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Category: Snacks

Cocoa Spiced Pecans

Posted on by Nick

Pecans

Ingredients

  • 2½ cups raw pecans
  • 1½ T. unsweetened cocoa powder
  • 2 T. light or reduced-sugar maple syrup
  • 1 T. coconut oil, melted
  • 1 T. brown sugar
  • 1 T. stevia or
  • ½ tsp. cayenne pepper

Instructions

  • Preheat oven to 325 degrees.
  • Combine all ingredients (except pecans and cocoa powder) in a medium saucepan over low heat.
  • Stir until well combined and add pecans to coat.
  • Spread nuts in a single layer onto a cookie sheet lined with parchment paper.
  • Bake for 10 to 15 minutes or until fragrant.
  • Cool on parchment paper.
  • Put cocoa powder in a Ziploc bag and add cooled nuts to bag, and shake until they are lightly coated with cocoa powder.
  • Store in an airtight container or serve right away!

Pumpkin Mousse

Posted on by Lori Harder

pumpkin

Ingredients

  • 1 (15 oz.) can of pure pumpkin
  • 1 container fat-free whipped topping, thawed
  • ¼ cup stevia or natural sweetener of your choice
  • ½ tsp. pumpkin pie spice
  • 1 Tbsp. vanilla extract
  • Crushed pecans for garnish

Instructions

  • Combine all ingredients until well mixed and fluffy.
  • Distribute evenly across the mugs and top with crushed pecans.
  • Serve chilled, and enjoy!

Rosemary Sweet Potato Chips

Posted on by Lori Harder

rosemary sweet potato chips

INGREDIENTS

  • 3 sweet potatoes, scrubbed, peeled and thinly sliced
  • 2 tsp. fresh rosemary, chopped
  • 1 clove garlic, chopped (or use 1 tsp. jarred minced garlic)
  • 2 Tbsp. EVOO
  • ½ tsp. salt
  • *Optional* For a little spice, add a ¼ tsp. ground red pepper

INSTRUCTIONS

  • Preheat oven to 500 degrees.
  • Line a baking sheet with aluminum foil and spray with non-stick cooking spray.
  • Toss sweet potato slices in a bowl with remaining ingredients.
  • Spread in a single layer across baking sheet and bake for 15 to 20 minutes.
  • Flip potatoes over and bake an additional 8 minutes.
  • ENJOY!

NOTES

Serve with your favorite salsa or dip!