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Sugar Free Crowd Pleasing Snacks
Do you lack inspiration about what to give your kids for a snack? Are they always asking for cake and biscuits, but you don’t want to go overboard on the sugar? We have the answer: vegan sugar free snacks for kids!
David has two small children himself so knows the challenges of feeding kids! His recipes are free from refined sugar, dairy and gluten and will get serious nutrition in to kids without them even knowing!
Chocolate Hazelnut energy balls
Chocolate hazelnut energy balls
These taste so good, if you like Ferrero Rocher you will love these!
Makes 12 nice balls!
- 140g of roasted hazelnuts
- 200g of medjool dates
- 1 heaped teaspoon of cinnamon
- 100g of raisins
- 5 tablespoons of raw cacao powder
- Preheat your oven to 180C and roast the hazelnuts for ten minutes, then set aside to cool.
- Pulse half of your hazelnuts in a food processor until a hazelnut crumb is formed, then pit the dates and add them to the food processor along with the cinnamon, raisins and cacao. Blend until everything has mixed together and formed a nice sticky dough, then add the remaining hazelnuts and pulse until they are roughly chopped.
- Roll your mixture into 12 equal sized balls. Store balls in the fridge, in an airtight container for up to 2 weeks.
Sweet potato chocolate brownie
An indulgent sweet treat without the guilt.
- 1 can unsalted black beans, drained and rinsed
- 1 cup roasted mashed sweet potato (it needs to be roasted not boiled)
- 1 teaspoon baking powder
- ½ cup date syrup
- 1/3 cup + 3 tablespoons almond butter
- 1 teaspoon pure vanilla extract
- ½ cup natural unprocessed unsweetened cocoa powder
- 1.5 cup dark bittersweet chocolate chips (optional)
- Preheat your oven to 180C, and line an 8×8 inch square baking pan with a criss-cross of parchment paper (i.e. you want to create a sling with the parchment paper).
- Add all the ingredients except the chocolate chips to the bowl of a food processor, and whirl it up until the mixture is very smooth (this will take at least a couple of minutes). Use a small spatula to stir in the chocolate chips, if you are using them.
- Spoon the batter into the parchment-lined pan and smooth it out as best you can.
- Pop the pan into the oven for about 30-40 minutes, or until the surface is starting to crack and the edges have pulled away from the parchment paper.
- Let the bars cool in the pan for about 10 minutes, and then carefully and quickly (so as not to split the bars down the middle) lift them out of the pan using the parchment paper, and onto a cooling rack.
- Once the bars are room temperature, transfer them to a flat surface (I like a cookie sheet) and into the fridge overnight, or for a few hours at least. When they are nice and cold, cut into bars and serve. Store any uneaten bars in the fridge.
This is great with walnuts added or dark chocolate chips!
- 3 ripe bananas
- 2 cups of oats
- 12 medjool dates, pitted
- ½ cup of plant based milk
- 2 tablespoons of ground flax seeds
- 1 tablespoon apple cider vinegar
- 2 teaspoons cinnamon
- 2 teaspoon all spice
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- Preheat your oven to 150C. Mix you ground flax seeds with 6 tablespoons of cold water and set aside. Line a loaf tin with parchment paper.
- Then take your oats and mill them in your blender or food processor. Once they are milled into a fine powder, sieve all of it through a sieve, discarding any larger gritty bits.
- Add all the other dry ingredients and mix.
- Next step is to add the banana, dates, milk, flaxseed/water mixture, apple cider and blend until really smooth.
- Now combine your wet and dry mixtures by folding them together with a wooden spoon/spatula. You will create a thick batter.
- Spoon your batter into your loaf tin and bake for around 60 minutes, checking periodically to see if it’s done. You know it’s cooked when a knife is inserted and comes out clean and the top is nice and golden and crispy.
- Leave to cool for 20 minutes and then remove from the tin.
- Store in an airtight container for up to 5 days. Can also be sliced and frozen in portions.
David and his wife Carly created the LeanFit whole food plant based nutrition plan to focuses on eating real food and cutting out the crap! “We have built a programme to make nutrition simple and easy to follow and to end the confusion that surrounds diet and lifestyle”
David also runs Edinburgh Bootcamp which offers weekly Kids, Mummy and adult bootcamps (in Fairmilehead), personal training and sport massage. Over the last two years David has developed a strong community of amazing people through his light hearted – yet full on – classes and positive, fun attitude.
Dribble users can get 25% off the LeanFit programme by entering DRIB25 in the coupon box at the checkout.