50+ Easy and Delicious Easter Vegan Baking Recipes You Need to Try

Easter is the perfect time to gather with friends and family, and what better way to celebrate than with a table full of delicious, homemade treats?

If you’re looking to impress your loved ones with some plant-based baking this holiday, you’re in for a treat!

From fluffy, dairy-free cakes to zesty lemon bars and decadent chocolate desserts, the possibilities are endless when it comes to vegan Easter baking.

Whether you’re hosting a holiday brunch, making treats for an Easter egg hunt, or simply indulging in sweet baked goods, these 50+ Easter vegan baking recipes will bring joy to your table.

Not only will you find classic Easter flavors like carrot cake, lemon, and coconut, but you’ll also discover creative twists on traditional recipes that everyone can enjoy, regardless of dietary preferences.

So, let’s get baking and create some memorable, cruelty-free sweets that will make this Easter even sweeter.

50+ Easy and Delicious Easter Vegan Baking Recipes You Need to Try

This Easter, let’s embrace the joy of baking with kindness by opting for vegan recipes that are as delicious as they are thoughtful.

With over 50 plant-based baking ideas to choose from, you’ll be able to create a spread that satisfies every sweet tooth while staying true to a compassionate lifestyle.

Whether you prefer cakes, cookies, pies, or tarts, there’s a vegan Easter baking recipe here to suit every taste and occasion.

So, gather your ingredients, preheat your oven, and get ready to create mouthwatering desserts that will have everyone asking for seconds.

Here’s to a holiday filled with love, flavor, and unforgettable vegan treats!

Vegan Carrot Cake Cupcakes

These vegan carrot cake cupcakes are a springtime treat that’s perfect for Easter. The rich and flavorful cupcakes are made with fresh carrots, warm spices, and a dairy-free frosting, making them a hit with both vegan and non-vegan guests alike. They’re light yet satisfying, with a deliciously moist texture that melts in your mouth. Topped with a smooth vegan cream cheese frosting, these cupcakes add a touch of sweetness that complements the spiced cake.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp salt
• ½ cup brown sugar
• ¼ cup coconut oil (melted)
• 1 cup grated carrots
• 1/3 cup unsweetened applesauce
• 1 tsp vanilla extract
• ½ cup almond milk
• 1 tbsp apple cider vinegar
• 1 cup powdered sugar (for frosting)
• ½ cup vegan cream cheese
• 1 tbsp vegan butter (room temperature)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a cupcake tray with paper 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 brown sugar, melted coconut oil, applesauce, vanilla extract, almond milk, and apple cider vinegar. Stir well.
4. Gradually add the wet ingredients into the dry ingredients, mixing until just combined.
5. Fold in the grated carrots until evenly distributed throughout the batter.
6. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
7. Bake for 20–25 minutes or until a toothpick inserted into the center comes out clean.
8. While the cupcakes are cooling, make the frosting by beating together the vegan cream cheese, vegan butter, and powdered sugar until smooth and fluffy.
9. Once the cupcakes are completely cool, frost with the vegan cream cheese frosting.

The carrot cake cupcakes are both light and decadent, offering the perfect balance of flavor and texture. The rich and creamy frosting complements the spiced cupcakes wonderfully, providing a decadent finish to each bite. These vegan cupcakes are not just Easter-friendly but a crowd-pleaser at any occasion, proving that vegan desserts can be as indulgent and delicious as their non-vegan counterparts.

Vegan Lemon Poppy Seed Cake

Bright, zesty, and refreshing, this vegan lemon poppy seed cake is a delightful way to celebrate Easter. The tangy lemon flavor combined with the crunch of poppy seeds creates a perfect springtime dessert. With a light, fluffy texture and an easy-to-make glaze, this cake is a wonderful centerpiece for any Easter brunch or gathering.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 2 tbsp poppy seeds
• ¼ tsp salt
• 1 cup sugar
• 1/3 cup vegetable oil
• 1 cup almond milk
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• 1 tbsp apple cider vinegar
• 1 cup powdered sugar (for glaze)
• 1 tbsp fresh lemon juice (for glaze)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, poppy seeds, and salt.
3. In a separate bowl, combine the sugar, oil, almond milk, lemon juice, lemon zest, vanilla extract, and apple cider vinegar. Mix until smooth.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 35-40 minutes, or until a toothpick inserted comes out clean.
7. While the cake cools, prepare the glaze by whisking together the powdered sugar and lemon juice until smooth.
8. Once the cake has cooled completely, drizzle the glaze over the top and let it set before serving.

The vegan lemon poppy seed cake is a perfect combination of tangy and sweet, with the lemon flavor being fresh and not overpowering. The addition of poppy seeds gives it a pleasant crunch, while the glaze adds a beautiful glossy finish. This cake is ideal for those who love citrus flavors and want a light yet flavorful dessert to bring to their Easter celebrations.

Vegan Chocolate Mint Cookies

These vegan chocolate mint cookies are a perfect sweet treat for the Easter season. Rich and fudgy, with a hint of refreshing mint flavor, these cookies will satisfy any chocolate lover’s cravings. The mint pairs wonderfully with the deep chocolate flavor, making each bite feel like a special indulgence. Whether served for dessert or as a snack, these cookies are a delightful addition to any Easter spread.

Ingredients:

• 1 cup all-purpose flour
• 1/3 cup cocoa powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup coconut oil (melted)
• 1 cup brown sugar
• ¼ cup almond milk
• 1 tsp peppermint extract
• 1 tsp vanilla extract
• ½ cup dairy-free chocolate chips
• ¼ cup chopped mint leaves (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together the flour, cocoa powder, baking soda, and salt.
3. In a separate large bowl, mix the melted coconut oil, brown sugar, almond milk, peppermint extract, and vanilla extract.
4. Gradually combine the wet ingredients with the dry ingredients, stirring until fully incorporated.
5. Fold in the chocolate chips and chopped mint leaves (if using).
6. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Flatten each dough ball slightly with your fingers or a fork.
8. Bake for 10–12 minutes, or until the edges are firm but the centers are still slightly soft.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These vegan chocolate mint cookies have the perfect balance of chocolate richness and refreshing mint. The fudgy texture and the minty flavor create a satisfying treat, making them an irresistible dessert for any occasion. They’re easy to make, and the mint adds a refreshing twist to the classic chocolate cookie. This Easter, surprise your guests with these unique, yet simple, chocolate mint cookies!

Vegan Strawberry Shortcake

This vegan strawberry shortcake is a light, fluffy, and refreshing dessert that’s perfect for Easter celebrations. With a sweet, tender biscuit base, topped with fresh, juicy strawberries and dairy-free whipped cream, it’s a delicious way to enjoy the flavors of spring. This dessert is not only vegan but also gluten-free friendly with simple substitutions, making it suitable for a variety of dietary preferences.

Ingredients:

• 1 ½ cups all-purpose flour (or gluten-free flour blend)
• 2 tsp baking powder
• 1 tbsp sugar
• ¼ tsp salt
• 1/3 cup coconut oil (chilled)
• ¾ cup almond milk
• 1 tsp vanilla extract
• 2 cups fresh strawberries, sliced
• 2 tbsp maple syrup (for strawberries)
• 1 cup coconut cream (for whipped cream)
• 1 tbsp powdered sugar (for whipped cream)
• ½ tsp vanilla extract (for whipped cream)

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix the flour, baking powder, sugar, and salt.
3. Cut the chilled coconut oil into small pieces and add it to the dry ingredients. Use a pastry cutter or your fingers to work the coconut oil into the flour until the mixture resembles coarse crumbs.
4. Slowly pour in 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 it out to about 1-inch thickness and use a round cookie cutter to cut out biscuits.
6. Place the biscuits on the prepared baking sheet and bake for 15-18 minutes, or until golden brown.
7. While the biscuits are baking, mix the sliced strawberries with maple syrup and set aside to allow the strawberries to release their juices.
8. For the whipped cream, beat the coconut cream, powdered sugar, and vanilla extract in a chilled bowl until soft peaks form.
9. Once the biscuits have cooled slightly, slice them in half. Layer with strawberries and whipped cream, and serve.

The vegan strawberry shortcake is a perfect balance of light, sweet flavors and textures. The biscuit base provides a crumbly, buttery foundation, while the juicy strawberries and creamy coconut whipped cream add freshness and indulgence. This dessert is sure to be a crowd-pleaser, offering a refreshing and comforting treat for your Easter gathering.

Vegan Hot Cross Buns

Hot cross buns are a classic Easter treat, and this vegan version stays true to the rich, spiced flavor of the traditional recipe while being completely plant-based. These soft, pillowy buns are filled with currants and scented with warming spices, topped with a simple cross made from icing. They are perfect for Easter brunch or as a sweet snack during the holiday weekend.

Ingredients:

• 3 ½ cups all-purpose flour
• 2 tsp instant yeast
• 1 tsp salt
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ cup coconut sugar (or brown sugar)
• ½ cup almond milk (warmed)
• ¼ cup coconut oil (melted)
• 1 cup currants or raisins
• 1 tbsp lemon zest
• 1 tbsp orange zest
• ½ cup warm water
• 2 tbsp maple syrup (for glazing)
• 1 tbsp non-dairy milk (for glazing)

Instructions:

1. In a large bowl, whisk together the flour, yeast, salt, cinnamon, nutmeg, and coconut sugar.
2. In a separate bowl, mix the warmed almond milk, melted coconut oil, and warm water. Add this wet mixture to the dry ingredients and stir until a dough forms.
3. Turn the dough out onto a floured surface and knead for about 5–7 minutes until smooth and elastic. Add in the currants, lemon zest, and orange zest, and knead again to incorporate.
4. Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise for 1–2 hours, or until doubled in size.
5. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
6. Punch down the dough and divide it into 12 equal portions. Shape each portion into a ball and place them on the baking sheet, leaving a little space between each.
7. In a small bowl, mix a tablespoon of non-dairy milk with the maple syrup. Brush the tops of the buns with this mixture to give them a golden sheen.
8. Bake for 20–25 minutes, or until the buns are golden brown on top.
9. For the cross, mix a small amount of flour with water to create a thick paste, then pipe a cross over the top of each bun using a piping bag.
10. Let the buns cool slightly before serving.

These vegan hot cross buns are soft and fragrant, with a delightful combination of spices and sweet currants. The cross adds a traditional touch, and the buns are perfectly glazed, making them an irresistible Easter treat. Whether enjoyed for breakfast or as a snack, these buns will add a comforting and festive touch to your holiday.

Vegan Coconut Macaroons

These vegan coconut macaroons are a sweet, chewy, and delightful treat that’s perfect for Easter. Made with shredded coconut and a simple blend of ingredients, they’re naturally gluten-free and vegan, making them an inclusive dessert option for any holiday gathering. The crispy outer layer and chewy center make each bite a satisfying indulgence, and they’re finished off with a drizzle of dairy-free chocolate for extra sweetness.

Ingredients:

• 2 ½ cups shredded unsweetened coconut
• ¼ cup coconut sugar
• 1 tbsp cornstarch
• ¼ tsp salt
• 1 tsp vanilla extract
• 1/3 cup almond milk
• ¼ cup maple syrup
• ½ cup dairy-free chocolate chips (for drizzling)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the shredded coconut, coconut sugar, cornstarch, and salt.
3. In a separate bowl, whisk together the almond milk, vanilla extract, and maple syrup.
4. Pour the wet ingredients into the dry ingredients and stir until the mixture is well combined. The mixture should hold together when pressed.
5. Using your hands or a spoon, shape the mixture into small mounds and place them on the prepared baking sheet.
6. Bake for 15–20 minutes, or until the macaroons are golden brown on the edges.
7. While the macaroons are cooling, melt the dairy-free chocolate chips in a microwave-safe bowl or over a double boiler.
8. Drizzle the melted chocolate over the cooled macaroons.
9. Allow the chocolate to set before serving.

These vegan coconut macaroons are a simple yet delicious treat. The chewy coconut interior and crisp outer shell create a satisfying texture, while the chocolate drizzle adds an indulgent finishing touch. They’re naturally sweetened and have a tropical flavor that’s perfect for Easter, making them a festive addition to any dessert table.

Vegan Pea and Mint Scones

These vegan pea and mint scones are a savory delight, perfect for a light brunch or as a snack during your Easter celebration. Fluffy, tender, and full of fresh peas and mint, they combine a savory twist on the traditional scone. Served with vegan butter or a dollop of dairy-free cream cheese, they offer a refreshing and flavorful bite, perfect for those who enjoy a more herbaceous treat at Easter.

Ingredients:

• 2 cups all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• 1 tsp dried thyme
• 1 cup fresh or frozen peas (thawed)
• 1/3 cup coconut oil (chilled)
• 1/2 cup almond milk (or any plant-based milk)
• 1 tbsp maple syrup
• 2 tbsp fresh mint, finely chopped
• 1 tsp lemon zest (optional)

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, salt, and dried thyme.
3. Cut the chilled coconut oil into small cubes and add it to the dry ingredients. Use a pastry cutter or your fingers to work the oil into the flour until the mixture resembles coarse crumbs.
4. Fold in the peas, chopped mint, and lemon zest if using, ensuring they are evenly distributed throughout the dough.
5. Gradually add the almond milk and maple syrup, stirring until the dough comes together. If the dough feels too dry, add a splash more almond milk.
6. Turn the dough onto a floured surface and gently knead it a few times before rolling it out to about 1-inch thickness.
7. Cut the dough into rounds or wedges and place them on the prepared baking sheet.
8. Bake for 15-20 minutes, or until golden brown on top.
9. Allow the scones to cool for a few minutes before serving with vegan butter or cream cheese.

These savory vegan pea and mint scones are light and fluffy, with bursts of freshness from the mint and peas. The combination of earthy peas and aromatic mint creates a unique flavor profile, making these scones a standout dish at your Easter brunch. Serve them warm for a comforting, plant-based addition to your holiday spread.

Vegan Raspberry Almond Tart

A sweet, tart, and nutty treat, this vegan raspberry almond tart is a perfect choice for an elegant Easter dessert. The almond crust is rich and buttery, while the raspberry filling provides a tangy burst of flavor that pairs perfectly with the nutty almond cream. This tart is visually stunning and wonderfully delicious, making it an ideal centerpiece for any festive table.

Ingredients:

• 1 ½ cups almond flour
• 1/4 cup coconut flour
• 1 tbsp maple syrup
• 2 tbsp coconut oil (melted)
• 1 tsp vanilla extract
• 1 pinch salt
• 1 cup fresh raspberries
• 2 tbsp almond butter
• 1 tbsp maple syrup (for the filling)
• ½ cup canned coconut milk
• 2 tbsp cornstarch
• 1 tsp almond extract

Instructions:

1. Preheat the oven to 350°F (175°C) and lightly grease a tart pan or line it with parchment paper.
2. In a medium bowl, combine the almond flour, coconut flour, maple syrup, melted coconut oil, vanilla extract, and salt. Mix until the dough comes together.
3. Press the dough evenly into the bottom of the tart pan and up the sides. Bake for 10-12 minutes, or until golden brown.
4. While the crust is baking, prepare the almond filling by whisking together the almond butter, maple syrup, coconut milk, cornstarch, and almond extract in a small saucepan.
5. Heat the mixture over medium heat, stirring constantly until it thickens. Once it reaches a custard-like consistency, remove it from the heat.
6. Once the crust has cooled, spread a layer of the almond filling over the base.
7. Arrange the fresh raspberries evenly on top of the almond filling.
8. Return the tart to the oven and bake for an additional 10 minutes, or until the raspberries soften and the filling sets.
9. Allow the tart to cool before serving. Optionally, you can chill it for an hour for a firmer texture.

The vegan raspberry almond tart is a perfect balance of sweetness and tartness, with the almond filling providing a creamy, nutty contrast to the fresh raspberries. The almond flour crust offers a delicate, rich texture that complements the fruitiness of the raspberries. This tart will surely impress your guests with its elegant presentation and delightful flavors.

Vegan Lemon Poppy Seed Muffins

These vegan lemon poppy seed muffins are a refreshing and light breakfast or snack option for Easter. They are fluffy, full of citrus flavor, and dotted with poppy seeds that add a nice texture. Perfect for a springtime morning or as a sweet treat during an Easter gathering, these muffins will make your holiday morning extra special.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 2 tbsp poppy seeds
• ½ tsp salt
• 1 cup sugar
• 1/3 cup coconut oil (melted)
• 1 cup almond milk
• 2 tbsp lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• 1 tbsp apple cider vinegar
• 2 tbsp maple syrup (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, baking powder, baking soda, poppy seeds, and salt.
3. In a separate bowl, mix together the sugar, melted coconut oil, almond milk, lemon juice, lemon zest, vanilla extract, and apple cider vinegar.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. If the batter feels too thick, add a splash of almond milk to loosen it up.
5. Divide the batter evenly into the muffin cups, filling each about 2/3 full.
6. Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These vegan lemon poppy seed muffins are a delightful combination of zesty lemon and crunchy poppy seeds, creating a light yet satisfying texture. The bright lemon flavor shines through, making them a perfect addition to your Easter brunch. They are easy to make, and their lightness makes them an ideal springtime snack or breakfast option.

Vegan Carrot Cake Cupcakes

These vegan carrot cake cupcakes are a delicious and moist dessert that brings all the comforting flavors of a classic carrot cake into an easy-to-serve individual treat. Packed with shredded carrots, warm spices, and topped with a smooth vegan cream cheese frosting, these cupcakes make a perfect addition to any Easter celebration. They are light, perfectly spiced, and full of wholesome ingredients, making them an irresistible treat for guests of all ages.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp salt
• 1 cup grated carrots
• ½ cup unsweetened applesauce
• ¼ cup maple syrup
• ½ cup almond milk
• 1 tsp vanilla extract
• 2 tbsp ground flaxseed (mixed with 6 tbsp water)
• 1/3 cup chopped walnuts (optional)

For the Frosting:

• 1 cup cashews (soaked for 4 hours, then drained)
• ¼ cup coconut oil, melted
• 2 tbsp maple syrup
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
3. In a separate bowl, mix the grated carrots, applesauce, maple syrup, almond milk, vanilla extract, and flaxseed mixture.
4. Add the wet ingredients to the dry ingredients and stir until just combined. If using walnuts, fold them into the batter.
5. Divide the batter evenly between the cupcake liners, filling each about 2/3 full.
6. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
7. While the cupcakes are cooling, prepare the frosting by blending the soaked cashews, melted coconut oil, maple syrup, lemon juice, vanilla extract, and salt in a high-speed blender or food processor until smooth.
8. Once the cupcakes have cooled, frost them with the vegan cream cheese frosting.

These vegan carrot cake cupcakes are perfectly spiced with cinnamon and nutmeg, complemented by the natural sweetness of grated carrots. The cashew-based cream cheese frosting is a rich, velvety finish that pairs beautifully with the moist, flavorful cake. They are a crowd-pleasing treat for Easter or any spring celebration, bringing a touch of elegance to your dessert table.

Vegan Chocolate Coconut Nest Cookies

These vegan chocolate coconut nest cookies are a fun and festive Easter treat, ideal for both kids and adults. Made with shredded coconut, rich dark chocolate, and topped with candy “eggs,” they look like little nests and taste absolutely divine. These cookies are easy to make, requiring minimal ingredients, and they are perfect for adding a playful touch to your holiday dessert spread.

Ingredients:

• 1 ½ cups shredded unsweetened coconut
• ½ cup almond flour
• 2 tbsp maple syrup
• 3 tbsp coconut oil (melted)
• 1 tsp vanilla extract
• 1/4 tsp salt
• 4 oz dairy-free dark chocolate
• 10–12 small vegan candy eggs (or jelly beans, for decoration)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, combine the shredded coconut, almond flour, maple syrup, melted coconut oil, vanilla extract, and salt. Stir until well combined.
3. Scoop tablespoon-sized portions of the coconut mixture and roll them into small balls. Place them on the prepared baking sheet and gently flatten each one into a disc shape.
4. Use your thumb or the back of a spoon to create a small indentation in the center of each cookie, forming a “nest.”
5. Bake the cookies for 10–12 minutes, or until the edges are golden brown.
6. While the cookies are cooling, melt the dark chocolate in a microwave-safe bowl or over a double boiler.
7. Once the cookies are cool, spoon a small amount of melted chocolate into each nest, and top with a vegan candy egg.
8. Let the cookies set for about 30 minutes before serving.

These vegan chocolate coconut nest cookies are a fun, indulgent treat that captures the spirit of Easter. The shredded coconut gives the cookies a chewy texture, while the dark chocolate adds richness, and the candy eggs complete the nest design. These cookies are both playful and delicious, making them a perfect addition to any Easter dessert platter.

Vegan Lemon Blueberry Cheesecake Bars

These vegan lemon blueberry cheesecake bars are a creamy, tangy, and refreshing dessert that combines the richness of a cheesecake with the brightness of lemon and the sweetness of blueberries. Made with a cashew-based filling and a crunchy almond crust, these bars are as easy to make as they are delicious. The vibrant color and flavor make them a beautiful and indulgent treat for Easter.

Ingredients:

• 1 ½ cups almonds
• 1 cup medjool dates (pitted)
• 1 tbsp coconut oil (melted)
• 1 ½ cups cashews (soaked for 4 hours, then drained)
• 1/3 cup coconut milk
• 2 tbsp maple syrup
• 1 tbsp lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• ¼ tsp salt
• 1 cup fresh blueberries (or frozen)

Instructions:

1. Line an 8×8-inch baking pan with parchment paper.
2. In a food processor, combine the almonds, medjool dates, and melted coconut oil. Process until the mixture forms a sticky dough.
3. Press the almond mixture evenly into the bottom of the prepared pan to form the crust. Place the pan in the refrigerator to set while you prepare the filling.
4. In a high-speed blender or food processor, combine the soaked cashews, coconut milk, maple syrup, lemon juice, lemon zest, vanilla extract, and salt. Blend until smooth and creamy.
5. Pour the cashew mixture over the crust and spread it evenly.
6. Top the filling with fresh blueberries, gently pressing them into the filling.
7. Freeze the cheesecake bars for at least 4 hours or until firm.
8. Once set, slice into squares and serve chilled.

These vegan lemon blueberry cheesecake bars offer a creamy, indulgent dessert with the perfect balance of tart lemon and sweet blueberries. The cashew filling is rich and velvety, while the almond crust provides a satisfying crunch. They are the ideal dessert for Easter, providing a refreshing and delicious option for anyone looking for a lighter, plant-based treat.

Vegan Strawberry Shortcake Biscuits

These vegan strawberry shortcake biscuits are a perfect springtime treat that brings together flaky, buttery biscuits with sweet, juicy strawberries and a light, dairy-free whipped cream. The combination of the tender biscuits and fresh strawberries creates a classic, irresistible dessert, making it a beautiful addition to any Easter celebration. Easy to make and bursting with flavor, these shortcakes will surely become a seasonal favorite.

Ingredients:

• 2 cups all-purpose flour
• 2 tbsp sugar
• 2 tsp baking powder
• ½ tsp salt
• 1/3 cup coconut oil (chilled)
• 1 cup coconut milk (or any plant-based milk)
• 1 tsp vanilla extract
• 2 cups fresh strawberries, hulled and sliced
• 2 tbsp maple syrup (for the strawberries)
• 1 cup coconut whipped cream (or vegan whipped topping)

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the chilled coconut oil to the dry ingredients and cut it in using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4. Pour in the coconut milk and vanilla extract, and stir until just combined. Be careful not to overwork the dough.
5. Turn the dough onto a floured surface and gently knead it a few times. Pat it out into a 1-inch thick rectangle, then cut out biscuit rounds using a cookie cutter or glass.
6. Place the biscuits on the prepared baking sheet and bake for 12-15 minutes or until golden brown.
7. While the biscuits bake, mix the sliced strawberries with maple syrup and set aside to macerate.
8. Once the biscuits are cooled slightly, split them in half. Top the bottom half with a generous spoonful of strawberries and some coconut whipped cream, then place the top half of the biscuit on top.
9. Serve immediately, garnished with more strawberries and whipped cream.

These vegan strawberry shortcake biscuits are a wonderful combination of flaky biscuit texture, sweet strawberries, and creamy whipped topping. The coconut oil and milk give the biscuits a rich, buttery flavor, while the fresh strawberries add a light, juicy sweetness. This dessert is both comforting and refreshing, making it a perfect treat for Easter.

Vegan Chocolate Hazelnut Tart

This vegan chocolate hazelnut tart is a decadent, rich dessert with a smooth, creamy chocolate filling and a crunchy hazelnut crust. The combination of chocolate and hazelnuts is irresistible, offering a sophisticated treat for Easter. With its nutty base and silky chocolate topping, this tart is as elegant as it is delicious.

Ingredients:

• 1 ½ cups crushed hazelnuts (or hazelnut flour)
• ½ cup rolled oats
• 2 tbsp maple syrup
• 1/3 cup coconut oil (melted)
• 1 pinch salt
• 1 ½ cups dairy-free dark chocolate
• 1 cup coconut milk
• 1 tbsp maple syrup (for the filling)
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a tart pan or line it with parchment paper.
2. In a food processor, combine the crushed hazelnuts, rolled oats, maple syrup, melted coconut oil, and salt. Process until the mixture starts to come together.
3. Press the mixture into the bottom and up the sides of the tart pan to form the crust. Bake for 8-10 minutes or until golden brown. Set aside to cool.
4. While the crust cools, prepare the chocolate filling by melting the dark chocolate in a double boiler or microwave.
5. In a small saucepan, heat the coconut milk over medium heat until it just begins to simmer.
6. Pour the warm coconut milk into the melted chocolate and stir until smooth. Add maple syrup and vanilla extract, mixing well.
7. Pour the chocolate filling into the cooled crust and smooth the top with a spatula.
8. Refrigerate for at least 2 hours, or until the tart is firm.
9. Before serving, garnish with chopped hazelnuts or a drizzle of melted chocolate if desired.

This vegan chocolate hazelnut tart is a luxurious dessert that blends the richness of chocolate with the nutty crunch of hazelnuts. The combination of the nutty crust and creamy filling makes it a showstopper at any gathering. Its smooth texture and intense chocolate flavor make it a perfect, indulgent Easter treat.

Vegan Lemon Coconut Bars

These vegan lemon coconut bars are a refreshing, sweet-tart dessert that’s perfect for spring. With a coconut base and a zesty lemon filling, these bars offer a combination of flavors that is both bright and comforting. They’re easy to make and packed with citrusy goodness, making them a fantastic choice for your Easter table.

Ingredients:

• 1 ½ cups shredded unsweetened coconut
• 1 cup oat flour
• 1/3 cup maple syrup
• 1/3 cup coconut oil (melted)
• 1 tsp vanilla extract
• 1 ½ cups coconut milk
• 2 tbsp lemon juice
• 1 tbsp lemon zest
• 2 tbsp cornstarch
• ¼ cup maple syrup (for the filling)

Instructions:

1. Preheat the oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.
2. In a bowl, combine the shredded coconut, oat flour, maple syrup, melted coconut oil, and vanilla extract. Stir until well mixed.
3. Press the mixture evenly into the bottom of the prepared baking dish to form the crust.
4. Bake the crust for 12-15 minutes, or until golden brown. Remove from the oven and set aside.
5. In a saucepan, whisk together the coconut milk, lemon juice, lemon zest, cornstarch, and maple syrup. Heat over medium heat, whisking constantly until the mixture thickens into a custard-like consistency.
6. Pour the lemon filling over the baked coconut crust and smooth the top with a spatula.
7. Return to the oven and bake for an additional 15-18 minutes, until the filling is set.
8. Allow the bars to cool completely before slicing into squares.
9. Serve chilled, optionally garnished with extra lemon zest or coconut flakes.

These vegan lemon coconut bars are the perfect balance of creamy, tangy, and sweet. The coconut crust provides a satisfying crunch that complements the rich, citrusy filling. They’re a light and refreshing dessert, making them an ideal choice for your Easter celebration.

Note: More recipes​ are coming soon!