34+ Delicious Gluten-Free Vegan Dessert Recipes for Every Occasion

If you’re craving something sweet but need to keep things gluten-free and vegan, you’re in the right place!

Whether you’re on a dietary restriction or simply prefer plant-based, dairy-free alternatives, these gluten-free vegan dessert recipes will satisfy your sweet tooth without compromising on taste.

From rich chocolate treats to fruity concoctions, there’s something for everyone.

Not only are these desserts free from gluten, but they’re also made with wholesome, plant-based ingredients, ensuring you’re indulging in a guilt-free way.

Let’s dive into these delicious, easy-to-make recipes that will leave you wanting more!

34+ Delicious Gluten-Free Vegan Dessert Recipes for Every Occasion

Finding the perfect dessert that fits your dietary needs doesn’t have to mean sacrificing flavor or creativity.

These gluten-free vegan dessert recipes offer the best of both worlds: indulgent sweetness with wholesome ingredients.

Whether you’re baking for yourself or impressing guests at a dinner party, these treats will always be a hit.

So go ahead, grab your ingredients, and treat yourself to something sweet and satisfying, all while staying true to your gluten-free and vegan lifestyle!

Avocado Mousse

This rich and creamy chocolate mousse is a perfect dessert for anyone looking for a gluten-free and vegan option. The key ingredient, ripe avocado, creates a smooth texture without the need for dairy. Sweetened naturally with maple syrup and flavored with raw cocoa, it’s a deliciously indulgent yet healthy treat.

Ingredients:

• 2 ripe avocados
• 1/4 cup raw cocoa powder
• 1/4 cup maple syrup
• 1/2 tsp vanilla extract
• Pinch of sea salt
• Fresh berries or coconut flakes for garnish (optional)

Instructions:

1. Scoop the flesh of the avocados into a food processor or blender.
2. Add the raw cocoa powder, maple syrup, vanilla extract, and a pinch of salt.
3. Blend until smooth and creamy, scraping down the sides as needed.
4. Taste and adjust sweetness if desired, adding more maple syrup or vanilla.
5. Spoon the mousse into small bowls or glasses and chill in the fridge for at least 30 minutes.
6. Garnish with fresh berries or coconut flakes just before serving.

This mousse is a delightful combination of creamy avocado and rich chocolate, offering a satisfying dessert that doesn’t compromise on flavor. The avocado provides a luxurious texture while keeping the dessert light, making it an ideal choice for a health-conscious sweet treat.

Coconut Chia Pudding

This coconut chia pudding is a simple and refreshing gluten-free and vegan dessert that combines the creamy richness of coconut milk with the satisfying crunch of chia seeds. It’s an ideal make-ahead option for those looking to prep a healthy and indulgent treat in advance.

Ingredients:

• 1 can (14 oz) full-fat coconut milk
• 1/4 cup chia seeds
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• Pinch of sea salt
• Fresh fruit, nuts, or granola for topping (optional)

Instructions:

1. In a bowl or jar, whisk together the coconut milk, chia seeds, maple syrup, vanilla extract, and a pinch of salt.
2. Let the mixture sit for about 5 minutes, then stir again to break up any clumps of chia seeds.
3. Cover the bowl or jar and refrigerate for at least 4 hours or overnight to allow the chia seeds to expand and thicken the pudding.
4. Stir the pudding before serving and top with fresh fruit, nuts, or granola for added texture and flavor.

This coconut chia pudding offers a tropical twist on a classic dessert. The creamy coconut milk and chewy chia seeds create a satisfying dessert that’s rich in healthy fats and fiber. Its simple yet indulgent flavor makes it an excellent choice for a light, nutritious treat.

Berry Almond Crumble

This berry almond crumble is a warm, comforting dessert that’s naturally sweetened and completely gluten-free and vegan. The juicy mixed berries combined with the crunchy almond topping create a perfect balance of textures and flavors, making it a great dessert for any occasion.

Ingredients:

• 2 cups mixed berries (blueberries, raspberries, and strawberries work well)
• 2 tbsp maple syrup
• 1 tsp lemon juice
• 1/2 cup rolled oats
• 1/4 cup almond flour
• 1/4 cup chopped almonds
• 2 tbsp coconut oil, melted
• 1 tbsp maple syrup (for the topping)
• 1/2 tsp cinnamon

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a bowl, toss the mixed berries with 2 tbsp of maple syrup and the lemon juice. Spread the mixture into the bottom of a baking dish.
3. In a separate bowl, combine the oats, almond flour, chopped almonds, cinnamon, and 1 tbsp maple syrup. Drizzle the melted coconut oil over the mixture and stir to combine.
4. Sprinkle the almond crumble mixture evenly over the berries.
5. Bake for 25-30 minutes or until the top is golden and the berries are bubbling.
6. Allow the crumble to cool slightly before serving.

This berry almond crumble is an incredibly satisfying dessert that offers both warmth and a bit of crunch. The almond flour and oats in the crumble create a wonderfully nutty and satisfying topping, while the berries offer a burst of sweetness. It’s the perfect dessert to make during berry season or anytime you’re craving a cozy and wholesome treat.

Lemon Blueberry Cheesecake Bars

These lemon blueberry cheesecake bars are a refreshing and light dessert with a creamy filling and a tangy lemon flavor, topped with a vibrant blueberry compote. Vegan and gluten-free, they’re the perfect balance of sweet, tart, and creamy, making them a perfect treat for any occasion.

Ingredients:

For the crust:

• 1 cup almond flour
• 1/4 cup shredded coconut
• 2 tbsp maple syrup
• 1/4 cup coconut oil, melted

For the filling:

• 1 1/2 cups raw cashews, soaked for 4 hours and drained
• 1/4 cup coconut milk
• 1/4 cup maple syrup
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1/2 tsp vanilla extract
• Pinch of sea salt
• For the topping:
  • 1 cup fresh blueberries
  • 1 tbsp maple syrup
  • 1 tsp lemon juice

Instructions:

1. Preheat your oven to 350°F (175°C). Line a square baking dish with parchment paper.
2. For the crust, combine almond flour, shredded coconut, maple syrup, and melted coconut oil in a bowl. Press the mixture into the bottom of the prepared baking dish to form a crust. Bake for 10-12 minutes, until golden. Remove from the oven and let cool.
3. For the filling, blend soaked cashews, coconut milk, maple syrup, lemon juice, lemon zest, vanilla extract, and salt in a high-speed blender until smooth.
4. Pour the cashew mixture over the cooled crust and smooth it out with a spatula.
5. For the topping, combine blueberries, maple syrup, and lemon juice in a small saucepan. Simmer over low heat for 5-7 minutes, stirring occasionally, until the berries break down and form a compote.
6. Spread the blueberry compote over the cheesecake bars. Refrigerate for at least 4 hours or overnight.
7. Cut into squares and serve chilled.

These cheesecake bars combine the creamy, tangy filling with the natural sweetness of blueberries for a treat that’s refreshing yet indulgent. The almond-coconut crust provides a solid, nutty base, while the cashew filling offers a smooth and velvety texture that’s perfect for a light dessert.

Peanut Butter Banana Ice Cream

This peanut butter banana ice cream is a decadent yet healthy dessert that’s naturally sweetened and incredibly easy to make. With only a few ingredients, it offers a rich, creamy texture and a peanut-buttery flavor that pairs perfectly with the natural sweetness of ripe bananas.

Ingredients:

• 4 ripe bananas, peeled and frozen
• 1/4 cup peanut butter (natural, unsweetened)
• 1 tsp vanilla extract
• Pinch of sea salt
• Chopped peanuts or chocolate chips for topping (optional)

Instructions:

1. Place the frozen bananas in a food processor and blend until they start to break down into small chunks.
2. Add the peanut butter, vanilla extract, and sea salt. Continue blending until smooth and creamy.
3. Transfer the mixture to a loaf pan or airtight container, and smooth the top with a spatula.
4. Freeze for at least 2 hours, or until firm.
5. Scoop and serve, topping with chopped peanuts or chocolate chips if desired.

This homemade peanut butter banana ice cream is a dairy-free and vegan treat that’s smooth, creamy, and full of flavor. With its rich peanut butter base and naturally sweet banana flavor, it’s a perfect dessert for anyone craving a creamy frozen treat without the heavy calories and sugar of traditional ice cream.Apple Cinnamon Crumble Bars

These apple cinnamon crumble bars are a delicious, warm dessert made with a soft oat base, filled with spiced apples, and topped with a crispy crumble. Vegan, gluten-free, and full of comforting flavors, these bars are perfect for fall or whenever you want a cozy, satisfying dessert.

Ingredients:

For the base:

• 1 cup rolled oats
• 1/2 cup almond flour
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1/2 tsp cinnamon
• Pinch of sea salt

For the filling:

• 2 large apples, peeled and diced
• 1 tbsp maple syrup
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• For the crumble:
  • 1/2 cup rolled oats
  • 1/4 cup almond flour
  • 2 tbsp coconut oil, melted
  • 1 tbsp maple syrup
  • 1/4 tsp cinnamon

Instructions:

1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
2. For the base, mix oats, almond flour, maple syrup, melted coconut oil, cinnamon, and sea salt in a bowl. Press the mixture into the bottom of the prepared pan.
3. For the filling, combine diced apples, maple syrup, cinnamon, and nutmeg in a bowl. Spread the mixture evenly over the oat base.
4. For the crumble, mix oats, almond flour, coconut oil, maple syrup, and cinnamon in a bowl. Sprinkle the crumble mixture over the apple filling.
5. Bake for 25-30 minutes or until the top is golden brown and the apples are tender.
6. Let the bars cool before slicing and serving.

These apple cinnamon crumble bars are an irresistible dessert that combines the sweet, spiced flavors of apples with the crunch of oats and almond flour. They’re the perfect treat for anyone who loves cozy, homemade desserts with a touch of spice.

Chocolate Dipped Coconut Macaroons

These chocolate-dipped coconut macaroons are crunchy on the outside, chewy on the inside, and dipped in smooth dark chocolate for an indulgent vegan and gluten-free treat. The tropical coconut flavor combined with the rich chocolate coating makes them a great option for special occasions or when you’re craving something sweet.

Ingredients:

• 2 1/2 cups shredded unsweetened coconut
• 1/4 cup maple syrup
• 1/4 cup coconut flour
• 1 tsp vanilla extract
• 1/4 tsp sea salt
• 1/2 cup dark chocolate chips (vegan)
• 1 tsp coconut oil (for melting the chocolate)

Instructions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a bowl, combine shredded coconut, maple syrup, coconut flour, vanilla extract, and sea salt. Mix until well combined.
3. Scoop tablespoon-sized portions of the coconut mixture and form into small mounds. Place them on the prepared baking sheet.
4. Bake for 15-18 minutes or until the macaroons are golden brown on the edges.
5. While the macaroons cool, melt the dark chocolate chips and coconut oil together in a double boiler or microwave, stirring every 30 seconds.
6. Dip the cooled macaroons into the melted chocolate, covering the bottom half, and place them back on the parchment paper. Let the chocolate set.
7. Allow the macaroons to cool and the chocolate to harden before serving.

These chocolate-dipped coconut macaroons are a sweet and satisfying dessert with a perfect balance of coconut and dark chocolate. Their crispy exterior and chewy interior make them irresistible, and they’re an easy gluten-free, vegan option for any occasion.

Mango Coconut Sorbet

This refreshing mango coconut sorbet is a tropical delight that’s both light and creamy. Made with ripe mangoes and coconut milk, it’s naturally sweetened and completely dairy-free, making it an ideal summer treat or a healthy, refreshing dessert anytime.

Ingredients:

• 2 ripe mangoes, peeled and chopped
• 1/2 cup coconut milk (full-fat)
• 2 tbsp maple syrup
• 1 tbsp lime juice
• Pinch of sea salt

Instructions:

1. Place the chopped mangoes, coconut milk, maple syrup, lime juice, and sea salt into a blender or food processor.
2. Blend until smooth and creamy.
3. Pour the mixture into a shallow dish or ice cream maker. If using a shallow dish, freeze for 2-3 hours, stirring every 30 minutes to break up the ice crystals.
4. Once frozen and creamy, scoop the sorbet into bowls and serve.

This mango coconut sorbet is the perfect balance of tropical flavors with its sweet mango and creamy coconut base. It’s a simple, refreshing dessert that’s perfect for cooling off on a hot day or enjoying any time you crave something light and fruity.

Vegan Chocolate Chip Cookies

These vegan chocolate chip cookies are soft, chewy, and full of rich chocolate flavor, with no dairy or gluten. Using a combination of almond flour and oats, they’re a healthier alternative to traditional cookies, and just as delicious.

Ingredients:

• 1 cup almond flour
• 1/2 cup rolled oats (gluten-free)
• 1/4 cup coconut sugar
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• Pinch of salt
• 1/2 cup dairy-free chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine almond flour, oats, coconut sugar, baking soda, and salt.
3. Add melted coconut oil, maple syrup, and vanilla extract to the dry ingredients, stirring until well combined.
4. Fold in the dairy-free chocolate chips.
5. Scoop tablespoon-sized portions of dough and place them on the baking sheet, pressing them slightly flat.
6. Bake for 10-12 minutes, or until the edges are golden brown.
7. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

These vegan chocolate chip cookies are chewy, gooey, and filled with rich chocolate. With simple ingredients and a soft texture, they’re the perfect treat for those following a gluten-free and vegan diet.

Peach Mango Coconut Bars

These peach mango coconut bars are a tropical dessert packed with sweet fruit and shredded coconut, bound together by a simple almond flour crust. Gluten-free and vegan, they’re easy to make and bursting with refreshing flavors.

Ingredients:

• For the crust:
  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1/4 cup maple syrup
  • 1/4 cup coconut oil, melted
  • 1/2 tsp vanilla extract
  • Pinch of salt
• For the filling:
  • 1 1/2 cups fresh or frozen peaches, diced
  • 1 cup fresh or frozen mangoes, diced
  • 1/2 cup shredded coconut
  • 2 tbsp maple syrup
  • 1 tbsp lemon juice

Instructions:

1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
2. For the crust, combine almond flour, coconut flour, maple syrup, coconut oil, vanilla extract, and salt in a bowl. Press the mixture into the bottom of the prepared pan.
3. Bake the crust for 10 minutes, until slightly golden.
4. For the filling, combine diced peaches, mangoes, shredded coconut, maple syrup, and lemon juice in a bowl. Spread the fruit mixture evenly over the baked crust.
5. Bake for 25-30 minutes, until the filling is set and slightly bubbly.
6. Allow the bars to cool completely before cutting into squares and serving.

These peach mango coconut bars are a tropical delight with a smooth fruit filling and a crisp almond flour crust. Their vibrant flavors make them the perfect summer treat, and they’re just as delicious when made with frozen fruit in the off-season.

Chia Seed Mango Pudding

This mango chia seed pudding is a creamy and tropical dessert that’s naturally sweetened and full of healthy fats and fiber. With a burst of fresh mango flavor, it’s the perfect make-ahead dessert for a light and satisfying treat.

Ingredients:

• 1 can (14 oz) coconut milk
• 1/2 cup chia seeds
• 1/2 cup fresh mango puree
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a medium-sized bowl, whisk together coconut milk, mango puree, maple syrup, vanilla extract, and salt.
2. Stir in the chia seeds, ensuring they’re evenly distributed.
3. Cover the bowl and refrigerate for at least 4 hours or overnight to allow the chia seeds to absorb the liquid and thicken.
4. Stir the pudding before serving and garnish with fresh mango slices or shredded coconut.

This mango chia seed pudding is a light, creamy dessert packed with tropical flavors and healthy nutrients. It’s easy to make ahead and offers a refreshing, sweet treat that’s also nutritious and filling.

Vegan Raspberry Sorbet

This tangy and sweet raspberry sorbet is a simple and refreshing dessert made with just three ingredients. With no added sugars, it’s naturally sweetened with ripe raspberries and has a light, crisp texture that’s perfect for warm weather.

Ingredients:

• 3 cups fresh or frozen raspberries
• 2 tbsp maple syrup
• 1 tbsp lemon juice

Instructions:

1. Place raspberries, maple syrup, and lemon juice into a blender or food processor.
2. Blend until smooth and creamy, adding a little water if needed to help the blending process.
3. Pour the mixture into an airtight container and freeze for 2-3 hours, or until firm.
4. Once frozen, scoop and serve, garnishing with additional raspberries or mint leaves if desired.

This vegan raspberry sorbet is a quick and healthy dessert that highlights the bright, tangy flavors of fresh raspberries. It’s naturally sweetened and offers a cool, refreshing treat with just a few ingredients.

coconut Mango Energy Balls

These coconut mango energy balls are an easy, no-bake snack or dessert that combines the tropical flavors of mango and coconut. Packed with healthy fats, fiber, and natural sweetness, they’re the perfect on-the-go treat or a quick dessert option.

Ingredients:

• 1 cup dried mango, chopped
• 1/2 cup shredded coconut
• 1/4 cup cashews
• 2 tbsp chia seeds
• 1 tbsp maple syrup
• 1 tsp vanilla extract

Instructions:

1. In a food processor, combine dried mango, shredded coconut, cashews, chia seeds, maple syrup, and vanilla extract.
2. Pulse until the mixture comes together and forms a sticky dough.
3. Roll the mixture into small balls, about 1 inch in diameter, and place them on a parchment-lined tray.
4. Refrigerate the energy balls for 30 minutes to firm up.
5. Store in an airtight container in the fridge for up to a week.

These coconut mango energy balls are a great healthy snack or dessert that’s rich in nutrients and natural sugars. They’re quick to make and provide a satisfying tropical flavor in each bite, with the added benefits of healthy fats and fiber.

Vegan Apple Cinnamon Muffins

These apple cinnamon muffins are soft, moist, and packed with warm cinnamon flavor, making them the perfect dessert for cooler days. Made with almond flour and oats, these muffins are naturally gluten-free and vegan.

Ingredients:

• 1 cup almond flour
• 1/2 cup rolled oats (gluten-free)
• 1/2 tsp cinnamon
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1/2 cup apples, diced
• 1/4 cup unsweetened applesauce

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine almond flour, oats, cinnamon, baking soda, and salt.
3. Add maple syrup, melted coconut oil, vanilla extract, applesauce, and diced apples to the dry ingredients, mixing until well combined.
4. Spoon the batter evenly into the muffin tin, filling each cup about 3/4 full.
5. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the muffins cool on a wire rack before serving.

These apple cinnamon muffins are a cozy and healthy dessert or snack option. They’re light, naturally sweetened, and have just the right amount of spice and apple flavor, making them a comforting treat.

Vegan Pumpkin Spice Bars

These vegan pumpkin spice bars are warm, moist, and filled with comforting fall flavors. Made with simple ingredients like pumpkin puree and almond flour, they’re gluten-free and perfect for anyone craving a cozy dessert with a touch of spice.

Ingredients:

• 1 1/2 cups pumpkin puree
• 1 cup almond flour
• 1/2 cup coconut flour
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ginger
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a baking dish or line it with parchment paper.
2. In a large bowl, mix together the pumpkin puree, maple syrup, melted coconut oil, and vanilla extract.
3. In another bowl, whisk together the almond flour, coconut flour, cinnamon, nutmeg, ginger, baking soda, and salt.
4. Add the dry ingredients to the wet ingredients and stir until well combined.
5. Pour the batter into the prepared baking dish and smooth the top.
6. Bake for 25-30 minutes, or until a toothpick comes out clean.
7. Allow the bars to cool before cutting and serving.

These vegan pumpkin spice bars are a perfect dessert to enjoy during the fall. The spices bring warmth, while the pumpkin adds moisture and sweetness, making them a comforting treat for any time of year.

Coconut Almond Fudge

This rich, smooth coconut almond fudge is a simple dessert that’s both vegan and gluten-free. With only five ingredients, it’s an easy treat that combines the creaminess of coconut with the crunch of almonds for a satisfying dessert.

Ingredients:

• 1 cup coconut butter, melted
• 1/2 cup almond butter
• 2 tbsp maple syrup
• 1/4 cup shredded coconut
• 1/4 cup chopped almonds

Instructions:

1. Line a small baking dish with parchment paper.
2. In a bowl, mix together the melted coconut butter, almond butter, and maple syrup until smooth.
3. Stir in the shredded coconut and chopped almonds.
4. Pour the mixture into the prepared dish and smooth out the top.
5. Refrigerate for at least 2 hours, or until the fudge has set.
6. Once firm, cut into small squares and serve.

This coconut almond fudge is a rich, creamy dessert with the perfect balance of sweet and salty. It’s an indulgent treat with minimal effort, and the crunchy almonds add a lovely texture that pairs well with the smooth coconut.

Vegan Raspberry Chocolate Truffles

These vegan raspberry chocolate truffles are a decadent, bite-sized treat with a creamy, rich filling that’s perfectly complemented by the tartness of fresh raspberries. They’re easy to make and ideal for a special occasion or when you want a little indulgence.

Ingredients:

• 1 cup dairy-free chocolate chips
• 1/4 cup coconut milk
• 1/2 cup fresh raspberries, pureed
• 1 tbsp maple syrup
• Cocoa powder (for rolling)

Instructions:

1. In a saucepan, heat the coconut milk over low heat until warm.
2. Add the chocolate chips to the saucepan and stir until the chocolate is melted and smooth.
3. Stir in the raspberry puree and maple syrup.
4. Pour the mixture into a small bowl and refrigerate for 1-2 hours, or until firm.
5. Once chilled, scoop the mixture and roll into small balls.
6. Roll the truffles in cocoa powder to coat.
7. Store in the refrigerator until ready to serve.

These raspberry chocolate truffles are an irresistible combination of rich chocolate and fresh fruit. The creamy center is smooth and velvety, while the cocoa powder coating adds a slightly bitter touch that complements the sweetness of the raspberry.

Coconut Lime Popsicles

These coconut lime popsicles are a refreshing and tropical treat, perfect for hot weather or when you’re craving a light and zesty dessert. With just a few ingredients, they’re simple to make and wonderfully cooling.

Ingredients:

• 1 can (14 oz) full-fat coconut milk
• 1/4 cup lime juice
• 2 tbsp maple syrup
• 1/2 tsp lime zest

Instructions:

1. In a bowl, whisk together coconut milk, lime juice, maple syrup, and lime zest.
2. Pour the mixture into popsicle molds and insert sticks.
3. Freeze for at least 4 hours or overnight until solid.
4. To release the popsicles, run warm water over the outside of the molds for a few seconds.
5. Serve chilled and enjoy.

These coconut lime popsicles offer a tangy and creamy combination of flavors that are refreshing and hydrating. The coconut milk provides a rich base, while the lime adds a tart twist, making them the perfect summertime dessert.

Vegan Mocha Brownies

These vegan mocha brownies are a decadent, fudgy dessert with a subtle coffee flavor. They’re made with almond flour for a gluten-free treat that’s rich and satisfying, ideal for coffee lovers.

Ingredients:

• 1 cup almond flour
• 1/4 cup cocoa powder
• 1/2 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 tsp instant coffee or espresso powder
• 1/2 tsp baking soda
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a baking pan or line it with parchment paper.
2. In a bowl, whisk together almond flour, cocoa powder, baking soda, instant coffee, and salt.
3. Stir in the maple syrup, melted coconut oil, and vanilla extract.
4. Mix until smooth and pour the batter into the prepared pan.
5. Bake for 20-25 minutes, or until a toothpick comes out clean.
6. Let the brownies cool before cutting into squares.

These vegan mocha brownies combine the rich flavors of chocolate and coffee into one indulgent dessert. They’re fudgy, flavorful, and the perfect treat for those who enjoy a little caffeine in their dessert.

Vegan Chocolate Pudding

This rich and velvety vegan chocolate pudding is a creamy dessert made with avocado and coconut milk. It’s naturally sweetened and dairy-free, making it a healthier alternative to traditional chocolate pudding.

Ingredients:

• 2 ripe avocados, peeled and pitted
• 1/4 cup unsweetened cocoa powder
• 1/4 cup maple syrup
• 1/2 cup coconut milk
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a blender or food processor, combine avocados, cocoa powder, maple syrup, coconut milk, vanilla extract, and salt.
2. Blend until smooth and creamy.
3. Taste and adjust sweetness if desired by adding more maple syrup.
4. Refrigerate for at least 30 minutes to chill and set.
5. Serve chilled, garnishing with fresh berries or whipped coconut cream.

This vegan chocolate pudding is rich, smooth, and satisfying, with a creamy avocado base that makes it healthier than traditional puddings. It’s a great dessert for those looking for a quick and nutritious sweet treat.

Note: More recipes are coming soon