When it comes to satisfying your sweet tooth, it can be challenging to find desserts that fit dietary restrictions. Whether you’re a vegan or have gluten intolerance, it’s easy to feel left out of the dessert fun. But fear not! With these 21 delicious vegan and gluten-free dessert recipes, you’ll never have to miss out on a tasty treat again.
From classic treats like chocolate chip cookies and banana bread to innovative creations like matcha energy bites and pumpkin spice energy balls, we’ve got you covered. Our collection of easy-to-make desserts is perfect for anyone looking for a sweet indulgence that’s both vegan and gluten-free. So go ahead, indulge in these scrumptious recipes and enjoy the guilt-free pleasure of savoring your favorite treats.
Chocolate Avocado Mousse
Transform the humble avocado into a decadent dessert with this innovative recipe. The creamy texture and subtle nutty flavor of avocados pair perfectly with the deep richness of dark chocolate.
Ingredients:
– 3 ripe avocados
– 1 cup (200g) dark chocolate chips (at least 70% cocoa)
– 2 tablespoons granulated sugar
– 1/4 teaspoon salt
– 1/2 cup heavy cream, chilled
Instructions:
1. Peel and pit the avocados and place them in a blender or food processor.
2. Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.
3. In a separate bowl, whip the heavy cream until stiff peaks form.
4. Add the sugar and salt to the whipped cream and whip until combined.
5. Fold the melted chocolate into the avocado mixture until well combined.
6. Fold the whipped cream mixture into the chocolate-avocado mixture until a smooth mousse forms.
7. Chill in the refrigerator for at least 2 hours or overnight before serving.
Cooking Time: None
Vegan Gluten-Free Banana Bread
Moist and delicious, this vegan gluten-free banana bread is perfect for a snack or dessert. With the sweetness of ripe bananas and the nutty flavor of flaxseed, it’s a treat that everyone can enjoy.
Ingredients:
– 3 large ripe bananas, mashed
– 1/2 cup almond flour
– 1/4 cup coconut sugar
– 1/2 cup gluten-free all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1/4 cup flaxseed meal
– 1/4 cup non-dairy milk (such as almond or soy milk)
– 1 tablespoon apple cider vinegar
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan with non-stick cooking spray.
2. In a large bowl, combine mashed bananas, almond flour, coconut sugar, gluten-free flour, baking soda, and salt. Mix well.
3. Add flaxseed meal, non-dairy milk, apple cider vinegar, and vanilla extract. Stir until combined.
4. Pour batter into prepared loaf pan and smooth top.
5. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
Cooking Time: 45-50 minutes
Coconut Chia Pudding
This rich and creamy pudding is a perfect breakfast or snack option, packed with nutritious chia seeds and the delicious flavor of coconut. With only a few simple ingredients, you can create a healthy and indulgent treat that’s sure to satisfy your cravings.
Ingredients:
– 1/2 cup chia seeds
– 1 cup unsweetened coconut milk
– 1/4 cup unsweetened shredded coconut
– 2 tablespoons honey or maple syrup (optional)
– Pinch of salt
Instructions:
1. In a small bowl, mix together chia seeds and unsweetened coconut milk. Stir well to combine.
2. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight.
3. Just before serving, stir in unsweetened shredded coconut and honey or maple syrup (if using).
4. Serve chilled, garnished with additional shredded coconut if desired.
Cooking Time: 4 hours (or overnight)
Yield: 1 serving
Almond Flour Chocolate Chip Cookies
These cookies are a game-changer for those with gluten intolerance or preference, featuring the nutty flavor of almond flour and a hint of sweetness from dark chocolate chips.
Ingredients:
– 1 1/2 cups almond flour
– 1/4 cup granulated sugar
– 1/4 cup unsalted butter, softened
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 cup dark chocolate chips (at least 60% cocoa)
– Pinch of salt
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together almond flour, sugar, and salt.
3. Add softened butter and mix until a dough forms.
4. Beat in eggs and vanilla extract.
5. Fold in dark chocolate chips.
6. Drop rounded tablespoonfuls of dough onto prepared baking sheet, leaving 2 inches between each cookie.
7. Bake for 10-12 minutes or until lightly golden.
8. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Cooking Time: 10-12 minutes
Raw Vegan Cheesecake
This creamy cheesecake is made with just a few simple ingredients, and no baking required! Perfect for a hot summer day or anytime you need a sweet treat that’s both healthy and delicious.
Ingredients:
– 1 cup cashews
– 1/2 cup dates, pitted
– 1/4 cup maple syrup
– 1/4 cup coconut cream
– 1 tablespoon lemon juice
– 1/2 teaspoon vanilla extract
– 1/4 teaspoon salt
Instructions:
1. Soak the cashews in water for at least 4 hours or overnight.
2. Drain and rinse the cashews, then add them to a blender with the remaining ingredients.
3. Blend until smooth and creamy, stopping to scrape down the sides of the blender as needed.
4. Pour the mixture into a springform pan lined with parchment paper.
5. Chill in the refrigerator for at least 2 hours or overnight before serving.
Cooking Time: None! This cheesecake is raw and requires no cooking.
Peanut Butter Oat Bars
These chewy bars are a perfect combination of peanut butter and oatmeal, making them a tasty snack or dessert. With only a few ingredients and minimal preparation time, you can have a batch ready in no time!
Ingredients:
– 2 cups rolled oats
– 1 cup creamy peanut butter
– 1/2 cup honey
– 1/4 cup brown sugar
– 1/4 teaspoon salt
– 1 tablespoon vegetable oil
Instructions:
1. Preheat oven to 350°F (175°C). Line an 8-inch square baking dish with parchment paper.
2. In a large bowl, combine oats, peanut butter, honey, brown sugar, and salt. Mix until well combined.
3. Press the mixture into the prepared baking dish.
4. Drizzle with vegetable oil and use a spatula to spread evenly.
5. Bake for 20-25 minutes or until lightly golden brown.
6. Remove from oven and let cool completely before cutting into bars.
Cooking Time: 20-25 minutes
Flourless Almond Butter Brownies
A rich and fudgy dessert that’s perfect for those with gluten intolerance or simply looking to mix things up. This recipe uses almond butter instead of traditional peanut butter for added creaminess.
Ingredients:
– 1 cup (200g) unsalted butter, at room temperature
– 1/2 cup (100g) granulated sugar
– 1/4 cup (50g) brown sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 cup (60g) almond butter
– 1/4 teaspoon salt
Instructions:
1. Preheat oven to 350°F (180°C). Line an 8-inch square baking pan with parchment paper.
2. In a medium bowl, whisk together sugar, brown sugar, and salt.
3. In a separate bowl, whisk eggs and vanilla extract until smooth.
4. Add almond butter to the egg mixture and whisk until combined.
5. Gradually pour the dry ingredients into the wet ingredients and mix until smooth.
6. Pour batter into prepared pan and bake for 25-30 minutes or until edges are set.
7. Remove from oven and let cool completely in pan.
Cooking Time: 25-30 minutes
Matcha Energy Bites
These bite-sized treats are packed with green tea’s energizing properties and wholesome ingredients to keep you going throughout the day. Whip them up in just 10 minutes, and enjoy a guilt-free snack that’s perfect for busy mornings or afternoon pick-me-ups.
Ingredients:
– 2 tablespoons rolled oats
– 1 tablespoon matcha powder
– 1/2 cup creamy peanut butter
– 1/4 cup honey
– 1/4 cup chopped dark chocolate chips (at least 70% cocoa)
– Pinch of salt
Instructions:
1. In a medium bowl, combine oats and matcha powder.
2. In a separate bowl, mix peanut butter and honey until smooth.
3. Add the peanut butter mixture to the oat mixture; stir until well combined.
4. Fold in dark chocolate chips.
5. Use your hands or a small cookie scoop to form into balls, about 1 inch in diameter.
6. Place on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to set.
Cooking Time: None required! These energy bites are best served fresh, but they’ll keep in an airtight container in the fridge for up to 5 days.
No-Bake Date and Walnut Balls
These bite-sized energy balls are made with wholesome ingredients like dates, walnuts, and oats, making them a perfect snack for any time of the day. With no baking required, they’re quick and easy to prepare.
Ingredients:
– 1 cup pitted dates
– 1/2 cup chopped walnuts
– 1/4 cup rolled oats
– 2 tablespoons honey
– 1 tablespoon coconut oil
– Pinch of salt
Instructions:
1. In a food processor, blend the dates and walnuts until well combined.
2. Add the oats, honey, coconut oil, and salt. Process until a dough forms.
3. Use your hands to shape the dough into small balls, about 1 inch in diameter.
4. Place the balls on a parchment-lined plate or tray. Refrigerate for at least 30 minutes to set.
Cooking Time: None! These no-bake energy balls are ready to eat as soon as they’re formed.
Buckwheat Pancakes with Maple Syrup
Start your day off right with these wholesome buckwheat pancakes, perfectly balanced by the richness of pure maple syrup. This classic combination is elevated by the nutty flavor and satisfying texture of buckwheat groats.
Ingredients:
– 1 cup buckwheat groats
– 2 cups all-purpose flour
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/4 cup sugar
– 1 cup milk
– 1 large egg
– 2 tablespoons melted butter
– Maple syrup, for serving
Instructions:
1. In a medium bowl, whisk together buckwheat groats, flour, baking powder, and salt.
2. In a separate bowl, whisk together sugar, milk, egg, and melted butter.
3. Add the wet ingredients to the dry ingredients and stir until just combined. The batter should still be slightly lumpy.
4. Heat a non-stick skillet or griddle over medium heat. Drop 1/4 cupfuls of batter onto the skillet.
5. Cook for 2-3 minutes, until bubbles appear on the surface and the edges start to dry. Flip and cook for an additional 1-2 minutes.
6. Serve warm with a drizzle of maple syrup.
Cooking Time: 10-12 minutes
Vegan Gluten-Free Carrot Cake
This moist and flavorful carrot cake is a game-changer for those with dietary restrictions. Made with wholesome ingredients, this recipe yields a delicious dessert that’s perfect for any occasion.
Ingredients:
– 1 1/2 cups almond flour
– 1/2 cup coconut sugar
– 1/4 cup unsweetened applesauce
– 1/4 cup canola oil
– 2 large eggs, replaced by 2 flax eggs*
– 2 teaspoons vanilla extract
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup grated carrots
– 1/2 cup chopped walnuts (optional)
– Confectioners’ sugar for dusting (optional)
Instructions:
1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans.
2. In a large bowl, whisk together almond flour, coconut sugar, baking powder, and salt.
3. In a separate bowl, combine applesauce, oil, flax eggs, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until combined.
5. Fold in grated carrots and chopped walnuts (if using).
6. Divide batter evenly between prepared pans and smooth tops.
7. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
Cooking Time: 25-30 minutes
Berry Quinoa Crumble
A sweet and satisfying dessert, this Berry Quinoa Crumble combines the nutty flavor of quinoa with the natural sweetness of mixed berries.
Ingredients:
– 1 cup cooked quinoa
– 2 cups mixed berries (blueberries, strawberries, raspberries)
– 1/4 cup granulated sugar
– 1/4 cup rolled oats
– 1/4 cup brown sugar
– 1/2 teaspoon cinnamon
– 1/4 teaspoon nutmeg
– 1/4 teaspoon salt
– 1/2 cup chopped almonds
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, mix together cooked quinoa and mixed berries.
3. In a separate bowl, combine granulated sugar, rolled oats, brown sugar, cinnamon, nutmeg, and salt.
4. Add the dry mixture to the quinoa-berry mixture and stir until well combined.
5. Transfer the mixture to a 9×9-inch baking dish and top with chopped almonds.
6. Bake for 35-40 minutes or until the topping is golden brown.
Cooking Time: 35-40 minutes
Chickpea Blondies
A unique twist on traditional blondies, these chickpea blondies are a game-changer for anyone looking to add some protein and nutrition to their snack routine.
Ingredients:
– 1 1/2 cups rolled oats
– 1 cup canned chickpeas
– 1/2 cup brown sugar
– 1/4 cup honey
– 1/4 cup unsalted butter, melted
– 2 large eggs
– 1 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. Preheat oven to 350°F (175°C). Grease an 8×8 inch baking dish with non-stick cooking spray.
2. In a blender or food processor, combine chickpeas, oats, brown sugar, honey, and melted butter. Blend until smooth.
3. Crack in the eggs and blend until well combined.
4. Stir in vanilla extract and salt.
5. Pour mixture into prepared baking dish and smooth out top.
6. Bake for 25-30 minutes or until edges are lightly golden.
7. Remove from oven and let cool completely before cutting into bars.
Cooking Time: 25-30 minutes
Cashew Chocolate Truffles
These bite-sized treats combine the creaminess of cashews with the decadence of dark chocolate, perfect for a sweet indulgence or gift-giving. With just a few simple ingredients and steps, you’ll be enjoying these rich and creamy truffles in no time.
Ingredients:
– 1 cup cashews
– 1/2 cup confectioners’ sugar
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 tablespoons cocoa powder
– 1 cup dark chocolate chips (at least 60% cocoa)
– Optional: chopped nuts or shredded coconut for garnish
Instructions:
1. Soak cashews in water for at least 4 hours or overnight.
2. Drain and blend cashews with confectioners’ sugar, salt, and softened butter until smooth.
3. Stir in cocoa powder.
4. Melt dark chocolate chips in a double boiler or microwave-safe bowl in 30-second increments, stirring between each interval until smooth.
5. Roll the cashew mixture into small balls (about 1 inch). Dip each ball into melted chocolate, coating completely.
6. Place truffles on parchment-lined baking sheet and refrigerate for at least 30 minutes to set.
7. Store in an airtight container in refrigerator for up to 2 weeks.
Cooking Time: None (no cooking required)
Tahini Banana Cookies
These chewy cookies combine the natural sweetness of ripe bananas with the creamy richness of tahini, perfect for a healthy indulgence. With just a few simple ingredients, you can whip up a batch in no time!
Ingredients:
– 3 large ripe bananas
– 1/2 cup creamy tahini
– 1/4 cup coconut sugar
– 1/2 cup rolled oats
– 1/4 teaspoon salt
– 1 tablespoon vanilla extract
– 1 egg
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, mash the bananas until smooth. Add tahini, coconut sugar, oats, and salt; mix until well combined.
3. Beat in vanilla extract and egg.
4. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, about 2 inches apart.
5. Bake for 12-14 minutes or until edges are lightly golden.
Cooking Time: 12-14 minutes
Mango Coconut Chia Parfait
Combine the sweetness of mango with the creaminess of coconut and the nutty goodness of chia seeds for a delightful parfait. This recipe is perfect for a quick breakfast or snack.
Ingredients:
– 1 cup rolled oats
– 1/2 cup unsweetened shredded coconut
– 1/4 cup chia seeds
– 1 ripe mango, diced
– 1/4 cup plain Greek yogurt
– 2 tablespoons honey
– Pinch of salt
Instructions:
1. In a small bowl, mix together oats, unsweetened shredded coconut, and chia seeds.
2. In a separate bowl, combine diced mango, Greek yogurt, and honey. Mix until smooth.
3. Spoon the chia seed mixture into a glass or jar.
4. Top with the mango mixture.
5. Repeat layers one more time, finishing with the chia seed mixture on top.
6. Refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: 10-15 minutes (including refrigeration)
Pumpkin Spice Energy Balls
Get a boost of energy and flavor with these bite-sized Pumpkin Spice Energy Balls, perfect for a quick snack or pre-workout fuel.
Ingredients:
– 2 cups rolled oats
– 1 cup dried pumpkin puree
– 1/4 cup creamy peanut butter
– 1/4 cup honey
– 1/4 cup chopped walnuts
– 1 tablespoon chia seeds
– 1/2 teaspoon ground cinnamon
– Pinch of salt
Instructions:
1. In a medium-sized bowl, combine oats, pumpkin puree, and chia seeds.
2. In a separate bowl, mix peanut butter and honey until smooth.
3. Add the peanut butter mixture to the oat mixture and stir until well combined.
4. Fold in chopped walnuts and cinnamon.
5. Use your hands to shape the mixture into small energy balls, about 1-inch in diameter.
6. Place the energy balls on a parchment-lined baking sheet and refrigerate for at least 30 minutes or until firm.
Cooking Time: None! These energy balls are no-bake.
Sweet Potato Chocolate Pudding
Discover a unique dessert that combines the natural sweetness of sweet potatoes with the richness of chocolate. This creamy pudding is perfect for warm weather, as it’s lighter and more refreshing than traditional chocolate puddings.
Ingredients:
– 2 large sweet potatoes, cooked and mashed
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup granulated sugar
– 2 tablespoons unsweetened cocoa powder
– 1 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. In a blender or food processor, combine mashed sweet potatoes, heavy cream, whole milk, sugar, cocoa powder, and vanilla extract.
2. Blend until smooth and creamy, stopping to scrape down the sides as needed.
3. Pour the mixture into individual serving cups or a large serving dish.
4. Refrigerate for at least 2 hours or overnight to allow the pudding to chill and set.
5. Just before serving, sprinkle with a pinch of salt.
Cooking Time: None! This dessert is chilled, not cooked.
Enjoy your unique Sweet Potato Chocolate Pudding!
Oatmeal Raisin Cookies
Warmly Spiced Oatmeal Raisin Cookies Recipe
These soft-baked cookies are filled with the sweetness of raisins and the warmth of spices, perfect for a cozy treat.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 cup rolled oats
– 1 teaspoon baking soda
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/2 teaspoon salt
– 1 cup unsalted butter, at room temperature
– 3/4 cup white granulated sugar
– 1/2 cup brown sugar
– 2 large eggs
– 2 cups raisins
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, oats, baking soda, cinnamon, nutmeg, and salt.
3. In a large bowl, cream together butter and sugars until light and fluffy. Beat in eggs.
4. Gradually mix in the dry ingredients until just combined, being careful not to overmix.
5. Stir in raisins.
6. Drop rounded tablespoonfuls of dough onto prepared baking sheet, leaving about 2 inches between each cookie.
7. Bake for 12-14 minutes or until lightly golden.
Cooking Time: 12-14 minutes
Apple Cinnamon Quinoa Muffins
These moist and flavorful muffins combine the warmth of cinnamon with the sweetness of apples and the nutty flavor of quinoa, making them a perfect breakfast or snack option.
Ingredients:
– 1 cup cooked quinoa
– 2 cups all-purpose flour
– 1/2 cup granulated sugar
– 1/4 cup brown sugar
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1/2 cup diced apples (about 1 medium apple)
– Confectioners’ sugar for topping (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together quinoa, flour, granulated sugar, brown sugar, baking powder, and salt.
3. In a large bowl, whisk together melted butter, egg, and cinnamon.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in diced apples.
6. Divide batter evenly among muffin cups.
7. Bake for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow muffins to cool in tin for 5 minutes, then transfer to a wire rack to cool completely.
Cooking Time: 20-22 minutes
Raspberry Dark Chocolate Bark
Create a decadent dessert with the perfect balance of sweet and tangy flavors by combining dark chocolate, fresh raspberries, and a touch of citrus.
Ingredients:
– 1 cup (200g) dark chocolate chips (at least 60% cocoa)
– 1/2 cup (120g) fresh raspberries
– 2 tablespoons (30ml) orange juice or zest
– 1 tablespoon (15g) granulated sugar
Instructions:
1. Line a baking sheet with parchment paper.
2. Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.
3. Stir in the orange juice and sugar until well combined.
4. Arrange the raspberries on the prepared baking sheet.
5. Pour the melted chocolate mixture over the raspberries, spreading it evenly to cover.
6. Refrigerate for at least 2 hours or until the chocolate is set.
7. Break the bark into pieces and serve chilled.
Cooking Time: 0 minutes (no cooking required)
Summary
Indulge in these delicious and easy-to-make vegan gluten-free dessert recipes! From rich chocolate treats to fruity and nutty delights, there’s something for everyone. Try making Chocolate Avocado Mousse, Vegan Gluten-Free Banana Bread, or Coconut Chia Pudding for a sweet start. Or, get creative with Almond Flour Chocolate Chip Cookies, Raw Vegan Cheesecake, or Peanut Butter Oat Bars. With 21 mouth-watering recipes to choose from, you’ll never go hungry again. Treat yourself and your loved ones to these tasty treats that just happen to be free from animal products and gluten.
