7 Tasty & Easy Vegan Desserts to Satisfy Your Sweet Tooth

easy vegan desserts

If you are looking for easy vegan desserts that are simple to make and require only a handful of simple ingredients then this is it.

These are go-to vegan recipes, so easy and simple to make and even more delicious. From comforting desserts like brownies and carrot cake to silky chocolate mousse and zesty lemon pudding, and not to forget the convenience of desserts on the go in the shape of a crunchy bar or a bliss ball. 

This is the list of recipes you need to have in your vegan recipe box.


If you like easy vegan desserts then you will love these healthy plant based treats.

Healthy Oatmeal Cookies Perfect For Your Oat Milk Latte

Healthy Plant Based Chocolate Peanut Butter Muffins



When you are strapped for time and cravings are kicking in these delicious and easy vegan desserts are exactly what you need.


1. Vegan Lemon Pudding

In just 15 minutes you can make delicious lemon pudding to satisfy all your lemon-dessert cravings.

easy vegan lemon pudding

This recipe will be enough to fill up 2 8-oz jars.


1 14-oz can full fat coconut milk

½ cup (125 ml) lemon juice

2 tbsp lemon zest

¼ cup (60 ml) date syrup

2 tbsp (15 g) cornstarch 


  1. In a small bowl mix 4 tbsp coconut milk and cornstarch.
  2. In a saucepan mix together the remaining ingredients.
  3. Bring the mixture to boil.
  4. Lower the heat to medium and stir in cornstarch.
  5. Cook while constantly stirring for 5 minutes.
  6. Pour pudding in 2 jars or a heatproof serving bowl.
  7. Leave to cool to room temperature.
  8. Cover and transfer to the fridge to chill.


2. Vegan Yogurt Berry Cups

Nutty and light vegan berry cups are a perfect dessert for summer feasts.

easy vegan yogurt berry cups

From this recipe you can make 6 regular size cups or 10 mini cups.


1 cup (200 g) dried apricots, chopped 

1 cup (150 g) cashew nuts

½ cup rolled oats

½ tsp vanilla extract

1-2 tbsp water, if needed

2 cups coconut yogurt, or other plant yogurt alternative

1 cup fresh berries


  1. In a high-speed blender add apricots, nuts, oats and vanilla.
  2. Process until you get fine crumbs.
  3. Add ½ tbsp water at a time and process in between additions until you get a mixture that holds shape when pressed.
  4. Press the mixture in the muffin pan to form cups.
  5. Put in the fridge for 1 hour to firm up.
  6. Using a butter knife carefully get the cups out of the pan.
  7. Fill the cups with yogurt and top with fresh berries.
  8. Enjoy immediately, or store in the fridge for no longer than 2 days.


3. Vegan Brownies

Rich, fudgy vegan brownies with deep chocolate flavor.

easy vegan brownies

This recipe yields 9 squares.


1 cup (110 g) wholewheat flour

½ cup (50 g) almond meal

1 tsp baking powder

¼ tsp salt

½ cup (50 g) cocoa powder

½ cup (70 g) coconut sugar

2 tbsp (14 g) flaxseed meal

5 tbsp (70 ml) water

½ cup maple syrup (or date syrup or agave nectar)

½ cup oil (use whichever plant oil you prefer to bake with)

¼ cup plant milk

OPTIONAL: nuts, chocolate chips, berries


  1. Preheat the oven to 350°F (175°C).
  2. Line a 8×8 inch (20×20 cm) baking dish with baking paper.
  3. In a small bowl mix together flaxseed meal and water to get the “flax egg”.
  4. In one bowl mix together all dry ingredients.
  5. In another bowl mix together all wet ingredients with a whisk.
  6. To the bowl with wet ingredients add “flax egg” and whisk to combine.
  7.  Next add all dry ingredients and fold using a spatula until just mixed, don’t overmix it.
  8. If you wish, now you can fold in chopped nuts or chocolate chips.
  9. Pour the batter in a prepared baking dish and spread it evenly with a spatula.
  10. If using, now you can add berries. Distribute them evenly on the surface and push in the dough.
  11. Bake for 20-30 minutes. 
  12. Leave to cool in the baking dish at room temperature.
  13. Store in an airtight container in the fridge for up to 3 days. Or freeze up to a month. 


4. Vegan Coconut Bliss Balls

Only 6 ingredients are what it takes to make these delicious coconut balls and they really are a bliss.

easy vegan coconut bliss balls

This recipe will yield anywhere from 10 to 20 balls, depending on the size.


1 cup (150 g) cashew nuts

1 ½ cup (150 g) unsweetened shredded coconut

1 cup (200 g) dried apricots

2 tbsp (25 g) coconut oil

2 tbsp lemon juice

2 tbsp date syrup (or maple syrup)

½ cup (50g) unsweetened shredded coconut, for coating


  1. Add all ingredients to the high-speed food processor.
  2. Process until you get dough that holds shape.
  3. Roll the dough into balls.
  4. Roll the balls in coconut to coat them.
  5. Store the balls in an airtight container in the fridge for up to 5 days. Or in the freezer no longer than 3 months. 


 5. Vegan Carrot Cake

Rich and moist vegan carrot cake is completely fat free. It is as delicious as your traditional carrot cake but much healthier.

easy 5 ingredient vegan carrot cake

Recipe is for an 8 inch round pan.


1 ½ cup flour (wheat, oats, spelt, it will all work) 

½ cup (50 g) almond meal

½ cup (70 g) coconut sugar

1 tsp baking powder

¼ tsp salt

1 tsp cinnamon

1 cup (200g) finely shredded carrots

¾ cup (190 g) applesauce

OPTIONAL: Chopped walnuts, pecans, cranberries, candied ginger


  1. Preheat the oven to 350°F (175°C).
  2. Line an 8 inch round pan with baking paper.
  3. In a large bowl mix together carrots and applesauce.
  4. In another bowl mix together all dry ingredients.
  5. Add dry ingredients to the carrots and fold using a spatula.
  6. Fold until just mixed.
  7. If using, add nuts and dried fruit to the batter and fold with spatula.
  8. Pour the batter into the prepared pan and spread evenly with spatula.
  9. Bake 30-40 minutes, or until a toothpick inserted in the center comes out clean.
  10. Leave to cool at room temperature before covering the cake and storing it in the fridge.
  11. Cake will stay good in the fridge for up to 4 days.


6. Vegan Chocolate Mousse

Easy 3 ingredient vegan chocolate mousse that is silky, light and delicious.

easy 3 ingredient vegan chocolate mousse

This recipe will fill up 3 6-oz cups.


1 14-oz can full fat coconut milk

¼ cup (60 ml) date syrup

1 cup (150 g) quality dark chocolate, cut in chunks.


  1. Pour coconut milk into the saucepan and bring it to boil.
  2. Put chocolate chips in a bowl.
  3. When coconut milk reaches a boiling point pour it over chocolate chips.
  4. With a whisk mix the chocolate until melted.
  5. Add date syrup to the chocolate cream.
  6. Using a hand held mixer, mix the mouse for 3 minutes.
  7. Pour the mouse into cups, cover loosely and place in the fridge to cool.

7. Puffed Quinoa Bars

In just 15 minutes you can prepare a week’s worth of delicious and healthy snacks.

puffed quinoa bars

From one recipe you will get 16 bars.


3 cups (100 g) puffed quinoa

½ cup (60 g) pepitas

½ cup (65 g) cranberries

½ cup (85 g) mini dark chocolate chips

¾ cup (150 g) dates

½ cup (130 g) tahini

¼ cup (60 g) plant milk


  1. Line 8 inch (20 cm) square pan with baking paper.
  2. In a bowl mix together quinoa, pepitas, cranberries and chocolate.
  3. In a high-speed food processor add dates, tahini and process until you get a smooth paste.
  4. Add milk to the date paste and process until smooth.
  5. Pour liquid over quinoa and combine using spatula
  6. Transfer the mixture into the pan and with damp hands press the mixture until evenly and well compressed.
  7. Cover and put in the fridge for 1 hour.
  8. Take out of the pan and cut into 16 bars.
  9. Wrap each bar with a piece of baking paper and store in an airtight container in the fridge for no longer than 5 days.


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