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Ready for some delightfully decadent and dairy-free desserts?
Who says vegan desserts can’t be as rich, indulgent, and satisfying as traditional sweets? These vegan dessert recipes prove otherwise. From fudgy brownies to silky tiramisu and tropical sticky rice pudding, there’s something here for every craving.
Whether you’re new to plant-based baking or a seasoned pro, these vegan desserts easy to make will impress even the most skeptical sweet tooth. Plus, they’re gorgeous enough to fit that perfect vegan dessert aesthetic for social media!
Dive into these 20+ vegan dessert recipes…
1. Avocado Chocolate Mousse
Creamy, rich, and indulgent – this mousse is packed with healthy fats from ripe avocados and naturally sweetened with maple syrup.
Ingredients:
- 2 ripe avocados
- ¼ cup cocoa powder
- ¼ cup maple syrup
- 1 tsp vanilla extract
- Pinch of sea salt
Instructions:
- Blend Ingredients: In a food processor, blend the avocados, cocoa powder, maple syrup, vanilla extract, and sea salt until smooth and creamy.
- Chill and Serve: Transfer to small bowls or ramekins and refrigerate for at least 1 hour before serving.
- Garnish: Top with shaved dark chocolate or fresh berries.
2. Coconut Mango Sticky Rice Pudding
This tropical twist on classic Thai dessert combines sticky rice, coconut milk, and ripe mango.
Ingredients:
- 1 cup glutinous rice
- 1 can full-fat coconut milk
- ¼ cup maple syrup
- 1 ripe mango, sliced
Instructions:
- Cook the Rice: Soak the glutinous rice for 2 hours, then steam until tender.
- Simmer the Coconut Milk: Heat coconut milk and maple syrup in a saucepan over low heat. Stir until combined.
- Combine: Mix half the coconut milk into the cooked rice. Reserve the rest for drizzling.
- Assemble: Serve the rice topped with mango slices and drizzle with extra coconut milk.
3. Vegan Baklava
Layers of crispy phyllo dough filled with spiced nuts and drenched in a plant-based honey alternative.
Ingredients:
- 1 package phyllo dough
- 2 cups mixed nuts (walnuts, pistachios)
- 1 tsp cinnamon
- ¼ cup maple syrup
- ¼ cup coconut oil (melted)
Instructions:
- Prepare the Filling: Chop the nuts and mix with cinnamon.
- Layer Phyllo Dough: Brush each layer of phyllo with coconut oil, adding nut filling between layers. Repeat until finished.
- Bake: Bake at 350°F for 35 minutes or until golden.
- Glaze: Drizzle with warm maple syrup while hot. Let cool before cutting.
4. Chickpea Cookie Dough Bites
Edible cookie dough made from chickpeas, peanut butter, and dark chocolate chips.
Ingredients:
- 1 can chickpeas (drained and rinsed)
- ¼ cup peanut butter
- 2 tbsp maple syrup
- ½ cup vegan chocolate chips
Instructions:
- Blend Base: Blend chickpeas, peanut butter, and maple syrup in a food processor until smooth.
- Add Chocolate Chips: Fold in chocolate chips.
- Form Bites: Roll the dough into small balls and refrigerate for 30 minutes.
5. Matcha Coconut Bliss Balls
Energy bites made with matcha, coconut, and cashews for a unique flavor boost.
Ingredients:
- 1 cup cashews
- ½ cup shredded coconut
- 1 tbsp matcha powder
- 2 tbsp maple syrup
Instructions:
- Blend Ingredients: Pulse cashews, coconut, matcha, and maple syrup in a food processor until sticky.
- Roll and Coat: Form into balls and roll in shredded coconut.
- Chill: Refrigerate for at least 1 hour before serving.
6. Vegan Tiramisu
A plant-based twist on the classic Italian dessert, made with dairy-free mascarpone and espresso-soaked ladyfingers.
Ingredients:
- 1 cup cashews (soaked)
- 1 cup coconut cream
- ¼ cup maple syrup
- 1 tsp vanilla extract
- 1 cup brewed espresso
- 12 vegan ladyfingers
Instructions:
- Make Mascarpone: Blend soaked cashews, coconut cream, maple syrup, and vanilla until smooth.
- Soak Ladyfingers: Dip each ladyfinger in espresso and layer in a dish.
- Layer: Spread the mascarpone over the ladyfingers and repeat layers.
- Chill: Refrigerate for 4 hours, then dust with cocoa powder before serving.
7. Sweet Potato Brownies
Fudgy, rich brownies made with sweet potatoes and almond flour.
Ingredients:
- 1 cup mashed sweet potato
- ½ cup almond flour
- ¼ cup cocoa powder
- ¼ cup maple syrup
Instructions:
- Mix Ingredients: Combine all ingredients in a bowl and stir until smooth.
- Bake: Pour into a lined baking dish and bake at 350°F for 25-30 minutes.
- Cool and Slice: Allow to cool before slicing into squares.
8. Raspberry Chia Pudding Parfaits
Layers of raspberry chia pudding, coconut yogurt, and granola make this a refreshing dessert.
Ingredients:
- ¼ cup chia seeds
- 1 cup almond milk
- 1 cup raspberries
- ¼ cup coconut yogurt
Instructions:
- Make Chia Pudding: Mix chia seeds and almond milk, then refrigerate overnight.
- Layer: Mash raspberries and layer with chia pudding and coconut yogurt in glasses.
- Top: Garnish with fresh raspberries and granola.
9. Vegan Lemon Poppy Seed Cake
Zesty and bright, this vegan cake is moist and full of citrusy flavor.
Ingredients:
- 1 ½ cups almond flour
- ⅓ cup coconut oil
- ⅓ cup maple syrup
- 1 tbsp poppy seeds
- Zest and juice of 1 lemon
Instructions:
- Mix Dry Ingredients: Combine almond flour and poppy seeds in a bowl.
- Add Wet Ingredients: Stir in coconut oil, maple syrup, lemon zest, and juice.
- Bake: Pour into a loaf pan and bake at 350°F for 35 minutes.
10. Vegan Crème Brûlée
A dairy-free take on the classic custard dessert.
Ingredients:
- 1 can full-fat coconut milk
- ¼ cup maple syrup
- 1 tsp vanilla extract
- 2 tbsp cornstarch
- 2 tbsp sugar (for topping)
Instructions:
- Make Custard: Heat coconut milk, maple syrup, vanilla, and cornstarch until thickened.
- Chill: Pour into ramekins and refrigerate for 3 hours.
- Torch: Sprinkle sugar on top and torch until caramelized.
11. Chocolate Tahini Fudge
A decadent fudge made with rich tahini and cocoa.
Ingredients:
- ½ cup tahini
- ¼ cup cocoa powder
- ¼ cup maple syrup
- Pinch of sea salt
Instructions:
- Mix Ingredients: Stir all ingredients in a bowl until smooth.
- Freeze: Pour into a lined loaf pan and freeze for 2 hours.
- Slice: Cut into squares and sprinkle with sea salt.
12. Carrot Halwa (Gajar ka Halwa)
A warm Indian dessert made with grated carrots and spiced coconut milk.
Ingredients:
- 3 large carrots, grated
- 1 cup coconut milk
- ¼ cup maple syrup
- 1 tsp cardamom
Instructions:
- Cook Carrots: Simmer grated carrots in coconut milk for 20 minutes.
- Add Sweetener: Stir in maple syrup and cardamom.
- Serve Warm: Garnish with pistachios.
13. Vegan Pavlova
Light and airy aquafaba meringue topped with coconut cream and fresh fruit.
Ingredients:
- ½ cup aquafaba (chickpea water)
- ¾ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup coconut whipped cream
Instructions:
- Whip Aquafaba: Beat aquafaba and powdered sugar until stiff peaks form.
- Bake: Pipe onto parchment and bake at 250°F for 90 minutes.
- Top: Once cool, top with whipped coconut cream and berries.
14. Vegan Pumpkin Spice Donuts
Baked, not fried – these vegan desserts easy to make are packed with fall flavors.
Ingredients:
- 1 cup almond flour
- ½ cup canned pumpkin
- 1 tsp cinnamon
- ¼ cup maple syrup
Instructions:
- Mix Ingredients: Combine all ingredients and pour into a donut pan.
- Bake: Bake at 350°F for 20 minutes.
- Coat: Roll warm donuts in cinnamon sugar.
15. Vegan Peach Cobbler with Almond Crumble
Sweet, juicy peaches baked under a crispy crumble.
Ingredients:
- 4 ripe peaches, sliced
- 1 cup almond flour
- ¼ cup coconut oil
- ¼ cup oats
Instructions:
- Slice Peaches: Arrange in a baking dish.
- Make Crumble: Combine almond flour, coconut oil, and oats.
- Bake: Sprinkle over peaches and bake at 350°F for 25 minutes.
16. Chocolate Avocado Truffles
Decadent, smooth truffles made with ripe avocado and rich cocoa powder. These little bites are perfect for chocolate lovers looking for a healthy indulgence.
Ingredients:
- 1 ripe avocado
- ½ cup cocoa powder (plus extra for rolling)
- ¼ cup maple syrup
- 1 tsp vanilla extract
- Pinch of sea salt
Instructions:
- Mash and Mix: Mash the avocado until smooth. Stir in cocoa powder, maple syrup, vanilla extract, and sea salt until fully combined.
- Form Truffles: Roll the mixture into small balls and coat in extra cocoa powder.
- Chill: Refrigerate for at least 1 hour before serving.
17. Vegan Almond Butter Chocolate Chip Blondies
Soft and chewy, these vegan dessert bars are made with almond butter and studded with gooey chocolate chips.
Ingredients:
- 1 cup almond butter
- ½ cup coconut sugar
- ¼ cup almond flour
- ¼ cup non-dairy milk
- ½ tsp baking soda
- ½ cup vegan chocolate chips
Instructions:
- Mix Wet Ingredients: In a bowl, mix almond butter, coconut sugar, and non-dairy milk.
- Add Dry Ingredients: Stir in almond flour and baking soda until well combined. Fold in the chocolate chips.
- Bake: Pour the batter into a lined baking dish and bake at 350°F for 20-25 minutes until golden.
- Cool and Slice: Let cool before slicing into squares.
18. No-Bake Blueberry Cheesecake Bars
These creamy, fruity vegan dessert bars are made with a nutty crust and a blueberry cashew filling.
Ingredients:
- Crust: 1 cup almonds, ½ cup dates, 1 tbsp coconut oil
- Filling: 1 ½ cups cashews (soaked), 1 cup blueberries, ¼ cup coconut cream, 3 tbsp maple syrup, 1 tsp lemon juice
Instructions:
- Prepare Crust: Blend almonds, dates, and coconut oil in a food processor until sticky. Press into the bottom of a baking dish.
- Make Filling: Blend soaked cashews, blueberries, coconut cream, maple syrup, and lemon juice until smooth.
- Assemble and Chill: Pour the filling over the crust and spread evenly. Freeze for 3 hours. Slice and serve chilled.
Please note: This website contains affiliate links. As an Amazon Associate, we earn from qualifying purchases at no additional cost to you.
