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5 Exquisite Vegan Desserts Recipes

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5 Exquisite Vegan Desserts Recipes

5 Exquisite Vegan Desserts Recipes​

Best 5 Vegan Desserts to enjoy with your family and friends!

Chia Pudding With Peanut Butter And Chocolate

This chia pudding with chocolate and peanut butter is perfect for breakfast or a simple healthy and vegan dessert.

Prep Time

15 minutes

Cook Time

2 minutes

Servings

1-2

Ingredients
  • 1 1/ 4 cup chia seeds
  • 1 cup plant based milk
  • 1 teaspoon vanilla extract
  • 2 tablespoons maple syrup or stevia
  • 2 tablespoons peanut butter
  • 1 1/ 2 tablespoons cacao powder
Directions
  1. In a medium mixing bowl, whisk the plant based milk together with the cocoa powder, vanilla and peanut butter. Then, add the chia seeds and stir well.
  2. Let stand in the fridge for at least 15 minutes or overnight. Spoon out into a bowl and enjoy!

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Vegan Chocolate Coffee Mousse

Delicious dessert for chocolate lovers!

Vegan Chocolate Coffee Mousse​
Prep Time

20 minutes

Cook Time

5 minutes

Servings

3

Ingredients
  • 180 milliliters aquafaba
  • 140 grams vegan dark chocolate
  • 1 1/ 2 tablespoons maple syrup or honey (optional)
  • 3 tablespoons strong brewed espresso
  • 1 teaspoon vanilla essence
Directions
  1. Melt chocolate with a splash of plant milk over a water bath or in the microwave in a microwave safe bowl. Once melted, add maple syrup and espresso. Mix with a spoon until creamy and set aside to cool.
  2. Drain aquafaba into a bowl (make sure it’s grease-free) and using an electric mixer beat until whipped and stiff peaks form (this can take 10-15 minutes).
  3. Once the peaks are formed and chocolate has cooled, gently fold the chocolate into the whipped aquafaba using a spatula. Gently mix until well combined. Divide the mixture into glasses/jars and place them in a fridge for 3 hours to set. Before serving, decorate with coconut cream/yogurt and sprinkle with shredded chocolate, coffee beans and hazelnuts.

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Vegan Pumpkin Spice Tiramisu

This Vegan Pumpkin Spice Tiramisu has layers of pumpkin spice cake soaked in pumpkin spice cold brew coffee in between homemade mascarpone cream all topped with dairy-free whipped cream and pecans.

This tiramisu is seriously delicious, it is:

  • Lightly spiced and warming
  • Naturally sweet and cinnamon-y
  • Soaked with pumpkin spice cold brew coffee
  • Layered with light and fluffy vegan mascarpone cream
  • Piped with dairy-free whipped cream
  • Topped with chopped pecans
  • Naturally vegan and easily gluten-free and nut-free
  • Great to make ahead of time
  • A real showstopper and crowd-pleaser
Vegan Pumpkin Spice Tiramisu​
Prep Time

30 minutes

Cook Time

1 hour

Servings

10-12

Ingredients
Pumpkin Spice Loaf:
  • 1 tbsp ground chia seeds + 3 tbsp water
  • 300g pumpkin puree
  • 60ml Pumpkin Spice Cold Brew
  • 1 tbsp apple cider vinegar
  • 60ml olive oil
  • 60g coconut yoghurt
  • 140g coconut sugar
  • 1 tsp vanilla essence
  • 245g plain or GF plain flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • Spices: 1 tsp cinnamon, ½ tsp ground ginger, ÂĽ tsp mixed spice, pinch ground nutmeg, pinch ground cardamom
Vegan Mascarpone Cream:
  • 200g vegan butter, room temperature
  • 350g icing sugar
  • 1 tsp vanilla essence
  • ½ tsp cinnamon
  • 100g coconut yoghurt, room temperature
  • For the Layers:
  • 2 tbsp Pumpkin Spice Cold Brew
  • 250ml vegan whipping cream
  • 50g pecans, chopped very small
  • Cocoa powder
For the Layers:
  • 2 tbsp Pumpkin Spice Cold Brew
  • 250ml vegan whipping cream
  • 50g pecans, chopped very small
  • Cocoa powder
Directions
  1. Preheat the oven to 160Fan/180*C and line a loaf tin with parchment paper.
  2. Stir together the chia seeds and water and whisk to a gel.
  3. Add the pumpkin puree to a mixing bowl with the Pumpkin Spice Cold Brew, apple cider vinegar, olive oil, yoghurt, sugar, vanilla and chia gel. Whisk until smooth.
  4. Sift in the flour, baking powder, bicarbonate of soda, all the spices and add the salt. Whisk to a smooth, thick batter.
  5. Transfer the batter into the tin and smooth over the top. Bake for 45 minutes, or until an inserted skewer comes out basically clean. Cover the loaf with foil if it is browning too much.
  6. Cool for 10 minutes then lift out the tin to cool fully. Once cool, slice into 10-12 slices.
  7. Make the mascarpone cream: beat the butter till soft and fluffy then gradually beat in the icing sugar, vanilla and cinnamon. Once incorporated, gradually beat in the yoghurt until fully combined and fluffy. Beat for 2 minutes more.
  8. Use an 8-inch square dish (or similar) and lay a layer of pumpkin loaf on the bottom. Brush over the Califia Pumpkin Spice Cold Brew.
  9. Spread the pumpkin cake with ½ the mascarpone and top with a second layer of cake, more Califia Pumpkin Spice Cold Brew and then the rest of the mascarpone. Smooth the top and cover tightly.
  10. Chill for 4-6 hours or overnight. When ready to serve, whip the cream.
  11. Add a layer of crushed pecans on top of the cake. Pipe the cream all over the top, dust with cocoa powder and extra pecans.

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Vegan Chocolate Orange Caramel Magnum Ice Creams

These homemade, no-churn Chocolate Orange Caramel Magnum Ice Creams are smooth, creamy and delicious. With a hidden caramel layer and a thick dark chocolate shell, they are vegan and fun to make. These Chocolate Orange Caramel Magnum Ice Creams are so delicious, they are:

  • Chocolatey, zesty and fruity
  • Have a hidden gooey caramel layer
  • Silky smooth and creamy
  • With a dark chocolate crunchy shell
  • Easy to make in a few steps and a blender
  • Naturally vegan, egg-free, dairy-free and gluten-free
Vegan Chocolate Orange Caramel Magnum Ice Creams​
Prep Time

20 minutes

Cook Time

4-6 hours chilling

Servings

6

Ingredients
Ice Cream
  • 240g coconut cream, from 1 full-fat tin of coconut milk
  • 140g cashews, soaked
  • 80g caster sugar
  • 1 tsp vanilla essence
  • ½ orange, zested
  • A pinch of salt
  • 40g dark chocolate, chopped small
Caramel
  • 4 tbsp (60g) peanut or almond butter
  • 2 tbsp maple syrup
  • A pinch of salt
Chocolate
  • 180g dark chocolate, chopped
  • 1 tbsp coconut oil
  • Suggestions: orange zest, puffed quinoa, cacao nibs
Directions
  1. Place one 400ml tin of full-fat coconut milk in the fridge overnight. Place the cashews in a bowl and submerge with water and leave overnight. Or, cover the cashews with boiling water for 1 hour. Drain the cashews and rinse.
  2. Without shaking the coconut milk tin, scoop off the solid part (this is the cream) and weigh out 240g.
  3. Add the coconut cream, cashews, sugar, vanilla, orange zest and salt to a blender and process till really smooth. Now add in the 40g chopped chocolate and pulse to combine.
  4. For the caramel: stir together the ingredients till smooth.
  5. Divide the caramel between 6 ice cream moulds and smooth down to make an even layer.
  6. Pour the ice cream on top of the caramels to fill the moulds. Insert a lolly stick and tap the trays down on the surface a couple times to remove any air bubbles.
  7. Place the trays flat in the freezer for 4-6 hours or overnight.
  8. When ready, melt the 180g chocolate with the coconut oil till smooth and pour into a heat proof glass or jar that’s wide enough to fit in an ice cream.
  9. Working quickly, remove each ice cream in turn from the moulds and dip into the chocolate, covering all the sides and allow the excess to drip off. Place onto a line baking tray and sprinkle over the toppings like orange zest, puffed quinoa and cacao nibs. Repeat to make all 6 ice creams.
  10. Enjoy straight away or keep in a Ziploc bag in the freezer for 2-4 weeks.

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Vegan Percy Pig Cupcakes

These Vegan Percy Pig Cupcakes have a delicious strawberry vanilla cupcake with a strawberry jam filling, a luscious berry buttercream all topped with a Percy Pig sweet.

These cupcakes are so fun for all the family, they are:

  • Light, fluffy and soft
  • Packed with lovely vanilla and strawberry flavours
  • Filled with a gooey berry jam middle
  • Topped with the most delicious and fluffiest strawberry buttercream
  • Decorated with strawberries and sweets
  • Great to make with little ones
  • A delicious and fun dessert or snack
Vegan Percy Pig Cupcakes​
Prep Time

30 minutes

Cook Time

1 – 2 days cooling

Servings

10-12

Ingredients
Cupcakes 
  • 150g strawberries, trimmed weight
  • 120g thick dairy-free yoghurt
  • 120ml plant-based milk
  • 2 tbsp (30ml) olive or sunflower oil
  • 120g caster sugar
  • 1 tbsp lemon juice
  • 1 tsp vanilla essence
  • ½ tsp strawberry or raspberry essence, optional
  • 210g + 1tsp plain or GF flour, sifted
  • 70g ground almonds
  • 1 ½ tsp baking powder
  • ½ tsp bicarbonate of soda
  • A pinch of salt
Buttercream and Filling
  • 150g vegan butter, softened
  • 350-400g icing sugar
  • 2-3 tbsp aquafaba or plant-based milk
  • ½ tsp vanilla essence
  • ÂĽ tsp strawberry or raspberry essence, optional
  • 1 tbsp freeze-dried strawberry powder, optional
  • 3-6 tbsp strawberry jam
  • 10-12 Percy Pig sweets
  • Fresh strawberries, halved or quartered
Directions
  1. Preheat the oven to 160Fan/180*C and line a muffin tray with 10-12 cases.
  2. Chop the strawberries into quarters and toss with 1 tsp flour and set to one side.
  3. To a mixing bowl, add the yoghurt, milk, oil, sugar, lemon juice, vanilla and strawberry/raspberry essence, if using. Whisk till smooth.
  4. Add in the flour, ground almonds, baking powder, bicarbonate of soda and salt and whisk to a thick smooth batter.
  5. Fold in the strawberries (leaving behind any excess flour) and divide between the cases, filling Âľ full.
  6. Bake for 17-19 minutes till risen, golden and spongy and an inserted skewer comes out clean.
  7. Remove from the muffin tray straight away and cool fully on a wire rack.
  8. When ready, make the buttercream. Add the butter to a bowl and beat till soft and fluffy (using a handheld or electric mixer) and gradually beat in the icing sugar, aquafaba or milk, vanilla essence and strawberry/raspberry essence, if using. Beat for 2-3 minutes till really fluffy, adding more icing sugar or aquafaba as needed. Stir in the strawberry powder, if using, and transfer to a piping bag with a star-shaped nozzle.
  9. Core out the middle of the cupcakes and fill with the strawberry jam.
  10. Pipe the buttercream onto the cupcakes and decorate with a Percy Pig sweet and some strawberries.
  11. Enjoy straight away or keep in the fridge for 2-3 days although best enjoyed at room temperature. Unfrosted and un-filled cupcakes will keep for 1 month wrapped well in the freezer. Allow to thaw and then decorate as above.

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