50+ Delightful Easter Vegan Dessert Recipes to Brighten Your Holiday

Easter is a time for joy, renewal, and of course, indulging in delicious treats.

If you’re looking to celebrate the holiday with desserts that are both flavorful and plant-based, you’re in the right place!

Whether you’re a long-time vegan or simply want to incorporate more plant-based dishes into your Easter celebration, these 50+ vegan Easter dessert recipes will satisfy your sweet tooth without compromising on taste.

From decadent cakes to light, fruity tarts, there’s something here for every palate.

These desserts are not only free from animal products but also full of vibrant flavors, making them the perfect addition to your holiday spread.

So, if you’re looking for ways to enjoy traditional Easter sweets in a cruelty-free, vegan-friendly way, this collection of recipes is sure to inspire your holiday baking.

50+ Delightful Easter Vegan Dessert Recipes to Brighten Your Holiday

This collection of 50+ vegan Easter dessert recipes offers a delightful range of options to suit all tastes and preferences.

From classic treats like vegan carrot cake and chocolate mousse to fresh, fruity pies and coconut-based cheesecakes, there’s no shortage of sweet ideas to fill your Easter table.

By choosing these plant-based desserts, you can still indulge in all the festive flavors of the season, while supporting your health and the planet.

So, why not get creative this Easter and try something new?

Whether you’re preparing for a family gathering or a small, intimate celebration, these vegan dessert recipes will not only impress your guests but also make your holiday even sweeter.

Vegan Carrot Cake Cupcakes

These vegan carrot cake cupcakes are a delightful treat for Easter, with their perfect balance of spices and sweetness. They are fluffy, moist, and topped with a tangy dairy-free cream cheese frosting that complements the rich carrot flavor. A fantastic option for any vegan or non-vegan dessert table!

Ingredients:

• 1 ½ cups whole wheat flour
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp salt
• 1 cup grated carrots
• ¾ cup coconut sugar or brown sugar
• ½ cup unsweetened applesauce
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• ½ cup almond milk (or any non-dairy milk)
• ¼ cup chopped walnuts (optional)

For the Frosting:

• 1 cup vegan cream cheese
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a separate bowl, combine the grated carrots, coconut sugar, applesauce, vanilla extract, lemon juice, and almond milk.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the walnuts if using.
5. Spoon the batter evenly into the muffin tin, filling each cup about two-thirds full.
6. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
7. Let the cupcakes cool completely on a wire rack.
8. For the frosting, beat the vegan cream cheese, powdered sugar, and vanilla extract together until smooth.
9. Once the cupcakes are cooled, frost each with a generous dollop of the cream cheese frosting.
10. Garnish with extra walnuts or shredded coconut if desired.

These vegan carrot cake cupcakes are not only delicious but also easy to make. The fluffy texture of the cupcake pairs wonderfully with the tangy cream cheese frosting, offering a balanced sweetness that’s not overwhelming. A perfect dessert for your Easter celebration, these cupcakes are sure to be a hit with everyone, regardless of dietary preferences.

Vegan Lemon Poppy Seed Cake

A light and zesty lemon poppy seed cake is an ideal vegan dessert for spring and Easter. The cake is moist with a fresh citrus flavor, complemented by a crunchy poppy seed texture and topped with a smooth glaze. It’s a refreshing and slightly tangy dessert to add to your Easter spread.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 2 tbsp poppy seeds
• ¼ tsp salt
• ¾ cup coconut sugar
• ½ cup unsweetened applesauce
• 1 cup fresh lemon juice (about 2 lemons)
• 1 tbsp lemon zest
• ½ cup almond milk
• ¼ cup vegetable oil or melted coconut oil
• 1 tsp vanilla extract

For the Glaze:

• 1 cup powdered sugar
• 2 tbsp lemon juice

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, baking soda, poppy seeds, and salt.
3. In a separate bowl, mix the coconut sugar, applesauce, lemon juice, lemon zest, almond milk, oil, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients and stir until smooth.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
8. For the glaze, mix the powdered sugar and lemon juice together until smooth. Drizzle over the cooled cake.
9. Slice and serve once the glaze has set.

The vegan lemon poppy seed cake has a lovely balance of tartness from the lemon and a soft, tender crumb. The glaze adds the perfect finishing touch with a smooth, sweet contrast to the citrusy cake. This dessert is refreshing and perfect for those who enjoy a light, fruity treat for Easter without compromising on flavor or texture.

Vegan Chocolate Coconut Easter Eggs

These vegan chocolate coconut Easter eggs are a fun, homemade treat to share with loved ones. The coconut filling is creamy and sweet, while the rich chocolate coating gives these Easter eggs the perfect balance of texture and flavor. These make for a great, vegan-friendly alternative to traditional Easter chocolate eggs.

Ingredients:

• 1 ½ cups shredded coconut
• ½ cup coconut cream (from a can of coconut milk)
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• ½ tsp sea salt
• 8 oz vegan dark chocolate (70% cocoa or more)

Instructions:

1. In a medium bowl, combine the shredded coconut, coconut cream, maple syrup, vanilla extract, and salt. Stir until well mixed.
2. Scoop out a tablespoon of the coconut mixture and roll it into an egg shape using your hands. Place the coconut eggs on a parchment-lined baking sheet.
3. Once all the eggs are shaped, place the tray in the freezer for 15-20 minutes to firm up.
4. While the eggs chill, melt the dark chocolate in a heatproof bowl over simmering water (or in the microwave in 30-second intervals, stirring in between).
5. Once the coconut eggs are firm, dip each one into the melted chocolate, ensuring it’s fully coated. Return the chocolate-covered eggs to the parchment paper.
6. Freeze the eggs again for about 10 minutes to set the chocolate.
7. Once the chocolate is firm, remove the eggs from the parchment and store them in an airtight container in the refrigerator.

These vegan chocolate coconut Easter eggs are an indulgent treat that will satisfy any sweet tooth. The coconut center is rich and creamy, while the dark chocolate provides a deep, bittersweet contrast. They’re simple to make yet provide a gourmet, homemade touch to your Easter celebrations.

Vegan Strawberry Shortcake

This vegan strawberry shortcake is a beautiful, light dessert perfect for spring and Easter. The fluffy, biscuit-like cakes are topped with fresh strawberries and a rich coconut whipped cream that gives the traditional dessert a creamy, dairy-free twist. It’s a fresh and flavorful option that everyone will love!

Ingredients:

• 1 ½ cups all-purpose flour
• 2 tbsp coconut sugar or granulated sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup almond milk (or any non-dairy milk)
• ¼ cup coconut oil, melted
• 1 tsp vanilla extract
• 1 tbsp apple cider vinegar

For the Topping:

• 2 cups fresh strawberries, sliced
• 2 tbsp maple syrup
• 1 can full-fat coconut milk, refrigerated overnight (for whipped cream)

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a bowl, mix together the flour, sugar, baking powder, baking soda, and salt.
3. Add the almond milk, melted coconut oil, vanilla extract, and apple cider vinegar, stirring until a dough forms.
4. Turn the dough out onto a floured surface and gently pat it into a rectangle about 1 inch thick.
5. Use a round cutter to cut out biscuit shapes, placing them on the prepared baking sheet.
6. Bake for 12-15 minutes or until golden brown on top.
7. While the biscuits bake, slice the strawberries and mix them with maple syrup. Set aside to macerate.
8. For the whipped cream, scoop out the thick coconut cream from the chilled can of coconut milk and beat it with a hand mixer or whisk until soft peaks form.
9. Once the biscuits are cooled, split them in half. Layer the bottom half with the macerated strawberries and whipped cream, then top with the other half of the biscuit and more whipped cream.
10. Serve immediately.

The vegan strawberry shortcake brings together the rich flavors of flaky, melt-in-your-mouth biscuits with the sweet juiciness of fresh strawberries and the creamy whipped coconut topping. This dessert is light but indulgent, making it the perfect addition to an Easter celebration. Its vibrant colors and refreshing flavors will definitely be a crowd favorite.

Vegan Raspberry Almond Tart

A perfect balance of tartness from fresh raspberries and the richness of almond cream filling, this vegan raspberry almond tart is an elegant and delicious dessert for Easter. The crisp, buttery crust complements the smooth, nutty filling, and the fresh raspberries on top add a pop of color and flavor.

Ingredients:

• 1 ¼ cups almond flour
• 2 tbsp coconut flour
• 2 tbsp coconut sugar
• ¼ tsp salt
• ½ tsp vanilla extract
• 2 tbsp coconut oil, melted
• 2-3 tbsp cold water

For the Almond Cream Filling:

• 1 cup almond meal or ground almonds
• ¼ cup maple syrup
• 1 tbsp coconut flour
• 1 tsp vanilla extract
• ½ cup coconut cream (from a can of full-fat coconut milk)
• 2 tbsp almond butter

For the Topping:

• 1 cup fresh raspberries
• A few almond slivers (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and lightly grease a tart pan.
2. In a bowl, mix together the almond flour, coconut flour, coconut sugar, and salt. Add the melted coconut oil and vanilla extract, then gradually add cold water until the dough comes together.
3. Press the dough into the bottom and up the sides of the tart pan. Use a fork to prick the bottom of the crust and bake for 10-12 minutes or until golden brown. Set aside to cool.
4. While the crust cools, make the almond cream filling by combining the almond meal, maple syrup, coconut flour, vanilla extract, coconut cream, and almond butter in a blender or food processor. Blend until smooth.
5. Once the crust has cooled, spread the almond cream filling into the tart shell, smoothing it out with a spatula.
6. Top the tart with fresh raspberries and a sprinkle of almond slivers.
7. Chill the tart in the fridge for at least an hour before serving.

This vegan raspberry almond tart is a delightful mix of creamy and fruity textures. The nutty almond cream pairs wonderfully with the tartness of fresh raspberries, and the almond flour crust gives a satisfying crunch. The combination of flavors and textures makes it an elegant choice for your Easter celebration.

Vegan Coconut Lime Pie

A tropical-inspired vegan coconut lime pie is a refreshing, creamy dessert that captures the flavors of paradise. With a buttery crust and a tangy, coconut-infused filling, this pie is both decadent and zesty. It’s a perfect way to bring a tropical flair to your Easter table.

Ingredients:

• 1 ½ cups crushed graham crackers (use gluten-free if necessary)
• 3 tbsp coconut sugar
• ¼ tsp salt
• ½ cup melted coconut oil

For the Coconut Lime Filling:

• 1 can full-fat coconut milk, refrigerated overnight
• 1/3 cup lime juice (about 3 limes)
• 1 tbsp lime zest
• 1/3 cup maple syrup
• ½ tsp vanilla extract
• 1 tbsp cornstarch (for thickening)
• 1 cup shredded coconut

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a medium bowl, combine the crushed graham crackers, coconut sugar, salt, and melted coconut oil. Stir until the mixture is evenly moistened.
3. Press the mixture firmly into the bottom and sides of a 9-inch pie dish to form the crust.
4. Bake the crust for 10-12 minutes or until golden brown. Set aside to cool.
5. For the filling, scoop out the thick coconut cream from the refrigerated coconut milk and place it in a saucepan. Add the lime juice, lime zest, maple syrup, and vanilla extract. Heat over medium heat, stirring constantly.
6. In a small bowl, mix the cornstarch with a tablespoon of water to form a slurry. Slowly pour it into the coconut mixture, stirring until thickened, about 3-5 minutes.
7. Remove from heat and stir in the shredded coconut.
8. Pour the coconut lime filling into the cooled pie crust and smooth the top with a spatula.
9. Refrigerate the pie for at least 2 hours to allow the filling to set.
10. Garnish with extra shredded coconut or lime slices before serving.

The vegan coconut lime pie is a rich and velvety dessert with a hint of citrus freshness. The coconut filling is creamy and indulgent, while the lime adds a refreshing tang that balances the sweetness. The combination of the buttery crust and creamy filling makes this pie a perfect addition to your Easter dessert table.

Vegan Chocolate Mint Brownies

These vegan chocolate mint brownies are a decadent treat that blends rich chocolate with a refreshing minty filling. Perfect for an Easter dessert, the combination of fudgy brownies with a smooth mint layer creates a delightful balance of flavors. It’s a simple yet indulgent dessert that will impress both vegans and non-vegans alike.

Ingredients:

• 1 cup all-purpose flour
• ½ cup cocoa powder
• 1 tsp baking powder
• ¼ tsp salt
• 1 cup coconut sugar
• ½ cup unsweetened applesauce
• ¼ cup almond milk (or any non-dairy milk)
• 1 tsp vanilla extract
• ½ cup vegan chocolate chips

For the Mint Layer:

• ½ cup coconut cream (from a can of full-fat coconut milk)
• 1 cup powdered sugar
• 1 tsp peppermint extract
• A few drops of green food coloring (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. In a bowl, combine the flour, cocoa powder, baking powder, and salt.
3. In a separate bowl, mix together the coconut sugar, applesauce, almond milk, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until well combined. Fold in the vegan chocolate chips.
5. Pour the batter into the prepared pan and spread it evenly.
6. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
7. While the brownies are baking, prepare the mint layer by mixing the coconut cream, powdered sugar, and peppermint extract in a bowl until smooth. Add a few drops of green food coloring, if desired.
8. Once the brownies are done, remove them from the oven and let them cool completely.
9. Spread the mint layer evenly over the cooled brownies.
10. Refrigerate for at least 2 hours to set. Once firm, slice into squares and serve.

These vegan chocolate mint brownies are a rich, creamy treat with a burst of mint flavor. The fudgy chocolate base complements the cool, sweet mint layer on top, creating a satisfying dessert that’s perfect for your Easter gathering. The minty freshness adds a unique twist to classic brownies, making them stand out on your dessert table.

Vegan Peach Crumble

This vegan peach crumble is a warm and comforting dessert that combines the natural sweetness of peaches with a crunchy, buttery crumble topping. It’s an easy-to-make, crowd-pleasing dessert that’s perfect for Easter, offering a combination of juicy fruit and crispy goodness.

Ingredients:

• 4 large peaches, peeled and sliced
• 1 tbsp lemon juice
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ½ cup rolled oats
• ¼ cup almond flour
• 3 tbsp coconut sugar
• ¼ tsp salt
• 2 tbsp coconut oil, melted

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a 9-inch baking dish.
2. In a large bowl, toss the sliced peaches with lemon juice, maple syrup, vanilla extract, and cinnamon until evenly coated.
3. Transfer the peaches to the prepared baking dish.
4. In a separate bowl, mix together the oats, almond flour, coconut sugar, and salt.
5. Add the melted coconut oil to the dry ingredients and stir until the mixture is crumbly.
6. Sprinkle the crumble topping evenly over the peaches.
7. Bake for 35-40 minutes or until the topping is golden brown and the peaches are bubbly.
8. Let the crumble cool for a few minutes before serving. You can serve it warm with a scoop of dairy-free ice cream or coconut whipped cream for extra indulgence.

This vegan peach crumble is a simple yet irresistible dessert that highlights the juicy sweetness of peaches while offering a satisfying, crispy topping. The combination of cinnamon and vanilla enhances the fruit’s natural flavor, making it a perfect Easter dessert. Warm, comforting, and full of flavor, it’s a great way to celebrate the season.

Vegan Coconut Cream Pie

This vegan coconut cream pie is an indulgent, creamy dessert with a coconut-flavored filling that’s rich and velvety. Topped with toasted coconut and whipped coconut cream, it’s a tropical delight that’s both decadent and satisfying. This pie will add a sweet, tropical twist to your Easter celebration.

Ingredients:

• 1 pre-made vegan pie crust (or homemade if preferred)
• 1 ½ cups canned coconut milk (full-fat)
• 1 cup coconut cream (from a can of full-fat coconut milk)
• 1/3 cup maple syrup
• 2 tbsp cornstarch
• ½ tsp vanilla extract
• 1 ½ cups shredded unsweetened coconut, toasted (for topping)
• 1 can full-fat coconut milk, refrigerated overnight (for whipped cream)

Instructions:

1. Preheat the oven to 350°F (175°C) and bake the pie crust according to package instructions, if using a pre-made crust.
2. In a medium saucepan, combine the coconut milk, coconut cream, maple syrup, and cornstarch. Whisk to combine.
3. Cook the mixture over medium heat, stirring constantly, until it thickens, about 5-7 minutes.
4. Remove from heat and stir in the vanilla extract. Let the filling cool for a few minutes.
5. Pour the coconut filling into the cooled pie crust and smooth the top with a spatula.
6. Refrigerate the pie for at least 4 hours or until the filling is set.
7. While the pie is chilling, make the whipped coconut cream by scooping the solidified coconut cream from the refrigerated coconut milk and beating it with a hand mixer until soft peaks form.
8. Once the pie is set, top it with the whipped coconut cream and toasted coconut flakes.
9. Slice and serve chilled.

This vegan coconut cream pie is an incredibly indulgent and satisfying dessert. The creamy coconut filling is complemented by the crisp pie crust and the fluffy coconut whipped cream, making it a luxurious treat for any occasion. Its tropical flavors and rich texture will elevate your Easter dessert table, leaving everyone craving more.

Vegan Lemon Poppy Seed Cake

This vegan lemon poppy seed cake is a light, zesty dessert that’s perfect for spring and Easter. The combination of fresh lemon flavor and crunchy poppy seeds creates a deliciously bright and moist cake. Topped with a simple glaze, it’s a beautiful and flavorful addition to any Easter dessert table.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 2 tbsp poppy seeds
• 1 cup almond milk (or any non-dairy milk)
• ½ cup coconut oil, melted
• 1 tbsp lemon zest
• 3 tbsp lemon juice
• 1 tsp vanilla extract
• ½ cup maple syrup

For the Lemon Glaze:

• 1 tbsp lemon juice
• 1/3 cup powdered sugar
• 1 tsp lemon zest

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds.
3. In a separate bowl, combine the almond milk, melted coconut oil, lemon zest, lemon juice, vanilla extract, and maple syrup.
4. Pour the wet ingredients into the dry ingredients and stir until fully combined.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
7. While the cake is baking, prepare the lemon glaze by whisking together lemon juice, powdered sugar, and lemon zest.
8. Once the cake has cooled completely, drizzle the glaze over the top.
9. Slice and serve.

The vegan lemon poppy seed cake is light, fluffy, and packed with fresh citrus flavor. The poppy seeds add a subtle crunch, while the lemon glaze enhances the cake with a sweet and tangy finish. This cake is the perfect spring treat for your Easter celebration, offering a refreshing twist to traditional dessert flavors.

Vegan Carrot Cake with Cashew Cream Frosting

This vegan carrot cake is full of spices, moist, and packed with shredded carrots, making it a hearty and delicious dessert. Topped with a smooth cashew cream frosting, it’s a perfect Easter treat that combines sweet, spiced flavors with a creamy, nutty finish.

Ingredients:

• 2 cups whole wheat flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp salt
• 1 cup grated carrots
• ½ cup coconut sugar
• ½ cup applesauce
• ½ cup almond milk (or any non-dairy milk)
• 1 tsp vanilla extract
• 1 tbsp apple cider vinegar
• ½ cup chopped walnuts (optional)

For the Cashew Cream Frosting:

• 1 cup raw cashews, soaked for at least 4 hours
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• ¼ cup water (or more for desired consistency)
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C) and grease two 8-inch round cake pans.
2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, mix together the grated carrots, coconut sugar, applesauce, almond milk, vanilla extract, and apple cider vinegar.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the chopped walnuts if using.
5. Divide the batter evenly between the two prepared cake pans and smooth the tops.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. While the cake is baking, prepare the cashew cream frosting by blending the soaked cashews, maple syrup, vanilla extract, water, and salt in a high-speed blender until smooth and creamy.
8. Once the cakes are cooled, frost the top of one layer with a generous amount of cashew cream, then place the second layer on top. Frost the top and sides of the cake with the remaining frosting.
9. Garnish with extra walnuts, shredded coconut, or grated carrots if desired.
10. Slice and serve.

This vegan carrot cake with cashew cream frosting is rich and comforting, offering a wonderful balance of warm spices and creamy texture. The cashew cream adds a dairy-free alternative to traditional cream cheese frosting, making it a perfect vegan-friendly option for your Easter dessert spread.

Vegan Blueberry Coconut Cheesecake

This vegan blueberry coconut cheesecake is creamy, tangy, and bursting with fruity goodness. Made with a rich coconut-based filling, it’s a decadent and indulgent dessert that’s surprisingly easy to make. Topped with fresh blueberries and a vibrant berry compote, it’s an elegant and refreshing treat for Easter.

Ingredients:

• 1 ½ cups raw cashews, soaked for 4 hours
• 1 ¼ cups full-fat coconut milk
• 2 tbsp coconut oil, melted
• ¼ cup maple syrup
• 2 tbsp coconut sugar
• 1 tsp vanilla extract
• 1 cup shredded unsweetened coconut
• 1 ½ cups fresh blueberries (for topping)

For the Berry Compote:

• 1 cup fresh or frozen blueberries
• 2 tbsp maple syrup
• 1 tbsp lemon juice

Instructions:

1. Preheat the oven to 350°F (175°C) and line a 9-inch springform pan with parchment paper.
2. In a food processor, combine the cashews, coconut milk, coconut oil, maple syrup, coconut sugar, and vanilla extract. Process until smooth and creamy.
3. Add the shredded coconut to the mixture and pulse a few times to combine.
4. Pour the cheesecake filling into the prepared springform pan and smooth the top with a spatula.
5. Bake for 30-35 minutes or until the edges are slightly golden and the center is firm to the touch.
6. While the cheesecake is cooling, make the berry compote by combining the blueberries, maple syrup, and lemon juice in a small saucepan. Cook over medium heat for 5-7 minutes, until the berries break down and the mixture thickens.
7. Once the cheesecake has cooled completely, top it with fresh blueberries and spoon the berry compote over the top.
8. Refrigerate for at least 4 hours, or preferably overnight, to set.
9. Slice and serve chilled.

The vegan blueberry coconut cheesecake is a tropical, creamy dessert with a burst of fresh berries on top. The coconut filling gives it a smooth, rich texture, while the blueberry compote adds a sweet-tart element that balances the flavors perfectly. This cheesecake is a delicious, elegant dessert that will make your Easter celebration unforgettable.

Vegan Chocolate Raspberry Tart

This vegan chocolate raspberry tart is a luxurious dessert that combines rich, velvety chocolate with the tartness of fresh raspberries. With a crisp almond flour crust and a creamy chocolate ganache filling, it’s an elegant choice for an Easter dessert that will impress your guests.

Ingredients:

• 1 ½ cups almond flour
• 2 tbsp coconut flour
• 2 tbsp coconut oil, melted
• 1 tbsp maple syrup
• 1/4 tsp salt
• 1 ½ cups dark chocolate (dairy-free)
• 1 cup full-fat coconut milk
• 1 tsp vanilla extract
• 1 cup fresh raspberries (plus more for topping)

Instructions:

1. Preheat the oven to 350°F (175°C). Lightly grease a tart pan.
2. In a bowl, combine almond flour, coconut flour, melted coconut oil, maple syrup, and salt. Stir until the mixture comes together and forms a dough.
3. Press the dough evenly into the bottom and up the sides of the tart pan to form a crust.
4. Bake the crust for 12-15 minutes or until golden. Remove from the oven and let it cool completely.
5. In a saucepan, heat the coconut milk over medium heat until it begins to simmer. Remove from heat and add the dark chocolate, stirring until smooth and melted.
6. Stir in the vanilla extract and let the chocolate ganache cool slightly.
7. Once the crust is cool, pour the ganache filling into the crust and spread it evenly.
8. Top the tart with fresh raspberries, then refrigerate for at least 3 hours to set.
9. Slice and serve chilled.

The vegan chocolate raspberry tart is a decadent treat that offers a perfect balance of creamy chocolate and refreshing raspberry flavors. The smooth ganache filling pairs beautifully with the tart crust, and the fresh raspberries provide a burst of fruity sweetness. This dessert is ideal for Easter gatherings and will make a stunning centerpiece.

Vegan Strawberry Shortcake

This vegan strawberry shortcake is a classic dessert made plant-based, featuring fluffy biscuit layers topped with fresh, juicy strawberries and dairy-free whipped cream. It’s a delightful and refreshing treat that’s perfect for springtime celebrations like Easter.

Ingredients:

• 2 cups all-purpose flour
• 2 tbsp coconut sugar
• 2 tsp baking powder
• ½ tsp salt
• ½ cup coconut oil, chilled
• ¾ cup almond milk (or any non-dairy milk)
• 1 tsp vanilla extract
• 3 cups fresh strawberries, hulled and sliced
• 2 tbsp maple syrup (for strawberries)
• 1 can coconut cream, chilled (for whipped cream)

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a bowl, mix the flour, coconut sugar, baking powder, and salt.
3. Cut the chilled coconut oil into the dry ingredients until the mixture resembles coarse crumbs.
4. Add the almond milk and vanilla extract, stirring until the dough comes together.
5. Turn the dough onto a floured surface and gently knead it a few times. Roll out the dough to about 1-inch thickness and cut it into rounds using a biscuit cutter.
6. Place the biscuit rounds onto the baking sheet and bake for 12-15 minutes or until golden.
7. While the biscuits are baking, prepare the strawberries by tossing them with maple syrup and letting them sit to macerate for about 10-15 minutes.
8. For the whipped cream, scoop the chilled coconut cream into a bowl and beat with an electric mixer until light and fluffy.
9. Once the biscuits have cooled slightly, slice them in half. Top the bottom half with a spoonful of macerated strawberries and a dollop of whipped cream.
10. Place the top half of the biscuit on top and serve.

This vegan strawberry shortcake is the perfect combination of sweet, juicy strawberries, fluffy biscuits, and rich coconut whipped cream. The light texture and refreshing flavor make it a perfect Easter dessert, and it’s easy to prepare, leaving you with more time to enjoy the holiday.

Vegan Key Lime Pie

This vegan key lime pie is a creamy, tart, and refreshing dessert with a delightful citrus flavor. The coconut-based filling is smooth and velvety, paired with a crisp, buttery crust made from almonds and dates. It’s a perfect springtime dessert that adds a tropical twist to your Easter celebration.

Ingredients:

• 1 ½ cups almonds (or almond flour)
• 1 cup pitted dates
• ¼ cup coconut oil, melted
• 2 cups soaked cashews (soak for 4-6 hours)
• ½ cup fresh lime juice (about 4 limes)
• 1 tsp lime zest
• ½ cup coconut milk (full-fat)
• ¼ cup maple syrup
• 1 tsp vanilla extract
• 1/4 tsp turmeric (for color, optional)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. To make the crust, blend almonds and dates in a food processor until it forms a sticky dough. Add the melted coconut oil and pulse until combined.
3. Press the dough into the bottom of a 9-inch pie pan, ensuring it’s packed tightly.
4. Bake the crust for 10-12 minutes until slightly golden. Let it cool while preparing the filling.
5. In a high-speed blender, combine the soaked cashews, lime juice, lime zest, coconut milk, maple syrup, vanilla extract, and turmeric if using. Blend until smooth and creamy.
6. Pour the key lime filling into the cooled crust and smooth the top with a spatula.
7. Refrigerate the pie for at least 4 hours or until set.
8. Once set, slice and serve chilled.

This vegan key lime pie is a creamy, tangy dessert that captures the perfect balance of tart lime and smooth coconut filling. The almond-date crust adds a wonderful nutty base to complement the rich, refreshing filling. It’s an ideal dessert to serve for Easter, especially for those who love citrus-based sweets with a tropical flair.

Note: More recipes​ are coming soon!