Devilishly Delish Vegan Desserts Are Here

There are vegetarians—those who avoid meat, chicken, fish, and other animal flesh—and vegans, who take it a step further by avoiding all animal-derived products, including dairy, eggs, and often honey. Choosing a vegetarian or vegan lifestyle is a personal decision that requires careful consideration, discipline, and a commitment to reading labels and rethinking traditional recipes.

According to estimates by advocacy organizations like PETA, adopting a vegan diet can significantly reduce the number of animals consumed annually. While exact numbers may vary, the impact is worth considering for those who prioritize animal welfare.

But being vegan doesn’t have to be an all-or-nothing commitment. Incorporating plant-based meals into your diet on a regular basis can still make a meaningful difference—for the planet, animals, and your own health.  Additionally, vegan dishes can be delicious, nutrient-rich, and versatile. They are also naturally pareve, meaning they contain no meat or dairy, which makes them a great option for those following a kosher diet.

By exploring vegan options, even occasionally, you can enjoy flavorful meals, and make choices that align with your values.

Garden of Vegan Apple Crisp

You absolutely won’t miss dairy in this sweet and spicy apple crisp dessert. Apples are full of fiber, vitamin C and antioxidants. The rolled oats provide more fiber and help reduce cholesterol. The ginger and cinnamon provide more antioxidants as well as minerals, which are good for combating seasonal allergies, cold, congestion, sore throat, bad digestion and are good for heart health and help in weight loss. This one is gluten free, too.

 INGREDIENTS

Serves 6-8

 Filling:

8 medium-large apples- half tart (like granny smith), half sweet (like honey crisp)
2 Tbs. lemon juice (about 1 lemon)
⅔ cup organic cane sugar or coconut sugar
1 ½ tsp. ground cinnamon
3 Tbs. arrowroot starch or cornstarch (for thickening)
¼ cup apple juice
¾ tsp. fresh grated ginger (or 1 ½ tsp. ground)
1 pinch nutmeg

Topping:
1 cup rolled oats
½ cup almond meal
½ cup unbleached all-purpose flour*
½ cup organic cane sugar or coconut sugar
½ cup organic brown sugar
½ cup pecans or walnuts, toasted and roughly chopped
¼ tsp. sea salt
1 tsp. ground cinnamon
½ cup melted coconut oil or olive oil

 INSTRUCTIONS

1. Preheat oven to 350 degrees F.
2. Peel apples, quarter, remove cores, and use a paring knife to thinly slice lengthwise.
3. Add to a large mixing bowl and top with remaining filling ingredients. Toss to combine. Add to a 9×13-inch (or similar size) baking dish.
4. Rinse and wipe out your mixing bowl and add all topping ingredients. Stir to combine, then use fingers to break down any clumps of sugar. Pour over apples in an even layer.
5. Bake for 50 minutes to 1 hour (uncovered) or until the filling is bubbly, the apples are very fork tender (especially in the center of the dish), and the topping is deep golden brown.

6. Let rest at least 30 minutes before serving. Delicious with coconut whipped cream or vanilla bean coconut ice cream.

Very Vegan Berry Panna Cotta

This is plant-based spin on a classic Italian treat.  It’s vanilla-infused, rich and creamy like the dairy version, plus the rich berries add antioxidants for cell health and a stunning presentation. Not berry season you say? Doesn’t matter! Frozen mixed berries are available all year around and just as packed with nutrition. It’s also gluten free.

 INGREDIENTS

4 servings

1 (14 oz.) can full-fat coconut milk
¼ cup amber maple syrup or brown rice syrup
1 tsp. vanilla extract
1/4 tsp. sea salt
½ tsp. agar agar powder (not flakes)
3 cups fresh or frozen mixed berries (blackberries, raspberries, and blueberries)
Fresh mint leaves for garnish

INSTRUCTIONS

1. Set out four small glasses, mason jars, or stemless wine glasses.
2. To a small-medium saucepan, add coconut milk, maple syrup (or brown rice syrup), vanilla, and salt and whisk to combine. Bring to a gentle boil over low-medium heat.
3. Once boiling, reduce heat to low, sprinkle in agar agar powder, and immediately whisk well. Let simmer for 2 minutes, whisking frequently.
4. Next, divide the mixture evenly between the glasses (about 1/2 cup each) and place them in the refrigerator to set for at least 25-35 minutes, or until slightly bouncy to the touch.
5. Berries: Just before serving, prepare the berries. If using frozen berries, defrost in a small saucepan or in the microwave until no longer cold. If using fresh berries, place in a small saucepan and cook over low-medium heat, stirring occasionally, until a little bubbly and tender when pierced with a fork. Taste for sweetness, adding a little maple syrup if desired.
6. When ready to serve, top panna cotta with warmed mixed berries and garnish with a sprig of fresh mint.
7. Store leftover panna cotta in the refrigerator for up to 3-4 days. Not freezer friendly.

Murderously Good Blood Orange Cake

If you’re craving something sweet and seasonal, try this vegan blood orange cake. It has a tender crumb and is bursting with intense orange flavor. Great for any holiday celebration, this cake also delivers nutrition very similar to regular oranges, but blood oranges are rich in anthocyanin a group of antioxidants found in red, blue, and purple fruits and veggies. A diet rich in these compounds may prevent inflammation and protect against type 2 diabetes, cancer, and heart disease. Regularly eating anthocyanin-rich foods may also benefit your memory and overall brain health.

INGREDIENTS

Serves 6-8

1 ½ cups all-purpose flour
2 Tbs. cornstarch
½ tsp. salt
½ tsp. baking soda
½ tsp. baking powder
¾ cup almond or cashew ‘milk’
½ cup olive oil
½ cup cane sugar
⅓ cup freshly squeezed blood orange juice, strained
2 Tbs. unsweetened applesauce
2 tsp. vanilla extract
½ tsp. almond extract
2 tsp. blood orange zest (about 2 oranges)

INSTRUCTIONS

1. Preheat the oven to 350 degrees F. Grease an 8- or 9-inch springform pan and set aside.
2. Whisk the flour, cornstarch, baking powder, baking soda, and salt together in a large mixing bowl.
3. In a smaller bowl, whisk the nut ‘milk’, olive oil, blood orange juice, sugar, applesauce, vanilla, almond, and blood orange zest together, until the oil is emulsified.
4. Slowly add the wet ingredients to the dry ingredients while whisking the two together. Mix well until no dry patches of flour remain but be careful not to overmix; some small lumps are ok. Pour the cake batter into the prepared pan and smooth the top with a spatula.
5. Bake in the middle rack of the oven for 29 to 31 minutes for a 9” pan, longer for a smaller pan. The cake is done when the top is golden and a toothpick inserted in the center comes out cleanly.
6. Place the cake pan on a cooling rack and let the cake cool completely in the pan. Remove the cake and transfer to a serving platter, then dust with powdered sugar, slice, and serve. Can be stored tightly wrapped at room temperature for up to 4 days.

Deadly Delicious Salted Chocolate Vegan Tart

What’s the holiday season without a chocolate dessert? This no-bake brownie base with a creamy salted chocolate filling, is rich, vegan and gluten-free. The dates in this recipe contain antioxidants, minerals, and vitamins that help support brain, digestive, and heart health and protect against disease. The nuts in the crust are nutrient dense providing good sources of protein, healthy fats, fiber, vitamins and minerals. Nuts and seeds regulate body weight as their fats are not fully absorbed and they regulate food intake. Nuts and seeds contain unsaturated fats and other nutrients that provide protective effects against heart disease and diabetes.

INGREDIENTS

8-10 servings

Crust

1 cup pitted Medjool dates, about 10 large dates
½ cup raw walnuts
¾ cup raw pecans (or almonds)
4 Tbs. smooth almond butter
½ tsp. fine sea salt
½ tsp. ground cinnamon
5 Tbs. raw cacao powder or unsweetened cocoa powder
2 Tbs. raw cacao nibs optional

Filling

10.5 ounces or 1⅓ cups coconut cream*
4 ounces 60%-85% dark chocolate, roughly chopped
¼ cup refined coconut oil (unrefined will taste of coconut)
⅔ cup (about 6 or 7) large dates Medjool dates (pitted)
1 tsp. pure vanilla extract
A large pinch of sea salt

Garnishes

A few sprinkles of flaky sea salt for topping
Fresh raspberries or other berries

 INSTRUCTIONS

1. For the crust: Remove the pits from the dates unless already pitted. If the dates aren’t soft, soak them in hot water for 5 minutes, then drain well.
2. Add the dates, walnuts, pecans, almond butter, salt, cinnamon, and cacao powder to a food processor. Blend until you have a slightly sticky dough that comes together when you press it with your fingers. If using, fold the cacao nibs into the dough with a rubber spatula.
3. Press the dough onto the bottom and up the sides of a 9-inch tart pan with a removable bottom. Place in the freezer to firm up for 20 minutes and clean out the food processor.
4. For the filling: While the crust is chilling, heat a saucepan over medium-low heat and add the coconut cream, chopped dark chocolate, and coconut oil. Whisk frequently until melted and smooth. Allow the chocolate to cool slightly.
5. Tear pitted into pieces. Add them to the food processor, along with the vanilla, sea salt, and the melted chocolate mixture. Blend until everything is combined and completely smooth, scraping down the sides as needed. The filling should be smooth, silky, and rich. Taste for seasonings, add more salt as needed.
6. Assemble the tart: Pour the chocolate filling into the chilled tart crust. Garnish with flaky sea salt. Chill the tart in the freezer for 2 hours or until set and firm. Garnish with fresh raspberries and allow to sit at room temperature for 10 to 15 minutes before serving.

*NOTE

You can buy canned coconut cream or canned full-fat coconut milk. Refrigerate two 13.5-ounce cans about 24 hours in advance so the cream separates from the liquid part, and it’s easier to scoop out. When at room temperature, many brands of coconut milk or cream mix together, so you can’t scoop out the cream.