Vegan Dessert Recipes That Will Satisfy Your Sweet Tooth

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If you’re someone with a serious sweet tooth but also want to keep things plant-based, you might think that finding delicious vegan desserts can be a challenge.

Fear not!

There are tons of mouthwatering vegan dessert recipes that can satisfy your cravings without compromising on flavor or texture.

Whether you’re craving something chocolatey, fruity, or even something that feels indulgent yet guilt-free, these recipes will prove that being vegan doesn’t mean missing out on dessert.

Let’s dive into some of the most delicious and easy vegan desserts that will have you coming back for seconds (or thirds, no judgment here!).

1. Vegan Chocolate Avocado Mousse

This creamy, chocolatey mousse is made from ripe avocados, making it incredibly smooth and rich without the need for heavy cream or dairy.

The healthy fats in avocado give this dessert a luscious texture, while the cocoa powder and maple syrup add the perfect amount of sweetness.

Ingredients:

• 2 ripe avocados

• 1/4 cup unsweetened cocoa powder

• 1/4 cup maple syrup (or sweetener of your choice)

• 1 tsp vanilla extract

• Pinch of sea salt

Directions:

1. Scoop the avocado flesh into a blender or food processor.

2. Add the cocoa powder, maple syrup, vanilla extract, and sea salt.

3. Blend until smooth and creamy.

   If it’s too thick, you can add a splash of almond milk to reach your desired consistency.

4. Spoon the mousse into serving cups and chill in the fridge for at least 30 minutes before serving.

5. Top with fresh berries, a sprinkle of coconut flakes, or even a drizzle of melted dark chocolate for extra decadence.

2. Vegan Chocolate Chip Cookies

Who doesn’t love a warm, gooey chocolate chip cookie?

These vegan chocolate chip cookies are just as soft and chewy as the traditional version but without the eggs or dairy.

The secret is in the flax egg, which acts as a perfect egg substitute, and coconut oil that provides richness.

Ingredients:

• 1 tbsp ground flaxseeds + 2 tbsp water (flax egg)

• 1/2 cup coconut oil (melted)

• 1/4 cup brown sugar

• 1/2 cup granulated sugar

• 1 tsp vanilla extract

• 1 1/2 cups all-purpose flour

• 1 tsp baking soda

• 1/2 tsp salt

• 1 cup dairy-free chocolate chips

Directions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

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2. In a small bowl, mix the ground flaxseeds with water and let it sit for a few minutes to form a gel-like consistency.

3. In a larger bowl, combine the melted coconut oil, brown sugar, granulated sugar, and vanilla extract.

   Add the flax egg and mix until smooth.

4. In another bowl, whisk together the flour, baking soda, and salt.

   Gradually add this dry mixture to the wet ingredients, stirring until a dough forms.

5. Fold in the chocolate chips.

6. Scoop tablespoon-sized portions of dough and place them on the baking sheet, spacing them about 2 inches apart.

7. Bake for 8-10 minutes or until the edges are golden brown.

   Let the cookies cool for a few minutes before transferring them to a wire rack.

3. Vegan Strawberry Shortcake

Who says you can’t enjoy a classic strawberry shortcake while following a vegan lifestyle?

This version is light, refreshing, and bursting with fresh strawberries.

It’s perfect for summer gatherings, but let’s be real, you can enjoy it year-round.

Ingredients:

For the biscuit:

• 1 1/2 cups all-purpose flour

• 1/4 cup coconut sugar or granulated sugar

• 1 tbsp baking powder

• 1/2 tsp salt

• 1/4 cup coconut oil (solid)

• 1/2 cup almond milk (or any non-dairy milk)

For the filling:

• 2 cups fresh strawberries (sliced)

• 2 tbsp maple syrup or agave

• 1 tsp lemon juice

For the whipped cream:

• 1 can of full-fat coconut milk (chilled overnight)

• 2 tbsp powdered sugar

• 1 tsp vanilla extract

Directions:

1. Prepare the biscuits: Preheat your oven to 375°F (190°C).

   In a bowl, whisk together the flour, sugar, baking powder, and salt.

   Add in the coconut oil and use a pastry cutter or fork to combine until the mixture resembles coarse crumbs.

   Pour in the almond milk and stir until just combined.

2. Drop spoonfuls of the dough onto a baking sheet lined with parchment paper, and bake for 12-15 minutes, or until golden brown.

   Let them cool.

3. Prepare the filling: In a bowl, mix the sliced strawberries with maple syrup and lemon juice.

   Let them sit for 10 minutes to macerate and release their juices.

4. Make the whipped cream: Scoop the solidified coconut cream from the chilled can of coconut milk and whip it with a hand mixer or stand mixer.

   Add powdered sugar and vanilla extract and continue whipping until soft peaks form.

5. Assemble the shortcake: Slice the cooled biscuits in half and spoon the macerated strawberries onto the bottom half.

   Top with a generous dollop of coconut whipped cream, then place the other half of the biscuit on top.

   Serve immediately and enjoy!

4. Vegan Lemon Bars

These vegan lemon bars are perfect for when you want something tangy and sweet.

With a buttery crust and a tart lemon filling, they’re sure to be a hit with anyone, whether they follow a vegan diet or not.

Ingredients:

For the crust:

• 1 1/2 cups all-purpose flour

• 1/4 cup powdered sugar

• 1/2 cup coconut oil (melted)

• Pinch of salt

For the lemon filling:

• 1/2 cup freshly squeezed lemon juice

• 1 tbsp lemon zest

• 1/2 cup coconut milk

• 1/4 cup cornstarch

• 1/2 cup granulated sugar

Directions:

1. Preheat the oven to 350°F (175°C).

   Grease an 8×8-inch baking dish or line it with parchment paper.

2. Make the crust: In a bowl, combine the flour, powdered sugar, melted coconut oil, and a pinch of salt.

   Mix until a dough forms.

   Press the dough evenly into the bottom of the baking dish.

3. Bake the crust for 15-20 minutes, or until it’s lightly golden.

4. Prepare the filling: While the crust is baking, whisk together the lemon juice, lemon zest, coconut milk, cornstarch, and sugar in a saucepan.

   Bring it to a simmer over medium heat, stirring constantly until the mixture thickens.

5. Pour the lemon filling over the baked crust and return it to the oven for another 15-20 minutes, or until the filling is set.

6. Let the lemon bars cool completely before slicing.

   Dust with powdered sugar if desired.

5. Vegan Banana Bread

Banana bread is one of those comforting desserts that’s perfect for any time of day.

This vegan version is moist, flavorful, and super easy to make.

Plus, it’s a great way to use up those overripe bananas!

Ingredients:

• 3 ripe bananas (mashed)

• 1/3 cup coconut oil (melted)

• 1/2 cup maple syrup or agave

• 1 tsp vanilla extract

• 1 1/2 cups whole wheat flour (or all-purpose flour)

• 1 tsp baking soda

• 1/2 tsp salt

• 1/2 tsp cinnamon (optional)

Directions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.

2. In a large bowl, mash the bananas until smooth.

   Stir in the melted coconut oil, maple syrup, and vanilla extract.

3. In another bowl, whisk together the flour, baking soda, salt, and cinnamon (if using).

4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.

5. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

6. Let the banana bread cool for a few minutes before transferring it to a wire rack.

In Conclusion

Whether you’re hosting a vegan dinner party, trying to satisfy your sweet tooth, or simply looking for healthier dessert alternatives, these vegan desserts are sure to hit the spot.

From creamy chocolate mousse to tangy lemon bars and moist banana bread, there’s no shortage of options that are easy to make and absolutely delicious.

So, next time you’re craving something sweet, try one of these vegan treats—you won’t even miss the dairy and eggs!

Enjoy your guilt-free indulgence!

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