10 Plant Based & Vegan Desserts Everyone Will Love

No matter how you eat, these delectable plant based and vegan desserts will please everyone at the table, from fudgy brownies to chocolate chip cookies!

Plant based & vegan desserts

Vegan desserts can be some of the most rich, creamy, chocolatey and decadent desserts out there! When you’re feeding a crowd, sometimes it’s hard to find something that fits with everyone’s diet choices. So we’ve collected our best crowd pleasing plant based desserts that are sure to please everyone! Each one is a tried and true recipe that readers have been making for years.

Why vegan desserts? While Alex and I eat a mostly plant based diet, we don’t eat exclusively vegan. However, we’ve found that plant based desserts are some of our favorites to eat because they’re so tasty and nutrient dense. And, we found that you readers agree! Vegan desserts are also super versatile for serving to eaters of a variety of diets. So: let’s get to the recipes!

And now, our best plant based and vegan desserts!

Looking for more plant based desserts?

Outside of these vegan desserts, here are a few more favorites:

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Vegan no bake cookies

Chocolate Peanut Butter Vegan No Bake Cookies


1 Star2 Stars3 Stars4 Stars5 Stars (27 votes, average: 4.52 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 9 (18 mini bites) 1x

Description

Truly bliss in a bite, these chocolate peanut butter vegan no bake cookies are made with coconut oil and naturally sweetened with maple syrup. A fan favorite!


Scale

Ingredients

  • 6 tablespoons coconut oil, divided
  • ¼ cup plus 2 tablespoons peanut butter, divided
  • ¼ cup plus 1 tablespoon Grade A dark maple syrup, divided
  • ¼ cup dutch process (or dark) cocoa powder
  • 1 teaspoon vanilla extract
  • 1 pinch kosher salt
  • 1 cup rolled oats

Instructions

  1. Place 9 muffin liners into a mini muffin tin (or a mini-muffin tin for 18 smaller bites).
  2. In a small saucepan over low heat, melt 5 tablespoons coconut oil and stir together 2 tablespoons peanut butter, ¼ cup maple syrup, ¼ cup cocoa powder, 1 teaspoon vanilla extract, and 1 pinch kosher salt. When fully combined, remove from heat and stir in 1 cup rolled oats. Spoon into cupcake liners. Refrigerate while making the peanut butter topping.
  3. In a small saucepan over low heat, stir together ¼ cup peanut butter, 1 tablespoon maple syrup, and 1 tablespoon coconut oil. Spoon the warm peanut butter mixture over the chocolate oat mixture. Freeze for 15 to 20 minutes until set, or refrigerate until serving. Store refrigerated.

  • Category: Dessert
  • Method: No Bake
  • Cuisine: Vegan

Keywords: Vegan Desserts, Vegan Dessert Recipes, Vegan No Bake Cookies

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

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