Bushwacker Healthy Bites

By Rebecca Mullins, RHN

Sweet ‘n’ Salty Snack Mix

• 1/4 cup coconut chips
• 1/4 cup almond slivers
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• Sea salt, to taste

Combine coconut chips and almonds in small pot over low heat, stirring often, until fragrance begins to come through and mixture begins to lightly brown. Remove from heat; add remaining ingredients; toss together.  Store in airtight container.

Chocolate Trail Mix Cookies

• 2 medium-sized bananas
• 1 cup almond butter
• 1 cup almond flour
• 1/2 cup raw nuts of your choice
• 1/4 cup dark cocoa powder
• 1/4 cup butter (or coconut oil)
• 1/3 cup full-fat coconut milk
• 1 teaspoon vanilla
• 2 cups Sweet ‘n’ Salty Snack Mix

Combine all ingredients (except Snack Mix) in food processor; process until smooth and forms into a ball. Fold in Snack Mix thoroughly. Roll into 1 1/2 inch balls. Bake at 300 degrees F for 20-24 min. Okay stored at room temperature for few days.

“Eatmore” Energy Bars

• 10 Medjool dates, pitted and soaked for 25 minutes
• 3/4 cup almond butter
• 1 cup unsweetened shredded coconut
• 1 cup raw sesame seeds
• 1/2 cup dark cocoa powder

Pureé dates in blender or food processor, adding date-soaking water as needed.  Put almond butter and date pureé together in small pot; heat gently for easier mixing.  In small bowl, mix together coconut, sesame seeds and dark cocoa.  Add heated almond butter/date mixture to dry ingredients; mix well. Press into lightly greased nine by nine-inch pan. Refrigerate for two hours before cutting and wrapping.

Sunflower butter hemp truffles

• 10 Medjool dates, pitted
• 1/2 cup unsweetened shredded coconut (plus more for rolling)
• 1/2 cup raw cashews
• 1/2 cup hemp seeds
• 1/8 cup chia seeds
• 2/3 cup sunflower butter (or your favourite nut butter)
• 1 teaspoon vanilla
• 1 teaspoon cinnamon
• 1/4 teaspoon sea salt

Place dates into food processor; pulse until broken down into small bits. Add the rest of the ingredients; blend until it starts to stick together and nuts are broken down. Divide into small bite-sized balls and roll in coconut. Refrigerate.

Sunflower Seed Paté

• 5/8 cup warm water
• 1/4 cup olive oil
• 1 sweet onion, peeled and coarsely chopped
• 1/4 cup tamari (or coconut aminos)
• 1 large potato (or sweet potato), peeled and diced
• 1 cup raw, shelled sunflower seeds
• 1/2 cup buckwheat flour
• 1/2 cup nutritional yeast flakes
• 2 garlic cloves
• 1-2 teaspoons your favourite dried herbs (for example, oregano and basil)

Combine all ingredients in food processor or blender; blend until very smooth. Pour into two greased  (or parchment-lined) fruitcake loaf pans.  Bake at 350 degrees F for one hour or until set. Cool thoroughly; remove from pans carefully; wrap well.  Serve cut into cubes alone or with homemade pita chips or baked nachos.  Refrigerate for up to two weeks or freeze for up to three months. Rebecca Mullins RHN is a North Bay-based Registered Holistic Nutritionist.