3 Vegan School Snacks
Last week we showed you our 3 go to school lunches because school is right around the corner. However no school lunch bag is complete without snacks. Snacks are arguably the best part of your school lunch.
Since we gave you 3 school lunches we thought it wouldn’t be right to give you anything but 3 school snacks to accompany those lunches.
Not only are these snacks super yummy, but they are also super easy to make and you can totally make a big batch of any of these and have them for the whole week!
Whether you are looking for savoury or sweet these snacks are sure to satisfy. See below for each recipe.
Crispy Baked Chickpeas
Serves: 1 cup chickpeas
- 1 can chickpeas, drained and rinsed
- 1 tbsp avocado oil
- 1/2 lime, juiced
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 tsp cumin
- Preheat oven to 400F
- Drain, rinse and pat dry your chickpeas. You can keep the chickpea liquid from the can and use it as an egg replacer or make our awesome Aquafaba Chocolate Mousse. (See recipe here.)
- Add your chickpeas to a mixing bowl along with your oil and lime juice. Mix until all the chickpeas are covered evenly.
- Add your spiced to the chickpeas and toss until coated evenly.
- Spread out your chickpeas evenly on a slipat or parchment lined baking sheet and bake for 25-30 minutes or until crispy.
Almond Butter Oat Bites
Serves: 16 one bite balls
- 1/2 cup rolled oats
- 1/4 cup almond butter
- 1/4 cup dates
- 1/2 tsp vanilla
- 1 tsp non-dairy milk
- 2 tbsp vegan chocolate chips (optional)
- In a food processor, process the rolled oats into a finer flour. You still want some texture to it, so pulse it a few times until you get your desired consistency.
- Add your dates, almond butter and vanilla to your food process and process until a dough forms.
- Add your non dairy milk and process again.
- Add your chocolate chips and mix in using a spoon or spatula.
- Roll your desired size balls and place in freezer safe dish. Freeze for 30 minutes to 1 hour. Store in fridge or freezer.
Serves: 2-3 cups of clusters
- 1 cup coconut shavings
- 1/2 cup sunflower seeds
- 1/2 cup pepita seeds
- 1/4 cup chia seeds
- 4 tbsp brown rice syrup
- Preheat oven to 350F
- To a bowl add all your dry ingredients and mix until evenly distributed. Add in your brown rice syrup and mix until all coated.
- Line an 8×8 baking pan with parchment paper and pour your coconut mixture into it. Spread into an even layer.
- Baked for about 20-22 minutes or until lightly browned.
- Allow to cool for at least an hour but preferably 6 hours. The longer the better.
- Break into bite size pieces and store in an airtight container.