5 Ideas of Healthy Vegan Desserts

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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 Sugar 

1-Cup lightly packed fresh Basil 

6-Cups frozen mixed Berries 

¾-Cup Lemon Juice 

1-Cup Water


  1. In a medium pot, combine sugar and water. Heat on high until the sugar dissolves, stirring occasionally. 
  2. Add basil and then remove from heat. 
  3. Cover and let stand for 15 minutes. 
  4. Strain syrup into medium bowl discarding the basil. 
  5. Refrigerate until cold. 
  6. In a blender, blend frozen berries, lemon juice and cooled basil syrup until smooth. 
  7. Transfer to a square-baking pan. 
  8. Cover with plastic and freeze (until firm enough to scoop – roughly 2 hours).
  9. Enjoy!

Vegan Chocolate Chip Cookies 


1-Tablespoon Ground Flaxseed 

3-Tablespoons Water

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 


  1. Preheat oven to 180 and line a baking tray with baking paper. 
  2. In the bottom of a large bowl, whisk together the ground flaxseed and water and allow thickening for 5 minutes. 
  3. To the same bowl, add the coconut oil, sugar, almond butter and vanilla. 
  4. Whisk until well combined. 
  5. Add the almond flour and sprinkle the baking soda and salt evenly over the mixture. 
  6. Use a wooden spoon to stir until well combined; adding 1 to 2 tablespoons of water if the mixture becomes too dry. 
  7. Fold in chocolate chips. 
  8. Scoop mixture out of bowl and round with hands. Place on tray and press each ball down slightly and sprinkle with flaky sea salt. 
  9. Bake for 10-13 minutes or until the edges are almost brown. 
  10. Leave too cool. 
  11. Enjoy!

Vegan Cider Doughnuts 



1-Tablespoon Flax meal 

3-Tablespoons Water 

1-Cup White whole-wheat flour 

½ -Teaspoon Baking powder 

½-Teaspoon Baking soda

½-Teaspoon Salt 

1-Teaspoon Ground cinnamon 

¼-Teaspoon Ground Nutmeg 

1/8-Teaspoon Ground cloves 

¼-Cup Coconut sugar 

½-Cup Applesauce 

¾-Cup Apple Cider 

1-Tablespoon Coconut oil 

1-Teaspoon Vanilla 


3-Tablespoons Organic powdered sugar 

1/4-Teaspoon Ground cinnamon 

1 ½-Teaspoons Apple cider


  1. Preheat oven to 180. Light grease eight wells from two doughnut pans. 
  2. Mix the flax meal and water together in a bowl and put to the side. 
  3. In a medium bowl, combine all the dry ingredients. 
  4. Add the applesauce, cider, oil, and vanilla and stir until combined. 
  5. Combine all the wet and dry ingredients and stir. 
  6. Carefully divide the batter between the eight doughnut wells. 
  7. Bake for 10 to 12 minutes, or until the doughnut have puffed up and the tops are golden brown. 
  8. Remove from the oven and after a few minutes, place the doughnuts on a cooling rack. 
  9. While they’re cooling, mix together the icing ingredients in a small bowl. 
  10. Put the icing on the doughnuts. 
  11. Enjoy! 

Pumpkin Pie Pudding 


1 Large ripe avocado 

½-Cup canned pumpkin 

½ Package silken tofu 

4 Dates

1-Tablespoon Maple Syrup 

1-Teaspoon Pumpkin pie spice 

Pinch of sea salt


  1. Mix everything in a food processor until smooth. 
  2. Divide between four fishes, top with a dollop of dairy-free yoghurt, coconut whipped cream, vegan semi-sweet chocolate chips, granola or chopped pecans. 
  3. Enjoy! 

Chocolate Raspberry Protein Balls


1-Cup rolled oats 

1-Cup raw cashews 

2 Servings vanilla plant-based protein powder 

8 Dates 

1/3-Cup Unsweetened cocoa powder 

¼-Teaspoon Salt 

1 Ripe banana 

½-Cup Freeze-fried raspberries 


  1. Line a baking tray with baking paper. 
  2. Place the oats, cashews, protein powder, dates, cocoa powder and salt in a blender and blend until smooth consistency. 
  3. Add the banana and blend until a thick, almost dough like consistency. 
  4. Roll out 25 balls and place them on the baking tray. 
  5. Blend the frozen raspberries. 
  6. Roll each ball in the raspberry powder and place back on baking tray. 
  7. Store in fridge and enjoy! 

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