Healthy vegan snacks?
You asked for them, so here they are. I teamed up with my friend Megan from Healthy Grocery Girl to bring you six simple, delicious vegan snacks. These recipes are practical, wholesome, and easy to make at home.
Choosing the right snack can be tricky. Those tiny pre-packaged portions rarely satisfy, and a big bag of chips is too tempting—especially when there’s guacamole or sweet potato hummus around. Instead, try these satisfying, nutrient-dense options that support a healthy lifestyle without sacrificing flavor.
Megan, a vegan registered dietitian and YouTube host, shared three snack ideas on my channel, and I shared three with hers. The videos are embedded below for quick reference—please subscribe to both channels to catch future collaborations and recipes.
All six recipes are included below for easy browsing.
SAVORY SNACKS WITH MEGAN {SPICY BAKED CHICKPEAS, APPLE “CUPCAKES”, CHEESY VEGAN POPCORN}
SWEET SNACKS WITH ME {RAW CARROT CAKE TRUFFLES, RAW PEACH CRUMBLE, BANANA CHOCOLATE SMOOTHIE}
Would you like more healthy snack videos? Leave requests—I love testing new ideas.
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 oven to 425°F (220°C).
- Drain and rinse chickpeas; spread on a baking sheet.
- Drizzle with coconut oil if using, then sprinkle with sea salt and chili powder.
- Bake 25–30 minutes, or until crispy.
Apple “Cupcakes”
Ingredients
- 1 medium apple, sliced into discs
- 2 tablespoons almond butter
- Toppings: chocolate chips, cacao nibs, dried fruit, nuts, or unsweetened coconut
Instructions
- Slice apples into discs.
- Spread nut butter on each slice.
- Sprinkle toppings of choice.
Cheesy Vegan Popcorn
Ingredients
- 1/4 cup organic popcorn kernels
- 1 tablespoon organic unrefined coconut oil
- 1–2 tablespoons nutritional yeast
- Dash of sea salt
Instructions
- Heat popcorn kernels and coconut oil in a covered stovetop pan over medium heat, gently moving the pan so kernels rotate and pop evenly.
- When popping slows, remove from heat carefully and transfer to a bowl.
- Sprinkle with nutritional yeast and sea salt. Serve warm.
Raw Peach Crumble
Ingredients
- 4 ripe peaches, sliced 1/4 inch thick
- 2 tsp maple syrup (optional, if peaches are not very sweet)
- 1 1/2 cups pecans
- 1/2 cup Medjool dates, pitted and chopped
- 1 tsp fresh grated ginger
- Dash of cinnamon
- Pinch of sea salt
Instructions
- Toss sliced peaches with maple syrup if using.
- Pulse pecans, dates, ginger, cinnamon, and salt in a food processor until a coarse crumble forms.
- Combine crumble with peaches, toss lightly, and serve in a dish.
Raw Carrot Cake Truffles
Ingredients
- 1 cup pitted dates
- 1/2 cup unsweetened shredded coconut
- 1 1/4 cups walnuts
- 1 tsp cinnamon
- Dash of sea salt
- 1 tsp fresh grated ginger
- 3/4 cup shredded carrot
Instructions
- Pulse dates, coconut, walnuts, cinnamon, salt, and ginger in a food processor until a coarse mixture forms.
- Add shredded carrot and pulse to combine.
- Form into 2–3 tablespoon balls, roll in extra coconut, and refrigerate 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 ingredients until smooth.