Savory & Sweet Snacks

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.

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

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!

n a large bowl toss the sliced peaches with maple syrup

In food processor, pulse pecans, dates, ginger, cinnamon and salt until a hearty nut crumble is left Add this crumble to the sliced peaches, toss lightly, then spoon into a pie dish to serve

Blend until smooth

In a food processor combine dates, coconut, walnuts, cinnamon, sea salt, and ginger. Pulse until combined, but still a hearty crumbly texture.

Add the shredded carrot, and pulse again to combine.

Form into 2-3 tablespoon sized balls. Roll in extra coconut shreds, and place in the refrigerator to firm, or serve immediately.