Snacks are often one of two things—pita chips and an endless tub of hummus or just a meal with a cuter moniker that still requires an endlessly complex series of ingredients that are soaked, marinated, slow-roasted, air-fried, pan-flipped (bop it, twist it, pull it) to perfection. This just doesn’t have to be the case. Snacks can be sweet or savory, mid-day or midnight, quick, on-the-go or plated to Michelin perfection—they are essentially lawless. If you ask me, dessert snack recipes should be as easy to make as they are delightful to eat.
If you (like myself) harbor an ever-present sweet tooth but still find yourself looking for a snack with a little substance that will keep you revved up throughout the work day (sans any hangry Zoom call retorts), these quick dessert snack recipes are easy to prepare, filling, energizing, and taste like a dream.
Healthy dessert snack recipes with 3 steps or less
1. 2-Step Vegan Fudge
This gluten-free, dairy-free, refined sugar-free, nut-free, vegan fudge recipe is delicious (total chocolate ice cream vibes!) and only requires three ingredients to satisfy every sweet tooth in the house.
1. Line an 8-inch baking dish with aluminum foil and set aside.
2. Add the chocolate chips, coconut milk, and vanilla extract to a medium saucepan and heat over medium. Stir continuously until the chocolate has melted.
3. Pour the mixture into the baking dish and place in the freezer to set for at least two hours.
2. Easy Banana Pancakes
These no-fuss banancakes only require two ingredients but are packed with a hefty dose of amino acids, protein, omega 3 fatty acids, and a whole host of essential vitamins and minerals. And…it’s hard not to love a good ole flapjack.
1. Mix the ingredients into a batter.
2. Heat the ghee in a pan.
3. Add the batter to the pan and flip when golden brown.
3. Nut-Free Granola
You can make a granola out of pretty much anything. But if you’re looking for a lighter option that you can munch on all day, this anti-inflammatory option is packed with antioxidants and spices that will help you power through the day and keep your blood sugar levels regulated.
3 cups unsweetened coconut chips
1 1/2 cups raw pumpkin seeds
¼ cup cacao nibs
1/4 cup sesame seeds
1/4 cup hemp seeds
1/4 cup chia seeds
1/4 cup maple syrup
1/4 cup coconut oil
1 Tablespoon vanilla extract
1 teaspoon sea salt
½ tablespoon orange zest
1/2 teaspoon cinnamon
½ teaspoon turmeric
1. Preheat oven to 300°F. Add all dry ingredients to a large mixing bowl, and line two baking sheets with parchment paper.
2. Melt coconut oil (if it’s not melted already) in a saucepan over low heat. Add maple syrup, and vanilla, and whisk with a fork to combine. Pour liquid over dry ingredients and mix to combine.
3. Spread granola across baking sheets in a thin layer. Bake for about 25 minutes, stirring about halfway through. When the granola is done, the coconut flakes should be golden brown, but not burnt.
4. Let cool completely and store in an airtight container.
4. Three-Ingredient Peanut Butter Banana Nice Cream
Spring has officially sprung, which means that ice cream season is in full swing. (Say that five times fast!) This dairy-free, banana ice cream recipe only requires three (cheap!) ingredients, but that doesn’t mean that its not packed with tons of potassium, calcium, and fiber.
4 frozen bananas
2 tbsp peanut butter
Chocolate chips (to taste)
1. Blend the frozen bananas in a food processor.
2. Add the peanut butter and blend again.
3. Add a handful of chocolate chips and blend one more time.
5. Avocado Chocolate Mousse
Mix up your mid-day treat with this dairy, gluten, egg, grain, and nut-free but totally chocolatey, antioxidant rich mousse. Decadent doesn’t even begin to describe the texture.
2 ripe avocados
¼ cup raw cacao powder
½ tsp vanilla extract
¼ cup 70% + dark chocolate chips
¼ cup milk (your choice!)
¼ cup Lakanato monk fruit sweetener (can also use maple syrup, honey or coconut sugar)
⅛ tsp salt
1. Fill a medium sized saucepan about ⅓ of the way up with water and heat to a simmer. Place a glass or metal bowl on top and fill with dark chocolate chips. Stir with a spatula until melted.
2. Place all ingredients in a food processor or blender (including melted chocolate), and blend until fully combined. You may need to pause and scrape down the sides a few times to avoid any avocado chucks and ensure a creamy texture.
3. Portion into 4-6 individual containers and top with cacao nibs, pumpkin seeds, and hemp seeds.
4. Lasts in the fridge for about 3 days.
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