6 Easy & Delicious Healthy Snacks Using Dry Fruits You Can Make At Hom

Your Cart

6 Easy & Delicious Healthy Snacks Using Dry Fruits You Can Make At Home

Sep 21, 2021

Sublime House of Tea

6 Easy & Delicious Healthy Snacks Using Dry Fruits You Can Make At Home - Sublime House of Tea

If you are looking to switch from that habit of unhealthy munching and reaching out to a bag of chips every time you feel the munchies, then it is time to move to healthy snacking with dry fruits and nuts. Chase those mid-day cravings with healthy snacks that you are sure to fall in love with. Filled with immense health benefits and delicious taste, we bring to you our round up of top 6 easy and delicious healthy snacks that you can make at home. It is easy, healthy and you’ll keep wanting more of it! Check out the recipes and switch to a healthier lifestyle.

#1 Chocolate Pistachio Healthy Vegan Snack Bars (Gluten Free)


Dry Ingredients

  • ¾ cup pistachios, shelled & chopped
  • ¼ cup pecans, chopped
  • ½ cup gluten free rolled oats
  • ¼ cup mini chocolate chips
  • ¼ cup ground flaxseed
  • ¼ teaspoon salt (optional)

Wet Ingredients

  • 1 tablespoon coconut sugar
  • 2 tablespoons melted coconut oil
  • 1 tablespoon unsalted, natural creamy almond butter
  • 3 tablespoons pure maple syrup
  • ½ teaspoon pure almond extract


  • Preheat the oven to 165 celsius. Line an 8-inch square baking pan with parchment paper or greased foil. Set aside for later.
  • Add all dry ingredients to a large bowl: pistachios, pecans, oats, chocolate chips, flaxseed, and salt, if using. Stir until well mixed.
  • Add all wet ingredients to a medium bowl: coconut sugar, coconut oil, almond butter, maple syrup, almond extract. Whisk until well incorporated.
  • Pour wet ingredients over dry ingredients. Using a rubber spatula, stir and fold until very well mixed.
  • Pour the mixture into the prepared baking pan. Using the spatula, press mixture firmly down into an even, very tightly packed layer.
  • Bake for 22-27 minutes.
  • Place the baking pan onto a cooling rack to cool for about 30 minutes, or until completely firm. After, lift bars and parchment paper onto the cooling rack to finish cooling for 1-2 hours. Slice and enjoy!

Storage notes: Store in an airtight container for 1-2 months at room temperature.

Freezing Instructions: Store in a freezer-friendly container for 1-2 months. Allow to thaw at room temp for 10-20 mins before enjoying!

#2 Sweet and Spicy Maple Roasted Rosemary Cashews


  • 300g Raw Cashews
  • 1 Tbsp + 1 tsp Coconut Oil melted and slightly warm
  • 3 Tbsp Maple Syrup
  • 2 tsp Brown Sugar
  • 3/4 tsp Sea Salt divided
  • 1/4 tsp Cayenne Pepper ground
  • 1 Tbsp + 2 tsp Fresh Rosemary finely chopped, divided


  • Preheat the oven to 190C.
  • In a mixing bowl add the raw cashews, warmed coconut oil, maple syrup, brown sugar, 1/4 tsp salt, cayenne pepper and 1 Tbs rosemary. Toss well to make sure the nuts are evenly coated with mixture.
  • Roast nuts on an ungreased sheet pan for about 10 minutes, stirring and turning the pan 1/2 way through roasting. Roast for another 5-8 minutes if needed, or until golden. I like to push these nuts to make them caramelized. Keep an eye on those last 5-8 minutes, though because they can go from golden to too dark fast!
  • Immediately after removing nuts from the oven, sprinkle with remaining salt and fresh rosemary, give them a stir and pour on to a piece of parchment paper. Gently separate the nuts that are sticking together.
  • Serve slightly warm or at room temperature. Store in a covered container for up to a week.

#3 Sweet and Spicy Roasted Almonds


  • 2 cups whole almonds
  • 1 tablespoon extra virgin olive oil
  • 1 ½ tablespoon honey
  • ¼ teaspoon kosher salt
  • 2 tablespoons sugar
  • ½-1 ¼ teaspoons pepper
  • 1 teaspoon kosher salt


  • Preheat the oven to 190˚C with a rack in the center of the oven. Line 2 sheet pans with parchment paper. Set one of the prepared sheet pans near the oven.
  • Measure almonds onto the center of the other sheet pan. Drizzle the oil and honey over the almonds. Sprinkle with ¼ teaspoon salt.
  • Place the almonds in the preheated oven for 3 minutes, then remove and stir well to make sure all the almonds are coated with the honey mixture. Spread the almonds back out to an even layer.
  • Return the pan to the oven and roast for 10-13 minutes or until nuts are a nice golden brown, Stir and spread to an even layer one more time half way through baking time.
  • While the nuts are baking, combine sugar, pepper and kosher salt. Stir well and set aside.
  • Remove the nuts from the oven and transfer to the clean parchment paper, leaving any pooled honey/oil on the pan. Sprinkle the nuts immediately with the sugar/cayenne mixture and toss with two spoons till nuts are thoroughly coated. Spread nuts to a single layer and cool completely. Transfer to an airtight jar or container, leaving any excess sugar on the pan.

#4 Healthy Oatmeal Raisin Energy Bites


  • 3/4 cup raisins
  • 1 1/4 cup rolled oats (divided)
  • 1 teaspoon cinnamon
  • 1/2 cup peanut butter or almond butter
  • 1 teaspoon pure vanilla extract
  • 1/4 cup honey


  • In a food processor blend together the dry ingredients: raisins, one cup oats, and cinnamon.
  • After processing the dry ingredients, add the additional 1/4 cup of oats, nut butter, honey and vanilla extract. Stir to combine.Cover and let sit in the refrigerator for an hour. Once chilled, roll into small, bite-sized balls. Optional: sprinkle shaved dark chocolate on top

#5 Bourbon Date Nut Truffles


  • 1/2 Cup Walnuts
  • 3/4 Cup Almonds
  • 12 Medjool Dates unpitted, pitt before processing
  • 1/4 Cup Whiskey Bourbon optional, see notes
  • 3 Tbsp Unsweetened Cocoa
  • 1/2 tsp Pink Sea Salt
  • 1 tsp Vanilla Bean Paste or Extract
  • 1 1/2 Cup Unsweetened Shredded Coconut divided
  • 3 Tbs Cocoa Nibs
  • 3-4 Tbsp Maple Syrup (optional)


  • Place the nuts on a sheet pan and toast at 190 C for 8-9 minutes. Also, toast 1/2 C shredded coconut (for rolling the truffle in) on a separate sheet pan and toast at the same temperature for about 6 minutes. Set aside.
  • Add toasted nuts to a food processor bowl (this can be done while the nuts are still warm) and process until the nuts are finely chopped.Empty nuts into a large bowl and set aside.
  • Remove the pits from the dates. Add the dates, bourbon, cocoa, sea salt and vanilla bean paste or extract into the same food processor bowl (no need to wash it). Process the date mixture until a paste forms. You may need to scrape the bowl down several times as the dates tend to clump into a ball.
  • Add the toasted, finely chopped nuts to the food processor along with 1 cup of untoasted coconut. Pulse mixture together until all ingredients are evenly distributed.
  • Dump mixture into a large bowl and pour in the cocoa nibs. Mix together with hands, squeezing and mashing until the cocoa nibs are evenly distributed. Add maple syrup if desired and to taste.
  • Use a #50 scoop or 1 1/4 Tbsp to portion individual balls. Roll each portion between your hands to make a ball. Then roll the truffle in the toasted coconut.
  • Serve at room temperature. Store in a covered container in the fridge for up to two weeks.

Note: For a booze-less truffle, leave out the bourbon and add 1/4 cup espresso or strong coffee.

#6 Easy To Make Trail Mix


  • 3/4 cup raw walnuts
  • 3/4 cup raw cashews
  • ¾ cup raw almonds
  • 1/2 cup raw sunflower seeds
  • 1/2 cup raw pumpkin seeds
  • 1/2 cup unsweetened, unsulfured cherries
  • 1/2 cup unsweetened, unsulfured raisins
  • 1/2 cup chopped 82% dark chocolate
  • 1/4 tsp sea salt
  • 1/2 tsp cinnamon
  • Pinch of nutmeg


  • Combine all ingredients in a large bowl and mix well.
  • Store in a ziploc bag or mason jar upto a month.