Easy sustainable snacks you can make (They’re all vegan!)

Mango-Tomato Salsa:

• 2 cups mango, diced

• 1 cup cherry tomatoes, diced

• 1/2 cup onion, minced

• 1/4 cup red bell pepper, diced

• 1 garlic clove, minced

• 2 tablespoons cilantro leaves, chopped

• 2 tablespoons lime, juiced

• salt, to taste

1. Stir all ingredients together except for cilantro and lime. After mixing, add cilantro and lime and stir again. Place in the fridge for 10 minutes to chill. Enjoy with tortilla chips or as a topping on food!

Strawberry Basil Creamsicles:

• 2 cups (480 ml) fresh strawberries

• 1 (14 ounce / 400ml) can full–fat coconut milk

• 2 tablespoons maple syrup or other sweetener

• 10 to 15 fresh basil leaves

1. Place all ingredients in a blender or food processor and blend

2. Pour mixture into popsicle molds

3. Freeze for 4-6 hours. Enjoy!

Rice Krispie Squares:

• 1/3 cup coconut butter (not oil, see note) OR 1/2 cup macadamia nut butter (see note)

• 1/2 cup brown rice syrup or coconut nectar, see note

• 3 tbsp unrefined sugar can reduce or omit, to taste

• 1/4 tsp sea salt

• 1 – 1 1/2 tsp pure vanilla extract

• 3 1/2 – 4 cups natural brown rice crisp cereal

1. Heat a saucepan over medium heat and add coconut butter, brown rice syrup, sugar, sea salt, and vanilla extract and dissolve

2. Once dissolved, combine with rice cereal in a large, greased pan. 

3. Refrigerate until cooled and enjoy!

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