These babies are a cheap and nutritious snack that you can make it batches and keep in the fridge!
* 1 x 400g tin of chickpeas, rinsed and drained
* 1 tbsp olive oil
* 1/4 tsp garlic powder
* 1/4 tsp chili powder
* 1/2 tsp garlic salt
* salt and pepper to taste
1. Preheat oven to 180 degree celcius.
2. Lay chickpeas on a kitchen towel and pat dry.
3. Pour the chickpeas into small baking dish.
4. Drizzle them with olive oil and sprinkle on seasonings then toss around to make sure they are all coated.
5. Bake for 20 minutes and then toss them around and cook for another 10-15 mins until crispy. Enjoy!
2 large sweet potatoes (or white potatoes), cut into fries / wedges.
1 Place them in a bowl and drizzle with olive oil, salt, black pepper & smoked paprika. 2 Toss them around until covered and spread across baking paper on a baking tray. 3 Cook in the oven for 30-40 mins at 180 degrees Celsius (turning half way through) until nice and crispy. Serve up with hummus and ENJOY!
1 Add all dry ingredients to a bowl and mix. Mix in the wet ingredients (you can use your hands) until well combined. 2 Roll into individual balls. Lay them on a baking sheet on a tray and melt the white chocolate. 3 Cover the balls and leave to set on the baking paper in the fridge for 1 hour. ENJOY
1 In a bowl, combine the oats and ground almonds. Add the coconut oil, almond butter (make sure it is runny) and salted caramel cold brew coffee. 2 You can use a spoon or your hands to combine the ingredients together so you achieve a good mix to yield approx 8 balls. 3 Place the yielded balls on baking paper on a baking tray and leave to chill in the fridge. 4 Melt the dark chocolate, and cover the balls, then place back in the fridge to chill. 5 Melt the white chocolate and drizzle it across each of the balls (once the dark chocolate has set) then place them back in the fridge to chill. 6 ENJOY! (will last in the fridge for 5 days – if you don’t eat them all instantly!)
My first recipe of the Autumn season this year and its a good one – Pumpkin Spice truffles! I absolutely love using pumpkin particularly in sweet recipes. These are my favourite balls to make for an after dinner dessert (I always consume about 10 of them!) and it gets even better – I cover them in white chocolate! I have tried it with both white and dark chocolate but I find white is more creamy and dreamy!
Ingredients (makes 12)
80 ml coconut cream
2 heaped tbsp pumpkin purée
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp vanilla essence
2 heaped tbsp coconut flour
100g white chocolate
In a bowl, combine the coconut cream, pumpkin puree and vanilla essence. Use a teaspoon to stir well.
Add the cinnamon, nutmeg and the coconut flour. Stir the ingredients until it well combined and you achieve a ‘truffle’ like consistency.
Roll the mix into individual balls and allow to cool in the fridge for up to an hour.
Melt the white chocolate either over the heat or in a bowl over boiling water.
Dip the balls into the white chocolate, covering them completely and placing them on baking paper.
Put back in the fridge and leave to set for an hour. ENJOY!
I often get asked what my favourite snack recipes are and this one could be a strong contender at the moment… No joke guys – these are DIVINE! They are super easy to whip up and in batches and keep in the fridge as your go-to snacks for the week.
These little balls are a good source of protein and essential fats, making them an energy dense snack. If you are a snacker (like me), these are great to take on the go to help satisfy feelings of hunger in between meals.
Note: You will need a food processor or powerful blender.
150g tinned chickpeas (drained)
1 tsp cinnamon
25g vanilla protein powder
2 tbsp coconut oil (melted)
2 tbsp honey
Cashew milk (add this gradually until you achieve the right consistency, details in method)
60g dark chocolate (optional)
METHOD (makes approx raw 10 balls)
Add the nuts and chickpeas to your food processor and pulse until the nuts are ground down. Add the protein powder, cinnamon, coconut oil and honey and continue to blend. Start to add the cashew milk by tablespoons (1 at a time) until to achieve a thick and moulded texture, in which the ingredients is well bound.
Use a teaspoon to scoop the mixture out into individual balls – using your hands to mould them.
Place on a sheet of baking paper and allow to cool / set in the fridge for half an hour.
If you are going to give your balls a chocolate coating, melt your chocolate and drizzle over the top of the balls and leave to set in the fridge for at least an hour.
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