What desserts can vegans eat

Cheesecake, candy, and other sweets can be sugar-free, without wheat flour, eggs, and cow’s milk. The very sight of these desserts will make you want to make them as soon as possible. Watch, write it down, repeat!

Vegan Snickers


For the base:

  • 100 grams of oat flour (you can use shredded oatmeal)
  • 50g of coconut shavings
  • 1 tbsp melted coconut oil
  • 100 ml vegetable milk
  • 2 tbsp maple syrup or other syrup
  • 1 tsp. vanilla extract
  • 1 pinch salt

For the date caramel:⠀

  • 10 chopped dates
  • 2 tablespoons peanut butter with a scoop
  • 40-50 ml water
  • 1 tsp. vanilla extract

Preparation: ⠀ ⠀

Mix the ingredients for the base in a bowl. Tuck the mixture into a small container lined with parchment paper and place in the freezer for about 30-45 minutes or until set.

Before making the caramel, soak the dates in warm water for 20 minutes, then whisk all the ingredients in a blender. Add 20-25 grams of peanuts and mix everything, already with a spoon. Spread the caramel on a base and put it in the freezer for about 30-45 minutes. Then cover the mass with melted chocolate (70g of dark chocolate + 1 tbsp of coconut oil) and put it back in the freezer for about 2-3 hours. Hold the bars for 5-10 minutes at room temperature before serving.


Chocolate Cream Easter Cheesecake


  • 100 g cashews soaked overnight.
  • 100g of raw buckwheat soaked overnight
  • juice of half a lemon, about 3 tablespoons
  • 1/2 cup coconut cream
  • vanilla bean seeds
  • 4 Tbsp coconut milk
  • 1/2 cup of washed raisins
  • 3 pcs. washed prunes
  • 4 large dates
  • 25g of dark (at least 72%) chocolate


Drain and rinse the soaked cashews and buckwheat. Place in blender with coconut cream, lemon juice and vanilla seeds. Blend until very smooth and thick in texture. Add a little coconut milk if necessary. Chop the chocolate and add to the cheesecake batter. Finely chop the prunes and dates and mix them together with the raisins into the mixture.

Place the mixture in a bowl or small bowl with plastic wrap. Cover the top with plastic wrap and place in the refrigerator for 5 hours or in the freezer for 2 hours. Before serving, take the cheesecake out of the mold by turning it upside down and garnish with grated chocolate and fresh mint leaves.

Berry cake without baking

Ingredients for an 18 cm diameter mold:

For the base:

  • 100 g dates
  • 100 g walnuts
  • 10 g cocoa powder

For the berry layer:

  • 200 g cashews soaked overnight
  • 100 g dates (soak in warm water for 5-10 minutes)
  • 170 g raspberries (or other berries)
  • 100g of coconut urbeche (can be replaced by coconut oil)
  • 100 g of vegetable milk

Method: ⠀ Prepare the mixture.

Put all the ingredients for the base in a blender and beat until the consistency of a sticky dough. Place in a mold, tamp down and put in the freezer. Rinse soaked cashews, remove skins from dates and put all ingredients in blender. Blend until a smooth, curd-like consistency is achieved. The mass should be quite thick. Spread the mixture on a base and put it in the freezer. When the cake is completely frozen, you can remove the ring from the mold and decorate with any berries.

Avocado cake without baking


For the base:

  • 150 g cashews
  • 150 g dates
  • 100 g dried apricots
  • 100 g figs (dried fruit)

For the first layer of cream:

  • 1 avocado
  • 2 tsp. cocoa
  • 1 tsp. date syrup
  • For the second layer of cream:
  • 2 frozen bananas (slice before freezing)
  • 2 kiwis
  • Handful of cashews for shortcrust paste.

Method: ⠀ Prepare the ingredients.

Mix all the ingredients for the base, beat in a blender and shape into a basket. Place in the freezer while preparing the first layer of cream. Whisk the ingredients for the first layer of cream with the blender and pour it over the base. Return to the freezer and make the second layer of cream. Whisk the bananas and kiwi fruit. Spread the mixture over the first layer of cream. Sprinkle the chopped cashews and place in the freezer for an hour.

Lemon cheesecake without baking


For the base:

  • 1 cup miscellaneous nuts (almonds, walnuts, cashews or sunflower seeds)
  • 1/2 cup raisins
  • 1 tbsp. coconut oil
  • 1 tsp. cinnamon

For the filling:

  • 1 cup dried millet
  • 1/2 cup cashews soaked for 4-8 hours
  • 1/2 cup agave syrup or other syrup
  • 1/2 cup lemon juice
  • The zest of one lemon
  • 1/2 cup vegetable milk
  • 2 tablespoons vanilla extract
  • 7 Tbsp (175g) coconut oil
  • 1 tsp. turmeric


Soak the raisins in boiling water for 5 minutes, then drain and squeeze. Combine raisins and nuts, whisk with a blender to make the mass sticky, but not homogeneous. It is better to leave chunks of nuts. Add the butter and cinnamon, mix thoroughly with your hands, spread it on the bottom of a parchment-lined mold and smooth it out. Put it in the fridge.

Let’s proceed with the stuffing. Wash the millet and boil it (1:3 ratio of water) for about 20 minutes, until it has absorbed all the water and is boiled. While still warm, combine the cooked porridge with soaked cashews and the rest of the filling ingredients, and whisk with a blender until smooth. Spread the mixture on a chilled base, garnish with nuts or fruit, cover with foil or clingfilm and leave to chill in the fridge for at least 6 hours.

Carrot Candies


  • 100 g peeled carrots.
  • 40 g of Jerusalem artichoke syrup (or to taste)
  • 60 g coconut paste/urberries
  • 30 g oat flour (or grind oats into flour)
  • Coconut shavings for decoration


The carrots can be grated beforehand, so they are easier to grind in a blender. Whip the syrup, paste and carrots in a blender until almost smooth. Add the flour and stir to combine. If the mass seems too liquid to form balls, then put it in the fridge for 10 minutes. Make candy balls, roll them in coconut shavings and put them in the fridge.