Snack Hacks
From after school to quick weekend bites, here are some of our favorite nutritious, delicious family-friendly recipes using Nature’s Bakery bars.
Vegan Chocolate-Covered Fig Bar Minis
Valentine's Day is around the corner and love is in the air! These pink chocolate-covered snacks are the perfect way to celebrate! In a medium bowl, melt 3-4 bars of vegan white chocolate and mix in 1-2 Tbsps of red food coloring until you get a pink colored mixture. Dip each of your Fig Bar Minis into the melted chocolate until covered. Place each chocolate-covered Fig Bar Mini onto a cookie rack or sheet. Top with festive sprinkles of your choice and let harden for 30-45 minutes. Enjoy!
Recipe By: @sunnywithshadows
Hocus Pocus Spellbook Brownies
If your favorite Halloween movie is Hocus Pocus, then you're going to love these spooky spellbook brownies! Grab a box or two of Double-Chocolate Brownies and place each single Brownie on a serving plate. Using plant-based chocolate icing, pipe the spellbook designs as seen on this photo onto each Brownie. To finish each one off, place one eyeball on the right side of each Brownie and enjoy!
Recipe By: @sunnywithshadows
Vegan Pumpkin Spice Chocolate Truffles
These plant-based truffles are a festive snack the whole family will love! Add 6 Pumpkin Spice Fig Bars into a large bowl. Use your hands or a fork to mash the bars into crumbs. Using 1-2 tablespoons of crumbs, press it together and roll between your hands to form a smooth tight ball. Repeat with remaining crumbs. Place on a plate lined with parchment paper. Freeze 10 minutes. In the meantime, melt 1/2 cup of vegan dark chocolate with 1 tablespoon coconut oil, and 1/2 cup of vegan white chocolate with 1 tablespoon coconut oil, as well. Place the individual melted chocolates into small, tall glasses for dipping. Stick a toothpick into the center of each truffle ball, then dip half the truffles in the dark chocolate and other half in the white chocolate. Place on the plate lined with parchment paper. Garnish the dark chocolate truffles with flaky sea salt and the white chocolate truffles with brown sugar. Freeze 10 minutes, until solid. Keep the truffles stored in the freezer or fridge to be enjoyed!
Recipe By: @brightmomentco
Vegan Pumpkin Spice Chocolate Bark
Filled with fall flavors, this pumpkin spice chocolate bark is simple, delicious and a seasonal favorite! Melt one bag of vegan white chocolate chips over a double boiler (instead of using a microwave since white chocolate can scorch really easily). Mix in 3/4 tsp pumpkin spice seasoning and then pour onto a baking sheet lined with parchment paper. Crumble about 3-4 Pumpkin Spice Fig Bars and a handful of pepitas over top and freeze until hard (15-20 min).
Recipe By: @sunnywithshadows
Pumpkin Spice Bars
We are SO ready for all the fall snack hacks! Get ready to add these Pumpkin Spice Bars to your baking list this season! For the crust, mix 1 cup flour, 1/2 cup softened butter, 1/4 cup sugar, 1/4 tsp vanilla extract and 1/4 tsp salt together until crumbly. Pour into an 8x8” baking pan and press into the bottom and poke holes with a fork. Bake 350°F for 25 min or until golden brown on the edges. For the filling, add 2 3/4 cups pumpkin puree, 1/4 cup maple syrup, 1/4 cup light brown sugar, 1/4 cup unsweetened plain almond milk, 2 1/2 Tbsp cornstarch, 1 3/4 tsp pumpkin pie spice and 1/4 tsp sea salt to a blender and blend until well combined. Pour onto your baked crust and spread until even. Crumble Nature's Bakery Pumpkin Spice Fig Bars all over the top, cover with aluminum foil and bake at 350°F for 50-60 minutes. Allow to cool completely before putting in the fridge to set for 4-6 hours or overnight. Enjoy!
Recipe By: @sunnywithshadows
Strawberry Dairy-Free Frozen Yogurt Bark
This is a quick, easy and fun recipe to make with your little ones! Line a sheet pan with parchment paper and place 6 Strawberry Oatmeal Crumble Bars side-by-side in a rectangular shape on the parchment. Lightly smash or roll out so that it’s ½” thick or thinner. Top with an even layer of 2 cups dairy-free yogurt, a layer of 1/3 cup strawberry jam, drizzle 1/3 cup melted vegan dark chocolate and top with 1/3 cup lightly crushed freeze-dried strawberries and fresh banana thinly sliced. Freeze for 1-2 hours, until the dairy-free yogurt is solid. Break apart into bite-sized pieces to enjoy! Store leftovers in a freezer-safe bag or airtight container in the fridge to snack on.
Recipe By: @brightmomentco
Homemade Chocolate Brownie Ice Cream
This brownie ice cream will be your new favorite treat on a warm summer day! Combine 1 can of coconut milk, 1/2 cup seed or nut butter of your choice, 3 Tbsp maple syrup, 1/2 cup cocoa powder and 1 tsp vanilla extract in a food processor or blender and blend until well combined. Pour into a freezer friendly container and freeze for 1 hour. Take out of freezer and add your Brownie broken into pieces and mix to combine, saving some for the topping. Place back in freezer and freeze for 3-5 more hours. Enjoy!
Recipe By: @sunnywithshadows
Overnight Oats
This snack hack is a simple and wholesome breakfast that you can make ahead for the busiest of mornings (even when you’re running out the door)! In a small bowl or glass jar, mix together 1/2 cup old-fashioned rolled oats, 3/4 cup oat milk, 1 Tbsp maple syrup, 2 Tbsp chia seeds, 2-3 Double-Chocolate Brownies chopped into chunks and 1/2 tsp vanilla extract. Cover and seal the container then transfer to the refrigerator to sit overnight. When ready to eat, give it a good stir then top with more Brownie chunks, strawberries and blueberries. Enjoy!
Recipe By: @sunnywithshadows
Homemade Vegan Pastries
These homemade pastries made with your favorite Fig Bars are as fun to make as they are to eat! Remove your Fig Bars from their packaging. Using a fork, crimp along the edges of each Fig Bar to mimic a pastry. In a small bowl, whisk 2 cups powdered sugar and 1 tsp vanilla together. Add 1 tablespoon of milk of choice at a time until the icing is thick but still runny. Drizzle the icing onto the center of each Fig Bar. Top with vegan sprinkles. Place in the freezer for at least 5 minutes, until the frosting has hardened and enjoy!
Recipe By: @brightmomentco
Brownie Rice Krispies
Your favorite nostalgic treat made better by delicious chunks of wholesome Brownie in every bite! In large saucepan melt 3 Tbsp vegan butter over low heat. Add 5 1/2 cups of mini marshmallows and stir until completely melted. Remove from heat. Add 6 cups of rice krispie cereal and 5-6 Brownie bars chopped into chunks. Stir until well coated. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Let cool. Cut into 2-inch squares and enjoy!
Recipe By: @sunnywithshadows
Vegan Brookies
Part Brownie, part chocolate chip cookie, these delicious vegan brookies made with our Brownies are a fun treat for the whole family to snack on! In a large bowl, whisk together 1/2 cup sugar, 3/4 cup dark brown sugar, 1 tsp salt, and 1/2 cup refined coconut oil (melted) until combined. Whisk in 1/4 cup non-dairy milk of your choice and 1 tsp vanilla extract, until all sugar has dissolved and the batter is smooth. Sift in the 1 1/2 cups flour and 1/2 tsp baking soda, then fold the mixture with a spatula, being careful not to over mix. Fold in 4oz vegan semi-sweet chocolate chips and 4-5 Brownie bars cut into chunks evenly. Chill the dough for at least 30 minutes. Preheat oven to 350°F Scoop the dough with an ice cream scoop onto a parchment paper-lined baking sheet. Be sure to leave at least 2 inches of space between cookies and the edges of the pan so cookies can spread evenly. Bake for 12-15 minutes, or until cookies just begin to brown. Cool completely and enjoy!
Recipe By: @sunnywithshadows
Mocha Frosted Brownie Bites
Adulting can wait - it's time for a brownie break! Combine 1/2 cup softened vegan butter, 1/2 tsp ground instant coffee, 1/2 tsp vanilla extract and 1 1/2 tsp cocoa powder in a large bowl. Use a hand mixer and whip for one minute. Gradually add in 1 1/4 cups of powdered sugar and keep mixing for another 2 minutes until fluffy. Spread on top of your Brownie bars and add vegan sprinkles if desired!
Recipe by @food.kids.love
Fruit & Fig Bar Skewers
Skewers, but make 'em plant based! Chilled fruit & Fig Bar skewers are the perfect anytime snackS for a refreshing, lite bite. Pack them up or make them at home for afterschool or weekend snacks. Bonus: Use mini cookie cutters to make fun shapes that every kid & kid at heart will love.
Recipe By: @food.kids.love
Here Today, Gone To-mah-to
This snack is the savory-sweet hack you didn’t know you needed! Gather four packages of Nature’s Bakery Fig Bars (two bars in each wrapper=eight bars total) and cut each Fig Bar in half. Chop 1 tablespoon sun-dried tomatoes in oil and put aside. Combine ¼ cup herbed cream cheese (such as Boursin) and ¼ cup cream cheese--both at room temperature--and mix in a small bowl until well combined. Tip: use vegan cheeses for a plant-based, dairy-free version. Dollop about ½ teaspoon of the cream cheese mixture on top of each fig bar piece and add a small piece of sun-dried tomato. Finish with a fresh oregano leaf and enjoy!
Fruit & Flower Power Fig Bars
Get those creative juices flowering and put together these fun and easy vegan cream cheese Fig Bar flowers with the kiddos. Combine 1/2 cup of vegan cream cheese, 1-2 tsp of maple syrup and 1/4 tsp of vanilla together in one bowl. Separate the cream cheese mixture into 3 separate bowls. In a food processor, grind up 1 tbsp each of freeze-dried ground strawberry, blueberry and mango separately. Add each flavor to the 3 separate bowls of cream cheese frosting and mix well. Put into a piping bag or Ziplock bag with a piping tip and pipe frosting onto a Fig Bar. Arrange as desired, and get creative with additional fruit or veggies (@food.kids.love added a tangerine, celery stalks, and crumbled Double Chocolate Brownies)!
Fig Bar Crouton Crunchies
Our Fig Bars get a savory makeover in this simple hack that will up your salad game! Start by pre-heating the oven to 350 F and line a baking sheet with parchment paper. In a large bowl, mix together 2 tablespoons of olive oil, ½ teaspoon kosher salt, ¼ teaspoon black pepper, and ¼ teaspoon dried thyme. Using five packages (two Fig Bars in each package=ten Fig Bars total) of your favorite Fig Bar flavor, cut each piece of Fig Bar into 6 cubes and add to the oil mixture. Combine, making sure that the Fig Bar pieces are evenly coated with the oil mixture. Spread on the prepared baking sheet and bake for 12-15 minutes or until croutons are golden brown. Allow to cool, then enjoy as a topping on your salad, soup, or as a quick snack to munch on!
Berry Chilly FroYo Pies
Who woulda thought? Our Oatmeal Crumble Bars make the perfect pie to satisfy even the pickiest of eaters. Start by making the crust: Add Oatmeal Crumble Bars along with a touch of coconut oil into a food processor. Blend then press the ground bars into a silicone cupcake mold. Time for the frozen filling: Puree fresh raspberries and plain Greek yogurt. The finale (sauce): Add cornstarch and a pinch of sugar to a saucepan. Stir well over medium heat then add in pureed raspberries. Cool, and join filling then sauce onto the crust. Freeze for two hours then, boom! Store ‘em in freezer bags, and you got yourself the perfect, satisfyingly sweet treat the whole family will love.