3 Healthy Vegan Dessert Recipes That You Must To Try

Whether you’ve reorganized your entire house, played with your children, or spent hours watching THE GAME CHANGERS, Chances are, you are still looking for more things to do during your spare time.
One thing we often don’t have a lot of time to do during a normally hectic week? Baking.
And not just any type of baking: vegan baking. To help you get started, I put together a list of vegan dessert recipes you can experiment with.

1-Healthy Vegan Carrot Cake Recipe

This carrot cake uses a lot of natural sweeteners, such as dates, raisins, and ripe banana. To shred the carrots, you can use either a cheese grater or a food processor or blender. If you have any carrots leftover, you can save them for salads or other meals instead of throwing them out.

Healthy Vegan Carrot Cake with Coconut Vanilla Icing

This whole food plant-based recipe is dairy-free and oil-free.
Prep Time: 45 mins           Cook Time:40 mins
Total Time: 1 hr 25 mins   Servings: 9

Ingredients

• 1 1/2 cups unsweetened almond or soy milk
• 4 1/2 ounces pitted dates, chopped
• 3/4 cup raisins
• 1/2 cup sliced ripe banana
• 1 teaspoon pure vanilla extract
• 1 3/4 old-fashioned rolled oats, not quick oats
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1 pinch ground cloves
• 1 1/2 cups shredded carrots organic tastes best
• 1/2 cup finely chopped walnuts

Coconut Vanilla Icing

• 5 ounces pitted dates, chopped
• 3/4 cup raw cashews unsalted
• 1 teaspoon pure vanilla extract
• 1/4 cup coconut flour optional

Instructions

1. Preheat oven to 350 degrees and lightly spray a 8 X 8 baking dish with cooking spray or use a silicone baking pan.
2. In a medium bowl, combine dates, 1/4 cup of the raisins, banana, vanilla, and milk.  Soak for 15 minutes.
3. Peel 3 medium organic carrots and cut off the tops. Using a food processor, shred 1 & 1/2 cups of carrots. You may have some extra leftover. You can save the extra in a ziplock bag in the refrigerator for salads.
4. Using a high powered blender, blend oats until they become flour.  Pour oat flour into a large bowl.  Add baking soda, baking powder, nutmeg, cinnamon, cloves and stir until combined.
5. Pour the date liquid mixture into the high powered blender and blend until smooth.  Pour the smooth date mixture into oat mixture and combine.  Add 1/2 cup of raisins, walnuts, & shredded carrots and stir until well combined.
6. Pour batter into baking pan and cook for 40 minutes or until a toothpick inserted in the center comes out clean.  Let cool for 10 minutes.

Coconut Vanilla Icing

1. While the carrot cake is cooking, place dates, cashews, and vanilla extract in the blender.  Cover with just enough water and let soak for 45 minutes.
2. Blend until smooth and creamy.  Add the coconut flour (if desired) and blend again.  If it is too thick you can add more water and if it is too watery you can add more coconut flour.
3. After the cake has cooled, spread icing over the cake.

2-Peanut Butter Chocolate Chip Cookie Bars

Peanut butter, almond flour, and chocolate chips make the base layer of these bars, while the creamy chocolate top is made with dates and cacao powder. Because these bars are no-bake, they can last longer than standard baked bars. Keep a batch in your freezer for future snacking.

Peanut Butter Chocolate Chip Cookie Bars

These no-bake chocolate chip cookie bars are my favorite treat! A decadent peanut butter chip layer is tucked underneath a creamy walnut cacao spread.
Serves: makes 25 bars

Ingredients

Cookie Layer

• ½ cup plus 2 tablespoons creamy peanut butter
• ¼ cup plus 1 tablespoon melted coconut oil
• ¼ cup plus 1 tablespoon maple syrup
• 2 teaspoons vanilla extract
• Heaping ½ teaspoon sea salt
• 2½ cups almond flour
• 2½ tablespoons maca powder
• 1 cup of chocolate chips

Cacao Layer

• 1½ cups walnuts
• 2 tablespoons cacao powder
• ¼ teaspoon of sea salt
• 10 soft Medjool dates
• 2 tablespoons water
• Flaky sea salt for sprinkling on top, optional

Instructions

1. Line an 8x8-inch baking pan with parchment paper.
2. In a large bowl, stir together the peanut butter, coconut oil, maple syrup, vanilla, and salt until combined. Add the almond flour and maca and stir to combine (the mixture will be thick). Fold in the chocolate chips and press into the pan. Place in the freezer so that it firms up a bit while making the next layer.
3. In a small food processor, pulse the walnuts, cacao powder, and sea salt until the walnuts are well chopped. Add the dates and pulse to combine, adding 2 tablespoons water if the blade gets stuck. Process until smooth, then spread onto the cookie layer. Sprinkle with sea salt if desired. Freeze for 30 minutes (this will help them firm up, making them easier to cut). Remove and slice into bars. Store remaining bars in the fridge.
4. Finished bars can also be frozen. Let each bar thaw for about 15 minutes at room temperature.

3-Vegan Cookie Dough Cheesecake

This no-bake recipe uses cashews to create a creamy, cheese-like texture. If you don’t have a food processor and only have a blender or a smaller single-serve blender, you may have to break things up into batches. If the ingredients stick to the side, stop blending and pause to scrape down the sides.

Vegan Cookie Dough Cheesecake

Ingredients

Cookie Dough

• 1 can chickpeas, drained and rinsed
• ⅓ cup coconut flour
• ⅓ cup rolled oats
• 2 tbsp almond butter
• Optional: 1 tbsp tahini
• 2 tbsp (approx) natural sweetener of choice
• 2 tbsp plant-milk
• ½ cup non-dairy mini chocolate chips

Crust

• ½ of the cookie dough
• 1 ½ cups walnuts
• ¼ cup maple syrup

Cheesecake Filling

• 1 ½  cup raw cashews, softened
• 1 lemon, juiced
• ⅓ cup coconut milk
• 3 tbsp coconut oil
• ½ cup maple syrup
• 1 tsp vanilla extract
• Pinch of salt

Instructions

1-Make the cookie dough:

• In a food processor, blend the chickpeas until completely smooth. Remember to stop occasionally to scrape down the sides.
• Then add all of the other ingredients, except the sweetener and chocolate chips. Blend together until smooth.
• Add your preferred sweetener to taste. I choose coconut sugar and added about 2 ½ tbsp. Blend again.
• Pour mixture into a bowl, and fold in the chocolate chips. Don’t be afraid to go crazy with them, there’s no such thing as too many chocolate chips.
• Roll scoop the mix with an ice-cream scooper, and roll mix into balls.
• Divide dough in half. One half will be used for the chunks, the other half will be used for the crust.

2-Make the crust: To a food processor add half of the cookie dough, walnuts, and maple syrup. Pulse until combined & crumbly; avoid blending too much, otherwise, you’ll end up with a paste. To a parchment paper-lined 18 cm springform pan, press the crust until evenly spread out. Place in the freezer, while making the filling.
3-Make the chunks: Take the other half of the cookie dough, and create small balls with your hands. These will be the chunks inside of the cheesecake. Place in the freezer while working on the filling.
4-Make the filling: To a food processor, add all of the ingredients. Process until very, very smooth, adding more maple syrup if desired.
5-Take the crust out of the freezer, and place the chunks on top. Pour filling over crust and chill in freezer until firm, for about 3-4 hours or overnight.
6-Serve, top with chocolate ganache, vegan whipped cream, and/or fruits, & ENJOY!