Easy No Bake Snack Bars

Gluten Free—Vegan—Nut Free—Plant Based

I am constantly on the hunt for a healthy and delicious snack bar that is nutrient dense and isn’t overly sweet. I have always loved the Glo Bars from Angela Liddon’s “Oh She Glows” Cookbook. Her book was one of my first experiences with vegan cooking and I have learned a lot from her cooking style, but I find that now her bars are just too sweet for me with the brown rice syrup in her recipe.

In the last few weeks, I have played around with ingredients and I have finally come up with my own Easy No Bake Snack Bar. It is chock full of nutrient goodness—you’ve got whole grains, fiber and protein from the hemp hearts and chia seeds as well as a powerhouse of vitamins coming from the raw sunflower and pumpkin seeds. I sweeten these with medjool dates and just a little coconut nectar, some natural nut butter (can use peanut for a nut free version) and just a little chocolate (unsweetened).Because, let’s face it…ya gotta have some chocolate in a snack bar!

I found that the coconut nectar, because it is very very sticky, is the perfect “glue” that holds these bars together. Just a touch of water also helps. I added about a tablespoon, but you can start with a half tablespoon and see if that’s enough.

Easy No Bake Snack Bars

  • Servings: makes about 16 squares
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Ingredients
  • 1/2 c rolled oats
  • 2. 4 Thin Stackers rice cakes (Lundberg)-I used red rice/quinoa. You can also use 2 round brown rice cakes
  • 8 pitted medjool dates
  • 2 T. natural nut butter of choice–I used almond butter, but you can use peanut butter too!
  • 1 T. Coconut nectar
  • 1 t. cinnamon
  • 1 T. water
  • 1/2 T.  pure vanilla extract
  • 1/4 c hemp hearts
 
 
 
 
 
 
 
  • 1/4 c. raw sunflower seeds
  • 1/4 c. raw pumpkin seeds
  • 2 T. chia seeds
 
Steps
  1. Place the rice cakes in a bowl of a food processor pulse to crush
  1. Add in the oats and cinnamon and pulse to combine
  1. Add the dates, coconut nectar and nut butter  and process so the  mixture is well combined
  1. Add the water to the feed tube and pulse to incorporate
  1. Add in the hemp hearts and blend
  1. Add in the remaining “add ins” seed and cacao chips and pulse to combine
  1. Pour the mixture into an 8 inch square pan that has been lined with parchment
  1. Cover with another sheet of parchment and pack down the mixture as hard as you can
  1. Refrigerate for at least 30 minutes. Cut into bars and enjoy!
  1. Keep refrigerated as they will be very fragile!
 
 

 

I can’t stop eating these!!!

These are so delish! My No Bake Snack bars are plant based, vegan, dairy free, gluten free and nut free (optional) and the perfect addition to a lunch box or your afternoon snack. I keep them stored in a sealed glass dish in my fridge and I hope they will last me through the week. Please tag me @heidicooksplants when you make these and leave me a comment below.

Thanks so much and see you in the kitchen soon,

Heidi

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Air Fryer Wonton Chips-4 ways

I love chips and I’m not choosy. Give me a potato chip, tortilla chip, pretzel, or sweet potato chip. You name it and I’m there. But, since I’ve been following a WFPB way of eating, I really try to avoid the chips and crackers because we all know it’s just empty calories and no one can ever eat just one. So now you can make these today and enjoy this guilt-free snack while you watch the Super Bowl (or Netflix)!

Enter my beloved air fryer. I just knew there must be some way to make a fat free, oil free yet tasty chip to replace my greasy, calorie-laden kettle chips. While scrolling through the grocery store the other day I spotted a package of wonton wrappers and I quickly looked at the ingredient list and I decided this could be my new chip material. So, I hurried back to the “test kitchen” to see what I could come up with.

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I began with some lofty ideas about making little dessert wontons stuffed with chopped apples and my chocolate hummus, but that didn’t exactly work out as planned. With a few more tries, I came up with 3 chip varieties that anyone can make. The seasoning I used could be adapted to any cuisine. I made some plain, some sweet and some savory. These take just minutes to prepare and are an easy and satisfying snack when you are craving that crunch.

Air Fryer Wonton Chips

  • Servings: varies
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Ingredients:

  • One package of wonton wrappers. I use these
  • Aquafaba (the liquid from a can of chickpeas)
  • Zatar seasoning
  • 1 T. sugar mixed with 1 t. china cinnamon
  • Everything but the Bagel Seasoning
  • Salt and pepper

Directions:   Set your air fryer to 350 degrees. On a flat work surface, lay out 4 wonton wrappers and brush just the tops with the aquafaba. Sprinkle with seasoning and lay the 4- 8 sheets on the air fryer rack. (This really depends on the size of your air fryer racks). My most successful chips have come out when I slightly overlap each wonton on the rack. When you kind of form a “ring”, they will cook as one piece. When they cool off, you can break them apart. ** You use each seasoning separately to make the flavor you want***  Cook for about 6 minutes, shaking and looking once to make sure they don’t burn. Every machine is different––mine took about 6 minutes. They tend to stick together, but it’s easy to separate the chips once they are done. Continue with the quantity of chips that you desire, sprinkling with your seasoning of choice. I made some plain (salt and pepper), some cinnamon sugar, some with Everything but the Bagel Seasoning and some with the zatar seasoning.

These would also be delicious served with hummus or guac or even salsa. The next time I make these, I think I’ll use some smoky seasoning to serve with chili. These would be an excellent way to scoop up some of this delicious lentil soup, too. Make them your own with the seasonings and flavors that you like and you will never have to reach for the Lay’s (or Cape Cod Kettle Chips).

I hope that you give these a try. Please tag me on Instagram @heidicooksplants and let me know how you like them. See you in the kitchen soon,

Heidi