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Delicious vegan dessert recipes

healthy oatmeal and chocolate chip cookies

It can be hard to satisfy your sweet tooth as a vegan so we’ve put together some of the tastiest, healthiest, vegan-friendliest desserts you could ask for

Method

Get a large mixing bowl and stir together the almond flour, oats, coconut, chocolate, baking powder, salt, and sugar.

Using a separate bowl, whisk the aquafaba until light and fluffy before adding the almond butter, oil and vanilla (optional).

Then combine both mixtures until you get a firm, yet sticky dough.

Preheat oven to 176C and lightly grease a baking sheet with baking paper. Add the mixture (2 tablespoons per serving) and leave a 1-inch gap to allow for spreading – this should be enough for 12 cookies.

Bake for 10 minutes then increase the temperature to 190C and bake for a further 2-4 minutes.

Remove from the oven and leave to cool for 5 minutes.

Method

Pre-heat the oven to 160C / 140C fan / gas 3 and grease to 20cm sandwich tins with the dairy-free sunflower spread.

Blend together the avocado and muscovado sugar until smooth using a food processor, before adding the flour, cocoa powder, baking powder, soya milk, vegetable oil, vanilla and ½ tsp sea salt. Mix until velvety and smooth.

Add the mixture to the tins and bake for 25 minutes until fully risen. Cool in the tins for 5 minutes once done.

For the frosting, beat together the avocado and sunflower spread until creamy and smooth – pass through a sieve and set aside.

Melt the chocolate over a bowl of hot water then leave to cool. You’ll then need to sift the cocoa powder into a large bowl, along with the soya milk, beating until smooth.

Finally, tip in the avocado mix, 200g sifted icing sugar, melted chocolate and 1 tsp vanilla, but remember to keep mixing to create a shiny, thick frosting. Use this to sandwich and top the cake

Method

Place the sugar and 270ml of water into a saucepan over low heat and stir until the sugar dissolves.

Raise the heat and then simmer for a further 5 minutes until the liquid has become a syrup.

Take the raspberries and lemon juice and put them in a food processor, blitzing until smooth. Strain through a sieve into a bowl, discarding the seeds.

Combine with the sugar syrup and pour into a freezer-proof container. Freeze for 1 hour and 30 minutes, then lightly whisk with a fork to break up any ice crystals.

Mix the sorbet once an hour for 4 hours until it can be scooped. Add to a bowl and serve with extra raspberries!