super snacks
Chocolate-Date-Nut Bars Serves 8 | Gluten Free, Vegan
These crowd-pleasing, quick, and easy bars are packed with protein, antioxidants, fiber, and omega-3 fats. They travel well, so they’re perfect for school, backpacking, and just about any outdoor activity.
12 medjool dates, pitted ½ cup almonds ½ cup hazelnuts (no need to remove skins)
1 (4-ounce) bar dark chocolate (60% cocoa works well), broken into small pieces 2 tablespoons hemp seeds 2 tablespoons chia seeds
1. Place dates in a food processor and pulse until well chopped. Add almonds and hazelnuts and pulse until chopped, but a few large pieces remain. Remove cover and make a circular trough in the mixture with the back of a small spoon. 2. Place chocolate pieces in a small bowl over hot but not boiling water. Stir until melted. Carefully pour melted chocolate into prepared trough in date-nut mixture. Replace cover and pulse a few times, until just combined. 3. Scrape mixture onto a cutting board and form a rough rectangle. Cut into eight equal pieces. Combine hemp and chia seeds on a small plate. Mold each of the cut pieces into evenly shaped bars, warming mixture with your hands. Press bars gently into seeds to coat. Place on a small tray, cover with plastic, and refrigerate for about an hour, or until very firm. Once firm, bars may be individually wrapped and kept at room temperature.
PER SERVING: 297 cal, 14g fat (7g mono, 3g poly, 4g sat), 0mg chol, 6g protein, 39g carb, 6g fiber, 0mg sodium
Red Pepper–Peanut Dip Makes 2½ cups | Staff Favorite, Quick, Vegan
Thai curry pastes lend a delicious, complex flavor, especially when enriched with coconut milk. Curry pastes can be spicy, so begin with the smaller quantity and slip in more if you like. For even more heat, you can always add cayenne or a splash of Sriracha sauce. Serve with blue corn chips or vegetable crudités. Keep any leftover dip tightly covered and refrigerated for up to one week. (You can also thin it with a little coconut milk and use as a sauce for buckwheat soba noodles or other dishes.)
½ cup coconut milk 1 (8-ounce) jar roasted red bell peppers, seeded and well drained 1 tablespoon chopped fresh ginger 1 tablespoon minced garlic
1-2 tablespoons Thai panang or red curry paste 1 cup creamy peanut butter Fresh cilantro sprigs, for garnish
1. Place coconut milk, roasted peppers, ginger, garlic, and curry paste in a blender. Process on high speed until thoroughly blended. With motor running, add peanut butter, a spoonful at a time, until mixture thickens to a dip consistency. Garnish with cilantro. PER SERVING (¼ cup): 218 cal, 16g fat (7g mono, 5g poly, 4g sat), 0mg chol, 8g protein, 10g carb, 3g fiber, 41mg sodium
➻ 46 deliciousliving | april 2012
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