Tag: Healthy Snacking

Lemon Coconut Energy Balls

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It is so quick and easy to make your own energy balls! It is literally a case of whizzing the ingredients together in a food processor. It also works out way cheaper than buying them from the supermarket.

As an added bonus you get to flavour them exactly to your own personal tastes!

I have already shared a few of my favourite energy ball recipes on the blog including Chocolate Orange, Cocoa Lime and Chocolate Rose (I can see a pattern running here haha) BUT the one I’m sharing today has to be my all-time favourite and – surprisingly – it contains no chocolate!

Lemon Zest

Lemon Coconut Energy Balls

This Coconut and Lemon energy ball is so refreshing and zesty. I find it’s the perfect snack while out on a long hike, bike or run. It’s packed with wholesome ingredients such as oats, nuts and dates that help to boost and sustain energy levels. A touch of fresh lemon adds a delicious ‘zing’.

Lemon Coconut Energy Balls

Recipe Card

Lemon Coconut Energy Balls

These energy balls are so easy to make! They're compact and easy to transport, making them perfect for popping in your backpack for snacking 'on the go'.
Print Recipe Pin Recipe
Hands on time 15 minutes
Total Time 15 minutes
Course Snack
Servings 12 Balls

Ingredients
 

  • 22 g / ¼ cup desiccated coconut
  • 1 TBSP coconut sugar or soft brown sugar
  • 50 g / ½ cup rolled oats (quick oats, not jumbo)
  • 40 g / ¼ cup raw cashews
  • 35 g / ¼ cup walnuts
  • 120 g / ½ cup soft sticky dates (e.g. Medjool), pitted
  • ½ – 1 tsp zest from an unwaxed/ organic lemon
  • 2 TBSP freshly squeezed lemon juice
  • 1 tsp maple syrup
  • pinch of salt

Instructions
 

  • Mix together the desiccated coconut and sugar in a shallow container.
  • Place the oats, cashews and walnuts in a food processor and whiz into fine crumbs. Add the dates, lemon zest, lemon juice, maple syrup and salt. Process until the mixture comes together in a ball. Taste test and add a touch more lemon zest or sweetener, if desired.
  • Scoop level tablespoons of the mixture. Roll into balls, then roll in the sugar /coconut mixture. Repeat until all the dough is used. Chill in the refrigerator before serving (they will firm up as they chill).
  • Stored in an airtight container, these energy balls will keep for a week in the refrigerator, or for weeks in the freezer.
Keyword Dairy-Free, Energy Ball, Healthy Snacking, Plant-Based, Vegan Snacks, Wheat-Free
Tried this recipe?Let us know how it was!

Nutritional Breakdown

N.B. The above values are estimates and for illustration purposes only. The actual nutritional values will vary depending on the specific ingredients used. The % Reference Intake (RI) will also vary depending on your age, gender, height, BMI, level of activity and other personal variables.

If you make these Lemon Coconut Energy Balls, I’d love to hear your feedback and any suggestions for adaptations. Tag your photos with #bitofthegoodstuff on social media – I always love to see your creations! You can also connect with me on my social media channels here: Instagram, Facebook, Pinterest.   

With love,

Chocolate Orange Energy Balls

Published on by Sharon3 Comments

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As many of you will know, I am a big fan of home-made energy balls. Not only are they delicious, but they also happen to be packed full of nutrient-rich ingredients such as oats, dates and nuts that help to boost our energy levels, and support good health in general. Each ball is filled with protein, heart-healthy fats, complex carbohydrates, fibre, plus a whole host of minerals and antioxidant compounds. It’s amazing just how much goodness fits inside one little ball!

Healthy AND delicious? That’s definitely my favourite kind of snack! 

Chocolate Orange Energy Balls
Continue reading “Chocolate Orange Energy Balls” →
Cocoa Lime Energy Ball

Cocoa Lime Energy Balls

Published on by Sharon9 Comments

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* This recipe was originally posted in March 2015. The page was updated in October 2019.

Have you ever tried making your own energy balls? It’s so easy! You simply throw all the ingredients in a food processor, whizz for a few seconds then shape the mixture into balls. It couldn’t easier! 

Cocoa Lime Energy Balls

What I especially love about these balls is that they taste decadent, yet they’re packed full of nutrient-rich ingredients that are not only going to increase our energy levels, but also boost our health in general. Each ball is filled with protein, heart-healthy fats, complex carbs, fibre, plus a whole host of minerals and antioxidant compounds. It’s amazing just how much goodness you can fit into one little ball!

And not only does it work out much cheaper to make your own rather than buying the branded versions, but it also means that you get to flavour them however you wish! In today’s recipe, I’m using one of my favourite flavour combinations – cocoa and lime. I love anything chocolatey, but especially when it’s combined with a citrus flavour like lime. It help cuts through the richness of the chocolate, and adds a delicious fresh, zesty taste to every bite.

Cocoa Lime Energy Balls

Since I originally posted this recipe back in 2015, I’ve made literally hundreds of these balls to share with friends, family and vegan festival goers, and they’ve proven to be a big hit with everyone that’s tried them. Even little kids have given them a thumbs up, which has made me super happy! These balls make a great after-school snack and (provided you carefully supervise the food processor part) children could easily help you make them. They could even experiment with their own flavour combinations!

Recipe Card

Cocoa Lime Energy Ball

Cocoa Lime Energy Balls

These Cocoa Lime Energy Balls are chocolatey but not too rich, fresh and zesty thanks to the lime, and lighter than the classic energy ball as I've reduced the nuts and used oats instead. Delicious, nutrient-rich and energy boosting, these balls make the perfect snack. Their handy size makes them easy to transport and stash in your bag for snacking 'on the go'.
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Hands-on Time 15 minutes
Total Time 15 minutes
Course Snack
Servings 12

Ingredients
 

  • 22 g / ¼ cup desiccated coconut
  • 1 TBSP coconut sugar
  • 50 g / ½ cup rolled oats (quick oats, not jumbo)
  • 43 g / ¼ cup cashews
  • 35 g / ¼ cup walnuts
  • 2 TBSP cacao or cocoa powder
  • 120 g / ½ cup soft sticky dates, pitted
  • ½ – 1 tsp zest from an unwaxed/organic lime
  • 2 TBSP freshly squeezed lime juice
  • 1 tsp maple syrup
  • pinch of salt
  • 2 TBSP cacao nibs, optional

Instructions
 

  • Mix together the desiccated coconut and sugar in a shallow container.
  • Place the oats, cashews and walnuts in a food processor and whizz into crumbs. Add the cacao/cocoa powder, dates, lime zest, lime juice, maple syrup and salt. Process until the dates are broken down. Add the cacao nibs, and continue processing until the mixture comes together in a ball. Taste test and add a touch more cacao/cocoa, lime zest or sweetener, if desired.
  • Scoop level tablespoons of the mixture. Roll into balls, then roll in the coconut sugar mixture. Repeat until all the dough is used. Chill in the fridge (ss they chill, they will firm up).
  • Stored in an airtight container, these energy balls will keep for a week in the fridge, or for weeks in the freezer.
Keyword Healthy Snacking, Plant-Based, Vegan Snacks
Tried this recipe?Let us know how it was!

Nutritional Breakdown

N.B. The above values are estimates. The actual nutritional values will vary depending on the brands and ingredients used.

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Cocoa Lime Energy Balls

If you make these Cocoa Lime Energy Balls, I’d love to hear your feedback and any suggestions for adaptations! Tag your photos with #bitofthegoodstuff on social media – I always love to see your creations! You can also connect with me on my social media channels here: Instagram, Facebook, Pinterest.   

With love,

Sharon xx

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YOU MAY ALSO LIKE…

Chocolate Orange Energy Balls

Chocolate Orange Energy Balls
Chocolate Banana Ice Cream Smoothie Bowl (Vegan / Dairy-Free)

Chocolate Banana Ice Cream Smoothie Bowl (Dairy-Free)

Published on by Sharon6 Comments

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* This post was originally posted in July 2016. The page was updated in August 2019.

In the hot summer months, nothing beats a cooling bowl of ice cream smoothie for breakfast. It might sound a bit indulgent to eat ice cream for breakfast, however this is no ordinary dairy and sugar-laden ice cream. The base is a blend of frozen banana and plant milk that magically transforms into the creamiest, smoothest soft serve. This is one ice cream that you can indulge in to your heart’s content!

As well as a great warm weather breakfast option, this ice cream smoothie bowl also makes a delicious post-school and exercise snack.

Chocolate Banana Ice Cream Smoothie Bowl (Vegan / Dairy-Free)

The chocolate version that I’m sharing today is not only one of my personal favourites, but it has also proven to be very popular with kids too! It always feels great to give kids a treat that’s delicious and healthy, and this one is packed with goodness. It contains a whole host of vitamins, minerals and antioxidants, and is especially rich in vitamins C and E, calcium, magnesium, manganese, potassium and phosphorus.

These ice cream smoothie bowls are so quick and easy to make. It’s simply a case of freezing the bananas, then whizzing the ingredients smooth in a power blender or sturdy food processor.

Chocolate Banana Ice Cream Making

I always like to include a tablespoon of almond butter and ground linseed (flaxseed) in my smoothie bowls for extra protein and heart-healthy fats, including omega 3. Adding these two ingredients also helps to make the bowl a more ‘complete’ breakfast and keeps me feeling full up for longer.

Recipe Card

Chocolate Banana Ice Cream Smoothie Bowl (Vegan / Dairy-Free)

Chocolate Banana Ice Cream Smoothie Bowl

This ice cream smoothie bowl is just perfect for serving for breakfast on a hot summer's day, or as a post-school or exercise snack. It tastes really decadent, yet it's packed full of goodness!
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Hands-on time 5 minutes
Total Time 5 minutes
Course Breakfast, Snack
Servings 1

Ingredients
 

  • 180 ml / ¾ cup soya milk (or other plant milk)
  • 2 frozen very ripe bananas
  • 1 TBSP cacao or cocoa powder
  • 1 TBSP ground linseed (flaxseed)
  • 1 TBSP almond butter
  • ½ tsp vanilla extract

Suggested toppings:

  • Fresh berries, nuts and seeds (I used strawberries, blueberries, walnuts and toasted coconut chips)

Instructions
 

  • If your house is warm, place your bowl in the freezer for a few minutes.
  • Using a sharp knife, slice the frozen bananas into coins.
  • If using a power blender: Add the milk followed by all the remaining ingredients. Using a tamper tool, push the banana onto the blades. Start blending on low then move to high speed. Add a splash more milk, if needed, to get things moving.
  • If using a food processor: Add all the ingredients and whizz until smooth. Stop now and then to scrape down the sides and redistribute the banana round the bowl.
  • Scoop the ice cream into your bowl. Add your desired toppings and serve immediately. If you are going to hold the bowl in your hands, wrap a tea towel round it to stop the ice cream from melting.
Keyword Banana Ice Cream, Family Friendly, Gluten-Free, Plant-Based, Vegan Breakfast, Vegan Snacks
Tried this recipe?Let us know how it was!

Nutritional Breakdown

N.B. The above values are estimates. The actual nutritional values will vary depending on the brands and ingredients used.

Pin for later ⬇️

Chocolate Banana Ice Cream Smoothie Bowl (Vegan / Dairy-Free)

Ice cream, parfaits, chia puddings, pancakes, waffles…. we love interchanging breakfasts and desserts in our house, and it appears that we’re not the only ones! Here are some more ‘desserts for breakfast’ ideas from some of my favourite bloggers…

– Blueberry Bread Pudding Breakfast Cake by Blissful Basil

– 1-Hour Cinnamon Rolls with Aquafaba by Vegan Richa

– Peanut Butter and Jelly Muffins by Minimalist Baker

– Strawberry Cheesecake Mess by Wallflower Kitchen

– Cherry-Strawberry Chia Seed Fool with Vanilla Bean Coconut Whipped Cream from Oh She Glows

– Easy Peasy Pumpkin Spice Bread Pudding by Unconventional Baker

If you make this Chocolate Banana Ice Cream Smoothie Bowl (or any other recipes on my blog), I’d love to hear your feedback and any suggestions for adaptations! Tag your photos with #bitofthegoodstuff on social media – I always love to see your creations! You can also connect with me on my social media channels here: Instagram, Facebook, Pinterest.   

With love,

Sharon xx

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Crispy Kale

Crispy Kale (aka Kale Chips) with Homemade Gomasio

Published on by Sharon14 Comments

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Looking for a healthy, kid-approved snack that’s packed with flavour and crunch? These crispy kale chips are oven-baked to perfection and sprinkled with homemade gomasio – a traditional Japanese seasoning made with toasted sesame seeds and salt.

They’re a long-time favourite in our house. In fact, this was one of the very first recipes I ever shared on the blog, way back in 2011, and it’s still one of my go-to snacks today.

While a lot of health food bloggers are currently enjoying raw kale salads or kale smoothies, my taste buds aren’t quite there yet. I do, however, LOVE crispy kale and will happily munch my way through handfuls of the stuff. And I’m not the only one!

Crispy kale is also one of the best ways I’ve found to encourage Lil’ L to eat kale. I often put a bowl out as a starter or as a side dish and, before I even get to sit down at the table, the whole lot will have been demolished!

Crispy Kale

🌿 The Secret to Perfect Crispy Kale

Over the past three years, I’ve been fine-tuning my method for making crispy kale, to avoid the common pitfalls of burnt or soggy kale. The trick is to roast it low and slow. I started out baking it at 180°C, but the edges would burn before the centres crisped up. I now roast it at 150°C (130°C in a fan oven), which gives beautifully even, crispy leaves with no bitterness.

Another tip: let the kale dry thoroughly before baking – a salad spinner works wonders here. And make sure the leaves aren’t overlapping on the baking tray or they’ll steam instead of crisping up.

Stored in an airtight container, the kale stays crispy for days (not that we ever have leftovers!)

Crispy Sweet n Salty Kale

What is Gomasio?

My favourite way of serving crispy kale is with a sprinkling of gosmasio, a traditional Japanese seasoning made from toasted sesame seeds and sea salt. It adds a rich, nutty flavour and just the right amount of saltiness.

You can find gomasio in health food stores, but it’s so easy – and more affordable – to make at home. I like to grind the sesame seeds slightly, which helps them stick to the kale and also intensifies their flavour. I keep the salt content low so I can sprinkle liberally without overpowering the dish.

Gomasio

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Crispy Kale (aka Kale Chips)

These oven-baked kale chips are light, crispy, and seriously moreish! They make a healthy, delicious snack, appetiser, side dish, or lunchbox filler. We love to flavour them 'sweet and salty' and with a generous sprinkling of gomasio, but feel free to customise with your favourite spice blends.
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Hands on time 6 minutes
Total Time 20 minutes
Course Appetizer, Healthy Snack, Lunchbox, Side Dish
Cuisine Japanese-Inspired, Vegan
Servings 3

Ingredients
 

  • 4 large handfuls curly kale (about 100g) thick stalks removed
  • ½ – 1 tbsp coconut sugar or golden caster (unrefined cane) sugar
  • ¼ tsp salt
  • ½ tbsp olive oil
  • 3 tbsp gomasio (see below for recipe) or sesame seeds

Instructions
 

  • Preheat the oven to 150°C (130°C fan) / 300°F. Line two large baking trays with non-stick baking paper.
  • Wash the kale and tear into large bite-size pieces (it will shrink as it cooks). Use a salad spinner (or kitchen paper) to dry thoroughly. Place in a large bowl and give it a final dab with kitchen paper.
  • Sprinkle over the sugar, salt, oil, and gomasio. Massage everything into the kale leaves until evenly coated.
  • Spread the kale out on the prepared trays in a single layer, ensuring the leaves don’t overlap (otherwise they will steam rather than roast). You may need to bake in two batches.
  • Bake for 14 minutes, then check for crispness. If needed, continue baking, checking every 2 minutes.
  • Crispy kale is most delicious eaten warm, straight from the oven. However, it can be stored in an airtight container where it will keep for up to a week.
Keyword baked kale chips, crispy kale, healthy vegan snack, kale chips, kid friendly vegan snack, oven baked kale
Tried this recipe?Let us know how it was!

Homemade Gomasio (Sesame Salt Seasoning)

Easy to make at home with just two ingredients, gomasio is a traditional Japanese seasoning made with toasted sesame seeds and sea salt. It adds a nutty, savoury boost to dishes like stir-fries, rice bowls, noodles, and crispy kale. Vegan, gluten-free.
Print Recipe Pin Recipe
Hands-on time 5 minutes
Total Time 10 minutes
Course Seasoning
Cuisine Japanese
Servings 12

Ingredients
 

  • 80 g / ¾ cup hulled sesame seeds
  • ¼ tsp salt

Instructions
 

  • Toast the sesame seeds in a dry frying pan (skillet) over medium heat, stirring continuously until golden and fragrant.
  • Transfer to a plate to cool.
  • Once cool, grind with the salt using a mortar and pestle or coffee/spice grinder. If using an electric grinder, pulse just once or twice – too much and you’ll end up with sesame paste!
  • Store in an airtight container in the fridge, where it will keep for several weeks.
Keyword homemade gomasio, sesame salt
Tried this recipe?Let us know how it was!

What’s Your Favourite Kale Chip Seasoning?

Do you make crispy kale at home? Have you tried flavouring it with Chinese, Indian, or Mexican spice blends? I’d love to hear your favourite combinations in the comments below!

With love,

Sharon xx

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Maple Pecan Crunch Granola

Crunchy Maple Pecan Granola Clusters (Vegan | Dairy-Free)

Published on by Sharon2 Comments

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With crunchy clusters of oats, toasted pecans, and a hint of warm spice, this Maple Pecan Granola is one of my family’s all-time favourite breakfasts. Naturally vegan and dairy-free, it’s lightly sweetened with maple syrup and made with wholesome, nourishing ingredients. Best of all, it’s incredibly easy to make—just a few minutes of prep, then the oven does the rest. It’s so simple that even the kids can make their own!

We love serving this granola with plant-based milk or yoghurt for breakfast, layering it into a vibrant berry parfait, or simply snacking on it straight from the jar!

Crunchy Maple Pecan Granola Clusters

I started making homemade granola about five years ago in response to Lil’ L’s dislike for the dried fruits found in shop-bought varieties. After a week of picking out the raisins before serving, I realised life was far too short for that kind of effort—and decided to try making our own instead!

This way, we could tailor it to suit all our tastes—nutty clusters for Lil’ L, a mix of nuts and dried fruits for me, and anything goes for Mark.

Making our own granola also meant we could skip the refined sugars and oils often found in shop-bought versions and opt for healthier, natural alternatives instead. The result? A crunchy, flavourful breakfast packed with ingredients we feel good about.

Maple Crunch Granola

We love serving this granola with non-dairy milk or yoghurt for a nourishing breakfast. It also makes a beautiful addition to a granola parfait, layered with plant-based yoghurt and berries. We often use frozen berries, which slowly thaw and swirl their juices into the yoghurt, creating a gorgeous colour and a naturally sweet flavour. These parfaits make a wonderful breakfast, dessert, or even a post-school snack.

Berry Granola Parfait

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Maple Pecan Crunch Granola

Maple Pecan Granola Clusters

Crunchy, chunky granola clusters loaded with oats, pecans, and warm spices, sweetened with pure maple syrup. This vegan, dairy-free recipe is easy to make, and perfect for breakfasts, parfaits, or snacks.
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Hands-on time 10 minutes
Total Time 1 hour
Course Breakfast, Healthy Snack
Cuisine Vegan
Servings 10

Ingredients
 

  • 300 g / 3 cups rolled oats use gluten-free oats if needed
  • 100 g / ½ cup buckwheat groats* washed and drained
  • 40 g / 4 tbsp fine wholemeal (whole wheat pastry) flour, chapatti flour or gluten-free flour
  • 30 g / ⅓ cup desiccated coconut
  • 60 g / ½ cup pecans roughly chopped
  • 30 g / ¼ cup flaked almonds
  • 30 g / 3 tbsp coconut sugar or unrefined cane sugar (e.g. golden caster sugar)
  • ½ –1 tsp ground cinnamon to taste
  • pinch of ground nutmeg
  • ¼ tsp sea salt
  • 150 ml / ⅔ cup maple syrup or another natural liquid sweetener
  • 3 tbsp virgin coconut oil melted

Instructions
 

  • Preheat the oven to 150 °C (130 °C fan) / 300 °F. Line a large baking tray (approx. 38 × 26 cm / 15 × 10 inches) with non-stick baking paper. If your coconut oil is solid, place it in a heat-proof bowl in the oven for a minute or two to melt. (Be careful when removing—it will be very hot!)
  • In a large mixing bowl, stir together the rolled oats, buckwheat groats, desiccated coconut, pecans, flaked almonds, coconut sugar, cinnamon, nutmeg, and sea salt.
  • Pour in the maple syrup and stir to combine. Drizzle in the melted coconut oil and mix well until everything is evenly coated.
  • Transfer the granola mixture to the prepared tray. Press down firmly with the back of a spoon, a spatula (or even your hands!) so it forms a compact, even layer—like a thin granola bar. (This step helps create those lovely chunky clusters.)
  • Bake in the preheated oven for 40 minutes, or until the granola is lightly golden. Once out of the oven, allow the granola to cool completely on the tray—it will crisp up as it cools.
  • Once cooled, break into clusters with your hands. Some pieces, especially from the centre, may feel a little soft at first, but they tend to firm up over time.
  • Store in an airtight container in a cool, dry place. It will keep well for weeks.

Notes

* Buckwheat adds protein and a lovely crunchy texture. (I buy mine from Tesco). If you can’t find it, simply substitute an extra ½ cup of oats or another grain of your choice.
Serving Suggestions:
Serve with your favourite plant-based milk or yoghurt. For added nutrition, sprinkle with chopped walnuts, ground flaxseed, or goji berries. It’s also delicious layered into a berry parfait or enjoyed as a snack straight from the jar.
Keyword dairy-free granola, healthy breakfast, homemade granola, maple pecan granola, Vegan Breakfast, vegan granola
Tried this recipe?Let us know how it was!

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Maple Pecan Granola Clusters Collage

Do you make your own granola? What’s your favourite flavour combination? I’d love to hear your ideas!

Have a great weekend everyone!

With love,

Sharon xx