27+ Delicious Spring Vegan Dessert Recipes to Brighten Your Table

Spring is the season of renewal, where vibrant colors and fresh flavors come to life.

It’s the perfect time to embrace lighter, plant-based desserts that celebrate the season’s abundance of fresh fruits and herbs.

Whether you’re hosting a springtime brunch, a garden party, or simply enjoying a quiet afternoon, these 27+ spring vegan dessert recipes will add a burst of flavor and joy to your celebrations.

Vegan desserts are not only delicious but also surprisingly versatile.

From fruity tarts and creamy puddings to light scones and crunchy crisps, these desserts prove that plant-based ingredients can be transformed into indulgent treats.

Plus, many of these recipes are simple to make and can be easily customized to suit your taste preferences.

In this collection, we’ve curated a variety of spring-inspired vegan dessert recipes that will impress your guests and satisfy your sweet tooth.

Whether you’re looking for gluten-free options, low-sugar alternatives, or just crave something light and fruity, there’s a recipe here for every occasion.

So, let’s dive into these vibrant spring vegan desserts that are sure to brighten up your table!

27+ Delicious Spring Vegan Dessert Recipes to Brighten Your Table

Spring is the perfect time to refresh your dessert repertoire with vibrant, plant-based treats that are as beautiful as they are delicious.

With these 27+ spring vegan dessert recipes, you can explore a wide array of flavors—from fruity delights to creamy indulgences—all made with wholesome, plant-based ingredients.

Not only do these desserts capture the essence of the season, but they also cater to different dietary needs, making them perfect for a variety of occasions.

Whether you’re baking for a special event, treating yourself, or simply enjoying the flavors of the season, these spring vegan desserts will bring a fresh, light, and delightful touch to your table.

So, roll up your sleeves, get baking, and enjoy the sweetness of spring in every bite!

Lemon Blueberry Vegan Cheesecake

This Lemon Blueberry Vegan Cheesecake is a perfect spring dessert that combines the zesty flavors of lemon with the sweet tartness of fresh blueberries. The creamy, dairy-free cheesecake filling is made from cashews and coconut milk, creating a rich and smooth texture without any animal products. Paired with a crunchy almond crust, this cheesecake is a light and refreshing treat that’s perfect for any spring gathering or special occasion.

Ingredients:

• 1 cup almonds
• 1/2 cup pitted dates
• 2 cups raw cashews (soaked for 4 hours)
• 1/2 cup coconut milk (full fat)
• 1/4 cup maple syrup
• Juice of 2 lemons
• 1 tsp vanilla extract
• 1/2 cup fresh blueberries (for topping)
• Zest of 1 lemon
• Pinch of salt

Instructions:

1. Start by making the crust: in a food processor, blend the almonds and dates until they form a sticky mixture. Press this mixture into the bottom of a springform pan to form an even crust. Chill in the fridge for at least 30 minutes.
2. For the cheesecake filling: in a high-speed blender, combine the soaked cashews, coconut milk, maple syrup, lemon juice, vanilla extract, lemon zest, and a pinch of salt. Blend until smooth and creamy.
3. Pour the cheesecake mixture over the chilled crust and spread evenly.
4. Refrigerate the cheesecake for 4-6 hours, or overnight, until it sets.
5. Once ready to serve, top with fresh blueberries and garnish with additional lemon zest.
6. Slice and enjoy!

This Lemon Blueberry Vegan Cheesecake is an ideal spring dessert that marries vibrant flavors and textures, offering a light, dairy-free option that everyone can enjoy. The tartness of the lemon and blueberries provides a refreshing balance to the creamy, nutty base, making it the perfect ending to a spring meal. Its elegant presentation also makes it an excellent choice for special occasions or potlucks. Make sure to chill it long enough to achieve a perfect set for a truly satisfying treat.

Vegan Strawberry Shortcake Cups

Vegan Strawberry Shortcake Cups are a charming and light dessert that’s full of spring freshness. The fluffy, dairy-free shortcake is paired with juicy, macerated strawberries and topped with a dairy-free whipped cream, creating a dessert that’s not only delicious but also simple to make. These individual servings make for an ideal picnic treat or a fun way to present a classic spring dessert.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/4 cup coconut sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/4 cup coconut oil (melted)
• 3/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 2 cups fresh strawberries (sliced)
• 2 tbsp maple syrup
• 1/2 cup coconut whipped cream (store-bought or homemade)

Instructions:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, coconut sugar, baking powder, and salt.
3. Add the melted coconut oil, almond milk, and vanilla extract to the dry ingredients, stirring until just combined.
4. Using a spoon or ice cream scoop, drop spoonfuls of dough onto the prepared baking sheet, forming 6-8 shortcakes.
5. Bake for 15-18 minutes or until the tops are golden brown. Let the shortcakes cool completely.
6. While the shortcakes cool, toss the sliced strawberries with maple syrup in a bowl. Let them sit for 10-15 minutes to macerate.
7. Once the shortcakes are cool, slice them in half and layer with macerated strawberries and a dollop of coconut whipped cream.
8. Serve immediately and enjoy!

These Vegan Strawberry Shortcake Cups are the epitome of springtime simplicity and indulgence. The soft, tender shortcake serves as the perfect base for the juicy, sweetened strawberries, and the coconut whipped cream adds a rich, velvety finish. The individual servings make this dessert easy to serve and fun to eat, and it is sure to impress guests at any spring gathering. Whether for a brunch or a sweet treat after dinner, these cups offer all the flavors of a traditional strawberry shortcake without any dairy.

Vegan Carrot Cake Energy Bites

Vegan Carrot Cake Energy Bites are a delightful, healthy dessert inspired by classic carrot cake flavors. These bite-sized snacks are packed with grated carrots, raisins, and walnuts, and sweetened naturally with dates and maple syrup. They’re easy to make, no-bake, and provide the perfect combination of nutrients to keep you energized throughout the day while still satisfying your sweet tooth. These energy bites are a great on-the-go treat for springtime picnics or as an afternoon snack.

Ingredients:

• 1 1/2 cups rolled oats
• 1 cup grated carrots
• 1/2 cup raisins
• 1/4 cup walnuts (chopped)
• 1/4 cup coconut flour
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• Pinch of salt
• 1/4 cup almond butter

Instructions:

1. In a large mixing bowl, combine the oats, grated carrots, raisins, walnuts, coconut flour, cinnamon, nutmeg, and salt.
2. Add the maple syrup, vanilla extract, and almond butter to the mixture. Stir until fully combined.
3. Using your hands, roll the mixture into small balls, about 1 inch in diameter.
4. Place the energy bites on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to firm up.
5. Store the energy bites in an airtight container in the fridge for up to one week.
6. Enjoy as a quick, wholesome snack!

These Vegan Carrot Cake Energy Bites offer a nutritious and satisfying alternative to traditional sugary desserts. They are packed with fiber, healthy fats, and natural sweetness, making them an excellent choice for those seeking a healthier treat that still delivers on flavor. Whether you’re in need of a mid-afternoon snack or a springtime energy boost, these bites are perfect for any occasion. Their easy preparation and no-bake nature make them a convenient option for busy days while also providing a taste of carrot cake in every bite.

Vegan Coconut Lime Bars

These Vegan Coconut Lime Bars are a zesty and tropical treat perfect for spring. The combination of tangy lime juice and zest with the sweet coconut creates a refreshing dessert that’s light yet indulgent. With a simple oat and coconut crust and a creamy, dairy-free filling, these bars are not only vegan but also gluten-free, making them a versatile dessert to share with everyone. The bright flavors of lime bring a burst of freshness that complements the rich coconut flavor.

Ingredients:

• 1 1/2 cups rolled oats
• 1 cup shredded unsweetened coconut
• 1/4 cup coconut oil (melted)
• 1/4 cup maple syrup
• 1/4 tsp salt
• 1/2 cup coconut milk (full-fat)
• 1/4 cup lime juice (fresh)
• Zest of 2 limes
• 2 tbsp cornstarch
• 1/4 cup shredded coconut (for garnish)

Instructions:

1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
2. In a food processor, combine the rolled oats, shredded coconut, coconut oil, maple syrup, and salt. Pulse until the mixture comes together and resembles coarse crumbs.
3. Press the oat mixture into the bottom of the prepared pan to form a crust. Bake for 10-12 minutes, or until golden and firm. Let the crust cool while you prepare the filling.
4. For the filling: In a saucepan, whisk together the coconut milk, lime juice, lime zest, and cornstarch. Heat the mixture over medium heat, stirring constantly, until it thickens into a custard-like consistency.
5. Pour the lime mixture over the cooled crust and smooth out the top. Bake for an additional 10-12 minutes, or until the filling is set.
6. Let the bars cool completely, then refrigerate for at least 2 hours to fully set.
7. Once chilled, sprinkle with extra shredded coconut before slicing into squares.
8. Serve and enjoy!

These Vegan Coconut Lime Bars are a tropical dream, bringing together the rich, nutty flavor of coconut with the bright, zesty tang of lime. The no-bake crust provides a delightful crunch that pairs beautifully with the creamy lime filling. They are simple to make yet look elegant on any spring dessert table. Perfect for a picnic or a light treat after a spring meal, these bars are a must-try for anyone craving a refreshing, vegan dessert with a tropical twist.

Vegan Rhubarb Crumble

Vegan Rhubarb Crumble is a wonderful, sweet-tart dessert that celebrates the fresh, seasonal flavor of rhubarb. With a crumbly, oat-based topping and a tender, slightly tangy rhubarb filling, this dessert provides the perfect balance of flavors and textures. It’s simple to make and can be enjoyed warm or chilled, making it versatile for various occasions. Rhubarb, often associated with spring, shines in this vegan crumble, offering a comforting dessert that pairs wonderfully with a scoop of vegan ice cream.

Ingredients:

• 4 cups rhubarb (chopped into small pieces)
• 1/4 cup maple syrup
• 1 tbsp cornstarch
• 1 tsp vanilla extract
• 1 cup rolled oats
• 1/2 cup almond flour
• 1/4 cup coconut sugar
• 1/4 cup coconut oil (melted)
• 1/4 tsp cinnamon
• Pinch of salt

Instructions:

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
2. In a mixing bowl, toss the rhubarb pieces with maple syrup, cornstarch, and vanilla extract. Transfer the mixture into the prepared baking dish.
3. For the topping: In another bowl, combine the oats, almond flour, coconut sugar, cinnamon, and salt. Add the melted coconut oil and stir until the mixture forms a crumbly texture.
4. Sprinkle the oat topping evenly over the rhubarb mixture.
5. Bake for 35-40 minutes or until the topping is golden brown and the filling is bubbling.
6. Let the crumble cool for 10 minutes before serving.
7. Serve warm with vegan ice cream or coconut whipped cream.

This Vegan Rhubarb Crumble is a perfect springtime dessert that takes full advantage of seasonal rhubarb’s unique tartness. The sweet, crumbly topping contrasts beautifully with the tangy fruit filling, creating a balanced and satisfying dessert. It’s a great way to introduce new flavors to your guests while still offering a comforting, familiar treat. Serve it warm for a cozy experience, or chilled for a refreshing spring snack. This crumble is a versatile, delicious, and easy-to-make vegan dessert that will surely become a favorite.

Vegan Mango Coconut Pudding

This Vegan Mango Coconut Pudding is a silky smooth and tropical treat that’s perfect for spring. The combination of coconut milk and ripe mango creates a creamy, refreshing pudding that is naturally sweet and incredibly satisfying. It’s simple to make, with just a few ingredients, and can be served as a light dessert or a snack. The bright orange hue and tropical flavors make this pudding a beautiful and irresistible addition to any spring gathering.

Ingredients:

• 1 ripe mango (peeled and diced)
• 1 1/2 cups coconut milk (full-fat)
• 2 tbsp maple syrup
• 2 tbsp chia seeds
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a blender or food processor, combine the mango, coconut milk, maple syrup, vanilla extract, and salt. Blend until smooth.
2. Transfer the mango mixture to a bowl and stir in the chia seeds.
3. Cover the bowl and refrigerate for at least 2 hours, or overnight, to allow the pudding to thicken.
4. Once set, stir the pudding and serve in individual cups.
5. Garnish with shredded coconut, fresh mango slices, or mint leaves for extra flair.
6. Enjoy this tropical, creamy pudding as a light springtime dessert!

This Vegan Mango Coconut Pudding is a delightful dessert that captures the essence of spring with its tropical flavors and creamy texture. The use of coconut milk and chia seeds gives it a rich, satisfying consistency while keeping it light and refreshing. The mango provides a natural sweetness and vibrant color, making this pudding both beautiful and delicious. Perfect for a quick dessert or a fancy treat for guests, this easy-to-make pudding is a true celebration of fresh, fruity flavors perfect for the warmer months.

Vegan Peach Melba Sorbet

Vegan Peach Melba Sorbet is a refreshing, fruity dessert that brings together the sweet flavors of ripe peaches and the tartness of raspberries. This sorbet is naturally sweetened and dairy-free, offering a light and vibrant treat perfect for spring. The combination of fresh fruit and a silky-smooth texture makes this sorbet both indulgent and healthy, ideal for cooling off on warm days or serving at a spring picnic. Its colorful appearance and natural sweetness will impress any guest.

Ingredients:

• 4 ripe peaches (peeled and chopped)
• 1 1/2 cups raspberries (fresh or frozen)
• 1/4 cup maple syrup
• 1/2 cup water
• 1 tbsp lemon juice
• 1 tsp vanilla extract

Instructions:

1. In a blender or food processor, combine the chopped peaches, raspberries, maple syrup, water, lemon juice, and vanilla extract. Blend until smooth.
2. Pour the fruit mixture into a shallow dish and freeze for about 3 hours or until it begins to firm up around the edges.
3. Once the edges have firmed, scrape the mixture with a fork to break up the ice crystals.
4. Return to the freezer and scrape every 30 minutes for about 2-3 hours until the sorbet reaches a fluffy, slushy consistency.
5. Once the sorbet is fully frozen and fluffy, serve in bowls or glasses.
6. Garnish with fresh raspberries or mint, if desired.
7. Enjoy the light and fruity Peach Melba Sorbet!

Vegan Peach Melba Sorbet is an irresistible treat that showcases the sweetness of peaches and the tang of raspberries. The fresh fruit base makes this sorbet both refreshing and nourishing, while the maple syrup adds just the right touch of natural sweetness. Perfect for warm spring days or as a light dessert after a heavy meal, this sorbet offers a healthy alternative to traditional frozen desserts without compromising on flavor or texture. It’s easy to make and ideal for sharing with family and friends!

Vegan Lemon Poppy Seed Muffins

These Vegan Lemon Poppy Seed Muffins are light, fluffy, and bursting with bright lemon flavor. The combination of lemon zest and juice with poppy seeds creates a perfect balance of citrusy tang and crunch. They are made with simple plant-based ingredients like almond milk and coconut oil, ensuring they are both vegan and dairy-free. These muffins are a wonderful choice for a spring breakfast or a sweet snack, and their light texture makes them a crowd-pleaser at any gathering.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup coconut sugar
• 1 tbsp poppy seeds
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup almond milk (unsweetened)
• 1/4 cup coconut oil (melted)
• 1/4 cup maple syrup
• 1/4 cup fresh lemon juice
• Zest of 2 lemons
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
2. In a large bowl, whisk together the flour, coconut sugar, poppy seeds, baking powder, baking soda, and salt.
3. In another bowl, combine the almond milk, melted coconut oil, maple syrup, lemon juice, lemon zest, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
8. Serve warm or at room temperature, and enjoy!

These Vegan Lemon Poppy Seed Muffins are the perfect combination of light and flavorful, with a lovely citrusy zing from the lemon and a delightful crunch from the poppy seeds. The muffins are soft, airy, and made with wholesome ingredients that are both vegan and dairy-free. They’re perfect for an afternoon snack or a quick breakfast on-the-go. Their simple yet refreshing flavor makes them an ideal springtime treat that pairs well with a hot cup of tea or coffee.

Vegan Chia Seed Pudding with Mixed Berries

Vegan Chia Seed Pudding with Mixed Berries is a quick, easy, and healthy dessert that showcases the vibrant flavors of fresh berries and the satisfying texture of chia seeds. This pudding is naturally sweetened with maple syrup and infused with vanilla for extra depth of flavor. It’s a no-cook dessert, perfect for meal prep or a light spring treat. With its creamy, dreamy texture and antioxidant-packed berries, this chia seed pudding is both nourishing and indulgent.

Ingredients:

• 1 cup almond milk (unsweetened)
• 3 tbsp chia seeds
• 1 tbsp maple syrup
• 1 tsp vanilla extract
• 1/2 cup fresh mixed berries (such as strawberries, blueberries, and raspberries)
• 1 tbsp shredded coconut (optional for garnish)

Instructions:

1. In a bowl, whisk together the almond milk, chia seeds, maple syrup, and vanilla extract until well combined.
2. Cover the bowl and refrigerate for at least 4 hours, or overnight, to allow the chia seeds to absorb the liquid and thicken into a pudding-like consistency.
3. After chilling, stir the pudding to ensure it’s smooth.
4. Divide the chia seed pudding into individual bowls or jars.
5. Top each serving with fresh mixed berries and a sprinkle of shredded coconut, if desired.
6. Serve chilled and enjoy!

Vegan Chia Seed Pudding with Mixed Berries is a perfect spring dessert that’s as nutritious as it is delicious. The creamy, thick chia pudding is complemented by the burst of fresh, juicy berries, making it both refreshing and satisfying. This dessert is easy to make ahead, making it ideal for busy mornings or as a light after-dinner treat. With its balance of sweetness and wholesome ingredients, this chia seed pudding offers a delightful way to indulge in spring flavors without any guilt.

Vegan Strawberry Shortcake

Vegan Strawberry Shortcake is a classic spring dessert with a plant-based twist. This light and airy dessert features fluffy vegan shortcakes, sweetened strawberries, and a creamy coconut whipped topping. The fresh, juicy strawberries provide a natural sweetness that pairs beautifully with the delicate, slightly sweet shortcakes. Perfect for picnics, spring gatherings, or any time you crave a refreshing, seasonal dessert, this vegan version retains all the flavors you love while being entirely dairy-free and egg-free.

Ingredients:

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/4 cup coconut sugar
• 1/4 tsp salt
• 1/2 cup coconut cream (chilled)
• 1/4 cup almond milk (unsweetened)
• 2 tbsp coconut oil (melted)
• 1 tsp vanilla extract
• 4 cups fresh strawberries (sliced)
• 2 tbsp maple syrup (for strawberries)
• Coconut whipped cream (for topping)

Instructions:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, coconut sugar, and salt.
3. Add the coconut cream, almond milk, melted coconut oil, and vanilla extract. Stir until just combined and a dough forms.
4. Drop spoonfuls of the dough onto the prepared baking sheet to form shortcakes, about 8-10 pieces.
5. Bake for 15-18 minutes or until the shortcakes are golden brown on top. Let them cool completely.
6. While the shortcakes are cooling, combine the sliced strawberries with maple syrup and let them macerate for 10 minutes.
7. To assemble: Slice the shortcakes in half. Spoon a generous amount of strawberries over the bottom half, top with a dollop of coconut whipped cream, and place the other half of the shortcake on top.
8. Serve immediately and enjoy!

This Vegan Strawberry Shortcake brings the joy of spring right to your plate. The light and fluffy shortcakes pair perfectly with the sweet, juicy strawberries, and the coconut whipped cream adds a luxurious, dairy-free touch. Whether you’re serving this for a special occasion or enjoying it as a simple dessert, it’s sure to impress. It’s a perfect vegan dessert to celebrate fresh spring strawberries, offering a nostalgic flavor with modern ingredients.

Vegan Carrot Cake Energy Balls

Vegan Carrot Cake Energy Balls are a nutritious, bite-sized treat that brings the flavors of carrot cake into a portable, no-bake form. Packed with fiber, protein, and healthy fats, these energy balls are perfect for a quick snack or a light dessert. With carrots, raisins, and warm spices like cinnamon and nutmeg, they capture the essence of carrot cake in every bite, while providing a natural energy boost. They’re perfect for spring when you’re craving something light and wholesome yet indulgent.

Ingredients:

• 1 cup rolled oats
• 1/2 cup shredded carrots
• 1/4 cup unsweetened almond butter
• 1/4 cup raisins
• 2 tbsp maple syrup
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Pinch of salt
• 1/4 cup chopped walnuts (optional)

Instructions:

1. In a food processor, pulse the rolled oats until they form a coarse flour.
2. Add the shredded carrots, almond butter, raisins, maple syrup, cinnamon, nutmeg, and salt. Pulse until the mixture comes together and is sticky.
3. If the mixture is too dry, add a bit more almond butter or maple syrup.
4. Roll the mixture into 1-inch balls and place them on a parchment-lined tray.
5. Refrigerate the energy balls for at least 30 minutes to help them firm up.
6. Once set, serve and enjoy these carrot cake-inspired energy balls as a snack or dessert!

These Vegan Carrot Cake Energy Balls are an excellent way to indulge in the flavors of carrot cake without the guilt. The combination of shredded carrots, oats, and warm spices offers a satisfying snack that is both delicious and energizing. They’re perfect for on-the-go or as a light spring treat after a workout. Healthy, tasty, and easy to prepare, these energy balls offer a nutritious twist on a classic dessert.

Vegan Coconut Lime Cheesecake Bites

Vegan Coconut Lime Cheesecake Bites are a refreshing and indulgent treat that combines the creamy, tangy flavor of cheesecake with the tropical flair of coconut and lime. These bite-sized desserts are raw, no-bake, and dairy-free, making them a light, refreshing treat for spring. The coconut provides a rich, smooth texture while the lime adds a burst of freshness. These vegan cheesecake bites are perfect for a spring party or any time you crave a tropical dessert without the fuss.

Ingredients:

• 1 cup raw cashews (soaked for at least 4 hours)
• 1/2 cup coconut cream
• 1/4 cup coconut oil (melted)
• 2 tbsp maple syrup
• Zest and juice of 2 limes
• 1/4 tsp vanilla extract
• 1/4 cup shredded coconut (for garnish)

Instructions:

1. Drain and rinse the soaked cashews. In a blender or food processor, combine the cashews, coconut cream, coconut oil, maple syrup, lime zest, lime juice, and vanilla extract. Blend until smooth and creamy.
2. Scoop the mixture into silicone molds or a lined mini muffin tin. Use the back of a spoon to smooth the top.
3. Freeze for 2-3 hours, or until the cheesecake bites are firm.
4. Once set, carefully remove the cheesecake bites from the molds.
5. Garnish with shredded coconut for an extra tropical touch.
6. Serve chilled and enjoy these creamy, tangy, tropical bites!

These Vegan Coconut Lime Cheesecake Bites are the perfect springtime treat, offering the tropical flavors of coconut and lime in a refreshing, bite-sized form. The creamy texture and tangy lime make each bite incredibly satisfying, while the coconut adds a smooth richness. These no-bake bites are easy to make and perfect for a light dessert or an elegant snack at your next spring gathering. They provide a fresh twist on traditional cheesecake while being completely dairy-free and vegan!

Vegan Raspberry Coconut Bars

Vegan Raspberry Coconut Bars combine the sweetness of raspberries with the rich creaminess of coconut for a decadent yet healthy dessert. The chewy coconut base is complemented by a layer of fresh raspberry compote, creating a delightful balance of tart and sweet flavors. These bars are easy to make, requiring only a few ingredients, and they’re perfect for a springtime treat or picnic. Their vibrant color and refreshing flavors make them a beautiful addition to any dessert table.

Ingredients:

• 1 1/2 cups shredded coconut
• 1/4 cup almond flour
• 1/4 cup maple syrup
• 1/4 cup coconut oil (melted)
• 1/2 tsp vanilla extract
• 1 1/2 cups fresh raspberries
• 2 tbsp chia seeds
• 2 tbsp maple syrup (for raspberry layer)

Instructions:

1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper.
2. In a bowl, combine the shredded coconut, almond flour, maple syrup, melted coconut oil, and vanilla extract. Stir until well combined.
3. Press the coconut mixture into the bottom of the prepared baking dish to form an even base layer. Bake for 10-12 minutes or until golden brown. Let it cool.
4. While the coconut base is cooling, prepare the raspberry layer: In a saucepan, heat the fresh raspberries and maple syrup over medium heat. Stir occasionally until the raspberries break down and the mixture becomes syrupy, about 5-7 minutes.
5. Remove from heat and stir in the chia seeds. Let the mixture thicken for a few minutes.
6. Spread the raspberry mixture over the cooled coconut base.
7. Refrigerate for at least 2 hours to allow the bars to set.
8. Once set, slice into squares and serve chilled.

Vegan Raspberry Coconut Bars are a perfect dessert for those who enjoy a combination of tart and sweet flavors. The coconut base offers a chewy, rich texture, while the raspberry compote layer adds freshness and a burst of flavor. These bars are simple to make, requiring minimal ingredients, and they come together quickly. They’re an excellent spring dessert for gatherings, picnics, or an afternoon treat with tea. The vibrant colors and delightful balance of flavors will make these bars a hit with everyone!

Vegan Lemon Coconut Bliss Balls

Vegan Lemon Coconut Bliss Balls are a refreshing, no-bake treat that combines the tropical flavors of coconut with a zesty lemon punch. These bite-sized balls are packed with healthy fats and fiber, making them the perfect guilt-free snack or dessert. The smooth coconut and bright lemon zest provide a tangy-sweet flavor, while the dates offer natural sweetness and a chewy texture. They’re perfect for spring, offering a burst of sunshine in every bite.

Ingredients:

• 1 cup dried dates (pitted)
• 1 cup shredded coconut
• Zest and juice of 1 lemon
• 1 tbsp maple syrup
• 1/4 tsp vanilla extract
• 1 tbsp almond flour (optional for texture)

Instructions:

1. In a food processor, blend the dates, shredded coconut, lemon zest, lemon juice, maple syrup, and vanilla extract until everything is well combined.
2. If the mixture is too sticky, add almond flour a little at a time until it reaches a dough-like consistency.
3. Roll the mixture into small balls, about 1 inch in diameter.
4. Roll the bliss balls in extra shredded coconut for a finishing touch.
5. Place the balls in the refrigerator for 30 minutes to firm up.
6. Serve chilled, and enjoy!

These Vegan Lemon Coconut Bliss Balls are the perfect balance of tangy and sweet, with a refreshing citrus flavor paired with creamy coconut. They’re quick and easy to make, requiring no baking, and are packed with natural energy-boosting ingredients. These bliss balls make for an excellent snack on the go, or a light dessert for any spring gathering. With their zesty flavor and chewy texture, they’re bound to become a favorite treat that everyone will love!

Vegan Blueberry Crumble Bars

Vegan Blueberry Crumble Bars are the perfect dessert for spring, featuring a buttery, oat-based crumble topping over a sweet and tangy blueberry filling. This dessert is naturally vegan and packed with antioxidants from the fresh blueberries. The combination of a crunchy oat crust and a juicy blueberry layer creates a satisfying treat that is both comforting and refreshing. These bars are ideal for picnics, brunches, or simply as a sweet snack on a sunny afternoon.

Ingredients:

• 2 cups rolled oats
• 1 cup all-purpose flour
• 1/4 cup coconut sugar
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup coconut oil (melted)
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 2 cups fresh blueberries
• 1 tbsp lemon juice
• 1 tbsp cornstarch
• 2 tbsp maple syrup (for filling)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish or line it with parchment paper.
2. In a large bowl, mix together the rolled oats, flour, coconut sugar, cinnamon, and salt.
3. Add the melted coconut oil, maple syrup, and vanilla extract to the dry ingredients. Stir until the mixture becomes crumbly.
4. Press about 2/3 of the oat mixture into the bottom of the prepared baking dish to form the crust.
5. In a separate bowl, toss the blueberries with lemon juice, cornstarch, and maple syrup. Spread the blueberry mixture evenly over the crust.
6. Sprinkle the remaining oat crumble mixture on top of the blueberries.
7. Bake for 30-35 minutes, or until the crumble is golden brown and the blueberries are bubbling.
8. Let the bars cool completely before slicing into squares.
9. Serve and enjoy!

Vegan Blueberry Crumble Bars are a delightful spring dessert that combines the richness of an oat crumble with the sweetness of fresh blueberries. The tangy blueberries provide a burst of flavor, while the oat topping adds a satisfying crunch. These bars are simple to make, and the natural sweetness from the fruit makes them a healthier alternative to traditional desserts. They’re perfect for any occasion, whether you’re hosting a gathering or just need a sweet snack to enjoy in the sunshine.

Vegan Chia Pudding with Mango and Coconut

Vegan Chia Pudding with Mango and Coconut is a refreshing, tropical dessert that’s packed with nutrients and perfect for spring. Chia seeds absorb liquid and expand into a creamy, pudding-like consistency, making them a great base for a healthy dessert. Paired with sweet mango puree and shredded coconut, this pudding offers a burst of tropical flavors and textures that are sure to satisfy your sweet cravings without being overly indulgent. It’s a light, yet filling dessert that can be prepared in advance for a hassle-free treat.

Ingredients:

• 1/4 cup chia seeds
• 1 cup coconut milk (or almond milk)
• 1 tbsp maple syrup
• 1 tsp vanilla extract
• 1 cup fresh mango (pureed)
• 2 tbsp shredded coconut (for garnish)
• Fresh mint (for garnish, optional)

Instructions:

1. In a bowl, combine the chia seeds, coconut milk, maple syrup, and vanilla extract. Stir well to avoid clumping.
2. Cover the bowl and refrigerate for at least 4 hours, or overnight, allowing the chia seeds to absorb the liquid and thicken.
3. Once the chia pudding has set, spoon it into serving glasses or bowls.
4. Top with fresh mango puree, a sprinkle of shredded coconut, and fresh mint if desired.
5. Serve chilled and enjoy the tropical flavors of this healthy and refreshing treat!

This Vegan Chia Pudding with Mango and Coconut is a light, tropical treat that’s perfect for warm spring days. The chia pudding offers a smooth, creamy texture, while the sweet mango puree and coconut garnish add a delightful contrast. It’s easy to prepare ahead of time, making it a convenient dessert option for busy days. Whether you’re looking for a healthy snack or a satisfying dessert, this chia pudding will provide a refreshing, nutritious option that everyone will love.

Vegan Apricot Almond Tart

The Vegan Apricot Almond Tart is a rich and flavorful dessert that combines the sweet-tartness of apricots with the nutty richness of almonds. This tart features a delicate, buttery almond crust and is filled with a creamy almond-based filling, topped with thin slices of fresh apricot. The balance of the tart fruit and the sweet, smooth filling makes this dessert an ideal spring treat that feels indulgent yet light. It’s perfect for any gathering or as a special treat to enjoy during the vibrant spring months.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup coconut oil (melted)
• 2 tbsp maple syrup
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 1 cup raw almonds
• 1/4 cup almond milk
• 2 tbsp maple syrup (for filling)
• 3-4 fresh apricots (sliced)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a tart pan with coconut oil or line it with parchment paper.
2. In a bowl, combine the almond flour, coconut flour, melted coconut oil, maple syrup, vanilla extract, and salt. Stir until a dough forms.
3. Press the dough evenly into the base and up the sides of the tart pan.
4. Bake the crust for 10-12 minutes or until golden brown. Remove from the oven and let it cool.
5. In a food processor, blend the raw almonds, almond milk, and maple syrup until smooth. Spread this almond mixture over the cooled crust.
6. Arrange the apricot slices over the almond filling.
7. Bake for another 15-20 minutes, or until the almond filling is set.
8. Let the tart cool before slicing and serving.

The Vegan Apricot Almond Tart is a perfect springtime dessert that showcases the flavors of the season. The almond crust and filling add a satisfying richness, while the fresh apricots bring a burst of brightness to each bite. This tart is an elegant choice for a dessert table or an afternoon treat. It’s naturally vegan, gluten-free, and offers a wonderful balance of sweet and savory notes, making it a delightful dessert for all to enjoy.

Vegan Chocolate Dipped Strawberries

Vegan Chocolate Dipped Strawberries are a simple yet luxurious spring treat that combines the juiciness of fresh strawberries with the rich flavor of dairy-free chocolate. These chocolate-covered strawberries are easy to make and are perfect for any occasion, whether it’s a special dessert for a celebration or just a delightful snack to enjoy with a cup of tea. The crisp, juicy strawberry complements the smooth, melted chocolate, and the combination is sure to satisfy your chocolate cravings without being overly sweet.

Ingredients:

• 1 lb fresh strawberries (washed and dried)
• 1 cup dairy-free chocolate chips
• 1 tsp coconut oil (to help with melting)
• 1 tbsp chopped pistachios (optional, for garnish)
• 1 tbsp shredded coconut (optional, for garnish)

Instructions:

1. Line a baking sheet with parchment paper.
2. In a heatproof bowl, melt the dairy-free chocolate chips with the coconut oil using a double boiler method or in the microwave in 30-second intervals, stirring until smooth.
3. Hold each strawberry by the stem and dip it into the melted chocolate, ensuring that at least half of the strawberry is coated.
4. Place the dipped strawberries onto the prepared baking sheet.
5. Optional: Sprinkle some chopped pistachios or shredded coconut on top of the chocolate for added texture and flavor.
6. Refrigerate the strawberries for at least 30 minutes, or until the chocolate has set.
7. Serve chilled and enjoy the delicious combination of fruit and chocolate.

Vegan Chocolate Dipped Strawberries are an indulgent yet light dessert that highlights the freshness of strawberries and the richness of dairy-free chocolate. They are incredibly simple to prepare and make for a luxurious treat with minimal effort. Perfect for springtime celebrations, these chocolate-dipped strawberries add an elegant touch to any occasion. Whether as a dessert for two or a treat to share, they offer a satisfying, sweet, and slightly tangy experience that everyone will adore.

Vegan Strawberry Shortcake Cupcakes

Vegan Strawberry Shortcake Cupcakes offer a delightful twist on the classic strawberry shortcake, presented in individual cupcake form. These cupcakes are light, fluffy, and topped with fresh strawberries and coconut whipped cream, making them the perfect spring dessert. The sweet strawberries pair beautifully with the moist vanilla cupcakes, while the whipped cream adds a creamy, dreamy finish. These cupcakes are not only delicious but also visually stunning, making them an excellent choice for spring gatherings and special occasions.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup almond milk
• 1/4 cup vegetable oil
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1 tbsp apple cider vinegar
• 2 cups fresh strawberries (sliced)
• 1 cup coconut cream (chilled)
• 2 tbsp powdered sugar (for whipped cream)

Instructions:

1. Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a separate bowl, combine the almond milk, vegetable oil, maple syrup, vanilla extract, and apple cider vinegar.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
6. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
7. While the cupcakes are cooling, prepare the coconut whipped cream: Beat the chilled coconut cream with powdered sugar until fluffy.
8. Once the cupcakes have cooled, top each with sliced strawberries and a dollop of whipped cream.
9. Serve immediately and enjoy the light and fluffy goodness!

Vegan Strawberry Shortcake Cupcakes are a delightful and refreshing treat for spring, offering a light, fluffy texture and a perfect balance of sweetness. The combination of fresh strawberries, coconut whipped cream, and soft cupcakes makes for a crowd-pleasing dessert that’s not only vegan but also indulgent. They’re easy to make, customizable, and perfect for parties, picnics, or any springtime celebration. These cupcakes are guaranteed to brighten up any occasion with their vibrant colors and delicious flavor!

Vegan Peach Crisp

Vegan Peach Crisp is a simple, comforting dessert that’s perfect for spring when fresh peaches are in season. This dessert features juicy, tender peaches baked with a sweet, cinnamon-spiced crumble topping. The oats in the topping give it a satisfying crunch, and the natural sweetness of the peaches shines through, creating a dessert that’s both light and indulgent. Vegan Peach Crisp is not only delicious but also easy to make, making it the perfect dessert to serve for family dinners or casual gatherings.

Ingredients:

• 4 cups fresh peaches (peeled and sliced)
• 1/4 cup maple syrup
• 1 tbsp lemon juice
• 1 tbsp cornstarch
• 1 cup rolled oats
• 1/2 cup almond flour
• 1/4 cup coconut sugar
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/4 cup coconut oil (melted)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish.
2. In a bowl, toss the sliced peaches with maple syrup, lemon juice, and cornstarch. Spread the peach mixture evenly in the prepared baking dish.
3. In another bowl, combine the rolled oats, almond flour, coconut sugar, cinnamon, and salt.
4. Add the melted coconut oil to the oat mixture and stir until everything is well combined.
5. Sprinkle the crumble topping evenly over the peaches.
6. Bake for 35-40 minutes, or until the peaches are bubbling and the topping is golden brown.
7. Let the crisp cool slightly before serving.
8. Serve warm with a scoop of dairy-free ice cream or a dollop of coconut whipped cream.

Vegan Peach Crisp is a sweet, comforting dessert that highlights the delicious flavors of fresh peaches while offering a satisfying, crunchy topping. It’s a perfect choice for a spring dessert, as it’s easy to make and full of seasonal flavor. The combination of the juicy peaches and the crisp topping makes each bite irresistibly good. Serve it warm with ice cream or whipped cream for an extra indulgent treat, and enjoy the comforting, natural sweetness that comes with every bite.

Vegan Lemon Poppy Seed Scones

Vegan Lemon Poppy Seed Scones are a delightful treat for spring, offering a perfect balance of zesty lemon and crunchy poppy seeds. These scones are light and tender, with a golden-brown exterior and a soft, flaky interior. They’re slightly sweet with a hint of tartness from the lemon, making them the ideal companion for a springtime tea party or brunch. With their simple ingredients and easy preparation, these scones are sure to become a favorite in your vegan baking repertoire.

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup coconut sugar
• 1 tbsp baking powder
• 1/4 tsp salt
• 2 tbsp poppy seeds
• 1/2 cup coconut oil (solid)
• 1/2 cup almond milk
• Zest of 1 lemon
• 2 tbsp lemon juice
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, coconut sugar, baking powder, salt, and poppy seeds.
3. Add the solid coconut oil and use a pastry cutter or your fingers to cut it into the dry ingredients until the mixture resembles coarse crumbs.
4. Add the almond milk, lemon zest, lemon juice, and vanilla extract. Stir until just combined—be careful not to overmix.
5. Turn the dough onto a floured surface and gently pat it into a 1-inch thick circle. Cut the dough into 8 wedges and place them on the prepared baking sheet.
6. Bake for 18-20 minutes, or until the scones are golden brown.
7. Let the scones cool slightly before serving, and enjoy with a cup of tea or coffee.

Vegan Lemon Poppy Seed Scones are a light, flavorful dessert that perfectly captures the essence of spring. The combination of tangy lemon and the delicate crunch of poppy seeds makes for a refreshing treat. These scones are easy to make and are perfect for any occasion, whether you’re hosting a spring brunch or simply craving a light, vegan dessert. Their soft, flaky texture and fresh citrus flavor will leave everyone coming back for more!

Note: More recipes are coming soon!