Tag Archives: snack recipes

Easy No-Bake Pumpkin & Dark Chocolate Granola Bars

Get into the fall spirit with these simple no-bake granola bars with a pumpkin twist! While store-bought varieties are often filled with unhealthy preservatives, these homemade bars contain more wholesome ingredients. The end results produce a delightfully chewy, chocolate snack that encompasses all the cozy flavours of autumn. I recommend using almond butter, as it has a much more neutral taste than peanut butter. This recipe is also vegan and dairy-free, making it an ideal treat for everyone this season.

Easy No-Bake Pumpkin & Dark Chocolate Granola Bars

Prep Time: 15 minutes
Total Time: 60 minutes
Servings: 12 bars


3 cups quick cooking oats
½ cups natural almond butter
¼ cup coconut oil
¼ cup pumpkin puree
⅓ cup pure maple syrup
1 tsp vanilla extract
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground cloves
¼ tsp ground allspice
½ cup pumpkin seeds
½ cup mini dark chocolate chips


1. Grease an 8-inch square baking dish and line with parchment paper. Leave an inch or so of overhang for easy removal. Set aside.
2. In a saucepan over low heat, add the almond butter, coconut oil, pumpkin puree and maple syrup. Whisk until well blended.
3. Remove from heat. Stir in the vanilla, cinnamon, ginger, nutmeg, cloves and all spice. Let cool slightly.

4. Transfer mixture to a large mixing bowl. Fold in the oats followed by the pumpkin seeds and chocolate chips.
5. Transfer mixture to prepared baking dish. Press down gently to firm.

6. Let chill for 60 minutes in the freezer before slicing. To store bars, place in a lidded Tupperware. Can be refrigerated for a week or stored in the freezer for up to a month.

Get your pumpkin fix with these grain-free chocolate chip muffins, vegan pumpkin pie cups with coconut whip or decadent pumpkin pie swirl brownies!

The Best Keto Protein Bar Recipe That Totally Beats Store-Bought

Loaded with peanuts, peanut butter, eggs and butter, this decadent tasting keto protein bar is truly superior to anything you’ll find in a package. The base takes cues from a peanut butter cookie, baked until firm and chilled, then topped with a peanut caramel. Dark chocolate and more peanuts top things off before being frozen until set – but you can enjoy them room temperature if you’re on the go. Satisfy your sweet tooth and fill up on protein and fat with these rich treats!

Dark Chocolate Peanut Caramel Keto Protein Bars

Prep Time: 20 minutes
Bake and Cook Time: 40 minutes
Chill Time: 4 hours
Total Time: 5 hours (including chill time)
Makes: 15 to 20 bars


Peanut Butter Cookie Base
½ cup unsalted butter, melted
1 cup natural peanut butter
⅔ cup granulated keto sugar (allulose or xylitol)
2 large eggs
½ cup roasted unsalted peanuts
¼ cup coconut flour
¾ tsp salt

Peanut Caramel
¼ cup unsalted butter
½ cup granulated keto sweetener (allulose or xylitol)
½ cup heavy whipping cream (35%)
1 tsp blackstrap molasses
½ tsp salt
½ tsp vanilla extract
⅓ cup roasted unsalted peanuts

Chocolate Peanut Topping
1 cup chopped dark chocolate (99% for lowest sugar content, if possible), melted
⅓ cup roasted unsalted peanuts
Salt, to taste  


Peanut Butter Cookie Base
1. Preheat oven to 350ºF. Line an 8×8-inch square baking pan with parchment paper, leaving overhang for easy removal.
2. In a large bowl, mix to combine butter with peanut butter. Mix in sugar and eggs, one at a time and beat until smooth. Mix in peanuts, coconut flour and salt until combined and then evenly spread into the prepared pan.
3. Bake for 25 minutes, until dry to the touch on top and set around the edges. Cool to room temperature, then freeze for 1 hour or refrigerate for 3 hours. Meanwhile, prepare the caramel.

Peanut Caramel
1. In a medium saucepan, melt butter over low heat and continue to cook until browned, about 5 minutes (this adds additional flavour and colour). Whisk in the sweetener, cream, molasses and salt. Without stirring, cook over low heat for 10 to 15 minutes, until thickened.
2. Remove from heat and stir in peanuts and vanilla. Transfer to a heatproof bowl and cool to room temperature. Both the cookie base and caramel need to be chilled and/or kept at room temperature, otherwise the caramel will soak too far into the cookie base.
3. Once the caramel has cooled to room temperature, remove the chilled peanut butter cookie base from the freezer or refrigerator. Spread peanut caramel evenly over peanut butter cookie base and freeze for 1 hour, until caramel is firm.

Chocolate Peanut Topping and Serving
1. Slice chilled cookie base into thirds and from there, slice each third into whichever size you prefer to make about 15 to 20 bars.
2. Line a baking sheet with parchment paper and spread out the bars evenly. Drizzle with melted chocolate before it sets, then top with peanuts and salt to taste.
3. Freeze until chocolate is set, about 30 minutes, and enjoy. Store leftover bars airtight in the freezer for up to 2 months or refrigerator for up to 1 week.

Don’t let your cooking streak stop there! We’ve compiled 14 tasty keto-friendly snack recipes, along with the easiest keto dinners to make this week. Heading out for dinner instead? Don’t sweat it. Here’s what to order at a restaurant if you’re on the keto diet.


Crisp Cauliflower Arancini for a Healthy Snack


Cauliflower is sometimes an overlooked vegetable, but it’s an amazingly versatile ingredient that adds depth and nutrition to many dishes — particularly vegan recipes. We’ve made lots of vegan meals with cauliflower at the forefront, including cauliflower tacos, cauliflower risotto and cauliflower buffalo wings. Next we’re adding cauliflower arancini (risotto balls) to our collection of cauliflower recipes. These vegan cauliflower arancini are creamy and full of flavour with a delicate crispy crust. Serve them with your favourite marinara or homemade pesto for a satisfying snack.


Makes: 24 balls
Prep Time: 25 minutes
Cook Time: 15 minutes


Dairy-free Cheese Sauce:
½ cup raw whole cashews (soaked in water for 3 hours minimum)
¾ cup non-dairy milk
2 teaspoons lemon juice
2 teaspoons tapioca starch (or substitute cornstarch)
2 teaspoons nutritional yeast
1 teaspoon apple cider vinegar
½ teaspoon sea salt

Cauliflower Rice:
1 tablespoon ground flax (or ground chia seeds)
3 tablespoons water
5 cups cauliflower florets (approximately ½ a head of cauliflower)
2 garlic cloves
3 cups panko breadcrumbs
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon sea salt
½ teaspoon ground pepper

Extra: 3-4 cups vegetable oil (for deep frying)

1. Whisk together ground flax with water and refrigerate for 10 minutes to set and thicken.
2. Pulse the cauliflower florets in a food processor with garlic cloves until it becomes the texture of rice. Add the cauliflower rice to a large mixing bowl.
3. In another mixing bowl combine panko breadcrumbs with oregano, basil, sea salt, and ground pepper.
4. Drain raw cashews from the soaking water and rinse under fresh water. Drain and add to a high-powered blender with the remaining cheese sauce ingredients and blend until very smooth.
5. Heat the cheese sauce in a saucepan over medium low heat for 3-4 minutes, whisking constantly, until it thickens.
6. Add the cheese sauce to the cauliflower rice mixture, along with the thickened flax mixture, and 1 1/2 cups of the breadcrumb mixture and stir to combine well.
7. Heat vegetable oil in a pot until it reaches approximately 375 F.
8. While oil is heating form the risotto balls use a scant ¼ cup of the mixture to form 1 1/2“ balls with your hands. Then coat well in the remaining breadcrumb mixture. Set aside each ball onto a plate or baking sheet.
9. Place 3-4 balls in the hot frying oil and fry for approximately 1 ½-2 minutes each batch until the breadcrumb coating is golden brown. Remove each ball from the oil with a slotted fryer spoon and set onto paper towel. Continue until all the arancini are fried.
10. Warm up your dipping sauce while you’re frying and serve immediately.

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Crunchy Nut and Quinoa Snack Bars

By Trina Gallop Bank

I admit it. I’m a snack-a-holic.

I cannot make it to dinner without an afternoon snack, and these bars were developed to steer those snack-attacks in a healthier direction. I had just started seeing a nutritionist who advised me to not only pre-plan my main meals but also snacks. Great idea!

I love these bars because they include some of my favourite things – healthy nuts and a good dose of protein from the quinoa – and they’re crunchy! They make a perfect travel snack, and they’re filling, too.

You can also tailor this recipe quite easily. Depending on what you have in your pantry (such as almonds, pecans, walnuts, dark chocolate chunks or dried fruit, such as apricots or blueberries) you can alter it to address any craving and snack-attack.

Quinoa Oatmeal Bars, Courtesy of Trina Gallop Bank, willcookforshoes.com, Winnipeg

These nutty and seedy squares make terrific after-school snacks.


Prep time: 25 minutes
Baking time: 30 minutes
Yield: 9 generous squares

1 cup (250 mL) quinoa (uncooked)
1 cup (250 mL) old-fashioned rolled oats
3/4 cup (175 mL) almonds (chopped or slivered)
1/2 cup (125 mL) natural peanut butter
1/2 cup (125 mL) honey
1 tbsp (15 mL) canola oil
Pinch of cinnamon
1/2 cup (125 mL) hemp hearts

1. Preheat oven to 350ºF (180ºC). Line 12×8 pan with parchment paper.
2. Add quinoa, oatmeal and almonds to baking dish; stir to combine. Toast in oven for 8 to 10 minutes or until mixture is just starting to turn brown, being careful not to overcook. Let cool.
3. In large bowl, briefly microwave peanut butter and honey, until liquid enough to combine easily. Stir in canola oil and cinnamon. Add quinoa mixture and hemp hearts to peanut butter mixture; stir until combined.
4. Scrape batter into parchment paper–lined baking pan, spreading evenly. It won’t be very thick but that’s OK.
5. Bake at 350ºF (180ºC) for 15 to 20 minutes. Let cool; cut into squares.

If you have a gluten allergy or intolerance, make sure you use rolled oats that are certified gluten free.

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Will Cook for Shoes
I am a shoe lover, cake baker, sewing enthusiast, knitting wannabe, pet photographer, basset hound wrangler, half-marathon runner…and yes, I will cook for shoes!