Healthy After-School Snacks Your Kids Will Actually Eat
Getting back into the swing of things after the summer break can be challenging. So when it comes to feeding kids, keep it simple, fun, and delicious. Keep a rotation of healthy after-school snacks fresh and exciting with these easy, gluten-free, vegan snacks.
Coconut Brownie Bites
A perfect on-the-go snack and sweet enough to take the edge off those sugar cravings. They make a super cute dessert, are great for potlucks and even the kids will love them. AND! They only take 15 minutes to make!
These Coconut Brownie Bites are…
- Dairy-free
- Egg-free
- Gluten-free
- Paleo
- Soy-free
- Vegetarian
Coconut Brownie Bites
Makes: 14 bites
Time: 15 minutes
Ingredients:
- 1 cup almonds
- 1/4 cup cocoa powder
- 1/2 cup unsweetened coconut flakes, divided
- 1 cup pitted dates, soaked and drained
- 1.5 tbsp coconut oil, melted
- 1 tbsp Agave Nectar
Directions:
- Combine the almonds, cocoa powder and 1/4 cup of the shredded coconut together in a food processor. Process into a fine powder.
- Add the soaked dates, coconut oil and honey. Pulse until a dough-like consistency forms.
- Roll batter into small bite-sized balls. Then roll each ball through a bowl with the remaining coconut flakes to coat. Organize on a fancy plate and voila! Betcha can’t eat just one.
Photo Credit: Abigail Hopkins (Co-founder of the Clean Life)
Salted Dark Chocolate Frozen Banana Bites
Photo Credit: Ali – Gimme some Oven
I decided to go with some slightly cuter “bites”, covered in dark chocolate magic shell and sprinkled with a little coarse sea salt. I have to admit these were my first time to try actual frozen bananas, and they are surprisingly good!! There’s something about the texture that gets perfectly sweet and chewy when they are frozen that my KIDS love!!!
INGREDIENTS
- 3 ripe (but not soggy) bananas
- 1 batch homemade magic shell – EVOLVE CASHEW MILK-Vegan (made with dark chocolate and coconut oil)
- coarse sea salt
- cocktail forks or toothpicks
INSTRUCTIONS
- Cut the bananas into your desired size of bites. (Mine were about 1 inch long.) Place on a foil- or parchment-covered baking sheet. Then poke them with the cocktail forks. Freeze for at least 2 hours or until frozen.
- Remove and dip each banana in the magic shell until covered. (You can dip all the way, or just halfway.) Sprinkle with sea salt and place back on cold baking sheet until dried.
- Serve immediately or re-freeze.
Honey Cinnamon Roasted Chickpeas
Credit Photo: SheKnows – by Brandy O’Neill
Looking for a healthy snack to help curb your kids sweet and salty cravings? Well, turn away from the potato chips and turn to these delicious roasted chickpeas. That’s right, chickpeas! They are full of nutrition, and, when roasted, they become a perfectly crunchy snack.
Ingredients:
- 1 (15 ounce) can chickpeas
- 1 tablespoon olive oil
- 1 teaspoon cinnamon
- 2 tablespoons cinnamon sugar
- Pinch of kosher salt
- 1 tablespoon of Agave Nectar
Direction:
- Preheat your oven to 425 degrees F and line a rimmed baking sheet with foil or a silicone baking mat.
- Rinse canned chickpeas until they are clean. Remove the skins and add to a medium-sized bowl.
- Add olive oil, cinnamon, cinnamon sugar and salt to the bowl. Stir until all the chickpeas are coated evenly.
- Add chickpeas to the lined baking sheet and put in the oven. Bake for about 14 minutes until toasted and give them a good toss. Bake for another 15 minutes until they are crispy. Remove from the oven and toss chickpeas with Agave nectar. Put back in the oven for about 5 minutes just to set up the agave nectar.
*Yields about 1 cup. Adjust the ingredients if you want more*
Apple Sandwiches with Agave, Almond Butter, Oats & Raisins
Image Credit: Emily Ho – thekitchn.com
What happens when apples and peanut butter – that old standby – get dressed up with a little flair? They turn into these charming little apple sandwiches.
INGREDIENTS
- 1 tablespoon rolled oats
- 1/8 teaspoon ground cinnamon
- 3 tablespoons unsweetened peanut butter
- 3/4 teaspoon Agave Nectar
- 1 tablespoon raisins
- 1 medium apple
INSTRUCTIONS
Combine the oats and cinnamon in a dry skillet over medium heat and toast, stirring occasionally, until the oats are golden. Cool before using.
Mix together the peanut butter and agave nectar.
Core and slice the apple into 6 rounds. (If you don’t have an apple corer, you can slice the apple first and then cut out the centers with a small cookie cutter or knife.)
Spread 1 tablespoon of peanut butter on 3 of the apple slices and sprinkle with raisins and oats. Top with the remaining apple slices to form sandwiches.
RECIPE NOTES
If you are not eating the apple immediately, you can brush it with lemon juice to prevent browning. A solution of 1/4 cup water and 1 tablespoon lemon juice does the trick without tasting too lemony.
For strict gluten-free diets, be sure to use gluten-free oats.
Spicy Sweet Potato Fries
These after-school homemade baked spiced sweet potato fries are the perfect vegan side dish or snack. We combined smoked paprika, garlic, and onion powders and a touch of cayenne and chili powder to bring the right amount of heat without overpowering. As a result, you have delicious baked spiced sweet potato fries that still have some of that sweetness you love!
Ingredients:
- 2 lbs sweet potatoes
- 2 tablespoon neutral high heat oil (we used sunflower)
- 1 tablespoon cornstarch
- 2 teaspoon smoked paprika
- ½–¾ teaspoon chili powder
- ½ teaspoon garlic powder
- 1 teaspoon granulated onion
- 1 teaspoon mesquite powder (optional)
- Pinch cayenne
- 1 ½ teaspoon salt + more after they come out of the oven
- 1 teaspoon coconut sugar
Instructions:
- Preheat oven to 425 F.
- Wash potatoes well, pat dry and slice them into even-sized sticks.
- Whisk all spices together and toss fries in oil and spices. Optional: add everything to a large plastic bag, seal, and shake well to coat evenly.
- Spread on a baking sheet and cook for 15-20 minutes, until crispy and tender. Remove from oven and toss with more salt to taste.
- Serve with dipping sauces of choice.
- Prep Time: 10 Minutes
- Cook Time: 15 Minutes
- Total Time: 25 Minutes
- Yield: Serves 4-5
Recipes Credit: Lexi and Beth, a mother-daughter team- crowded kitchen.com
