23 Delicious Vegan Dessert Recipes for Any Occasion

Desserts are a universal love language, but for those following a plant-based lifestyle, finding indulgent sweets that are both vegan and delicious can feel like a challenge.

The truth? Vegan desserts are just as mouthwatering as their traditional counterparts—and often healthier too.

From fruity delights and creamy puddings to decadent chocolate creations, plant-based desserts are a celebration of natural flavors and creativity in the kitchen.

In this roundup, we’ve gathered 23 vegan dessert recipes that are easy to make, full of flavor, and perfect for any occasion.

Whether you’re hosting a dinner party, preparing a quick family treat, or simply satisfying a late-night sweet craving, these recipes have you covered.

Each one is dairy-free, egg-free, and packed with wholesome ingredients that make dessert time both guilt-free and satisfying.

23 Delicious Vegan Dessert Recipes for Any Occasion

Living a plant-based lifestyle doesn’t mean giving up indulgence—it means discovering new, vibrant, and delicious ways to enjoy it.

These 23 vegan dessert recipes prove that plant-based sweets can be just as decadent, comforting, and delightful as traditional desserts.

With so many flavors, textures, and creative combinations, there’s truly something for everyone here.

So go ahead, pick your favorite recipe, and treat yourself (and your loved ones) to a dessert that’s as kind to your body as it is to the planet.

Vegan Chocolate Avocado Mousse

This rich and creamy dessert transforms simple avocados into a decadent, velvety mousse.

With the natural smoothness of avocado and the indulgence of dark cocoa, this treat is both healthy and luxurious.

Perfect for dinner parties or a quick sweet craving, it’s packed with antioxidants and healthy fats while staying completely dairy-free.

Ingredients:

• 2 ripe avocados, peeled and pitted
• 1/4 cup unsweetened cocoa powder
• 1/4 cup maple syrup (or agave nectar)
• 1/4 cup unsweetened almond milk
• 1 tsp pure vanilla extract
• Pinch of sea salt
• Fresh berries and shaved dark chocolate for garnish

Instructions:

1. Place the ripe avocados in a food processor or blender and pulse until smooth.
2. Add the cocoa powder, maple syrup, almond milk, vanilla extract, and salt. Blend until creamy and completely lump-free.
3. Taste and adjust sweetness, adding more maple syrup if desired.
4. Spoon the mousse into small dessert glasses and chill in the refrigerator for at least 30 minutes for the flavors to meld.
5. Just before serving, garnish with fresh berries and a sprinkle of shaved dark chocolate.

This vegan chocolate avocado mousse is silky, rich, and satisfying without any dairy or refined sugar. It’s the perfect guilt-free indulgence that feels elegant yet easy to make.

Vegan Coconut Mango Chia Pudding

A tropical-inspired dessert that is light, refreshing, and bursting with flavor.

The chia seeds swell in creamy coconut milk to form a pudding-like texture, while fresh mango adds natural sweetness and a vibrant color.

This dessert is great for make-ahead meals and doubles as a healthy breakfast or post-dinner treat.

Ingredients:

• 1/2 cup chia seeds
• 2 cups full-fat coconut milk
• 3 tbsp maple syrup or agave nectar
• 1 tsp pure vanilla extract
• 2 ripe mangoes, peeled and diced
• Toasted coconut flakes for garnish

Instructions:

1. In a mixing bowl, combine chia seeds, coconut milk, maple syrup, and vanilla extract. Stir well to prevent clumping.
2. Cover the bowl and refrigerate for at least 3–4 hours, or overnight for the best consistency.
3. When ready to serve, give the pudding a good stir to ensure smoothness.
4. Spoon chia pudding into serving glasses, layering with diced mango for a beautiful presentation.
5. Top with extra mango chunks and toasted coconut flakes for a crunchy finish.

This coconut mango chia pudding is light yet satisfying, balancing creamy textures with tropical fruit sweetness. It’s a refreshing vegan dessert that feels indulgent while still being wholesome.

Vegan Baked Apple Crisp

This warm and comforting dessert celebrates the natural sweetness of baked apples combined with a crunchy oat topping.

Cinnamon and nutmeg enhance the flavor, making it a cozy dessert that’s perfect for chilly evenings. Best enjoyed warm with a scoop of vegan vanilla ice cream.

Ingredients:

• 6 medium apples, peeled, cored, and sliced
• 2 tbsp lemon juice
• 1/4 cup maple syrup
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1 cup rolled oats
• 1/2 cup almond flour
• 1/3 cup coconut oil (melted)
• 1/4 cup brown sugar or coconut sugar
• Pinch of salt

Instructions:

1. Preheat oven to 350°F (175°C). Lightly grease a baking dish.
2. In a large bowl, toss the sliced apples with lemon juice, maple syrup, cinnamon, and nutmeg. Spread evenly in the baking dish.
3. In another bowl, mix oats, almond flour, melted coconut oil, sugar, and salt until crumbly.
4. Sprinkle the oat mixture evenly over the apples.
5. Bake for 35–40 minutes, or until the apples are tender and the topping is golden brown.
6. Allow to cool slightly before serving.

Vegan baked apple crisp is the ultimate comfort dessert, with warm spiced apples and a crunchy oat topping.

It’s wholesome, satisfying, and even better with a scoop of dairy-free ice cream.

Vegan Peanut Butter Chocolate Chip Cookies

These cookies are soft, chewy, and loaded with the irresistible combination of peanut butter and chocolate.

Using simple plant-based ingredients, they bake into golden treats that everyone will love—whether they’re vegan or not.

Perfect with a glass of almond milk or as a lunchbox favorite.

Ingredients:

• 1 cup natural peanut butter (smooth or chunky)
• 3/4 cup coconut sugar (or brown sugar)
• 1/4 cup unsweetened almond milk
• 1 tsp pure vanilla extract
• 1 cup all-purpose flour (or gluten-free blend)
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 cup vegan chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together peanut butter, coconut sugar, almond milk, and vanilla until smooth.
3. Add flour, baking soda, and salt, then mix until just combined.
4. Fold in vegan chocolate chips.
5. Scoop small spoonfuls of dough onto the baking sheet, spacing them 2 inches apart.
6. Bake for 10–12 minutes, until edges are set but centers are soft.
7. Allow cookies to cool on the sheet for 5 minutes before transferring to a wire rack.

These vegan peanut butter chocolate chip cookies are perfectly chewy with just the right balance of sweet and salty. They’re quick to make and guaranteed to disappear fast!

Vegan Lemon Blueberry Cheesecake Bars

Creamy, tangy, and fruity, these cheesecake bars bring together the zesty brightness of lemon with the sweetness of blueberries.

The cashew-based filling sits atop a nutty crust, creating a decadent yet wholesome dessert. Best served chilled for a refreshing treat.

Ingredients:

For the crust:

• 1 1/2 cups almonds or walnuts
• 1 cup Medjool dates, pitted
• 1 tbsp coconut oil, melted

For the filling:

• 2 cups raw cashews (soaked overnight)
• 1/2 cup coconut cream
• 1/3 cup maple syrup
• 1/4 cup fresh lemon juice
• 1 tbsp lemon zest
• 1 tsp pure vanilla extract
• 1 cup fresh blueberries

Instructions:

1. Line an 8×8 baking dish with parchment paper.
2. In a food processor, pulse almonds, dates, and coconut oil until sticky and crumbly. Press evenly into the bottom of the dish to form the crust.
3. Blend soaked cashews, coconut cream, maple syrup, lemon juice, zest, and vanilla until completely smooth and creamy.
4. Pour the filling over the crust and smooth the top with a spatula.
5. Sprinkle blueberries evenly on top, pressing them lightly into the filling.
6. Freeze for 3–4 hours, or until set.
7. Slice into bars and let thaw for 10 minutes before serving.

These vegan lemon blueberry cheesecake bars are a refreshing twist on classic cheesecake—bright, creamy, and bursting with fruit.

They’re perfect for summer gatherings or anytime you want a chilled treat.

Vegan Chocolate-Dipped Strawberries

Elegant yet incredibly simple, these chocolate-dipped strawberries are a romantic and indulgent dessert.

Sweet, juicy berries pair beautifully with silky vegan chocolate, making them perfect for parties, date nights, or a quick gourmet snack.

Ingredients:

• 1 pint fresh strawberries, washed and dried thoroughly
• 1 cup vegan dark chocolate chips
• 1 tbsp coconut oil
• Optional toppings: crushed nuts, shredded coconut, or cacao nibs

Instructions:

1. Line a baking sheet with parchment paper.
2. In a heatproof bowl, melt the chocolate chips and coconut oil together using a double boiler or microwave in 30-second intervals, stirring until smooth.
3. Hold each strawberry by the stem and dip it into the melted chocolate, coating about two-thirds of the berry.
4. Place dipped strawberries on the prepared baking sheet. If desired, sprinkle with nuts, coconut, or cacao nibs while the chocolate is still wet.
5. Refrigerate for at least 20 minutes, or until chocolate has hardened.

Vegan chocolate-dipped strawberries are quick to prepare yet look stunning. They’re the ultimate effortless dessert that feels luxurious but requires minimal effort.

Vegan Banana Bread

This moist and flavorful banana bread is a vegan twist on the beloved classic.

Ripe bananas provide natural sweetness and tenderness, while a hint of cinnamon and vanilla make every slice comforting and fragrant.

Perfect as a dessert, snack, or even breakfast treat.

Ingredients:

• 3 large ripe bananas, mashed
• 1/3 cup melted coconut oil
• 1/2 cup coconut sugar or brown sugar
• 1/4 cup maple syrup
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour (or whole wheat)
• 1 tsp baking soda
• 1/2 tsp cinnamon
• Pinch of salt
• 1/2 cup chopped walnuts or vegan chocolate chips (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
2. In a large bowl, whisk together mashed bananas, coconut oil, sugar, maple syrup, almond milk, and vanilla.
3. In another bowl, mix flour, baking soda, cinnamon, and salt.
4. Gradually fold dry ingredients into wet ingredients until just combined.
5. Stir in walnuts or chocolate chips if desired.
6. Pour batter into the prepared loaf pan and smooth the top.
7. Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow to cool before slicing.

This vegan banana bread is moist, tender, and bursting with flavor. It’s a timeless dessert that tastes even better the next day.

Vegan Pumpkin Pie

A seasonal favorite made entirely plant-based, this pumpkin pie has a silky, spiced filling nestled in a flaky vegan crust.

Creamy coconut milk and pumpkin purée come together with warm spices for a dessert that’s both festive and comforting.

Ingredients:

For the crust:

• 1 1/2 cups all-purpose flour
• 1/2 cup coconut oil (solid, not melted)
• 2–4 tbsp ice water
• Pinch of salt

For the filling:

• 1 can (15 oz) pumpkin purée
• 1 cup full-fat coconut milk
• 1/2 cup brown sugar or coconut sugar
• 1/4 cup maple syrup
• 3 tbsp cornstarch
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ginger
• 1/4 tsp cloves
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Prepare a 9-inch pie dish.
2. For the crust: Mix flour and salt, then cut in solid coconut oil until crumbly. Add ice water, 1 tbsp at a time, until dough forms. Roll out and press into the pie dish.
3. For the filling: Blend pumpkin purée, coconut milk, sugar, maple syrup, cornstarch, spices, and vanilla until smooth.
4. Pour filling into prepared crust and smooth the surface.
5. Bake for 55–60 minutes, until set around the edges but slightly soft in the center.
6. Cool completely, then refrigerate for at least 4 hours before serving.

This vegan pumpkin pie is creamy, spiced, and festive—perfect for fall holidays or any time you crave a cozy dessert.

Vegan Matcha Green Tea Ice Cream

A refreshing and unique dessert, this vegan ice cream combines the earthy flavor of matcha with the creaminess of coconut milk. Lightly sweetened with maple syrup, it’s a cool treat that feels indulgent but stays plant-based.

Ingredients:

• 2 cans (13.5 oz each) full-fat coconut milk
• 1/2 cup maple syrup
• 2 tbsp matcha green tea powder
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a saucepan over medium heat, whisk coconut milk, maple syrup, matcha powder, vanilla, and salt until smooth and just warmed.
2. Remove from heat and let cool to room temperature.
3. Chill the mixture in the refrigerator for at least 2 hours.
4. Pour into an ice cream maker and churn according to the manufacturer’s instructions until creamy.
5. Transfer to a container and freeze for 4 hours, or until firm.

This vegan matcha ice cream is creamy, refreshing, and subtly earthy—a sophisticated dessert that’s as beautiful as it is delicious.

Vegan Raspberry Almond Tart

This elegant tart features a buttery almond crust filled with smooth almond cream and topped with fresh raspberries.

It’s light, fruity, and slightly nutty, making it the perfect dessert for special occasions or a summer gathering.

Ingredients:

For the crust:

• 1 1/2 cups almond flour
• 1/4 cup coconut oil, melted
• 3 tbsp maple syrup
• Pinch of salt

For the filling:

• 1 cup raw cashews (soaked overnight)
• 1/4 cup coconut cream
• 1/4 cup maple syrup
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1/4 cup almond butter

For topping:

• 1 1/2 cups fresh raspberries
• 2 tbsp sliced almonds

Instructions:

1. Preheat oven to 350°F (175°C). Grease a tart pan.
2. Mix almond flour, coconut oil, maple syrup, and salt until crumbly. Press evenly into the pan to form the crust. Bake for 12–15 minutes, then let cool.
3. Blend cashews, coconut cream, maple syrup, lemon juice, vanilla, and almond butter until silky smooth.
4. Spread filling evenly over cooled crust.
5. Arrange fresh raspberries on top and sprinkle with sliced almonds.
6. Refrigerate for at least 2 hours before serving.

This vegan raspberry almond tart is as beautiful as it is delicious. With its creamy filling and fruity topping, it’s a show-stopping dessert that feels light yet indulgent.

Vegan Chocolate Lava Cake

Rich, gooey, and decadent, this chocolate lava cake oozes molten chocolate with every bite.

Made without eggs or dairy, it’s a plant-based twist on a luxurious dessert—perfect for date night or any time you want to impress.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 1/2 cup coconut sugar or brown sugar
• 1 tsp baking powder
• 1/4 tsp baking soda
• Pinch of salt
• 1/2 cup almond milk
• 1/3 cup melted coconut oil
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/2 cup vegan dark chocolate, chopped

Instructions:

1. Preheat oven to 375°F (190°C). Grease 4 ramekins and dust lightly with cocoa powder.
2. In a bowl, whisk flour, cocoa, sugar, baking powder, baking soda, and salt.
3. Stir in almond milk, coconut oil, maple syrup, and vanilla until smooth.
4. Divide batter among ramekins, filling halfway. Place a chunk of vegan chocolate in the center of each, then cover with more batter.
5. Bake for 12–14 minutes, until edges are set but centers are soft.
6. Let cool for 2 minutes, then invert onto plates and serve immediately.

This vegan chocolate lava cake is indulgent, rich, and irresistibly gooey. It’s proof that plant-based desserts can be just as luxurious as the classics.

Vegan Pistachio Cardamom Cookies

Fragrant with cardamom and studded with crunchy pistachios, these cookies are buttery and slightly spiced.

They’re a unique twist on classic shortbread, perfect with tea or coffee, and ideal for festive occasions.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup coconut oil, solid (not melted)
• 1/3 cup powdered sugar
• 2 tbsp almond milk
• 1 tsp ground cardamom
• 1 tsp vanilla extract
• 1/2 cup chopped pistachios
• Pinch of salt

Instructions:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, cream coconut oil and powdered sugar until fluffy.
3. Add almond milk, vanilla, and cardamom, mixing well.
4. Fold in flour, salt, and pistachios until dough forms.
5. Roll dough into small balls, flatten slightly, and place on the baking sheet.
6. Bake for 12–14 minutes, until lightly golden at the edges.
7. Cool completely before serving.

These vegan pistachio cardamom cookies are delicate, aromatic, and lightly sweet. They bring a touch of exotic flavor to any dessert spread.

Vegan Coconut Lime Cake

Bright, tropical, and refreshing, this coconut lime cake is moist and fluffy with just the right balance of citrus zest and creamy coconut.

A simple lime glaze drizzled on top makes it extra special. This dessert is perfect for summer or when you want something light and zesty.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• Pinch of salt
• 3/4 cup coconut sugar or cane sugar
• 1/3 cup melted coconut oil
• 1 cup coconut milk (from a carton, not canned)
• 2 tbsp lime juice
• 1 tbsp lime zest
• 1 tsp vanilla extract

For the glaze:

• 1 cup powdered sugar
• 2 tbsp lime juice
• 1 tbsp coconut milk

Instructions:

1. Preheat oven to 350°F (175°C). Grease and line a loaf pan or round cake pan.
2. In one bowl, whisk flour, baking powder, baking soda, salt, and sugar.
3. In another bowl, mix coconut oil, coconut milk, lime juice, lime zest, and vanilla.
4. Combine wet and dry ingredients, stirring gently until just mixed.
5. Pour batter into the prepared pan and bake for 35–40 minutes, until a toothpick comes out clean.
6. For the glaze, whisk powdered sugar, lime juice, and coconut milk until smooth. Drizzle over cooled cake.

This vegan coconut lime cake is fluffy, tangy, and perfectly sweet. It’s a simple dessert that feels tropical and uplifting with every bite.

Vegan Mocha Mousse Cups

A dreamy fusion of coffee and chocolate, these mocha mousse cups are rich, silky, and dairy-free.

Made with aquafaba (chickpea brine) whipped into a fluffy base, this dessert is light yet decadent, ideal for coffee lovers.

Ingredients:

• 1/2 cup aquafaba (liquid from canned chickpeas)
• 1/4 tsp cream of tartar
• 1/2 cup vegan dark chocolate, melted
• 2 tbsp brewed espresso (or strong coffee)
• 1/4 cup maple syrup
• 1 tsp vanilla extract

Instructions:

1. Using a hand mixer, whip aquafaba and cream of tartar until stiff peaks form (5–7 minutes).
2. Gently fold in melted chocolate, espresso, maple syrup, and vanilla until smooth and fluffy.
3. Spoon mousse into small cups or jars.
4. Chill for at least 2 hours before serving.

These vegan mocha mousse cups are indulgent yet airy, offering a perfect balance of chocolate richness and coffee depth. A luxurious dessert for any occasion.

Vegan Pineapple Upside-Down Cake

A retro classic reimagined, this vegan pineapple upside-down cake is caramelized, fruity, and incredibly moist.

Sweet pineapple rings and cherries decorate the top, making it as stunning as it is delicious.

Ingredients:

• 1/4 cup vegan butter or coconut oil
• 1/2 cup brown sugar
• Pineapple slices (canned or fresh)
• Maraschino cherries (optional)
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup coconut sugar or cane sugar
• 1/3 cup vegetable oil or melted coconut oil
• 1 cup almond milk
• 2 tsp apple cider vinegar
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Grease a round cake pan.
2. Melt vegan butter and spread it over the bottom of the pan. Sprinkle brown sugar evenly on top.
3. Arrange pineapple slices and cherries decoratively over the sugar layer.
4. In one bowl, whisk flour, baking powder, baking soda, salt, and sugar.
5. In another bowl, combine oil, almond milk, vinegar, and vanilla.
6. Mix wet and dry ingredients together, then pour batter over pineapple layer.
7. Bake for 40–45 minutes, until a toothpick inserted in the center comes out clean.
8. Cool for 10 minutes, then carefully invert onto a serving plate.

This vegan pineapple upside-down cake is a showstopper with its caramelized topping and soft crumb.

A nostalgic dessert made plant-based without sacrificing flavor.

Vegan Strawberry Shortcake

A light and summery dessert, vegan strawberry shortcake combines fluffy biscuits, sweet macerated strawberries, and a dollop of dairy-free whipped cream.

It’s refreshing, fruity, and perfect for warm-weather gatherings or as a classic comfort treat.

Ingredients:

For the biscuits:

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/4 cup coconut oil (solid, not melted)
• 3/4 cup almond milk
• 2 tbsp maple syrup

For the strawberries:

• 2 cups fresh strawberries, sliced
• 2 tbsp cane sugar or coconut sugar

For the cream:

• 1 can full-fat coconut milk (chilled overnight)
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a bowl, whisk flour, baking powder, and salt. Cut in coconut oil until crumbly.
3. Add almond milk and maple syrup, stirring just until dough forms.
4. Drop spoonfuls of dough onto the baking sheet and bake for 12–15 minutes, until golden.
5. Meanwhile, mix strawberries with sugar and let sit for 20 minutes to release juices.
6. For the cream, scoop solid coconut cream into a bowl, add powdered sugar and vanilla, and whip until fluffy.
7. Split biscuits, layer with strawberries and whipped cream, then serve.

This vegan strawberry shortcake is sweet, airy, and delightful. It’s a timeless dessert that highlights fresh, juicy strawberries in the best way.

Vegan Carrot Cake with Cashew Cream Frosting

Moist, spiced, and wholesome, this vegan carrot cake is packed with grated carrots, walnuts, and warm spices.

Topped with a silky cashew cream frosting, it’s a healthier take on the classic without compromising flavor.

Ingredients:

For the cake:

• 2 cups all-purpose flour (or whole wheat)
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• Pinch of salt
• 1/2 cup coconut sugar
• 1/3 cup coconut oil, melted
• 1/2 cup maple syrup
• 1 cup almond milk
• 2 cups grated carrots
• 1/2 cup chopped walnuts or pecans

For the frosting:

• 1 1/2 cups raw cashews (soaked overnight)
• 1/4 cup coconut cream
• 3 tbsp maple syrup
• 1 tbsp lemon juice
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Grease two 8-inch cake pans.
2. Mix flour, baking powder, baking soda, spices, and sugar in a bowl.
3. In another bowl, whisk coconut oil, maple syrup, and almond milk.
4. Combine wet and dry ingredients, then fold in grated carrots and walnuts.
5. Divide batter between pans and bake 30–35 minutes, until a toothpick comes out clean.
6. For frosting, blend soaked cashews, coconut cream, maple syrup, lemon juice, and vanilla until smooth.
7. Frost cooled cakes and stack them into layers.

This vegan carrot cake is moist, spiced, and naturally sweet. The cashew frosting adds creaminess, making it a stunning dessert for celebrations.

Vegan Chocolate Peanut Butter Fudge

Rich, creamy, and indulgent, this no-bake vegan fudge combines chocolate and peanut butter for the ultimate sweet treat.

It requires minimal ingredients and just a few minutes of prep—perfect for when you want something decadent without much effort.

Ingredients:

• 1 cup natural peanut butter
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 1/2 cup cocoa powder
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Line a small square baking dish with parchment paper.
2. In a bowl, mix peanut butter, coconut oil, and maple syrup until smooth.
3. Stir in cocoa powder, vanilla, and salt until fully combined.
4. Pour mixture into the prepared dish and smooth the top.
5. Refrigerate for at least 2 hours, until firm.
6. Cut into small squares and store in the fridge.

This vegan chocolate peanut butter fudge is velvety, rich, and satisfying. It’s a no-bake dessert that delivers big flavor with minimal effort.

Vegan Coconut Rice Pudding

Creamy, comforting, and lightly sweet, this vegan coconut rice pudding is made with simple pantry ingredients.

Infused with coconut milk and a touch of cinnamon, it’s a warm and cozy dessert that can also be enjoyed chilled.

Ingredients:

• 1 cup arborio rice (or short-grain rice)
• 2 cups full-fat coconut milk
• 2 cups almond milk
• 1/3 cup maple syrup
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• Pinch of salt
• Toasted coconut flakes and fresh fruit for garnish

Instructions:

1. In a saucepan, combine rice, coconut milk, almond milk, maple syrup, cinnamon, and salt.
2. Bring to a boil, then reduce to low heat and simmer uncovered, stirring occasionally, for 25–30 minutes until rice is soft and pudding is creamy.
3. Stir in vanilla extract.
4. Serve warm or chilled, topped with toasted coconut and fresh fruit.

This vegan coconut rice pudding is creamy, soothing, and naturally sweet. It’s versatile enough for both cozy winter nights and refreshing summer desserts.

Vegan Apple Cinnamon Muffins

These moist and fluffy muffins are filled with chunks of fresh apple and warmly spiced with cinnamon.

Perfect for dessert, snacks, or even breakfast, they’re a wholesome and comforting vegan treat.

Ingredients:

• 1 1/2 cups all-purpose flour (or whole wheat)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• Pinch of nutmeg
• 1/2 cup coconut sugar or cane sugar
• 1/3 cup coconut oil, melted
• 1/2 cup almond milk
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1 1/2 cups diced apples

Instructions:

1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
2. In a bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and sugar.
3. In another bowl, mix coconut oil, almond milk, maple syrup, and vanilla.
4. Combine wet and dry ingredients, then fold in diced apples.
5. Divide batter among muffin cups and bake for 18–20 minutes, until a toothpick comes out clean.
6. Let cool before serving.

These vegan apple cinnamon muffins are soft, fragrant, and deliciously spiced. They’re perfect for dessert or as a sweet snack on the go.

Vegan Chocolate Pudding Parfaits

A layered dessert of rich chocolate pudding, crunchy granola, and fresh fruit, these parfaits are both elegant and easy to assemble.

They’re customizable, making them ideal for dinner parties or a quick treat at home.

Ingredients:

For the pudding:

• 2 cups almond milk
• 1/2 cup cocoa powder
• 1/3 cup maple syrup
• 3 tbsp cornstarch
• 1 tsp vanilla extract
• Pinch of salt

For layering:

• 1 cup granola (vegan-friendly)
• 1 cup fresh berries (strawberries, raspberries, or blueberries)

Instructions:

1. In a saucepan, whisk almond milk, cocoa powder, maple syrup, cornstarch, and salt.
2. Cook over medium heat, whisking constantly, until pudding thickens (6–8 minutes).
3. Remove from heat, stir in vanilla extract, and let cool slightly.
4. In serving glasses, layer chocolate pudding, granola, and berries. Repeat layers as desired.
5. Chill for at least 1 hour before serving.

These vegan chocolate pudding parfaits are creamy, crunchy, and fruity all at once. They’re a versatile dessert that can be dressed up or kept simple.

Vegan Blackberry Crumble Bars

These crumble bars feature a buttery oat crust layered with sweet blackberry filling and topped with a golden, crumbly topping.

They’re fruity, chewy, and crunchy all in one bite—perfect for dessert, snacks, or even breakfast on the go.

Ingredients:

• 1 1/2 cups rolled oats
• 1 cup all-purpose flour (or gluten-free blend)
• 1/2 cup coconut sugar
• 1/2 cup coconut oil, melted
• Pinch of salt
• 2 cups fresh or frozen blackberries
• 2 tbsp maple syrup
• 1 tbsp lemon juice
• 1 tbsp cornstarch

Instructions:

1. Preheat oven to 350°F (175°C). Line an 8×8 baking dish with parchment paper.
2. Mix oats, flour, sugar, salt, and coconut oil until crumbly. Press two-thirds of the mixture into the bottom of the dish.
3. In another bowl, toss blackberries with maple syrup, lemon juice, and cornstarch. Spread over crust.
4. Sprinkle remaining oat mixture on top.
5. Bake for 30–35 minutes, until golden and bubbly.
6. Cool completely before slicing into bars.

These vegan blackberry crumble bars are fruity, crumbly, and satisfying. They’re easy to make and perfect for sharing at picnics or family gatherings.

Vegan Mango Coconut Popsicles

Refreshing and tropical, these homemade popsicles combine sweet mango with creamy coconut milk for a light and cooling dessert.

They’re naturally sweetened and a perfect frozen treat for hot days.

Ingredients:

• 2 large ripe mangoes, peeled and diced
• 1 can (13.5 oz) full-fat coconut milk
• 3 tbsp maple syrup
• 1 tsp lime juice
• 1 tsp vanilla extract

Instructions:

1. Blend mango, coconut milk, maple syrup, lime juice, and vanilla until smooth.
2. Pour mixture into popsicle molds and insert sticks.
3. Freeze for at least 6 hours, or overnight, until solid.
4. To release, run warm water over the outside of the mold for a few seconds.

These vegan mango coconut popsicles are creamy, fruity, and refreshing. A healthy and cooling dessert that’s simple to make with just a few ingredients.