Green tea’s good for more than just a warming cuppa. Prepare to be wowed by this delicious sweet green tea yoghurt bark, the perfect healthy snack!

SERVES 4–6 // COOKING TIME 10 min

INGREDIENTS
300 g double-cream yoghurt
3 tbsp sugar or xylitol
½ tsp vanilla essence
2–3 drops green food colouring
¼ cup cashews
¼ cup dried cranberries
1 green teabag, leaves only

METHOD
1. Line a baking tray with baking paper.
2. Combine the yoghurt, xylitol or sugar, vanilla essence and green food colouring.
3. Spread out the mixture on the tray. Sprinkle with cashews, cranberries and tea leaves.
4. Freeze for 1 hour, until firm. Break into chunks and serve.

Recipe: Amerae Vercueil
Styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

If you are keen to indulge in your traditional green tea, but want something with some added zest, try our cucumber, lime and mint green tea.

The post Snack on this healthy green tea yoghurt bark appeared first on MyKitchen.

Keep these yummy and healthy peanut butter clusters on hand and you will never have to worry about your sugar cravings again!

MAKES 2 cups // COOKING TIME 20 min

INGREDIENTS
100 g white chocolate, chopped
2 tbsp peanut butter
1 tbsp coconut oil
¼ cup xylitol or honey
½ cup butter or coconut oil
1 cup cake or wholewheat flour
1 cup puffed rice
½ cup dried cranberries
½ cup salted peanuts

METHOD
1. Line a baking tray.
2. Heat the chocolate, peanut butter and coconut oil in the microwave in 30-second bursts until melted and smooth.
3. Spread out on the baking tray and cool until hardened. Break up into pieces.
4. Preheat oven to 180ºC.
5. Mix the xylitol or honey, Add the flour, mixing until fine crumbs form. Add puffed rice.
6. Spread out the mixture on the baking tray. Bake for 15 minutes, until golden.
7. To assemble, toss together the puffed-rice clusters, chocolate pieces, cranberries and peanuts. Store in an airtight container.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

These chocolatey nut-butter protein bites are another sweet and nutritious treat for you to try.

The post Peanut butter clusters with white chocolate and cranberries appeared first on MyKitchen.

When it comes to snacks, we’re a big fan of quick and easy no-bake recipes! These chocolate, chia and peanut butter bars only take 10 minutes to prep.

MAKES 12 // COOKING TIME 10 min, plus overnight

INGREDIENTS
1½ cups rolled oats, toasted
¾ cup unsalted macadamias, chopped
¾ cup dried apricots, chopped
½ cup desiccated coconut
½ cup peanut butter
¼ cup chia seeds
¼ cup honey
50 g dark chocolate, melted

METHOD
1. Line a baking tray.
2. Mix all the ingredients until they form a thick, chunky paste.
3. Transfer to baking tray and press into a layer. Cover in cling film and refrigerate overnight.
4. Cut into 12 bars.

Recipe & styling: Luisa Hayes
Photography: Andreas Eiselen // HMimages.co.za

Loved this recipe? Our healthy quinoa bars with chia seeds and almond butter take a little more work, but are just as tasty and so worth it!

The post Chocolate, chia and peanut butter bars appeared first on MyKitchen.

These oven-baked coconut and banana chips make a delicious side to serve with your favourite curry. And they’re perfect for kids’ lunchboxes.

SERVES 6 // COOKING TIME 45 min

INGREDIENTS
3 bananas, sliced
¼ lemon, juice
¼ cup grated fresh coconut
¼ cup coconut oil, melted
½ tsp salt

METHOD
1. Preheat oven to 150°C and line a baking tray.
2. Dip the banana slices in the lemon juice, then in the coconut and arrange on the baking tray.
3. Drizzle with oil and sprinkle with salt. Bake for 25 minutes, until the bananas are crispy and the coconut is golden.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

Keen to try more chip alternatives? Make these deep-fried pap chips with curry mayo for a budget-friendly option!

The post Oven-baked coconut and banana chips appeared first on MyKitchen.

This delicious healthy peanut-butter, date and chocolate swirl fudge can be whipped up in minutes and left to freeze for the next day.

MAKES 24 // COOKING TIME 20 min + freezing overnight

INGREDIENTS
1 cup Medjool dates, pitted
1 cup sugar- and salt-free crunchy peanut butter, plus extra to swirl
1 tsp cinnamon, optional
½ cup coconut oil, slightly melted
3 tbsp cacao
2 tbsp chopped nuts, to serve, optional

METHOD
1. Grease a 20 cm brownie pan and line it with greaseproof baking paper.
2. In a food processor, blend together the Medjool dates, peanut butter and cinnamon until smooth.
3. Mix together the coconut oil and cacao until it becomes the consistency of a paste. If the mixture is too runny, pop it in the fridge for a few minutes.
4. Put the date mixture into the brownie pan and swirl the chocolate and extra peanut butter through it, then place in the freezer overnight.
5. When ready to serve, garnish with chopped nuts, then cut into blocks.
6. Be sure to keep the fudge in the freezer if there are any leftovers.

Recipe & styling: Caro Alberts
Photography: Kendall-Leigh Nash // HMimages.co.za

The post Peanut-butter, date and chocolate swirl fudge appeared first on MyKitchen.

Own a slow-cooker? Simply prep these healthy quinoa bars and leave to cook! Add in your own favourite ingredients for a snack to much on throughout the day.

MAKES 10–12 // COOKING TIME 4 hours 10 min

INGREDIENTS
2 tbsp almond butter
2 tbsp honey
1 cup milk
½ cup raisins
⅓ cup uncooked quinoa
⅓ cup almonds, toasted and chopped
⅓ cup dried apples, chopped
2 tbsp chia seeds
2 large eggs
½ tsp cinnamon
Pinch salt

METHOD
1. Grease the slow cooker and line the base with baking paper.
2. In a bowl, combine almond butter and honey. Microwave for 30 seconds to melt.
3. Whisk in remaining ingredients. Pour the mixture into the slow cooker. Cook on low heat until set, about 4 hours.
4. Remove the bowl from the slow cooker and allow to cool. Cut set mixture into bars.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

The post Healthy quinoa bars with chia seads and almond butter appeared first on MyKitchen.