Even though you can easily pop into your local supermarket and buy a pint of vegan ice cream, there is nothing better than grabbing your partner, friend, family member (or even just yourself) and whipping up a sweet treat in your kitchen! A lot of the time this option actually taste better than the store bought options.
Unfortunately veganism has gotten a bad rep over the years and although it can be a controversial topic, there’s no denying that vegan desserts are delicious, healthier for our bodies and most of the time; incredibly easy to make.
We have scoped the Internet for the top healthy vegan dessert ideas and put them to the test and now we are bringing you the best 5 that we found! You can thank us later!
Basil-Berry Lemonade Sorbet
1-Cup lightly packed fresh Basil
6-Cups frozen mixed Berries
¾-Cup Lemon Juice
- In a medium pot, combine sugar and water. Heat on high until the sugar dissolves, stirring occasionally.
- Add basil and then remove from heat.
- Cover and let stand for 15 minutes.
- Strain syrup into medium bowl discarding the basil.
- Refrigerate until cold.
- In a blender, blend frozen berries, lemon juice and cooled basil syrup until smooth.
- Transfer to a square-baking pan.
- Cover with plastic and freeze (until firm enough to scoop – roughly 2 hours).
Vegan Chocolate Chip Cookies
1-Tablespoon Ground Flaxseed
2-Tablespoons Coconut oil
½-Cup Brown sugar
¼-Cup Almond butter
1-Teaspoon Vanilla extract
2-Cups Almond Flour
½-Teaspoon Baking soda
¼-Teaspoon Sea salt
½-Cup Vegan semisweet chocolate chips
Flaky sea salt for sprinkling
- Preheat oven to 180 and line a baking tray with baking paper.
- In the bottom of a large bowl, whisk together the ground flaxseed and water and allow thickening for 5 minutes.
- To the same bowl, add the coconut oil, sugar, almond butter and vanilla.
- Whisk until well combined.
- Add the almond flour and sprinkle the baking soda and salt evenly over the mixture.
- Use a wooden spoon to stir until well combined; adding 1 to 2 tablespoons of water if the mixture becomes too dry.
- Fold in chocolate chips.
- Scoop mixture out of bowl and round with hands. Place on tray and press each ball down slightly and sprinkle with flaky sea salt.
- Bake for 10-13 minutes or until the edges are almost brown.
- Leave too cool.
Vegan Cider Doughnuts
1-Tablespoon Flax meal
1-Cup White whole-wheat flour
½ -Teaspoon Baking powder
½-Teaspoon Baking soda
1-Teaspoon Ground cinnamon
¼-Teaspoon Ground Nutmeg
1/8-Teaspoon Ground cloves
¼-Cup Coconut sugar
¾-Cup Apple Cider
1-Tablespoon Coconut oil
3-Tablespoons Organic powdered sugar
1/4-Teaspoon Ground cinnamon
1 ½-Teaspoons Apple cider
- Preheat oven to 180. Light grease eight wells from two doughnut pans.
- Mix the flax meal and water together in a bowl and put to the side.
- In a medium bowl, combine all the dry ingredients.
- Add the applesauce, cider, oil, and vanilla and stir until combined.
- Combine all the wet and dry ingredients and stir.
- Carefully divide the batter between the eight doughnut wells.
- Bake for 10 to 12 minutes, or until the doughnut have puffed up and the tops are golden brown.
- Remove from the oven and after a few minutes, place the doughnuts on a cooling rack.
- While they’re cooling, mix together the icing ingredients in a small bowl.
- Put the icing on the doughnuts.
Pumpkin Pie Pudding
1 Large ripe avocado
½-Cup canned pumpkin
½ Package silken tofu
1-Tablespoon Maple Syrup
1-Teaspoon Pumpkin pie spice
Pinch of sea salt
- Mix everything in a food processor until smooth.
- Divide between four fishes, top with a dollop of dairy-free yoghurt, coconut whipped cream, vegan semi-sweet chocolate chips, granola or chopped pecans.
Chocolate Raspberry Protein Balls
1-Cup rolled oats
1-Cup raw cashews
2 Servings vanilla plant-based protein powder
1/3-Cup Unsweetened cocoa powder
1 Ripe banana
½-Cup Freeze-fried raspberries
- Line a baking tray with baking paper.
- Place the oats, cashews, protein powder, dates, cocoa powder and salt in a blender and blend until smooth consistency.
- Add the banana and blend until a thick, almost dough like consistency.
- Roll out 25 balls and place them on the baking tray.
- Blend the frozen raspberries.
- Roll each ball in the raspberry powder and place back on baking tray.
- Store in fridge and enjoy!