The basic for every good Snack is a nice dip that you can have with it. Some of my favourites that are healthy and great for sweet snacks you find here.
PeanutButter Fruit Dip
- 300gr Vanilla Greek Yogurt
- 110gr cup creamy peanut butter
- 1 Tbsp honey
Add all ingredients to a bowl and whisk to blend until smooth.
Apple Pie Cottage cheese Dip
- 460gr low fat cottage cheese
- 230gr unsweetened applesauce
- 2 tsp ground cinnamon
- 1/2 Tbsp apple cider vinegar
- 1/8 tsp Stevia powder
Place all the ingredients in a blender or food processor and blend until smooth.
Pour into a dish, cover with plastic wrap and refrigerate overnight.
Chocolate Cashew Spread
- 150 gr raw cashews
- 3 large Medjool dates
- 150ml cold water
- 1 tbsp cocoa powder
- ¼ tsp ground cinnamon
- ¼ tsp vanilla extract
- ¼ tsp sea salt
Place cashews and dates in a medium bowl and cover with warm water. Let it soak at room temperature for one hour.
Carefully pour out the water and rinse the cashews and dates with cold water, draining the excess water. Remove the pits (seeds) from the dates.
Place the cashews, dates, and the rest of the ingredients into a high-powered blender and blend until smooth and creamy. If the mixture is too thick, add in a teaspoon of cold water at a time until you get to your desired consistency.
Churro Cheesecake Dip
- 220gr light cream cheese
- 3 tbsp. butter, softened
- 3 packets Stevia Sweetener
- 1/2 tsp. vanilla extract
- 2 tsp. cinnamon
- 1/8 tsp. Salt
In a large bowl, beat light cream cheese and butter until light and fluffy. Add Stevia Sweetener, vanilla, cinnamon, and salt and beat until incorporated.
Chocolate Hummus
- 80gr tahini
- 40gr cocoa powder
- 2 tablespoons hot water
- 6 tablespoons maple syrup
- 1 (400gr) can chickpeas or 250 grams cooked chickpeas
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon kosher salt
To the bowl of a food processor fitted with a steel blade, add the tahini and cocoa powder, placing the cocoa directly on top of the tahini. Drizzle the hot water on top of the cocoa. Puree until smooth.
Pour in the maple syrup. Puree again, then scrape down the bowl.
Add the chickpeas vanilla, and salt. Puree for 3 to 4 minutes, stopping the bowl to scrape down the bowl halfway through. Taste and blend in additional maple syrup if you’d like the hummus sweeter. Once you have it as sweet as you like, if it is thicker than you would like, blend in an additional 1 to 2 tablespoons water. It should be thick and creamy.
This Recipes are great to combine with fruit slices, cookies, crackers, or for inside a sandwich or wrap.
