There's no better way to end a delicious vegan meal than with a sweet and tasty dessert. These three desserts will satisfy your sweet tooth while providing the perfect ending to your next meal.
Almond Joy Bars
These no-bake bars have all of the flavor of the candy bar of the same name, with coconut, almonds, and chocolate.
- 1 cup almond meal flour
- 7 tablespoons agave nectar, divided
- 1/4 cup plus 3 tablespoon melted coconut oil, divided
- 1/4 teaspoon almond extract
- 1/8 teaspoon salt
- 1 cup unsweetened coconut, shredded
- 1 tablespoon water
- 1/4 cup cocoa powder
- Line a bread loaf pan with parchment.
- In a medium bowl, combine the almond meal flour, two tablespoons of the agave, one tablespoon of the coconut oil, the almond extract and the salt. Stir until well combined.
- Press the mixture into the bottom of the loaf pan.
- In a medium bowl, combine the shredded coconut, three tablespoons of the agave, 2 tablespoons of the coconut oil, and the water, mixing until well combined.
- Spread the mixture on top of the almond mixture.
- In a large bowl, whisk together the cocoa powder, the remaining two tablespoons of the agave, and the remaining 1/4 cup of melted coconut oil. Whisk briskly until it is smooth.
- Pour the chocolate mixture over the coconut mixture.
- Refrigerate overnight or freeze for two hours to set.
- Use the parchment paper as handles to remove the bars from the pan. Slice them into squares to serve.
Caramelized Pears with Spiced Balsamic Reduction
Balsamic vinegar goes well with these sweet pears, creating a sweet and sour dessert.
- 2 teaspoons coconut oil
- 2 pears, stemmed, cored, and cut into thin slices lengthwise
- 1 cup balsamic vinegar
- 2 tablespoons maple syrup
- ¼ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- ⅛ teaspoon ground ginger
- In a medium-sized saute pan, heat the coconut oil over medium-high heat until it shimmers, using a silicon pastry brush to spread the oil over the entire surface of the pan.
- Add the pears to the hot pan and allow them to sit in contact with the pan without moving them until they are golden, about five minutes. Flip the pears and continue cooking them on the other side for another two to three minutes.
- Meanwhile, in a small saucepan, whisk together the balsamic vinegar, maple syrup, cinnamon, nutmeg, and ginger. Bring the mixture to a boil over medium-high heat, stirring frequently.
- Continue cooking the balsamic mixture, stirring frequently, until it reduces to about a half cup, about 10 minutes.
- Drizzle the warm vinegar mixture over the pears before serving.
This sweet refreshing dessert is perfect for a summer's day. You can also use peaches in this recipe.
- 5 nectarines, peels and pits removed and chopped
- ¾ cup granulated sugar
- Juice of one lemon
- In a food processor, combine all ingredients and process until they are smooth, about 30 seconds.
- Pour the mixture into a 9x13-inch glass pan. Put plastic wrap over the pan and freeze it for three to four hours.
- Remove the pan from the freezer and use a metal spoon to scrape the frozen mixture from the pan.
- Return the sorbet to the food processor and process until smooth, about 30 seconds.
- Put the mixture into a medium-sized bowl and freeze it for another hour before serving.
Delicious vegan desserts hit the spot, providing a sweet ending to your meal. Try these and other vegan desserts to make your meals even better.