10 Cool and Tasty Vegan Desserts !

 

Vegan pies, cakes, tarts, cookies, sweet cheesecakes, pancakes, ice creams –  10 delicious and creative vegan desserts collected for you in this list.

1. Peanut Butter Balls

Peanut butter balls

Ingredients:

  • 1 cup peanut butter
  • 3 ½ – 4 tablespoons pure maple syrup, to taste
  • 2-3 tablespoons coconut flour
  • fine grain sea salt, to taste
  • 6 tablespoons rice crisp cereal
  • ¾ cup dark chocolate chips
  • ½ tablespoon coconut oil
  • 1/2 cup coconut, shredded, optional

Preparation:

Place peanut butter and maple syrup in a larger bowl and mix together until the mixture thicks (about 1 minute). Add coconut flour and stir well, until combined. The mixture shouldn’t be too sticky nor too dry. Let it sit for few minutes (the coconut flour will continue to absorb moisture) and then add some more the coconut flour if the mixture is too sticky or some more maple syrup if the mixture is too dry. Add cereal and salt and stir well. Shape into the small balls.

Place coconut oil and the chocolate chips in a pot and heat over low heat, stirring frequently. When half the chips have melted, remove from heat and stir until very smooth. Using a fork, dip the balls into the chocolate. Tap off excess chocolate on the side of the pot. Roll in coconut flakes, if desired. Put the ball on a plate lined with parchment paper. Repeat the procedure for each ball. Put balls in the freezer for about 10 minutes.

2. Raw cheesecake with cashews and raspberries

An unusual and very tasty raw desserts inspired by classic cheesecake, but made from the almond and date base and a delicious cream of cashew nuts and lemon. The perfect refreshment for hot summer days!

Raw cheesecake with cashews and raspberries

Ingredients for base:

  • 200 g almonds
  • 160 g fresh dates
  • large pinch of salt

Ingredients for filling:

  • 300g cashew nuts, soaked in water for at least 5 hours
  • juice of 2-3 lemons (about 80ml)
  • 1 ½ teaspoon vanilla extract
  • 100 ml of melted coconut oil (about 80 g)
  • agave syrup
  • 150-170g raspberries

raw cheesecake with raspberries

Preparation (base):

Soak dates in the water and let it stay for at least 10 minutes. Place plastic foil on a mold (22 cm in diameter) trying to make it as less crumpled as possible if you want your cake to look finer.

In a blender, place almonds, dates and a pinch of salt and blend until the ingredients are combined. Don’t let the mixture turns into a paste, it is much better when the almond pieces are larger. If you can shape the mixture into the balls, than it is done. If not, add a teaspoon of water or coconut oil and briefly blend the mixture again. Transfer the mixture onto the mold, press well and even with a spoon or spatula.

Preparation (filling):

Strain the cashews that stayed in water for at least 5 hours or overnight, rinse and drain well. In a pan, combine coconut oil and agave syrup heating at the lowest temperature until they are liquid. Stir a little to combine well. Add vanilla extract or vanilla powder.

In the blender, place all the ingredients for the filling, except raspberries. Blend until smooth.

Separate about ⅔ of the mixture and pour it over the base. Add raspberries to ⅓ of the mixture that remained in the blender and blend until combined well and colored evenly. Pour the mixture over the white filling and even well with a spoon or spatula. Place the “cheesecake” in the freezer. Remove the cake from the freezer half an hour before serving. You can serve it and decorate it with fresh fruit!

3. Raspberry coffee cake

Here is a great idea what to prepare for the breakfast to your guests, especially if they are vegans.

Raspberry coffee cake

Ingredients for topping:

  • ¼ cup all-purpose flour
  • 1 cup roughly chopped pecans
  • ½ cup brown sugar
  • 1 tablespoon ground cinnamon
  • ½ teaspoon nutmeg
  • 3 tablespoons canola oil

Ingredients for cake:

  • 2 cups all-purpose flour*
  • 1/3 cup granulated sugar
  • 1/3 cup brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup soy, almond, or rice milk
  • ½ cup canola oil
  • 1 tablespoon white or apple cider
  • vinegar
  • 2 teaspoons pure vanilla extract
  • 2 cups raspberries, fresh (can substitute frozen)

Prepare the topping:

In a bowl, place flour, brown sugar, cinnamon, nutmeg and pecans. Add oil and toss, like you would toss a salad. Toss until it appears crumbly.

Prepare the cake:

In a large bowl, place flour, brown sugar, sugar, baking powder, baking soda, and salt. Whisk together well. In another bowl, combine oil, nondairy milk, vanilla and vinegar. Pour the wet mixture into into the dry mixture and whisk well until combined. Gently fold in raspberries.

Fill a pan with batter and sprinkle with the prepared topping. Bake for about 50 minutes. Let it cool and then slice.

4. Blueberry and orange cake

blueberry and orange vegan cake

This wonderful cake must be placed in the list of cool vegan deserts. If you’ve never made it before, here’s a full recipe for you. I’m sure it will become one of your favorites.

5. White chocolate mini cakes with peanut butter

vegan mini cakes with peanut butter

Mmm.. white chocolate, peanut butter, banana, apple sauce… shaped into the beautiful mini cakes! Must try this recipe from Bakecetera.

6. Cappuccino mud pie

Lovely creamy dessert with cappuccino flavor.

vegan cappuccino mud pie

Ingredients for crust:

  • 15 vegan chocolate cookies
  • 4 tablespoons coconut oil

Ingredients for filling:

  • 1 container cappuccino Luna & Larry’s Coconut Bliss

Ingredients for chocolate topping:

  • 3 tablespoons melted coconut oil
  • 4 tablespoons cocoa powder
  • 3 tablespoons maple syrup
  • vegan chocolate syrup, optional
  • vegan whipped cream, optional

Preparation:

Remove the ice cream container from the freezer and wait about 20 minutes to thaw.

Place chocolate cookies in the food processor and crush until finely crumbled. Add in melted coconut oil and process well again. Press the crust into a pie dish begining in the middle and working the crust out and up the sides. Put the crust in the freezer. After 10 minutes, remove the crust from the freeze and add the Coconut Bliss in. Spread the ice cream with a hot spatula or spoon to fill the crust evenly.

Place the coconut oil and maple syrup together in a bowl or in a pan and melt in a microwave or on the stove. Add cocoa in and mix until the mixture becomes a smooth chocolate sauce. Drizzle over the top of the pie and use a spoon or spatula to spread it evenly. Place n the freezer for at least one hour before serving.

7. Vegan pancake desserts

Oreo Cookie Pancakes

Oreo Cookie Pancakes

Sweet pancakes are one of the favorite vegan desserts. They can be prepared with fresh fruit or fruity sauces, different creams or whatever that come up to your mind. You can take a look at some of the great vegan pancake recipes and find the recipes for blueberry pancakes or oreo cookie pancakes and others.

8. Banana cream pie

banana cream pie vegan

Ingredients:

  • 1-½ cups cashews
  • 1 cup pecans
  • 1-½ cups pitted dates
  • 1/5 cup water
  • 7 tablespoons unsweetened coconut, divided
  • 3 tablespoons maple syrup
  • 2 tablespoons vanilla
  • dash of salt
  • 2-3 bananas, chopped

Preparation:

Soak cashews in water for at least 6 hours. When it’s done, drain. In the blender, place pitted dates and pecans and blend until smooth. With your hands, form a crust for dough in a pie tin.

In the blender, place cashews, maple syrup, 4 tablespoons coconut, vanilla and salt. Blend until creamy. Pour into pie tin. Add bananas on top of mixture and sprinkle with 3 tablespoons coconut.

9. Cocoa hazelnut cookie sandwiches

cocoa hazelnut cookie sandwiches

Crunchy cookies filled with soft sweet potato butter are one of the most wonderful vegan desserts I’ve tried. Here’s the full recipe for you.

10. Caramel ice cream with gingerbread chunks

Caramel Ice Cream with Black Gingerbread Chunks

Ingredients:

  • 1 cup coconut milk
  • 2 cups vanilla soy or coconut creamer
  • 1 cup vegan caramel sauce
  • 1 teaspoon ground cinnamon
  • pinch of salt
  • 2 tablespoons corn starch
  • 2 teaspoons vanilla extract
  • 1 heaping cup bite-sized gingerbread cubes

Preparation:

In a medium sauce pan, combine the coconut milk and vanilla soy, and also add cinnamon, caramel, corn starch and salt. Whisk well and beat out any lumps. Turn on the heat to medium, and whisk occasionally until it comes up to a boil and has thickened. Let it cool completely and add the vanilla extract. Chill thoroughly before churning in your ice cream maker according to the manufacturer’s instructions, adding in the gingerbread chunks in the last 5 minutes of churning. Transfer to an air-tight container. Freeze for at least 4 hours before serving.