#plantbasedsnacks

Enjoy this tasty vegan cookie dough dip without feeling bad about it. It's better for you than regular cookie dough because it's made with healthy things like chickpeas and peanut butter. Great for parties, get-togethers, or whenever you're hungry!

Ingredients: 1 can 15 oz chickpeas, drained and rinsed. 1/4 cup maple syrup. 1/4 cup creamy peanut butter. 2 tsp vanilla extract. 1/4 cup vegan chocolate chips.

Instructions: Put chickpeas, maple syrup, peanut butter, and vanilla extract in a food processor and blend them together. To make it smooth and creamy, scrape down the sides of the bowl as needed. Put the mixture in a bowl, and then add the vegan chocolate chips and mix them in. Put it in the fridge for at least 30 minutes before you serve it. You can dip fruit slices, pretzels, or cookies in it.

Prep Time: 10 minutes

Cook Time: 0 minutes

Enjoy this tasty vegan cookie dough dip without feeling bad about it. It's better for you than regular cookie dough because it's made with healthy things like chickpeas and peanut butter. Great for parties, get-togethers, or whenever you're hungry!

Ingredients: 1 can 15 oz chickpeas, drained and rinsed. 1/4 cup maple syrup. 1/4 cup creamy peanut butter. 2 tsp vanilla extract. 1/4 cup vegan chocolate chips.

Instructions: Put chickpeas, maple syrup, peanut butter, and vanilla extract in a food processor and blend them together. To make it smooth and creamy, scrape down the sides of the bowl as needed. Put the mixture in a bowl, and then add the vegan chocolate chips and mix them in. Put it in the fridge for at least 30 minutes before you serve it. You can dip fruit slices, pretzels, or cookies in it.

Prep Time: 10 minutes

Cook Time: 0 minutes

These vegan banana soft serve popsicles taste great and are creamy and tropical. These frozen treats are great on hot summer days or whenever you want something sweet and cool. They are made with ripe bananas, coconut milk, and a mix of pineapple and mango.

Ingredients: 4 ripe bananas, peeled and sliced. 1 cup coconut milk. 1/2 cup pineapple chunks. 1/2 cup mango chunks. 2 tablespoons maple syrup. 1 teaspoon vanilla extract. 1/4 cup shredded coconut optional, for garnish.

Instructions: Sliced bananas, coconut milk, pineapple chunks, mango chunks, maple syrup, and vanilla extract should all be put in a blender. As needed, scrape down the sides of the blender to make it smooth and creamy. I filled up each popsicle mold about three quarters of the way to the top with the mixture. Put a popsicle stick in the middle of each mold. Put it in the freezer for at least four hours, or until it gets hard. In order to get the popsicles out of the molds after they have frozen, run them under warm water for a short time. If you want, you can roll the part of the popsicles that will be seen in shredded coconut before serving.

Prep Time: 15 minutes

Cook Time: 0 minutes

This vegan version of the classic spinach artichoke dip is tasty, creamy, and great for get-togethers or parties. It's easy to make with only a few simple ingredients, and everyone will love it!

Ingredients: 1 cup raw cashews, soaked overnight. 1 cup unsweetened almond milk. 2 cups frozen spinach, thawed and drained. 1 can 14 oz artichoke hearts, drained and chopped. 3 cloves garlic, minced. 2 tablespoons nutritional yeast.

Instructions: Preheat oven to 350F 175C. In a blender, combine soaked cashews and almond milk. Blend until smooth. In a mixing bowl, combine the blended cashew mixture, spinach, artichoke hearts, minced garlic, and nutritional yeast. Mix until well combined. Transfer the mixture into a baking dish and spread it evenly. Bake for 25-30 minutes, or until the top is golden brown and bubbly. Serve hot with your favorite chips, crackers, or veggies.

Prep Time: 15 minutes

Cook Time: 30 minutes

Enjoy this tasty vegan cookie dough dip without feeling bad about it. It's better for you than regular cookie dough because it's made with healthy things like chickpeas and peanut butter. Great for parties, get-togethers, or whenever you're hungry!

Ingredients: 1 can 15 oz chickpeas, drained and rinsed. 1/4 cup maple syrup. 1/4 cup creamy peanut butter. 2 tsp vanilla extract. 1/4 cup vegan chocolate chips.

Instructions: Put chickpeas, maple syrup, peanut butter, and vanilla extract in a food processor and blend them together. To make it smooth and creamy, scrape down the sides of the bowl as needed. Put the mixture in a bowl, and then add the vegan chocolate chips and mix them in. Put it in the fridge for at least 30 minutes before you serve it. You can dip fruit slices, pretzels, or cookies in it.

Prep Time: 10 minutes

Cook Time: 0 minutes

These vegan raspberry oat bars are a great way to enjoy a healthy snack or dessert because they are made with both sweet raspberries and hearty oats. They're simple to make and taste great with fruit!

Ingredients: 2 cups rolled oats. 1 cup almond flour. 1/2 cup maple syrup. 1/4 cup coconut oil, melted. 1 tsp vanilla extract. 1/2 tsp baking powder. 1/4 tsp salt. 1 1/2 cups fresh raspberries.

Instructions: Preheat the oven to 350F 175C. In a large bowl, mix together rolled oats, almond flour, maple syrup, melted coconut oil, vanilla extract, baking powder, and salt until well combined. Press two-thirds of the mixture into the bottom of a parchment-lined 8x8 inch baking pan, creating an even layer. Spread the fresh raspberries evenly over the oat mixture in the pan. Sprinkle the remaining oat mixture over the raspberries, gently pressing down to adhere. Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the raspberries are bubbling. Remove from the oven and let cool completely before slicing into bars. Enjoy!

Prep Time: 15 minutes

Cook Time: 40 minutes

If you want a peanut buttery snack, these gluten-free vegan nutter butter bites are a great choice. They are the perfect mix of sweet and salty because they are made with healthy ingredients and dairy-free chocolate on top.

Ingredients: 1 cup gluten-free rolled oats. 1 cup unsalted roasted peanuts. 1/4 cup maple syrup. 2 tablespoons coconut oil, melted. 1 teaspoon vanilla extract. 1/4 teaspoon salt. 1/2 cup creamy peanut butter. 1/4 cup dairy-free chocolate chips.

Instructions: In a food processor, pulse the oats and peanuts until finely ground. Add maple syrup, melted coconut oil, vanilla extract, and salt. Pulse until mixture comes together. Form mixture into small balls and place on a parchment-lined baking sheet. Using your thumb or the back of a spoon, make an indentation in the center of each ball. Fill each indentation with a small amount of peanut butter. Melt chocolate chips in the microwave or over a double boiler, stirring until smooth. Drizzle melted chocolate over the peanut butter-filled balls. Place in the refrigerator for 30 minutes to set. Enjoy these delicious gluten-free vegan nutter butter bites!

Prep Time: 20 minutes

Cook Time: 0 minutes

These thick and chewy vegan oatmeal chocolate chip cookies are a delightful treat for anyone craving a satisfyingly sweet snack. Made with wholesome ingredients like oats, coconut oil, and almond milk, they're perfect for vegans and non-vegans alike!

Ingredients: 2 cups rolled oats. 1 cup all-purpose flour. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1/2 cup coconut oil, melted. 3/4 cup brown sugar. 1/4 cup maple syrup. 1/4 cup almond milk. 1 tsp vanilla extract. 1 cup vegan chocolate chips.

Instructions: Warm the oven up to 175F 350C. Put parchment paper on the bottom of a baking sheet. Oats, flour, baking powder, baking soda, and salt should all be mixed together in a large bowl. Melt the coconut oil and add the brown sugar, maple syrup, almond milk, and vanilla extract. In a different bowl, whisk the ingredients together until they are well mixed. Add the wet ingredients to the dry ones and mix them together until they are just mixed. Add the chocolate chips and mix them in. Drop dough onto the baking sheet that has been prepared, leaving some space between each cookie. You can use a cookie scoop or a spoon to do this. Put it in the oven for 12 to 15 minutes, or until the edges turn golden brown. Take it out of the oven and let it cool for 5 minutes on the baking sheet. Then, move it to a wire rack to finish cooling.

Prep Time: 15 minutes

Cook Time: 15 minutes