8 Healthy Vegan Dessert Recipes That Will Wow Non Vegans

Vegan Dessert Recipes- When you hear Vegan, salads, and a bunch of boring carrots comes to mind, right?

Being a vegan has to do with eating healthy. Eating healthy, however, does not have to be snacking on a bowl of lettuce salads or so.

You can eat healthy by treating yourself to some strict vegan dessert recipes without feeling guilty.

Simply put, eating vegan involves a sound mind and some creativity. This article will include eight creative vegan dessert recipes that you can try at home. It is healthy and will get your taste buds dancing!



Read Also: 12 Keto Fat Bombs No Bake Recipes To Reach Ketosis


1. Deep-Dish Vegan Apple Pie



This delicious apple pie is a blend of tart and sweet apples. For this recipe, extra-virgin coconut oil is a substitute for butter both in the pie dough and apple filling. This substitute, however, makes it vegan-friendly.


For the dough:

  • 3 cups of all-purpose flour (you can add more for rolling)
  • 2 tablespoon of vegan granulated sugar
  • 2 tablespoon of white vinegar
  • 1 cup of unrefined or extra-virgin coconut oil
  • Fine salt
  • 3 cups of ice water

For the filling:

  • 8 or 9 mixed apples
  • 2 tablespoons of fresh lemon juice
  • 3 tablespoons of all-purpose flour
  • 1/2 cup of granulated sugar (add more for sprinkling)
  • 1 teaspoon of apple pie spice or ground cinnamon
  • 1/4 teaspoon of fine salt
  • 2 tablespoons of unsweetened almond or soy milk

To make the dough:

  • Put the flour, sugar, vinegar, and salt together in a food processor and blend to combine.
  • Add in the coconut oil in bits and blend till it is fully combined.
  • Add the ice water and blend some more.
  • Squeeze a handful of the dough between your palm, make sure it maintains the shape.
  • Divide the dough into two parts, wrap in a plastic bag and store overnight.

For the filling:

  • Peel and core the apples. Pour into a bowl, add sugar and lemon juice and mix.
  • Add apples to the melted coconut oil and stir occasionally.
  • Add flour, cinnamon, and salt, stir till it is combined.
  • Remove from heat and let it cool completely


  • The dough should be soft when pressed at room temperature.
  • Roll out a round dough shape of 13 inches onto a lightly floured surface.
  • Put into a 91/2 inch deep-dish pie pan, add the filling.
  • Roll out another and place directly over the filling.
  • Press the edges together and brush the top and edges with almond milk.
  • Sprinkle sugar over the milk. Let it chill for an hour.
  • Preheat oven to 425 degrees Fahrenheit for 30 minutes.
  • Place the pie on the baking sheet and reduce the oven to 375 degrees Fahrenheit.
  • Bake until the pie turns golden and the filling, bubbly. Approximately for an hour or an hour and 20 minutes.
  • Transfer to a rack and let it cool for 3 hours.


2. 5-Ingredient No-Bake Vegan Square

This 5-ingredient vegan square is another of the vegan dessert recipes. It is easy to make, and it has nutritional benefits.


To make the crust:

  • I/2 cup of whole raw almonds
  • 1/2 cup of regular oats (use gluten-free oats for gluten-free)
  • 1/2 teaspoon of kosher salt
  • 1/4 cup of coconut oil
  • 10 Medjool dates- pitted and roughly chopped

For the date filling:

  • 25 Medjool dates- pitted and roughly chopped
  • 1/2 cup of water


  • Line a square pan with two parchment papers.
  • Add almond, salt, and oats into a food processor and process till it forms fine breadcrumbs.
  • Add the dates and process some more.
  • Pour in melted coconut oil and process till it is sticky.
  • Remove from the food processor and pour the mixture into the pan. Leave out 3/4 cup of the mixture out.
  • Blend the dates in a blender, add little water until it forms a paste.
  • Scoop the date blend and pour it into the crust. Spread evenly with a wet spatula.
  • Pour in the 3/4 mixture left out and press down with your fingers.
  • Refrigerate till it is firm- preferably overnight.
  • Cut into squares and serve chilled.


3. Old-Fashioned Fruit Crumble




  • 2 1/2 cups of fresh or frozen fruits- blueberries, plums, and peaches
  • 1 tablespoon of orange juice
  • 1/2 cup rolled oats
  • 3 tablespoons of whole-wheat or all-purpose flour
  • 1 tablespoon of granulated sugar
  • 1/4 cups of chopped almonds
  • 1/4 teaspoon of ground cinnamon
  • 2 tablespoons of canola oil


  • Combine fruits, granulated sugar, and 1 tablespoon flour and orange juice.
  • In another bowl, combine nuts, oats, brown sugar, the remaining powder and cinnamon, sprinkle oil and mix.
  • Transfer into baking pans.
  • Sprinkle over the fruit mix and bake till the fruit is bubbly and the topping is golden for 20-25 minutes.
  • Let it cool before you serve.


4. Vegan Strawberry Cheesecake Bites



This among the vegan dessert recipes is raw and gluten-free. It can also be served as a snack or as a dessert.


For the filling:

  • 1 cup of raw cashew (soaked for 3 hours)
  • 1 cup of sliced strawberries
  • 1/4 cup of maple syrup
  • 1/4 cup of coconut oil
  • 2 tablespoons of lemon juice
  • A pinch of salt

For the crust:

  • 1 cup of raw pecans
  • 1/3 cup of shredded coconut
  • 1/2 teaspoon sea salt
  • 1 teaspoon of coconut oil
  • 6 Medjool dates- pitted


To make the filling:

  • Rinse and drain the cashews.
  • Add coconut oil, strawberries, maple syrup, lemon juice, and salt into a blender and blend until smooth and creamy- set aside.
  • Combine dates, coconut, coconut oil, pecans, and salt in a food processor and process till it forms a dough.
  • Oil muffin tins with coconut oil and roll crust dough into 12 round balls.
  • Press each ball flat using your palm and press into the muffin tin.
  • Do this till the tins are full.
  • Place in the freezer overnight.
  • Un-mold and let it sit for 15 minutes before you serve.


5. Easy Vegan Peanut Butter Cup


  • 1 cup of semi-sweet dairy-free chocolate chips
  • 1 teaspoon of coconut oil
  • 1/2 cup of icing sugar
  • 2 tablespoon of vegan butter
  • Half cup of natural smooth peanut butter
  • 1/3 cup of vegan graham cracker crumbs


  • Melt coconut chips with coconut oil at 30 seconds intervals- stir until smooth.
  • Transfer chocolate into silicone or paper cupcake liners- one teaspoon per cup.
  • Gently press the chocolate up the sides of the liner using the back of the spoon.
  • Pop the liners into the freezer when you are done filling them with chocolate.
  • Combine icing sugar, peanut butter, cracker crumbs, and butter to make the filling.
  • Scoop 1 1/2 of the mix into the chocolate cups and ensure even distribution.
  • Cover with the remaining melted chocolate and freeze for 10 minutes.
  • Remove from the cupcake liners when set and serve!


6. Chocomole Pudding




  • 3 ripe avocados
  • 16 Medjool dates- pitted and chopped
  • 1 cup of unsweetened almond milk or coconut milk
  • 1 cup of unsweetened cocoa powder
  • 1/4 cup of pure maple syrup or agave nectar
  • 1 tablespoon coconut oil
  • 1 teaspoon vanilla extract
  • A pinch of salt


  • Soak dates in a cup of hot water until it is soft for 5-10 minutes.
  • Drain. Process the dates, avocados, milk beverage, cocoa, maple syrup (or agave), oil, vanilla, and a pinch of salt in a food processor till very smooth and creamy.
  • Refrigerate till cold, about 3 hours.
  • Serve garnished with little extra sea salt, if desired.


7. Apple Confit


  • 3 pounds firm cooking or baking apples
  • 1/4 cup of sugar
  • 1/4- 1/2 teaspoon of ground cinnamon
  • 1 teaspoon of vanilla extract


  • Peel the apples and slice ¼ inch thick. (You will need about 9 cups.)
  • Put the apples in a 4-quart or larger slow cooker.
  • Add sugar and cinnamon to taste, and toss to coat well. Cover and cook until the apples are very tender and almost translucent, but not pureed, 2 to 2½ hours on high or 4 to 4½ hours on low.
  • Mix in vanilla.
  • Transfer to a bowl and let cool slightly.
  • Cover and refrigerate till chilled.

8. Pumpkin Blondies

Pumpkin blondies as one of the vegan dessert recipes are sweet, dense, and so delicious. They are made with less butter or oil, and they have fewer calories.


    • 1/2 cup of refined coconut oil
  • 1 teaspoon of vanilla extract
  • 2/3 cup of organic coconut sugar
  • 1/4 teaspoon of sea salt
  • 1/2 teaspoon of baking soda
  • 2.5 tablespoons of water
  • 1 flax egg
  • 1 tablespoon of ground flaxseed
  • A cup of dark chocolate chunks or chips


  • Prepare the flaxseed by mixing it with water.
  • Preheat oven to 350 degrees Fahrenheit and line 8 inches square baking tin with parchment paper.
  • Mix baking soda, salt, and almond flour in a bowl and set aside.
  • Blend the coconut oil and sugar using a hand mixer, vanilla, and sea salt until creamy.
  • Beat flax egg until smooth and add in the dry ingredients.
  • Beat with a wooden spoon for some minutes, add 3/4 cups of chocolate chips.
  • Pour the batter into the made baking pan and sprinkle chocolate chips over it.
  • Then, bake in the oven for about 20-22 minutes.
  • Remove from the pan and allow to cool on the wire rack. You can refrigerate before cutting and serving.



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