header image

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.

card image

Salted Caramel S'mores Cookies

Nothing says summertime like a bite of these chewy, gooey Salted Caramel S’mores Cookies! Snack on these sweet and salty treats with the whole family by the camp fire! 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 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, 4 roughly chopped graham crackers,1 cup of mini marshmallows torn into small pieces 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 and enjoy!

Recipe By: @sunnywithshadows

card image

Salted Caramel Brownie Fudge Pops

We're ready for warm summer days and dairy-free treats like these! Cool down with these delicious Salted Caramel Fudge Pops that the whole family will love! Combine 26oz of coconut milk, 2/3 cup of cocoa powder, 4 Tbsp of honey, 2 tsp of vanilla & a pinch of salt in the blender and blend on high for 90 seconds until completely smooth and creamy. Cut one box of Salted Caramel Brownies into small chunks and place 1-2 chunks in the bottom of each of popsicle mold. Insert a stick into each chunk to secure and pour the fudge mixture into each mold, leaving a bit of room at the top for a few more brownie chunks. Freeze until solid and enjoy!

 

Recipe By: @sunnywithshadows

card image

Salted Caramel Brownie Popcorn

Movie night just got better with this sweet and salty snack! Preheat your oven to 250 degrees. Pop your popcorn and set aside. Cut 6 Salted Caramel Brownies into small chunks and mix into the popcorn, set aside. Make the caramel by placing 7oz of sweetened condensed coconut milk, 1/4 cup coconut sugar and 1/4 tsp salt in a small skillet over medium heat. Let come to a boil and then reduce down a little until thicker. Once it’s a good thick caramel consistency, pour onto popcorn and mix to combine. Spread popcorn out on a baking sheet and bake, stirring every 15 min for 1 hour. Let cool, break into pieces and enjoy!

Recipe By: @sunnywithshadows

card image

Gluten-Free Blueberry Oatmeal Bites

These gluten-free oatmeal bites are the perfect way to start your morning or grab as a quick afternoon snack! Preheat oven to 400 degrees and line a muffin tray with liners. In a bowl, add 2 mashed bananas, 2 whisked eggs, 1 Tbsp vanilla extract and 1/4 cup honey and stir to combine. Stir in 2 cups of your favorite gluten-free oatmeal, 1/4 tsp salt and 1 Tbsp cinnamon. Pour in 2/3 cup of your milk of choice and fully combine. Stir in 3-4 Nature's Bakery Gluten-Free Blueberry Fig Bars cut into small chunks and stir to combine.Scoop batter into muffin tins, bake for 20 minutes and enjoy!

 

Recipe By: @sunnywithshadows

card image

Gluten-Free Pomegranate Lemon Bars

These gluten-free lemon bars are bright, zingy and the perfect snack to enjoy on a warm sunny day! Start by making the crust by placing 6 Gluten-Free Pomegranate Fig Bars and 1/4 cup coconut oil in a food processor to blend (add in 1 tsp increments of coconut oil if still dry. Press crust into a parchment paper lined pan and set aside. For the filling, add zest of 2 lemons, 2/3 cup lemon juice, and 4 eggs to a large bowl then whisk to combine. Add 1.5 cups of sugar and 1/3 cup of your favorite gluten-free flour and whisk for about 1 minute. Pour your filling mixture over the crust and then bake until the center is set. Once finished, let cool completely. Top with powdered sugar, fresh pomegranate seeds and enjoy!

Recipe By: @sunnywithshadows

card image

Salted Caramel Mini Tarts

Salted caramel is definitely our newest obsession! Perfectly sweet and salty, these mini tarts are a tasty treat to make for your springtime brunch. In a food processor, blend eight Salted Caramel Brownies until they are a fine crumble. Add 1 Tbsp melted coconut oil and pulse until combined. Dump half into one mini tart shell and the rest in another. Using your fingers, press the brownies firmly into the tarts until a shell is formed. Place in the freezer for at least 1 hour. When you are ready, make the caramel by placing 7oz of sweetened condensed coconut milk, 1/4 cup coconut sugar and 1/4 tsp salt in a small skillet over medium heat. Let come to a boil and then reduce down a little until thicker. Once it’s a good thick caramel consistency, bring the tart shells out of the freezer and pour half the caramel sauce in each. Top with flakey sea salt and put back in the freezer until set, around an hour or longer. When ready to eat, remove from fridge and enjoy!

 

Recipe By: @sunnywithshadows

card image

Simple Breakfast Bowl

Ready for the most simple and refreshing breakfast bowl? We've got what you need for a delicious start to your day! Spread your favorite dairy-free yogurt on a plate or wide bowl as the base. Place sliced grapefruit, sliced mango, sliced banana and any other fruit you love on top. Cut your Peach Apricot Fig Bars into small chunks and place in bowl. Drizzle with honey and enjoy!

Recipe By: @sunnywithshadows

card image

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

card image

Vegan Cranberry and Fig Appetizer Bites

Sweet, tart and a little spicy - this plant-based holiday appetizer is a simple crowd pleaser that is just as perfect for parties as it is for family dinners! In a food processor or blender, blend 6 ounces of fresh cranberries until smooth. Then add 1/2 of a seeded jalapeño, 2 green onions (green and white parts), 1/4 cup sugar and blend until well combined. Add this mixture to 8 ounces of vegan cream cheese and stir to combine. Place your Original Fig Bars on a serving plate and spread the mixture on each Fig Bar (topped with fresh pomegranate seeds) OR serve as a dip (topped with more green onions) paired with the Original Fig Bars. Either way you'll enjoy this delicious dish!

Recipe By: @sunnywithshadows

card image

Festive Peppermint Brownies

If you love chocolate AND peppermint, these easy plant-based peppermint Brownies are the perfect holiday treat for you! Remove the individual Nature's Bakery Brownies from their packaging and place on a serving dish. In a bowl, combine 1/4 cup vegan butter and ½ cup powdered sugar and beat on the low speed until well combined. Add 1/2 tsp of vanilla extract and 1 tsp dairy-free milk, then increase the speed to medium high and beat 1 more minute. Add another ½ cup powdered sugar and beat until soft and fluffy. Adjust to taste with powdered sugar. Pipe the vegan frosting on the brownies (or replace with dairy-free melted white chocolate). Garnish with 1/4 cup crushed peppermint and enjoy!

 

Recipe By: @brightmomentco

card image

Apple Cinnamon Gingerbread Cookies

Tis the season for delicious snacks! Grab a box of Apple Cinnamon Fig Bars for a twist on this holiday classic. To begin, allow 1 stick of vegan butter to rest at room temperature for at least 30 minutes. In a large bowl, sift in the 3 cups flour, 1/2 tbsp baking powder, 1 tsp baking soda, 1 tbsp ginger, 1 tsp cinnamon, 1/2 tsp nutmeg and 1 tsp cloves. Add in 1/2 tsp salt and mix everything together and set aside. In another large bowl, add in the softened vegan butter, 1 cup molasses and 3/4 cup brown sugar. Using a hand mixer, mix everything together until fluffy. Add in 1/2 tbsp vanilla and mix together. Add the dry mixture to the wet and mix using a spatula. Knead in 6 bars of Apple Cinnamon Fig Bars cut up into small chunks. After kneaded in, form a large ball with the dough. Place it back into the bowl and cover it with plastic wrap and allow it to rest in refrigerator for 1 hour. Remove the dough from the fridge and roll out to 1/4 to 1/2-inch thick using a rolling pin. Cut it out with your favorite cookie cutters and transfer them to a lined baking sheet. Chill the cut cookie dough on the baking sheet in the fridge for at least 10 minutes. Preheat the oven to 350F. Once the cookies have chilled, place them into the oven and bake for 11-13 minutes. Let the cookies chill on a wire rack to cool and ENJOY!

Recipe By: @sunnywithshadows

card image

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

card image

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

card image

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

card image

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

card image

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

card image

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

card image

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

card image

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

 

card image

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

card image

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!

card image

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)!

card image

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!

card image

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.