Snacks Archives - Haleo

Summer snack energy balls

Haleo — Wed, 24 Jun 2015 15:40:26 +0000

Needing a burst of energy when you’re on the go? These little gems are the perfect morning or afternoon pick-me-up, which will help rid any hunger pains and give you some energy! No need for your oven here – as there is no cooking involved. They are sweetened gently thanks to the apricot and dates and truly are a quick and simple snack.

You can use whatever nuts and seeds you have in the cupboard. I tend to use walnuts, almonds, pumpkin and sunflower seeds, but seriously any other nuts and seeds will be cool too. I like to keep these guys in the fridge and in an air-tight container. Enjoy!

Serves: 14-16 balls

Ingredients

2 cups mixed seeds and nuts
1 cup mixed dried apricots and dates
1 cup shredded coconut
Juice of a lemon

Instructions

Place all of the ingredients into a food processor, and process until mixture is combined.
Using your clean hands, roll mixture evenly into small balls and place on a large plate (you should make around 14-16 balls).
Place in the fridge for 45 minutes so they set.

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Rawsome chocolate cupcakes

Haleo — Sat, 06 Jun 2015 10:07:27 +0000

Before Dad became ill (which led us to having a better understanding about nourishing foods), my friends and family will tell you that one of my biggest triumphs was my vanilla cupcakes. Although satisfying on the lips, these bad boys were filled with flour and refined sugar. Because white sugar has not featured in our pantry for some time now, this has meant I stopped making cupcakes. However, just because we have taken a u-turn with our food choices doesn’t mean we can never have treats, which is why this raw and vegan recipe is the business!

The glorious chocolate flavour is thanks to the almighty cacao powder, which is an incredible antioxidant. Although this recipe is a tad time consuming (as the cupcakes must set in the fridge for at least 10 hours) they are well worth the wait. Simply place them in the fridge in the evening so that they are ready the next morning. We know how good nuts are for us, but these fellas don’t come cheap, so you could replace the walnuts with oats if you like.

Remember to take them out of their cases before serving and decorate them with berries if you fancy! I like to decorate mine with edible flowers (such as pansies) before serving. Enjoy x

Serves: 12

Ingredients

CUPCAKE BASE:
1 cup walnuts
1½ cups dates
CUPCAKE:
2 cups cashews
2 tbsp. cacao powder
2 tbsp. raw honey
1 cup water
Juice from 1 lemon
1 cup dates
¼ cup coconut oil
1 tsp. vanilla extract

Instructions

To make the cupcake base: Place walnuts into a food processor and pulse until it becomes flour like.
Add the dates and keep pulsing until it all starts to stick together.
Place cupcake cases in a cupcake tin and place about two teaspoons of the base mixture in each case. Using your fingers, press down lightly and mould the base mixture into each cupcake case. Place in freezer for 30 minutes.
To make the cupcake: Blend everything until smooth and creamy, (this should be like yoghurt). If too watery, add more dates. If it's too thick add a little bit more raw honey (or water).
Using a tablespoon, distribute evenly on top of the cupcake bases and place in the fridge for at least 10 hours (this lets it set and for the full flavour to develop).
After 10 hours, take the cupcakes out of the tin and their cases to serve (they would have set and moulded nicely into rounded cakes).

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Kale crisps

Haleo — Sat, 03 Jan 2015 20:08:59 +0000

You will usually be charged a fortune to get your hands on a bag of kale crisps (a bag which sometimes has unwanted flavour additives), so why not simply make them yourself? Loaded to the brim with nutrients, kale is an amazing source of vitamin C, vitamin A and vitamin K. Interestingly, cooked kale offers more iron per ounce than beef! The key here, is to really watch these wee green gems whilst they are in the oven to avoid them burning so that they don’t lose their nutrients. Each oven is different, so cooking times may slightly vary.

Ingredients

1 medium bunch of kale
1 tbsp. coconut oil (melted)
1 - 2 tsp. tamari (gf soy sauce)
1 tbsp. sesame seeds

Instructions

Preheat oven to 140 degrees.
Wash kale leaves and dry very well (remember this step is vital, if your kale is left wet, the chips will turn out soggy).
Cut off the stems, and tear the leaves apart.
Place kale in a large bowl and using your hands, massage kale with the coconut oil, tamari and sesame seeds.
Line a large baking tray with parchment paper or baking paper. Lay kale in a single layer on the baking sheet (if you have more kale than baking sheet, you may need to cook them in batches).
Bake for 10 - 12 minutes, just until crisp. Start checking at 9 minutes - don't overcook or they'll burn!
Remove from oven and let cool for a minute or two, then serve.

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Chilli popcorn

Haleo — Tue, 30 Dec 2014 13:46:53 +0000

Want to replace those crisps without the guilt? Then popcorn (a gluten-free whole grain) is a great alternative. Although it seems like you are eating air, popcorn contains a surprising amount of protein and polyphenols (phytonutrients which help prevent a number of chronic diseases).

Popcorn is also high in fibre which is great news for your digestive system. The fibre slows down the rate of digestion which means you feel fuller for longer. Being sugar free, fat free and low in calories, this snack is a real winner.

However, as with any food, preparation and sourcing is crucial, which is why we encourage you to make your own popcorn at home. The popcorn you find at the movies uses synthetic factory fats and processed salt to flavour the popcorn, so this kind of popcorn is less than ideal.

This wee recipe is very basic, but with a slight twist – we’ve added chilli to the mix. This will serve as a great substitute to crisps and is perfect for a on-the-go snack.

Ingredients

½ cup organic popping corn
1 tbsp. coconut oil
Chilli flakes

Instructions

Using an extra large pot add 1 tbsp of coconut oil over a med-high heat.
Add ½ tsp of chilli flakes (you can add a bit more if you want that extra kick).
Once the chilli flakes start to infuse with the oil, give it a short stir and place 2-3 kernels and cover pot with lid.
Wait until first kernel pops, then add in the ½ cup of popping corn. Quickly cover with lid (you don't want those kernels flying everywhere)!
Shake the pan around for next minute or so as kernels pop. Keep on heat, but shake frequently.
As the popping slows down – turn off heat. Do not open lid as kernels should still be popping a bit.
Let sit until popping stops and serve.

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Cashew coconut cacao balls

Haleo — Sat, 18 Oct 2014 12:01:03 +0000

Needing a sweet fix without the guilt? These little gems are a great sweet snack, containing the celebrated super food cacao – an incredible antioxidant. Each ball with give you that quick burst of energy and is great for on the go!

Serves: 16 balls

Ingredients

4 tablespoons of cashew butter
2 tablespoons of raw cacao powder
1 tablespoon of coconut oil
¾ cup of desiccated coconut
1 cup of whole cashews
½ cup of dates

Instructions

Place coconut and cashews in a food processor and blend until the contents become flour-like. Add the coconut oil, cashew butter and cacao, blending for only a few seconds before slowly adding in the dates.
Continue blending until fully combined (it will become sticky). Roll into individual balls and coat in coconut.
Place in fridge for around an hour.
Enjoy!

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