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Easy Healthy Vegan Snack Recipes | Collab with Healthy Grocery Girl

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Published on Aug 17, 2015

Make sure to check out the 3 sweet and healthy snack recipes I shared over on Healthy Grocery Girl's channel too: https://youtu.be/F5Kocm2gd44

More photos here: http://sweetpotatosoul.com/2015/08/si...

RECIPES:
Apple Cupcakes
Recipe from HealthyGroceryGirl.com
Serves One

Ingredients:
1 medium apple
2 tablespoons almond butter
Chocolate chips, cacao nibs, dried fruit, nuts or unsweetened coconut as frosting

Directions:
Sliced apples into discs. Spread nut butter on top as frosting. Sprinkle with toppings of choice as sprinkles

Cheesy Vegan Popcorn
Recipe from HealthyGroceryGirl.com
Serves Four

Ingredients:
1/4 cup organic popcorn kernels
1 tablespoon organic unrefined coconut butter (oil)
1 to 2 tablespoons nutritional yeast
Dash of sea salt

Directions:
In a stovetop pan, I use a small to medium sauce pan, on medium heat, add popcorn kernels and coconut butter, and place lid on. Slowly move the stovetop pan around in a circular motion over the burner, so as to slightly rotate the kernels inside. As the coconut butter melts, this will also help each popcorn kernel become evenly coated with coconut butter. If you do not do this step, the kernels will stick and stay in place and can burn. Continue to slowly move the stovetop pan around on top of the burner until all the kernels are popped inside or they begin to slow down with a few seconds in between each pop. Be careful when removing the lid, some popcorn kernels can POP out! Transfer into a large bowl and sprinkle with nutritional yeast and a dash of sea salt. Eat immediately! Best when warm, but also makes for a great snack later!

Spicy Crispy Chickpeas
Recipe from HealthyGroceryGirl.com
Serves Four

Ingredients:
1 can (15-ounces) unsalted chickpeas
1 teaspoon coconut oil *optional
Sprinkling of chili powder
Sprinkling of sea salt

Directions:
Preheat the oven to 425 degrees Fahrenheit. Drain and rinse garbanzo beans and place on a baking sheet. Drizzle with coconut oil (this step is optional but helps the chickpeas crisp up) and sprinkle with sea salt and chili powder. Bake for 25 - 30 minutes or until crispy.

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