40+ Delicious Saturday Vegan Dessert Recipes for a Perfect Treat

Saturdays are the perfect time to unwind, relax, and treat yourself to something delicious—and what better way to indulge than with some scrumptious vegan desserts?

Whether you’re a seasoned vegan, just starting your plant-based journey, or simply looking to add more plant-powered sweets into your routine, this collection of 40+ Saturday vegan dessert recipes has something for everyone.

From decadent chocolate treats to fruity delights, these recipes are designed to satisfy your sweet tooth without compromising on taste or nutrition.

Plus, they’re all made with wholesome ingredients, so you can feel good about what you’re enjoying.

Let’s dive into these irresistible desserts that will make your Saturdays even sweeter!

40+ Delicious Saturday Vegan Dessert Recipes for a Perfect Treat

From rich, gooey brownies to light and refreshing fruit-based treats, the options for vegan desserts are endless.

With 40+ recipes to choose from, you’re bound to find the perfect dessert for every Saturday gathering or quiet afternoon at home.

Vegan desserts aren’t just about substituting ingredients—they’re about creating unique and flavorful treats that everyone can enjoy, regardless of dietary preferences.

Whether you’re baking with a special occasion in mind or just in need of a weekend indulgence, these recipes are sure to bring joy and satisfy your cravings.

Chocolate Avocado Mousse

This creamy, decadent dessert is made with ripe avocados, blended with cocoa powder and sweetened with maple syrup. It’s a rich, smooth mousse that’s surprisingly healthy, full of healthy fats, and naturally vegan. It’s perfect for a sweet tooth craving while keeping things light.

Ingredients:

• 2 ripe avocados
• 1/4 cup cocoa powder
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• Pinch of salt
• 1/4 cup almond milk (or any plant-based milk)
• Fresh berries or crushed nuts for topping (optional)

Instructions:

1. Scoop the flesh of the avocados into a blender or food processor.
2. Add the cocoa powder, maple syrup, vanilla extract, and salt. Blend until smooth and creamy.
3. Gradually add the almond milk, blending again until the mousse reaches a smooth, fluffy texture.
4. Spoon the mousse into serving bowls and refrigerate for at least 1 hour to chill and firm up.
5. Before serving, garnish with fresh berries or crushed nuts for added texture and flavor.

This chocolate avocado mousse is not only incredibly indulgent but also a nutritious dessert option. The combination of avocados and cocoa creates a velvety texture that melts in your mouth, offering a guilt-free yet satisfying treat. The use of maple syrup provides a natural sweetness, avoiding refined sugars, while the plant-based milk ensures the mousse remains dairy-free. Whether you top it with fruits or nuts, each bite is a perfect balance of creamy and crunchy, making it an ideal Saturday treat for vegans and non-vegans alike.

Vegan Banana Oatmeal Cookies

These soft, chewy banana oatmeal cookies are naturally sweetened with ripe bananas and spiced with a touch of cinnamon. With only a few simple ingredients, they make a great dessert for a Saturday afternoon snack or a healthy option for a quick energy boost.

Ingredients:

• 2 ripe bananas, mashed
• 1 cup rolled oats
• 1/2 tsp cinnamon
• 1/4 tsp vanilla extract
• 1/4 cup raisins or vegan chocolate chips (optional)
• Pinch of salt
• 1 tbsp chia seeds (optional for added texture)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, mash the bananas with a fork until smooth.
3. Stir in the oats, cinnamon, vanilla extract, salt, and chia seeds (if using). Mix well until fully combined.
4. Fold in raisins or chocolate chips if desired.
5. Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 10-12 minutes or until the cookies are golden brown around the edges.
7. Let the cookies cool on a wire rack before serving.

These banana oatmeal cookies are the perfect mix of healthy and indulgent, making them a guilt-free yet satisfying treat. The bananas provide a natural sweetness, while the oats offer fiber and energy-boosting properties. These cookies are a great way to use up ripe bananas, turning them into a delicious snack or dessert that’s both nourishing and tasty. With the added option of raisins or chocolate chips, these cookies can be customized to your preferences. Enjoy them as a quick bite, or pair them with a cup of tea or coffee for a cozy Saturday afternoon.

Vegan Apple Cinnamon Crumble

This warm and comforting vegan apple cinnamon crumble is a perfect winter dessert. With tender, spiced apples topped with a crunchy, buttery crumble, it’s an easy-to-make dish that’s both wholesome and indulgent. Served with a scoop of dairy-free vanilla ice cream, it’s an irresistible treat.

Ingredients:

• 4 large apples, peeled and sliced
• 1/2 cup maple syrup or coconut sugar
• 1 tbsp lemon juice
• 1/2 tsp ground cinnamon
• 1/4 tsp nutmeg
• 1 cup rolled oats
• 1/2 cup almond flour (or any flour)
• 1/4 cup coconut oil, melted
• 1/4 cup chopped walnuts or almonds (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, toss the sliced apples with maple syrup, lemon juice, cinnamon, and nutmeg. Arrange the apples in a baking dish.
3. In a separate bowl, combine the oats, almond flour, and melted coconut oil. Mix until crumbly.
4. Sprinkle the oat mixture evenly over the apples, ensuring the apples are covered with the crumble.
5. Optionally, sprinkle chopped walnuts or almonds on top for extra crunch.
6. Bake for 25-30 minutes or until the apples are tender and the topping is golden brown.
7. Let it cool slightly before serving.

This apple cinnamon crumble is a perfect dessert to serve after a long day or on a cozy Saturday evening. The combination of tender, spiced apples with the crispy, buttery crumble topping creates a delightful contrast in textures. The natural sweetness of the apples and maple syrup, paired with the richness of coconut oil in the crumble, brings depth of flavor without overwhelming the taste buds. The addition of nuts provides a lovely crunch, while the warm spices make this crumble a comforting winter treat. Whether served on its own or with dairy-free ice cream, this crumble is sure to satisfy your dessert cravings.

Vegan Pumpkin Spice Muffins

These soft and fluffy pumpkin spice muffins are a perfect autumn treat, even when enjoyed on a Saturday. Packed with warm spices and a hint of sweetness, these vegan muffins are made with pumpkin puree, offering a moist texture and rich flavor. Ideal for a cozy morning snack or dessert.

Ingredients:

• 1 cup canned pumpkin puree
• 1/2 cup maple syrup or coconut sugar
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 1/2 cups whole wheat flour
• 1 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• Pinch of salt
• 1/2 cup almond milk (or any plant-based milk)
• 1/4 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
2. In a large mixing bowl, whisk together the pumpkin puree, maple syrup, melted coconut oil, and vanilla extract.
3. In another bowl, combine the flour, baking soda, cinnamon, nutmeg, ginger, and salt.
4. Slowly add the dry ingredients to the wet ingredients, stirring to combine. Add the almond milk until the batter reaches a thick but smooth consistency.
5. Fold in the chopped walnuts or pecans if using.
6. Spoon the batter into the muffin tin, filling each cup about two-thirds full.
7. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool for a few minutes before serving.

These vegan pumpkin spice muffins offer the perfect balance of spiced flavors and comforting sweetness. With pumpkin puree as the star ingredient, they are moist and tender, while the cinnamon, nutmeg, and ginger provide a delightful aromatic profile. The maple syrup enhances the natural sweetness without the need for refined sugar, making these muffins a wholesome yet indulgent treat. Whether you enjoy them for breakfast, a mid-morning snack, or a light dessert, they’re sure to become a seasonal favorite.

Vegan Chocolate Chip Blondies

These chewy and buttery vegan blondies are a delightful twist on traditional brownies, with the richness of chocolate chips and a golden, caramel-like flavor. Perfect for satisfying a sweet craving on a lazy Saturday, these blondies are easy to make and sure to impress.

Ingredients:

• 1 cup almond flour
• 1/2 cup coconut sugar or brown sugar
• 1/4 cup coconut oil, melted
• 1/4 cup almond milk (or any plant-based milk)
• 1 tsp vanilla extract
• 1 tsp baking powder
• Pinch of salt
• 1/2 cup vegan chocolate chips
• 1/4 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a baking pan (8×8-inch) or line it with parchment paper.
2. In a mixing bowl, combine the almond flour, coconut sugar, baking powder, and salt.
3. Stir in the melted coconut oil, almond milk, and vanilla extract, mixing until smooth and well-combined.
4. Fold in the vegan chocolate chips and chopped walnuts or pecans if desired.
5. Pour the batter into the prepared pan and spread it evenly.
6. Bake for 20-25 minutes or until the edges are golden brown, and a toothpick inserted into the center comes out clean.
7. Let the blondies cool in the pan before slicing into squares and serving.

These vegan chocolate chip blondies are a perfect balance of soft and chewy with a slightly crisp edge. The coconut oil adds richness while the coconut sugar brings out a caramel-like sweetness. The chocolate chips provide that classic indulgence, and the optional nuts add a nice crunch. These blondies are a great option for a simple yet delicious Saturday dessert, especially if you’re craving something sweet and comforting but with a bit of a twist.

Vegan Lemon Coconut Bars

These vegan lemon coconut bars are refreshingly tangy and sweet with a tropical twist. The zesty lemon flavor pairs beautifully with the coconut, creating a deliciously light dessert that’s perfect for a Saturday treat. The base is buttery and the topping is creamy, offering a perfect texture contrast.

Ingredients:

• 1 1/2 cups shredded coconut (unsweetened)
• 1/2 cup almond flour
• 1/4 cup coconut flour
• 1/2 cup coconut oil, melted
• 1/4 cup maple syrup
• Zest of 2 lemons
• 1/4 cup lemon juice
• 1/2 tsp vanilla extract
• 1/4 tsp salt

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking pan (8×8-inch) with parchment paper.
2. In a large mixing bowl, combine the shredded coconut, almond flour, coconut flour, and salt.
3. Stir in the melted coconut oil, maple syrup, lemon zest, lemon juice, and vanilla extract. Mix until all the ingredients are fully incorporated and a dough forms.
4. Press the dough into the prepared pan, spreading it evenly across the bottom to form a base layer.
5. Bake for 12-15 minutes or until the edges are golden brown and the center is firm.
6. Allow the bars to cool completely before cutting into squares.

The vegan lemon coconut bars are a tangy, sweet, and refreshing treat with a rich, buttery crust. The combination of lemon zest and juice gives the bars a bright, citrusy flavor, perfectly complemented by the chewy coconut topping. Maple syrup adds a natural sweetness, while the coconut oil ensures a creamy texture. These bars are not only a great dessert for Saturdays but also a light and zesty option for any occasion, offering a taste of the tropics in every bite.

Vegan Chia Pudding Parfait

This chia pudding parfait is a simple yet elegant dessert that’s perfect for a Saturday morning or as a light after-dinner treat. With layers of creamy chia pudding, fresh fruit, and a touch of granola, it offers a delightful mix of textures and flavors. Plus, it’s customizable based on your favorite fruits and toppings.

Ingredients:

• 1/4 cup chia seeds
• 1 cup almond milk (or any plant-based milk)
• 1 tbsp maple syrup or agave syrup
• 1/2 tsp vanilla extract
• 1/2 cup fresh berries (strawberries, blueberries, raspberries, etc.)
• 1/4 cup granola or nuts for topping

Instructions:

1. In a mixing bowl, whisk together the chia seeds, almond milk, maple syrup, and vanilla extract.
2. Let the mixture sit for 5 minutes, then whisk again to prevent clumps. Cover the bowl and refrigerate for at least 2 hours, or overnight, until the chia seeds have absorbed the liquid and the pudding has thickened.
3. Once the chia pudding has thickened, layer it in glasses or bowls, alternating with fresh berries.
4. Top with granola or nuts for crunch and serve immediately.

This vegan chia pudding parfait is a versatile and healthy dessert, perfect for a satisfying yet light treat. The chia pudding is creamy and slightly sweetened, while the fresh berries add a burst of flavor and a touch of tartness. The crunchy granola or nuts on top provide an extra layer of texture, making every spoonful a delightful experience. Whether you’re looking for a quick breakfast or a refreshing dessert, this parfait is both nourishing and delicious, offering a sweet way to indulge without the guilt.

Vegan Raspberry Almond Bars

These raspberry almond bars are a perfect balance of tangy fruit and nutty flavor, with a soft, chewy base and a crunchy almond topping. Perfect for a Saturday afternoon, they’re easy to make and pack a delicious, vibrant punch that’ll satisfy any sweet craving.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup rolled oats
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1/2 tsp vanilla extract
• 1/4 tsp almond extract
• 1 cup fresh raspberries
• 1/4 cup sliced almonds
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. In a large mixing bowl, combine the almond flour, oats, maple syrup, melted coconut oil, vanilla extract, almond extract, and a pinch of salt. Stir until fully mixed and a dough-like texture forms.
3. Press the dough evenly into the prepared pan, forming a base layer.
4. Drop fresh raspberries on top of the base, spreading them evenly.
5. Sprinkle sliced almonds over the raspberries for crunch.
6. Bake for 20-25 minutes, or until the edges are golden and the filling is bubbly.
7. Let the bars cool completely before slicing into squares.

These raspberry almond bars are a delightful combination of sweet, tangy, and nutty flavors. The almond flour provides a soft, almost cookie-like base, while the fresh raspberries add a burst of tartness. The sliced almonds not only give the bars a beautiful finish but also a satisfying crunch. They’re perfect for a weekend treat, offering both a refreshing fruit element and a rich, nutty flavor, all in one simple, wholesome dessert.

Vegan Chocolate Coconut Truffles

These rich, chocolate coconut truffles are a simple yet indulgent treat that’s perfect for satisfying your sweet tooth on a Saturday. Made with just a few ingredients, they are easy to prepare and provide a melt-in-your-mouth experience that combines the best of chocolate and coconut.

Ingredients:

• 1 cup shredded unsweetened coconut
• 1/2 cup coconut milk (or any plant-based milk)
• 1/4 cup coconut oil, melted
• 2 tbsp cocoa powder
• 2 tbsp maple syrup
• 1/2 tsp vanilla extract
• Pinch of salt
• 1/2 cup dark chocolate, melted (for coating)

Instructions:

1. In a mixing bowl, combine the shredded coconut, coconut milk, melted coconut oil, cocoa powder, maple syrup, vanilla extract, and a pinch of salt. Stir until a sticky dough forms.
2. Roll the mixture into small balls, about 1 inch in diameter, and place them on a parchment-lined baking sheet.
3. Place the tray in the refrigerator for 30 minutes to firm up the truffles.
4. Once firm, dip each truffle into the melted dark chocolate to coat completely, then place them back on the parchment paper.
5. Refrigerate the truffles for an additional 15-20 minutes to allow the chocolate coating to set.
6. Serve chilled and enjoy!

These vegan chocolate coconut truffles are the ultimate bite-sized indulgence. The coconut filling is soft and chewy, offering a delightful contrast to the smooth, rich chocolate coating. The use of coconut milk and coconut oil gives the truffles a luxurious texture, while the dark chocolate adds an extra layer of richness. These truffles are perfect for those days when you want a quick, decadent dessert that feels a little extra special.

Vegan Strawberry Cheesecake Bars

These creamy and fruity strawberry cheesecake bars are a light, refreshing dessert that’s perfect for a Saturday picnic or gathering. Made with a cashew-based filling and a crumbly, nutty crust, these bars are an irresistible combination of sweet strawberries and rich, creamy goodness.

Ingredients:

• For the crust:
  • 1 cup almonds
  • 1/2 cup medjool dates, pitted
  • Pinch of salt
• For the filling:
  • 1 1/2 cups cashews (soaked for 2-3 hours)
  • 1/4 cup coconut oil, melted
  • 1/4 cup maple syrup
  • 1/4 cup lemon juice
  • 1 tsp vanilla extract
  • 1/2 cup fresh strawberries, pureed
  • Pinch of salt

Instructions:

1. To make the crust, place the almonds, dates, and salt in a food processor and pulse until a sticky, crumbly mixture forms.
2. Press the mixture into the bottom of a greased 8×8-inch baking pan, forming an even layer. Set aside.
3. To make the filling, drain and rinse the soaked cashews. Add them to a blender or food processor along with the coconut oil, maple syrup, lemon juice, vanilla extract, and salt. Blend until smooth and creamy.
4. Add the pureed strawberries to the cashew mixture and blend again until fully incorporated.
5. Pour the filling over the crust and spread it out evenly.
6. Freeze for at least 4 hours, or until the cheesecake is firm.
7. Once set, remove from the freezer, slice into bars, and serve.

These vegan strawberry cheesecake bars are the perfect dessert for those who crave something creamy and fruity. The cashew filling has a rich, cheesecake-like consistency, while the strawberry puree adds a sweet, tangy flavor that pairs perfectly with the nutty, crumbly crust. These bars are a great way to enjoy a classic dessert in a dairy-free, plant-based version, making them a crowd-pleaser at any gathering or special occasion.

Vegan Apple Cinnamon Donuts

These fluffy and fragrant vegan apple cinnamon donuts are a perfect weekend treat. Light and tender, they are infused with apple sauce and a hint of cinnamon, giving them a warm, cozy flavor that’s perfect for a Saturday morning breakfast or dessert.

Ingredients:

• 1 cup whole wheat flour
• 1/2 cup almond flour
• 1/4 cup maple syrup
• 1/4 cup unsweetened applesauce
• 1/4 cup almond milk (or any plant-based milk)
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Pinch of salt
• 1/4 tsp vanilla extract
• For the coating:
  • 1/4 cup maple syrup
  • 1/2 tsp ground cinnamon

Instructions:

1. Preheat the oven to 350°F (175°C) and lightly grease a donut pan.
2. In a mixing bowl, whisk together the whole wheat flour, almond flour, baking powder, cinnamon, nutmeg, and salt.
3. In a separate bowl, combine the maple syrup, applesauce, almond milk, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
5. Spoon the batter into the donut pan, filling each mold about two-thirds full.
6. Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.
7. While the donuts are baking, mix the maple syrup and cinnamon in a small bowl.
8. Once the donuts have cooled slightly, dip them in the cinnamon syrup mixture to coat the tops.
9. Serve immediately and enjoy!

These vegan apple cinnamon donuts are a warm, comforting treat with the perfect balance of sweetness and spice. The applesauce gives the donuts a moist, tender texture, while the maple syrup and cinnamon coating adds a lovely layer of sweetness and spice. These donuts are a great way to enjoy a classic fall flavor while keeping things plant-based and guilt-free. Perfect for a cozy Saturday morning or as an afternoon snack with tea or coffee!

Vegan Chocolate Peanut Butter Cups

These vegan chocolate peanut butter cups are an indulgent treat that perfectly balances rich chocolate with creamy peanut butter. Simple to make, they are a great choice for a Saturday treat when you want something sweet and satisfying with minimal effort.

Ingredients:

• 1 cup natural peanut butter (smooth or crunchy)
• 1/4 cup maple syrup
• 1/2 tsp vanilla extract
• Pinch of salt
• 1 1/2 cups dairy-free chocolate chips
• 1 tbsp coconut oil (optional, for smooth melting)

Instructions:

1. Line a muffin tin with cupcake liners.
2. In a small bowl, mix the peanut butter, maple syrup, vanilla extract, and salt until smooth and creamy.
3. Melt the chocolate chips with coconut oil in a heatproof bowl over simmering water or in the microwave, stirring until fully melted and smooth.
4. Spoon a small amount of melted chocolate into the bottom of each muffin liner, just enough to cover the base. Place the muffin tin in the fridge for 10-15 minutes to let the chocolate firm up.
5. Once the base layer has hardened, spoon a dollop of the peanut butter mixture into each cup, spreading it evenly.
6. Top with another layer of melted chocolate, covering the peanut butter completely.
7. Refrigerate the cups for at least 1 hour to set, then remove from the muffin tin and enjoy.

These vegan chocolate peanut butter cups are rich, creamy, and completely irresistible. The smooth peanut butter filling, combined with the sweet and slightly bitter dark chocolate, creates the perfect dessert. They’re a healthier version of the popular candy, without any dairy or refined sugars, and can be easily customized by adding chopped nuts, sea salt, or even a drizzle of caramel on top.

Vegan Apple Crisp

This classic vegan apple crisp is a warm, comforting dessert made with tender, cinnamon-spiced apples topped with a crunchy, buttery oat topping. It’s simple to prepare and makes a perfect Saturday dessert for those cozy evenings or after a hearty meal.

Ingredients:

• 6 large apples, peeled and sliced
• 2 tbsp lemon juice
• 1/4 cup maple syrup
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp vanilla extract
• 1/4 tsp salt
• For the topping:
  • 1 cup rolled oats
  • 1/2 cup almond flour
  • 1/4 cup coconut oil, melted
  • 2 tbsp maple syrup
  • 1/4 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, toss the sliced apples with lemon juice, maple syrup, cinnamon, nutmeg, vanilla extract, and salt. Spread the apple mixture evenly into the bottom of a baking dish.
3. In another bowl, mix together the oats, almond flour, melted coconut oil, and maple syrup until well combined. Add the chopped walnuts or pecans if using.
4. Sprinkle the oat mixture evenly over the apples.
5. Bake for 30-35 minutes or until the apples are soft and bubbling, and the topping is golden brown and crispy.
6. Let the crisp cool slightly before serving, optionally with a scoop of dairy-free vanilla ice cream.

This vegan apple crisp is a warm and satisfying dessert, perfect for those who enjoy the combination of tender fruit and a crisp, oat topping. The apples absorb the spices and sweet maple syrup while baking, creating a delicious, caramelized filling. The topping, made with oats and almond flour, provides a nutty crunch, while the coconut oil adds richness. It’s the perfect treat for fall or any time you want something comforting and wholesome.

Vegan Chocolate Pudding

This silky, creamy chocolate pudding is a vegan twist on a classic dessert. Made with avocado, cocoa powder, and almond milk, it’s rich and velvety while also being nutritious. This dessert is ideal for a Saturday afternoon treat when you want something sweet but don’t want to compromise on health.

Ingredients:

• 2 ripe avocados, pitted and scooped
• 1/4 cup cocoa powder
• 1/4 cup maple syrup
• 1/2 tsp vanilla extract
• Pinch of salt
• 1/2 cup almond milk (or any plant-based milk)
• Vegan chocolate chips or shavings (optional, for garnish)

Instructions:

1. In a blender or food processor, combine the avocado, cocoa powder, maple syrup, vanilla extract, and salt. Blend until smooth and creamy.
2. Gradually add the almond milk, blending until the pudding reaches your desired thickness. You can add more milk for a thinner consistency.
3. Spoon the pudding into small bowls or glasses and refrigerate for at least 1 hour to chill and firm up.
4. Before serving, garnish with vegan chocolate chips or shavings if desired.

This vegan chocolate pudding is an ultra-creamy, decadent treat that’s surprisingly healthy. The avocado adds a rich, velvety texture while providing healthy fats, making the pudding both indulgent and nourishing. The cocoa powder gives it a deep chocolate flavor, while the maple syrup adds a touch of natural sweetness. It’s the perfect dessert for a quick fix, and it’s easy to customize with toppings like coconut whipped cream or fresh berries.

Vegan Coconut Macaroons

These coconut macaroons are chewy, sweet, and full of tropical flavor. Made with shredded coconut and sweetened with maple syrup, they’re naturally vegan and a great treat for satisfying your sweet tooth on a Saturday.

Ingredients:

• 3 cups shredded unsweetened coconut
• 1/4 cup maple syrup
• 1/4 cup coconut flour
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 2 tbsp coconut oil, melted
• 2 tbsp almond milk (or any plant-based milk)

Instructions:

1. Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the shredded coconut, maple syrup, coconut flour, vanilla extract, salt, melted coconut oil, and almond milk. Stir until fully combined.
3. Scoop tablespoon-sized portions of the mixture onto the prepared baking sheet, shaping them into small mounds.
4. Bake for 12-15 minutes or until the macaroons are golden brown around the edges.
5. Let the macaroons cool on the baking sheet before transferring them to a wire rack to cool completely.

These vegan coconut macaroons are a simple yet flavorful dessert. The chewy coconut base pairs perfectly with the subtle sweetness from the maple syrup, while the coconut oil adds richness. They’re easy to make and provide a satisfying bite, with just the right balance of sweetness and texture. These macaroons are perfect for a light Saturday snack or dessert, and they can be made in advance to enjoy throughout the week.

Note: More recipes​ are coming soon!