Whether you’ve been a vegan for a long time, are just starting out, or simply want a healthy treat, many vegan dessert recipes can feel overwhelming at first. Complicated steps and lengthy ingredient lists can make cooking seem difficult, and many vegan desserts often require a lot of time for soaking, grinding, or mixing ingredients.
Store-bought baked goods and desserts aren’t always guaranteed to be vegan, and they tend to be more processed. You can make enough to share, whip up a quick snack for one, or save leftovers for later. From baked to blended to frozen, there’s a plant-based dessert for every skill level. There’s also a flavor for everyone, whether you prefer chocolate, peanut butter, or fruity desserts.
Avoid the hassle of reading labels by making these homemade vegan desserts! With five ingredients or fewer, they promise to be frustration-free. This post may contain affiliate links, which help keep this content free. Please read our disclosure for more information.
As banana “nice cream” became the top vegan frozen treat in the blogosphere, Chocolate Covered Katie’s readers requested more flavor options for the basic recipe. The process for the base ice cream is straightforward: slice and freeze ripe bananas, then blend them once fully frozen. Add liquid as needed to achieve a creamy consistency.
Popular variations include peanut butter (or other nut butters), a mix of frozen berries with some vanilla, and a coffee version (with salt, instant coffee, and vanilla).
Mastering the perfect brownie can be a challenge, but with just three ingredients, these plant-based, protein-packed brownies are as easy to make as they are delicious. The Big Man’s World’s recipe may not be the most visually appealing, but the taste makes up for it. Blending the ingredients in a food processor helps eliminate lumps, though it’s not essential.
Bananas, almond butter (or any smooth nut butter), and cocoa powder create a dense, chocolatey treat that mixes quickly and bakes in about twenty minutes.
A fudgy cookie that no one will believe is vegan! These plant-based fudge dollops replace white sugar with maple syrup and naturally sweet bananas. Combining a ripe banana, cocoa powder, peanut butter, and maple syrup results in a fudgy, soft cookie that bakes in about fifteen minutes. The Pretty Bee even adds a pinch of large-flake sea salt on top for a decadent salted fudge flavor. With all the cocoa and peanut butter, the banana taste mostly disappears.
You’ll need a food processor for these three-ingredient cookies, but the cleanup is worth it. A classic peanut butter cookie with sweet and salty notes offers maximum dessert satisfaction! My Whole Food Life even created a video to guide you through making these super simple cookies. If you prefer visual instructions, check out the video below for a peanut butter cookie tutorial.
The basic recipe includes three main ingredients, but the peanut butter base is flexible enough for add-ins like chocolate chips, dried fruit, coconut, or even cocoa powder for a chocolate twist.
A protein-rich pudding that contains no animal products? It’s possible with this recipe from Spoonuniversity. Tofu, cocoa, sugar, and plant-based milk create a quick chocolate dessert. This recipe not only packs a lot of protein but also has a texture similar to store-bought pudding. It’s a simple and tasty treat to share with friends, whether they follow a plant-based diet or not. The rich chocolate flavor masks the tofu, while the added plant milk gives it a creamier texture. Silken tofu is key for achieving a smooth pudding.
Save this rich treat for dessert, or enjoy it as a fun breakfast alternative. Top it with coconut whipped cream for an impressive presentation. Note: We recommend substituting granulated sugar with honey or maple syrup for a slightly healthier option!
The prep time for these creamy pops is so minimal that you won’t mind waiting a few hours to taste them. It Doesn’t Taste Like Chicken created these five-minute cream pops, inspired by other bloggers who took the frozen treat concept further but simplified the process and ingredient list. Just grab your blender or a whisk and bowl, and mix coconut milk, orange juice, vanilla extract, and a touch of agave syrup. Blend well, then freeze in any mold you like.
This refreshing dessert removes the milk-based additives from orange and cream flavor combinations for a vegan-friendly twist on a childhood favorite.
Chia seeds are a staple for plant-based eaters, as they add a surprising amount of protein and fiber to various meals. When soaked in plant-based milk, they create a thick pudding. Simple Veganista features a basic vanilla chia pudding recipe that requires only four ingredients. In just a few hours, your soaked chia seeds will transform into a versatile dessert or snack base.
Mix with fruit for a nutrient-packed breakfast bowl, or enjoy it as a sweet treat after dinner.
Vegan Family Recipes author Vanessa created this raspberry coconut ice cream following the banana “nice cream” trend. Not a fan of banana-flavored ice cream, she developed this recipe instead. It takes little time and few ingredients to prepare. Frozen fruit and a can of coconut milk create a creamy, rich ice cream that doesn’t even need added sweetener.
Keep in mind that the recipe calls for pre-frozen fruit, but you can serve it immediately after blending if you minimize the liquid while mixing. Scooping the coconut cream from the can of coconut milk gives the ice cream a rich texture, and you can use the leftover coconut milk for other recipes.
If you typically enjoy fruit as a treat or dessert, you’ll love the thought behind The Wholesome Dish’s dairy-free fruit dip. The goal was to replicate the flavors of traditional fruit dips—sweet, fluffy, and zesty—without non-vegan ingredients. Whipped coconut cream, lemon juice and zest, powdered sugar, and vanilla do the trick!
To achieve the fluffy “dip” texture, you’ll need an electric mixer for this recipe.
Chocolate and peanut butter come together in this no-bake bar from Beaming Baker. For vegans who love this combination but can’t find a suitable milk chocolate substitute, this DIY version fills the gap. Unsalted peanut butter, maple syrup, and coconut flour form the base of this simple bar. The process takes about an hour, including mixing the two layers and letting it set in the fridge.
If you enjoyed this article on vegan dessert recipes with five ingredients or fewer, or if you have any questions, please leave them in the comment section below!
