sweet snacks

Need a new sensation for that nightly binge-watch sesh? Chickpeas roasted with maple syrup, cinnamon and sugar to the rescue.

Crunchy Maple Cinnamon Chickpeas

1 (19 oz/540 ml) chickpeas, rinsed,

tbsp ml) vegetable oil

tbsp ml) maple syrup

tbsp sugar sugar

cinnamon

With the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. 

On the baking sheet, toss the chickpeas with the oil. Lightly season with salt.  

Bake for 40 minutes, stirring every 15 minutes, or until the chickpeas are golden brown and split open. 

Remove from the oven and add the maple syrup, maple sugar and cinnamon. Stir well. Turn off the oven. Return the chickpeas to the oven and let dry for 5 minutes. Let cool completely at room temperature. The chickpeas will keep for 2 weeks in an airtight container at room temperature. 

https://cdn.jwplayer.com/v2/media/dRnT45cz

Maple Syrup from Saint-Robert-Bellarmin

These healthy fluffy waffles will satisfy your sweet tooth without packing in excess cream and butter. They're gluten free, sugar free, and high in fiber. Top it off with yogurt and fruits, and enjoy it as breakfast or dessert!

Healthy Fluffy Waffles - GF

eggs

lupin flour (1/2 cup)

green banana flour

rice flour

tsp baking powder

tsp vanilla extract

tsp salt

unsweetened oat milk (1 cup)

tbsp sugar free sweetener (monk fruit erythritol)

berries

Natural or greek yogurt

Oil waffle griddle

Grab a large bowl and make sure it is clean and grease free.

Separate 2 egg whites into the large bowl, and 2 egg yolks in a smaller bowl. Pop the egg white bowl in the freezer for about 15 mins.

Separate eggs

Add milk and vanilla extract into the bowl with 2 egg yolks.

Add sifted flours (lupin, green banana, rice), baking powder to the bowl and mix well. Don't overmix it.

Prepare batter

Now beat the egg white mixture with an electric mixer on medium speed for about 30 secs until it turns frothy.

Then slowly add your sweetener in thirds and turn on your electric mixer to the highest speed.

Beat the egg whites until it's smooth and glossy. Continue to beat until stiff peaks form. It will take about 3 minutes. Make sure to not overbeat it.

Now fold the meringue into the flour mixture in thirds. Mix well but do not overmix it.

Beat egg white

Grease your waffle maker/griddle with some oil.

Follow the instructions of your waffle maker. Adjust your waffle maker based on how brown and crispy you want your waffles to be. I adjusted mine to medium brownness/crispiness.

Wait for it to be preheated then add one scoop of the batter to each slot of your waffle maker. If you have a small waffle maker, then make one at a time. Waffles are tasty even when they're cooled.

It takes about 4 mins for my waffle maker and it's done!

Top it off with your favourite fruits, yogurt and dust some powdered sugar-free sweetener and enjoy!

Making waffles

Waffles! They don't always have to be a sinful treat. Try this low carb high protein waffle recipe which you can enjoy for breakfast, dessert or as a snack! It is gluten free and sugar free too!

Low Carb High Protein Waffles - GF

lupin flour (1 cup)

protein powder

unsweetened milk (1 cup)

butter

cinnamon powder (optional)

strawberries

Whipped cream

Add butter, milk and vanilla extract into the bowl with 2 egg yolks.

Add sifted flour, protein powder, baking powder and cinnamon powder to the bowl and mix well. Don't overmix it.

Prepare flour mixture

Now fold the meringue into the flour mixture in thirds. Mix well but do not overmix it

Beat Meringue

Follow the instructions of your waffle maker. Adjust your waffle maker based on how brown and crispy you want your waffles to be.

Add your favourite toppings, fruits and cream. Dust it with some powdered sugar-free sweetener and enjoy!

These chewy coconut cookies are perfect for your child's lunch box, an afternoon snack or when you need to whip something up for the school's cake stall or fete.

Chewy coconut cookies recipe

plain flour

baking powder

salt

brown sugar

white sugar

vanilla extract

shredded coconut

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6044238003001&=domain=kidspot

5348771529001-6044238003001

These fluffy soufflé Japanese pancakes are irresistible. They're light, melt in your mouth and lower in calories compared to regular pancakes due to its lower fat content. Serve with fresh berries and your favorite toppings.

Japanese Fluffy Soufflé Pancakes - Sugar Free

all purpose flour or cake flour

tsp cream of tartar

tbsp milk

Whipped Cream

Separate 4 egg whites into the large bowl and pop it in the freezer for about 10-15mins. Split 2 egg yolks in another mixing bowl, and the remaining 2 yolks can be kept in the fridge for other recipes. We're only using 2 egg yolks in this recipe.

Add sifted flour and baking powder and mix well. Don't overmix it.

Add cream of tartar and salt to the mixture.

Heat up 1 or 2 large pans over low heat (or the lowest heat on gas stove). Grease your pan(s) lightly with oil and wipe off excess oil with a paper towel. If you have two large pans then you can make all 6 pancakes in one go.

Scoop 2 large (almost overflowing) tablespoons of the mixture to the pan for each pancake, making 3 pancakes each pan.

Cover it for about 5 mins. Then add another 1 tablespoon of the mixture on top of the pancakes. Don't spread the mixture sideways if you want thicc pancakes. Stack it up high!

Add about a tablespoon of hot water to the pan and then cover it to let it steam for another 5 mins.

If you have any extra batter, stack it on top, add more hot water, then steam it for another 2 mins or so.

Then open the lid and gently flip the pancakes over. Add more water to the pan and cook the pancakes for another 4 mins.

Your pancakes are done! Add your favourite toppings, whipped cream or maple syrup. Dust some sugar free powdered sugar on top and enjoy!

Making the pancakes

These delicious Nutella and banana fruity snacks are so easy you can prepare them for the after-school rush in five minutes. They also look cute on party platters.

Nutella and banana sushi recipe

tortillas

tbs Nutella chocolate hazelnut spread

bananas

Muddy Buddies (also known as Puppy Chow) is an easy no-bake sweet snack and this recipe is hands-down the BEST!

The BEST Muddy Buddies Recipe

Rice Chex cereal

chocolate chips

peanut butter

kosher salt

sugar

Place the chocolate chips and peanut butter in a medium bowl. Microwave in 30-second intervals on 50% power, stirring after each, until the mixture is completely melted and smooth. Stir in the vanilla extract and salt.

Pour a little bit of the chocolate mixture into the bottom of a large bowl. Add about a third of the cereal, a third of the remaining chocolate mixture, and repeat two more times. Using a rubber spatula, gently mix it all together until all of the cereal is completely coated. Place in the refrigerator for 5 minutes.

Place ½ cup of the powdered sugar in a gallon-size zip-top bag, top with half of the cereal mixture, another ½ cup of the powdered sugar, the rest of the cereal mixture, then the remaining ½ cup of powdered sugar. Seal the bag, then shake it very well until all of the cereal is coated with powdered sugar.

Spread the mixture out onto a wax-paper lined sheet pan to cool and set, about 30 minutes, then store in an airtight container in the refrigerator for up to 2 weeks.

These easy cinnamon scrolls use puff pastry instead of a yeasted dough - meaning they’re super quick to make. Using a pie maker, you can have breakfast on the table in less than 20 minutes!

Easy Cinnamon Breakfast Scrolls Recipe

puff pastry, defrosted

caster sugar

butter, softened

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6082777595001&=domain=kidspot

5348771529001-6082777595001

Deliciously sweet and crunchy pumpkin seeds and pecans. Super easy to make with only 3 ingredients.

Maple Candied Pumpkin Seeds and Pecans

pumpkin seeds

pecans,

maple syrup

Preheat oven to 170°c (340°f) or 160°c (320°f) if fan assisted.

In a small bowl, add the pumpkin seeds, pecans and maple syrup.

Toss until the pumpkin seeds and pecans are fully coated.

Place onto a flat, lined baking tray and spread out well.

Bake for 10-15 minutes. Every 5 minutes, take them out and stir well.

They are ready when the pecans look toasted and browned.

Allow to cool fully before removin from the tray.

Store in an airtight container for up to 1 month.

Funnel Cake Bites are the ultimate bite-sized fairground treat, crispy on the outside, fluffy on the inside, and dusted with powdered sugar. This quick and easy recipe brings all the fun of the fair straight to your kitchen! Perfect for parties, family gatherings, or a cozy night in. Serve them with your favorite dipping sauces for a sweet snack everyone will love. Ready in less than 30 minutes!

Funnel Cake Bites Recipe: Sweet, Crispy, and Irresistible Treats!

all-purpose flour

milk

Powdered sugar (for dusting)

Prepare the Batter

In a medium bowl, whisk together the flour, salt, baking powder, and sugar. In a separate bowl, beat the egg, then mix in the milk and vanilla extract. Gradually stir the wet ingredients into the dry ingredients until the batter is smooth.

Heat the Oil

In a deep skillet or pot, heat 1 inch of oil over medium heat until it reaches 350°F (175°C).

Fry the Bites

Using a spoon or cookie scoop, drop spoonfuls of batter into the hot oil. Fry for 2-3 minutes, flipping halfway through, until golden brown.

Drain and Dust

Remove the bites from the oil with a slotted spoon, and drain on paper towels. While still warm, dust generously with powdered sugar.

Serve and Enjoy

Serve warm with your favorite sauces or on their own. Best enjoyed fresh!

Indulge in these flaky crescent rolls filled with creamy cheesecake and juicy blueberries, perfect for a sweet snack or special brunch!

Blueberry Cheesecake Rolls

Crescent roll dough: 1 package.

Cream cheese: 8 oz, softened.

Granulated sugar: ½ cup.

Vanilla extract: 1 tsp.

Lemon zest: 1 tbsp.

Powdered sugar: ¼ cup, for dusting.

Preheat

Preheat your oven to 375°F (190°C) and grease a baking sheet.

Prepare Dough

Unroll the crescent roll dough, pressing the seams together to form a single sheet.

Mix Filling

In a bowl, blend the softened cream cheese, granulated sugar, and vanilla extract until creamy and smooth.

Assemble Rolls

Spread the cream cheese mixture evenly over the dough. Sprinkle the blueberries and lemon zest on top.

Roll Dough

Starting from one end, roll the dough tightly into a log. Slice the log into 1-inch rounds.

Bake

Arrange the rounds on the prepared baking sheet and bake for 15-20 minutes, or until golden brown.

Dust And Serve

Allow the rolls to cool slightly, then dust with powdered sugar. Serve warm for the best experience.

A delightful twist on a classic treat, these Cotton Candy Rice Krispies Twists are a sweet and colorful snack perfect for any occasion!

Cotton Candy Rice Krispies Twists

unsalted butter

(10 oz) mini marshmallows

tsp cotton candy flavoring (or cotton candy extract)

Rice Krispies cereal

Food coloring (pink, blue, or any colors you prefer)

Grease a 9×9 inch baking dish with butter or non-stick spray.

In a large pot, melt the butter over medium heat.

Add the marshmallows to the pot and stir constantly until completely melted.

Stir in the cotton candy flavoring and a few drops of food coloring to achieve the desired color.

Once the marshmallow mixture is ready, quickly add the Rice Krispies cereal and stir until fully coated.

Pour the mixture into the prepared baking dish and press down gently to form an even layer.

Allow to cool completely at room temperature or refrigerate for about 30 minutes to speed up the cooling process.

Once set, cut into squares or twist into fun shapes.

Optionally, dust with powdered sugar for an extra sweet touch before serving.

White Chocolate Raspberry Scones are easy to make with white chocolate chips and fresh (or frozen) raspberries inside of this tender breakfast pastry.

White Chocolate Raspberry Scones

all-purpose flour (stir, spoon & level)

Tbsp baking powder

salt (use half if you are sensitive to salt)

chocolate

heavy cream

vanilla extract (or almond extract)

raspberries (rinsed and dried)

½ tsp oil (canola/vegetable,

Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.

In a large bowl, stir together the flour, sugar, baking powder and salt. Add the butter and use a pastry blender to cut the butter into the dry ingredients until the mixture resembles course crumbs. Fold in the white chocolate chips.

Whisk together the heavy cream, egg, and vanilla (or almond extract). Add to dry ingredients. Stir together until mixture starts to clump together. Add raspberries and fold gently.

Empty mixture onto a lightly floured surface. Gently press mixture together to create a round, flat disc about 7-inches in diameter and approximately 1-inch thick, using extra flour as needed to prevent sticking. Cut the disc into 8 wedges and use a pie server to carefully move the pieces to the prepared baking sheet.

Lightly brush the top of the scones with heavy cream. (Sprinkle with course sugar, if desired.) Bake at 400˚F for 15 minutes or until golden brown on edges/bottom.

Allow scones to cool on the baking sheet. Melt 1/4 cup of white chocolate chips with 1/2 teaspoon of a neutral tasting oil in the microwave for 15 second intervals, stirring in-between. Drizzle or pipe melted white chocolate over cooled scones. Allow chocolate to harden before serving.

I have made your scones several times and my family and I think they’re the best

Think this is the third time I have made these.  They always turn out great.  They don’t even have time to cool before we start eating them. ❤️

My first time making scones. There was one left and I had a hard time sending it back to college with my son. I will definitely make again.

Top 15 sweet snacks recipes from across the web

The most viewed sweet snacks recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Crunchy Maple Cinnamon Chickpeas

Healthy Fluffy Waffles - GF

Low Carb High Protein Waffles - GF

Healthy Fluffy Waffles - GF

Chewy coconut cookies recipe

Japanese Fluffy Soufflé Pancakes - ...

Nutella and banana sushi recipe

The BEST Muddy Buddies Recipe

Easy Cinnamon Breakfast Scrolls Rec...

Maple Candied Pumpkin Seeds and Pec...

Funnel Cake Bites Recipe: Sweet, Cr...

Funnel Cake Bites Recipe: Sweet, Cr...

Blueberry Cheesecake Rolls

Cotton Candy Rice Krispies Twists

White Chocolate Raspberry Scones

Top 15 sweet snacks recipes from across the web

The most viewed sweet snacks recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crunchy Maple Cinnamon Chickpeas

Healthy Fluffy Waffles - GF

Low Carb High Protein Waffles - GF

Healthy Fluffy Waffles - GF

Chewy coconut cookies recipe

Japanese Fluffy Soufflé Pancakes - ...

Nutella and banana sushi recipe

The BEST Muddy Buddies Recipe

Easy Cinnamon Breakfast Scrolls Rec...

Maple Candied Pumpkin Seeds and Pec...

Funnel Cake Bites Recipe: Sweet, Cr...

Funnel Cake Bites Recipe: Sweet, Cr...

Blueberry Cheesecake Rolls

Cotton Candy Rice Krispies Twists

White Chocolate Raspberry Scones

The most viewed sweet snacks recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine