Healthy Snack Recipe's

Stir together cashew butter (or almond butter), pumpkin and vanilla in a small bowl.

Process dates and pecans in a food processor until finely chopped, about 1 minute. Add oats, pepitas, chia seeds, pumpkin pie spice and salt. Process until fully combined, about 10 (1-second) pulses. Add the pumpkin mixture; process until fully combined and incorporated, about 10 (1-second) pulses, stopping to scrape down sides as needed.

Line a large rimmed baking sheet with parchment paper. Using a 1-tablespoon cookie scoop or measuring spoon, scoop 24 portions of the oat mixture onto the prepared baking sheet. Using clean hands, roll each portion into a ball. Serve immediately or refrigerate, covered, for up to 5 days.

Place dates in a small bowl. Cover with hot water and soak for 5 to 10 minutes.

Meanwhile, pulse hazelnuts in a food processor until coarsely chopped. Add the dates and 1 tablespoon of the soaking water to the food processor. Add nut butter, cocoa and salt. Process until the nuts are finely chopped. Refrigerate the mixture for 15 minutes.

Roll the mixture into 12 balls (about 1 scant tablespoon each). Chop the remaining 2 tablespoons hazelnuts and sprinkle over top, pressing slightly to adhere, if desired. Refrigerate the balls for at least 15 minutes and up to 1 week.

Stir maple syrup into yogurt. Divide the yogurt among slots of a 14-well ice cube tray. Sprinkle with granola, then press a berry onto each one. Freeze until frozen, at least 4 hours.

Stir sour cream, milk, mustard and honey together in a small bowl. Cover with foil or plastic wrap and chill until ready to serve.

Meanwhile, cook pea pods in a small amount of boiling lightly salted water in a covered medium saucepan for 2 to 4 minutes or until crisp-tender. Drain; cool. Chill if desired. Serve with honey-mustard sauce.

Place almonds, dates, apples, coconut flakes, honey and salt in the bowl of a food processor; process until finely chopped. Add cereal; pulse to combine. Press date mixture into bottom of an 8-inch square glass or ceramic baking dish coated with cooking spray. Cut into 12 bars.

Preheat oven to 400℉. Line a large rimmed baking sheet with paper towels.

Spread chickpeas on the prepared baking sheet. Pat the chickpeas dry and discard the paper towels. Drizzle with oil and sprinkle with salt, pepper, paprika and cumin; stir to coat the chickpeas. Roast until golden brown and crispy, 20 to 25 minutes.

Core apple and cut into 8 slices. Spread each slice with a little almond butter and sprinkle with cinnamon.

Place beans, yogurt, lime juice, cumin, oregano, garlic powder, paprika, salt and pepper in a food processor or blender. Process until well combined, about 20 seconds. For a spicier dip, add cayenne (or ground chipotle) to taste, up to 1/4 teaspoon. Add oil, cilantro (or scallions) and onion. Pulse until well mixed, about 20 seconds. Transfer to a bowl to serve.

Preheat an air fryer to 300℉.

Using a mandoline or knife, slice apples horizontally into 1/4-inch-thick rings.

Combine cinnamon, ginger, allspice, cloves, nutmeg and cardamom in a small bowl. Lightly coat the apple rings with cooking spray; place in a large bowl. Add the spice mixture and toss well to coat.

Working in batches as necessary, arrange the apples in a single layer in the air-fryer basket (do not overlap the slices). Cook, shaking the basket once, until nearly crisp, about 1 hour (The rings will crisp completely as they cool). Drizzle with honey and/or serve with yogurt for dipping, if desired.