vegan dessert recipes

Make these easy, vegan lemon lavender bars for your next dinner party. This light and aromatic dessert will impress all your guests, even if they aren't vegan.

Vegan Lemon Lavender Bars

Sugar

½ Cup Vegan Butter, melted

¼ Cup All-Purpose Flour

Tbsp Ground Lavender, culinary grade

Salt

Cup Sugar

½ Cup Cornstarch

Lemon lemons

¼ Cup Califia Farms Oat Barista Blend

turmeric, little less than 1/8th tsp

¼ Cup Vegan Butter

Flour

Preheat Oven to 350F

Line an 8x8 baking tray with parchment paper leaving some of the parchment paper hanging from the edges. This will make it easier to take your lemon bars out.

For the shortbread

In a bowl, add sugar and melted butter. Whisk until combined. Add your flour, ground lavender, and salt. Using a rubber spatula, mix until combined and it forms a dough.

Bake the Shortbread

Press it out until it’s evenly spread out. Bake in the oven for 10-12 minutes. Once finished baking, remove from the oven and set aside to cool while you make your lemon curd.

For the Lemon Curd

In a saucepan, add the sugar, cornstarch, lemon juice, lemon zest, turmeric, and Califia Farms Oat Barista Blend. Whisk it until it’s well mixed. 

Heat the Curd

Heat the mixture up over a stove on medium heat and keep whisking until it starts to thicken and form a custard-like consistency. Be sure to scrape the sides as you are mixing. Once it’s thickened up to a custard-like consistency, remove it from the heat. 

Finish the Curd

Add your vegan butter and mix it in until the butter has melted and is combined. Carefully fold in your flour until it’s just combined, being sure not to over mix.

Assemble the Lemon Curd

Pour your lemon curd over your lavender shortbread and spread it out evenly with a rubber spatula or spoon. Bake in the oven for 15 minutes. Remove from the oven and let it cool for 10-15 minutes. 

Store the Bars

Once it's cooled down a bit, chill in the fridge for 1 hour or until the lemon curd has firmed up a bit. Cut into 9 large bars or 16 small squares. Dust on some powdered sugar and enjoy!

https://www.youtube.com/watch?v=4Ad7AM3cLyo

Is there anything else better to treat yourself within the summertime than lemon bars? Yes, there is and they’re not just lemon bars, they’re Lemon Lavender Bars. A light and aromatic dessert that will absolutely hook you in on the first bite. And yes, they’re vegan! No need for eggs or milk to make the lemon curd you usually get in lemon bars. Instead, we’ll be using a special ingredient provided by Califia Farms, they’re Oat Barista Blend!

Recipe of the Day: Lavender Lemon Bars

Looking for a Valentine's Day dessert recipe? Make these sweet crêpes filled with Nutella, hazelnuts, and raspberries.

Sweet Vegan Crêpe

flour

tsp baking powder

apple cider vinegar

/ 250 ml unsweetened plant milk

/ 400-450 ml sparkling water

Nutella

1.5 tsp chopped caramelized hazelnuts

raspberries strawberries

sugar

For the crêpe

In a bowl whisk together flour, baking powder, and salt. Add oil, vinegar, and milk, and whisk together. Start to add sparkling water, whisking constantly, until you get a smooth, pancake-batter-like consistency. Heat up a crepe pan over medium heat. Once hot, add a ladleful of the batter, then rotate the pan to spread the batter thinly across the whole pan. Cook for 1-2 minutes on each side. Repeat with the remaining batter. Keep crêpes covered with a towel until ready to serve.

For the filling

Spread crêpe with vegan nutella. Sprinkle with hazelnuts and top with raspberries or strawberries.
Fold crêpe in half, and drizzle with maple syrup or sprinkle with sugar.

<em>These No-Bake Chocolate Almond Butter Bars are a dream! Made from only 7 ingredients, these healthy and creamy bars are Vegan, Paleo, &amp; Refined Sugar-Free.</em>

No-Bake Chocolate Almond Butter Bars

(65 g) blanched almond flour

cacao powder

salt

maple syrup

(260 g) natural unsalted almond butter

(48 g) refined coconut oil,* melted and cooled

vanilla extract

fine sea salt (omit butter

(85 g) high-quality dairy-free dark chocolate*, chopped

teaspoon refined coconut oil (Optional; this makes the chocolate easier to pour)

Prep

Line a 8&#8243;x3&#8243; loaf pan with parchment paper. Make sure there is extra paper hanging over two sides of the pan, to make the bars easier to remove (see blog post photos for reference).

Base Layer

Whisk the almond flour, cacao powder, and a pinch of salt together in a medium bowl. Pour in the maple syrup, then begin mixing with a spatula. Mix until all of the flour has absorbed the maple syrup and the dough sticks together when pinched; you may need to switch to your hands at some point. Transfer the base layer to the lined pan and use a damp spatula or fingertips to evenly press the dough into the base; place in the freezer for 10 minutes while you prepare the filling.

Almond Butter Layer

Whisk the almond butter, maple syrup, vanilla, and salt together in a separate medium bowl. Add the melted coconut oil once combined and mix until completely incorporated &#8211; the filling will begin to stick to the sides of the bowl, but still be runny. Pour this mixture into the lined pan over the base layer, using a spatula to smooth out the top. Return the pan to the freezer and freeze for at least 10 minutes.

Chocolate Layer: 

add the dark chocolate and coconut oil (if using) to a microwave-safe bowl and microwave for 60 seconds; remove from the oven and use a clean and dry spatula to stir the chocolate and oil together until all pieces of chocolate have completely melted. Pour the melted chocolate mixture over the almond butter mixture. You can use a spatula to spread it around but it should still be quite runny, so you can also gently shake the pan back and forth to help it spread evenly. Sprinkle Maldon salt over the melted chocolate, then place in the freezer for 30 minutes, or until the bars have hardened.

Slice

Run a sharp knife along the un-lined edges of the pan, then grab the two &#8220;flaps&#8221; of parchment paper to remove the bars and transfer to a cutting board. Use a sharp, clean knife to slice the bars into 18 even pieces, or as desired. To prevent the chocolate layer from cracking I have found it easiest to use a knife to &#8220;score&#8221; the top chocolate layer first; once you have made shallow grooves in the chocolate it is easier to cut all the way through the bar.

Serve: 

as desired; these bars will soften over time at room temperature and are best served slightly chilled. Store leftovers in an airtight container in the fridge for a fudgy texture, or in the freezer for a firmer bar.

Oh my goodness, these look absolutely marvellous, Caitlin! I feel like a snack right now so I'm definitely drooling over these pictures. Thanks for the recipe!

These are so delicious and were a hit with my friends (both vegan and non vegan)! They didn’t take long to make and I love how you can make it a day or two ahead of time and just store them in the freezer. I doubled the batch because I was using a larger pan and wanted more. I will definitely make many more batches of these.

These were so yummy and a lot easier to make than I was expecting. The perfect dessert to have throughout the week!!

Hi ! Do you have the nutritional facts for this dessert? They look so yummy :)

Loved these bars!  Very much like fudge but with almond and chocolate plus vanilla flavors.  Yummy and really pretty easy to make.  Not sure how long they will last in my fridge, but I'm going to try to discipline myself to one per day.

These are insanely delicious. About to make my second batch!!!

These were quick to make and so yummy! I used regular (all-purpose) flour, toasted in the oven for 5 minutes to make it safe to eat, and added a splash of almond milk to moisten (since it's drier than almond flour). I also halved the middle/filling portion of the recipe because I didn't want to part with a whole cup of almond butter. I love the result! Extra-chocolatey :)

The best Vegan Blueberry Crisp made with frozen blueberries and covered in a chewy, crunchy oat topping. Easy to make, gluten-free, and delicious. Perfect for breakfast or dessert.

Best Vegan Blueberry Crisp (Easy, Gluten-Free)

lbs. frozen blueberries

lemon juice

water

cinnamon

corn starch

oats

almond flour

dark brown sugar

walnuts

applesauce

To a large mixing bowl add all the filling ingredients (blueberries, maple syrup, lemon juice, water, vanilla, cinnamon, and cornstarch). Mix until everything is well combined and evenly coated. Transfer the mixture 9&#215;13 baking dish (affiliate link).

Add the topping ingredients (oats, almond flour, brown sugar, cinnamon, nuts, maple syrup, and applesauce) to another bowl and stir. Make sure everything is mixed well. Use your hands if you have to.

Spread the crumble topping with your hands evenly on top of the blueberry filling. Place in the oven and bake uncovered for 45-55 minutes until the filling is bubbling and the topping is lightly browned.

We are having company over on Saturday night. I'm going to make this! It looks so yummy! I'll report back on how we liked it.

This was seriously one of the best ever crisps we have had.
Forgot the add the nuts, yet it was still wonderfully chewy, sticky, sweet and crunchy.
Served with a scoop of Oatley vanilla ice cream and somehow we managed to save some for next day.
Thank you for sharing.

Very yummy and easy to make.  I halved the recipe since it is just me and it worked out perfectly.

Another Shane hit!!!

I made this once before and it was a great hit. Making it again for Easter. I followed your recipe exactly. I am wondering if the sugar could be decreased a little? I wouldn’t ordinarily eat something this sweet, but definitely for special occasions! I’m afraid to reduce it on my own because I don’t want to mess it up!

Excellent dessert!!!  I used maple sugar instead of brown sugar. I halved the recipe since it's just me, turned out great!!!

Will definitely be my go to desert!

I used 2lbs of mixed berries and it was very easy and delicious  and loved by all.

This was an amazing recipe! I used date syrup instead of brown sugar!!! I use so many of your recipes and everyone is always delicious! Keep them coming, please!

Shane , can I omit the cinnamon? I want to make this for a group that includes someone with a cinnamon allergy. Maybe use a little fresh ground nutmeg?

I also have a cinnamon allergy, I subbed ground ginger.

Really tasty, I used a mixture of blueberries and strawberries.  I found this worked out better in a 9X9 baking dish, the 9X13 made it really thin.  I tried an online converter for pounds to cups for the berries, maybe I didn't use enough.  Anyway, it was really good.

Another fantastic recipe, Shane! Used a 1 lb bag of blueberries and a 1 lb bag of mixed berries and light brown sugar instead of dark (it's what I had on hand).  I also just dumped the topping in spoonfuls on the top, and those little browned clusters were heavenly. My non-vegan friends loved it and didn't miss all the butter this recipe usually has. Next time I think I might try to put some crushed pineapple in it like the dump cakes use because this recipe is what that reminds me of - it's that good!

This was so yummy!!! I was asked to bring dessert to a dinner with omnivores and I was a bit anxious. I turned to Shane for help and searched the site. This looked perfect and easy, and it was exactly that. I was surprised at how crispy the topping turned out. Perfect ratio of tender, fat, sweet bloobs to sweet crispy topping. Everyone loved it. I begged the hosts to keep it, but they only kept some. As I had feared, (since I know myself) I ate the leftovers for breakfast the next morning. What was clearly more than one serving became one giant delicious breakfast. Oh, well, I told myself I had lots of antioxidants to ease my guilt. I will be making this again and making sure I don't keep any leftovers. Thanks!

These 1-bowl Chocolate Chip Pecan Cookies are a chewy and delicious cookie packed with equal parts chocolate chips and chopped pecans. They&#39;re complete with a soft center and perfectly crisp edges. Vegan.

Chocolate Chip Pecan Cookies

flaxseed

salted vegan butter (softened

cane sugar

brown sugar

all purpose flour

cornstarch (or sub arrowroot powder)

baking soda

baking powder

cinnamon (optional)

dairy-free chocolate chips

pecans

Flaky salt (for serving (optional))

Prep: Preheat the oven to 350F. Spray or line a large baking sheet and set aside. Prepare the flax “egg” by mixing the flaxseed and water well; set aside for at least 5 minutes to let thicken. Combine the chocolate chips and pecans together in a small bowl; set 1/4 cup of the mixture aside, to top the cookie dough before baking.

Cream the Butter: Add the softened butter, cane sugar, and brown sugar to a large mixing bowl or stand-mixer. Use an electric mixer to cream the butter and sugar together on low speed for 3 to 5 minutes, until the butter is smooth, light, and fluffy. Scrape the sides of the bowl with a spatula as necessary.

Wet Ingredients: Add the flax “egg” and vanilla to the bowl and beat again, until the mixture is smooth and combined.

Dry Ingredients: Add the flour, cornstarch, baking soda, baking powder, cinnamon (if using), and salt. Mix well until a thick, non-sticky dough forms. Add the chocolate chips and pecans to the batter and fold into the dough using a spatula.

Form the Cookies: Use a cookie scoop or spoon to form 12 cookies with ~3 tablespoons of dough per cookie. Roll each cookie into a smooth ball and space evenly across the prepared baking sheet. Sprinkle the remaining chocolate and pecan mixture across the top of each cookie dough ball, pressing it in slightly so it sticks.

Bake: Bake in the middle rack of the oven for 10 to 12 minutes; the cookies will look puffy and pale, but the bottom edges should be golden.

Cool: Take the cookies out of the oven and carefully “drop” the baking sheet onto the counter a few times to help them deflate. Sprinkle with flaky salt, if desired. Let the cookies rest on the baking sheet for another 10 minutes, where they will deflate fully. Transfer to a wire rack and let cool completely.

Serve &amp; Store: Enjoy the cookies immediately, or store in an airtight container for up to 5 days. You can also store the baked cookies in the freezer for up to 2 months, but I would recommend storing the cookie dough balls instead and baking when desired :)

This yummy Berry Crumble has a juicy berry filling and crisp crumble topping plus it's gluten-free, sugar-free, and made with only 7 healthy ingredients!

Healthy Berry Crumble 

Almond Flour (not Almond Meal)

Rolled Oats

Natural Almond Butter*

Maple Syrup

tbsp Maple Syrup

Lemon

½ tsp Vanilla Extract

Preheat the oven to 350F and line a 8&#215;8&#8243; baking tin with parchment paper.

Toss the fresh or frozen Berries, Maple Syrup, Lemon Juice, and Vanilla Extract together in a large bowl, then spread this mixture evenly across the bottom of your baking tin.

Next, add the Almond Butter, Maple Syrup, and Salt to the same bowl (no need to rinse) and mix until evenly combined. Add the Almond Flour, and Oats to the bowl, then fold into the wet mixture. Stir well until no dry clumps are left – the mixture should be pretty thick!

Use your hands to crumble the wet dough over the top of the berry mixture. It helps to have your hands slightly moist for this step!

Bake for 30-32 minutes, or until the Crumb Topping is crisp and slightly browned. (If you used frozen fruit instead of fresh you may need an extra 5-10 minutes in the oven, as it holds more moisture). Let sit for 10 minutes to thicken, then serve warm. Leftovers will last at room temperature for up to 4 days or in the fridge for about a week.

Made this yesterday. Came out really great! It was super simple as well. Thanks, Caitlin! ????

Oh my gosh!!! This is amazing! Just came out of the oven!!!! 5 Stars!!! Thank you Caitlin!!

The most simple and delicious berry crumble ever!

Love, love love this recipe. All I had was Cassava flour and it worked well. My body can't handle cane sugar so I'm happy to find a recipe with natural ingredients. It's yummy!

IMy husband loves blackberry anything and this hit the spot.  I did double the filling and added 2TBS cornstarch for a less runny filling.  The crumble is so delicious and the filling is the perfect sweet.  I love that there is no butter,no coconut and no sugar in the recipe.  This is a keeper.  Thanks so much Caitlin!

Perfect recipe... the crumble is delicious!

I wanted to bring a healthy dessert to a dinner party last night and found this recipe! OMG it was delicious! Everyone loved it. Will be making again for sure. My almond butter is super smooth so my crumble wasn't quite thick enough - I added more oats and almond flour. I will try this as an apple crumble some day as well.

I really liked this!  Trying to stay away from added sugars and high saturated fats! The almond butter adds a great richness and creaminess.  We topped ours with non fat icelandic vanilla yogurt which has less sugar.  It was a delightful.

Flourless chickpea cookies with peanut butter and chocolate chips

6-ingredient Peanut Butter Chickpea Cookies

garbanzo beans, drained and rinsed

peanut butter (stirred)

tsp pure vanilla extract

sea salt

chocolate chips

Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.

Add all of the ingredients except the chocolate chips to a food processor and process until well-combined and a thick dough forms. Fold in the chocolate chips.

Form round discs out of the dough (it won’t spread on its own so you will need to shape it into cookie shapes) and place on the prepared baking sheet.

Bake in the preheated oven 8 to 12 minutes, depending on how soft or crispy you like your cookies.

Allow cookies to cool at least 10 minutes before diving in!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1656279229/gnw7cfynckoddgn6ejka.mp4

Healthy chocolate chip cookies made with beans! 6-Ingredient Vegan Chocolate Chip Peanut Butter Chickpea Cookies made with basic pantry ingredients. Grain-free, gluten-free, dairy-free, flourless, and ultra peanut buttery!

6-Ingredient Chickpea Cookies

This Vegan Chocolate Mousse is amazing! It's rich, creamy, silky, and absolutely delicious. Gluten free, dairy free, and completely vegan.

Easy Vegan Chocolate Mousse

box (12 ounces) of Mori-Nu Silken Tofu Extra Firm

pure vanilla extract

Tablepsoons of cacao or unsweetened cocoa powder

salt (optional)

Add all of the ingredients to a high-speed blender or food processor and blend until everything is completely smooth. Stop and scrape down the sides as necessary.

Using a rubber spatula, pour and scrape the mixture into a glass jar or container and let chill for 2 hours or overnight. This will allow it to thicken.

Spoon into a small bowl or serving dishes and top with your favorite berries, chopped almonds, chocolate shavings, or a little vegan whipped cream. 

Although I didn't try this recipe yet, I gave it five stars as I know all your recipes are topnotch!

The chocolate mousse I've been making lately contains avocados, cocoa powder, chocolate chips, plant milk, vanilla extract, salt and maple syrup.  It's soooooo rich and delicious.  I usually serve it atop a wonderful tofu cheesecake I make.  OMG!  What a decadent dessert!

Oh. My. Yum!  I made a test batch to make sure we liked this before Valentine's Day dinner... I was hoping to keep some for V'day, but I doubt it'll last the next 2 days.  Once Hubby tasted it with the raspberries, he said, "Shane is the frickin' MAN!"  If there's any left by tomorrow morning I'm going to share it with the girls in the office.  Awesome!

Delicious recipe. Mark Bittman had a version that required melting chocolate. I like yours - much easier.
(Bittman suggested added chili powder. Try it!)

I've had that recipe taped to the inside of a cabinet since 2009!  Going to try Shane's recipe first but can never go wrong with Bittman.    His is very sweet, though, using 3/4C sugar to 1 pound tofu.    Extrapolating Shane's 1/3C maple syrup for 12 ounces of tofu = an additional 5t maple syrup + 1/4t + 1/8t.   I converted Shane's recipe for 12z tofu for the 16z package that I have, so each ingredient is increased by 1/3.  I'll review it here later or tomorrow.   Giving it 5 stars because I have a feeling I'm going to love it.

I apparently never made the mousse in August 2020 but in August 2021 I did.   Oh my, this mousse is soooo good!!!!!!!  I used a container of Trader Joe tofu that just says organic tofu and nothing about what type.  The guy in the store said it was silken.  Ha.  Like he knew.  Ended up being soft, maybe medium.  But I see now that it completely doesn’t matter.  Even firm or extra firm would work great.  I used the whole 19z block of tofu and adjusted the other measurements.  This is why we took math in high school!   It was my first try with my brand new Vitamix Pro-750. 
Recipe calls for 12z of tofu so I’m using 7z more ounces, a tad over 50% more.  
•	1/3 cup maple syrup
1/3C = 5T.  Add 2.5T for 50% more plus half a tablespoon for the “tad more” so make it 3T extra + the original 5T = 8T = ½ C
•	1/2 tsp. vanilla
    Add 1/4t for 50 percent more = 3/4t, add 1/4t for the "tad" = 1t vanilla
•	2 Tbsp of cacao or unsweetened cocoa powder
  Add 1T for 50% more + 1t for the tad, so 3T + 1t = 4t unsweetened dark cocoa powder
Tiny pinch of salt
I’ll finish it tonight, just little ole me.  Maybe I'll double it next time.   Later I’ll make Shane’s banana bread.  I’ll use the Vitamix to mix everything, including the frozen bananas.     THIS MOUSSE IS A GIANT WINNER!!   Shane, you're fabulous!

two separate batches now and it just doesnt get thick. it does at the top but not all the way through. this last batch i had to stir it up to get a good consistency but was still not thick enough. would blending it longer help this? love the mousse just not sure what else to do to get it right.

I just made it and can't believe it's dairy free!   This recipe is stupid easy and beyond delicious!

Served this for our Valentine’s Day dessert. I originally saw the recipe using avocado, but I’m glad I found this one. I’m sure both are equally delicious but I wanted more protein and less (good) fat. I served it in low profile champagne glasses and topped each with whipped coconut cream, a few drops of chambord and a 100% chocolate wafer. Beautiful and delicious.

Hi Shane!
I made this tonight and it tastes AMAZING! The only problem I had is it never really firmed up... It stayed fairly Runny. Is there a reason for that which you know of? Thank you!

Hi, Annika! I'm glad you enjoyed the taste and sorry it didn't firm up. Try using extra-firm silken tofu. That should help. Let me know how it goes.

Yum!!! This is just so delicious. My husband thinned it out with almond milk for a chocolate milkshake! I couldn't get silken tofu so used regular extra firm ... it worked out fabulously.
Many thanks for this recipe. 
What other pudding flavors have you tried with tofu as a base?
I was thinking a touch of orange in this one wouldn't go amiss... grand marnier!!

Just licked the spoon (before putting it in the fridge) to chill, and yummo! It's so decadent! Can't wait for this treat tonight. 
And so quick and easy to make as well.

I made it last night to have for today. This is so good. I am trying to not eat it all by myself in one sitting.

This is so simple and so wonderful!! My son and I love this! I have autoimmune diseases that can make cooking a chore. Thank you for your simple and delicious recipes!

Delicious recipe!.  Just for reference, everything I looked up has 1/3cup Maple Syrup as around 70-80g sugar and 250+ calories, so might be worth considering for those who value such information.  Honestly it tastes good enough that I think it's worth it, either way!

Mine is still chilling but I licked the spatula and it tastes delightful! I only had silken lite firm tofu, but I think it will thicken up nicely if previous experience is any indication; I use it for tofu mayo and sour cream. I might be able to wait until dinner to see. Thanks for sharing!

OMG!!! This tastes INCREDIBLE. It tastes like a super indulgent dessert, just as good as any full-fat dairy chocolate mousse!! And it takes like 3 minutes to put together!! This will be a staple in our home now!! Thanks for sharing xxx

So easy and delicious!  I used regular silken tofu and cacao powder and it was wonderful.   Thank you for sharing this recipe!

This recipe is my go to for a quick dessert! We love it! I've made it with the ingredients you recommend which is the best! But today I used honey and regular tofu as substitutes and just added some water to make it super creamy. It came out amazing! Thanks for the recipe!!

Cinnamon chickpea blondies are chewy, gluten free treats, perfect for snacking! This flourless vegan blondie recipe can also be made nut free.

Top 11 vegan dessert recipes recipes from across the web

The most viewed vegan dessert recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegan Lemon Lavender Bars

Sweet Vegan Crêpe

No-Bake Chocolate Almond Butter Bar...

Best Vegan Blueberry Crisp (Easy, G...

Best Vegan Blueberry Crisp (Easy, G...

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Healthy Berry Crumble

6-ingredient Peanut Butter Chickpea...

Easy Vegan Chocolate Mousse

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Top 11 vegan dessert recipes recipes from across the web

The most viewed vegan dessert recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Lemon Lavender Bars

Sweet Vegan Crêpe

No-Bake Chocolate Almond Butter Bar...

Best Vegan Blueberry Crisp (Easy, G...

Best Vegan Blueberry Crisp (Easy, G...

Chocolate Chip Pecan Cookies

Healthy Berry Crumble

6-ingredient Peanut Butter Chickpea...

Easy Vegan Chocolate Mousse

Cinnamon Chickpea Blondies (vegan )

Vegan Chocolate Mug Cake (Oil-Free)

The most viewed vegan dessert recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine