Here it is! THE perfect snack board for all your entertaining needs! It combines sweet and savory, fresh veg and salty crackers. I have three recipes for you today, as well as inspiration for how to fill the rest of your board.
You will be the hostess of the year if you make this for your guests. This whole board is vegan, and gluten free if you choose.
This is the best way to start practicing your new year resolution of eating healthier BEFORE the new year even starts. The time is now! And you will find, it really isn’t so hard :)
- 1 Tbsp coconut oil
- 1 Cup pecans
- 1 Tbsp brown sugar
- 1 Tbsp maple syrup
- ½ tsp cinnamon
- ⅛ tsp chili powder
- ¼ tsp salt
Melt coconut oil in a small frying pan on medium high heat.
Add nuts and the rest of the ingredients, give it a stir so that the nuts are coated evenly.
Saute for about 5 minutes, stirring every so often. If you think your nuts are burning (which can happen fast) turn the heat down to medium.
Pour onto parchment paper and allow 20 minutes to cool.
French Onion Dip
- 1 cup raw cashews (soaked in water for a minimum of 2 hours, overnight is best)
- 1 Tbsp whole grain mustard
- 1 Tbsp dijon mustard
- ½ tsp salt
- ½ tsp cumin
- ¼ tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp celery seed
- 1 tsp apple cider vinegar
- 1 tsp lemon juice
- 4-5 Tbsp water
- ¼ white/yellow onion
- ½ Tbsp olive oil
- 2 tsp herbs de provence
- ½ cup fried onions
- Heat olive oil in a small skillet. Add chopped onion and saute for about 10 minutes on medium heat.
Add soaked cashews, cumin, mustards, apple cider vinegar, lemon juice, water, salt, paprika, celery seed, garlic powder to a high speed blender or food processor.
Once the onions are translucent, add to the blender.
Blend on high until everything is very smooth, about 3-4 minutes.
Taste and adjust seasonings, add water if it’s too thick.
Add the herbs de provence and bled on low just to incorporate.
Pour dip into a bowl and stir in fried onions (which you can find at most grocery stores)
Put in the refrigerator to chill for about an hour.
- 1 cup medjool dates
- 1 cup hot water
- ½ tsp salt
- 1 cup vegan chocolate chips
- Flake salt, or coarse salt
Soak pitted dates in hot water for 15 minutes.
Drain water and add dates and ½ tsp salt to a food processor
Blend for about 5 minutes until very smooth and caramel looking (a light brown)
Add a tablespoon or two of water if you need to help it along.
Scoop about two teaspoons of the caramel onto a parchment lined baking sheet. Continue until all the caramel is used. Place in the freezer for 2 hours.
Add chocolate chips to a microwave safe bowl and microwave for 1 minute. Stir, and microwave in 30 second intervals stirring in between until chocolate is melted.
Remove caramels from the freezer and dip them one by one into the melted chocolate. Place them back on the parchment paper and sprinkle flake salt on the tops.
Once all caramels are dipped in chocolate place them back in the freezer for about 30 minutes.
These should be stored in an airtight container either in the freezer or refrigerator.
Other things to add to your board:
Fresh veg including bell pepper, carrot and fennel for dipping
crackers, tortilla chips
Olives and pickles
Other small sweets people can easily pick up and pop in their mouths.