10 Vegan Desserts to Make at Home

No bake desserts are some of the best desserts! These are great for summertime cookouts, birthdays, family gatherings, and more!

1- Vegan Honeycomb Toffee

Ingredients:

for 5 servings

• 2 cups sugar(400 g)

• ½ cup light corn syrup(110 g)

• ⅓ cup water(80 mL)

• 1 tablespoon baking soda

• 2 cups dark chocolate(340 g)

• 1 cup sea salt(240 g)

Preparation:

1. Line a 9-inch (22 cm) baking tray with parchment paper and grease thoroughly.

2. Set aside a metal whisk and one tablespoon of baking soda.

3. In a large saucepan (the bigger, the better, as this will more than triple in size) over medium-high heat, combine sugar, corn syrup, and water.

4. Stir to incorporate, then leave to boil. Insert candy thermometer and continue to heat without stirring until the mixture reaches 300˚F (150˚C).

5. Remove from heat, and working quickly, add the baking soda and quickly whisk into the sugar syrup (whisking for no more than five seconds to prevent deflating the toffee). The mixture will begin to expand. Quickly pour it into the prepared pan and leave to set. Do not move it for 1-2 hours.

6. Once the toffee has cooled and set, remove from pan. Using a blunt object, shatter the toffee into bite-size pieces.

7. Melt chocolate in a microwave-safe bowl for 75-90 seconds. Make sure to stop and stir after every 30 seconds.

8. Dip the toffee pieces in chocolate and place on a lined baking tray. Finish with a sprinkle of sea salt and place in the refrigerator to cool for 15 minutes.

9. Enjoy!

Nutrition Info:

Calories 604

Fat 26g

Carbs 100g

Fiber 4g

Sugar 92g

Protein 4g

2- Vegan Chocolate-Stuffed Strawberries

Ingredients:

for 5 servings

• 12 strawberries

• 2 cups vegan dark chocolate(350 g)

• 2 cups vegan white chocolate(350 g)

• 2 tablespoons Garnish, of your choice
  

Preparation:

1. Line a 9-inch (23 cm) baking sheet with parchment paper.

2. Chop the top half of the strawberries off. Hollow out the insides, then place the strawberries in the egg carton.

3. Melt the dark chocolate. Transfer to a piping bag.

4. Fill the strawberries with the melted dark chocolate and cover them with the top halves again.

5. Chill for 5 minutes.

6. Melt the white chocolate.

7. Dip the strawberries in the melted white chocolate, then sprinkle with the topping of your choice.

8. Chill for another 5 minutes.

9. Enjoy!
   

Special Equipment

- 1 egg carton

3- Vegan Mint Cookies

Ingredients:

for 5 servings

• 1 cup vegan chocolate chips(175 g)

• ½ teaspoon mint extract

• 1 tablespoon vegetable shortening

• 24 crackers

Preparation:

1. In a small mixing bowl, combine chocolate chips, mint extract, and vegetable shortening, and microwave for 1 minute. Stir often and make sure the chocolate doesn't burn.

2. Dip cracker in chocolate mixture.

3. Place chocolate covered crackers on parchment-lined baking sheet. Refrigerate or freeze until hard.

4. Refrigerate or freeze until hard.

5. Enjoy!
   

Nutrition Info:

Calories 268

Fat 20g

Carbs 24g

Fiber 3g

Sugar 11g

Protein 3g

4- Vegan Cookies and Cream Cheesecake

Ingredients:

for 12 servings

• 3 cups cashews(390 g)

• 2 tablespoons coconut oil

• 30 vegan chocolate sandwich cookies, divided

• 1 cup coconut cream(295 g)

• 2 tablespoons lemon juice

Preparation:

1. In a bowl, soak cashews in boiling water for 1-2 hours.

2. Prepare the bottom of a 9-inch (23 cm) springform cake pan with parchment paper.

3. In the bowl of a food processor, blend 20 cookies for 30 seconds, then pour in coconut oil and continue blending until the mixture resembles coarse crumbs.

4. Press the crumbs into the bottom of the cake pan to form an even layer.

5. Freeze for 1 hour, or until the filling is prepared and ready.

6. Scrape the filling from 10 sandwich cookies and reserve both the filling and cookies.

7. Drain cashews and add to the bowl of a food processor. Blend until nuts start to ball up and stick together, approximately 30 seconds to 1 minute.

8. Add coconut cream and cookie cream filling to the cashews and blend until fully incorporated, then add lemon juice and continue to blend until smooth. It will resemble slightly coarser hummus.

9. Once smooth, crumble in half of the reserved scraped cookies and pulse until incorporated, but not crushed.

10. Remove the crust from the freezer and smooth out half of the filling over the bottom. Crumble the remaining scraped cookies on top, then smooth out remaining filling over it. Decorate as desired.

11. Freeze for at least 1 hour before serving.

12. Enjoy!

Nutrition Info:

Calories 250

Fat 20g

Carbs 13g

Fiber 1g

Sugar 14g

Protein 5g

5- Vegan Chocolate Cake

Ingredients:

for 8 servings

Cake

• 3 cups all-purpose flour(375 g)

• 2 cups sugar(400 g)

• ½ cup cocoa powder(60 g)

• 1 teaspoon salt

• 1 tablespoon baking powder

• ½ cup coconut oil(120 g)

• ½ cup maple syrup(165 g)

• 1 ½ cups almond milk(360 mL), or milk substitute

• 2 teaspoons cocoa powder

Frosting

• 1 cup vegan butter(230 g), or vegetable shortening

• 2 cups powdered sugar(240 g)

• 1 cup cocoa powder(120 g)

• 1 teaspoon vanilla extract

• ¼ cup almond milk(60 mL), or milk substitute

Preparation:

1. Preheat oven to 375˚F (190˚C).

2. Add flour, sugar, cocoa powder, salt, and baking powder to a large mixing bowl and whisk to thoroughly incorporate, making sure there are no lumps.

3. Once, the dry ingredients are thoroughly mixed together, create a small well in the middle and add in the coconut oil, maple syrup, and almond milk. Continue to whisk until a thick and lumpy batter forms.

4. Grease the inside of two 9-inch (23 cm) cake tins with coconut oil or nonstick baking spray, and add about 1 teaspoon of cocoa powder to dust the inside of the pan.

5. Pour half of the batter into each of the cake tins.

6. Bake them for 25-30 minutes, or until a toothpick comes out clean.

7. Once cakes are finished, transfer them or a cooking rack for 5-10 minutes before removing the finished cakes from their tins.

8. While the cakes cool prepare the frosting. Add vegan butter, powdered sugar, cocoa powder, and vanilla extract to a mixing bowl and whisk using an electric hand-mixer until a smooth and glossy frosting forms.

9. Add almond milk and continue to mix until incorporated.

10. Choose which of the cakes will be the bottom of your finished cake and carefully level it off.

11. Place a small amount of the icing in the middle of your serving dish and place the cake on top.

12. Using about a cup (about 115g) of the icing, generously coat the bottom layer of the cake using a spatula.

13. Once the icing is spread out evenly, place the second cake on top and continue to frost the cake using the rest of the icing.

14. Refrigerate the cake for 30 minutes before serving.

15. Slice and serve.

16. Enjoy!

Nutrition Info:

Calories 885

Fat 40g

Carbs 125g

Fiber 2g

Sugar 79g

Protein 6g

6- Vegan Chocolate Mousse

Ingredients:

for 3 servings

• 1 can chickpea water, aquafaba

• ½ cup dark chocolate(85 g), vegan

• 2 tablespoons sugar

• 1 teaspoon vanilla extract

Preparation:

1. In a medium-sized bowl, beat aquafaba until stiff peaks form.

2. Gently fold in melted chocolate, sugar, and vanilla, being careful not to overmix.

3. Distribute mousse into 3 cups and chill for at least 3 hours, ideally overnight.

4. Garnish with fresh strawberries or fruit of choice.

5. Enjoy!

Nutrition Info:

Calories 377

Fat 14g

Carbs 54g

Fiber 11g

Sugar 23g

Protein 13g

7- The Best Vegan Vanilla Ice Cream

Ingredients:

for 8 servings

• 3 cups cashews(390 g), ½ cup (65 g) if just making enough for the ice cream

• ¼ cup water(60 mL)

• 1 ¼ cups organic sugar(250 g)

• 4 tablespoons cocoa butter

• 4 tablespoons coconut oil

• 1 teaspoon salt

• 1 cup coconut milk(240 mL)

• 1 teaspoon vanilla extract

• 1 vanilla bean

Preparation:

1. Place the cashews in a large bowl. Add enough room-temperature water to cover the cashews. Cover the bowl with a kitchen towel and soak overnight.

2. Place the bowl of an ice cream machine in the freezer overnight.

3. Add the cashews and soaking water to a blender. Blend, starting on low speed and increasing to high until smooth and frothy, about 40 seconds. Strain into a large bowl through a fine-mesh sieve or cheesecloth.

4. Reserve 1 cup (240 ml) of cashew milk for the ice cream and store the rest in the refrigerator for up to a week for another use.

5. In a small saucepan over medium heat, combine the water and sugar and cook, stirring constantly, until the mixture is clear, about 2 minutes. Whisk in the cocoa butter, coconut oil, and salt. Remove the pan from the heat and set aside.

6. In a blender, combine the cashew milk and coconut milk. Blend on low speed. With the blender running, pour in the sugar mixture to emulsify. Continue until well-blended, about 2 minutes.

7. Pour the mixture into a large metal bowl and mix in the vanilla extract. Scrape in the seeds from the vanilla bean and whisk to combine.

8. Chill the base in the refrigerator for 1 hour.

9. Add the chilled base to the ice cream maker and churn for 1 hour, or as long as the machine requires, until thick and creamy.

10. Transfer the ice cream to a loaf pan and freeze overnight.

11. Scoop and serve immediately.

12. Enjoy!
    

Nutrition Info:

Calories 462

Fat 37g

Carbs 29g

Fiber 1g

Sugar 19g

Protein 6g

8- Vegan Chocolate Chip Cookie Ice Cream Sandwiches

Ingredients:

for 5 sandwiches

• ½ cup granulated sugar(100 g)

• ¾ cup dark brown sugar(165 g), packed

• 1 teaspoon salt

• ½ cup refined coconut oil(120 mL), melted

• ¼ cup oat milk(60 mL)

• 1 teaspoon vanilla extract

• 1 ½ cups all-purpose flour(185 g)

• ½ teaspoon baking soda

• 8 oz vegan chocolate chips(225 g)

• 2 pt vegan vanilla ice cream(575 g)

• vegan dark chocolate, in small chunks, for garnish, optional

Preparation:

1. In a large bowl, whisk together the granulated sugar, brown sugar, salt, and coconut oil until combined.

2. Whisk in the oat milk and vanilla, until the sugar has dissolved and the batter is smooth.

3. Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to overmix, until just combined.

4. Fold in the chocolate chips.

5. Chill the dough for at least 30 minutes.

6. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.

7. Using an ice cream scoop, scoop the dough onto the prepared baking sheet, leaving at least 2 inches (5 cm) of space between each cookie and the edges of the pan so the cookies can spread evenly.

8. Bake for 12-15 minutes, or until cookies just begin to brown.

9. Let the cookies cool completely.

10. Use a serrated knife to slice the pint of ice cream pint into 1½-inch (4-cm) thick discs. Peel off the paper container from each ice cream slice.

11. Take 2 cooled cookies and sandwich an ice cream slice in between, pressing firmly.

12. Roll the edges of the ice cream sandwich in the chocolate chunks, if desired. Repeat with the remaining cookies and ice cream.

13. Eat right away, or place on a parchment paper-lined baking sheet and freeze for 20 minutes.

14. The sandwiches will keep in the freezer for up to 6 months in an airtight container.

15. Enjoy!

Nutrition Info:

Calories 1159

Fat 74g

Carbs 116g

Fiber 5g

Sugar 84g

Protein 14g

9- Vegan Pumpkin Cheesecake Bars

Ingredients:

for 9 servings

• 1 cup pitted date(170 g)

• ¾ cup rolled oats(60 g)

• ½ cup almond(70 g)

• 1 pinch salt

• 1 tablespoon water

• 1 ½ cups cashews(195 g)

• 15 oz coconut cream(445 mL), 1 can, chilled

• ¼ cup coconut oil(60 g)

• ½ cup maple syrup(170 g), plus 2 tablespoons, divided

• 1 teaspoon vanilla extract

• 1 cup pumpkin puree(225 g)

• 1 teaspoon cinnamon

• ¼ teaspoon allspice

• ¼ teaspoon ginger

Preparation:

1. Line an 8-inch (20 cm) square baking dish with parchment paper.

2. Add the dates, oats, almonds, and salt to a food processor and pulse until crumbly. Add the water and pulse again until the mixture is sticky enough to hold together.

3. Transfer the crust to the prepared baking dish and spread in an even layer. Freeze while you prepare the rest of the recipe.

4. Bring a medium pot of water to boil. Add the cashews and boil for 10 minutes. Remove with a slotted spoon and transfer to a food processor.

5. Process until smooth.

6. In a medium bowl, spoon out the coconut cream from the top of the can of coconut milk (making sure to take only the cream and not the liquid). Beat with an electric hand mixer until soft peaks form. Add the coconut oil, maple syrup, and the vanilla and beat until well combined.

7. Add the cashew paste and stir with a spatula until well combined, using a whisk if necessary to smooth out any stubborn lumps. Set aside.

8. In a separate, medium bowl, combine the pumpkin puree, remaining 2 tablespoons of maple syrup, cinnamon, allspice, and ginger and mix until well combined.

9. Remove the crust from the freezer and pour in the cashew mixture. Smooth evenly.

10. Add small dollops of the pumpkin mixture on top of the cashew mixture. Using a wooden skewer, swirl the pumpkin mixture into the cashew mixture.

11. Freeze for at least 2 hours, or overnight.

12. Remove from freezer and slice into 9 even bars.

13. Enjoy!
    

Nutrition Info:

Calories 441

Fat 31g

Carbs 40g

Fiber 4g

Sugar 44g

Protein 7g

10- Watermelon Dessert "Pizza"

Ingredients:

for 4 servings

• 1 watermelon

• 8 oz coconut cream(295 g), whipped

• 4 strawberries

• 3 kiwis

• 3 apricots

• blueberry

• ⅓ cup coconut flakes(25 g)

• ½ cup granola(75 g)

• 1 tablespoon fresh mint

Preparation:

1. Cut a ripe watermelon into round discs about 1-2 inches (2-5 cm) thick.

2. Scoop the coconut cream into a bowl. Use a mixer to whip the cream until it reaches a soft consistency.

3. Cut 3-4 strawberries into thin slices. Set aside.

4. Peel and cut 2-3 kiwis into thin slices. Set aside.

5. Remove pit and cut 2-3 apricot into thin slices. Set aside.

6. Spread the mixed coconut cream around the top of the watermelon disc.

7. Place the cut strawberries, kiwis and apricot slices on top of the coconut cream.

8. Add in blueberries, coconut flakes and granola.

9. Sprinkle a few sprigs of mint across the top the dessert. Slice and serve.

10. Enjoy!

Nutrition Info:

Calories 568

Fat 29g

Carbs 78g

Fiber 16g

Sugar 75g

Protein 10g

I definitely encourage you to try making some of these delicious desserts at home and feel free to tag me on instagram and let me know how it went! I look forward to seeing your creation!