Plant-based snacks and desserts.
Below you will find inspiration for 25 plant-based snacks and desserts. These recipes will satisfy your cravings without compromising on flavour. So whether you’re vegan, vegetarian, or just looking for some delicious plant-based treats, this blog has something for everyone.
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Snacks
1. Roasted Chickpeas
For quick and crispy roasted chickpeas, rinse and drain a can of chickpeas, then spread them on a baking sheet. Drizzle the chickpeas with olive oil and season them with salt, pepper, and any other desired spices. Bake the chickpeas in a preheated at 175°C oven for 25–30 minutes until crispy.
If you have an air fryer, place them at 180°C and cook for about 15 minutes, shaking the basket every 5 minutes to ensure even cooking.
2. Veggie Chips
Cut your favourite vegetables, such as sweet potatoes, beets, carrots, zucchini, and parsnips, into thin slices with a mandoline or knife. Place the slices onto a baking sheet lined with parchment paper and brush them with olive oil. Sprinkle with salt, pepper, and any other seasonings. Bake in a preheated at 175°C oven for 20–25 minutes, flipping the slices once halfway through. Enjoy!
3. Edamame Beans
Bring a pot of water to a boil on the stove to cook them. Add the edamame beans and simmer for 4–5 minutes until tender. Once cooked, strain the beans and serve with a sprinkle of salt. Enjoy!
4. Fruit & Nut Trail Mix
For a tasty and nutritious snack, simply combine some vegan-friendly dried fruits such as raisins, cranberries, and apricots with a variety of nuts, seeds, and other plant-based ingredients like coconut flakes and pumpkin seeds. Mix everything and store in an airtight container for an easy, delicious snack. Enjoy!
5. Peanut Butter & Banana Toast
Spread some peanut butter onto a piece of toasted bread (preferably whole meal for more vitamins, fibre and a better feeling of satiety) and top with sliced bananas. You can sprinkle with cinnamon and/or drizzle with syrup for extra flavour. Enjoy!
6. Air-Fried Sweet Potato Fries
Start by cutting the sweet potatoes into small cubes, then place them in the air fryer basket. Cook at 175°C for 10 minutes, shaking the basket occasionally to ensure even cooking. Once they are done, season with salt, pepper, and any other desired spices. Optionally pair with your favourite dipping sauce. Enjoy!
7. Carrot Sticks & Hummus
Start by washing and peeling 4–5 large carrots, then cut them into thin strips or coins. Place the carrot sticks in a bowl and coat them with a light layer of olive oil and salt. Transfer to an air fryer basket and cook at 175°C for 10 minutes, shaking the basket periodically.
Serve with a side of hummus or make your own from scratch; Add a can of drained chickpeas to a food processor, then blend until smooth. Next, add some tahini, garlic, lemon juice, olive oil, cumin, and salt. Blend until everything is combined, then add a drizzle of water if needed. Enjoy with your carrot sticks!
8. Chocolate-Dipped Fruit
Melt some vegan dark chocolate in the microwave or double boiler. Dip the desired fruits (strawberries and bananas work best) into the melted chocolate, then place onto a parchment-lined baking sheet and place in the fridge until the chocolate hardens. Enjoy!
9. Kale Chips
All you need is a head of kale, some oil, and your favourite seasoning. Preheat your oven to 175C. Cut the kale leaves away from the thick centre stems and toss them with some oil. Lay the leaves on an ungreased baking sheet and sprinkle with your favourite seasonings. Bake for 10–15 minutes until they are crispy and golden brown. Enjoy!
10. Roasted Nuts & Seeds
Start by preheating your oven to 180C. Spread the desired amount of raw nuts and seeds (I like almonds, cashews, walnuts, pecans, pumpkin seeds, sunflower seeds, sesame seeds, and flax seeds) in a single layer on a baking sheet. You can season the nuts and seeds with some oil and salt or other favourite seasonings if you’d like. Bake for 10–15 minutes, occasionally stirring until the nuts and seeds are lightly browned and fragrant. Let cool completely before serving. You can store them in an airtight storage container. Enjoy!
11. Seasonal Fruit Salad
Easy and nutritious. Simply add any seasonal fruit you enjoy in a bowl. You can top it with some nuts or seeds, coconut flakes, granola or maple syrup. Enjoy!
Desserts
12. Fruit Crumble
Start by preheating your oven to 180°C. Combine 2–3 cups of thinly sliced fruit of choice, 3 tablespoons of sugar or another sweetener, and 1 teaspoon of lemon juice in a large bowl. Mix until the fruit is evenly coated.
In a separate bowl, mix together 1 cup of flour, 1/4 cup of sugar, 1 teaspoon of cinnamon or other spices, and 1/2 cup of rolled oats for the crumble topping. Add a few tablespoons of coconut oil or vegan butter to the dry ingredient mixture to create a crumbly texture.
Sprinkle the topping over the fruit and bake for approximately 45 minutes or until the top is golden brown. Enjoy!
13. Banana Bread with Dark Chocolate
To begin, preheat oven to 190°C. In one bowl, whisk together 1 cup white whole wheat flour, ¾ cup oat flakes, ½ teaspoon ground cinnamon (optional), ½ teaspoon salt and 1 teaspoon baking soda.
In another bowl, beat together 2 heaped tablespoons of plant-based yoghurt, ½ cup melted coconut oil (or olive oil), ½ cup maple syrup, ¼ cup milk (almond milk is recommended) and 1 teaspoon vanilla extract for 2 minutes. Then stir in the mashed bananas. Lastly, add the flour mixture and ½ cup dark chocolate chips (or any other add-ins of your choice) and mix until combined.
Grease the bottom of the cake pan, or cover it in parchment paper, and pour the batter in. You can also sprinkle some more cinnamon, banana slices, or any other topping of your liking on top. Bake for 50–60 minutes or until a toothpick inserted comes out clean. Let it cool for 10 minutes, slice and enjoy!
14. Orange Chocolate Cake
Combine 1 and 1/2 cups of all-purpose flour, 1 cup of coconut sugar, 1/3 cup of cocoa, 1 teaspoon of baking soda, 1/2 teaspoon of baking powder, and 1/4 teaspoon of salt in a large bowl.
In a separate bowl, mix together 1 cup of vegan milk, 2 tablespoons of orange zest, 1/4 cup of fresh orange juice, 1/4 cup of vegetable oil, and 1 teaspoon of vanilla extract.
Pour the wet ingredients over the dry ingredients and stir until a thick batter forms. Grease the sides and bottom of a pan and pour in the batter. Bake for 35–40 minutes or a little longer at 175°C. Once the cake is finished baking, let it cool before frosting. You can make a simple vegan chocolate frosting by combining 1/2 cup of vegan butter, 4 cups of powdered sugar, and 3 tablespoons of cocoa powder. Stir until the ingredients are combined, and spread the frosting over the cooled cake. Enjoy!
15. Fudgy Brownies
Preheat oven to 175°C. In a small bowl, whisk 2 tbsp ground flax with 5 tbsp water, and set aside to thicken. This will be your ‘egg’.
In a medium pot, add 1 1/2cups granulated sugar and ½ cup water and heat over low heat until sugar dissolves.
In a large bowl, stir together 2/3 cup cocoa powder, 1 1/2 cups all-purpose flour, ½ tsp salt, and as many chocolate chips as your heart desires :).
Add in 1/2 cup vegetable or coconut oil, 1 tbsp vanilla extract, the flax egg, and the sugar-water and mix until combined. Transfer to a baking dish lined with parchment paper, sprinkle with additional chocolate chips if desired, and bake for 40 minutes. Let it cool completely, and enjoy!
16. Coconut Ice Cream
Begin by chilling a stainless steel mixing bowl in your fridge overnight or for at least two hours. You will also need to freeze a can of full-fat coconut milk overnight. When ready, scoop the coconut cream out of the can and place it in the chilled bowl. Using a mixer, whisk the cream until it reaches a soft peaks stage. Slowly add ½ cup of sugar, a pinch of salt, and 1 teaspoon of vanilla extract, and mix until smooth. Place the mixture in an airtight container and freeze for at least four hours. Scoop, enjoy, and experience the creamy richness of coconut!
17. Sweet Pumpkin Pie
Start by greasing a pie plate. In a large bowl, mix together 1/2 cup of vegan butter (melted), 2 cups of vegan graham cracker crumbs, and 2 tablespoons of sugar. Press the mixture firmly into the bottom and up the sides of the prepared pan. Bake for 8 minutes, then let cool.
In a separate bowl, combine 2 and 1/2 cups of pumpkin puree, 3/4 cup of brown sugar, 1 and 1/2 teaspoons of pumpkin pie spice, 1 and 1/2 teaspoons of cornstarch, and a pinch of salt and whisk until combined.
Pour the filling into the baked crust, spread evenly, and bake for 45 minutes. Let cool completely before serving. Enjoy!
18. Carrot Cake
Begin by preheating your oven to 175°C and greasing a medium-sized baking pan.
In a large bowl, mix together 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, 1 teaspoon of cinnamon, 1/2 teaspoon of salt, and 1/4 teaspoon of nutmeg.
In a separate bowl, whisk together 1 and 1/2 cups of sugar, 1/2 cup of vegetable oil, 1 cup of vegan milk, 1 teaspoon of vanilla extract, and 2 tablespoons of apple cider vinegar.
Slowly add the dry ingredients to the wet ingredients and stir until a thick batter forms. Fold in 2 cups of grated carrots and pour the batter into the prepared pan. Bake for 30–35 minutes. Let cool before coating with vegan cream cheese frosting. Serve and enjoy!
19. Raspberry & Lime Cheesecake
Begin by preheating your oven to 175°C and greasing a 9-inch springform pan.
In a large bowl, mix together 1 and 1/2 cups of vegan graham cracker crumbs, 2 tablespoons of sugar, and 1/4 cup of vegan butter (melted). Press the mixture firmly into the bottom and up the sides of the prepared pan. Bake for 8 minutes, then let cool.
In a separate bowl, mix together 1 and 1/2 cups of vegan cream cheese, 1/3 cup of sugar, and 2 tablespoons of lime zest until creamy. Pour the filling into the cooled crust.
In another bowl, combine 1 cup of fresh or frozen raspberries and 2 teaspoons of cornstarch and spread over the cream cheese layer. You can also use raspberry jam. Bake for 40–45 minutes, then let cool completely before serving. Enjoy!
20. Chocolate Chip Cookies
In a medium bowl, mix together 1 and 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. In a separate bowl, cream together 1/2 cup of vegan butter and 1/2 cup of light brown sugar until light and fluffy.
Beat in 1 flax egg ( to make a flax egg, mix together 1 tablespoon of ground flaxseed and 3 tablespoons of water in a small bowl. Let it sit for 5 minutes to thicken) and 1 teaspoon of vanilla extract.
Gradually add the dry ingredients to the wet ingredients and stir until combined. Fold in 1 cup of vegan chocolate chips. Grease two baking sheets with vegan butter or vegetable oil and drop tablespoons of batter onto each sheet. Bake for 12–15 minutes at 175175°C and let cool before serving. Enjoy!
21. Key Lime Pie
Begin by preheating your oven to 175°C and greasing a pie plate. In a medium bowl, mix together 1 and 1/2 cups of vegan graham cracker crumbs, 1/4 cup of sugar, and 6 tablespoons of vegan butter (melted). Press the mixture firmly into the bottom and up the sides of the prepared pan. Bake for 8 minutes, then let cool.
In a separate bowl, whisk together 2 cans of sweetened condensed coconut milk, 1/2 cup of lime juice, and 3 tablespoons of lime zest until combined. Pour the filling into the cooled crust and bake for 25 minutes. Let cool completely before serving. Enjoy!
22. Tofu Chocolate Mousse
You’ll need about 225gr of silken tofu, 1/2 cup of cocoa powder, ¼ cup of maple syrup, 1 teaspoon of vanilla extract, and a pinch of salt. Place the tofu in a food processor and blend until it’s smooth. Add the cocoa powder, maple syrup, vanilla extract, and salt, and blend again until everything is combined. Then, pour the mixture into a bowl and refrigerate for at least two hours. Serve by itself or with some chocolate shavings and fresh fruit. Enjoy!
23. Blueberry & Vanilla Cupcakes
Preheat your oven to 175°C. Combine 1 and 1/2 cups of all-purpose flour, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt in a bowl.
In a separate bowl, mix together 1 cup of almond milk, 1 tablespoon of vanilla extract, 1/4 cup of vegetable oil, and 2 teaspoons of apple cider vinegar.
Slowly add the dry ingredients to the wet ingredients, stirring until a thick cupcake batter forms. Fold in 1 cup of fresh or frozen blueberries, then spoon the batter into 12 lined muffin cups. Bake for 18–20 minutes, then let cool before serving. Enjoy!
24. Baked Doughnuts
*you will need doughnut-shaped forms*
Combine 1 and 1/2 cups of all-purpose flour, 3/4 cup of sugar, 2 teaspoons of baking powder, and a pinch of salt in a medium bowl.
In a separate bowl, mix together 1 cup of mylk, 2 tablespoons of vegetable oil, and 1 teaspoon of vanilla extract.
Slowly add the dry and wet ingredients and stir until a thick dough forms. Grease a doughnut pan with vegan butter or vegetable oil and spoon the dough into each cup. Bake for 15–20 minutes at 175°C, then let cool before serving. Enjoy!
25. Peanut Butter Pie
Preheat your oven to 175°C. Combine 1 and 1/2 cups of vegan graham cracker crumbs, 1/4 cup of vegan butter (melted), and 2 tablespoons of sugar in a bowl. Press the mixture firmly into the bottom and up the sides of a greased pie plate. Bake for 8 minutes, then let cool before filling.
To make the filling, whisk together 1/2 cup of peanut butter, 1 cup of vegan cream cheese, 1/2 cup of mylk, 1 tablespoon of maple syrup, and 1 teaspoon of vanilla extract until creamy. Pour the filling into the baked crust and spread evenly. Bake for 25 minutes, then let cool completely before serving. Enjoy!
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