10 Gluten-Free Vegan Desserts Everyone Can Enjoy

Did you know that more than 30% of the population is actively seeking out gluten-free options? If you’re one of those individuals or just looking to enjoy delicious treats that fit a vegan lifestyle, you’re in for a delightful surprise! In this blog post, we’ll introduce you to 10 irresistible gluten-free vegan desserts that everyone can enjoy, from creamy Chocolate Avocado Mousse Cups to refreshing Raspberry Sorbet with Mint. Get ready to satisfy your sweet tooth while keeping it healthy and inclusive!

Chocolate Avocado Mousse Cups

This Chocolate Avocado Mousse Cups recipe highlights the luscious combination of rich chocolate and creamy avocado, creating a guilt-free dessert that’s sure to impress.

Ingredients:

• 2 ripe avocados
• 1/2 cup unsweetened cocoa powder
• 1/4 cup maple syrup
• 1/4 cup almond milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon sea salt
• 2 ounces dark chocolate, melted
• Whipped cream for topping (optional)
• Cacao nibs for garnish (optional)

Preparation Time: 10 minutes

Cooking Time: 0 minutes

Total Time: 10 minutes

Instructions:

1. In a blender or food processor, combine the ripe avocados, cocoa powder, maple syrup, almond milk, vanilla extract, and sea salt.

2. Blend until the mixture is completely smooth and creamy, scraping down the sides as necessary.

3. Once blended, add the melted dark chocolate and pulse again until fully incorporated.

4. Spoon the mousse into individual cups or bowls and refrigerate for at least 30 minutes to set.

5. Before serving, top with whipped cream and sprinkle cacao nibs for added flavor and texture if desired.

Tips:

• For a sweeter mousse, adjust the maple syrup to taste.
• Ensure avocados are perfectly ripe for the best creamy texture.
• This mousse can be made a day ahead; just cover and refrigerate until serving.

Coconut Mango Chia Pudding

This Coconut Mango Chia Pudding combines the tropical flavors of coconut and mango, creating a refreshing and nutritious dessert that’s perfect for any time of the day.

Ingredients:

• 1 cup coconut milk
• 1 cup ripe mango, diced
• 1/4 cup chia seeds
• 2 tablespoons honey or maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup shredded coconut, for topping

Preparation Time: 10 minutes

Cooking Time: 0 minutes

Total Time: 4 hours (including chilling time)

Instructions:

1. In a bowl, mix the coconut milk, honey (or maple syrup), and vanilla extract until well combined.

2. Stir in the chia seeds and mix thoroughly to prevent clumping.

3. Cover the bowl and refrigerate for at least 4 hours or overnight until the mixture thickens.

4. Once set, divide the chia pudding into serving bowls or glasses.

5. Top with diced mango and shredded coconut before serving.

Tips:

• For a creamier texture, use full-fat coconut milk.
• Adjust the sweetness according to your taste preference.
• Try blending in some of the mango with the pudding for added flavor.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

Almond Flour Brownies

These almond flour brownies are a deliciously rich and moist treat, offering a delightful nutty flavor that pairs perfectly with chocolate.

Ingredients:

• 1 cup almond flour
• 1/2 cup cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup coconut sugar
• 1/4 cup honey or maple syrup
• 2 large eggs
• 1/4 cup melted coconut oil
• 1 teaspoon vanilla extract
• 1/2 cup chocolate chips (optional)

Preparation Time: 10 minutes

Cooking Time: 25 minutes

Total Time: 35 minutes

Instructions:

1. Preheat your oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper.

2. In a medium bowl, combine almond flour, cocoa powder, baking powder, and salt.

3. In a separate large bowl, whisk together the coconut sugar, honey (or maple syrup), eggs, melted coconut oil, and vanilla extract until smooth.

4. Gradually add the dry ingredients to the wet ingredients, stirring until fully combined. Fold in chocolate chips if using.

5. Pour the batter into the prepared baking pan and spread evenly.

6. Bake for 25 minutes, or until a toothpick inserted into the center comes out mostly clean.

7. Allow the brownies to cool in the pan for 10 minutes, then lift them out using the parchment paper and let cool completely on a wire rack.

Tips:

• For fudgier brownies, reduce the baking time by a couple of minutes.
• Store leftovers in an airtight container at room temperature for up to 3 days.
• Experiment by adding nuts or dried fruit for extra texture and flavor.

No-Bake Peanut Butter Oat Energy Bites

This No-Bake Peanut Butter Oat Energy Bites recipe is special for its delicious blend of creamy peanut butter, hearty oats, and sweet honey, creating a nutritious snack that’s perfect for any time of day.

Ingredients:

• 1 cup rolled oats
• 1/2 cup peanut butter
• 1/3 cup honey
• 1/4 cup chocolate chips
• 1/4 cup ground flaxseed
• 1 teaspoon vanilla extract

Preparation Time: 10 minutes

Cooking Time: 0 minutes

Total Time: 10 minutes

Instructions:

1. In a large mixing bowl, combine the rolled oats, peanut butter, honey, chocolate chips, ground flaxseed, and vanilla extract.

2. Stir the mixture well until all ingredients are fully combined.

3. Once mixed, use your hands to shape the mixture into small bite-sized balls, roughly 1 inch in diameter.

4. Place the energy bites on a baking sheet lined with parchment paper and refrigerate for about 30 minutes to firm up.

5. After chilling, store the energy bites in an airtight container in the refrigerator for up to one week.

Tips:

• Feel free to substitute almond butter for peanut butter for a different flavor.
• Add in your favorite nuts or dried fruits for extra texture and nutrition.
• For a vegan option, replace honey with maple syrup.

Vegan Blueberry Crumble

This Vegan Blueberry Crumble is a delightful dessert bursting with juicy blueberries and topped with a crunchy, oat-based crumble that everyone will love.

Ingredients:

• 2 cups fresh or frozen blueberries
• 1 tablespoon maple syrup
• 1 tablespoon lemon juice
• 1 cup rolled oats
• 1/2 cup almond flour
• 1/4 cup coconut oil, melted
• 1/4 cup brown sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon salt

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Instructions:

1. Preheat your oven to 350°F (175°C).

2. In a mixing bowl, combine the blueberries, maple syrup, and lemon juice and then spread this mixture evenly in a baking dish.

3. In another bowl, stir together the rolled oats, almond flour, melted coconut oil, brown sugar, cinnamon, and salt until crumbly.

4. Sprinkle the oat mixture over the blueberry layer in the baking dish.

5. Bake in the preheated oven for about 30 minutes or until the topping is golden brown and the blueberries are bubbly.

6. Allow to cool slightly before serving. Enjoy warm or at room temperature!

Tips:

• For extra flavor, add a pinch of nutmeg to the crumble topping.
• Serve with vegan ice cream or whipped coconut cream for an indulgent treat.
• Feel free to substitute other berries like raspberries or strawberries based on availability.

Cashew Cream Fruit Tart

This Cashew Cream Fruit Tart is a delightful dessert that combines the creamy richness of cashew cream with the refreshing sweetness of fresh fruits, making it a perfect treat for any occasion.

Ingredients:

• 1 cup raw cashews, soaked
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt
• 1 pre-made tart shell (store-bought or homemade)
• 2 cups mixed fresh fruits (berries, kiwi, mango, etc.)
• 1 tablespoon lemon juice
• 1 tablespoon unsweetened shredded coconut (optional)

Preparation Time: 15 minutes

Cooking Time: 0 minutes

Total Time: 15 minutes

Instructions:

1. Drain and rinse the soaked cashews, then place them in a blender or food processor.

2. Add the maple syrup, melted coconut oil, vanilla extract, and sea salt to the blender.

3. Blend the ingredients until smooth and creamy, scraping down the sides as needed.

4. Pour the cashew cream into the pre-made tart shell and spread it evenly.

5. In a bowl, mix the fresh fruits with lemon juice, then arrange them on top of the cashew cream.

6. Sprinkle with shredded coconut if desired, then refrigerate for at least 30 minutes before serving.

Tips:

• For a nuttier flavor, you can lightly toast the cashews before soaking them.
• Feel free to customize the fruit topping based on seasonal availability.
• Use a springform pan for an easier release if making your own tart shell.

Lemon Coconut Bliss Balls

These Lemon Coconut Bliss Balls are a delightful no-bake treat that perfectly balance zesty lemon and creamy coconut flavors, making them a healthy delight for any occasion.

Ingredients:

• 1 cup almond flour
• 1 cup shredded unsweetened coconut
• 1/4 cup maple syrup
• 2 tablespoons coconut oil, melted
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt

Preparation Time: 10 minutes

Cooking Time: 0 minutes

Total Time: 10 minutes

Instructions:

1. In a mixing bowl, combine the almond flour, shredded coconut, maple syrup, melted coconut oil, lemon juice, lemon zest, vanilla extract, and salt. Mix until well combined.

2. Using your hands, form the mixture into small balls, about 1 inch in diameter.

3. Place the formed balls on a parchment-lined baking sheet.

4. Refrigerate for at least 30 minutes to firm up.

5. Once set, enjoy your Lemon Coconut Bliss Balls, or store them in an airtight container in the fridge for up to one week.

Tips:

• For an extra burst of flavor, try adding a few drops of lemon essential oil.
• If you prefer a sweeter taste, adjust the amount of maple syrup to your liking.
• Experiment with different nut flours for varied flavors and textures.

Sweet Potato Chocolate Chip Cookies

These Sweet Potato Chocolate Chip Cookies are a delightful treat that combines the natural sweetness of sweet potatoes with rich chocolate chips for a wholesome and satisfying experience.

Ingredients:

• 1 cup mashed sweet potatoes
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 cup semi-sweet chocolate chips

Preparation Time: 15 minutes

Cooking Time: 10-12 minutes

Total Time: 25-27 minutes

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.

3. Beat in the egg and vanilla extract until well combined.

4. Fold in the mashed sweet potatoes until the mixture is smooth.

5. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.

6. Gradually add the dry ingredients to the wet ingredients and mix until just combined.

7. Stir in the chocolate chips.

8. Drop spoonfuls of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.

9. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.

10. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Tips:

• For a richer flavor, you can add chopped nuts such as walnuts or pecans.
• Ensure the sweet potatoes are well-mashed to create a smooth cookie dough.
• Store cookies in an airtight container to keep them fresh for several days.

Raspberry Sorbet with Mint

This Raspberry Sorbet with Mint recipe highlights the vibrant flavors of fresh raspberries and refreshing mint, making it a perfect treat for any warm day.

Ingredients:

• 4 cups fresh raspberries
• 1 cup granulated sugar
• 1 cup water
• 1 tablespoon fresh mint leaves, chopped
• 1 tablespoon lemon juice

Preparation Time: 10 minutes

Cooking Time: 5 minutes

Total Time: 15 minutes

Instructions:

1. In a saucepan, combine the sugar and water over medium heat, stirring until the sugar is fully dissolved.

2. Add the fresh raspberries, lemon juice, and chopped mint leaves to the saucepan, cooking for an additional 3 minutes until the raspberries break down.

3. Remove the mixture from heat and let it cool. Once cooled, strain the mixture through a fine sieve to remove the seeds, pressing to extract as much liquid as possible.

4. Pour the strained raspberry mixture into a shallow dish and freeze for about 4 hours, stirring every 30 minutes to break up any ice crystals.

5. Once the sorbet is fully frozen and smooth, scoop it into bowls, garnish with extra mint leaves, and serve immediately.

Tips:

• For a smoother texture, use an ice cream maker after preparing the raspberry mixture.
• Adjust the sweetness by adding more or less sugar, depending on the tartness of the raspberries.

Creamy Banana Peanut Butter Popsicles

This Creamy Banana Peanut Butter Popsicle recipe combines the delicious flavors of ripe bananas and rich peanut butter, creating a refreshing and nutritious treat perfect for hot summer days!

Ingredients:

• 3 ripe bananas
• 1 cup creamy peanut butter
• 1 cup Greek yogurt
• 2 tablespoons honey or maple syrup
• 1 teaspoon vanilla extract
• ¼ cup milk (dairy or non-dairy)

Preparation Time: 10 minutes

Cooking Time: 0 minutes

Total Time: 10 minutes plus freezing time

Instructions:

1. In a blender, combine the ripe bananas, peanut butter, Greek yogurt, honey or maple syrup, vanilla extract, and milk.

2. Blend until the mixture is smooth and creamy.

3. Taste the mixture and adjust sweetness if desired by adding more honey or maple syrup.

4. Pour the mixture into popsicle molds, leaving a little space at the top for expansion.

5. Insert sticks and freeze for at least 6 hours or until fully solidified.

6. To remove popsicles, run warm water over the outside of the molds for a few seconds.

Tips:

• For added texture, consider mixing in chocolate chips or crushed nuts before freezing.
• Feel free to use almond or cashew butter as alternatives to peanut butter.
• Store any leftover popsicles in a zip-top bag in the freezer for up to 2 months.