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Healthy vegan snacks?!
Oh yeah, you asked for it, and I’m giving it to you! Even better, I collaborated with my friend Megan of Healthy Grocery Girl to hook you up with not 1, not 2, not 3, not even 4 or 5, but 6 easy vegan snack recipes!!!
Trust me, I know how difficult it can be to decide what you should be snacking on to maintain your healthy lifestyle. Those 100 calorie snack packs are a joke, and that bag of tortilla chips presents far too much temptation, especially once there’s guacamole involved. …or sweet potato hummus. Oh damn! That stuff will guarantee an empty bag within the hour, without a crumb to be found.
Megan, a vegan registered dietician and Youtube host, shared three recipes with my channel, and I shared 3 of my own with hers. I’ve embedded the videos below. Make sure you take a second to subscribe to our channels (linked above). Don’t miss our future goodies too.
…all of these yummy recipes are below too…
SAVORY VEGAN SNACKS WITH MEGAN {SPICY BAKED CHICKPEAS, APPLE “CUPCAKES”, CHEESY VEGAN POPCORN}
SWEET SNACKS WITH YOURS TRULY {RAW CARROT CAKE TRUFFLES, RAW PEACH CRUMBLE, BANANA CHOCOLATE SMOOTHIE}
Would you like to see some more healthy snack videos recipes from me? Any special requests are welcome!
Spicy Roasted Chickpeas
Ingredients
- 1 can, 15-ounces unsalted chickpeas
- 1 teaspoon coconut oil *optional
- Sprinkling of chili powder
- Sprinkling of sea salt
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- Drain and rinse garbanzo beans and place on a baking sheet.
- Drizzle with coconut oil (this step is optional but helps the chickpeas crisp up) and sprinkle with sea salt and chili powder.
- Bake for 25 - 30 minutes or until crispy.
Apple "Cupcakes"
Ingredients
- 1 medium apple
- 2 tablespoons almond butter
- Chocolate chips, cacao nibs, dried fruit, nuts or unsweetened coconut as topping
Instructions
- Slice apples into discs.
- Spread nut butter on top as frosting.
- Sprinkle with toppings of choice as topping.
Cheesy Vegan Popcorn
Ingredients
- 1/4 cup organic popcorn kernels
- 1 tablespoon organic unrefined coconut oil
- 1 to 2 tablespoons nutritional yeast
- Dash of sea salt
Instructions
- In a stovetop pan, I use a small to medium sauce pan, on medium heat, add popcorn kernels and coconut butter, and place lid on.
- Slowly move the stovetop pan around in a circular motion over the burner, so as to slightly rotate the kernels inside.
- As the coconut butter melts, this will also help each popcorn kernel become evenly coated with coconut butter. If you do not do this step, the kernels will stick and stay in place and can burn. Continue to slowly move the stovetop pan around on top of the burner until all the kernels are popped inside or they begin to slow down with a few seconds in between each pop.
- Be careful when removing the lid, some popcorn kernels can POP out!
- Transfer into a large bowl and sprinkle with nutritional yeast and a dash of sea salt.
- Eat immediately! Best when warm, but also makes for a great snack later!
Raw Peach Crumble
Ingredients
- 4 ripe peaches, sliced 1/4 inch thick
- 2 tsp maple syrup, optional, if your peaches aren’t as sweet as you’d like
- 1 1/2 cup pecans
- 1/2 cup Medjool dates, pitted and chopped
- 1 tsp fresh ginger, grated
- dash of cinnamon
- pinch of sea salt
Instructions
- In a large bowl toss the sliced peaches with maple syrup.
- In food processor, pulse pecans, dates, ginger, cinnamon and salt until a hearty nut crumble is left. Add this crumble to the sliced peaches, toss lightly, then spoon into a pie dish to serve.
Raw Carrot Cake Truffles
Ingredients
- 1 cup pitted dates
- 1/2 cup unsweetened shredded coconut
- 1 1/4 cup walnuts
- 1 tsp cinnamon
- dash of sea salt
- 1 tsp fresh ginger, grated
- 3/4 cup shredded carrot
Instructions
- In a food processor combine dates, coconut, walnuts, cinnamon, sea salt, and ginger. Pulse until combined, but still a hearty crumbly texture.
- Add the shredded carrot, and pulse again to combine.
- Form into 2-3 tablespoon sized balls. Roll in extra coconut shreds, and place in the refrigerator to firm, or serve immediately.
Banana Chocolate Smoothie
Ingredients
- 2 frozen ripe bananas
- 2 cups soy milk, or another non-dairy milk
- 4 tbsp raw cacao powder, or cocoa powder
- 2 pitted dates, optional
Instructions
- Blend all of the ingredients until smooth.
These all look really good, but are chocolate chips vegan?
Thank you! Yes, you can buy vegan chocolate chips. I usually use the Enjoy Life Brand. But there are others, just check the ingredients 🙂
Thanks for this post… I am always looking for healthy vegan snacks that I can share with family and friends… These look so yummy!
Wonderful! I’m so glad I could share some of my favorites, and Megan’s too 🙂