Recipes

Back to School Snacks

By
Seanna Thomas

Published: 

Recipes by Seanna Thomas

Back to School Snacks
Back to School Snacks Back to School Snacks (Olga Yastremska/Getty Images)

Brownie Batter Dip

Ingredients

  • 1 can white beans, drained and rinsed
  • 6 tbsp hemp hearts
  • 1/4 cup creamed coconut
  • 1 tsp vanilla
  • 2 tbsp coconut milk
  • 1/4 cup maple syrup
  • 1/4 cup skim milk powder
  • 1/4 cup cocoa powder
  • Pinch salt

Directions

  1. Place beans and hemp hearts in the food processor and blend until as smooth as possible.
  2. Add remaining ingredients and blend until desired consistency. Taste and adjust sweetener and salt. Thin with more coconut milk if necessary. Top with mini chocolate chips or white chocolate chips if desired.
  3. Keep in a sealed container in the fridge for up to a week.
  4. Serve with fruit and enjoy!


Pea & Edamame Dip

Ingredients

  • 1 cup frozen green peas, thawed
  • 1 cup frozen edamame (shelled)
  • 3-54 tbsp tahini
  • 1-2 cloves garlic
  • Juice from 1 lemon
  • Salt to taste
  • Water to thin

Directions

  1. Thaw peas and edamame.
  2. Add garlic to a food processor or high powered blender and mince.
  3. Add peas, edamame, tahini, garlic, lemon juice, and salt. Blend until smooth, adding water until it is the desired consistency.
  4. Taste and add more salt or lemon if needed. Serve with crackers and enjoy!


Apple + Sunflower Butter “Cookies”

Ingredients

  • 1 apple (I like honey crisp because it doesn’t brown as fast)
  • 1-2 tbsp sunflower butter
  • Drizzle honey (optional)
  • Nut-free granola, cereal, or coconut flakes

Directions

  1. Core and slice apples, cutting across to create rings
  2. Spread a layer of sunflower butter on one ring and drizzle with a bit of honey, if using.
  3. Sprinkle granola, cereal, or coconut on top and around the edges.
  4. Top with another apple ring and enjoy!


Summer Rolls with Sweet & Spicy Dip

There is no amount listed because you can make as many as you want, depending on how many fillings you choose and how much you fill each one!

Overall Ingredients

  • Lettuce leaves
  • Thinly sliced carrots, cabbage, and cucumbers
  • Optional: Cilantro, peppers, green onion, mango
  • Rice vermicelli
  • 8-10 Sheets of Rice Paper

Sweet & Spicy Sauce Ingredients:

  • 1/4 cup sweet chili sauce
  • Juice from 1 lime
  • 1 tbsp soy sauce
  • 1 tsp rice vinegar

Directions

  1. Bring a kettle of water to boil while you thinly slice the vegetables.
  2. Pour boiling water over vermicelli noodles and let sit for about 10 minutes. Once softened, drain and set aside.
  3. Once all your ingredients are prepared, you are ready to assemble.
  4. Fill a pie plate with warm water and gently add one rice paper. Let soften for about 15-20 seconds and remove onto a clean flat surface.
  5. In the middle of the rice paper, add lettuce and a mixture of carrot, cucumber, cabbage, vermicelli noodles, and whatever other ingredients you choose.
  6. Fold one edge over top of the filling, then both the sides and then roll to close. Repeat with your remaining ingredients or until you have the amount you want!
  7. To make the sweet and spicy dip, whisk together all ingredients.
  8. Serve rolls with dip and enjoy!


No Bake Cereal Bars

Ingredients

  • 3 cups dry, crunchy cereal (I like a mix of Cheerios and Rice Krispies)
  • 1/2 cup sunflower butter (or nut-free peanut butter alternative)
  • 1/2 cup honey
  • 2-3 tbsp hemp hearts

Directions

  1. Line an 8x8 or 9x9 baking pan with parchment paper.
  2. Over low heat, combine sunflower butter and honey in a small pot and stir until well combined.
  3. In a large bowl, add cereal and hemp hearts. Pour honey mixture over top and stir well until everything is coated.
  4. Pour into prepared pan and place in the fridge until set. Feel free to sprinkle more hemp hearts on top.
  5. Leave in fridge until completely firm, about 1-2 hours. Remove and slice.