today we're going to be making some
wholesome snacks snacks that are gonna
keep you energized between meals and
that serve as the perfect brain food for
if you're studying or working we're
gonna be making an assortment of snacks
in today's video six of them in total
some of them you can make ahead of time
and put it in the fridge or freezer to
enjoy later on if you'd like and I want
to take a brief moment to thank audible
for partnering with us on today's video
but I'm gonna chat more about them at
the end for now let's get started on
making the recipes first up we're making
a two-minute four ingredient chocolate
almond spread recipe for this we're
gonna need half a cup of almond butter
to start adding it to a bowl along with
two tablespoons each of cocoa or cacao
powder some maple syrup and some
plant-based milk then we're gonna give
it all a mix and that's pretty much it
this chocolate almond spread can be kept
in the fridge for up to a week and you
can spread it onto some toast with some
sliced bananas or sliced peaches or some
fresh berries or you can stir it into
your oatmeal or dip some fresh fruits
into it as you can see it's a super easy
recipe to whip together and it's super
delicious too the next two recipes are
ranch roasted chickpeas and ranch
roasted potato wedges but to make them
first we have to make some homemade
ranch mix that takes just a couple
minutes to whip together using some
spices from the pantry so to a small jar
we're gonna add two tablespoons of dried
parsley and two tablespoons of
nutritional yeast a tablespoon each of
dried chives garlic powder and onion
powder half of a tablespoon of dried
dill and a teaspoon of salt and half a
teaspoon of ground black pepper then
we're gonna give it a mix and you're
good to go now that the mix is prepared
we can make our ranch flavored roasted
chickpeas reverse gonna rinse a jar of
chickpeas and then add it to a baking
tray and drizzle on a couple of
teaspoons of vegetable oil toss it to
coat then add a generous tablespoon of
ranch mix stirring it again until
everything is well coated with the mix
and then we're gonna pop it in the oven
to bake at 200 Celsius or 390 Fahrenheit
for about 25 to 30 minutes stopping once
halfway to give it a stir some people do
like these more crunchy other people
like it less crunchy so stop it early
and give it a test to see how you like
it
keeping in mind it does harden more
it cools and when you've removed it from
the oven do let it cool completely
before serving it to enjoy these roasted
chickpeas also work incredibly well as
an alternative to croutons for salads or
soups
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the other recipe we can make with the
ranch mix are these potato wedges we're
first gonna cut about four medium
potatoes into one centimeter or half
inch wedges with the skin intact for
extra fiber and then we're going to
drizzle on a couple teaspoons of
vegetable oil mix then a tablespoon of
ranch mix tossing again just like we did
for the chick peas and same story
popping it in the oven at 200 Celsius or
390 Fahrenheit for about 25 to 35
minutes this time flipping it once
halfway if you're looking for another
idea on how to use this ranch mix you
can also mix it with some vegan Mayo to
serve it as a dip and when the potatoes
are golden you can remove it from the
oven and enjoy it plain on its own or
with some ketchup or with that ranch
mayo dip next up we're making a
watermelon pizza this is the kind of
pizza you could eat every day for this
we're gonna need a smaller sized
watermelon which we're gonna cut into
two centimeter or 1 inch thick rounds
we're then gonna cut each round into
about six to eight slices and then top
the watermelon with your chosen toppings
here we use some thick coconut yogurt
it's spreading it out over each slice
and then we topped it with some fresh
raspberries some fresh blueberries a
sprinkle of pomegranate seeds some
toasted coconut flakes pumpkin seeds and
some fresh mint leaves and that's it you
can make it tropical by adding mango or
Kiwi or some crushed toasted nuts get
creative with this one it's a wicked
awesome treat for kids as well it's just
like a fruit salad but in handheld form
for this next recipe we're gonna whip
together these five ingredient fudgy
energy balls I've referred to them in
videos before but I've never showed you
how I make it so here we go first up you
can soak the raw nuts for a couple hours
which is totally optional it just helps
our bodies absorb more of the nutrients
into a food processor we're gonna add a
cup of soft dates along with 1 cup of
walnuts and half a cup of cashews 1/4
cup of cocoa or cacao powder and an
optional pinch of salt to bring out that
chocolaty flavor a bit more and we're
gonna blend it in a food processor for a
minute or so making sure not to over mix
when it's blended together just well
enough we're then gonna add in 2
tablespoons or 20 grams of dairy-free
dark chocolate blending it for a few
seconds more so that the chocolate is
coarsely chopped into the mix
we're then gonna remove the blade from
the food processor and using your hands
form the mixture into small balls you
can then roll these orbs into shredded
coconut flakes for a pretty presentation
or just serve it plain as is or to give
it a bit of a truffle look you can also
roll it in some cocoa powder this recipe
is one that I posted to the blog back in
2015 it was one of the first recipes to
ever go on the blog and to this day it's
one of my favorite snacks just five
ingredients super wholesome super
satisfying and the best part is you can
make it ahead of time I like to store it
in an airtight container in the freezer
it keeps for a couple months and it's a
perfect grab-and-go snack for whenever
you need it for the final recipe we're
keeping it super simple with this two
ingredients snack that's perfect for
warmer months first we're gonna wash and
drain some blueberries to a bowl we're
gonna add a cup of unsweetened
plant-based yogurt and then a handful at
a time we're gonna drop the blueberries
into the yogurt and give it a mix using
a fork take out each blueberry one by
one and place it onto a baking tray
lined with baking paper then we're gonna
pop the tray into the freezer for about
30 minutes or until it's fully frozen
and when you've removed it from the
freezer peel the berries off the
parchment paper and enjoy it right away
placing any extras in an airtight
container back into the freezer to snack
on later on so today we've made both
sweet and savory recipes in hopes that
there's something amidst it all that you
might be interested in giving a try and
as usual if you do be sure to tag us on
Instagram so that we can see and if you
enjoyed today's video it always means a
lot when you give it a thumbs up and
thank you again to audible for
partnering with us on today's video you
guys know I have an absolute audio
bookworm I have been for the last five
years since my sister introduced me to
it she came to me raving about a book
called big magic by Elizabeth Gilbert
but I had told her I just didn't have
time to be reading books and she said
that with audible you could listen to
books as opposed to having to sit down
and read them and she said I would get
the book for free if I just signed up so
I did and I started to listen to it on
my commute to and from work and it's now
one of my favorite audiobooks and I've
been hooked on audible
ever since right now for example I'm
listening to two books one of the
it's called sapiens it's incredibly
insightful by Yuval Harare and the other
book is really comedic really uplifting
it's called mentors by Russell Brand the
guy is hilarious
what I love about audiobooks is that you
can just learn new things while you're
cooking or cleaning commuting just
hanging out waiting for somebody so if
you think you might be interested in
getting your own free audiobook whatever
one you choose plus a 30-day free
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originals alright guys I think that's it
for today I really hope you enjoyed
today's video and pick up Lyme's signing
off I'll see you in the next video
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