Healthy Snacks for Homeoffice

We show you some easy vegan snack ideas for in-between meals

In this digital age, working from home is no longer a novelty. Lots of people are now spending their working day in their home office, especially since the start of the coronavirus pandemic. Working from home can have its pros and cons though: while for many it fulfils their dream of not having to get up quite so early or contend with the rush hour traffic, unfortunately it often also means that the fridge is far too close to their desk. For lots of people, self-discipline and healthy eating are no longer quite so easy as they face the daily grind of working at home, and it’s all too easy to reach for that bag of crisps. But don’t worry - we’ve gathered together a few alternative healthy and vegan snacks that are easy to make and will give you the energy boost you need.




• 100 g cashew nuts
• 8 soft dates
• 3 tbsp desiccated coconut
• More desiccated coconut to coat

Blend the cashew nuts, dates and 3 tbsp desiccated coconut in a mixer until it reaches a dough consistency. Then form the mixture into small balls and roll them in the desiccated coconut.



• 1 pack vegan pizza dough or puff pastry (many bought pastries are vegan)
• 10-12 olives, pitted
• 1 red pepper
• 150 g button mushrooms
• 1 jar of tomato sauce
• 100 g vegan cheese, grated


Preheat the oven to 200°C. Roll out the dough or pastry, spread with the tomato sauce and sprinkle with the grated cheese. Then lay the chopped vegetables on top. Then roll the dough/pastry up and cut into 2 cm-thick rolls. Place the pizza whirls, with their cut sides down, on a baking tray lined with baking paper and cook in the oven for approx. 20 mins.





• 4 vegan flatbreads
• 4-8 tbsp vegetable oil
• 1 tsp paprika
• ½ tsp cayenne pepper
• ½ tsp salt

For the sauce:
• 3 tomatoes
• 2 garlic cloves
• 1 onion
• 1 green chilli
• 25 ml olive oil
• 25 ml cider vinegar
• 1 tsp paprika
• 1 tsp cumin
• salt, pepper


Cut the flatbreads into equal-sized triangles. Put in a bowl and add a little olive oil and the spices, then mix well. Place the marinated flatbread pieces evenly on a baking tray lined with baking paper and cook in a pre-heated oven at 200°C for approx. 10-15 mins.

Salsa sauce:
Wash and finely chop the tomatoes. Peel the garlic and onion and finely chop with the chilli. Heat the oil in a pan and fry some of the tomatoes. Then sauté the vegetables in the rest of the oil. Add the vinegar and spices, cover and simmer for approx. 5 min. Finally, season the sauce to taste with salt and pepper.




• 3 courgettes
• 4 tbsp olive oil
• salt, pepper

Firstly, pre-heat the oven to 180°C (fan-assisted), then wash the courgettes and cut in slices approx. 5 mm thick. Salt them and leave in a bowl for 20 minutes, then mix with the oil. Now place the slices on a baking sheet lined with baking paper and cook them in the oven until they are crispy. If you want to, you can also sprinkle the courgette slices with spices of your choice before baking.



• 1 large banana
• 1 cup soy milk
• 1 cup flour or wholemeal flour
• Ground cinnamon
• Oil for frying

Mix all the ingredients well with a hand blender. Now cook the pancakes in a pan over a moderate heat. You could serve the finished pancakes with chopped fruit and a little (vegan) chocolate sauce on top.




• 100 g rolled oats
• 120 g soft dates
• 2 tbsp chia seeds
• 90 g mixed nuts
• 20 g pumpkin seeds, roughly chopped
• A splash of almond milk
• cinnamon
• 20 g puffed amaranth
• 1 tbsp coconut & almond butter


Heat the oven to 180°C. Now blend the
soft dates with the almond milk and a little cinnamon. If you wish, you can roast the nuts in the oven and then chop them in a blender. Mix the oats, amaranth, pumpkin seeds and chia seeds together and then add to the nuts.
Now put all the ingredients in a bowl, add the coconut & almond butter
and mix everything together by hand.
Spread the mixture into a rectangular dish lined with baking paper and bake in the oven for approx. 15-20 mins.
It is best to cut the mixture into bars as soon as they come out of the oven, and then leave them to cool completely so that they firm up.




• 1 tin of chickpeas (400 g)
• 3 tbsp olive oil
• ½ lemon
• 1 garlic clove
• 1 tsp salt
• 1 carrot
• 1 mini cucumber
• 1 stick of celery
• 3 tbsp tahini

Wash the chickpeas in a sieve. Peel the garlic and roughly chop. Squeeze the juice from the lemon. Blend the chickpeas, lemon juice, olive oil, tahini, garlic, salt and pepper until they become a creamy puree. Peel the vegetables, cut into sticks and serve with the hummus.

With these recipe suggestions, you won’t need to worry about those cravings anymore and, most importantly, you can eat them with a clear conscience. And don’t forget, it’s important to take short breaks during a long working day; you can refuel with something creative from the kitchen.

We hope you have fun making our recipes – enjoy the results!

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