Zesty, sweet, and completely irresistible—these 20 decadent vegan and gluten-free dessert recipes are here to prove that indulgence doesn’t have to come with compromise. Whether you’re craving rich chocolate treats, fruity delights, or creamy classics, this roundup has something for every sweet tooth. Get ready to whip up desserts that’ll wow your family and friends—no one will believe they’re plant-based and gluten-free! Dive in and discover your new favorite treat.
Vegan Gluten-Free Brownies
Remember that time I promised my gluten-free, vegan friend I’d bring dessert to the potluck and spent hours searching for something everyone could enjoy? That’s when I perfected these fudgy vegan gluten-free brownies that have become my most requested recipe. Even my most skeptical friends can’t believe they’re free of dairy, eggs, and gluten!
Ingredients
– 1 cup almond flour (I always use super-fine for that smooth texture)
– 1/2 cup cocoa powder (Dutch-processed is my secret for rich flavor)
– 1 cup coconut sugar (it gives such a lovely caramel note)
– 1/2 cup coconut oil, melted (I prefer unrefined for that subtle coconut aroma)
– 1/2 cup unsweetened applesauce (this acts as our egg replacement and keeps them moist)
– 1 tsp vanilla extract (the real stuff makes all the difference)
– 1/2 tsp baking soda
– 1/4 tsp sea salt (I use fine grain to distribute evenly)
– 1/2 cup dairy-free chocolate chips (I’m partial to the mini ones for better distribution)
Instructions
1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
2. In a large mixing bowl, whisk together the almond flour, cocoa powder, coconut sugar, baking soda, and sea salt until no lumps remain.
3. Pour the melted coconut oil into the dry ingredients and stir until the mixture resembles wet sand.
4. Add the applesauce and vanilla extract to the bowl, mixing just until the batter comes together smoothly.
5. Gently fold in the dairy-free chocolate chips, being careful not to overmix the batter.
6. Transfer the brownie batter to your prepared pan and use a spatula to spread it evenly into all corners.
7. Bake at 350°F for 22-25 minutes, until the edges look set but the center still appears slightly underdone.
8. Remove the pan from the oven and place it on a wire cooling rack for at least 30 minutes before slicing.
9. Use the parchment paper overhang to lift the entire brownie slab out of the pan once cooled.
10. Cut into 9 equal squares using a sharp knife wiped clean between cuts for neat edges.
Every time I make these, I’m amazed by how fudgy and rich they turn out with that perfect crackly top. They’re fantastic warm with a scoop of vegan ice cream, or I love storing them in an airtight container where they actually get even more moist and flavorful by the next day.
Raw Vegan Cheesecake
Never have I been more convinced that healthy desserts can be just as indulgent as their traditional counterparts than when I first tried raw vegan cheesecake. My friend Sarah, a longtime vegan, brought one to our potluck last summer, and I was skeptical until that first creamy, tangy bite completely won me over. Now I make this version regularly—it’s become my go-to for gatherings when I want to impress without the guilt.
Ingredients
– 1 ½ cups raw almonds (I love the crunch they add, but you can swap in walnuts if you prefer)
– ½ cup pitted Medjool dates (soaked for 10 minutes in warm water to soften—this makes them easier to blend)
– 2 cups raw cashews, soaked overnight (this is key for that ultra-creamy texture)
– ½ cup pure maple syrup (the real stuff, not pancake syrup—it adds a lovely depth)
– ½ cup fresh lemon juice (about 2-3 lemons; I always zest one first and save it for garnish)
– ½ cup melted coconut oil (unrefined gives a subtle tropical note)
– 1 tsp pure vanilla extract (I splurge on the good Mexican vanilla here)
– A pinch of sea salt (it just makes the flavors pop)
Instructions
1. Place the raw almonds in a food processor and pulse for 30 seconds until they form a coarse meal.
2. Add the soaked dates and process for another 45 seconds until the mixture sticks together when pressed.
3. Firmly press this crust mixture into the bottom of a 7-inch springform pan, using the back of a spoon to create an even layer.
4. Drain the soaked cashews and add them to a high-speed blender along with the maple syrup, lemon juice, melted coconut oil, vanilla extract, and sea salt.
5. Blend on high for 60-90 seconds until completely smooth, scraping down the sides once halfway through.
6. Pour the creamy filling over the prepared crust and gently tap the pan on the counter to remove any air bubbles.
7. Cover the pan with plastic wrap and freeze for at least 6 hours, or until firm to the touch.
8. Remove the cheesecake from the freezer 20 minutes before serving to slightly soften.
9. Run a knife around the edge of the pan before releasing the springform sides.
Just out of the freezer, this cheesecake has a firm, almost ice-cream-like texture that softens beautifully as it sits. The tang from the lemon juice cuts through the richness of the cashews, while the maple syrup adds a caramel-like sweetness without being overpowering. For a stunning presentation, I sometimes top it with fresh berries or a drizzle of melted dark chocolate right before serving.
Peanut Butter Energy Balls
Busy weeks call for grab-and-go snacks that actually satisfy, and these peanut butter energy balls have become my absolute lifesaver. I first started making them when my daughter needed quick fuel before soccer practice, and now I whip up a batch every Sunday to get us through the school and work week. They’re so simple that even my 8-year-old can help mix them up, which makes for some sweet kitchen memories.
Ingredients
– 1 cup creamy peanut butter (I always use the natural kind that needs stirring – it gives the best texture)
– 1/2 cup honey (local if you can find it – my neighbor keeps bees and shares his harvest)
– 1 cup old-fashioned rolled oats (not quick-cook – they hold their shape better)
– 1/4 cup ground flaxseed (I keep mine in the freezer to stay fresh longer)
– 1/4 cup mini chocolate chips (my secret is using dark chocolate for a less sweet result)
– 1 teaspoon vanilla extract (the real stuff makes all the difference)
Instructions
1. Measure 1 cup of creamy peanut butter into a medium mixing bowl.
2. Add 1/2 cup honey to the peanut butter.
3. Pour in 1 teaspoon vanilla extract.
4. Stir the wet ingredients together with a spatula until completely combined and smooth.
5. Add 1 cup old-fashioned rolled oats to the mixture.
6. Sprinkle in 1/4 cup ground flaxseed.
7. Mix all ingredients thoroughly until no dry spots remain.
8. Fold in 1/4 cup mini chocolate chips until evenly distributed.
9. Cover the bowl with plastic wrap and refrigerate for 30 minutes exactly – this firms up the dough enough to handle without being rock hard.
10. Line a baking sheet with parchment paper.
11. Use a 1-tablespoon cookie scoop to portion the chilled mixture.
12. Roll each portion between your palms to form smooth, round balls.
13. Arrange the balls in a single layer on the prepared baking sheet.
14. Refrigerate the energy balls for at least 1 hour before serving to set completely.
15. Transfer the chilled energy balls to an airtight container for storage.
These little powerhouses have the perfect chewy texture with just enough crunch from the oats, and the peanut butter flavor really shines through without being overly sweet. They’re fantastic straight from the fridge, but I also love crumbling one over Greek yogurt for breakfast or packing them in lunch boxes with a piece of fruit.
Vegan Gluten-Free Apple Crisp
Unexpectedly chilly evenings always send me straight to the kitchen, and this year’s first batch of crisp fall apples inspired my favorite cozy dessert. I’ve been perfecting this vegan gluten-free version for years, tweaking it until even my most skeptical friends ask for seconds. Nothing beats the smell of cinnamon-spiced apples bubbling away in the oven while I curl up with a good book.
Ingredients
– 6 medium Granny Smith apples (I love their tartness against the sweet topping)
– 1 cup gluten-free old-fashioned oats (these give the best texture)
– 1/2 cup almond flour (my secret for that crumbly perfection)
– 1/3 cup coconut oil, solid but scoopable (refrigerate for 30 minutes if needed)
– 1/4 cup pure maple syrup (the good stuff makes all the difference)
– 1 teaspoon ground cinnamon (I always add an extra pinch)
– 1/4 teaspoon sea salt (just a sprinkle to balance the sweetness)
Instructions
1. Preheat your oven to 375°F and grab an 8×8 inch baking dish.
2. Peel all 6 apples completely, removing every bit of skin.
3. Core each apple carefully, making sure no seeds remain.
4. Slice apples into 1/4-inch thick pieces for even cooking.
5. Arrange apple slices evenly across the bottom of your baking dish.
6. In a medium bowl, combine 1 cup oats, 1/2 cup almond flour, 1 teaspoon cinnamon, and 1/4 teaspoon salt.
7. Add 1/3 cup solid coconut oil to the dry ingredients.
8. Use your fingers to work the coconut oil into the mixture until crumbly. (Tip: Keep your hands cool by running them under cold water first.)
9. Drizzle 1/4 cup maple syrup over the crumble mixture.
10. Stir gently until the syrup is distributed but clumps remain.
11. Sprinkle the oat mixture evenly over the apples in the baking dish.
12. Bake at 375°F for 35-40 minutes until the topping is golden brown and apples are bubbling at the edges. (Tip: Place a baking sheet underneath to catch any drips.)
13. Remove from oven and let rest for 15 minutes before serving. (Tip: This resting time allows the juices to thicken perfectly.)
Nothing compares to that first spoonful breaking through the crunchy oat topping into the tender, cinnamon-kissed apples beneath. The almond flour creates this incredible buttery texture that’ll make you forget it’s vegan, and I love serving it warm with a dollop of coconut whipped cream for the ultimate fall treat.
Matcha Green Tea Bliss Balls
Every time I need a quick energy boost between recipe testing sessions, I reach for these matcha bliss balls—they’re like little green gems of calm and focus. I first stumbled upon this recipe during a hectic week when my coffee intake was through the roof, and let me tell you, these became my go-to for a gentle, sustained pick-me-up without the jitters.
Ingredients
- 1 cup raw cashews (I love using these for their buttery texture, but almonds work too if you’re out!)
- 1/2 cup pitted Medjool dates (soaked in warm water for 10 minutes if they’re firm—it makes blending so much easier)
- 2 tablespoons pure maple syrup (the real deal, not pancake syrup—it adds a lovely depth)
- 1 tablespoon culinary-grade matcha powder (I splurge on a vibrant green one for that gorgeous color and smooth flavor)
- 1/4 cup unsweetened shredded coconut (toasted lightly if I have extra time—it adds a nutty crunch)
- 1/2 teaspoon vanilla extract (always pure, not imitation—it just smells like happiness)
Instructions
- Add 1 cup raw cashews to a food processor and pulse for 30 seconds until finely chopped but not pasty.
- Drop in 1/2 cup pitted Medjool dates, 2 tablespoons pure maple syrup, 1 tablespoon matcha powder, and 1/2 teaspoon vanilla extract.
- Process the mixture on high for 1 minute, stopping to scrape down the sides with a spatula—this ensures everything blends evenly without overworking the nuts.
- Check the texture by pinching a small amount; if it holds together when pressed, it’s ready. If too crumbly, add 1 teaspoon of water and pulse for 10 more seconds.
- Spread 1/4 cup unsweetened shredded coconut on a small plate for coating.
- Scoop out 1 tablespoon of the mixture and roll it firmly between your palms into a 1-inch ball. Tip: lightly dampen your hands to prevent sticking.
- Roll each ball in the shredded coconut until fully coated, pressing gently to help it adhere.
- Place the finished balls on a parchment-lined tray and refrigerate for at least 30 minutes to firm up—this step is key for that perfect chewy texture.
Chilled to perfection, these bliss balls have a soft, fudgy bite with a subtle earthiness from the matcha that’s balanced by the sweet dates. I love serving them alongside a hot cup of herbal tea for an afternoon treat or even crumbling one over vanilla yogurt for a breakfast upgrade—they’re versatile little powerhouses!
Raspberry Chia Jam Bars
Vivid memories of my grandmother’s raspberry bushes inspired these delightful bars that perfectly balance sweet and tart flavors. I’ve been making this recipe for years, tweaking it until it became my go-to treat for potlucks and lazy Sunday afternoons. There’s something magical about how the chia seeds transform simple raspberries into a jammy filling that holds together beautifully between buttery layers.
Ingredients
– 2 cups all-purpose flour (I always use King Arthur for consistent results)
– 1 cup unsalted butter, cold and cubed (this creates the flakiest crust)
– 1/2 cup granulated sugar (I sometimes reduce this to 1/3 cup if my raspberries are very sweet)
– 1/4 cup brown sugar, packed (adds that lovely caramel note)
– 1/4 teaspoon salt (just enough to balance the sweetness)
– 3 cups fresh raspberries (frozen work too, but don’t thaw them first)
– 1/4 cup chia seeds (these are my secret weapon for natural thickening)
– 1/4 cup honey (local wildflower honey gives the best flavor)
– 1 teaspoon vanilla extract (the real stuff, never imitation)
Instructions
1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
2. Combine the flour, both sugars, and salt in a large mixing bowl using a whisk.
3. Add the cold cubed butter to the dry ingredients and use a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
4. Press exactly two-thirds of this crumb mixture firmly into the bottom of your prepared pan to form an even crust layer.
5. Bake the crust for 15 minutes at 350°F until it just starts to look dry and slightly puffed.
6. While the crust bakes, mash the raspberries in a separate bowl with a fork until they’re broken down but still chunky.
7. Stir in the chia seeds, honey, and vanilla extract until everything is well combined.
8. Spread the raspberry mixture evenly over the partially baked crust, going all the way to the edges.
9. Sprinkle the remaining crumb mixture over the raspberry layer, creating an even topping.
10. Return the pan to the oven and bake for 25-30 minutes at 350°F until the topping is golden brown and the filling is bubbly around the edges.
11. Transfer the pan to a wire rack and let the bars cool completely in the pan, about 2 hours, which allows the chia seeds to fully set the filling.
12. Use the parchment paper overhang to lift the entire slab out of the pan before cutting into squares.
Nothing beats the satisfying crunch of that buttery topping giving way to the jewel-toned, slightly tart raspberry filling. These bars develop an even better texture if you let them sit overnight, and I love serving them slightly warm with a scoop of vanilla bean ice cream for the ultimate dessert experience.
Vegan Gluten-Free Carrot Cake
Trying to find a dessert that satisfies both my vegan friends and gluten-free family members used to feel impossible until I perfected this carrot cake recipe. The first time I made it for a potluck, three people asked for the recipe before they’d even finished their slices. Now it’s my go-to for any gathering where dietary restrictions might be lurking.
Ingredients
– 2 cups gluten-free flour blend (I swear by Bob’s Red Mill 1-to-1 for its consistent results)
– 1 cup coconut sugar (it gives a deeper caramel note than regular sugar)
– 1/2 cup melted coconut oil (unrefined for that subtle tropical aroma)
– 1/2 cup unsweetened applesauce (this acts as our egg substitute and keeps everything moist)
– 2 cups finely grated carrots (I always peel them first for the brightest color)
– 1 cup crushed pineapple, drained (don’t skip this – it’s the secret to incredible moisture)
– 1/2 cup chopped walnuts (toasted first for maximum crunch)
– 2 tsp cinnamon (freshly ground if you’re feeling fancy)
– 1 tsp baking soda
– 1/2 tsp salt
Instructions
1. Preheat your oven to 350°F and grease a 9-inch round cake pan thoroughly.
2. Whisk together the gluten-free flour, coconut sugar, cinnamon, baking soda, and salt in a large mixing bowl until no lumps remain.
3. In a separate bowl, combine the melted coconut oil and applesauce, stirring until fully incorporated.
4. Pour the wet ingredients into the dry ingredients and mix gently until just combined – overmixing makes gluten-free baked goods dense.
5. Fold in the grated carrots, drained pineapple, and toasted walnuts with a spatula until evenly distributed.
6. Transfer the batter to your prepared pan and smooth the top with the back of a spoon.
7. Bake at 350°F for 35-40 minutes – the cake is done when a toothpick inserted in the center comes out clean and the edges pull slightly from the pan.
8. Let the cake cool in the pan for 15 minutes before transferring to a wire rack – this prevents crumbling.
9. Allow to cool completely before slicing, about 1-2 hours.Beyond being wonderfully moist and perfectly spiced, this cake has that classic carrot cake texture without any of the usual allergens. I love serving it slightly warm with a dollop of coconut whipped cream, or for breakfast the next day with my morning coffee – no judgment here!
Dark Chocolate Coconut Truffles
Remember that time I tried to make fancy chocolates for a holiday party and ended up with what looked like lumpy mud balls? These dark chocolate coconut truffles are my redemption story—foolproof, decadent, and so easy you’ll want to make them for every occasion.
Ingredients
- 8 oz high-quality dark chocolate (I always use 70% cocoa for that perfect bittersweet balance)
- 1/2 cup full-fat coconut milk (shake the can well—that creamy top layer is gold)
- 1/4 cup unsweetened shredded coconut (toasted adds amazing flavor, trust me)
- 2 tbsp coconut oil (this is my secret for that glossy finish)
- 1 tsp pure vanilla extract (the real stuff makes all the difference)
- 1/4 tsp sea salt (just a pinch to make the chocolate flavor pop)
Instructions
- Chop 8 oz dark chocolate into small, uniform pieces using a sharp knife—smaller pieces melt more evenly and prevent seizing.
- Heat 1/2 cup coconut milk in a small saucepan over medium heat until it just begins to simmer around the edges, about 3-4 minutes—watch closely as coconut milk can bubble over quickly.
- Pour the hot coconut milk over the chopped chocolate in a heatproof bowl and let it sit undisturbed for 2 minutes to gently melt the chocolate.
- Add 2 tbsp coconut oil, 1 tsp vanilla extract, and 1/4 tsp sea salt to the chocolate mixture.
- Whisk the mixture slowly from the center outward until completely smooth and glossy, about 1-2 minutes—if any unmelted chunks remain, place the bowl over a pot of simmering water for 30 seconds to finish melting.
- Cover the bowl with plastic wrap pressed directly against the surface of the chocolate to prevent a skin from forming.
- Refrigerate the mixture for exactly 2 hours until firm enough to scoop but still pliable—test by pressing with your finger; it should leave a slight indentation without sticking.
- Toast 1/4 cup shredded coconut in a dry skillet over medium heat for 3-4 minutes, stirring constantly until golden brown, then immediately transfer to a plate to cool.
- Scoop tablespoon-sized portions of the chilled chocolate mixture and roll between your palms to form 1-inch balls—if your hands get too warm, rinse them with cold water and dry thoroughly.
- Roll each truffle in the toasted coconut, pressing gently to adhere the coating evenly.
- Arrange the finished truffles on a parchment-lined baking sheet and refrigerate for another 30 minutes to set completely.
Nothing beats biting into these truffles and getting that crisp coconut exterior giving way to the velvety, rich chocolate center. I love serving them in mini paper cups for parties or stacking them in a glass jar as the most impressive homemade gift—they keep that perfect fudgy texture straight from the fridge for up to two weeks, if they last that long!
Blueberry Almond Flour Muffins
Remember that time I tried to make gluten-free muffins and they turned out like hockey pucks? After plenty of kitchen experiments, I finally perfected these blueberry almond flour muffins that are so tender and moist, you’d never guess they’re grain-free. They’ve become my go-to weekend baking project—perfect with my morning coffee while the house fills with that warm, berry-scented aroma.
Ingredients
– 2 cups almond flour (I always use blanched for that lighter texture)
– ½ cup maple syrup (the real stuff, not pancake syrup—it makes all the difference)
– 3 large eggs at room temperature (they incorporate so much better when not cold)
– ¼ cup melted coconut oil (I keep a jar by the stove for easy melting)
– 1 teaspoon vanilla extract (my grandma’s homemade vanilla is my secret weapon)
– 1 teaspoon baking powder
– ¼ teaspoon salt
– 1 cup fresh blueberries (frozen work too, but don’t thaw them)
Instructions
1. Preheat your oven to 350°F and line a muffin tin with 9 paper liners.
2. In a large bowl, whisk together the almond flour, baking powder, and salt until well combined.
3. In a separate medium bowl, whisk the room temperature eggs for about 30 seconds until frothy.
4. Add the maple syrup, melted coconut oil, and vanilla extract to the eggs, whisking vigorously for 1 full minute until the mixture is smooth and emulsified.
5. Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined—don’t overmix!
6. Gently fold in the blueberries, being careful not to burst them.
7. Divide the batter evenly among the 9 muffin cups, filling each about ¾ full.
8. Bake for 18-22 minutes until the tops are golden brown and a toothpick inserted into the center comes out clean.
9. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.
Unbelievably moist with a delicate crumb, these muffins have that perfect balance of nutty almond flavor and sweet berry bursts. I love splitting one warm and slathering it with almond butter for an extra protein boost, or serving them alongside Greek yogurt for a complete breakfast that feels indulgent yet nourishing.
Vegan Gluten-Free Lemon Bars
Gosh, I never thought I’d find a vegan, gluten-free dessert that could rival my grandma’s classic lemon bars, but after tweaking this recipe through three failed batches last summer, I’ve finally perfected these tangy, sunshine-yellow treats that even my most skeptical friends now request for every potluck.
Ingredients
– 1 ½ cups almond flour (I always use super-fine for that melt-in-your-mouth crust)
– ¼ cup coconut oil, melted but not hot (this is key for proper texture)
– 3 tbsp maple syrup (the real stuff – none of that pancake syrup business)
– 1 cup fresh lemon juice (about 4-5 lemons, and yes, I always zest first before juicing)
– ½ cup coconut cream (chilled overnight – don’t shake the can!)
– ¾ cup granulated sugar (I prefer organic cane sugar for its subtle molasses notes)
– ¼ cup cornstarch (this is our magic thickener)
– 1 tsp vanilla extract (the good quality stuff makes all the difference)
– Zest of 2 lemons (I microplane directly over the bowl to catch every precious drop of oil)
– Pinch of sea salt (just a tiny pinch to make the flavors pop)
Instructions
1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper, leaving some overhang on two sides for easy removal.
2. In a medium bowl, combine the almond flour, melted coconut oil, maple syrup, and pinch of sea salt until the mixture resembles wet sand.
3. Press the crust mixture firmly and evenly into the prepared pan using the bottom of a measuring cup – this creates that perfect compact base.
4. Bake the crust for 12-15 minutes until lightly golden around the edges, then remove from oven and let cool while you prepare the filling.
5. In a saucepan, whisk together the fresh lemon juice, coconut cream, granulated sugar, cornstarch, and lemon zest until completely smooth with no lumps.
6. Cook the lemon mixture over medium heat, whisking constantly, for 5-7 minutes until it thickens dramatically and large bubbles break the surface.
7. Remove the filling from heat and immediately stir in the vanilla extract – the heat will bloom its flavor beautifully.
8. Pour the warm lemon filling over the cooled crust and spread evenly with a spatula.
9. Refrigerate the bars for at least 4 hours, though I often leave them overnight for the cleanest cuts.
10. Use the parchment paper overhang to lift the entire slab from the pan onto a cutting board.
11. Cut into 16 squares with a sharp knife wiped clean between cuts for those picture-perfect edges.
Nothing beats that first bite where the crisp almond crust gives way to the intensely tart, creamy lemon filling that somehow manages to be both rich and refreshing. I love serving these chilled with a dusting of powdered sugar and fresh raspberries on the side for that gorgeous color contrast that always impresses guests.
Strawberry Oatmeal Crumble
Oh my goodness, you guys—this strawberry oatmeal crumble is the cozy dessert I find myself making whenever I have a pint of strawberries that are just a little too ripe. It’s my go-to for last-minute guests or when I need a sweet treat that feels homemade without a ton of fuss. Honestly, I love how the kitchen smells while it bakes, like warm berries and cinnamon, and it always reminds me of summer mornings at my grandma’s house.
Ingredients
– 4 cups fresh strawberries, hulled and halved (I look for the ones that are super fragrant and slightly soft—they get so jammy when baked)
– 1/2 cup granulated sugar (I sometimes use a mix of white and brown sugar for a deeper flavor)
– 1 tablespoon lemon juice (freshly squeezed is my preference; it brightens up the berries perfectly)
– 1 cup old-fashioned rolled oats (not the quick-cook kind—they hold their texture better)
– 1/2 cup all-purpose flour
– 1/2 cup packed light brown sugar
– 1/2 teaspoon ground cinnamon (I add a tiny pinch extra because I love that warm spice)
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, cold and cubed (I keep mine in the fridge until the last second for a flakier crumble)
Instructions
1. Preheat your oven to 375°F and lightly grease an 8×8-inch baking dish with butter or non-stick spray.
2. In a medium bowl, combine the hulled and halved strawberries, granulated sugar, and lemon juice, then toss gently until the berries are evenly coated.
3. Tip: Let the strawberry mixture sit for 5–10 minutes to draw out some natural juices, which helps create a saucier filling.
4. Spread the strawberry mixture evenly into the prepared baking dish, including any accumulated juices.
5. In a separate bowl, whisk together the old-fashioned rolled oats, all-purpose flour, packed light brown sugar, ground cinnamon, and salt until well combined.
6. Add the cold, cubed unsalted butter to the oat mixture, then use your fingers or a pastry cutter to work the butter into the dry ingredients until coarse crumbs form.
7. Tip: For the best texture, stop mixing when the crumble holds together when pressed but still has some pea-sized butter pieces—this ensures a crispy topping.
8. Sprinkle the oatmeal crumble evenly over the strawberry layer, covering it completely.
9. Place the baking dish in the preheated oven and bake for 30–35 minutes, or until the topping is golden brown and the filling is bubbly around the edges.
10. Tip: If the topping browns too quickly, loosely tent the dish with aluminum foil for the last 10 minutes of baking to prevent burning.
11. Remove the crumble from the oven and let it cool on a wire rack for at least 15 minutes before serving.
My favorite thing about this dessert is how the juicy, tender strawberries meld with that crunchy, buttery oatmeal topping—it’s like a hug in a bowl. Serve it warm with a scoop of vanilla ice cream melting over the top, or enjoy it for breakfast the next day (no judgment here!).
Cashew Butter Stuffed Dates
Oh my goodness, these cashew butter stuffed dates have become my absolute go-to when I need something sweet but don’t want to spend hours in the kitchen. I first made them for a book club gathering last fall, and now my friends request them every single time we get together—they’re that addictive!
Ingredients
- 24 Medjool dates – I look for the plumpest ones I can find since they’re easier to stuff
- 1/2 cup creamy cashew butter – I prefer the kind that’s just cashews and salt, no added oils
- 1/4 cup dark chocolate chips – the higher quality, the better for that rich melt
- 1 tablespoon coconut oil – this helps the chocolate coating set with that perfect snap
- 1/4 teaspoon flaky sea salt – I use Maldon salt for those beautiful crystalline flakes
Instructions
- Line a baking sheet with parchment paper and set it aside on your counter.
- Using a small paring knife, make a lengthwise slit along each date and remove the pits completely. Tip: If any dates feel dry, steam them over boiling water for 2 minutes to soften.
- Spoon about 1 teaspoon of cashew butter into each date, pressing the edges together gently to seal.
- Arrange the stuffed dates in a single layer on your prepared baking sheet.
- Combine chocolate chips and coconut oil in a microwave-safe bowl and microwave in 30-second intervals, stirring between each, until completely smooth and liquid.
- Drizzle the melted chocolate mixture over each date using a spoon. Tip: Work quickly since the chocolate will begin to set as it cools.
- Sprinkle flaky sea salt evenly over all the dates while the chocolate is still wet.
- Transfer the baking sheet to your refrigerator and chill for exactly 45 minutes until the chocolate coating is firm to the touch. Tip: Don’t skip the full chilling time—this ensures the perfect texture.
- Remove the dates from the refrigerator and transfer to a serving plate.
What I love most is how the chewy date gives way to that creamy cashew butter center, all wrapped in that crisp chocolate shell with just the right salty finish. They’re fantastic served slightly chilled alongside coffee, or try drizzling them with a little honey right before serving for extra decadence.
Vegan Gluten-Free Peanut Butter Cups
Just when you think life can’t get any sweeter, these vegan gluten-free peanut butter cups come along and prove you wrong. I first experimented with this recipe during a rainy afternoon when my chocolate cravings were at an all-time high, and now they’ve become my go-to treat for movie nights and last-minute potlucks alike. Something about that perfect balance of rich chocolate and creamy peanut butter filling just hits differently when you know it’s both vegan and gluten-free.
Ingredients
– 1 cup dairy-free chocolate chips (I always use Enjoy Life brand—they melt beautifully)
– 1 tablespoon coconut oil (this is my secret for that perfect snap)
– ½ cup creamy peanut butter (I prefer natural, no-stir varieties for consistent texture)
– 2 tablespoons maple syrup (the real stuff, not pancake syrup—it makes all the difference)
– ¼ teaspoon vanilla extract (my grandma’s homemade vanilla is my favorite here)
– Pinch of sea salt (I use Maldon flakes for that extra crunch)
Instructions
1. Line a mini muffin tin with 12 paper liners.
2. Combine 1 cup dairy-free chocolate chips and 1 tablespoon coconut oil in a microwave-safe bowl.
3. Microwave the chocolate mixture in 30-second intervals, stirring thoroughly between each interval, until completely smooth and melted.
4. Spoon 1 teaspoon of melted chocolate into the bottom of each prepared muffin liner.
5. Use the back of a small spoon to spread the chocolate evenly across the bottom of each liner.
6. Place the muffin tin in the freezer for exactly 10 minutes to set the chocolate base.
7. While the chocolate sets, combine ½ cup creamy peanut butter, 2 tablespoons maple syrup, ¼ teaspoon vanilla extract, and a pinch of sea salt in a small bowl.
8. Stir the peanut butter mixture vigorously for 1-2 minutes until completely smooth and well-combined.
9. Remove the muffin tin from the freezer once the chocolate bases are firm to the touch.
10. Spoon ½ teaspoon of the peanut butter filling into the center of each chocolate base.
11. Use clean fingers to gently press the filling into an even layer, leaving a small border around the edges.
12. Divide the remaining melted chocolate evenly among the cups, covering the peanut butter filling completely.
13. Gently tap the muffin tin on the counter 3-4 times to remove any air bubbles and create a smooth surface.
14. Return the muffin tin to the freezer for exactly 25 minutes, or until the cups are completely firm.
15. Remove the peanut butter cups from the liners by gently peeling the paper away from the edges.
Definitely let these beauties sit at room temperature for 5 minutes before serving—that slight softening makes the texture absolutely perfect. The crisp chocolate shell gives way to that creamy, slightly salty peanut butter center in the most satisfying way. I love serving these arranged on a wooden board with fresh berries for a stunning dessert presentation that always impresses guests.
Sweet Potato Chocolate Pudding
Wondering how to satisfy that chocolate craving while keeping things somewhat nutritious? I stumbled upon this sweet potato chocolate pudding during a desperate pantry raid last winter, and now it’s my go-to comfort dessert that feels indulgent yet wholesome. Seriously, my kids have no idea they’re eating vegetables!
Ingredients
– 2 medium sweet potatoes (about 2 cups mashed) – I always roast extra sweet potatoes earlier in the week just for this
– 1/2 cup pure maple syrup – the real stuff from Vermont if you can get it
– 1/4 cup unsweetened cocoa powder – I use the dark kind for richer flavor
– 1/4 cup coconut milk – full fat gives the creamiest texture
– 1 teaspoon vanilla extract – my grandma’s homemade vanilla is my secret weapon
– 1/4 teaspoon sea salt – just a pinch to make the chocolate pop
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pierce each sweet potato several times with a fork to prevent bursting during baking.
3. Bake the sweet potatoes for 45-60 minutes until they’re completely soft when squeezed with oven mitts.
4. Let the sweet potatoes cool until you can handle them comfortably, about 20 minutes.
5. Scoop the sweet potato flesh into your food processor, discarding the skins.
6. Add the maple syrup, cocoa powder, coconut milk, vanilla extract, and sea salt to the food processor.
7. Blend everything on high speed for 2-3 minutes until completely smooth and silky.
8. Taste the mixture and scrape down the sides with a spatula to ensure even blending.
9. Transfer the pudding to an airtight container and refrigerate for at least 2 hours to thicken.
Finally, this pudding transforms into the most velvety, rich dessert that honestly tastes like chocolate mousse. The sweet potatoes add this incredible natural sweetness and creamy body that makes you forget you’re eating something good for you. I love serving it in little mason jars with a dollop of whipped cream and chocolate shavings for special occasions.
Vanilla Bean Coconut Ice Cream
During a sweltering summer road trip through Florida, I stumbled upon a tiny ice cream shop that served the most incredible coconut ice cream I’ve ever tasted. Determined to recreate that tropical paradise at home, I’ve perfected this vanilla bean coconut ice cream recipe that’s become my go-to summer treat.
Ingredients
- 2 cups heavy cream – I always use organic for that rich, clean flavor
- 1 (14 oz) can full-fat coconut milk – don’t skimp here, the fat content makes it creamy
- 3/4 cup granulated sugar – this creates the perfect sweetness without being overwhelming
- 1 vanilla bean – I love scraping those tiny seeds and seeing them speckle the mixture
- 1 tsp pure vanilla extract – my secret weapon for boosting that vanilla flavor
- 1/4 tsp kosher salt – just enough to balance the sweetness
Instructions
- Split the vanilla bean lengthwise and scrape out the seeds using the back of your knife.
- Combine heavy cream, coconut milk, sugar, vanilla bean seeds, vanilla extract, and salt in a medium saucepan.
- Heat the mixture over medium heat, stirring constantly with a whisk, until it reaches 170°F on a candy thermometer.
- Remove from heat immediately once it hits temperature to prevent curdling.
- Pour the mixture through a fine-mesh strainer into a clean bowl to catch any vanilla bean pod pieces.
- Cool the mixture to room temperature, about 45 minutes, stirring occasionally.
- Cover the bowl tightly with plastic wrap, pressing it directly onto the surface of the mixture.
- Refrigerate for at least 4 hours, or preferably overnight, until completely chilled.
- Pour the chilled mixture into your ice cream maker and churn according to manufacturer’s instructions, about 25-30 minutes.
- Transfer the soft ice cream to an airtight container and freeze for at least 4 hours until firm.
My favorite thing about this ice cream is how the vanilla bean specks create little bursts of flavor against the creamy coconut background. The texture stays scoopable straight from the freezer, and I love serving it with toasted coconut flakes or fresh mango slices for that extra tropical touch.
Summary
You’ve just discovered 20 incredible vegan, gluten-free desserts that prove indulgence knows no dietary bounds! From rich chocolate cakes to creamy cheesecakes, there’s something here for every sweet tooth. We’d love to hear which recipes become your new favorites—drop us a comment below and share your baking triumphs. Don’t forget to pin this article to your dessert boards for easy access to these irresistible treats!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
