Craving a delicious dessert without having to turn on the oven? Here is a collection of 15 vegan dessert recipes that are as easy as they are tasty. From creamy cashew cheesecakes to irresistible raw chocolates, we have rounded up perfect options to satisfy your sweet tooth without the hassle. Enjoy!
The more than 100 recipes that make up this volume are organized into the following sections:
- basic preparations (homemade cream margarine, vegetable milk, pastry cream, homemade praline...)
- Cupcakes (walnut brownie, banana bread, lemon plumcake, muffins...)
- Pastry (classic brioche, cinnamon rolls, babka, donuts, croissants, mille-feuille, ensaimada...)
- Breakfasts and snacks (waffles, blueberry scones, flapjacks, aniseed biscuits...)
- Cookies, shortbreads and cakes (soft cookies, chocolate cookies, filled cookies, shortbread cookies, apple pie, chocolate cake...)
No-Bake Coconut Cake
No-Bake Coconut Cake is a cool and creamy treat that everyone loves. With a crunchy base and soft coconut filling, it's perfect for those hot days. Enjoy every bite without worrying about turning on the oven!
Preparation time: 30 minutes (plus cooling time)
Total time: Approximately 4 hours (including cooling)
Servings: 8 servings (approximately 125 g per serving)
Difficulty: Beginner
Necessary equipment:
- Food processor
- Cake pan (approximately 20 cm in diameter)
- Hand or stand mixer
Ingredients:
For the base:
- 200 g (7 oz) raw almonds
- 150 g (5.3 oz) pitted dates
- 30 g (1 oz) shredded coconut
- 2 g (0.07 oz) sea salt
For the filling:
- 400 ml (1.6 cups) full-fat coconut milk (canned)
- 80 g (2.8 oz) coconut sugar
- 60 ml (1/4 cup) melted coconut oil
- 1 tablespoon (15 ml) vanilla extract
- 10 g (2 teaspoons) agar-agar powder
- 1 pinch of salt
To decorate (optional):
- 30 g (1 oz) toasted shredded coconut
- Fresh coconut slices
Instructions:
- Prepare the base:
- In a food processor, combine the almonds, dates, shredded coconut and salt. Process until smooth and sticky.
- Press the almond and date mixture into the bottom of the tart pan, making sure it is compact and level. Refrigerate while you prepare the filling.
- Prepare the filling:
- In a saucepan, heat the coconut milk and coconut sugar over medium heat, stirring until the sugar is completely dissolved.
- Add the agar-agar powder and cook over low heat, stirring constantly, for about 5-7 minutes or until the agar-agar is completely dissolved.
- Remove from heat and mix in melted coconut oil, vanilla extract and pinch of salt.
- Pour the filling over the prepared base in the mold, leveling the surface.
- Refrigerate the cake:
- Let the cake cool at room temperature for about 30 minutes, then refrigerate for at least 3 hours or until completely firm.
- Decorate and serve:
- Before serving, garnish with toasted shredded coconut and fresh coconut slices if desired.
- Unmold the cake and cut it into serving pieces.
Notes and Tips:
- Agar-agar: Make sure you use agar-agar powder and not flakes, as the gelling power is different.
- Variations: You can add a layer of fresh fruit on top of the filling before refrigerating to give it a fruity touch.
Approximate Nutritional Information Per Serving:
- Calories: 300%
- Fats: 20 g
- Carbohydrates: 25 g
- Proteins: 4 g
Storage Suggestions:
- Store the cake in the refrigerator, covered, for up to 5 days.
I hope you enjoy this delicious vegan coconut cake. Enjoy every bite!
Oatmeal and Banana Cookies
Banana and oatmeal cookies are a delicious and easy-to-make option. All you need is oats, ripe banana, and a touch of chocolate chips to sweeten them up. They're perfect for a quick and healthy snack!
Preparation time: 15 minutes
Total time: 45 minutes (including cooling time)
Servings: 12 biscuits (approximately 30 g per biscuit)
Difficulty: Beginner
Necessary equipment:
- Food processor (optional)
- mixing bowl
- Parchment paper or tray
Ingredients:
- Rolled oats: 180 g (2 cups)
- Ripe bananas: 2 units (approximately 240 g)
- Almond butter (or any nut butter): 60 ml (1/4 cup)
- Vegan chocolate chips: 60 g (0.5 cup)
- Vanilla extract: 5 ml (1 teaspoon)
- Salt: 1 g (0.2 teaspoon)
Instructions:
- Prepare the ingredients:
- Peel the bananas and mash them with a fork in a large bowl until smooth.
- Mix the ingredients:
- Add the almond butter, vanilla extract, and salt to the mashed banana. Mix well until all ingredients are well combined.
- Add the oats to the bowl, mixing until well distributed throughout the dough.
- Add the chocolate chips and mix again.
- Forming the cookies:
- Using clean hands or a spoon, form small balls of the mixture and place them on a tray covered with parchment paper.
- Lightly press each ball to shape it into a cookie.
- Refrigerate:
- Place the tray in the refrigerator for at least 30 minutes to allow the cookies to harden.
- To serve:
- Once the cookies are firm, they are ready to enjoy. You can store them in an airtight container in the refrigerator for up to 5 days.
Notes and Tips:
- Nut Butter: You can substitute the almond butter with peanut butter or any other nut butter you prefer.
- Variations: Add chopped nuts or shredded coconut for extra texture.
Approximate Nutritional Information per Cookie:
- Calories: 100%
- Fats: 4 g
- Carbohydrates: 15 g
- Proteins: 2 g
I hope you enjoy making and tasting these delicious cookies. Bon appetit!
Enjoy guilt-free vegan sweets with this easy-to-make dessert recipe book. With delicious options for all occasions, from snacks to birthdays, you'll find a wide variety of vegan desserts that will surprise with their flavor and simplicity.
Chocolate and Walnut Truffles
Chocolate and walnut truffles are an irresistible treat. They are soft and creamy on the inside, with a crunchy exterior that makes them even more delicious. Perfect for sharing or enjoying alone, you will love them!
Preparation time: 20 minutes
Total time: 1 hour (including cooling time)
Servings: 12 truffles (approximately 30 g per truffle)
Difficulty: Beginner
Necessary equipment:
- Food processor
- mixing bowl
- Cooling tray
Ingredients:
- Pitted Medjool dates: 200 g (1 cup)
- Walnuts (or any nuts of your choice): 150 g (1 cup)
- Unsweetened cocoa powder: 30 g (1/4 cup)
- Vanilla extract: 5 ml (1 teaspoon)
- Salt: 1 g (0.2 teaspoon)
- Shredded coconut (for topping): 30 g (1 oz) optional
Instructions:
- Prepare the ingredients:
- Soak the dates in hot water for about 10 minutes to soften them, then drain well.
- Mix the ingredients:
- In a food processor, place the dates, walnuts, cocoa powder, vanilla extract, and salt. Process until the mixture is well combined and has a sticky texture.
- Forming the truffles:
- Using clean hands, take small portions of the mixture and form balls, pressing well so they keep their shape.
- If desired, roll the truffles in the shredded coconut to coat.
- Refrigerate:
- Place the truffles on a tray and refrigerate for at least 30 minutes to allow them to harden.
- To serve:
- Truffles are ready to enjoy once they have firmed. Store them in an airtight container in the refrigerator.
Notes and Tips:
- Variations: You can add a little orange zest or mint extract for a different flavor.
- Storage: These truffles keep well in the refrigerator for up to 2 weeks.
Approximate Nutritional Information per Truffle:
- Calories: 100%
- Fats: 7 g
- Carbohydrates: 10 g
- Proteins: 2 g
I hope you enjoy preparing and tasting these delicious vegan truffles. Bon appetit!
Shredded coconut, soluble Tapioca fiber, ALMONDS, erythritol, extra virgin coconut oil, WALNUTS, sunflower seeds, chia seeds, SESAME seeds, 100% cocoa nibs, hemp protein and Himalayan pink salt.
Raw Chocolate Mousse with Avocado
Raw chocolate mousse with avocado is a delicious and healthy dessert. Smooth and creamy, it combines the intense flavour of chocolate with the rich texture of avocado. Perfect for satisfying those sweet cravings without guilt.
Preparation time: 10 minutes
Total time: 40 minutes (including cooling time)
Servings: 4 servings (approximately 150 g per serving)
Difficulty: Beginner
Necessary equipment:
- Blender or food processor
- mixing bowl
- Serving bowls
Ingredients:
- Ripe avocados: 2 units (approximately 400 g)
- Unsweetened cocoa powder: 50 g (about 1/2 cup)
- Agave syrup or maple syrup: 60 ml (1/4 cup)
- Vanilla extract: 5 ml (1 teaspoon)
- Plant milk (such as almond or coconut): 60 ml (1/4 cup)
- Salt: 1 g (0.2 teaspoon)
Instructions:
- Prepare the ingredients:
- Cut the avocados in half, remove the pit and scoop out the pulp with a spoon.
- Mix the ingredients:
- Place the avocado pulp, cocoa powder, agave syrup, vanilla extract, plant-based milk, and salt in a blender or food processor.
- Blend until completely smooth and creamy. Stop the machine and scrape down the sides as needed to ensure all ingredients are well incorporated.
- Serve and refrigerate:
- Divide the mousse into serving bowls and refrigerate for at least 30 minutes to allow it to set.
- Enjoy:
- Serve chilled. Garnish with banana slices, fresh berries or a little shredded coconut if desired.
Notes and Tips:
- Variations: Add a pinch of cinnamon or a splash of espresso for extra flavor.
- Storage: The mousse can be stored in the refrigerator in an airtight container for up to 2 days.
Approximate Nutritional Information Per Serving:
- Calories: 180%
- Fats: 12 g
- Carbohydrates: 20 g
- Proteins: 3 g
I hope you enjoy this delicious and healthy raw chocolate mousse with avocado. Bon appetit!
Natural Fruit Jelly
Natural fruit gelatin is a fresh and colorful dessert that everyone will love. Made with fruit juices and vegetable gelatin, it is perfect for any occasion. You can mix in your favorite fruits for a personal and fun touch.
Preparation time: 15 minutes
Cooking time: 5 minutes
Total time: 2 hours (including cooling time)
Servings: 6 servings (approximately 150 g per serving)
Difficulty: Beginner
Necessary equipment:
- Pan
- Gelatin mold or individual glasses
- Hand whisk
Ingredients:
- Natural fruit juice (orange, apple, etc.): 750 ml (3 cups)
- Agar-agar powder: 5 g (approximately 2 teaspoons)
- Fresh fruits cut into cubes (strawberries, kiwi, mango, etc.): 300 g (approximately 2 cups)
- Agave syrup or maple syrup (optional, to taste): 15-30 ml (1-2 tablespoons)
Instructions:
- Prepare the agar-agar mixture:
- In a saucepan, pour the fruit juice and add the agar-agar powder. If you want a sweeter touch, add the agave syrup.
- Heat the mixture over medium heat, stirring constantly with a hand whisk until the agar-agar is completely dissolved and the liquid begins to boil.
- Add the fruits:
- Remove from heat and allow to cool slightly for a few minutes.
- Add the diced fresh fruit to the mold or individual glasses.
- Pour the mixture:
- Carefully pour the juice and agar-agar mixture over the fruits in the mold, making sure to cover them completely.
- Refrigerate:
- Allow the gelatin to cool at room temperature for a few minutes before refrigerating. Refrigerate for at least 1 hour, or until completely firm.
- To serve:
- Once firm, remove the gelatin from the mold if you used a large mold or serve directly in individual glasses.
Notes and Tips:
- Variations: You can use different combinations of juices and fruits to customize the flavor.
- Storage: Store the gelatin in the refrigerator and consume it within a maximum of 3 days.
Approximate Nutritional Information Per Serving:
- Calories: 80%
- Fats: 0 g
- Carbohydrates: 20 g
- Proteins: 0.5 g
I hope you enjoy this delicious and colorful vegan natural fruit gelatin dessert. Bon appetit!
Cashew Cheesecake with Fresh Fruits
This cashew cheesecake is a creamy and refreshing treat. The fresh fruits on top add a sweet and colorful touch that makes it irresistible. Perfect for any occasion, you'll love every bite!
Preparation time: 30 minutes
Cooling time: 4 hours
Total time: 4 hours 30 minutes
Servings: 8 servings (approximately 150 g per serving)
Difficulty: Intermediate
Necessary equipment:
- Food processor or high-powered blender
- 20cm (8 inch) springform pan
- Spatula
- mixing bowl
Ingredients:
For the base:
- Pitted dates: 200 g (approximately 1 cup)
- Raw almonds: 150 g (approximately 1 cup)
- Unsweetened cocoa powder: 30 g (1/4 cup)
- Salt: 2 g (0.4 teaspoon)
For the filling:
- Raw cashews, soaked for 4 hours: 300 g (about 2 cups)
- Coconut milk (thick part): 240 ml (1 cup)
- Maple syrup: 80 ml (1/3 cup)
- Lemon juice: 60 ml (1/4 cup)
- Vanilla extract: 5 ml (1 teaspoon)
- Coconut oil, melted: 60 ml (1/4 cup)
For coverage:
- Fresh fruits of your choice (strawberries, blueberries, kiwi, etc.): 200 g (approximately 1 cup)
- Lemon or orange zest (optional) to decorate
Instructions:
- Prepare the base:
- Place the dates, almonds, cocoa powder and salt in a food processor. Process until you have a sticky, well-combined mixture.
- Press the mixture evenly into the bottom of the springform pan to form the base. Store in the refrigerator.
- Make the filling:
- Drain and rinse the soaked cashews. Place them in the food processor along with the coconut milk, maple syrup, lemon juice, vanilla extract and melted coconut oil.
- Mix until you have a very smooth and creamy filling. Stop and scrape down the sides as needed.
- Assemble the cheesecake:
- Pour the filling onto the prepared base and smooth the surface with a spatula.
- Refrigerate the cheesecake for at least 4 hours, or until firm.
- Add the topping:
- Once firm, remove the cheesecake from the pan. Decorate the top with fresh fruit and, if desired, a little lemon or orange zest.
- To serve:
- Cut into portions and serve chilled.
Notes and Tips:
- Soaking the cashews: Soaking them makes for a softer texture in the filling.
- Storage: Store the cheesecake in the refrigerator and consume within 5 days.
- Freezing: You can freeze the cheesecake for up to 1 month. Defrost in the refrigerator before serving.
Approximate Nutritional Information Per Serving:
- Calories: 350
- Fats: 20 g
- Carbohydrates: 35 g
- Proteins: 7 g
I hope you enjoy this creamy and refreshing cashew cheesecake with fresh fruit. Bon appetit!
Chia Pudding with Almond Milk
Chia pudding with almond milk is a light and easy dessert to prepare. You just need to mix the chia seeds with almond milk and let it sit. Add your favorite fruits and you're done!
Pudding is light, easy to prepare and perfect for a healthy breakfast or dessert. Chia seeds are rich in omega-3 and fiber, while almond milk provides a creamy, low-calorie base.
Preparation time: 5 minutes
Rest time: 4 hours
Total time: 4 hours 5 minutes
Servings: 4 servings (approximately 150 g per serving)
Difficulty: Beginner
Necessary equipment:
- mixing bowl
- Ladle
- Serving glasses or jars
Ingredients:
- Chia seeds: 80 g (1/2 cup)
- Unsweetened almond milk: 500 ml (2 cups)
- Maple syrup or agave (optional, to taste): 30 ml (2 tablespoons)
- Vanilla extract (optional): 5 ml (1 teaspoon)
To decorate:
- Fresh fruits of your choice (strawberries, blueberries, mango, etc.): 200 g (approximately 1 cup)
- Walnuts or sliced almonds (optional): 30 g (1/4 cup)
- Shredded coconut (optional): 15 g (2 tablespoons)
Instructions:
- Mix the ingredients:
- In a large bowl, combine chia seeds, almond milk, maple syrup and vanilla extract.
- Stir well with a ladle to ensure the chia seeds are evenly distributed and do not clump together.
- Rest:
- Let the mixture sit at room temperature for a few minutes, stirring occasionally to prevent the seeds from sticking together.
- Cover the bowl and refrigerate for at least 4 hours, or overnight, until the chia seeds have absorbed the milk and the mixture has a pudding consistency.
- To serve:
- Divide the chia pudding into individual glasses or jars.
- Garnish with fresh fruit, sliced nuts and shredded coconut, if desired.
Notes and Tips:
- Variations: You can add cocoa powder for a chocolate chia pudding, or cinnamon for a spiced flavor.
- Storage: Store the pudding in the refrigerator for up to 3 days in an airtight container.
Approximate Nutritional Information Per Serving:
- Calories: 180%
- Fats: 10 g
- Carbohydrates: 20 g
- Proteins: 5 g
This almond milk chia pudding is a nutritious and delicious option that you can customize with your favorite fruits and toppings. Enjoy every bite!
Vegan Pastry It is a very tasty book, made with a lot of love, for vegans and non-vegans.. In it you will find more than 80 sweet recipes, easy to prepare, and without ingredients of animal origin. Cookies, cakes, pastries, ice creams...
Homemade Granola Bars
Homemade granola bars are a perfect snack for any time of day. They can be customized with your favorite nuts and seeds - it's easy and fun! Plus, they're a healthy and delicious option to have on hand.
Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes
Servings: 12 bars (approximately 50 g per bar)
Difficulty: Beginner
Necessary equipment:
- 20x20 cm baking tray
- Baking paper
- Large mixing bowl
- Spatula
Ingredients:
- Oat flakes: 240 g (3 cups)
- Sliced almonds: 100 g (1 cup)
- Pumpkin seeds: 60 g (1/2 cup)
- Chia seeds: 30 g (2 tablespoons)
- Chopped dried fruit (such as cranberries or raisins): 120 g (1 cup)
- Almond or peanut butter: 125 ml (1/2 cup)
- Honey or agave syrup: 120 ml (1/2 cup)
- Vanilla extract: 5 ml (1 teaspoon)
- Salt: 2 g (0.4 teaspoon)
- Cinnamon powder: 2 g (0.4 teaspoon)
Instructions:
- Prepare the mold:
- Preheat the oven to 180°C (350°F).
- Line the baking tray with baking paper.
- Mix the dry ingredients:
- In a large bowl, combine rolled oats, sliced almonds, pumpkin seeds, chia seeds, dried fruit, salt and cinnamon. Mix well.
- Prepare the wet ingredients:
- In a separate bowl, mix together the almond butter, honey (or agave syrup) and vanilla extract. Heat slightly if necessary to make mixing easier.
- Combine and bake:
- Pour the wet mixture over the dry ingredients and mix well with a spatula until everything is well combined.
- Transfer the mixture to the prepared pan and press firmly with the spatula to form an even layer.
- Bake for 20-25 minutes, or until the bars are golden around the edges.
- Cool and cut:
- Allow to cool completely in the pan before cutting into 12 bars.
Notes and Tips:
- Personalization: You can add other nuts, such as walnuts or hazelnuts, or even incorporate chocolate chips.
- Storage: Store bars in an airtight container at room temperature for up to 1 week, or in the refrigerator for up to 2 weeks.
Chocolate and Almond Bites
These bites are a treat for any chocolate lover. With their combination of chocolate and almonds, each bite is an explosion of flavour. Perfect to accompany a cup of coffee, you don't want to miss them!
Pears in Red Wine with Spices
These pears are an easy and delicious dessert. Cooked in red wine with spices, they are perfect for any occasion. Their sweet and spicy flavour is ideal for impressing your guests without complicating your life.
Banana and Cocoa Ice Cream
Banana and cocoa ice cream is a vegan treat that everyone loves. With just a few ingredients, you can enjoy a creamy and sweet dessert. This recipe is perfect for those hot days when you are looking for something refreshing and healthy.
Mango and Coconut Smoothie Bowl
This smoothie bowl is a delicious blend of mango and coconut that doesn't require an oven. With a creamy texture and tropical flavor, it's perfect for a refreshing breakfast. Garnish with fruits and granola for an extra touch.
Vegan No-Bake Tiramisu
No-Bake Vegan Tiramisu is a dessert lover's dream come true. With smooth layers of cashew cream and coffee, every bite is a delight. Make it easily and wow your friends with this reinvented classic.
Tropical Fruit Tart
Tropical fruit tart is a fresh and delicious option that doesn't require an oven. With a crunchy base and a creamy filling, it's covered in colorful fruits that brighten up any table. It's perfect to enjoy on a sunny day and surprise your friends!
Cocoa and Coconut Energy Balls
These energy balls are a delicious combination of cocoa and coconut. Perfect for a quick snack, they are easy to make and do not require an oven. Just mix the ingredients, form the balls and enjoy a bite full of energy.
