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Plant-Based Snacks for Any Time of the Day

Plant-based diets are having quite the moment in the health world. It’s not restrictive and no foods or ingredients are off the table making it quite easy to follow. Plant based diets simply focus on eating a majority of plant-based foods, ranging from fruits, nuts, seeds, beans, legumes grains, roots and vegetables. For most people, having their diet consist of at least 60% whole food plant-based ingredients can reap all kinds of health benefits without having to say goodbye to your favorite indulgences.

Here we have some plant-based snacks, sweet and savory, to help you get better acquainted with a plant-based diet and find out how delicious it can be.

Stuffed Dates

This snack is absolutely delicious and is sure to satisfy your sweet tooth while giving you a good dose of vitamins, fiber, and healthy fats. It’s incredibly easy to make but looks very impressive. Have as little or as many dates as you like and store any extra in the fridge!

There are no refined sugars in this recipe, but incorporating cinnamon in this recipe will help keep your blood sugar stable till your next meal.


  • 10 dates, pitted and spread open
  • 1/2 cup almond butter, unsweetened
  • 1 heaped teaspoon Ceylon cinnamon
  • 1 teaspoon raw cacao power (optional)


  1. Place your dates on a serving platter.
  2. If your almond butter isn’t runny, place it in a double boiler and gently melt down to a runny consistency.
  3. Turn of the heat and stir in the Ceylon cinnamon. If you want raw cacao power, stir it in as well.
  4. Stuff your dates with the cinnamon almond butter mixture using a spoon. Add as much or as little as you like, and reserve any extra almond butter for another day.
  5. Sprinkle some extra cinnamon over the dates before eating!

Celeriac Chips with Vegan Aioli

Getting your chips and dips fix and can be an incredible opportunity to get more plant- based nutrition into your day. This simple recipe may seem indulgent thanks to all the rich flavors used when combining baked celeriac with a rich nut-based aioli.

Simply serve the chips on a large plate with a dipping bowl full of vegan aioli. This can be enjoyed as a snack or the perfect side to a meal!

Celeriac Chips:

  • 1 large celeriac, cut 1 cm thick
  • 2 tablespoons grated parmesan cheese
  • Olive oil
  • A pinch of salt and pepper

Vegan Aioli:

  • ¼ cup cashew nuts
  • 4 roasted garlic cloves
  • 5-6 tablespoons full cream milk
  • 1 teaspoon Dijon mustard
  • 1 teaspoon of apple cider vinegar
  • A pinch of salt


  1. Preheat your oven to 200C, fan on
  2. Soak cashews in freshly boiled water
  3. Place celeriac chips in pot of salted boiling water and blanch for 2 minutes
  4. Drain the celeriac and pat dry
  5. Place the chips on a baking tray and drizzle over olive oil, salt & pepper and parmesan cheese
  6. Bake the chips for 35 minutes or until crisp
  7. Drain the cashew nuts
  8. In a food processor or blender, add the cashew nuts, milk, roasted garlic, apple cider vinegar, mustard, salt and blitz until smooth.

Sweet and Spicy Mango Salsa:

This sweet and spicy mango salsa is on the spicy side and meant to keep your appetite down and your metabolism up thanks to the red pepper and jalapeños (an ideal combination while waiting for your next meal!) As with any salsa, use fresh ingredients for the best possible taste and serve a generous quantity with each bite of your choice of chips!


  • 1 red pepper, finely diced
  • 2 jalapenos, finely diced
  • 1 red onion, finely diced
  • 1 mango, cut into small cubes
  • 1 handful of fresh cilantro, roughly chopped
  • Zest and juice of 1 lime
  • 1 tablespoon olive oil
  • 1 teaspoon of apple cider vinegar
  • Salt and pepper to taste


  1. Place all your chopped and diced ingredients in a large bowl
  2. Add in the lime, olive oil, apple cider vinegar, salt & pepper and gently mix through.
  3. Serve with your choice of tortilla chips

Chia Pudding with Greek Yogurt and Stewed Raspberries

This chia pudding doubles as breakfast or a pre-workout snack. Chia seeds give you an excellent amount of fiber and energy, while protein-filled Greek yogurt helps you digest and absorb all the antioxidant goodness of stewed raspberries while keeping you full till your next meal. Make the chia pudding overnight, in large batches or single serve batches for easy access the next day.

Once you have your ingredients ready, simply layer in a clear glass to appreciate the beauty of this simple snack!


  • 4 tablespoons chia seeds, soaked in almond milk over night
  • ½ cup fresh or frozen raspberries
  • 1 tablespoon maple syrup
  • ½ teaspoon Ceylon cinnamon
  • ¼ cup Greek yogurt, dairy or non-dairy of your choice.


  1. In a sauce pan, gently simmer your raspberries in some water, maple syrup and cinnamon until slightly thickened.
  2. In a glass cup add a layer of Greek yogurt, followed with a layer of your chia pudding.
  3. Top your glass with stewed raspberries.

Cinnamon is an excellent spice to have on hand thanks to its blood-sugar regulating, insulin-sensitizing, and abdominal fat burning benefits! Sprinkle this potent spice to enhance the sweetness of any dish or reap the benefits of cinnamon in an easy-to-take capsule with Nature’s Health Ceylon Cinnamon.

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