Guilt-free 150-calorie vegan snacks

Jun 10, 2014 at 5:03 p.m. ET

I tried on my new bikini last night, and what ensued was a slew of curse words, a bottle of wine and a lot of tears. To keep this from happening every time I want to put on a bathing suit this summer, I'm kicking my usual high-fat snacks for these 150-calorie-or-less vegan ones instead.

Not only are these low in fat and calories, but they are completely dairy and meat free too. Whether you have a sweet tooth or are craving something salty, there's a low-calorie snack here you'll absolutely adore this summer. Oh, and the best part? You won't have to cry when you put on your bathing suit!

1. Banana-blueberry muffin recipe

Lemon blueberry muffins

Recipe adapted from All Recipes

Yields 12


  • 1-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 3/4 cup white sugar
  • 1/3 cup applesauce, unsweetened
  • 1/3 cup almond milk
  • 1 large banana, mashed
  • 1 teaspoon vanilla extract
  • 2 cups frozen blueberries


  1. Preheat the oven to 400 degrees F. Line a muffin tin with paper liners, and set it aside.
  2. In a large bowl, whisk together the flour, baking powder, cinnamon and sugar. Stir in the applesauce, almond milk, banana and vanilla extract. Mix until fully combined.
  3. Carefully stir in the blueberries. Scoop the batter into the liners, filling them about 3/4 of the way full.
  4. Bake for about 20 to 22 minutes or until golden brown.

2. Spicy BBQ roasted chickpeas recipe

Spicy BBQ roasted chick peas

Adapted from Food & Wine

Serves 4


  • 1 (15 ounce) can chickpeas, drained and dried
  • 1 tablespoon sesame oil
  • 1-1/2 teaspoons paprika
  • 1 teaspoon brown sugar
  • 1 teaspoon dry mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon black pepper
  • 2/3 teaspoon onion powder
  • Dash salt


  1. Whisk together the spices.
  2. Preheat the oven to 400 degrees F. Toss the chickpeas with sesame oil, and spread them out in a greased 9 x 13-inch glass baking dish. Sprinkle the chickpeas with the spice mix, liberally covering each chickpea.
  3. Bake for about 40 to 45 minutes or until crispy and golden brown. Serve immediately, or save in an airtight bag or jar.

3. Zucchini Parmesan crispy bites recipe

Zucchini parmesan crispy bites

Serves 3


  • 1 large zucchini, sliced into 1/4 inch thick slices
  • 1/2 tablespoon extra virgin olive oil
  • 2-1/2 tablespoons crushed potato chips
  • 2-1/2 tablespoons vegan Parmesan
  • Salt and pepper
  • 1-2 tablespoons chopped fresh basil


  1. Preheat the oven to 450 degrees F. In a shallow bowl, mix together the crushed potato chips, vegan Parmesan, basil, salt and pepper.
  2. In a large baking dish, evenly spread out the zucchini slices. Drizzle with olive oil.
  3. Liberally sprinkle the tops of the zucchini slices with the crushed chip-Parmesan mixture.
  4. Bake for about 25 minutes or until crispy.

4. No-bake peanut butter chocolate chip balls recipe

No bake peanut butter chocolate chip balls

Yields 12


  • 2/3 cup almond flour or meal
  • 3 tablespoons almond milk
  • 2 tablespoons canola or vegetable oil
  • 1 tablespoon natural peanut butter
  • 3/4 teaspoon natural vanilla extract
  • 1-1/2 tablespoons brown sugar
  • 1/4 cup vegan chocolate chips
  • 2-3 tablespoons chopped walnuts


  1. In a large bowl, mix together the almond flour, almond milk, oil, peanut butter, vanilla extract and brown sugar. Carefully mix in the chocolate chips and walnuts.
  2. Roll the mixture into 12 medium-size balls. Place the balls on a lightly greased cutting board, and freeze them for about 1-1/2 hours.
  3. Once frozen, you can serve them right away or save them for later.

More vegan recipes

Fruit-filled vegan spring rolls with chocolate sauce
Vegan ice cream desserts
Vegan wheat berry and black bean chili