Makes 6 batons
These homemade power snacks that require neither a laundry list of ingredients nor an oven can be whipped up in a flash. This flavor combo of coconut, coffee, chocolate and banana makes the everyday snack feel a bit more grown up.
The dates or apricots can be replaced with a mixture of dried fruit (think prunes and raisins or sour cherries and mulberries). Experiment freely—no lab coat required.
2 cups lightly packed, juicy pitted dates or apricots
1 cup banana chips
1/2 cup walnut halves
1/2 cup unsweetened shredded coconut
2 Tbsp cacao nibs or mini vegan chocolate chips
1 Tbsp well-sourced, freshly ground coffee
1/8 tsp salt
This recipe is part of the Plant-based prep school collection.
Reminiscent of the stuffed cabbage of yore, the flavour profile of these stuffed chard smacks of cozy fall. It looks all fancy, but everything comes together surprisingly quickly. If desired, you can use turkey or pork sausage and brown rice. Time-saver tip For larger grains, such as wild rice and spelt, it’s a very good idea to soak them for several hours before cooking. This will slash the cooking time by about a third. If not soaking the wild rice, add roughly 20 minutes to the simmering time.
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