Are you looking for the best Paleo snacks? I mean Paleo snacks that are so good that even your non-Paleo friends will be asking you for the recipe? Then, you are in for a treat because I am going to share the recipes for 3 of the best paleo snacks! If you are a Paleo enthusiast or simply a parent looking for healthy snacks that are not processed, you are sure to love these healthy snack ideas.
Best Paleo Snacks
Landria Voigt’s SUPER PALEO SNACKS [Fair Winds Press, January 2015, $22.99 US/$24.99 CAN] has more than 100 of the best Paleo snack recipes using Paleo superfoods like coconut, avocado, sweet potatoes, and almond. You will find Paleo snack recipes such as Cauliflower Pizza Bites, Apple Pie Trail Mix Balls, and Sundried Tomato Chicken Sliders. The best part is that most of these Paleo snacks take less than 15 minutes to prepare! You can find the SUPER PALEO SNACKS book on Amazon (affiliate link below) or at your local bookstore. The three recipes I am sharing with you today are from her book and I was given permission to reprint them here- Chocolate Chia Workout Bar, Sweet Potato Brownies, and Zesty Walnut Brussel Sprouts.
Paleo Chocolate Chia Workout Bar Recipe
Often referred to as a “superfood” for good reason, chia seeds are a fantastic source of energy for a workout. They digest easily and are absorbed quickly. Just a few bites of these tasty bars will give you a boost of power and keep you sustained for the duration of your activity. Be forewarned: You might not want to eat these too late in the day as the cacao powder might give you too much energy!
Yield: about 12 bars
1 cup (220 g) coconut butter
1/3 cup (115 g) dark raw honey
½ cup (113 g) salted and roasted sunflower seeds
½ cup (82 g) chia seeds
1/3 cup (27 g) raw cacao powder
¼ cup (20 g) unsweetened shredded coconut
¼ cup (44 g) dark chocolate chips
¼ teaspoon sea salt
In a small saucepan over low heat, melt the coconut butter and honey. While that is warming up, in a medium bowl, mix together the sunflower seeds, chia seeds, cacao powder, coconut, chocolate chips, and salt. When the liquids are melted, about 5 minutes, pour them over the dry ingredients and stir well. Pour the mixture onto a baking sheet lined with parchment paper. Use another piece of parchment paper to flatten the mixture to about . -inch (6 mm) thick, then refrigerate for 1 hour. Once it has solidified, cut into bars. Store in the fridge or freezer.
Paleo Sweet Potato Brownies Recipe
If you ever needed a reason to work out, this pre-workout snack is it! These power brownies are light, fluffy, and sweet. With the perfect combination of carbohydrates, fat, and protein, as well as a little kick of energy from the cacao, this snack is not only great for your workout but will also help assist you in a quick recovery.
Yield: about 24 brownies
2 medium sweet potatoes
2⁄3 cup (53 g) raw cacao powder
½ cup (170 g) raw honey or maple syrup
½ cup (130 g) almond butter
½ cup (56 g) almond flour
¼ cup (55 g) plus 2 tablespoons (28 g), or 3⁄8 cup, grass-fed butter, softened
¼ c up (48 g) coconut palm sugar
2 teaspoons (10 ml) vanilla extract
1 teaspoon baking soda
½ teaspoon sea salt
Preheat the oven to 400°F (200°C, or gas mark 6). Bake the sweet potatoes until soft, about 1 hour. When cool enough to handle, peel and mash. You should have about 2 cups (450 g). Reduce the heat to 350°F (180°C, or gas mark 4) and grease a 9×13-inch (23×33 cm) baking dish. Place the sweet potatoes, eggs, cacao powder, honey, almond butter, almond flour, butter, coconut palm sugar, vanilla, baking soda, and salt in a food processor and blend well. (You may also use a hand mixer in a large bowl.) Spread the mixture into the prepared baking dish and bake for about 30 minutes. They are done when a toothpick inserted in the middle comes out clean. Once they have cooled for a few minutes, cut into squares and refrigerate. They can be stored in the freezer as well.
Paleo Zesty Walnut Brussel Sprouts Recipe
These paleo brussels sprouts will please just about anyone’s taste buds, thanks to a zing from the lemon juice. Be sure to make enough for leftovers, because they soak in flavor over time and are even better the next day.
Yield: 4 to 6 servings
½ cup (60 g) walnuts, chopped
1 pound (455 g) brussels sprouts, halved or quartered
2 to 3 tablespoons (27 to 40 g) coconut oil, melted
½ teaspoon sea salt
Black pepper, to taste
2 tablespoons (28 ml) extra-virgin olive oil
Juice from ½ lemon
Preheat the oven to 350°F (180°C, or gas mark 4). Scatter the walnuts on a baking sheet and bake for 10 minutes, or until toasted and fragrant. Set aside to cool.
Increase the oven to 400°F (200°C, or gas mark 6). Line a baking sheet with parchment paper.
In a medium bowl, toss together the brussels sprouts, coconut oil, salt, and pepper. Lay the sprouts out on the prepared baking sheet and roast for 35 minutes, or until fork-tender. (I recommend stirring them halfway through baking to help cook evenly.) Place the sprouts in a bowl, and mix in the walnuts, olive oil, and lemon juice.
Store any leftovers in the fridge and then eat cool, or warm briefly in the microwave or a pan.
I hope you enjoy these Paleo snack recipes. Which do you think are the best Paleo snacks?