Healthy Snacks That Take No Longer Than 20 Minutes To Make

In today’s world, it’s hard to find time to make healthy snacks, especially ones that taste like they are naughty treats.

It’s not hard to have access to healthy foods, especially in Sydney with every second shop being a vegan health food café.

Although, the idea of this seems great, the prices can be high.

A sneaky life hack is to make the snack at home, and making an entire batch can cost the same as buying one raw caramel slice at a café.

We tried and tested the best healthy snacks, considering the time, money and taste (of course) of each batch and came up with two healthy snacks that took the same time as driving to the local cafe.

Here are two healthy snacks tried and tested by BB:

Peanut Butter and oatmeal Cookie

Serves 12 (1 cookie: 67 calories)

Ingredients:

1/2 cup chunky peanut butter

1/2 cup packed brown sugar

1 large egg

1-1/4 cups quick-cooking oats

1/2 teaspoon baking soda

Instructions:

In a small bowl, cream peanut butter and brown sugar until fluffy. Beat in egg. Add oats and baking soda to creamed mixture; mix well.

Drop by tablespoonfuls 2 in. apart onto greased baking sheets; flatten slightly. Bake at 350° for 6-8 minutes. Remove to wire racks to cool. Store in an airtight container.

Healthy Caramel Slice:

Serves: 16 (90 calories per slice)

Ingredients:

Base

• 3/4 cup oatmeal
• 1 tsp cacao powder
• 2 tbsp coconut oil
• 2 tbsp maple syrup
• ½ tsp pure vanilla extract

Caramel

• 1 cup dates soaked in boiling water 15 minutes
• ½ cup cashews soaked in boiling water 15 minutes
• ½ tsp pure vanilla extract

Top Layer

• 1 tbsp virgin coconut oil
• 1 tbsp cacao powder
• 2 tsp pure maple syrup

Instructions:

1. Line a small rectangular container (approx. 10 x 15cm)
2. Mix all ingredients for the base together and evenly press into the base of container.
3. Drain and rinse cashews and dates then process with the vanilla until smooth. Add 1 tbsp. pure maple syrup if additional sweetness is required.
4. Spread caramel mixture on top of base and place in the refrigerator for 30 minutes until set.
5. Melt coconut oil from the top layer over a low heat. Mix in cacao and maple syrup.
6. Pour over the top of the caramel and refrigerate again until set.
7. Lift out of container using baking paper. Slice into 16 squares and store in the refrigerator.