Today we’re bringing you three different vegan snacks that are easy to make and delicious! We’ve got healthy energy balls, creamy baba ganoush and smooth nutella. Each snack is great for a quick pick me up between meals that any lazy cook can make!
The energy balls are amazing for on the go, post workout and for taking to school or work. They’re tasty and pack a nutrient punch! These are a great healthy alternative for any occasion.
The baba ganoush is perfect to have as a dip with pita bread and other veggies for an easy, delicious snack. You can make this in a larger batch and store in the fridge for up to a few days after making.
The decadent nutella is our slightly healthier version of the store bought jars. Depending on how long you blend this for you can have a smooth or slightly crunchy consistency – whichever you prefer! Spread this on toast or onto fruit for a satisfyingly sweet snack to curb the chocolate cravings.
We hope you love each of these recipes! They’re…
100% plant-based and vegan
Enjoy these tasty snacks any day of the week!
2 medium eggplants
Juice and zest of 1 lemon
4 tablespoons tahini
¼ tsp of zaatar
pinch sea salt
1 tablespoon of extra virgin olive oil (for garnish
Pinch zaatar (for garnish)
Preheat the oven to 180 C Fan.
Place the aubergines on a baking tray and roast for 30-40 minutes until very soft, set aside to cool.
Cut in half and peel of the skin, add to a food processor.
Add the lemon juice and zest, tahini, zaatar and salt and process until smooth.
Garnish with olive oil and zaatar, serve with veggies and pita bread.
200g hazelnuts, preferably blanched
250g chocolate, about 70% cocoa (or see above)
75g maple syrup
3 tbsp powdered coconut milk
350ml coconut cream
½ tsp vanilla extract
Pinch of salt
Preheat the oven to 180 C Fan. Place the hazelnuts on a roasting tray and roast for 10 minutes.
While the hazel nuts are roasting, place the chocolate in a bain marie and heat until melted, set aside to cool slightly.
Add the maple syrup, powdered coconut milk and coconut cream to a saucepan. Bring to a boil and set aside.
Place the toasted hazelnuts in a food processor and process till smooth. Add the melted chocolate, coconut cream mixture, vanilla and salt. Process until completely smooth.
Pour in to a jar and allow to set in the fridge for a few hours
100g rolled oats,
25g pumpkin seeds
25g sesame seeds
25g desiccated coconut
50g pecans, chopped
100g medjool dates, pitted
Pinch of cinnamon
50g maple syrup
1 teaspoons of Sea salt
1 teaspoon vanilla extract
25g chocolate, chopped
Preheat the oven to 180C Fan. Place the oats, pumpkin seeds, sesame seeds, coconut and pecan on a baking sheet and toast for 5- 10 minutes. Set aside and allow to cool.
Place the dates, cinnamon, maple syrup, salt and vanilla in a food processor and puree. Remove and add to a mixing bowl. Add the cooled toasted oats, seeds and nuts and the chopped chocolate. Mix well together using your hands or a wooden spoon.
Roll in to balls, should make approximately 20 balls.
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