This Vegan Travel Snacks post is sponsored by Thrive Market. I purchased most of the ingredients used in these recipes from their site. Shipping is fast and products are often 25–50% less than traditional retailers.
I call these vegan travel snacks, but they’re great for everyday life too. If you’re like me, having healthy, grab-and-go vegan snacks is essential. Whether I’m working, hiking, commuting, or relaxing at home, I always keep snacks on hand. Travel snacks have an extra requirement: they must travel well. Dips and soft produce can be messy or perishable, but the three recipes below stay fresh for days and travel neatly in a bag or cooler.
Making these at home is cheaper and healthier than most store-bought options. I had the ingredients delivered to my rental and made all three recipes with minimal kitchen tools—simple, quick, and satisfying.
Almond Butter Rice Crispy Treats | Vegan Travel Snacks
Ingredients
- 1/2 cup almond butter (or other nut butter)
- 1/3 cup maple syrup or agave
- 3 cups brown rice crisps
- 1/4 cup chocolate chips
Instructions
- Line a 9×9 baking dish with parchment paper.
- Warm the almond butter and maple syrup in a pot over medium heat until softened and combined.
- Remove from heat and stir in the rice crisps and chocolate chips, coating everything evenly.
- Press the mixture firmly into the prepared dish using a piece of parchment paper to smooth the top.
- Chill in the refrigerator for about 1 hour until firm. Store refrigerated to keep bars firm; they will soften if left at room temperature for long.
Spicy Roasted Pepitas
Ingredients
- 3 tbsp hot sauce (Louisiana-style works well)
- 3 tbsp grade B maple syrup
- 1 tsp coarse sea salt or Maldon flakes
- 2 1/2 cups raw pumpkin seeds (pepitas)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the hot sauce and maple syrup until combined.
- Toss the pumpkin seeds in the sauce mixture until evenly coated.
- Spread the seeds into a single layer on the prepared baking sheet and sprinkle with sea salt.
- Roast for 10 minutes, stir, then roast another 10 minutes. Remove and let cool until crisp. Store in an airtight container.
Sticky Nut Bars
Ingredients
- 1/3 cup brown rice syrup
- 1/2 cup unsalted roasted almonds
- 1/2 cup unsalted roasted pecans
- 1/2 cup unsalted roasted hazelnuts
- 1/2 cup unsalted roasted pumpkin seeds
- 2 tablespoons cacao nibs
- 2 tablespoons goji berries
- 1/2 teaspoon cinnamon
Instructions
- Line a 9×9 baking dish with parchment paper.
- Pour the brown rice syrup into a small saucepan and bring to a simmer over medium-high heat.
- After it bubbles briefly (about 15 seconds), remove from heat and stir in the nuts, seeds, cacao nibs, goji berries, and cinnamon until everything is well coated.
- Press the mixture firmly into the prepared pan, using parchment to smooth the surface.
- Refrigerate for about 1 hour until the bars firm and are less sticky. Store chilled to keep them firm; they will soften at room temperature.
Which of these would you try on your next trip? Share your favorite travel snacks in the comments below!