5 Sweet vegan snack recipes

These delicious sweet vegan recipes from the new book, Vegan Snacks, are the perfect treats to indulge in between meals, or with friends. 

1. Oven-dried mango

Slightly crispy, chewy, sweet and satisfying, get your teeth into some slices of mango goodness. A snack for two.

dried mango

Ingredients:

  • 1 large mango, peeled, stone removed, and thinly sliced

Method:

  1. Preheat your oven to its lowest setting. Arrange the mango slices on a non-stick surface—a silicone baking mat is ideal.
  2. Put them into the oven and bake for around three hours, making sure to regularly turn them so they dry out evenly.
  3. The exact time needed will depend on your oven, so keep an eye on them, particularly once they have been in for more than an hour, or they may become overly dry or burn.

 

2. Matcha tea and key lime pie

Green tea gives incredible colour and flavour—with avocados for silky smoothness and the tang of lime, this creamy raw pie will leave you wanting more. Makes one pie.

tart

Ingredients:

For the base

  • 75g walnuts
  • 75g almonds
  • 4 tbsp flax seeds
  • 100g pitted dates
  • Pinch of salt

For the filling

  • 75g coconut oil, melted
  • 3 large ripe avocados
  • Grated zest of 2 limes and juice of 1
  • 3 tbsp agave nectar, or to taste
  • 2 tbsp matcha tea powder

To serve

  • Fresh raspberries
  • Coconut shavings

 

Method:

  1. For the base, soften all the ingredients (except the salt) in warm water for five minutes or so, then drain and blitz, together with the salt, in your food processor.
  2. Press this mixture firmly into a tart case, to form a good, firm base for your filling. Chill in the fridge while you make your filling.
  3. For the filling, first, melt the coconut oil, and put aside. Next prepare the avocados and chop them into your food processor.
  4. Add the remaining ingredients, and pulse until smooth and well combined. Add the coconut oil and pulse again until fully mixed.
  5. Transfer the filling to your chilled crust, and chill overnight, or for at least three hours.
  6. To serve, decorate with the raspberries and coconut.

 

3. Chocolate coconut bites

These treats taste like that famous chocolate bar, but with less sugar, less fat, and no animal products—perfect for 12 bites sharing on movie night, or with coffee.

coconut vegan chocolate bites

Ingredients:

  • 600g desiccated coconut
  • 2-3 tbsp maple syrup
  • 4 tbsp virgin coconut oil
  • 1 tsp vanilla extract
  • 120g dark chocolate

 

Method:

  1. In your food processor, pulse the coconut until it resembles coarse salt. Transfer to a bowl, and add the maple syrup, coconut oil and vanilla extract. Stir to combine.
  2. Using your hands, roll the mixture together to form slightly elongated balls—like little bars. You may need to apply some pressure to squash the mixture together to ensure they hold their shape. Place in the fridge to cool and harden for at least half an hour.
  3. Melt the chocolate in a heatproof bowl, over a pan of boiling water, stirring continuously as it melts. Dip your coconut centres in the chocolate, rolling to ensure even coverage, then place on greaseproof paper.
  4. Once they are all covered, place the chocolate bites into the fridge to cool and harden. Once hardened, they are also best stored in the fridge but can be stored in a box with a lid, rather than on a flat tray.

 

4. Fruity ice pops

These are so fun to make! Once you get an ice-pop mould and start experimenting, the delicious combinations are endless! Below is a recipe for berry pops, and some more flavour suggestions. Makes enough to fill four regular ice-pop moulds.

ice pop recipe

Ingredients:

  • 400g can coconut milk
  • 200g strawberries
  • 100g raspberries
  • 1/2 tsp vanilla extract

 

Method:

  1. Whisk up the coconut milk until it is smooth and the cream is well distributed.
  2. Blitz the berries and vanilla extract in your blender or food processor.
  3. Mix the berries into the coconut milk, then pour into your mould.
  4. Freeze for half an hour, then insert your lolly sticks.
  5. Freeze for at least another four hours, but check to see when firm, as they may need longer.

 

Why not try…

  • Chocolate and pistachio
  • Avocado-lime
  • Blood orange
  • Blueberry
  • Strawberry-banana

 

5. Berry muffins

Muffins are delicious any time of the day, and particularly good for afternoon tea! These fluffy berry muffins have extra goodness from oats too – sweet! Makes 12 muffins.

berry muffins

Ingredients:

  • 310 ml soya milk
  • 2 tbsp cider vinegar
  • 900g plain flour
  • 2 tsp bicarbonate of soda
  • 175ml light oil, such as rapeseed
  • 350g golden caster sugar
  • 2 tbsp vanilla extract
  • 1 tsp almond extract
  • 4 handfuls of fresh or frozen berries—try blueberries, raspberries and strawberries
  • Oats, to top

 

Method:

  1. Preheat your oven to 180°C.
  2. In a small bowl or jug, whisk together the soya milk and vinegar, then set aside.
  3. In a medium bowl, sift together the flour and bicarbonate of soda.
  4. In a large bowl, whisk the oil and sugar together until they resemble caramel. Add the vanilla and almond extracts, then add the soya mixture
  5. Add the dry ingredients to the wet in 2 or 3 batches, combining thoroughly.
  6. Add the berries, mixing through to make sure they are evenly distributed. Take care not to over-mix and knock the air out of the batter, though.
  7. Spoon the mixture into muffin cases in a deep muffin tin, then sprinkle with the oats. Bake for around half an hour, or until they have risen and are golden. Cool on a wire rack.

 

Vegan Snacks by Elanor Clarke is published by Summersdale and priced £8.99

 

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