50+ Delicious Easter Vegan Dinner Recipes for a Plant-Based Feast

Easter is a time for family gatherings, celebration, and of course, delicious food.

While traditional Easter dinners often revolve around ham, lamb, or other animal products, there’s a growing trend of plant-based and vegan meals that are just as rich in flavor and festivity.

Whether you’re vegan, plant-curious, or simply want to enjoy a healthier, more sustainable holiday, these 50+ vegan Easter dinner recipes will inspire you to create a memorable meal that’s both delicious and kind to the planet.

From hearty main dishes to savory sides, fresh salads, and indulgent desserts, this collection has something for everyone.

You’ll find recipes that make the most of seasonal vegetables like asparagus, spring peas, and tender greens, along with rich, comforting flavors that make Easter dinner feel special.

Whether you’re hosting a full vegan Easter feast or just want to add a plant-based dish to your table, these recipes will help you create a festive spread that’s sure to delight your guests.

50+ Delicious Easter Vegan Dinner Recipes for a Plant-Based Feast

With these 50+ vegan Easter dinner recipes, you can easily create a meal that’s not only delicious but also nourishing and sustainable.

Whether you’re serving up a savory mushroom Wellington, a fresh and vibrant spring vegetable salad, or indulging in a decadent vegan chocolate coconut tart for dessert, there are endless possibilities for a plant-based Easter feast.

Celebrate the season with wholesome, vibrant dishes that bring the flavors of spring to life while making a positive impact on the planet.

Let these recipes inspire your Easter menu and enjoy a festive holiday that’s both delicious and compassionate.

Vegan Stuffed Portobello Mushrooms

A delightful and savory dish, these stuffed portobello mushrooms are filled with a flavorful mixture of quinoa, spinach, sun-dried tomatoes, and vegan cheese. It’s a great main course for an Easter dinner, offering rich textures and vibrant flavors. The mushrooms are hearty enough to be filling but light enough to complement the spring season.

Ingredients

• 4 large portobello mushroom caps
• 1 cup cooked quinoa
• 1 cup fresh spinach, chopped
• ½ cup sun-dried tomatoes, chopped
• ¼ cup vegan cheese, shredded
• 2 cloves garlic, minced
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. Clean the mushroom caps and remove the stems, setting them aside. Place the mushroom caps on a baking sheet, gill side up.
3. In a pan, heat the olive oil over medium heat and sauté the garlic until fragrant.
4. Add the chopped spinach and cook until wilted. Stir in the sun-dried tomatoes and quinoa, and season with salt and pepper.
5. Remove from heat and mix in the vegan cheese.
6. Stuff the mushroom caps with the quinoa mixture, pressing down lightly.
7. Bake in the oven for about 20 minutes, or until the mushrooms are tender and the filling is golden.
8. Garnish with fresh parsley and serve immediately.

These stuffed portobello mushrooms are a standout dish for any vegan Easter dinner. They offer a combination of earthy mushrooms, fresh spinach, and the tang of sun-dried tomatoes, all brought together with the rich, melty vegan cheese. The quinoa adds a satisfying texture and nutritional boost, making this dish both delicious and hearty.

Vegan Lentil Shepherd’s Pie

This vegan shepherd’s pie is a comforting, hearty dish that’s perfect for Easter. Made with lentils and a blend of vegetables, this dish has all the flavors of the traditional version but is entirely plant-based. Topped with creamy mashed potatoes, it’s an ideal way to celebrate the season with a filling, nutritious meal.

Ingredients

• 1 cup dried green or brown lentils, rinsed
• 4 large potatoes, peeled and chopped
• 1 medium onion, chopped
• 2 carrots, diced
• 1 cup peas (frozen or fresh)
• 2 cloves garlic, minced
• 1 tsp thyme
• 1 tsp rosemary
• 1 tbsp tomato paste
• 2 tbsp olive oil
• 1 ½ cups vegetable broth
• 1 tbsp vegan butter
• Salt and pepper to taste

Instructions

1. Boil the potatoes in salted water until soft (about 15 minutes), then drain and mash with vegan butter and a pinch of salt. Set aside.
2. In a large pan, heat olive oil over medium heat and sauté the onion and garlic until softened.
3. Add the carrots and cook for another 5 minutes. Stir in the lentils, tomato paste, thyme, and rosemary, then pour in the vegetable broth.
4. Bring the mixture to a boil, then lower the heat and simmer until the lentils are tender (about 25 minutes). Add the peas during the last 5 minutes of cooking.
5. Preheat the oven to 400°F (200°C).
6. Spread the lentil and vegetable mixture into a baking dish and top with the mashed potatoes.
7. Bake in the oven for 20 minutes, or until the top is golden and slightly crispy.
8. Serve warm and enjoy!

This vegan lentil shepherd’s pie is a comforting and satisfying meal, with the perfect balance of savory flavors from the lentils, carrots, and peas, all enveloped in a creamy mashed potato topping. It’s hearty enough to be the centerpiece of your Easter dinner, offering both warmth and nourishment. The recipe is easily adaptable, allowing for substitutions based on what you have on hand.

Vegan Roasted Asparagus and Lemon Risotto

This vibrant and zesty risotto features roasted asparagus and a burst of fresh lemon, making it the ideal side or main dish for a vegan Easter dinner. The creamy texture of the risotto combined with the roasted asparagus provides a perfect balance of richness and freshness, perfect for celebrating the season.

Ingredients

• 1 bunch of asparagus, trimmed and cut into 2-inch pieces
• 1 cup Arborio rice
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tbsp olive oil
• 1 tbsp vegan butter
• Juice and zest of 1 lemon
• ½ cup dry white wine (optional)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Preheat your oven to 400°F (200°C).
2. Toss the asparagus with olive oil, salt, and pepper, and roast on a baking sheet for about 15 minutes, or until tender.
3. In a large pan, heat the vegan butter over medium heat and sauté the onion and garlic until softened.
4. Add the Arborio rice and toast it for 1-2 minutes, stirring occasionally.
5. If using wine, add it now and stir until absorbed.
6. Gradually add the vegetable broth, one ladle at a time, stirring constantly. Wait for the liquid to absorb before adding the next ladle. Continue until the rice is creamy and tender (about 18-20 minutes).
7. Stir in the roasted asparagus, lemon juice, and zest.
8. Season with salt and pepper, garnish with fresh parsley, and serve.

This vegan roasted asparagus and lemon risotto is an elegant, yet simple dish that brings bright, fresh flavors to your Easter table. The creamy risotto, infused with lemon zest, complements the tender roasted asparagus, offering a delicate balance of textures. It’s a fantastic option for those looking for a lighter, yet flavorful dish to enjoy with their vegan Easter feast.

Vegan Creamy Spinach and Artichoke Pasta

A rich and comforting pasta dish, this creamy spinach and artichoke pasta is perfect for an Easter dinner. The creamy, garlicky sauce is packed with flavor from sautéed spinach, artichokes, and a touch of nutritional yeast for a cheesy taste without dairy. It’s an indulgent yet healthy option that pairs beautifully with any Easter spread.

Ingredients

• 12 oz pasta (spaghetti, fettuccine, or penne)
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 2 cups fresh spinach, chopped
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1 cup canned coconut milk (or any plant-based milk)
• 1/4 cup nutritional yeast
• 1 tbsp lemon juice
• Salt and pepper to taste
• Fresh basil for garnish

Instructions

1. Cook the pasta according to package instructions, then drain, reserving 1 cup of pasta water.
2. In a large pan, heat olive oil over medium heat. Add the garlic and sauté until fragrant, about 1-2 minutes.
3. Stir in the spinach and cook until wilted, then add the artichokes and sauté for another 2 minutes.
4. Pour in the coconut milk and bring to a simmer. Add the nutritional yeast, lemon juice, salt, and pepper, and stir until the sauce is creamy and smooth.
5. Add the cooked pasta to the pan, tossing to coat in the creamy sauce. If needed, add some reserved pasta water to thin the sauce.
6. Garnish with fresh basil and serve immediately.

This creamy spinach and artichoke pasta is a dreamy dish that combines the richness of a dairy-free cream sauce with the earthiness of spinach and the tangy flavor of artichokes. It’s a versatile, crowd-pleasing dish for your vegan Easter dinner, offering both comfort and sophistication with minimal effort.

Vegan Carrot and Sweet Potato Casserole

This colorful casserole is a fantastic vegan Easter dinner option, combining the sweetness of carrots and sweet potatoes in a savory dish topped with a crispy, golden crust. It’s simple to make but looks and tastes impressive, making it a great side or main dish for your spring celebration.

Ingredients

• 2 large sweet potatoes, peeled and diced
• 4 large carrots, peeled and sliced
• 1 cup coconut milk (or any plant-based milk)
• 1 tbsp olive oil
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• Salt and pepper to taste
• 1/2 cup panko breadcrumbs
• Fresh parsley for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. Steam the sweet potatoes and carrots in a pot or steam basket for about 10 minutes, or until tender.
3. Once cooked, mash the sweet potatoes and carrots together with coconut milk, olive oil, cinnamon, nutmeg, ginger, salt, and pepper until smooth.
4. Transfer the mashed mixture into a greased baking dish and smooth the top with a spatula.
5. Sprinkle the panko breadcrumbs evenly over the casserole for a crispy topping.
6. Bake in the oven for 20-25 minutes, or until the top is golden and crispy.
7. Garnish with fresh parsley before serving.

This carrot and sweet potato casserole is a beautiful and hearty side dish with natural sweetness balanced by warm spices. It’s a wonderful addition to any vegan Easter spread, providing a rich and flavorful option that’s both satisfying and full of seasonal ingredients.

Vegan Roasted Vegetable Tart

This vibrant roasted vegetable tart features a flaky, golden crust filled with a medley of seasonal vegetables, including zucchini, bell peppers, and cherry tomatoes, all seasoned with herbs and baked to perfection. It’s a savory and visually stunning dish that will steal the show at your Easter dinner table.

Ingredients

• 1 sheet vegan puff pastry (thawed if frozen)
• 1 medium zucchini, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup cherry tomatoes, halved
• 2 tbsp olive oil
• 1 tbsp fresh thyme, chopped
• Salt and pepper to taste
• 1/4 cup vegan cream cheese or cashew cream (optional)

Instructions

1. Preheat your oven to 400°F (200°C).
2. Roll out the puff pastry sheet on a baking sheet lined with parchment paper. Use a fork to lightly score a border around the edges, about 1 inch from the edge.
3. Toss the zucchini, bell peppers, and cherry tomatoes in olive oil, thyme, salt, and pepper. Spread the vegetables evenly over the pastry, leaving the border around the edges.
4. (Optional) Dollop the vegan cream cheese or cashew cream in small spoonfuls on top of the vegetables.
5. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden and puffed and the vegetables are tender.
6. Serve warm or at room temperature, garnished with extra thyme or basil.

This roasted vegetable tart is a show-stopping dish that combines flaky pastry with tender, caramelized vegetables and aromatic herbs. It’s perfect for an Easter dinner, offering a light yet satisfying dish that’s full of flavor, texture, and color. The versatility of this tart allows you to swap in any favorite vegetables, making it an easy recipe to customize for your gathering.

Vegan Mushroom Wellington

This elegant and savory Vegan Mushroom Wellington is a perfect showstopper for your Easter dinner. With layers of tender mushrooms, spinach, and herbs wrapped in flaky puff pastry, it’s a delightful main course that’s both satisfying and sophisticated. It’s an ideal alternative to traditional meat-based Wellingtons, providing rich, umami flavors and a golden crust.

Ingredients

• 2 cups mushrooms (such as cremini or button), finely chopped
• 1 cup fresh spinach, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1/4 cup breadcrumbs
• 1 tbsp fresh thyme, chopped
• 1 tbsp olive oil
• 1 sheet vegan puff pastry (thawed if frozen)
• 2 tbsp vegan butter (melted)
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a pan, heat the olive oil over medium heat and sauté the onions and garlic until softened.
3. Add the chopped mushrooms and cook until all the moisture evaporates, and the mushrooms begin to brown. Stir in the spinach and cook until wilted.
4. Remove the pan from the heat and mix in the breadcrumbs, fresh thyme, salt, and pepper. Allow the mixture to cool.
5. Roll out the puff pastry sheet on a lightly floured surface. Place the cooled mushroom mixture in the center of the pastry.
6. Fold the pastry over the filling, sealing the edges and folding under any excess pastry. Brush the top with melted vegan butter.
7. Place the Wellington seam-side down on a baking sheet and bake for 30-35 minutes, or until golden and crispy.
8. Slice and serve warm.

This Vegan Mushroom Wellington is a beautifully savory and hearty dish that provides all the satisfaction of a traditional Wellington without the meat. The combination of mushrooms, spinach, and herbs gives it a rich flavor, while the flaky puff pastry adds a luxurious touch, making it perfect for your special Easter gathering.

Vegan Chickpea Salad with Lemon Tahini Dressing

This refreshing and light Vegan Chickpea Salad with Lemon Tahini Dressing is a wonderful side dish for your Easter dinner. Packed with protein-rich chickpeas, crisp cucumbers, and tangy red onions, it’s tossed in a creamy, lemony tahini dressing that brings it all together. It’s a bright, vibrant dish that complements any main course.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cucumber, diced
• 1/2 red onion, thinly sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh parsley, chopped
• 2 tbsp tahini
• Juice of 1 lemon
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the chickpeas, cucumber, red onion, cherry tomatoes, and parsley.
2. In a small bowl, whisk together the tahini, lemon juice, olive oil, salt, and pepper until smooth and creamy.
3. Pour the dressing over the salad and toss until everything is well-coated.
4. Serve immediately, or refrigerate for 30 minutes to let the flavors meld together.

This Vegan Chickpea Salad with Lemon Tahini Dressing is an easy and nutritious dish that’s perfect for a lighter side at your Easter dinner. The creamy dressing adds a tangy richness, while the fresh vegetables keep it light and crisp. It’s a wonderful way to balance out the other hearty dishes on your Easter table.

Vegan Lemon Blueberry Pound Cake

For dessert, this Vegan Lemon Blueberry Pound Cake is an irresistible treat that combines fresh blueberries with a zesty lemon flavor. The cake is moist, light, and bursting with fruity goodness, making it the perfect end to your vegan Easter dinner. It’s simple to make but incredibly delicious, with a beautiful balance of sweetness and tang.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup coconut oil (melted)
• 1 cup almond milk (or any plant-based milk)
• 1 tbsp lemon zest
• 1/4 cup fresh lemon juice
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup fresh blueberries (or frozen, thawed)
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C). Grease a loaf pan and line it with parchment paper.
2. In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, whisk together the melted coconut oil, almond milk, lemon zest, lemon juice, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
5. Gently fold in the blueberries.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
9. Slice and serve.

This Vegan Lemon Blueberry Pound Cake is a fresh, light dessert that’s bursting with flavor. The tangy lemon and sweet blueberries complement each other beautifully, while the cake itself is soft, moist, and satisfying. It’s the perfect dessert for your vegan Easter celebration, offering a refreshing yet indulgent treat to cap off the meal.

Vegan Spring Vegetable Soup

A light, comforting, and nourishing option for Easter, this Vegan Spring Vegetable Soup is packed with seasonal veggies like asparagus, peas, and carrots. It’s flavored with fresh herbs and lemon, making it both bright and earthy. It’s perfect as an appetizer or as a light main course for your Easter gathering.

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, sliced
• 1 cup asparagus, cut into 2-inch pieces
• 1/2 cup peas (fresh or frozen)
• 4 cups vegetable broth
• 1/2 tsp dried thyme
• 1/2 tsp dried parsley
• Juice of 1 lemon
• Salt and pepper to taste
• Fresh chives for garnish

Instructions

1. In a large pot, heat the olive oil over medium heat and sauté the onion and garlic until softened.
2. Add the carrots and cook for 5 minutes.
3. Pour in the vegetable broth, and bring to a boil.
4. Add the asparagus and peas, and reduce heat to a simmer.
5. Add thyme, parsley, salt, and pepper, and simmer for 10 minutes.
6. Stir in the lemon juice and adjust seasoning to taste.
7. Serve hot, garnished with fresh chives.

This Vegan Spring Vegetable Soup is the perfect light and flavorful dish for Easter. It highlights seasonal vegetables and bright herbs, creating a fresh and vibrant bowl of comfort. It’s perfect for cleansing the palate between courses or enjoyed as a light main dish with a crusty piece of whole-grain bread.

Vegan Cauliflower and Broccoli Gratin

This creamy, cheesy-tasting Vegan Cauliflower and Broccoli Gratin is a delicious and comforting dish that makes a great side for your Easter dinner. It’s rich, hearty, and topped with a crispy, golden-brown panko breadcrumb topping. With a blend of nutritional yeast, plant-based milk, and vegan cheese, this dish is a perfect dairy-free alternative to classic gratins.

Ingredients

• 1 large head of cauliflower, cut into florets
• 1 large head of broccoli, cut into florets
• 2 cups plant-based milk (e.g., almond or soy milk)
• 2 tbsp vegan butter
• 2 tbsp all-purpose flour
• 1/4 cup nutritional yeast
• 1/2 tsp smoked paprika
• 1/4 cup vegan cheddar cheese (shredded)
• 1/2 cup panko breadcrumbs
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a saucepan, melt the vegan butter over medium heat. Add the flour and whisk until combined.
3. Gradually whisk in the plant-based milk, stirring continuously until thickened.
4. Stir in the nutritional yeast, smoked paprika, and season with salt and pepper.
5. Add the cauliflower and broccoli to a baking dish and pour the sauce over the top, ensuring all veggies are coated.
6. Sprinkle with vegan cheese and panko breadcrumbs.
7. Bake in the oven for 25-30 minutes, until the top is golden and bubbly.
8. Serve warm.

This Vegan Cauliflower and Broccoli Gratin is creamy, comforting, and packed with nutrients. The blend of cauliflower and broccoli creates a tender, satisfying dish, while the crispy breadcrumb topping adds a perfect contrast. It’s a wonderful alternative to traditional gratins and perfect for springtime celebrations like Easter.

Vegan Mint Chocolate Chip Ice Cream

For a lighter, refreshing dessert option for Easter, this Vegan Mint Chocolate Chip Ice Cream is a delicious and dairy-free treat. It’s packed with mint flavor, chunks of dark chocolate, and a creamy texture that rivals traditional ice cream. It’s perfect for spring and a great way to round off your vegan Easter dinner.

Ingredients

• 1 can (13.5 oz) coconut milk (full-fat)
• 1/4 cup maple syrup
• 2 tbsp fresh mint leaves, finely chopped
• 1/2 tsp mint extract (optional)
• 1/4 cup dark chocolate chips
• A pinch of sea salt

Instructions

1. In a blender, combine the coconut milk, maple syrup, chopped mint leaves, and mint extract (if using). Blend until smooth.
2. Pour the mixture into a container and stir in the dark chocolate chips and a pinch of sea salt.
3. Cover and freeze for at least 4 hours, stirring the mixture every hour until it reaches a creamy consistency.
4. Once frozen, scoop and serve.

This Vegan Mint Chocolate Chip Ice Cream is a refreshing, dairy-free dessert perfect for Easter. The mint flavor is light and invigorating, while the dark chocolate chunks add richness and contrast. It’s a wonderful, guilt-free treat that your guests will love.

Vegan Stuffed Bell Peppers with Quinoa and Black Beans

These vibrant Vegan Stuffed Bell Peppers are packed with a savory mixture of quinoa, black beans, corn, and seasoned with fresh herbs and spices. Baked to perfection, they offer a satisfying main course that is both hearty and nutritious. Perfect for Easter, they can be served as a main dish or a colorful side to complement other dishes.

Ingredients

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 cup quinoa, cooked
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1/2 red onion, diced
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped
• 1/4 cup vegan cheese (optional)

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a pan, heat the olive oil over medium heat. Add the diced onion and sauté until softened, about 5 minutes.
3. Stir in the cumin, paprika, salt, and pepper, and cook for another minute to bloom the spices.
4. In a large bowl, combine the cooked quinoa, black beans, corn, sautéed onions, and fresh cilantro.
5. Stuff each bell pepper with the quinoa mixture, pressing gently to pack the filling. If desired, top with a sprinkle of vegan cheese.
6. Place the stuffed peppers in a baking dish and cover with foil.
7. Bake for 30-35 minutes, or until the peppers are tender.
8. Serve warm, garnished with extra cilantro.

These Vegan Stuffed Bell Peppers are a delicious and colorful addition to any Easter meal. The quinoa and black bean mixture is filling, flavorful, and packed with protein, while the bell peppers add a sweet crunch. With the option of vegan cheese, they’re a customizable dish that can be enjoyed by all.

Vegan Roasted Butternut Squash Salad with Maple Tahini Dressing

This Vegan Roasted Butternut Squash Salad is a vibrant and wholesome dish that captures the essence of spring. The sweet roasted butternut squash is balanced by the richness of a maple tahini dressing and complemented by leafy greens, cranberries, and pumpkin seeds. It’s an elegant salad that can be served as a side or a light main dish for your Easter dinner.

Ingredients

• 1 medium butternut squash, peeled and cubed
• 2 tbsp olive oil
• Salt and pepper to taste
• 4 cups mixed greens (such as arugula, spinach, and kale)
• 1/4 cup dried cranberries
• 2 tbsp pumpkin seeds
• 2 tbsp maple syrup
• 2 tbsp tahini
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard

Instructions

1. Preheat your oven to 400°F (200°C).
2. Toss the cubed butternut squash with olive oil, salt, and pepper, then spread it evenly on a baking sheet.
3. Roast in the oven for 25-30 minutes, or until the squash is golden and tender, flipping halfway through.
4. In a small bowl, whisk together the maple syrup, tahini, apple cider vinegar, Dijon mustard, and a pinch of salt to make the dressing.
5. In a large bowl, toss the mixed greens with the roasted butternut squash, cranberries, and pumpkin seeds.
6. Drizzle the maple tahini dressing over the salad and toss gently to combine.
7. Serve immediately.

This Roasted Butternut Squash Salad is a flavorful and nutrient-packed option for your Easter dinner. The sweetness of the squash pairs beautifully with the tangy maple tahini dressing, while the cranberries and pumpkin seeds add texture and bursts of flavor. It’s a well-balanced, seasonal dish that adds a beautiful touch to your celebration.

Vegan Chocolate Coconut Tart

This rich and indulgent Vegan Chocolate Coconut Tart is a decadent dessert that combines a silky chocolate filling with a crisp coconut crust. Topped with shredded coconut and baked to perfection, this tart is sure to impress at your Easter dinner. It’s a perfect balance of sweet, chocolatey goodness with a hint of tropical coconut flavor.

Ingredients

• 1 cup shredded coconut
• 1/2 cup almond flour
• 2 tbsp maple syrup
• 1/4 cup coconut oil, melted
• 1 can (13.5 oz) full-fat coconut milk
• 1 cup dark chocolate chips
• 2 tbsp cocoa powder
• 1/4 tsp vanilla extract
• Pinch of sea salt

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a food processor, combine the shredded coconut, almond flour, maple syrup, and melted coconut oil. Process until the mixture forms a dough.
3. Press the dough into the bottom and sides of a tart pan. Bake for 10-12 minutes until lightly golden.
4. While the crust cools, heat the coconut milk in a saucepan over medium heat until simmering. Remove from heat and stir in the dark chocolate chips, cocoa powder, vanilla extract, and sea salt until the chocolate melts and the mixture is smooth.
5. Pour the chocolate mixture into the cooled tart crust.
6. Chill the tart in the fridge for at least 2 hours to set.
7. Once set, sprinkle with additional shredded coconut for garnish.
8. Slice and serve.

This Vegan Chocolate Coconut Tart is the ultimate indulgence for any Easter dessert table. The coconut crust adds a wonderful crunch and a hint of tropical flavor, while the rich chocolate filling is smooth and decadent. This dessert is both satisfying and elegant, making it a memorable way to end your vegan Easter meal.

Note: More recipes​ are coming soon!