I’m always on the lookout for healthy snacks that are quick and easy to whip up. These chocolate-peanut butter energy bites are delicious to have on hand for when you’re craving a cookie but don’t want the flour, butter and sugar. It’s a hit of sweetness without the guilt. And how could you go wrong with the combination of peanut butter and chocolate? You can’t. Unless you’re allergic. Or you’re packing them in a school lunchbox. So I suppose you can go wrong. But not in flavour! If there are any allergies to be concerned about you could substitute the peanut butter with almond butter or sunflower seed butter, I’m sure they would be just as delicious. :)
I like these little rounds because they are reminiscent of truffles and are fun for the kids to eat. But, if you want to make them more of a granola bar shape you could press them into a pan, put them in the fridge until firm and then slice.
Because these use natural peanut butter I find that they do seem a bit dry when cold (although that might be just the brand I’m using? It’s always dry when it’s cold but loosens up at room temperature.), so I like to try to think ahead and take them out a bit before snack time. Although that doesn’t stop me from enjoying them last-minute straight from the fridge. :) They are packed with energy boosting foods and are a great pick-me-up in the middle of the day when you’re running out of steam. Plus, you get the awesome benefits of Omega 3′s and fibre from flaxseeds, in the process. Definitely a sweet treat I can get on board with!
Chocolate-Peanut Butter Energy Bites
Use almond butter instead of peanut butter for school snacks, or sunflower seed butter for a nut-free version. To make these gluten-free make sure to use gluten-free certified oats.
- 1/2 cup natural peanut butter
- 1 cup unsweetened coconut
Stir together peanut butter, honey and vanilla. Add remaining ingredients and mix together until evenly combined (I like to use my hands but it does get kind of messy). Squeeze and form into 1-2 inch balls. Store, covered, in the fridge for up to 1 week. Freeze for longer storage.
Makes approximately: 2 dozen (depending on size)
Adapted from The Cheapskate Cook.
When it comes to packing lunches I’m no great authority on the subject. My husband gets fed lunch every day at work and my son’s barnehage makes him fresh snacks and meals every day. I’m a lucky woman. But, it also means I’m stumped for tips on packing meals to take away. At least for now.
One thing I am getting better at though, is snacks. I eat all day long, especially now that I’m nursing, so snacks is something I’m well acquainted with. And since snacks are usually something thrown into lunch boxes to help round out the meal, I thought I’d share our current favourite – yogurt. And, not just any yogurt, but homemade Fruit-Bottom Yogurt.
“These fruit-bottom yogurts stay good for a week in the fridge, so you can make a batch on Sunday to last the whole week. Throw them into lunch boxes, sprinkle them with granola for breakfast or save them for an afternoon snack that the kids can grab for themselves after school.”
I took a hiatus after my daughter was born but am now back at Simple Bites as a regular contributor. Head on over to find out how you can make your own fruit-bottom yogurt.
I’ve been dreaming about this ice cream for a long time. I’ve seen the idea of pureeing frozen bananas and turning them into ice cream quite a bit around the web and I had to give it a try to see if it was actually true. Could pureed frozen bananas really have the same texture and feel of ice cream?
In one word. Yes!
“It is amazing what happens to a banana once it is frozen and pureed. It becomes, remarkably, a lot like ice cream. Your kids will feel like they’re getting an extra special treat in the middle of the day, but really they’ll be eating fruit. Even when I’m eating this I have to remind myself that it’s not ice cream. The texture of the banana as it “melts” in your mouth is not unlike the silky texture of custard.”
Read more and get the recipe on Smithfield.com
Update: The post is no longer active on Smithfield. But, I don’t want you to miss out so here’s the recipe!
5 Minute Chunky Monkey Ice Cream
- 3 frozen, peeled bananas, chopped
- 1/4 cup walnuts, chopped
- 2 tablespoons chocolate chips
Place frozen bananas in a food processor. Process until smooth (scraping down bowl as needed). Stir in walnuts and chocolate chips. Serve immediately.
*If you have trouble pureeing the bananas just let them sit out for a couple minutes and try again. Any chunks can easily be smoothed out with a spatula.
Chunky Monkey Supreme: add 3 tablespoons peanut butter and 1 tablespoon coconut. Puree with bananas.
Makes: 2 servings