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Lazy Vegan Snacks

Lazy Vegan Snacks
Lazy Vegan Snacks

A tough part of going plant-based when you're new to it is knowing what to do about snacks.

Allow us to help. We’ve got healthy energy balls, creamy baba ghanoush and smooth nutella. Each snack is great for a quick pick-me-up between meals and, honestly, anybody can make them.

Here are some easy homemade vegan snacks to keep you going through the day!

Ingredients
Method

Ingredients

Baba Ganoush

  • 2 medium eggplants
  • Juice and zest of 1 lemon
  • 4 tablespoons tahini
  • ¼ tsp of zaatar
  • Pinch sea salt
  • 1 tablespoon of extra virgin olive oil (optional, for garnish)
  • Pinch zaatar (for garnish)

Nutella

  • 200g hazelnuts, preferably blanched

  • 250g chocolate, about 70% cocoa (or see above)
  • 75g maple syrup
  • 3 tbsp powdered coconut milk
  • 350ml coconut cream
  • ½ tsp vanilla extract
  • 
Pinch of salt

BOSH! Balls

  • 100g rolled oats
  • 25g pumpkin seeds
  • 25g sesame seeds
  • 25g desiccated coconut
  • 50g pecans, chopped
  • 100g medjool dates, pitted
  • Pinch of cinnamon
  • 50g maple syrup
  • 150g tahini
  • 1 teaspoons of sea salt
  • 1 teaspoon vanilla extract
  • 25g chocolate, chopped

Equipment

  • Food processor
  • Bain-marie (a type of heated bath)
  • Roasting tray
  • Saucepan
  • Jar
  • Mixing bowl
  • Wooden spoon

Method

  1. 1.

    For the Baba ghanoush: Preheat the oven to 180℃ and place the aubergines on a baking tray. Roast for 30-40 minutes until very soft, set aside to cool.

  2. 2.

    Cut the aubergines half and peel off the skin, add to the food processor. Add the lemon juice and zest, tahini, zaatar and salt and process until smooth. Garnish with olive oil and zaatar, serve with veggies and pita bread.

  3. 3.

    For the Nutella: Preheat the oven to 180℃. Place the hazelnuts on a roasting tray and roast for 10 minutes. While the hazel nuts are roasting, place the chocolate in a bain-marie and heat until melted, set aside to cool slightly. Add the maple syrup, powdered coconut milk and coconut cream to a saucepan. Bring to a boil and set aside.

  4. 4.

    Place the toasted hazelnuts in a food processor and process till smooth. Add the melted chocolate, coconut cream mixture, vanilla and salt. Process until completely smooth. Pour in to a jar and allow to set in the fridge for a few hours.

  5. 5.

    For the BOSH! Balls: Preheat the oven to 180℃. Place the oats, pumpkin seeds, sesame seeds, coconut and pecan on a baking sheet and toast for 5- 10 minutes. Set aside and allow to cool. Place the dates, cinnamon, maple syrup, salt and vanilla in a food processor and puree. Remove and add to a mixing bowl. Add the cooled toasted oats, seeds and nuts and the chopped chocolate. Mix well together using your hands or a wooden spoon.

  6. 6.

    Roll into balls, should make approximately 20 balls.