Sort of malted milk ball thickness - enough to be chocolaty, but not overbearing.
Did that help?
I dunno. I found it soothing to have something flavorful to chew on, and it didn’t make me fat or damage my teeth.
See if you can find Rugenfisch herring in wine sauce (and others, there at least a dozen kinds), I’ll bet you really like it. It’s canned and firmer than the fresh jarred Vita but really tasty and about $3-4/ea. The 200 grams is a very nice portion size for me, too.
I like olives.
Stuffed with all manner of things. Garlic, Bleu cheese and peppers other than pimento.
I can generally fit a couple in my diet, of a day.
Filthy pickle brand stuffed olives are good.
A stuffed artichoke. Yum!
A crunchy peanut butter sandwich with a giant pile of romaine on it. Super crunch FTW!
How do you prepare these so they are snackable?
I’m a fan of homemade dessert hummus. Chickpeas, tahini, a bit of maple syrup or honey, salt, water. No extra oil (and I use drained tahini so it’s not so caloric). Also a fan of regular homemade hummus & crudites.
Took me decades to discover I adore pickled
Beets. But these beets beat all others. Honey ginger my favorite.
Hmm, I might have to try this.
Sorry for the delayed response, but they gave us the entire week off for Thanksgiving! 
Good question! A stuffed artichoke can easily be a meal, especially if it is a sizable one, so “snack-sizing” it is a good idea. AFTER the artichoke is cooked and cools off, simply cutting it in half can do the trick. Artichokes save well. They are vegetables, and the olive oil used for the stuffing keeps very well. You don’t want to overcook an artichoke because it gets dry and tough, so I steam them to warm them up after refrigeration. It moistens them as it brings them to the temperature you want.
I was watching Murder Before Evensong over the weekend (really liked it), and in one scene the priest and the police detective are at a pub. There’s a torn open snack bag on the table. Later, the priest tells his mother (who’s had to move in with him) that he’d “eaten” – he’d had crisps.
Well, we never got a good look at what crisps they specifically ate, but they looked to me like Bugles, not chips/crisps, and that got me craving Bugles. They’re so greasy. They’re so salty. They’re so good. A friend got me hooked on making dip with sour cream and cajun spices, and it’s perfect with Bugles. Sigh.
Herring in wine sauce with onions is good stuff, though I don’t have it often (no Triscuits, though). I always have it with a big dollop of sour cream. Herring and sour cream may sound weird if you haven’t had it, but it’s a classic combo.
A little cheese board with some Danish Fontina (a beautifully mild semi-soft cheese), aged cheddar, and some garlic-stuffed green olives makes a nice snack. Hardboiled eggs work well in addition if I’m willing to go to the trouble, deviled eggs if I’m willing to go to even more trouble. If there’s leftover pizza so much the better – nuking in the microwave and then finishing on a hot crepe pan for a crispy crust works really well. But at that point this is no longer a snack, but dinner!
I haven’t tried them yet but these artichoke heart-cups from Trader Joe’s are on My List. I’ve heard people put a scoop of TJ’s asiago dip in them and bake.
https://www.traderjoes.com/home/products/pdp/artichoke-bottoms-077333
I have recently discovered dark chocolate hummus. That is my healthy frosting for carrot sticks and wheat thins crackers, otherwise its a small slice of cheese and a slice of raw onion on a saltine cracker
I make “dessert” hummus without the chocolate, but it’s the same recipe otherwise.
I bought two bags two weeks ago, and have consumed one of them. They’re pretty good, though I personally liked their frozen quartered artichoke hearts more - haven’t seen them in ages.
They’re pretty good sized, which is good for stuffing. However to me they’re also a good bit less tender even after a careful steaming.
I marinate them for a few hours in EVOO (not too fancy though), some balsamic vinegar, and minced garlic, steam, and then put under the toaster/air fryer with a small cube of mozz on top until melted and just browned. Sprinkle of a coarse salt and grind of pepper later, and done.
Unfortunately I’m lactose intolerant, and lately even with lactaid I have to be careful. Occasionally in the past I’ve had herring in cream sauce, but found I preferred it with wine sauce.