Recipe courtesy of Laura Miller

Movie Snacks

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  • Level: Intermediate
  • Total: 1 hr 40 min
  • Active: 35 min
  • Yield: 4 to 6 servings
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Ingredients

Apple Rings:

4 to 5 apples

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon grated nutmeg

Brussels Sprouts:

One 12-ounce bag Brussels sprouts

2 to 3 tablespoons olive oil

Kosher salt and freshly ground black pepper

Almond Butter Cups:

1/2 cup cocoa powder

1/2 cup maple syrup

1/3 cup coconut oil

1/2 cup almond butter

Directions

Special equipment:
24 mini cupcake liners; food dehydrator; mandoline
  1. For the apple rings: Core the apples and then slice them into thin rings on a mandoline. Toss the apples with the cinnamon, ginger and nutmeg. Spread them out on perforated dehydrator trays and dry according to the manufacturer's instructions at 140 degrees F until dried and crisped, 3 to 4 hours. Alternatively, spread the apples on baking sheets lined with a silicone baking mats and bake at 200 degrees F until dried and crisped, 45 minutes to 1 hour.
  2. For the Brussels sprouts: Separate the leaves of the Brussels sprouts. Toss the leaves in a bowl with oil. Spread them out on perforated dehydrator trays, making sure that they are not touching one another, and dry according to the manufacturer's instructions at 140 degrees F until dried and crisp, 3 to 4 hours. Alternatively, spread them out on baking sheets lined with a silicone baking mats and bake at 200 degrees F until dried and crisped, about 20 minutes. Add salt and pepper to taste immediately after removing them from the dehydrator or oven.
  3. For the almond butter cups: Combine the cocoa powder, maple syrup and coconut oil in a blender or food processor. Pour half the mixture into the bottom of 24 mini cupcake liners and place in the freezer to set up, about 5 minutes. Remove from the freezer, place a teaspoon of almond butter on top of each, then cover each with some of the remaining cocoa mixture. Place back in the freezer until ready to serve.
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