Indulge in a world of rich, creamy, and decadent treats with these 30 Best Vegan Desserts. Each bite offers a symphony of textures, from velvety chocolate mousse to chewy caramel brownies, all crafted without a trace of dairy or eggs.
In just 40 minutes, you can whip up desserts that are as satisfying as they are wholesome, proving plant-based doesn’t mean sacrificing flavor or indulgence.
These recipes celebrate the vibrant flavors of fresh fruits, rich nuts, and luscious coconut cream, creating desserts that are both nourishing and irresistible.
Whether you’re a seasoned vegan or just exploring, these treats are perfect for sharing or savoring solo. With minimal prep time, you’ll have a dessert table brimming with sweet, tangy, and perfectly balanced creations that everyone will love.
Ingredients for Vegan Dessert Bars
- Base Layer:
- ½ cup plus 2 tablespoons creamy peanut butter (natural, unsweetened works best)
- ¼ cup plus 1 tablespoon melted coconut oil
- ¼ cup plus 1 tablespoon maple syrup (or substitute with agave syrup)
- 2 teaspoons vanilla extract
- Heaping ½ teaspoon sea salt
- 2½ cups almond flour (or substitute with oat flour for a nut-free option)
- 2½ tablespoons maca powder (optional, for added nutrition)
- 1 cup vegan chocolate chips
- Cacao Layer:
- 1½ cups walnuts (or substitute with pecans or almonds)
- 2 tablespoons cacao or cocoa powder
- ¼ teaspoon sea salt
- 10 soft medjool dates, pitted (soak in warm water for 10 minutes if too dry)
- 2 tablespoons water (as needed for blending)
- Flaky sea salt for sprinkling on top (optional, for garnish)
Step-by-Step Instructions
- Prepare the Pan: Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
- Make the Base Layer: In a large bowl, stir together the peanut butter, coconut oil, maple syrup, vanilla, and sea salt until smooth and combined. Add the almond flour and maca powder (if using) and mix until a thick dough forms. Fold in the vegan chocolate chips.
- Press into Pan: Transfer the mixture to the prepared pan and press it down evenly with your hands or a spatula. Place the pan in the freezer to firm up while you prepare the cacao layer.
- Make the Cacao Layer: In a small food processor, pulse the walnuts, cacao powder, and sea salt until the walnuts are finely chopped. Add the pitted dates and pulse again, adding 2 tablespoons of water if the mixture is too dry or the blade gets stuck. Process until the mixture is smooth and spreadable.
- Assemble the Bars: Remove the pan from the freezer and spread the cacao layer evenly over the base layer. Sprinkle with flaky sea salt if desired.
- Freeze and Slice: Place the pan back in the freezer for 30 minutes to firm up. Once set, remove from the freezer and slice into bars using a sharp knife.
- Store: Keep the bars in an airtight container in the fridge for up to a week or freeze for longer storage.
Storage and Reheating Tips
These vegan dessert bars are best stored in an airtight container in the fridge for up to 1 week. For longer storage, wrap them individually in parchment paper and freeze for up to 2 months. Let them thaw at room temperature for 10-15 minutes before enjoying for the perfect texture.
Recipe Variations to Try
Switch up the flavors by using almond butter instead of peanut butter, or swap the walnuts in the cacao layer for pecans. For a nut-free version, replace the almond flour with oat flour and use sunflower seeds instead of walnuts. Add a sprinkle of shredded coconut or crushed nuts on top for extra crunch!
Time-Saving Hacks
To speed up the process, use pre-pitted dates and pre-chopped walnuts. If you’re short on time, skip the freezing step between layers—just pop the pan in the fridge for 15 minutes instead. You can also double the batch and freeze half for a quick treat later!
Serving Suggestions
These bars are perfect as a post-workout snack or a sweet treat with your afternoon coffee. For a dessert platter, pair them with fresh berries, a dollop of coconut whipped cream, or a drizzle of melted dark chocolate. They’re also great for gifting—wrap them in parchment paper and tie with a ribbon!
30 Best Vegan Desserts
Ingredients
- 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, optional
- 1 cup vegan chocolate chips
Cacao Layer
- 1½ cups walnuts
- 2 tablespoons cacao or cocoa powder
- ¼ teaspoon sea salt
- 10 soft medjool dates, pitted
- 2 tablespoons water
- Flaky sea salt for sprinkling on top, optional
Instructions
- Line an 8×8-inch baking pan with parchment paper.
- In a large bowl, stir together the peanut butter, coconut oil, maple syrup, vanilla, and salt until combined. Add the almond flour and maca, if using, 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.
- 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.