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The Sarah Tanner Blog — vegan snacks RSS



Vanilla Protein Bounty Bombs

Week 5 and I've kicked it off with these babies! Sugar free, dairy free, wheat, gluten, and nut free!  If you loved Bounty bars as a kid (or adult), these will not only satisfy the craving, but deliver a delectable punch of plant protein and goodness.  Ingredients - makes 12 large bombs 2 cups desiccated coconut, plus a little extra to sprinkle on the choc top 1/4 cup coconut butter, I've used Ceres Organics 100 mls coconut cream 2 TBS vanilla plant protein powder, I used Go Good plant protein 2 tsp coconut oil 1/2 tsp vanilla powder 3 TBS melted, vegan, sugar free chocolate to dip Method Combine all the ingredients in a bowl, apart from the melted chocolate....

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Jaffa Pro Balls

The only prep I did yesterday was these and also another variety (even better than the last one) of chia pudding. It's been hot here in Auckland today, and I did the 12:15 class at F45 One Tree Hill, then grabbed some more organic produce from Huckleberry at Royal Oak. Plus our new vege garden arrived today! We decided on a vegepod, which we got online, you can have a peek here. We opted for the large size, with a stand...however, because the garden will end up weighing around 400kgs, we need to level some grass and pave it so the garden doesn't sink into the ground! So a work in progress that I'll keep you posted on... So these balls...ummmm...amazing....

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Choc + Pop

This could quite possibly be the fastest, easiest treat you'll ever make. Two ingredients, that's right, two. Chocolate and popcorn = magic! You could also add some probiotic powder, or greens powder to make it a little more functional, or, quite simply, stick the basics. Wearing Petal Kester Black polish in the photo which you can buy here. Ingredients, for a very small batch of around 12 bite pieces, multiply for more! 1/2 cup melted dark, vegan chocolate 3/4 salted popcorn Method Melt the chocolate, crush the popcorn in a mortar and pestle, combine the two. Lay out on grease-proof paper and place in the fridge for at least 30 minutes.  Break or cut into desired sizes. Yum!

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