Having high-protein vegan snacks on hand is essential for maintaining energy levels, whether you’re on the go or hosting a party.

These snacks are not only perfect for busy days when you need a quick boost but also make great additions to any gathering. From vegan protein bars to roasted chickpeas, these snacks are easy to prepare, pack, and serve, ensuring that everyone stays satisfied and energized throughout the day.

When it comes to parties, high-protein vegan snacks can be a game-changer. They offer a variety of textures and flavors that are sure to impress your guests.

Imagine serving a platter of crispy vegan spring rolls filled with tofu and vegetables, or offering bowls of spicy roasted chickpeas seasoned with cumin and chili powder.

These vegan snacks are not only delicious but also provide a nutritious alternative to traditional party foods, making them perfect for health-conscious guests.

1- HEALTHY CHICKPEA ENERGY BALLS

These energy balls are a perfect snack for those looking for a healthy, vegan, and gluten-free option. Made with chickpeas, dates, peanut butter, and cacao powder, they boost protein and fiber while naturally sweetening.

Ingredients:

• 1 cup (150 g) chickpeas, canned/cooked
• ¾ cup (120 g) regular pitted dates
• 2 tbsp (9 g) raw cacao powder
• 2 tbsp peanut butter
• 1 pinch salt, optional
• 4 tbsp shredded coconut (for rolling)

Instructions:

1-  Place chickpeas, dates, cacao powder, peanut butter, and salt in a food processor. Blend for about a minute until everything is well mixed.

2- Take about one full teaspoon of the mixture and roll it into a ball. Continue with the remaining mixture.

3- Roll each ball in shredded coconut for a nice texture.

4- Enjoy immediately or store in an airtight container in the refrigerator for up to a week.

2- Chickpea Truffles

These delicious 4-ingredient chickpea chocolate truffles are a perfect vegan and gluten-free treat rich in protein and easy to make.

Ingredients:

• 15 oz canned chickpeas, rinsed and drained
• 3/4 cup dark chocolate chips (vegan)
• 1/3 cup almond or peanut butter (natural and pourable)
• 3/4 cup dark chocolate chips (for coating)
• 1/2 tablespoon coconut oil (for coating)

Instructions:

1- Melt 3/4 cup chocolate chips in a small bowl.

2- In a food processor, combine chickpeas, almond butter, and melted chocolate. Process until smooth.

3- Scoop the mixture into about 15 balls and freeze for 20 minutes.

4- Melt the remaining chocolate chips with coconut oil for coating.

5- Dip each truffle in the melted chocolate and place on parchment paper.

6- Refrigerate until the coating sets

3- Chocolate Brownie Date Balls – No Baking Required!

These no-bake chocolate brownie date balls are a delicious and healthy snack, perfect for satisfying your chocolate cravings. Made with dates, nuts, and cocoa powder, they are vegan, gluten-free, and packed with natural sweetness and fiber.

Ingredients:

• 1 cup pitted Medjool dates
• 3/4 cup raw walnuts
• 1/4 cup unsweetened cocoa powder
• 1/4 teaspoon sea salt
• 1/2 teaspoon vanilla extract
• 1 tablespoon dairy-free chocolate chips (optional for coating)

Instructions:

1- In a food processor, grind the walnuts until they are finely chopped. Add the pitted dates and process until the mixture is well combined and slightly sticky.

2- Add the cocoa powder, sea salt, and vanilla extract to the processor. Process until the mixture is uniform and starts to clump together.

3- Use your hands to shape the mixture into small balls, about 1 tablespoon each. You should end up with around 12-15 balls.

4- If desired, melt the dairy-free chocolate chips in a double boiler or in the microwave in 10-second increments, stirring between each interval until smooth. Roll each ball in the melted chocolate to coat.

5- Place the balls on a parchment-lined plate or tray and refrigerate for at least 30 minutes to set. Store in an airtight container in the fridge for up to a week or freeze for up to 3 months.

4- Chickpea Fritters with Veggies

These gluten-free, vegan chickpea fritters are packed with vegetables and can be pan-fried, air-fried, or oven-baked for a versatile and healthy snack or meal.

Ingredients:

• 1 (15 oz) can chickpeas, drained and rinsed
• 1/2 medium onion
• 2 cloves of garlic
• Juice of 1/2 lime
• 1 tsp onion powder
• 1 tsp ground cumin
• 1/2 tsp ground oregano
• 1/2 tsp smoked paprika
• 1/4 tsp red pepper flakes
• 1/2-2/3 tsp salt
• Black pepper to taste
• 1/2-2/3 cup chickpea flour or rice flour
• 1 medium bell pepper, chopped
• 1 cup corn (fresh or canned)
• 2-3 Tbsp parsley, chopped
• Oil for frying

Instructions:

1- Pulse chickpeas, onion, garlic, lime juice, and spices in a food processor.

2- Add flour and pulse to combine.

3- Add chopped pepper, corn, and parsley, pulsing briefly.

4- Form into patties and fry in oil until golden brown and crispy

5- Vegan Peanut Butter Bars

These vegan peanut butter bars are a delightful treat that tastes similar to a peanut butter cup but with a richer, more decadent flavor. They are easy to make, requiring only a few ingredients and no baking.

Ingredients:

• 1 cup vegan butter, melted
• 1 cup creamy peanut butter
• 1 ½ cups cookie crumbs (such as vegan graham crackers)
• 2 cups powdered sugar
• 12 ounces dairy-free chocolate chips

Instructions:

1- Prepare the Peanut Butter Layer: In a mixing bowl, combine the melted vegan butter, peanut butter, cookie crumbs, and powdered sugar. Mix until well combined.

2- Line and Fill the Pan: Line a 9×9 inch pan with parchment paper, ensuring there is overhang for easy removal. Press the peanut butter mixture into the prepared pan and smooth it out evenly.

3- Prepare the Chocolate Topping: Melt the dairy-free chocolate chips in a microwave-safe bowl in 30-second increments, stirring between each interval until smooth.

4- Assemble and Chill: Pour the melted chocolate over the peanut butter layer and smooth it out. Refrigerate for about 1.5 hours or until the chocolate is set.

5- Cut and Serve: Remove from the refrigerator and cut into bars. Store in an airtight container in the fridge for up to a week.

6- High Protein Vegan Pizza Rolls

These high-protein vegan pizza rolls are perfect for those looking for a satisfying snack or meal that’s both nutritious and delicious.

They combine the classic flavors of pizza with the added benefit of extra protein from vegan sausage and nutritional yeast.

Ingredients:

Dough:

• 3 cups all-purpose flour
• 1 packet active dry yeast (2 ¼ teaspoons)
• ½ teaspoon salt
• 1 tablespoon sugar
• 2 tablespoons vegan butter, melted
• ¾ cup + 1 tablespoon non-dairy milk

Filling:

• 4 oz vegan sausage crumbles (such as Impossible Spicy Crumbles)
• 1 cup vegan mozzarella shreds
• ½ cup marinara sauce
• 1 tablespoon nutritional yeast (for extra protein and cheesy flavor)
• 1 teaspoon Italian seasoning
• 1/4 cup chopped fresh basil

Topping:

• 1 teaspoon olive oil
• Vegan parmesan cheese

Instructions:

1- Prepare the Dough: In a large bowl, combine flour, yeast, salt, and sugar. Mix well. Add melted vegan butter and non-dairy milk. Mix until a shaggy dough forms. Knead the dough for about 5 minutes until smooth. Let it rise for about 1 hour.

2- Prepare the Filling: Cook the vegan sausage crumbles according to package instructions. Mix cooked sausage crumbles with marinara sauce, vegan mozzarella shreds, nutritional yeast, Italian seasoning, and chopped basil.

3- Roll the Dough: Roll out the risen dough into a large rectangle, about ¼ inch thick. Spread the filling mixture evenly over the dough, leaving a small border.

4- Roll and Cut: Roll the dough into a tight log and cut it into 12 equal pieces.

5- Bake: Place the rolls in a greased baking dish and let them rise for another 30 minutes. Preheat the oven to 425°F (218°C). Bake for about 25 minutes or until golden brown.

6- Serve: Brush with olive oil and sprinkle with vegan parmesan cheese. Serve warm with additional marinara sauce for dipping.

7- Broccoli Guacamole

This vegan broccoli guacamole is a creative twist on traditional guacamole, adding roasted broccoli for extra nutrients and flavor.

It’s perfect for those looking for a healthier, vegan version of guacamole that’s both delicious and nutritious. This recipe is vegan, gluten-free, and nut-free, making it suitable for various dietary needs.

Ingredients:

Roasted Broccoli:

• 1/2 cup broccoli florets
• 1 tablespoon olive oil
• 1/2 teaspoon Old Bay Seasoning (or Italian seasoning)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Guacamole:

• 2 ripe avocados
• 2 teaspoons Italian Dressing
• 1/2 teaspoon onion powder (optional)
• 1/4 teaspoon salt (to taste)
• 1/4 teaspoon pepper (to taste)

Instructions:

1- Roast the Broccoli: Preheat the oven to 450°F (230°C). Toss broccoli florets with olive oil, Old Bay seasoning, salt, and pepper. Spread on a parchment-lined baking sheet and roast for about 20 minutes or until lightly browned.

2- Prepare the Guacamole: Once the broccoli is cooled, combine it with avocados, Italian dressing, onion powder, salt, and pepper in a blender or food processor. Blend until the broccoli is completely broken down and the mixture is creamy.

3- Taste and Adjust: Season with additional salt, pepper, or lime juice if needed.

4- Serve: Enjoy with tortilla chips, tacos, or as a topping for salads.

Alternatively, you can also make a version without avocados, using tofu for creaminess, as seen in some recipes:

Brocamole (No Avocado Version)

Ingredients:

• 18 oz / 500 g broccoli
• 3 oz / 85 g firm tofu, crumbled
• 1 clove garlic, finely chopped
• Juice of 1 lime
• 1 cup cilantro leaves
• 1 red onion, finely diced
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp pepper

Instructions:

1- Boil the Broccoli: Boil broccoli florets until tender, then plunge into ice water to retain color.

2- Blend the Brocamole: Combine cooled broccoli, tofu, garlic, lime juice, cilantro, red onion, olive oil, salt, and pepper in a blender. Blend until creamy.

3- Garnish with additional cilantro, red onion, and jalapeños if desired. Serve with tortilla chips.

8- Air Fryer Falafel

Air Fryer Falafel with Canned Chickpeas is a popular vegetarian dish in the Middle East. This delicious Air Fryer Falafel with Canned Chickpeas is made with chickpeas, onions, and different herbs and spices. These falafels are shaped like meatballs.

9- Vegan Snickers Bars

10- High Protein Air Fryer Peanut Butter Oatmeal Cookies (10-minutes)

Air Fryer Peanut Butter Oatmeal Cookies is a nutritious, flavorful, and crunchy vegan snack that’s ready in just 10 minutes.

This Air Fryer Breakfast Cookie recipe skips bananas. You can add a dash of cinnamon for extra warmth or toss in some chocolate chips for a delicious twist.

11- Vegan Banana Chocolate Brownies

Vegan banana chocolate brownies combine two classic flavors—banana and chocolate into an amazing mouth watering dessert that will surely satisfy your sweet carvings.

These Chocolate Brownies are completely plant-based, meaning no eggs, no dairy and results a healthy dessert!

12- Vegan Blondies

I used to be a die-hard brownie fan. But then I discovered these vegan blondies, and let me tell you, they changed my life! These aren’t your average blondies.

They’re rich, moist, and have a butterscotch-like flavor. And the best part? They’re surprisingly easy to make, even for beginners.

13- Quinoa Crunch Bars – Vegan, Gluten Free

These vegan quinoa crunch bars are a healthier alternative to traditional snack bars, combining the crunch of puffed quinoa with the richness of chocolate. They are easy to make, requiring no baking, and are perfect for a quick snack or dessert.

Ingredients:

• 2 cups puffed quinoa (or store-bought puffed quinoa)
• ½ cup dairy-free chocolate chips (such as dark chocolate)
• 2 tablespoons hazelnut spread (or peanut butter)
• 1 tablespoon coconut oil
• ½ teaspoon sea salt
• Optional: Chopped nuts or shredded coconut for garnish

Instructions:

1- Prepare the Quinoa:If using raw quinoa, puff it by heating a medium pan over medium heat. Add a small amount of quinoa and stir until it pops and becomes fragrant. Repeat with the remaining quinoa.

2- Prepare the Chocolate Mixture: In a microwave-safe bowl, combine chocolate chips, hazelnut spread, and coconut oil. Microwave in 20-second increments, stirring between each interval, until smooth.

3- Combine Quinoa and Chocolate: Pour the puffed quinoa into the chocolate mixture and fold until well combined.

4- Shape the Bars: Line a quarter sheet pan with parchment paper. Pour the quinoa-chocolate mixture into the pan and spread evenly. Freeze for at least 20 minutes to set.

5- Cut and Serve: Remove from the freezer and let sit at room temperature for a few minutes. Cut into bars using a sharp knife.

Garnish with chopped nuts or shredded coconut if desired.

14- Vegan Sweet Potato Balls

These vegan sweet potato balls are a delicious and versatile snack, perfect for any time of the day. They can be baked or air-fried, making them a healthier alternative to traditional fried snacks.

Ingredients:

• 1 ½ pounds sweet potatoes (about 4 cups), peeled and cut into uniform pieces
• ¾ cup garbanzo flour (or flour of choice)
• ¼ cup nutritional yeast
• ½ teaspoon baking powder
• 2 shallots, diced
• 4 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon coriander
• ½ teaspoon cayenne (optional)
• ½ teaspoon salt
• 1 teaspoon fresh ground pepper
• ½ cup fresh parsley, chopped
• Vegan ranch dressing for serving (optional)

Instructions:

1- Prepare the Sweet Potatoes:

Boil the sweet potatoes in a large pot with salted water until tender, about 15 minutes.

Drain and cool completely.

2- Sauté Shallots and Garlic:

In a skillet, sauté diced shallots and minced garlic until lightly browned.

Add cumin, coriander, cayenne (if using), salt, and pepper. Stir well.

Add a bit of water to deglaze the pan and remove browned bits.

3- Make the Sweet Potato Balls:

In a food processor, mash the cooled sweet potatoes.

Add the sautéed shallot mixture, garbanzo flour, baking powder, and nutritional yeast. Pulse to combine.

Transfer the mixture to a bowl and stir in chopped parsley.

4- Shape the Balls:

Cover the dough and refrigerate for at least an hour to set.

Form into small balls, about the size of meatballs.

5- Cook the Balls:

Air-Frying: Cook at 370°F (188°C) for 10 minutes, rotating halfway through.

Baking: Preheat oven to 400°F (200°C). Bake on a lined baking sheet for 20 minutes.

Enjoy warm with vegan ranch dressing or your favorite dipping sauce.

15- Channa Chaat

Chana Chaat is a popular Indian street food snack made with chickpeas, spices, and various vegetables. This vegan version is easy to prepare and offers a delightful combination of tangy and spicy flavors.

Ingredients:

• 2 cups cooked chickpeas (canned or boiled)
• 1 small onion, finely chopped
• 1 small tomato, finely chopped
• 1 small cucumber, finely chopped (optional)
• 1 small green bell pepper, finely chopped (optional)
• 2 green chilies, finely chopped
• ¼ cup chopped fresh cilantro leaves
• 2 tablespoons tamarind paste or tamarind chutney
• 2 tablespoons green chutney (optional)
• 1 teaspoon chaat masala
• 1 teaspoon roasted cumin powder
• ½ teaspoon Kashmiri red chili powder (optional)
• Salt to taste
• 1-2 teaspoons lemon juice
• 2 boiled potatoes, cubed (optional)

Instructions:

1- Prepare the Chickpeas: If using canned chickpeas, drain and rinse them. If using dried chickpeas, soak overnight and boil until tender.

2- Mix the Ingredients: In a large bowl, combine chickpeas, chopped onion, tomato, cucumber, bell pepper, green chilies, and cilantro.

3- Add Spices and Chutneys: Add tamarind paste, green chutney (if using), chaat masala, cumin powder, red chili powder (if using), and salt. Mix well.

4- Add Lemon Juice and Potatoes: Squeeze lemon juice over the mixture and toss to coat. If using potatoes, add them to the bowl and mix gently.

5- Taste and Adjust: Check the seasoning and add more spices or lemon juice as needed.

6- Serve: Garnish with additional cilantro leaves and sev (optional). Serve immediately.