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.
- 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)
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.
- -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
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
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!
- 400g can chickpeas, washed and drained
- Juice 1/2 lemon
- 1 garlic clove
- 2 tbsp olive oil
- 2 tbsp tahini paste
Whizz together the chickpeas, garlic, tahini paste, olive oil and lemon juice in a blender until smooth – loosen with a little water if you like. If you don’t have a blender, mash smooth with a fork or masher. Will keep in fridge for up to 5 days.