Three wholesome after-school snack recipes from VJ Cooks
Monday, 27 July 2026
This article first appeared in The House of Wellness magazine.
Afternoon hunger has a way of arriving fast whether it’s after study, sport or a workout session. The right snacks can do more than simply fill the gap until dinner, they can help restore energy, support recovery and keep blood sugar steady. From comforting banana bran loaves to a rich raw peanut slice and naturally sweet apricot bliss balls, these nourishing recipes make refuelling feel easy and satisfying.
Banana Bran Mini Loaves
Makes: 10 mini loaves / Prep time: 10 minutes / Cook time: 20 minutes
100g butter
¼ cup runny honey
¼ cup brown sugar
1 cup milk
1 tsp baking soda
1 cup wheat bran
2 bananas
1 egg, whisked
1 cup flour
1 tsp baking powder
1 tsp cinnamon
TOPPING (optional)
Extra banana, thinly sliced
1 Preheat oven to 180C fan bake. Line 10 mini loaf tins with baking paper.
2 In a large glass bowl, melt the butter in the microwave until soft (approx 40 seconds). Pour in the honey then add the brown sugar, whisk together until there are no lumps.
3 Add the milk and baking soda and whisk together. Sprinkle in wheat bran and mix through. Let the mixture sit while you mash the bananas.
4 Add the mashed bananas and egg, stir until combined. Sift in flour, baking powder and cinnamon. Don’t over mix, fold together until just combined.
5 Spoon the mixture into the prepared loaf tins. Top with banana slices if desired.
6 Bake for 15-20 minutes until golden and cooked through.
7 After a few minutes, remove the mini loaves from the tins and peel off the baking paper. Let them cool on a wire rack.
Apricot Bliss Balls
Makes: 15 balls / Prep time: 20 minutes
200g dried apricots
70g desiccated coconut
100g roasted cashew nuts
Zest of 1 lemon
1 tbsp lemon juice
2 tsp honey
¼ cup coconut cream
Coating
25g desiccated coconut
1 Add apricots, coconut, cashew nuts and lemon zest to a food processor. Blitz everything together until finely ground.
2 Add the lemon juice, honey and coconut cream then blitz again until the mixture starts to bind together.
3 Roll mixture into balls of about 20g each. Roll each ball in coconut.
4 Store in an airtight container in the fridge for up to 2 weeks.
Raw Chocolate Peanut Slice
Makes: 24 slices / Prep time: 10 minutes
Cook time: 20 minutes / Setting time: 3 hours
Base
2 cups pitted dates
2 cups peanuts
1 tbsp cocoa powder
Centre Layer
1/2 cup coconut oil
1/2 cup maple syrup
1/2 cup crunchy peanut butter
topping
1/4 cup coconut oil
3 tbsp maple syrup
2 tbsp cocoa powder
1 Line a 20cm x 20cm baking tin with baking paper.
2 To make the base, add the dates to a small jug and cover with boiling water. Soak for 10 minutes.
3 Empty the water from the dates then place dates in the food processor. Add the peanuts and first measure of cocoa, then blitz until the peanuts have become finely chopped and the mixture is starting to ball together. You may need to stop and scrape the sides down as you go.
4 Press the mixture into the lined tray with a wet spoon or with wet hands and spread to the edges to create an even layer. Place in the freezer while you make the centre layer.
5 For the centre layer, place a medium saucepan on low heat. Add the first measures of coconut oil and maple syrup, melt together.
6 Add the peanut butter then increase the heat slightly until the mixture starts to bubble. Cook for a few minutes, stirring, to allow the mixture to caramelise.
7 Turn off the heat and pour the mixture over the base. Spread to the edges and place back in the freezer for 1 hour to firm up.
8 For the topping, melt the second measure of coconut oil in a saucepan on low heat. Once melted, turn off the heat and add the second measures of maple syrup and cocoa.
9 Whisk the mixture until well combined, then pour over the firm base from the freezer.
10 Put the tray back in the freezer and leave for an additional 2 hours, or overnight, to set.
11 Allow slice to sit at room temperature for 10 minutes before cutting into small pieces. Store in the freezer.
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