31 Best Easy Sweet Snacks to Satisfy a Sugar Craving

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Pina Colada Energy Balls

Pina Colada Energy Balls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: 2

Pina Colada Energy Balls feature a mix of protein, healthy fats, and naturally sweet pineapple, dates and coconut. Pop these bite-sized treats in your mouth for a quick snack and energy fix.

Ingredients

• 3/4 cup Fisher Sliced Almonds
• 1 tablespoon Chia Seeds
• 1 1/3 Unsweetened Shredded Coconut, 1/3 cup reserved for rolling
• 1 cup Dried Pineapple Chunks
• 10 Whole Pitted Dates
• 1 1/2 tablespoons Coconut Oil
• Pinch of Salt

Instructions

1. Fit the bowl of a food processor with a standard chopping blade. Add the almonds, chia seeds, and 1 cup of the unsweetened coconut to the bowl. Place the processing bowl on the food processor unit. Fit it with the lid, according to manufacturer instructions, and pulse the mixture 10 times to mix the ingredients and roughly chop them.
2. Add the remaining ingredients to the almond mixture (the pineapple, dates, coconut oil, and salt. Replace the lid and process for 1 minute, or until the mixture becomes the consistency of thick dough.
3. Turn the mixture out onto a work surface and roll into 24 balls. Then, roll each ball in the reserved 1/3 cup of unsweetened shredded coconut to coat the outside.
4. Place the rolled balls on a baking sheet and chill in the refrigerator for 1 hour before serving.
5. Store leftovers in a zip top storage bag in the refrigerator. It is now necessary to bring them to room temperature prior to serving. They taste great cold. Consume within 5 days for best results.

2. Banana Oatmeal Cookies

Banana Oatmeal Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [’18’, ’18 Cookies’]

These banana oatmeal cookies are easy to make with a few simple ingredients in 20 minutes. Banana oat cookies are a delicious breakfast, snack or healthy dessert – add chocolate chip or your favorite mix-ins to make them extra-special! Gluten-free & freezer-friendly.

Ingredients

• 3 bananas (overripe (about 1 ¼ cups mashed banana))
• 2 Tablespoons honey ((or maple syrup))
• 1 egg
• 1 teaspoon pure vanilla extract
• 1 ½ cup quick cooking oats
• 1 tsp ground cinnamon
• ¼ tsp fine sea salt
• ½ cup chocolate chips (or other add ins like shredded coconut, dried cranberries, raisins, etc.)

Instructions

1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper, set aside
2. In a large mixing bowl, mash the bananas.
3. Add honey, egg and vanilla and stir to combine.
4. Add oats, cinnamon and sea salt and stir until combined.
5. If desired, add mix-ins and stir until evenly distributed.
6. Use a 1 tablespoon measuring spoon or a 1 ½ TBS cookie scoop to measure portions of the dough, and place them on the prepared baking sheet spaced about 2” apart.
7. Bake in the preheated oven for 12-15 minutes, or until the tops are just set and the bottoms are very lightly browned.
8. Let cool on the baking sheet for 5 minutes before transferring to a wire cooling rack to cool completely.
9. Serve slightly warm or at room temperature.

3. No Bake Peanut Butter Bars

No Bake Peanut Butter Bars is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT1M · Total: PT191M · Yield: [‘9’, ‘9 bars’]

No Bake Peanut Butter Oatmeal Bars are an easy snack that doesn’t require turning on the oven! They’re packed with chocolate peanut butter flavor, whole grain rolled oats and they take 10 minutes to make!

Ingredients

• 1 cup natural peanut butter
• 1/3 cup pure maple syrup (sub with honey)
• 1/4 cup cacao nibs (or sub with mini chocolate chips)
• 1 cup old fashioned rolled oats
• 1/3 cup dairy free chocolate chips (sub with your favorite type of chocolate chips )
• 1 teaspoon coconut oil
• sea salt (for sprinkling; optional)

Instructions

1. Line an 8×8″ baking dish with parchment paper. Place the peanut butter, maple syrup and cacao nibs in a medium bowl and stir to combine. If the peanut butter is too solid, melt it slightly in the microwave to make it easier to stir.
2. Add the oats to the peanut butter mixture and stir until combined. Pour the mixture into the prepared pan and spread evenly.
3. Place the chocolate chips and coconut oil in small microwaveable bowl. Heat for one minute, then stir. Heat another 30 seconds, then stir until smooth.
4. Drizzle the chocolate over the bars, and sprinkle with sea salt, if desired. Chill for a minimum of 3 hours or until set. Cut into bars and enjoy!

4. Chocolate Covered Oranges

Chocolate Covered Oranges is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: 24

These chocolate covered oranges are a great treat all year long but we love making them at the holidays. They are sweet, indulgent, and juicy, perfect for sharing!

Ingredients

• 5-6 mandarin oranges, peeled & sectioned
• ½ cup semi sweet or dark chocolate chips
• 1 teaspoon coconut oil
• Sea salt flakes

Instructions

1. Melt chocolate with coconut oil in microwave and stir until smooth
2. Dip whole or sectioned oranges halfway then place on wax paper lined cookie sheet
3. Sprinkle with sea salt flakes
4. Place in refrigerator to set
5. Serve & enjoy!

5. Snickerdoodle Muddy Buddies

Snickerdoodle Muddy Buddies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘8’]

Muddy buddies (puppy chow) meet the classic snickerdoodle cookie flavors of cinnamon and sugar.

Ingredients

• 4 C Chex cereal
• 1.5 C white chocolate chips
• 3 tsp ground cinnamon
• 2 TB granulated sugar
• 3/4 C powdered sugar
• 2 tsp ground cinnamon (optional, for the final step)

Instructions

1. Start by getting the ingredients ready like putting the cereal in a large mixing bowl.  Also, mix together the cinnamon and granulated sugar in a separate small bowl. Get out a large gallon-sized Ziploc bag for mixing the coated cereal into the powdered sugar.
2. In a microwave-safe bowl, heat the white chocolate chips for about 45 seconds.  Stir with a rubber spatula to mix the melted sections with the parts that may still be chunky.  Heat another 15 seconds at a time, stirring in between, until it is all melted and smooth. Be careful to NOT overheat white chocolate. It is more temperamental than other chocolates and will “seize” up easily.
3. Working fast, stir the white chocolate into the cereal. Mix carefully to not break up the cereal pieces too much. As stirring sprinkle in the cinnamon & granulate sugar mixture.  Stir, sprinkle, stir, sprinkle more, etc. Once all is stirred together and the cereal is coated evenly it is ready for the final step.
4. Add half the powdered sugar into the Ziploc bag.  Then add the cereal mixture and top with the other half of the powdered sugar. Seal the Ziploc and now toss and shake gently to evenly coat everything.  Add additional cinnamon, if desired.
5. Enjoy!

6. Banana Snack Cake

Banana Snack Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘9’, ‘9 servings’]

This Banana Snack Cake is tender, fluffy, and bursting with banana flavor. It’s made with whole grain oat flour so it’s gluten-free, contains no refined sugar, and is perfect any time of day!

Ingredients

• 1 cup mashed banana (2 large or 3 medium bananas)
• 2 large eggs
• 1/2 cup coconut sugar (substitute with granulated or brown sugar)
• 1/4 cup coconut oil (melted)
• 1/4 cup unsweetened almond milk (substitute with your favorite milk)
• 1 1/2 cups oat flour
• 1/2 cup old fashioned rolled oats (see note 2)
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup dark chocolate chips (sub with your favorite variety)

Instructions

1. Preheat the oven to 350 degrees F and line an 8×8″ baking dish coated well with cooking spray.
2. Mash the banana in a large bowl. Add the eggs, coconut sugar, coconut oil and almond milk, and whisk well until combined.
3. Add the oat flour and oats to the bowl of wet ingredients, then sprinkle the baking powder, cinnamon, baking soda and salt over the top. Whisk until well incorporated, then fold in the chocolate chips.
4. Pour the batter into the prepared pan and bake for 30-40 minutes until the top is golden brown and a toothpick inserted into the center comes out mostly clean.
5. Cool completely on a wire rack, then slice, serve and enjoy!

7. Vegan Peanut Butter Cups

Vegan Peanut Butter Cups (CopyCat Reese’s) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT55M · Yield: [‘9’]

These vegan chocolate peanut butter cups use just 4 ingredients and are ready in less than an hour. Just like the originals, but without the dairy and additives.

Ingredients

• 300 g vegan chocolate
• 175 g smooth peanut butter
• 40 g powdered sugar (confectioner’s/icing sugar) (*see notes)
• 1 teaspoon flaky sea salt

Instructions

1. Line a muffin tray with 9 muffin cases.
2. Finely chop the chocolate and add it to a heat-resistant bowl. Place the bowl on top of a saucepan that is about ¼ ways filled with simmering water (bain-marie). Stir the chocolate with a rubber spatula every so often to melt it evenly.
3. Add one tablespoon of melted chocolate to each muffin case, and swirl the case so that the chocolate comes up around and coats the edges. Place in the fridge to set for at least 10 minutes.
4. Add the peanut butter and powdered sugar to a bowl and mix using a spoon until smooth. Distribute the peanut butter between all of the chocolate cups, using a piping bag or spoon. Give the muffin tray a shake to help the peanut butter settle in an even layer.
5. Pour the remaining melted chocolate over the peanut butter. Place in the fridge to set for 30 minutes. Sprinkle with flaky sea salt.

Storage

1. Store them in an airtight container either and refrigerate for up to 2 weeks. You can also freeze them in an airtight container for up to 3 months. Either leave them in the muffin liners, or separate them out with sheets of parchment paper to prevent the chocolate cups sticking to each other.

8. Banana Pumpkin Muffins

Best Banana Pumpkin Muffins is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [’12’, ’12 muffins’]

Soft and moist, these banana pumpkin muffins are absolutely delicious and full of flavor! Perfect for a fall breakfast, brunch or snack!

Ingredients

• 1/3 cup unsalted butter (slightly softened)
• 3/4 cup brown sugar
• 2 eggs
• 1/2 cup mashed overripe banana- 1 large or 1 1/4 medium
• 1 cup pumpkin puree
• 1/4 cup buttermilk*
• 1 teaspoon vanilla
• 1 1/2 cups all purpose flour
• 1 teaspoon cinnamon
• 1 teaspoon pumpkin spice
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• *For 1/4 cup buttermilk mix 3 Tablespoons plus 1 teaspoon milk with 2 teaspoons lemon juice or vinegar.

Instructions

1. Preheat oven to 350* F.
2. In a mixing bowl, whisk together the flour, cinnamon, pumpkin spice, baking soda, baking powder and salt. Set aside.
3. Using a stand mixer or bowl with a hand mixer, beat the butter and sugar on high for 2 minutes, until lightened in color. Add the eggs and beat one more minute. Stir in the banana, pumpkin, buttermilk and vanilla on low.
4. Using a spatula, stir in the dry ingredients, just until well combined. See photos above for the texture.
5. Place muffin batter in a greased or lined muffin tin. Bake at 350*F for 20-22 minutes until the edges start to turn golden, the tops are matte and an inserted toothpick comes out clean.

9. Nutella Overnight Oats

Nutella Overnight Oats is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT6H · Total: PT6H · Yield: [‘2’, ‘2 servings’]

Easy nutella overnight oats are a simple, delicious hazelnut breakfast idea. Quick to meal prep in advance for ready-to-go breakfasts throughout the week.

Ingredients

• ¼ cup nutella
• 1 cup rolled oats*
• 1 cup milk

Instructions

1. Heat the nutella in the microwave for 20-30 seconds to soften it slightly.
2. In a medium sized bowl, mix the nutella, oats and milk together, stirring until the mixture is smooth. There should be no clumps of nutella.
3. Divide the mixture evenly between serving containers.
4. Cover and refrigerate overnight, for at least 6 hours.

10. Homemade Snack Mix

A Do-It-Yourself Homemade Snack Mix You’ll WANT to Snack on! is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘3’, ‘3 cups’]

A customized snack mix that you can make however you like.

Ingredients

• ½ cup raisins
• ½ cup coconut flakes (unsweetened)
• ½ cup hazelnuts (whole)
• ½ cup dried cherries
• ½ cup dried currants
• 3 chocolate fingers (broken into small pieces (or dark chocolate chips/pieces))

Instructions

1. Mix all ingredients together.
2. Take on hikes, bring to work or school, keep on hand for times when you just want a little something.

11. Chocolate Covered Pecans

Homemade Chocolate Covered Pecans is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘4’, ‘4 people’]

Homemade Chocolate Covered Pecans, a quick and easy milk chocolate dipped nut recipe perfect for holiday treats and charcuterie boards.

Ingredients

• 2 cups pecans (halved)
• 2 tablespoons butter (salted)
• 1 cup milk chocolate chips
• 1 teaspoon coconut oil

Instructions

1. Preheat the oven to 325* F.
2. Melt butter in a small microwave safe dish. Once melted, mix the pecan halves with the butter until coated.
3. Place buttered pecans, evenly spread out, on a parchment lined baking sheet. Roast for 8-10 minutes. Remove from oven and cool.
4. Once the pecans are cooled, melt the milk chocolate in a microwave safe dish. Melt for 30 seconds at a time, stirring in between each 30 second interval until fully melted. Add coconut oil to the melt chocolate and mix. See photos above for a great visual on this.
5. Add the roasted pecan halves to the melted chocolate bowl and mix until well coated. Individually take out each pecan, with a fork or clean hands, and place on a clean parchment paper. Let the chocolate harden completely.

12. Cinnamon and Sugar Roasted Pecans

Cinnamon & Sugar Roasted Pecans is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT60M · Total: PT75M · Yield: [’10’, ’10 servings’]

You only need a few simple ingredients to make these addicting Cinnamon and Sugar Roasted Pecans! They are so delicious and will make your house smell amazing, too!

Ingredients

• 1 egg white
• 1 tablespoon water
• 2 1/4 cups pecan halves
• 1/2 cup white sugar
• 1/4 teaspoon salt
• 1 1/2 teaspoons ground cinnamon

Instructions

1. Preheat oven to 225 degrees F. Line a rimmed baking pan with a silpat, or grease with cooking spray.
2. Combine the egg white and water in a mixing bowl; beat with a whisk until frothy. Fold in the pecans to coat evenly.
3. Combine the sugar, salt, and ground cinnamon in a container with a lid and shake to mix. Pour over the pecans and stir to coat pecans evenly. Spread the nuts over the prepared pan.
4. Bake in preheated oven until toasted and fragrant, stirring every 15 minutes, for about 1 hour. Cool on pan, and store in an airtight container.

13. Candied Strawberries

Candied Strawberries is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT30M · Yield: [’32’]

This tutorial shows you how to make candied strawberries. These strawberries are a beautiful and delicious treat for the whole family.

Ingredients

• 2 cups Granulated Sugar
• ½ cup Water
• ⅓ cup Corn Syrup (optional)
• Fresh Strawberries

Instructions

1. Put toothpicks or skewers in the stem end of the strawberries. Lightly pull the stems back toward the toothpick so they don’t get into the sugar syrup. Set aside.
2. In a medium saucepan add the water, sugar, and corn syrup. Stir mixture to combine and then turn on the heat to medium high and bring a boil.
3. Once the mixture boils, turn the heat to medium and simmer until the sugar syrup reaches 300℉ on a candy thermometer, about 5-10 minutes. Do not stir the mixture during this time. Once the sugar syrup hits 300℉ on a candy thermometer turn off the heat.
4. Working quickly, dip the strawberries one at a time into the syrup, holding onto the previously inserted toothpick or skewer as a handle.
5. Gently shake to remove or incorporate any excess syrup and immediately place the strawberry on a piece of parchment parchment paper or a silicone baking mat. If the sugar syrup starts to thicken before you’ve covered all the berries, turn the heat back on low to re-melt.
6. Allow the strawberries to fully cool and the candy coating to harden. It will only take a few minutes.
7. Once the candy coated strawberries have cooled, enjoy! These will start to get very soft within an hour of making so they are best enjoyed immediately.

14. Banana Chocolate Chip Muffins

Easy 1-Bowl Banana Chocolate Chip Muffins (Gluten-Free) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT22M · Total: PT27M · Yield: 18

You’ll be craving these delicious 1-bowl banana chocolate chip muffins! This easy recipe is gluten-free and perfect for breakfast or a snack!

Ingredients

• 3 very ripe bananas
• 2 whole eggs
• ½ cup unsalted butter, melted
• ½ cup light brown sugar
• 2 tablespoons sour cream
• 1 tsp vanilla extract
• 2 cups gluten-free flour
• 1 tsp baking powder
• 1 tsp baking soda
• ¼ tsp salt
• 1 cup Lily’s chocolate chips

Instructions

1. Preheat the oven to 350 and spray your muffin tin with with non-stick spray or place baking cups inside.
2. Then, in a large mixing bowl, mash 3-4 bananas together. Then whisk in yours eggs, melted butter, sour cream, sugar and vanilla until mixed through.
3. Using a spatula, stir in flour, baking powder, baking soda and salt into the mixture.
4. Then, fold in the chocolate chips.
5. Evenly divide the batter into muffin cups using a spoon or ice cream scooper.
6. Bake for 21-22 mins or until cooked through.

15. Chocolate Peanut Butter Snack Bars

Peanut Butter Chocolate Snack Bars {gluten-free} is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT5M · Total: PT149M · Yield: [’24’, ’24 Makes 24 4 ½ inch long by 1 inch wide bars’]

These delicious homemade Chocolate Peanut Butter Snack Bars have the perfect balance of sweet, salty, soft, crunchy, firm and chewiness. Gluten-free based on puffed cereal used.

Ingredients

• 4 cups Chocolate Puffed Rice cereal ((I used gluten-free One Degree Organic Foods ‘Vegan Sprouted Brown Rice Cacao Crisps’))
• 1 cup Roasted (, Salted Peanuts, rough chopped)
• ¼ cup Hemp Seeds/Hulls
• ¼ cup Chia Seeds
• ¼ cup Semi-Sweet Chocolate Chips
• ¾ cup Mini Chocolate Chips
• ½ cup Smooth Peanut Butter
• ½ cup Brown Rice Syrup or Agave Syrup*
• ¼ cup Honey
• 1/8 teaspoon Kosher Salt
• 1 teaspoon Vanilla Extract

Instructions

1. Line a 13×9 inch baking pan with parchment paper and set aside.
2. In a large mixing bowl combine the chocolate rice cereal, peanuts, seeds, chocolate chips and mix together well. NOTE: the small Chia and Hemp seeds tend to migrate to the bottom of the bowl so be sure to stir them into the bar mixture when adding the wet ingredients.
3. In a medium saucepan over medium-low heat, combine the peanut butter, brown rice or agave syrup and honey. Stirring constantly, allow the ingredients to melt together and begin to bubble; 3-5 minutes. NOTE: If using agave syrup it will begin to bubble more quickly than the brown rice syrup. Remove from heat and add the salt and vanilla.
4. Pour the sweetened peanut butter mixture into the dry ingredients. Quickly stir all ingredients together using a large mixing spoon, ensuring all dry ingredients are coated. If using the brown rice syrup it tends to set up more quickly than agave syrup.
5. Turn the bar mixture into the prepared pan and spread the mixture evenly around the entire pan. Using the back of a large mixing spoon, press the mixture down to compress the mixture and flatten the top. Place wax paper over the top of the bars and refrigerate until fully set (approximately 2 hours).
6. Slice into bars and keep refrigerated in an air tight container.

16. Mango Popsicles

Mango Popsicles is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: 6

These Mango Popsicles are the perfect healthy summer treat that both kids and adults will love!

Ingredients

• 3 cups mango chunks, fresh or frozen (thaw first if using frozen)
• 1/3 cup water or coconut water
• 1 tablespoon fresh lime juice
• 1/4 cup honey (or to taste)

Instructions

1. Place all the ingredients into a blender and blend until smooth.
2. Pour mixture into popsicle molds.
3. Freeze for at least 4 hours (preferably overnight) and enjoy!

17. Almond Flour Shortbread Cookies

Almond Flour Shortbread Cookies (3 ingredients) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT12M · Total: PT17M · Yield: [’24’, ’24 small cookies’]

These almond flour shortbread cookies are delightfully crispy and easy to make! They’re made with 3 healthier ingredients and taste rich and ‘buttery’ just like traditional shortbread cookies, but have a slightly nutty flavor profile. This recipe is vegan, gluten-free, paleo, keto and can be made oil-free.

Ingredients

• 2 cups (200g) almond flour / blanched almond meal
• 1/4 cup (85g) maple syrup
• 3 tablespoons (50g) coconut butter (melted and cooled, or 1 tablespoon (15g) vegan butter or coconut oil, melted and cooled (note 1))
• 1 cup (170g) roughly chopped vegan chocolate or chocolate chips
• Chopped pistachios and freeze dried raspberries

Instructions

1. Note: For the best results, I recommend using an electric scale to weigh the ingredients for these cookies. Even 1 tablespoon (15-20g) of extra ingredients will change the texture of the cookies!
2. Preheat your oven to 180°C (350°F). Line 1-2 baking sheets with parchment paper.

Preparing the almond shortbread cookies:

1. Add all the ingredients to a bowl and mix until combined. The mixture will be more crumbly than regular cookie dough, but the mixture should ‘stick’ together if you pinch some between two fingers.
2. Press the cookie dough together so it forms a rough ball. (note 2)
3. On a sheet of parchment paper or clean work surface, roll out the cookie dough so it’s around 8mm (just over 1/4-inch) thick. Use a 5cm (2-inch) cookie cutter to cut circles out of the dough. Collect the remaining dough and repeat. (note 3 for alternative methods)
4. Arrange the cookies on your prepared baking sheet with a little space between them. The cookies don’t spread much in the oven.
5. Bake the cookies for 12-15 minutes or until lightly golden brown. Bake for less time if you prefer chewy cookies with crisp edges. Or bake for longer for cookies that a crisp throughout. Allow the cookies to completely cool on the baking sheet.
6. Store the cookies in an airtight container at room temperature for 5 days, in the fridge for 2 weeks or up to 2 months in the freezer.

To decorate (optional):

1. Melt the chocolate in a double boiler over medium heat then remove.
2. Dip half of each cookie in the melted chocolate and place on a lined baking sheet. While the chocolate is still wet, sprinkle the pistachios and raspberries on top. Allow the chocolate to set at room temperature for 20 minutes. Enjoy or store as above!

18. Cinnamon Sugar Pretzels

📋Cinnamon Sugar Pretzels is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘6’, ‘6 servings’]

Cinnamon sugar pretzels are salty, sweet, chocolatey, and crunchy party snacks that are easy to make. These are perfect holiday gifts and need only 5 ingredients to make with very little prep work.

Ingredients

• 1 18 oz bag mini pretzels twists
• 2/3 cup vegetable oil (or canola oil)
• 2 teaspoons cinnamon powder
• ½ cup sugar
• ½ cup white chocolate melts

Instructions

1. Add oil or melted butter, cinnamon powder, and sugar in a bowl, and whisk well.
2. Add in pretzels twists to the bowl.
3. Toss everything together to coat pretzels with cinnamon sugar evenly.
4. Line the baking tray with parchment paper. Transfer cinnamon sugar-coated pretzels over a baking tray. Arrange them in a single layer.
5. Bake uncovered in a preheated oven at 300F for about 20-25 minutes. Remove the baking tray from the oven twice to stir the pretzels in between the baking time.
6. Remove tray from oven and allow it to cool completely.
7. Melt white chocolate with 1/4 teaspoon coconut oil in a microwave-safe bowl. Add melted white chocolate into piping bags. Drizzle white chocolate over cooled pretzels.
8. Allow the chocolate drizzle to set at room temperature. It’ll take about 10-15 minutes.
9. Serve immediately. Or transfer to air tight container for later.

19. Salty Cashew Coconut Energy Balls

Salty Cashew Coconut Energy Balls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1/2 cup raw cashews, roughly chopped
• 2 tablespoons shredded unsweetened coconut
• 1 tablespoon ground flaxseed
• 1 tablespoon peanut butter
• 1 tablespoon maple syrup
• 1/4 teaspoon sea salt
• Optional: 1/2 teaspoon vanilla extract
• 1–2 tablespoons water (as needed)

Instructions

1. 1. In a mini processor, pulse cashews and coconut until finely chopped.
2. 2. Add flaxseed, peanut butter, maple syrup, salt, and vanilla; process until a sticky dough forms. Add water as needed to reach binding consistency.
3. 3. Divide into 4 portions and roll into balls. Chill briefly to set.
4. 4. Keep refrigerated for up to 5 days.

20. Sugar-Free Yogurt Protein Popsicles

Sugar-Free Yogurt Protein Popsicles is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT5M · Total: PT375M · Yield: [’10’]

Those Sugar-Free Yogurt Protein Popsicles are one of the Keto Desserts you can enjoy for your Protein-Enriched Breakfast without guilt. Fully Keto, Gluten-Free, and perfect for Diabetics, our Sugar-Free Ice Cream Pops made with only 3 Ingredients, filled with extra probiotic cultures, Skyr Yogurt contains and only 1 g of Total Carbohydrates is the treat you would not want to miss.

Ingredients

• 1 Cup Sugar-Free Chocolate
• 3 Tbsp Coconut Oil
• 1 Cup Skyr Yogurt
• 1 Cup Heavy Cream
• 3 Tbsp Sweetener

Instructions

1. Into your glass, add heavy cream together with Powdered sweetener, and whisk until stiff peak forms.
2. Using a glass bowl or the one available, whisk both the Heavy Cream and Skyr Yogurt together until fully combined.
3. Fill Popsicle Mixture into your preferred Ice Cream Popsicle Molds.
4. Place the wooden sticks into each and gently bang against the surface to get rid of all the bubbles that might have formed.
5. If needed, add a bit more mixture in, level it, and place it into the freezer for 4-6 hours, best overnight.
6. If you have chosen to cover those popsicles with chocolate coating, prepare your double boiler.
7. Add Sugar-Free Chocolate cut into smaller pieces, coconut oil, and melt.Swirl regularly until all incorporated. Let it cool to room temperature but still liquid.
8. Take out your popsicles from the freezer and pour chocolate dipping sauce into a tall glass wide enough to fit your popsicles in.
9. One by one, dip your popsicle in and hold for a few seconds.
10. You will realize the chocolate will harden into the magic shell right in front of your eyes in seconds.

21. German Milk Rice Pudding

Milchreis (German Milk Rice Pudding) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT40M · Total: PT45M · Yield: [‘4’, ‘4 servings’]

Milchreis (aka German Rice Pudding) – a German comfort food classic! This creamy and delicious stovetop rice pudding recipe is a simple dish loved by both kids and adults alike!

Ingredients

• 1 tablespoon butter
• 1 cup (200 grams) Arborio rice, or other round, short-grain white rice
• 4 cups (1 liter) milk
• 1/4 cup (50 grams) organic cane sugar
• 1/2 vanilla bean (or 1 teaspoon vanilla extract or vanilla paste)
• pinch of salt

Instructions

1. Melt the butter in a large saucepan over medium heat.  Add the rice and stir for a couple of minutes until the rice begins to look slightly translucent and smells nutty and delicious.
2. Stir in the milk, sugar, vanilla and salt.  If using vanilla bean, split the piece lengthwise with the tip of a paring knife, scrape out the seeds and add both the seeds and the empty pod to the pot.
3. Bring to a gentle boil over medium heat, stirring often.  Watch carefully so it doesn’t burn or boil over!  Reduce the heat to low and cover with a lid.  Simmer for 30 minutes or until the rice is soft and most of the liquid is absorbed, stirring occasionally.  Remove from heat and rest for 10 minutes to cool down a bit and finish thickening.
4. Remove the vanilla bean.  Serve with cinnamon and sugar sprinkled on top, compote, fresh fruit or your favorite toppings.  Enjoy!

22. Homemade Gummy Bears

Gummy Bears is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘150’, ‘150 small gummy bears’]

All natural refined sugar-free gummy bears for kids and wine gummy bears for adults.

Ingredients

• 1 cup fruit juice (unsweetened)
• 2 tbsp honey
• 2 tsp lemon juice
• 3 x 1 tbsp packages gelatin (or 3 tbsp gelatin)
• 1 cup wine (red, white, rose will work)
• 1/4 cup sugar
• 2 tsp lemon juice
• 3 x 1 tbsp packages gelatin (or 3 tbsp gelatin)

Instructions

1. Place gummy bear moulds* on a baking sheet (easier to transport to fridge). Have dropper nearby.
2. In a small sauce pan over medium-low heat add juice or wine and honey or sugar. Heat until honey/sugar has dissolved. Remove from heat.
3. Whisk in lemon juice.
4. Very gradually add one package of gelatin at a time, lightly sprinkling gelatin over liquid before whisking to combine.
5. Working quickly place liquid in gummy bear molds using a dropper.
6. Refrigerate for 20 minutes until solid (or can be left for a few hours).
7. Pop out of moulds and enjoy.

23. 3-Ingredient Peanut Butter Cookies

3-ingredient Peanut Butter Cookies (no egg + vegan) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [’20’, ’20 small cookies’]

Vegan 3-ingredient peanut butter cookies that are incredibly easy to make and use common pantry staples. They have no egg, no refined sugar, no dairy, are gluten-free and keto-friendly.

Ingredients

• 1 cup (250g) smooth natural peanut butter
• 1 1/4 cups (125g) almond flour / blanched almond meal (spooned and leveled (note 1))
• 1/3 cup (115g) maple syrup

Instructions

1. Preheat the oven to 180°C (350°F) and line two baking sheets with parchment paper.

Preparing the cookies:

1. Add all the ingredients to a bowl and mix until combined. Allow the mixture to sit for around 2 minutes to thicken up. The final cookie dough should have the consistency of a soft and slightly tacky paste that is thick enough to roll into balls. (note 2)
2. Using clean and damp hands or a small cookie scoop, divide the cookie dough into around 20 balls (~24g each). Place the balls on the lined baking trays.
3. Use a fork to flatten each ball and mark each cookie with a criss-cross pattern. You can make them as thin/thick as you like! Alternatively, you can just flatten each ball with the palm of your hand.

Baking and storing the cookies:

1. Bake the cookies for 10-15 minutes or until the edges are very slightly golden brown. Cookies baked for less time will be soft and chewy whereas cookies baked for longer will be crisp throughout.
2. Allow the cookies to completely cool on the baking tray. Initially, the cookies will be very soft but will firm up a lot as they cool.
3. For the best texture, enjoy the cookies on the day of baking either warm or at room temperature. Alternatively, store the cookies in an airtight container at room temperature for 5 days, in the fridge for 2 weeks or up to 2 months in the freezer.

24. Mini Brownie Bites

Mini Brownie Bites (VIDEO) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [’24’]

With crackly tops and super fudgy centers, these Mini Brownie Bites are the perfect delectable sweet treat that pops right into your mouth! Baked in a mini muffin pan, it’s a super easy recipe that comes together in just a matter of minutes.

Ingredients

• 100 g Chocolate
• 100 g Unsalted butter
• 2 Eggs (room temperature)
• 100 g Granulated sugar
• 100 g Brown sugar
• 20 g Cocoa powder (unsweetened Dutch processed)
• 75 g All purpose
• ⅓ teaspoon salt

Instructions

1. Butter your mini muffin tin and pre-heat oven to 175 C / 347 F (no fan). You might be able to make more or less mini brownie bites, depending on the size of the muffin pan cavities
2. Melt butter and chocolate in a bowl over simmering water over medium heat
3. In another bowl, whip together the eggs with sugar with the help of an Electric hand mixer until pale, for about 5-7 minutes
4. Pour the melted butter and chocolate mixture into the egg-sugar mixture, and combine with a Rubber spatula. Do not use a mixer at this point
5. Sift in flour, salt, and cocoa powder and fold the mixture together. Do not overmix
6. Pour or pipe the batter into the prepared mini muffin tin and bake for 15 minutes
7. The mini brownie bites are ready when the edge looks baked and the middle looks slightly gooey but not raw. Do not over-bake!
8. Let the brownie bites cool in the tin (They will further set as they cool), then serve the muffins fresh or store them at room temperature for 2-3 days in an air-tight container

25. Biscoff Truffles

Biscoff Truffles is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 Lotus Biscoff cookies (or 4–5 cookies equivalent in crumbs)
• 2 tablespoons cream cheese, softened
• 1 tablespoon milk
• 1/2 teaspoon vanilla extract
• 1/4 cup white chocolate chips, melted for coating
• Optional: cocoa powder for dusting

Instructions

1. 1. Crush cookies into fine crumbs and place in a bowl.
2. 2. Add cream cheese, milk, and vanilla; mix until a dough forms.
3. 3. Shape into 4 small balls and refrigerate 15 minutes to firm.
4. 4. Dip each ball into melted white chocolate until coated; place on parchment to set.
5. 5. Dust with cocoa powder if desired and chill until set.

26. Watermelon Pizza

Watermelon Pizza is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT8M · Total: PT13M · Yield: [‘1’, ‘1 full slice’]

Watermelon pizza is an easy snack that uses fresh watermelon slices and fun toppings like greek yogurt, whipped cream, and fresh fruit.

Ingredients

• 1 slice Watermelon (cut into 2 inch slice)
• 1/4 cup Greek Yogurt (see post for more topping ideas)
• 2 tbsp Blueberries
• 2 tbsp Walnuts
• 1 tsp Honey (for drizzling )

Instructions

1. Using a sharp knife, carefully cut a watermelon into 2 inch thick slices.
2. Gently dry the slice with a paper towel to remove excess moisture.
3. Spread on a base such as greek yogurt, whipped cream, or frosting.
4. Add your favorite toppings like fresh berries, nuts, or chopped up chocolate.
5. Finally, add an optional drizzle over the entire slice of watermelon.
6. Cut into smaller slices and enjoy immediately!

27. Chocolate Hummus

Chocolate Hummus Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT2M · Total: PT3M · Yield: [’12’, ’12 Servings’]

Healthy Chocolate Hummus Recipe is easy to make and ready in 5 minutes! It’s a nutritious dip, appetizer, dessert snack or spread that everyone in my family, including my kids, loves. This dessert hummus recipe is gluten-free, dairy-free, has no refined sugar & it’s vegan! 

Ingredients

• 15 ounces chickpeas ((rinsed and drained))
• ¼ cup creamy peanut butter
• 6 Tablespoons honey (or maple syrup)
• ¼ cup coconut sugar
• 3 Tablespoons unsweetened cocoa powder
• 2 Tablespoons almond milk*
• 2 teaspoons pure vanilla extract
• ¼ teaspoon sea salt ((or to taste))

Instructions

1. Put all ingredients in the order listed into the container of a high-powered blender (Vitamix).
2. Blend, starting on low speed and increasing to high, for 45-60 seconds or until the mixture is smooth.
3. You may need to stop, scrape down the sides, and blend again.
4. Transfer chocolate hummus to a serving dish and serve with your favorite dippers, or transfer to an airtight container to store in the refrigerator until ready to serve. **

28. Chocolate Peanut Butter Banana Muffins

Chocolate Peanut Butter Banana Muffins is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT22M · Yield: [’12’, ’12 muffins’]

Chocolate peanut butter banana muffins are moist, tender, and full of flavor. Made with banana, peanut butter, cocoa, and chocolate chips, these muffins are also gluten-free (but you wouldn’t even know!).

Ingredients

• 1 cup peanut butter
• 2 ripe bananas
• 2 large eggs
• 1/4 cup maple syrup
• 1/3 cup natural cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup chocolate chips (optional)

Instructions

1. Preheat oven to 350 degrees Fahrenheit. Line a muffin pan with liners or grease well and set aside.
2. In a large bowl, add peanut butter, bananas, eggs, and maple syrup. Mix until completely combined and no (or few) banana lumps remain (using a hand mixer, blender, or food processor can help create a smooth batter).
3. Add cocoa powder, baking soda, and salt. Stir to combine. Add chocolate chips and stir to incorporate.
4. Divide batter between 12 muffin tins (and optionally, top with a few more chocolate chips). Bake for about 20-22 minutes, or until a toothpick comes out with crumbs (not wet batter). Remove from oven and allow to stand for 5 minutes transferring to a wire rack to finish cooling.

29. Mini Peanut Butter M&M Cookies

Mini Peanut Butter M&M Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT8M · Total: PT18M · Yield: [’32’, ’32 mini cookies’]

Mini peanut butter M&M cookies are the perfect bite-size treat for peanut butter lovers! These tiny cookies are soft, gluten-free, and are ready in less than 30 minutes.

Ingredients

• 1 cup smooth peanut butter
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1 large egg (room temperature)
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup mini M&M’s candies

Instructions

1. Preheat oven to 350 degrees Fahrenheit. Line baking sheet with parchment paper and set aside. (I do not recommend using a greased baking sheet for this recipe – the cookies will spread too much.)
2. In a large bowl, add peanut butter, granulated sugar, and brown sugar. Mix with a hand mixer until creamed and fluffy, about a minute. Add egg, vanilla, baking soda, and salt, mixing until well combined, about a minute. Last, stir in your mini M&M’s.
3. Scoop dough using a small cookie scoop (2 teaspoons of dough) or portion dough into 32 small balls. Place 2 inches apart onto prepared baking sheet.
4. Bake for 8 to 9 minutes, or until lightly browned around edges. Allow to cool for 5 minutes before removing to a wire rack to cool completely (your cookies will be very tender straight from the oven and are much easier to handle when cooled).

30. Vegan Peanut Butter Blondies

Vegan Blondies (With Peanut Butter) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [’12’]

These easy vegan blondies come together with less than 10 minutes of prep time. Loaded with peanut butter and chocolate chips, they’re made without butter or eggs!

Ingredients

• 160 g plain flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon sea salt (plus extra for garnish)
• 200 g unrefined cane sugar (or brown sugar)
• 160 g smooth peanut butter (runny) (or homemade peanut butter)
• 50 g coconut oil (solid)
• 2 teaspoons vanilla extract
• 80 ml aquafaba (*see notes)
• 100 ml non-dairy milk
• 175 g vegan chocolate chips

Instructions

1. Preheat your oven to 175°C (347°F).  In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Line a 10.5″x8″ rectangular baking pan with parchment paper. Set aside.
2. To a separate large mixing bowl, add the sugar, peanut butter, coconut oil, and vanilla extract and whisk for 2 minutes until combined (preferably using an electric mixer, but a regular whisk works as well). If you use a hand-held whisk, the mixture will gloop together into a ball initially, but as you continue to whisk it will loosen up.
3. Add the aquafaba and whisk for another minute. Then add the non-dairy milk and whisk until just combined.
4. Add the dry ingredients to the peanut butter mixture and whisk until just combined. Be careful not to over-mix.
5. Reserve 25g of the chocolate chips for topping and gently fold the remaining 150g into the batter.
6. Transfer the batter to the lined cake pan and smooth out the top using a spatula. Sprinkle the remaining chocolate chips on top.
7. For fudgy blondies, bake for 20 minutes, until lightly golden on top. Or allow them to be an extra 2-4 minutes for a cakey consistency. Allow the blondies to cool in the tin for 30 minutes to an hour until room temperature, then chill for 2 hours before slicing. Carefully remove them from the tin, and slice them into 12 portions with a sharp knife.
8. Sprinkle generously with flaky sea salt before serving for a delicious sweet and salty combination.
9. Store in an airtight container on your kitchen counter for up to 3 days or in the fridge for up to a week. When refrigerated they take on a nice fudgy consistency.You can freeze them in an airtight container for up to 3 months. To defrost, place them in the fridge overnight before serving.

31. Cheesecake Stuffed Strawberries

Cheesecake Stuffed Strawberries is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [’35’, ’35 strawberries’]

Make these glorious no-bake Cheesecake Stuffed Strawberries, a decadent and simple dessert. It will absolutely impress your boo for Valentine’s Day and your gals for Galentine’s Day!

Ingredients

• 1 quart strawberries
• 8 oz cream cheese
• 2 tbsp sour cream
• ⅓ cup powdered sugar
• ½ tsp vanilla extract
• 3½ oz graham crackers
• 1 tbsp butter (melted)
• 1 oz chocolate (melted)

Instructions

1. Prep the strawberries by removing the stems. Use a paring knife to hollow out the white parts of the strawberries.
2. In a large bowl, cream together the cream cheese, sour cream, powdered sugar, and vanilla extract with a handheld mixer. Transfer the cheesecake mixture into a decorating bag.
3. Add the graham crackers to a ziploc bag and seal it tightly. Crush the graham crackers by gently hitting them with a rolling pin. Pour the melted butter into the ziploc bag and seal it again. Rub the butter together with the graham crackers.
4. Assemble: Assemble the strawberries. Cut a small tip in the piping bag and pipe about 1-2 tsp of cheesecake filling into the strawberries. Drizzle the melted chocolate over the strawberries and then sprinkle with the graham cracker crust.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.