easy vegan snacks

A delicious dehydrated fruit leather that reminds you of a fruit roll-up!

Blueberry Fruit Leather

blueberries (or fresh berry of choice (strawberries, raspberries

tbsp chia seeds

maple syrup (optional)

Preheat the oven to 175F and line a baking sheet with a silicone baking mat. Parchment paper can also work, but it must lie completely flat on your baking sheet.

Add all ingredients to a high speed blender and combine until smooth.

Pour onto the baking sheet, and using a flat spatula, spread out into a rectangle shape. Ensure the edges are thicker than the center, as they will dry quicker.

Place in the oven for 2 1/2 hours. Check, and spin the baking sheet. Bake for an additional 2 hours before checking again. The time will vary depending on the water content of the fruit. The fruit leather is ready when it effortlessly lifts off of the silicone sheet or parchment paper. If it is dry around the edges you can rehydrate with a wet cloth.

Store rolled in wax paper or parchment as desired.

A delicious Scrappy Cooking recipe with only 5 ingredients that anyone can make!

Oat Pulp Truffle Recipe

oat pulp (start with 1 cup, you can add more if needed)

peanut butter (drippy)

maple syrup

salt

cocoa powder (for coating)

Combine the oat pulp, peanut butter, maple syrup and salt until a smooth batter is formed. Place in the fridge for at least 1 hour until the mixture is more firm, and able to be rolled into balls. 

Using clean wet hands, roll the mixture into truffles. Add the cocoa powder to a plate, and roll the peanut butter truffles to coat. Alternatively, roll in shredded coconut or crushed walnuts, depending on preference. 

Enjoy immediately, or store in an air tight container for up to 3 days. 

An easy, budget-friendly pumpkin seed snack

Cinnamon Toasted Pumpkin Seeds

pumpkin seeds (unshelled)

olive oil

cinnamon

Remove the guts and pumpkin seeds from your pumpkin. Separate the seeds from the guts.

Rinse and then dry in a cloth. Not all pumpkin residue needs to be removed here. Just do your best.

Toss in a small amount of olive oil, maple syrup and cinnamon.

Roast at 375F for 12 minutes until toasty!

Great way to our pumpkin seeds after halloween! I cooked them a bit more for more of a crunch. 

A delicious, simple recipe that can be served as breakfast, sweet snack, or healthy dessert.

Mango Chia Pudding

low fat coconut milk (or vegan milk of choice)

plant-based yogurt

tsp vanilla extract

mango (approximately 2 mangoes, peeled and chopped)

turmeric (optional)

chia seeds

Blend together the coconut milk, yogurt, vanilla, maple syrup, mango and turmeric if using.

Pour in the chia seeds, stir, then allow the mixture to set overnight.

Enjoy the next day or store in the fridge for up to 4 days.

Top 4 easy vegan snacks recipes from across the web

The most viewed easy vegan snacks recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Blueberry Fruit Leather

Oat Pulp Truffle Recipe

Cinnamon Toasted Pumpkin Seeds

Mango Chia Pudding

Top 4 easy vegan snacks recipes from across the web

The most viewed easy vegan snacks recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Blueberry Fruit Leather

Oat Pulp Truffle Recipe

Cinnamon Toasted Pumpkin Seeds

Mango Chia Pudding

The most viewed easy vegan snacks recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine