Our Fave Veganuary Snacks

Veganuary is in full swing and we know those snack cravings might be sneaking in! Whether you’re living the vegan lifestyle full time, giving Veganuary a go, or simply looking for some healthier snack options, we’ve put together some of our fave vegan snacks to keep you going throughout the day.

Ingredients:

• 3 large black/ripe bananas
• 75ml vegetable oil or sunflower oil, plus extra for the tin
• 100g brown sugar
• 225g plain flour (or use self-raising flour and reduce the baking powder to 2 heaped tsp)
• 3 heaped tsp baking powder
• 3 tsp cinnamon or mixed spice
• 50g dried fruit or nuts (optional)

Method:

STEP 1: Heat oven to 200C/180C fan/gas 6. Mash 3 large black peeled bananas with a fork, then mix well with 75g vegetable or sunflower oil and 100g brown sugar.

STEP 2: Add 225g plain flour, 3 heaped tsp baking powder and 3 tsp cinnamon or mixed spice, and combine well. Add 50g dried fruit or nuts, if using.

STEP 3: Bake in an oiled, lined 2lb loaf tin for 20 minutes. Check and cover with foil if the cake is browning.

STEP 4: Bake for another 20 minutes, or until a skewer comes out clean.

STEP 5: Allow to cool a little before slicing. It's delicious freshly baked, but develops a lovely gooey quality the day after.

Vegan Peanut Butter Cups

Next up is a super indulgent sweet treat. These rich and nutty Peanut Butter Cups are the perfect snack to add some sweetness in between meals. Paired with a cup of tea, you simply can’t go wrong.

Ingredients:

• -1/4 cup of Gluten-free Oats
• -100g of Organic Peanuts
• -2 & 1/2 Tablespoons of Organic Peanut Butter
• -1/4 Teaspoon of Vanilla Extract
• -2 Tablespoons of Coconut Oil (melted)
• -1/2 Tablespoon of Maple Syrup
• -Pinch of Salt
• -Organic Peanut Butter
• -3 & 1/2 Tablespoons of Coconut Oil (Melted)
• -3 tablespoons of Maple Syrup
• -2 & 1/2 Tablespoons of Cocoa Powder (you can use Cacao)
• -Pinch of Salt

Method:

STEP 1:Line a cupcake tin with cases.

STEP 2: In a food processor/blender, add in the Oats & Peanuts and whizz up on high until crumb like. This will take a few minutes.

STEP 3: Add in Peanut Butter,Vanilla extract, Salt, Coconut Oil and Maple Syrup. Blend until combined.

STEP 4: Place equal amount of the mixture into each cupcake case, pressing down until smooth and even.

STEP 5: Pop a 1/2 teaspoon of Peanut Butter on top of each base then place the tray into the freezer whilst you make the Chocolate topping.

STEP 6: In a food processor/blender, combine the Melted Coconut Oil, Maple Syrup, Cocoa or Cacao Powder and Salt until silky smooth.

STEP 7: Pour some chocolate into each case, then pop the tray into the freezer to set. This will take around 1 hour!

STEP 8: Once firm, remove from the cases and serve. Leave at room temperature for 10-15 minutes before eating! Keep in a sealed container in the fridge. Recipe by Holly Jade at The Little Blog of Vegan

 Homemade Hummus

More savoury than sweet? Another of our go-to vegan snacks HAS to be a home made hummus! The perfect accompaniment carrot, pepper, cucumber or pitta and feel free to mix up the flavour by adding roasted peppers, tomatoes or vegan pesto to the hummus!

Ingredients:

• 400g can chickpeas, washed and drained
• Juice 1/2 lemon
• 1 garlic clove
• 2 tbsp olive oil
• 2 tbsp tahini paste

Method:

STEP 1