Easy And Healthy Vegan Desserts To Satisfy your Sweet Tooth

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A serving board filled with macaroons, fruit tart, apple crumble, rainbow cake and a hazelnut brownie.

Healthy Vegan Desserts | No Bake Vegan Desserts | Alternatives

It can be hard for vegans to find a dessert suitable for their diet. Most desserts, after all, consist of eggs, dairy products, and non vegan sweeteners like white sugar or honey.

Most bakeries and restaurants do not have many vegan dessert options, and the ones that do are often high in sugars, carbs, or unhealthy fats. 

This article on healthy vegan desserts presents the perfect solution for anyone looking for a delicious and healthy treat on a vegan diet.

Healthy vegan desserts – ideas and recipes

Dessert is often seen as unhealthy when it can be quite the opposite. Some vegan dessert recipes are packed with vitamins, minerals, and antioxidants.

Vegan peanut butter cups

These homemade peanut butter cups are filled with creamy peanut butter filling and surrounded by dark chocolate. They are much healthier than their store-bought counterparts and just as delicious. 

Stacks of vegan chocolate peanut butter cups.

Ingredients:

  • 1/2 cup natural peanut butter.
  • 1/4 cup coconut oil.
  • 1 teaspoon of natural vanilla extract.
  • 3 tablespoons maple syrup.
  • Pinch of sea salt.
  • 7 ounces vegan dark chocolate, chopped.

Instructions:

  1. In a small bowl, combine the peanut butter, coconut oil, maple syrup, and sea salt until well combined. Set aside.
  2. Line a muffin tin with 12 cupcake liners.
  3. Place the chopped vegan dark chocolate in a heat-proof bowl and microwave for 30 seconds at a time, stirring between intervals until melted.
  4. Spoon 1 tablespoon of the melted chocolate into each cupcake liner and spread it up the sides.
  5. Place the muffin tin in the freezer for 10 minutes to set the chocolate.
  6. Once set, spoon 1 teaspoon of the peanut butter filling into each cupcake liner and spread it evenly over the chocolate.
  7. Spoon 1 tablespoon of melted chocolate over the peanut butter layer and spread evenly with a spoon.
  8. Place the muffin tin in the freezer for 10 minutes to set the chocolate.
  9. Serve once set.

Apple crumble

This crumble is made with apples, a cinnamon-sugar topping, and a crunchy oat streusel filling. It’s vegan, gluten-free, and takes just minutes to prepare. Perfect for a cozy fall dessert.

A slice of apple crumble served on a plate.

Ingredients:

  • 4 cups peeled and diced apples.
  • 1/4 cup coconut sugar.
  • 1 teaspoon ground cinnamon.

Streusel:

  • 2/3 cup rolled oats.
  • 2 tablespoons coconut oil, melted.
  • 2 tablespoons almond flour.
  • 1 tablespoon maple syrup.

Instructions:

  1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  2. In a medium bowl, combine the diced apples, coconut sugar, and ground cinnamon and toss until evenly combined.
  3. Spread the mixture onto the prepared baking sheet.
  4. In a small bowl, mix together the rolled oats, melted coconut oil, almond flour, and maple syrup until evenly combined.
  5. Sprinkle the streusel over the apples and bake for 25-30 minutes until lightly golden brown.
  6. Let cool before serving. You may serve it with some vegan ice cream.

Blackberry cobbler

This cobbler is made with fresh blackberries that are rich in vitamins C, K, and manganese [1]Cleveland Clinic: The Small Yet Powerful Blackberry: Why You Should Eat Some Today. With a biscuit-like topping and a hint of lemon zest, it is the perfect summertime dessert and can be easily made.

A cast iron pan with vegan blackberry crumble.

Ingredients:

Filling:

  • 3 cups fresh blackberries.
  • 2 tablespoons coconut sugar.
  • 1 tablespoon lemon juice.
  • 1/2 teaspoon of lemon zest.

Topping:

  • 1 cup all-purpose flour.
  • 2 teaspoons baking powder.
  • 1/4 teaspoon salt.
  • 3 tablespoons coconut oil, melted.
  • 1/4 cup almond milk.

Instructions:

  1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  2. In a medium bowl, combine the blackberries, coconut sugar, and lemon juice and mix until evenly combined and set aside.
  3. To make the dough/batter, combine the flour, baking powder, lemon zest, and salt in a small bowl.
  4. Add in the melted coconut oil and almond milk and mix until a dough forms.
  5. Spread the batter onto the prepared baking sheet.
  6. Pour the blackberry mixture into the batter and spread evenly with a spoon.
  7. Bake for 25-30 minutes until lightly golden brown.
  8. Let cool before serving.

Vegan cheesecake

This cheesecake is creamy, dreamy, and utterly delicious! It is made with cashews, tofu, lemon juice, and vanilla extract for the perfect balance of sweetness and tanginess. 

A slice of vegan cheesecake made with cashew cream served on a plate with a bowl of cashew nuts on the side.

Ingredients:

Crust:

  • 1 cup walnuts.
  • 2 tablespoons coconut oil, melted.
  • 2 cups of vegan crackers crumbs.

Filling:

  • 1 1/2 cups cashews, soaked for at least 2 hours and drained.
  • 14 ounces firm tofu drained and crumbled or vegan cream cheese.
  • 1/4 cup lemon juice.
  • 3 tablespoons maple syrup or agave.
  • 2 teaspoons vanilla extract.
  • 3 tablespoons of cornstarch.

Instructions:

  1. Preheat the oven to 350°F and line a 9-inch springform pan with parchment paper.
  2. To make the crust, add the walnuts and vegan cracker crumbs to a food processor and process until finely ground. Add in the melted coconut oil and mix until combined.
  3. Press the mixture into the prepared springform pan and bake for 10 minutes.
  4. To make the filling, combine the cashews, tofu/cream cheese, lemon juice, maple syrup or agave, and vanilla extract in a food processor and process until smooth.
  5. Pour the mixture over the crust.
  6. Bake for 40-45 minutes until lightly golden brown.
  7. Let it come to room temperature and place it in the refrigerator for 20-30 mins before serving.

Vegan chocolate chip banana bread

This vegan chocolate chip banana bread is made with whole wheat flour and is sweetened with vegan ingredients making it a healthy snack. It is the perfect healthy tea-time snack or dessert.

A loaf of vegan chocolate chip banana bread served on a tray lined with parchment paper. There are cinnamon sticks, a spoon of chocolate chips and a knife on the side.

Ingredients:

  • 2 cups whole wheat flour.
  • 1 teaspoon baking powder.
  • 1 teaspoon baking soda.
  • 2 teaspoons of cinnamon powder.
  • 1/4 teaspoon salt.
  • 1/2 cup of soy milk.
  • 1 Flax egg mix (1 tablespoon of ground flaxseeds with 2-3 tablespoons of warm water)
  • 3 ripe bananas, mashed.
  • 1/2 cup coconut sugar.
  • 2 tablespoons coconut oil, melted.
  • 1 teaspoon vanilla extract.
  • 1/2 cup dark chocolate chips.

Instructions:

  1. Preheat the oven to 350°F and line a loaf pan with parchment paper.
  2. In a medium bowl, combine the flour, baking powder, baking soda, cinnamon powder, and salt and mix until evenly combined.
  3. In another bowl, add the mashed bananas, soy milk, coconut sugar, oil, and vanilla extract and combine them together.
  4. Add the wet ingredients to the dry ingredients and mix until combined.
  5. Add the flax egg mix to the combined mixture and add in the chocolate chips.
  6. Pour the batter into the prepared loaf pan and bake for 45-60 minutes until a toothpick inserted into the center comes out clean.
  7. Let cool before serving.

Vegan pumpkin pie

This vegan pumpkin pie is made with a simple whole wheat crust and is filled with a creamy pumpkin filling. It is the perfect healthy dessert for thanksgiving or any fall occasion.

A slice of vegan pumpkin pie placed on a table. There is also a whole pumpkin, a big chunk of pumpkin pie, and a small bowl of spice on the table.

Ingredients:

Crust:

  • 1 1/2 cups whole wheat flour.
  • 3 tablespoons coconut oil, melted.
  • 3 tablespoons maple syrup or agave.

Filling:

  • 1 (15-ounce) canned pumpkin puree.
  • 2 tablespoons of pumpkin pie spice.
  • 1/4 cup almond milk.
  • 2 tablespoons maple syrup or agave.
  • 1 teaspoon ground cinnamon.
  • 1/2 teaspoon ground nutmeg.

Instructions:

  1. Preheat the oven to 350°F and line a 9-inch pie dish with parchment paper.
  2. To make the crust, combine the flour, coconut oil, and maple syrup or agave in a medium bowl and mix until evenly combined.
  3. Press the mixture into the prepared pie dish and bake for 10 minutes.
  4. To make the filling, combine the pumpkin puree, pumpkin pie spice, almond milk, maple syrup or agave, cinnamon, and nutmeg in a medium bowl and mix until evenly combined.
  5. Pour the mixture into the pre-baked crust and bake for 45-60 minutes until the center is set.
  6. Allow it to come to room temperature and place it in the refrigerator overnight to set before serving.

Vegan chocolate chip cookies

These vegan chocolate chip cookies are made with coconut oil and whole wheat flour. They are the perfect balance of chewy and crunchy and will satisfy any sweet tooth.

Freshly baked vegan chocolate chip cookies.

Ingredients:

  • 2 cups whole wheat flour.
  • 1 teaspoon baking powder.
  • 1/4 teaspoon salt.
  • 1/2 cup coconut oil, melted.
  • 3/4 cup maple syrup or agave.
  • 1 teaspoon vanilla extract.
  • 1/2 cup dark chocolate chips.

Instructions:

  1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  2. In a medium bowl, combine the flour, baking powder, and salt and mix until evenly combined.
  3. In another bowl, combine the coconut oil, maple syrup or agave, and vanilla extract and mix until evenly combined.
  4. Combine the wet and dry ingredients together and fold them in with the chocolate chips.
  5. Drop spoonful’s of dough onto the prepared baking sheet and chill the dough.
  6. Bake for 10-12 minutes until lightly golden brown.
  7. Let cool before serving.

Easy vegan no-bake desserts

Given-below are some vegan desserts that do not require any heat to be prepared:

Chocolate avocado mousse

This mousse is made with just four ingredients – avocado, nut milk, cocoa powder, and maple syrup. It is rich, creamy, and has a deep chocolate flavor that will satisfy any sweet tooth. The avocados [2]Harvard T.H. Chan: Avocados pack in a good amount of healthy fats, and cocoa powder supplies a good dose of antioxidants.

A small serving bowl with chocolate avocado mousse garnished with dark chocolate chunks, hazelnuts, and a sprig of mint.

Ingredients:

  • 2 ripe avocados, peeled and pitted.
  • 3 tablespoons cocoa powder.
  • 3-4 tablespoons maple syrup.
  • 2-3 tablespoons almond milk.

Instructions:

  1. In a food processor or blender, combine the avocado, cocoa powder, and maple syrup until smooth.
  2. Taste and adjust sweetness as desired.
  3. Place in a bowl, cover, and refrigerate for at least one hour before serving.

Chocolate coconut bars

These bars are made with just a few ingredients making them the perfect healthy on the go-snack or dessert. They are vegan, gluten-free, and sweetened with dates and some maple syrup.

A chocolate coconut bar sliced in half.

Ingredients:

  • 1 cup shredded coconut.
  • 2 tablespoons of melted almond butter.
  • 3-4 tablespoons of coconut cream.
  • 1 cup maple syrup.

Chocolate layer:

  • 3 tablespoons cocoa powder.
  • Pinch of sea salt.
  • 3-4 tablespoons of coconut cream.

Instructions:

  1. Line a baking sheet with parchment paper.
  2. For the coconut bars, combine the shredded coconut, almond butter, coconut cream, sea salt, and maple syrup in a food processor until a dough forms.
  3. For the chocolate layer, using the double boiler method, add the cocoa powder and coconut cream and heat it for 10-15 minutes until liquid.
  4. Roll the coconut mixture into balls and flatten them on the parchment paper.
  5. Pour the melted chocolate mixture on the bars.
  6. Freeze the bars for up to an hour.
  7. Slice and serve.

No-bake coconut macaroons

These macaroons are completely vegan and so easy to make – no baking required. The combination of coconut, almond milk, maple syrup, and vanilla extract gives them a delicious flavor that will satisfy any sweet craving.

Five coconut macaroons on a wooden serving board.

Ingredients:

  • 3 cups shredded coconut.
  • 2 tablespoons almond milk.
  • 2 tablespoons maple syrup.
  • 1 teaspoon vanilla extract.

Instructions:

  1. In a bowl, combine the shredded coconut, almond milk, maple syrup, and vanilla extract until well mixed.
  2. Form into balls and place on a parchment-lined baking sheet.
  3. Refrigerate for at least one hour before serving. You may sprinkle some salt and vegan chocolate over it for additional flavor.

Vegan banana ice cream

This vegan ice cream is based on just one primary ingredient – bananas! Simply blend frozen bananas in a food processor until they reach a soft-serve consistency. You can then add in any desired toppings or mix-ins. 

Scoops of vegan banana ice-cream served in a white bowl.

Ingredients:

  • 4 bananas, peeled and sliced.
  • 2 tablespoons of maple syrup (optional).
  • Sea salt to taste.

Instructions:

  1. Place the banana slices on a parchment-lined baking sheet and freeze for at least one hour.
  2. Transfer the frozen banana slices and the rest of the ingredients to a food processor and blend until they reach a soft-serve consistency.
  3. Serve immediately or transfer to an airtight container and freeze for later.

Raspberry chia jam

This jam is made with fresh raspberries, chia seeds, and maple syrup. It is a great way to provide your body with fiber and vitamin C [3]National Library of Medicine: Red Raspberries and Their Bioactive Polyphenols: Cardiometabolic and Neuronal Health Links through raspberries and omega-3 fatty acids [4]Harvard T.H. Chan: Chia Seeds from chia seeds. Simply spread it on top of vegan toast or add it to oatmeal or vegan yogurt.

A jar of raspberry chia jam on a table. there are raspberries and chia seeds on the table.

Ingredients:

  • 2 cups fresh raspberries.
  • 2 tablespoons chia seeds.
  • 2 tablespoons maple syrup.
  • 1 1/2 tablespoons of water.

Instructions:

  1. Combine the raspberries, maple syrup, and water in a medium-sized saucepan over medium-high heat. Cook for about 5 minutes until the raspberries have softened.
  2. Reduce the heat to low and add in the chia seeds. Stir to combine and let simmer for 10 minutes, stirring occasionally.
  3. Remove from heat and let cool before transferring to an airtight container.

Fruit salad with mint dressing

This fruit salad is made with fresh seasonal fruits and light and summery mint dressing. It is the perfect healthy dessert or snack.

A bowl of fruit salad with chunks of strawberry, dragon fruit, and mango.

Ingredients:

  • 3 cups mixed seasonal fruit, such as strawberries, blueberries, kiwi, and mango.
  • 2 tablespoons mint leaves, finely chopped.
  • 1 tablespoon maple syrup.
  • 1 teaspoon lime juice.

Instructions:

  1. In a large bowl, combine the mixed fruits.
  2. Add mint leaves, maple syrup, and lime juice and mix in a separate bowl.
  3. Pour the dressing over the fruit and gently toss to combine.
  4. Serve chilled or at room temperature.

Vegan no-bake brownies

These brownies are made with unsweetened cocoa powder, and dates require no baking altogether. Moreover, dates [5]PubMed: Nutritional and functional properties of dates: a review are packed with healthy fats, fiber, and antioxidants.

A stack of vegan chocolate brownies.

Ingredients:

  • 1/2 cup unsweetened cocoa powder.
  • 1/2 cup dates, pitted.
  • 3 tablespoons almond butter.

Instructions:

  1. Line an 8-inch square baking pan with parchment paper and set aside.
  2. In a food processor, combine the dates and almond butter until a paste is formed.
  3. Transfer the mixture to the prepared baking pan and spread it out evenly.
  4. Sprinkle the cocoa powder over the top and use a spatula to press down into an even layer.
  5. Refrigerate for at least one hour before cutting into squares

Healthy vegan alternatives to common dessert ingredients

Regular nonvegan desserts can be made healthier by switching regular ingredients for vegan alternatives. Here are some common ingredients and their vegan alternatives:

1. Dairy

Coconut milk, almond milk, soy milk, and oat milk are all great vegan alternatives to dairy milk.

2. Eggs

Use a flax egg (1 Tbsp ground flaxseed meal + 3 Tbsp water) or aquafaba as a vegan egg substitutes in baking recipes.

3. Butter

Use vegan butter/nut butter, coconut oil, seed butter, or avocado as an alternative to butter.

4. Flour

Although most flours are vegan, you can use gluten-free flours such as almond flour or coconut flour if you need a healthier option.

5. Sweeteners

Use maple syrup, agave, dates, or coconut sugar for a healthier and natural sweetener. You may also use naturally sweet fruits like bananas, like in banana bread. 

Conclusion

Vegan desserts can be just as delicious and indulgent as their non-vegan counterparts. 

Using vegan ingredients, you can create healthier desserts that are tasty, nutritious, and satisfying. Nevertheless, it is best to consume any dessert in moderation, so it does not affect your health negatively.

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