tablespoons Coconut

Kefir (see related recipe)

INGREDIENTS

Combine the macadamia nuts, almonds, shaved coconut

pieces, pecans, flaxseed meal and pumpkin seeds in a

bowl.

Place an even portion of the nut granola across four

plates and top each with 2 dollops of coconut kefir.

Serve.

INSTRUCTIONS


GRANOLA SNACK BARSMakes 6-8 Bars

2 oz. cocoa butter

2 tablespoons honey

1 1/2 cups nut granola (see related

recipe Nut Granola with Coconut

Kefir)

1/2 cup hemp seeds / hemp hearts

1/2 teaspoon ground cinnamon

INGREDIENTS

Line a 9 in. x 5 in. baking tin or Tupperware container

with parchment paper.

Place the nut granola and hemp seeds into a bowl and

combine.

Melt the cocoa butter and honey in a small pot over low

heat then continue stirring until it begins to bubble.

Immediately remove from the heat then combine with

the nut granola and hemp seeds.

Place the mixture into the baking tin and spread evenly,

pressing down to compact the mixture. Cover the tray

then return to the fridge for 40-50 minutes or until the

bar is firm to touch.

Cut into individual bars to serve.

INSTRUCTIONS


TOASTED ALMONDS WITHVANILLA, CINNAMON & HONEY

Makes 1 Cup

1 cup almonds

2 tablespoons honey

1/2 teaspoon natural vanilla

extract


INGREDIENTS

Place a frying pan on low heat, add the almonds and stir

regularly, when toasted take the pan off the heat and add

the honey and vanilla extract, stir to coat the almonds as

the honey softens.

Place a piece of non-stick parchment paper on a tray

and spread the almonds out, scraping out as much of the

honey as possible from the pan. Sprinkle with ground

cinnamon then place the almonds into the fridge for 30-

40 minutes or until the honey has hardened.

Serve.

INSTRUCTIONS


HEMP SEEDS WITHHONEY ALMONDS & KEFIR

Serves 2

1/2 cup hemp seeds / hemp hearts

1/3 cup Toasted Almonds with

Vanilla, Cinnamon & Honey,

roughly chopped (see related

recipe)

1/4 cup walnuts, roughly chopped

1 cup Coconut Kefir (see related

recipe)

INGREDIENTS

In a small bowl combine the hemp seeds, almonds and

walnuts.

Divide the coconut kefir into two serving cups, then top

with an even portion of the hemp and almond mixture.

Serve.

INSTRUCTIONS


NO-BAKE HAZELNUT BROWNIESMakes 8-10

1/2 cup pecans

1/3 cup roasted hazelnuts

1/4 cup cocoa powder


2/3 cup Medjool dates

INGREDIENTS

Line a tray with parchment paper.

Place all of the ingredients into a food processor and

blend until a dough has formed, then divide and roll the

mixture into 8-10 balls using the palms of your hands.

Place the balls onto the tray then transfer to the

refrigerator for 1-2 hours or until firm to touch.

Serve.

INSTRUCTIONS

FIG & WALNUT BISCUITSMakes 18-20

2 1/2 cups dried figs

1 teaspoon natural vanilla extract

1 tablespoon fennel seeds

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

pinch of ground white pepper

1 cup toasted walnuts, finely

chopped

INGREDIENTS

Place the figs into a food processor and blend to a

smooth and chunky paste. Add the vanilla extract, fennel

seeds, cinnamon, cloves, nutmeg and pepper and blend

to combine. Transfer the mixture to a bowl along with

the walnuts then use your hands to combine.

Roll the dough out on the kitchen bench to create a 7 in.

long sausage shape. Wrap the mixture in parchment

paper and use two elastic bands to hold each end

together tightly. Leave in a cool dry place for 2-3 days, or

until the mixture has dried.

Cut into individual slices to serve.

INSTRUCTIONS


MACADAMIA CHOCOLATE SNACK BALLS

Makes 10-12

2 cups macadamia butter

2 tablespoons cocoa powder


pinch of ground cinnamon

15 Medjool dates

INGREDIENTS







Serve.

INSTRUCTIONS

ALMOND & COCONUTSNACK BALLS

Serves 4

1 cup shredded coconut

1/2 cup almond butter

2 tablespoons coconut oil

1/4 cup dried banana, chopped

15 Medjool dates

1/4 teaspoon vanilla paste


INGREDIENTS







Serve.

INSTRUCTIONS


CHOCOLATE & HAZELNUT SNACK BALLS

Makes 10-12

1 cup almond butter

2/3 cup hazelnut butter

3 tablespoons cocoa powder

3 tablespoons coconut oil

15 Medjool dates


INGREDIENTS







Serve.

INSTRUCTIONS


PECAN & BANANA MINI-BARSMakes 10-12

2/3 cup pecans, chopped

1/4 cup melted cocoa butter

10 Medjool dates

1/3 cup almond butter

1/2 cup dried banana, chopped



INGREDIENTS

Place 1/4 cup of the chopped pecans to the side.


blend until a dough has formed, then add the 1/4 cup of

chopped pecans and combine well with your hands.

Scoop the mixture onto a sheet of parchment paper,

cover with another sheet of parchment paper and use a

rolling pin to flatten the mixture to an even thickness of

around ¼ in.

Place in the refrigerator for 4-6 hours or until firm to

touch.

Cut into individual pieces to serve.

INSTRUCTIONS


PEACH HALVES WITH MACADAMIA BUTTER & HONEY

Serves 2

2 peaches, halved, seed removed

2 tablespoons macadamia butter

1 tablespoon honey

2 pinches of ground ginger

INGREDIENTS

Place the peach halves, skin side down, on a plate. Use

a knife to spread an even amount of macadamia butter

onto each peach. Drizzle the top with honey and sprinkle

with ground ginger to serve.

INSTRUCTIONS

WATERMELON CUBESWITH KEFIR & MINT

Serves 2-4

1/2 small watermelon, skin & seeds

removed, cut into 1 in. cubes

1/3 cup Coconut Kefir (see related

recipe)

1 teaspoon coconut sugar

10 mint leaves, crushed

1/4 cup almond flakes

INGREDIENTS

Place the watermelon cubes onto a serving plate. Dollop

one teaspoon of coconut kefir onto the top of each

watermelon cube, followed by a sprinkle of coconut

sugar, some mint leaves and almond flakes.

Serve.

INSTRUCTIONS


FRESH MANGO WEDGESWITH MINT, PEPPER &

COCONUT SUGARServes 2

1 mango, seed and skin removed,

sliced into wedges

1 teaspoon coconut sugar

1/2 teaspoon whole peppercorns

1/2 teaspoon salt flakes

1/2 cup dried mint leaves, finely

chopped

INGREDIENTS

Place the coconut sugar, peppercorns, salt flakes and

mint leaves into a mortar and pestle and grind into a

fine powder.

Place the mango wedges on a plate then sprinkle with

the coconut sugar mixture.

Serve.

INSTRUCTIONS

FRESH FIG HALVES WITHWHITE BALSAMIC VINEGAR

Makes Roughly 2 Cups

4 fresh figs, sliced in half

2 tablespoons Coconut Kefir (see

related recipe)

2 tablespoons chopped walnuts

1 tablespoon toasted pepitas

2 tablespoons white balsamic

vinegar (regular balsamic can be

used if white is not available)

2 pinches of ground white pepper

INGREDIENTS

Place the fig halves onto a serving plate. Dollop a

tablespoon of coconut kefir across each set of figs, then

sprinkle with walnuts and toasted pepitas and drizzle

with white balsamic vinegar.

Serve with a pinch of ground white pepper.

INSTRUCTIONS


GRILLED FIGS WITHVANILLA KEFIR & MINT

Serves 2

4 fresh figs, halved

2 heaping tablespoons Vanilla

Kefir (see related recipe)

6 fresh mint leaves, thinly sliced

INGREDIENTS

Preheat a grill to medium-high heat.

Place the figs on the grill and cook for 1-2 minutes or

until lightly browned and softened.

Remove from the grill and place onto serving plates.

Top with a heaping tablespoon of vanilla kefir and

sprinkle with mint leaves to serve.

INSTRUCTIONS

COCONUT SAGO Serves 4-6

1/2 cup sago (tapioca seeds)

1 cup coconut cream

1/2 cup water

1 tablespoon xylitol

ground cinnamon

INGREDIENTS

Place the sago, coconut cream and water in a pot on

low heat. Cover and allow to simmer for 15-20 minutes,

or until the sago has soaked up all of the liquid and is

tender. Stir in the xylitol.

Allow to cool slightly before serving with a pinch of

cinnamon.

INSTRUCTIONS


BANANA BREADServes 8-10

3 ripe bananas

4 medium sized eggs, separated

2 tablespoons honey

3 tablespoons olive oil


2/3 cup almond flour

1/3 cup hazelnut flour

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon allspice

INGREDIENTS

Preheat a convection oven to 350 ºF and line a loaf tin

with non-stick parchment paper.

Place the bananas in a bowl and mash with a fork.

Place the egg yolks, honey, olive oil and vanilla extract

in a separate bowl and whisk with a fork to combine.

Add the mashed bananas, almond flour, hazelnut flour,

cinnamon, nutmeg and allspice and combine.

In another bowl, place the egg whites and beat with

electric beaters until soft peaks form. Add one third of

the banana mixture and fold into the egg whites using

a plastic spatula. When combined, add the remaining

banana mixture and gently fold to combine with the egg

whites.

Pour the banana mixture into the loaf tin, then transfer

to the oven for 20-25 minutes or until cooked through

and a toothpick comes out clean from the center.

Serve a slice on its own or with a dollop of coconut kefir

and drizzled honey.

INSTRUCTIONS

DRIED APRICOT & COCONUT SQUARES

Makes 8

1 cup dried apricots

2 tablespoons coconut oil (liquid)

1 teaspoon xylitol


1/4 cup shredded coconut

INGREDIENTS

Soak the dried apricots in boiling water for 5-6 minutes,

or until soft. Remove from the water and tap dry then

place into a food processor along with the coconut

oil, xylitol and vanilla paste. Blend until a smooth

consistency has formed.

Scoop the mixture onto a sheet of parchment paper,

cover with another sheet of parchment paper and use a

rolling pin to flatten the mixture to an even thickness of

around ¾ in.

Place in the refrigerator for 4-6 hours, or until firm to

touch. Cut into individual pieces roughly ¾ in. by ¾ in.

Place the shredded coconut onto a plate then press each

apricot square into the coconut until coated.

INSTRUCTIONS


APRICOT HALVES WITH MACADAMIA BUTTER & MINT

Makes 8

8 dried apricot halves

4 teaspoons macadamia butter

10 fresh mint leaves, crushed and

sliced

INGREDIENTS



press down on each apricot half with your fingers to

spread out to roughly double the size. Place onto a

serving plate.

Spread half a teaspoon of macadamia butter on top of

each apricot half and sprinkle the mint leaves on top to

serve.

INSTRUCTIONS


APPLE & CINNAMONFRUIT WRAPS

Serves 4-6

6 apples, diced

1/2 cup boiling water

1 tablespoon ground cinnamon

pinch of ground ginger

pinch of ground cayenne pepper

1 teaspoon honey

INGREDIENTS

If using an oven or a dehydrator to make the fruit wraps,

preheat to 100-125 ºF.

Place the chopped apples and boiling water in a pot on

low-medium heat. Bring to simmering point and cover

for 60-90 minutes or until the apples are very tender.

Allow to cool.

Transfer the apples to a food processor along with the

cinnamon, ginger, cayenne pepper and honey. Blend

until a smooth consistency has formed.

Spread the mixture out evenly using a spatula onto a

mesh tray from the dehydrator, or on an ovenproof

mesh tray.

Using a dehydrator, leave for 6-8 hours on the correct

setting for making fruit wraps (around 100-125 ºF) or

for 6-8 hours in the preheated oven.

When the fruit has dried, gently remove from the mesh

tray and slice into thin strips to serve.

INSTRUCTIONS

DATE & CHOCOLATEFRUIT WRAPS

Serves 4-6

1 cup pitted dates

3 1/2 tablespoons cocoa powder

1/2 teaspoon natural vanilla

extract

2 tablespoons honey (optional)

pinch of ground sea salt

2-4 tablespoons water

INGREDIENTS



Soak the dates in boiling water for 5-6 minutes, or until

soft. Remove from the water and tap dry then place into

a food processor along with the cocoa powder, vanilla

extract, honey and salt. Blend until a smooth consistency

has formed, add water 1 tablespoon at a time if the

mixture is too dry.

Pour the mixture through a sieve and discard (or eat)

any solids.



mesh tray.


setting for making fruit wraps (100-125 ºF) or for 6-8

hours in the preheated oven.



INSTRUCTIONS


STRAWBERRY & ORANGEFRUIT WRAPS

Serves 4-6

1/2 cup dried apricots

3 cups fresh strawberries

finely grated rind from 1 small

orange

INGREDIENTS





place into a food processor along with the strawberries

and orange rind. Blend until a smooth consistency has

formed.

Pour the mixture through a sieve and discard (or eat)

any solids.



mesh tray.


setting for making fruit wraps (100-125 ºF) or for 6-8

hours in the preheated oven.



INSTRUCTIONS

CHOCOLATE ORANGE MOUSSE

Serves 2

3 ½ oz. 85% chocolate (Paleo-

friendly), broken into pieces

3 oz. hot water

1 teaspoon finely grated orange

rind

INGREDIENTS

Place ice into a large bowl and create an ice bath by

placing a smaller bowl on top of the ice.

Place a small pot on low heat then add the chocolate and

water. Stir constantly until the chocolate has melted. As

soon as the chocolate has melted transfer into the ice

bath and use electric egg beaters to whip into a mousse.

Gently fold in the grated orange rind to serve.

INSTRUCTIONS


COCONUT PANCAKESServes 2-4

2 tablespoons coconut flour

2 teaspoons psyllium husks

1/4 cup coconut milk

6 eggs

coconut oil or butter for frying

INGREDIENTS

Place all of the ingredients except for the coconut oil/

butter into a bowl and use an electric hand mixer to

combine well.

Heat a frying pan on medium-high heat and add one

teaspoon of coconut oil or butter, covering the base of

the pan while it melts. Add one heaping tablespoon of

pancake batter into the frying pan to make one pancake.

Add as many tablespoons as possible without the batter

touching. Cook until the top of the pancake begins to

bubble and has started to cook, then flip over and cook

for an additional 1-2 minutes or until the pancakes have

cooked through.

Repeat with the remaining batter then serve.

INSTRUCTIONS

LEMON & ALMOND PANCAKESServes 8-10

2 cups almond flour

1/2 cup macadamia butter


1 tablespoon finely grated lemon

rind

4 tablespoons lemon juice

3 tablespoons coconut sugar

5 eggs

coconut oil or butter for frying

INGREDIENTS

Place all of the ingredients except for the coconut oil/

butter into a bowl and use an electric hand mixer to

combine well.

Heat a frying pan on medium-high heat and add one

teaspoon of coconut oil or butter, covering the base of

the pan while it melts. Add one heaping tablespoon of

pancake batter into the frying pan to make one pancake.

Add as many tablespoons as possible without the batter

touching. Cook until the top of the pancake begins to

bubble and has started to cook, then flip over and cook

for an additional 1-2 minutes or until the pancakes have

cooked through.

Repeat with the remaining batter then serve.

INSTRUCTIONS


PISTACHIO MUFFINSMakes 8-10

2 cups unsalted pistachios

6 eggs, separated


1/2 cup olive oil

1/2 cup coconut sugar

1 teaspoon ground cardamom

2 teaspoons finely grated orange

rind


pinch of baking soda

INGREDIENTS

Preheat a convection oven to 350 ºF.

Place a frying pan on low heat and add the pistachios,

toss until lightly toasted then remove from the pan

and place to the side to cool. When cooled place the

pistachios into a food processor and pulse until finely

ground.

Place the egg yolks, coconut milk, olive oil, coconut

sugar, cardamom, orange rind, vanilla extract and

baking soda into a large mixing bowl and use electric

beaters to combine. Add the ground pistachios and use a

wooden spoon to fold gently into the mixture.

In a separate bowl, whisk the egg whites with egg

beaters until stiff peaks form, then gently fold into the

pistachio mixture.

Scoop the mixture into a non-stick muffin tray then

transfer to the oven for 35-45 minutes, or until cooked

through and a toothpick comes out clean from the

center.

Allow to cool before serving.

INSTRUCTIONS

THANK YOU

sweet snacks cookbook 1 - amazon s3 · sweet snacks cookbook 12 sweet snacks cookbook 13 granola...

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