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This Vegan Travel Snacks post is sponsored by Thrive Market, an online retailer of natural foods and products. I bought most of the ingredients for these recipes from their website. Shipping is fast and free, and the products are 25-50% less expensive than traditional retailers. Click here to get 25% off your order, free shipping, and a free 30-day membership! 
I’m calling these vegan travel snacks, but these delicious treats aren’t just suitable for traveling. If you’re like me, healthy vegan snacks are a daily necessity. Whether I’m working, hiking, traveling, or just chillin’ at home, I’ve got my snacks. However, travel snacks have one requirement that isn’t so important for at-home snacks: they must be easy to pack and eat on the go. Hummus, salsa, and pudding won’t even make it pass TSA! Fresh fruit is highly perishable, and could be smushed easily. These 3 vegan travel snacks, however, will stay fresh for days, and pack up neatly.
These homemade snacks are healthier than store-bought alternatives, and so much cheaper!! I had the ingredients sent to my Airbnb, and made them all using very few kitchen tools. Easy peasy!
Almond Butter Rice Crispy Treats | Vegan Travel Snacks
Ingredients
- ½ cup almond butter, or other nut butter
- ⅓ cup maple syrup or agave
- 3 cups brown rice crisps
- ¼ cup chocolate chips
Instructions
- Line a 9x9 baking dish with parchment paper.
- Warm and soften the almond butter and maple syrup over medium heat in a large pot.
- Remove from heat, and stir in the rice crisps and chocolate chips. Make sure they are all coated in the almond butter mixture.
- Transfer to the baking dish, and press firmly with a palm sized piece of parchment paper.
- Allow the bars to firm in the refrigerator for about 1 hour before enjoying.
- Store in the fridge to keep the bars firm. They will soften if they sit out for a while.
Spicy Roasted Pepitas
Ingredients
- 3 tbsp hot sauce, my favorite is Louisiana brand
- 3 tbsp grade B maple syrup
- 1 tsp Maldon sea salt, preferred or coarse sea salt
- 2½ cups raw pumpkin seeds, aka pepitas or nuts
Instructions
- Preheat oven to 350° and line a baking sheet with parchment paper.
- In a medium mixing bowl, stir together the hot sauce and maple syrup.
- Add in the pumpkin seeds, and stir well to coat.
- Spread the seeds over the baking sheet in an even layer.
- Sprinkle the sea salt over the seeds.
- Roast for 10 minutes. Then remove to stir seeds.
- Continue roasting another 10. Then remove from the oven to cool and harden.
Sticky Nut Bars
Ingredients
- 1/3 cup brown rice syrup
- 1/2 cup unsalted roasted almonds
- 1/2 cup unsalted roasted pecans
- 1/2 cup unsalted roasted hazelnuts
- 1/2 cup unsalted roasted pumpkin seeds
- 2 tablespoons cacao nibs.
- 2 tablespoons goji berries
- 1/2 teaspoon cinnamon
Instructions
- Line a 9x9 baking dish with parchment paper.
- Pour the brown rice syrup into a saucepan, and bring it to a simmer on medium-high heat.
- After about 15 seconds of boiling, remove it from the heat and add the remaining ingredients, and stir well to coat everything in the brown rice syrup.
- Pour it into the baking dish, and press firmly with a palm sized piece of parchment paper.
- Place the bars into the fridge to firm and become less sticky for about 1 hour before enjoying.
- Store in the fridge to keep the bars firm. They will soften if they sit out for a while.
What are your favorite travel snacks? Comment below!
Can you use date sugar instead of Brown Rice Syrup?
Jeanne` I tried your cauliflower ,buffalo chicken It was easy to make.your right you have to drudge it twice.it was very good.Keep making videos I like them. I have your cookbook too.God Bless you in all you do.