Tasty Dessert Recipes for Any Occasion

Vegan Raspberry Oat Bars:

Ingredients:

• 1 and 1/2 cups rolled oats
• 1 cup all-purpose flour
• 1/2 cup coconut sugar
• 1 tsp baking powder
• 1/2 cup cold vegan butter
• 1 cup frozen raspberries
• 1/4 cup agave nectar
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350F.
2. In a mixing bowl, combine the oats, flour, coconut sugar, and baking powder. Cut in the vegan butter until the mixture resembles coarse crumbs.
3. Press half of the oat mixture into the bottom of an 8-inch square baking dish.
4. In a separate bowl, mix together the raspberries, agave nectar, and vanilla extract. Spread the raspberry mixture over the oat mixture in the baking dish.
5. Sprinkle the remaining oat mixture over the top of the raspberry layer.
6. Bake the oat bars for 25-30 minutes, or until they are golden brown.
7. Let the bars cool in the pan before slicing and serving. Enjoy!

Vegan Mango Sorbet:

Ingredients:

• 2 cups frozen mango chunks
• 1/2 cup coconut cream
• 2 tbsp agave nectar

Instructions:

1. Blend the mango chunks, coconut cream, and agave nectar in a blender until smooth.
2. Pour the mixture into a loaf pan and freeze for at least 4 hours.
3. Scoop the sorbet into bowls and serve. Enjoy!

Vegan Chocolate Brownies with Blueberries:

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup sugar
• 1/2 cup melted vegan butter
• 1 tsp vanilla extract
• 1/2 cup plant-based milk
• 1 cup chopped fruit (such as strawberries, raspberries, or blueberries)

Instructions:

1. Preheat your oven to 350F. Line a 9-inch square baking pan with parchment paper.
2. In a mixing bowl, combine the flour, cocoa powder, baking powder, and salt.
3. In a separate bowl, whisk together the sugar, vegan butter, vanilla extract, and plant-based milk. Pour the wet ingredients into the dry ingredients and mix until just combined.
4. Stir in the chopped fruit. Pour the batter into the prepared baking pan.
5. Bake the brownies for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the brownies cool in the pan before slicing and serving. Enjoy!

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Vegan Chocolate Mousse with Raspberries:

Ingredients:

• 1 can coconut cream (chilled overnight)
• 1/2 cup cocoa powder
• 1/4 cup agave nectar
• 1 tsp vanilla extract
• 1 cup frozen raspberries

Instructions:

1. In a blender, combine the coconut cream, cocoa powder, agave nectar, and vanilla extract. Blend until smooth and creamy.
2. Stir in the frozen raspberries. Divide the mousse into bowls or glasses and refrigerate for at least 2 hours before serving.
3. When ready to serve, top the mousse with additional raspberries or other fruit, if desired. Enjoy!

Vegan Blueberry Lemon Bars:

Ingredients:

• 1 cup all-purpose flour
• 1/4 cup confectioners' sugar
• 1/2 cup vegan butter, chilled
• 1 cup rolled oats
• 1/4 cup packed brown sugar
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup vegan cream cheese
• 1/2 cup confectioners' sugar
• 1/4 cup lemon juice
• 1 cup frozen blueberries

Instructions:

1. Preheat your oven to 350F. Line an 8-inch square baking pan with parchment paper.
2. In a mixing bowl, combine the flour and confectioners' sugar. Cut in the vegan butter until the mixture resembles coarse crumbs. Press the mixture into the bottom of the prepared pan.
3. In a separate bowl, combine the oats, brown sugar, baking powder, and salt. Stir in the vegan cream cheese, confectioners' sugar, and lemon juice until well combined. Gently fold in the blueberries.
4. Spread the oat mixture over the crust in the pan. Bake the bars for 30-35 minutes, or until the top is golden brown.
5. Let the bars cool in the pan before slicing and serving. Enjoy!

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