Tag Archives: Cashews

Appetizer Gluten-Free Snacks Vegan

Peanut Butter Trail Mix Bites

As promised, I am sharing a DELICIOUS snack recipe with you guys today. Peanut Butter Trail Mix Bites!

Peanut Butter Trail Mix Bites Recipe

I whipped up these Bites last week and devoured them all within just a few days. Whoops!

Peanut Butter Trail Mix Bites Recipe

They are super easy to make and I bet you have most of the ingredients in your pantry already. Even if you don’t, no worries! This recipe is extremely customizable. Feel free to substitute dried cranberries for raisins, change up the variety of nuts, sub semi-sweet chocolate for dark, make it your own! This recipe is gluten-free and if you want to make it vegan, just use maple syrup instead of honey.

Peanut Butter Trail Mix Bites Recipe

Make sure you follow the ratios in the recipe, though, or else your bites won’t hold together. You need the correct amounts of wet and dry ingredients or else you’ll end up with Peanut Butter Trail Mix mush, and nobody wants that!

Peanut Butter Trail Mix Bites Recipe

Hope you love these trail mix bites as much as I do! Peanut Butter lovers, this one has your name ALLLLLL over it!

 

Peanut Butter Trail Mix Bites Recipe
 
Prep time
Cook time
Total time
 
Serves: 14-16 bites
Ingredients
  • ⅓ cups unsalted almonds*
  • ⅓ cup unsalted cashews*
  • 1 Tablespoon flax seeds
  • ¾ cup rolled oats
  • ¼ cup dates, chopped
  • ⅛ cups raisins
  • 2 Tablespoons dark chocolate, chopped
  • 1 teaspoon stevia
  • 2-3 Tablespoons honey (to taste)
  • 1 teaspoon vanilla extract
  • ⅓ cup peanut butter*, melted
  • salt, to taste
Instructions
  1. In a food processor grind the almonds, cashews, and flax seeds for about 15 seconds or until there are still some chunks of nuts. DO NOT grind to sand-like texture. Remove the nuts from the food processor and place in a large bowl with the oats, dates, raisins, dark chocolate, and stevia. Stir well.
  2. In a small bowl combine the honey (start with 2T and adjust to desired sweetness), vanilla, and peanut butter. Pour the peanut butter mixture over the nut and oat mixture and stir well. Taste mixture and add a pinch of salt if desired. Line a baking sheet or large plate with parchment paper. Using wet hands, roll the mixture into 14-16 balls, slightly smaller than the size of a golf ball. Make sure to pack the mixture tightly. Place the baking sheet in the fridge for at least one hour to harden, then enjoy.
  3. Trail Mix Bites should last in the fridge for 10 days.
Notes
*If using salted nuts and/or peanut butter, I do not recommend adding salt at the end.
 

Snacks

Simple Things: Honey Roasted Cashews

Today I had lunch at Whole Foods.

No, not from the salad bar…and no, not from the prepared food section.

I lunched/snacked (snunched?) on all the samples.

It’s this sick / weird / totally smart thing I do. It started when I used to go to Costco with my family on the weekends. You know how that is — they have a sample section at the end of every aisle and if you are smart about it, you can make your way up and down the whole place and sample your way through a pretty satisfying meal.

Hey, I told you it was sick. But you do this too — I know you do. What is it about sample stands anywhere that makes us get so excited? Free stuff? Everyone rushes over and sometimes you end up waiting for half-bite sample of something that you were (let’s be totally honest) never going to buy anyway.

I love the samples at Whole Foods because you get to try things like Aged English Cheddar and Sprouted Wheat bread, as opposed to the typical baked beans and fish sticks you may find at Costco. But hey, it’s free food, so who’s judging?

I am an all-time champion sampler. Maybe it’s because I am small and look pretty innocent so they feel bad saying anything when I go back for my second third sample.

You should come grocery shopping with me. I make it fun.

In the meantime, let’s snack on these:

Honey Roasted Cashews Recipe l www.littlechefbigappetite.com

Honey Roasted Cashews. Baked to perfection with the perfect amount of sweetness. Your hand won’t leave the bowl.

Honey Roasted Cashews Recipe l www.littlechefbigappetite.com

I used raw cashews and roasted them on my own to start, because often when you buy roasted cashews they are too heavily salted. I wanted to really start from scratch here.

Honey Roasted Cashews Recipe l www.littlechefbigappetite.com

The ingredients are simple: butter, honey, maple syrup, salt and a few pinches of sugar for a final coat.

Honey Roasted Cashews Recipe l www.littlechefbigappetite.comHoney Roasted Cashews Recipe l www.littlechefbigappetite.com

These are so easy to throw together – the total prep and bake time is less than 20 minutes. They’re perfect to put out as an appetizer if you are having guests over for dinner or just to have around as an afternoon snack.

Honey Roasted Cashews Recipe l www.littlechefbigappetite.comHoney Roasted Cashews Recipe l www.littlechefbigappetite.com

Try ‘em. They’re so much better than that bag of honey roasted peanuts you just had on the plane. I promise.

 

Simple Things: Honey Roasted Cashews
 
Prep time
Cook time
Total time
 
Serves: 5
Ingredients
  • ½ pound raw cashews (**or roasted, unsalted if you want to skip the roasting process)
  • 1 Tablespoon honey
  • 1 Tablespoon real maple syrup
  • ¾ Tablespoon unsalted butter
  • ½ teaspoon salt
  • 1 Tablespoon sugar (for sprinkling)
Instructions
  1. Set oven to 350 degrees. Spread the raw cashews on an ungreased baking sheet and place in the oven for about 6 minutes, shaking them halfway. The nuts will be ready when they are fragrant and beginning to turn golden brown. Remove and set aside to rest. (Skip this step if you are using roasted cashews)
  2. In a small saucepan melt the butter with the honey, maple syrup and salt. Remove from heat. Add the roasted cashews to the honey mixture and stir until all the cashews are well coated.
  3. Line the baking sheet with aluminum foil (this is important because the cashews will be very sticky!) Spread the cashews across the foil in a single layer. Bake for 6 minutes. Remove from the oven and shake the baking sheet and then place back in the oven for another 5-6 minutes, making sure to watch the nuts carefully this time because they will burn quickly.
  4. Remove from the oven and pour the cashews into a bowl right away (otherwise they will be tough to remove from the foil. Sprinkle with one tablespoon of sugar and a dash of salt to taste. Allow to cool and then serve.