easy vegan fruit-based desserts

1. Vegan Fruit Sorbet Ingredients: 2 cups of your favorite fruit (strawberries, mangoes, or peaches), chopped 1/2 cup coconut water or fruit juice 1-2 tablespoons maple syrup or agave syrup (optional) Instructions: Prepare the Fruit:

Written by: Victoria Adams

Published on: May 5, 2026

1. Vegan Fruit Sorbet

Ingredients:

  • 2 cups of your favorite fruit (strawberries, mangoes, or peaches), chopped
  • 1/2 cup coconut water or fruit juice
  • 1-2 tablespoons maple syrup or agave syrup (optional)

Instructions:

  1. Prepare the Fruit: Wash, peel, and chop the chosen fruit into smaller pieces.
  2. Blend the Mixture: In a blender, add the chopped fruit, coconut water or fruit juice, and sweetener (if using). Blend until smooth.
  3. Chill: Transfer the mixture to a bowl and place it in the freezer for at least 2 hours.
  4. Serve: Scoop into bowls and enjoy!

2. Banana Ice Cream

Ingredients:

  • 4 ripe bananas
  • Optional toppings: chopped nuts, shredded coconut, cacao nibs, or vegan chocolate chips

Instructions:

  1. Peel and Slice: Peel bananas and slice them into rounds.
  2. Freeze: Place the banana slices on a parchment-lined baking sheet and freeze for 2 hours.
  3. Blend: Once frozen, transfer the banana slices to a blender and blend until creamy, scraping down the sides as needed.
  4. Serve Immediately: Enjoy immediately or freeze for an additional hour for a firmer texture.

3. Chia Seed Pudding

Ingredients:

  • 1 cup almond milk (or any plant-based milk)
  • 1/4 cup chia seeds
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • Fresh fruit for topping (berries, banana slices, etc.)

Instructions:

  1. Mix Ingredients: In a bowl, whisk together almond milk, chia seeds, maple syrup, and vanilla extract.
  2. Refrigerate: Cover and refrigerate for at least 4 hours or overnight until it thickens.
  3. Serve: Scoop into bowls and top with fresh fruit before serving.

4. Baked Apples

Ingredients:

  • 4 medium apples, cored
  • 1/2 cup oats
  • 1/4 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/4 cup nuts (optional)
  • 1/4 cup raisins or cranberries (optional)

Instructions:

  1. Preheat Oven: Preheat the oven to 350°F (175°C).
  2. Prepare Filling: In a bowl, combine oats, brown sugar, cinnamon, nuts, and dried fruit.
  3. Stuff Apples: Fill each cored apple with the mixture.
  4. Bake: Place the apples in a baking dish, add a splash of water, and cover with foil. Bake for 25-30 minutes.

5. Avocado Chocolate Mousse

Ingredients:

  • 2 ripe avocados
  • 1/4 cup cocoa powder
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • A pinch of salt

Instructions:

  1. Blend Ingredients: In a blender or food processor, combine avocados, cocoa powder, maple syrup, vanilla, and salt. Blend until smooth and creamy.
  2. Chill: Transfer to serving bowls and refrigerate for at least 30 minutes.
  3. Garnish: Optionally, top with fresh berries or shredded coconut before serving.

6. Fruit Salad with Lime and Mint

Ingredients:

  • 2 cups mixed fruit (kiwi, pineapple, melon, berries)
  • Juice of 1 lime
  • 2 tablespoons fresh mint, chopped

Instructions:

  1. Chop Fruit: Cut the fruit into bite-sized pieces.
  2. Mix Dressing: In a small bowl, mix lime juice with chopped mint.
  3. Combine: In a large bowl, combine the fruit and drizzle with the lime-mint mixture. Toss gently to combine.
  4. Serve: Chill in the fridge for 15 minutes before serving.

7. Coconut Rice Pudding with Mango

Ingredients:

  • 1 cup jasmine rice
  • 2 cups coconut milk
  • 1/2 cup almond milk
  • 1/4 cup maple syrup
  • 1 ripe mango, diced

Instructions:

  1. Cook Rice: In a pot, combine jasmine rice, coconut milk, almond milk, and maple syrup. Bring to a boil and then reduce heat to simmer. Cook for 20 minutes or until rice is tender.
  2. Serve: Spoon the pudding into bowls and top with fresh mango before serving.

8. Strawberry Shortcake

Ingredients:

  • 2 cups strawberries, sliced
  • 2 tablespoons sugar
  • 1 cup coconut whipped cream
  • 1 cup vegan biscuits or sponge cake

Instructions:

  1. Prepare Strawberries: Combine sliced strawberries and sugar in a bowl. Let them sit for 15 minutes to macerate.
  2. Assemble: Slice the biscuits in half, layer with strawberries and whipped cream, and top with the other half of the biscuit.
  3. Serve: Optionally, drizzle with more whipped cream and top with strawberries.

9. Vegan Fruit Bars

Ingredients:

  • 1 cup dates, pitted
  • 1 cup nuts (almonds, cashews)
  • 1 cup dried fruit (apricots, cherries)
  • Pinch of salt

Instructions:

  1. Process: In a food processor, blend dates, nuts, dried fruit, and salt until a sticky mixture forms.
  2. Press: Transfer mixture to a lined square pan and press down to form a flat layer.
  3. Chill: Refrigerate for at least 1 hour, then cut into bars.

10. Raw Berry Cheesecake

Ingredients:

  • Crust: 1 cup almonds, 1 cup dates, pinch of salt
  • Filling: 2 cups soaked cashews, 1 cup coconut cream, 1/2 cup maple syrup, 1 cup mixed berries

Instructions:

  1. Make Crust: In a food processor, process almonds, dates, and salt until crumbly. Press into the bottom of a springform pan.
  2. Prepare Filling: Blend soaked cashews, coconut cream, and maple syrup until smooth. Fold in mixed berries.
  3. Assemble and Chill: Pour filling into crust and smooth the top. Refrigerate for at least 4 hours before serving.

11. Fruit and Nut Energy Balls

Ingredients:

  • 1 cup rolled oats
  • 1/2 cup nut butter (peanut or almond)
  • 1/2 cup maple syrup
  • 1/2 cup dried fruit (raisins, cranberries)
  • 1/4 cup chopped nuts

Instructions:

  1. Mix Ingredients: In a bowl, combine all ingredients until well mixed.
  2. Form Balls: Roll the mixture into small balls (about 1 inch).
  3. Refrigerate: Place in the fridge for at least 30 minutes to set.

12. Peach Crisp

Ingredients:

  • 4 cups sliced peaches
  • 1/2 cup oats
  • 1/2 cup almond flour
  • 1/4 cup coconut sugar
  • 1 teaspoon cinnamon
  • 1/4 cup coconut oil, melted

Instructions:

  1. Preheat Oven: Preheat the oven to 350°F (175°C).
  2. Prepare Peaches: Toss sliced peaches with half of the coconut sugar and place in a baking dish.
  3. Make Topping: In a bowl, combine oats, almond flour, remaining coconut sugar, cinnamon, and melted coconut oil. Mix until crumbly.
  4. Bake: Sprinkle the topping over peaches and bake for 30-35 minutes.

13. Raspberry Lemon Chia Pudding

Ingredients:

  • 1 cup almond milk
  • 1/4 cup chia seeds
  • 2 tablespoons maple syrup
  • Juice and zest of 1 lemon
  • 1 cup raspberries

Instructions:

  1. Combine Ingredients: In a bowl, whisk together almond milk, chia seeds, maple syrup, lemon juice, and zest.
  2. Refrigerate: Let it sit for 4 hours or overnight until thickened.
  3. Top and Serve: Serve with fresh raspberries on top.

14. Pineapple Coconut Popsicles

Ingredients:

  • 2 cups pineapple chunks
  • 1 cup coconut milk
  • 1 tablespoon lime juice
  • Sweetener to taste (optional)

Instructions:

  1. Blend Ingredients: In a blender, combine pineapple, coconut milk, lime juice, and sweetener (if desired). Blend until smooth.
  2. Pour into Molds: Pour the mixture into popsicle molds and insert sticks.
  3. Freeze: Freeze for at least 4 hours or until solid.

15. Mulberry Oatmeal Bars

Ingredients:

  • 2 cups oats
  • 1 cup mulberries (fresh or dried)
  • 1/4 cup almond butter
  • 1/4 cup maple syrup
  • 1/4 cup almond milk

Instructions:

  1. Preheat Oven: Preheat the oven to 350°F (175°C).
  2. Mix Ingredients: In a bowl, combine oats, mulberries, almond butter, maple syrup, and almond milk.
  3. Bake: Press the mixture into a lined baking dish and bake for 25-30 minutes. Allow to cool before cutting into bars.

16. Vegan Berry Crumble

Ingredients:

  • 2 cups mixed berries (blueberries, raspberries, strawberries)
  • 1 tablespoon cornstarch
  • 1 tablespoon maple syrup
  • 1 cup oats
  • 1/2 cup flour (whole wheat or almond)
  • 1/4 cup brown sugar
  • 1/4 cup coconut oil

Instructions:

  1. Preheat Oven: Preheat your oven to 350°F (175°C).
  2. Prepare Berry Filling: In a bowl, mix berries with cornstarch and maple syrup.
  3. Make Topping: In a separate bowl, mix oats, flour, brown sugar, and melted coconut oil until crumbly.
  4. Assemble: Spread the berry mixture in a baking dish, top with the crumble mixture, and bake for 25-30 minutes.

17. Date and Nut Truffles

Ingredients:

  • 1 cup dates, pitted
  • 1/2 cup nuts (walnuts, almonds)
  • 1/4 cup cocoa powder
  • A pinch of sea salt

Instructions:

  1. Process Ingredients: In a food processor, blend dates, nuts, cocoa powder, and sea salt until sticky.
  2. Roll Truffles: Form small balls with the mixture.
  3. Coat: Roll in shredded coconut or additional cocoa powder if desired.

18. Watermelon Granita

Ingredients:

  • 4 cups seedless watermelon, cubed
  • 2 tablespoons lime juice
  • 2 tablespoons agave syrup (optional)

Instructions:

  1. Blend: Puree the watermelon in a blender with lime juice and sweetener.
  2. Freeze: Pour the mixture into a shallow dish and freeze for about 2 hours, scraping with a fork every 30 minutes to create flakes.
  3. Serve: Spoon into bowls and enjoy.

19. Cinnamon Spiced Pears

Ingredients:

  • 4 pears, sliced
  • 1 tablespoon cinnamon
  • 1 tablespoon maple syrup

Instructions:

  1. Combine Ingredients: In a bowl, toss sliced pears with cinnamon and maple syrup.
  2. Sauté: In a skillet, sauté the mixture for 5-7 minutes until pears soften.
  3. Serve: Serve warm as a dessert or breakfast topping.

20. Apple Banana Oat Cookies

Ingredients:

  • 1 ripe banana, mashed
  • 1 cup applesauce
  • 2 cups rolled oats
  • 1/2 cup chopped nuts or dried fruit

Instructions:

  1. Preheat Oven: Preheat to 350°F (175°C).
  2. Mix Ingredients: Combine mashed banana, applesauce, oats, and mix-ins in a bowl.
  3. Bake: Scoop spoonfuls onto a baking sheet and bake for 15-20 minutes.

21. Blueberry Vegan Muffins

Ingredients:

  • 1 1/2 cups flour (whole wheat or gluten-free)
  • 1/2 cup almond milk
  • 1/4 cup maple syrup
  • 1 tablespoon baking powder
  • 1 cup blueberries

Instructions:

  1. Preheat Oven: Preheat to 375°F (190°C) and line a muffin tin with liners.
  2. Mix Dry Ingredients: In a bowl, mix flour, baking powder, and a pinch of salt.
  3. Combine: Add almond milk and maple syrup to form a batter, then fold in blueberries.
  4. Bake: Divide the mixture into muffin cups and bake for 20-25 minutes.

22. Tropical Fruit Salad

Ingredients:

  • 1 cup diced mango
  • 1 cup pineapple, diced
  • 1 banana, sliced
  • Juice of 1 lime

Instructions:

  1. Combine Fruits: In a large bowl, toss together mango, pineapple, and banana.
  2. Dress: Drizzle with lime juice for added flavor and toss gently.

23. Chocolate Dipped Strawberries

Ingredients:

  • 1 cup strawberries
  • 1/2 cup dairy-free chocolate chips
  • 1 tablespoon coconut oil

Instructions:

  1. Melt Chocolate: In a microwave or double boiler, melt chocolate chips with coconut oil until smooth.
  2. Dip Strawberries: Dip each strawberry in the melted chocolate and place on a parchment-lined plate.
  3. Chill: Refrigerate for 30 minutes until the chocolate hardens.

24. No-Bake Chocolate Avocado Brownies

Ingredients:

  • 1 ripe avocado
  • 1/4 cup cocoa powder
  • 1/4 cup maple syrup
  • 1/2 cup almond flour
  • Pinch of salt

Instructions:

  1. Blend Ingredients: In a bowl or blender, blend avocado, cocoa powder, maple syrup, almond flour, and salt until smooth.
  2. Chill: Spread the mixture into a lined baking dish and chill for at least 1 hour.
  3. Cut and Serve: Cut into squares and enjoy.

25. S’mores Fruit Dip

Ingredients:

  • 1 cup coconut yogurt
  • 1/4 cup almond butter
  • 1 tablespoon maple syrup
  • Graham crackers and fruit for dipping (strawberries, apple slices, bananas)

Instructions:

  1. Mix Ingredients: In a bowl, combine coconut yogurt, almond butter, and maple syrup.
  2. Serve: Serve with graham crackers and fresh fruit for dipping.

26. Vegan Chocolate Chip Cookies

Ingredients:

  • 1 cup coconut oil
  • 1 cup brown sugar
  • 1/4 cup almond milk
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/2 cup vegan chocolate chips

Instructions:

  1. Preheat Oven: Preheat oven to 375°F (190°C).
  2. Cream Mixture: In a bowl, cream together coconut oil and brown sugar. Add almond milk and vanilla.
  3. Combine Dry Ingredients: Mix in flour, baking soda, and chocolate chips.
  4. Bake: Drop spoonfuls of dough onto a baking sheet and bake for 10-12 minutes.

27. Strawberry Banana Smoothie Bowl

Ingredients:

  • 1 cup frozen strawberries
  • 1 frozen banana
  • 1 cup almond milk
  • Optional toppings: fresh berries, granola, coconut flakes

Instructions:

  1. Blend Ingredients: In a blender, combine frozen strawberries, banana, and almond milk until smooth.
  2. Serve: Pour into a bowl and decorate with toppings.

28. Coconut-Lime Fruit Salad

Ingredients:

  • 2 cups mixed tropical fruits (pineapple, kiwi, papaya)
  • 1/2 cup shredded coconut
  • Juice of 1 lime

Instructions:

  1. Combine Ingredients: In a bowl, combine tropical fruits and shredded coconut.
  2. Dress: Drizzle lime juice over the salad and toss lightly.

29. Creamy Vegan Rice Pudding

Ingredients:

  • 1 cup cooked rice
  • 2 cups almond milk
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • Cinnamon for topping

Instructions:

  1. Combine Ingredients: In a saucepan, mix cooked rice, almond milk, maple syrup, and vanilla extract.
  2. Simmer: Heat over medium heat, stirring occasionally until creamy (about 20 minutes).
  3. Serve: Spoon into bowls and sprinkle with cinnamon.

30. Easy Vegan Fruit Pizza

Ingredients:

  • 1 pre-made vegan sugar cookie dough
  • 1 cup coconut yogurt
  • 2 cups assorted fresh fruits (kiwis, berries, peaches)

Instructions:

  1. Preheat Oven: Preheat to package instructions.
  2. Bake Cookie Crust: Roll out cookie dough and bake to desired thickness.
  3. Top with Yogurt: Once cooled, spread coconut yogurt over the crust.
  4. Add Fruits: Decorate with fresh sliced fruits and serve.

31. Spiced Grapes

Ingredients:

  • 2 cups grapes
  • 1 tablespoon coconut oil
  • 1 teaspoon cinnamon
  • 1 tablespoon maple syrup

Instructions:

  1. Preheat Oven: Preheat to 400°F (200°C).
  2. Prepare Grapes: Toss grapes in a bowl with melted coconut oil, cinnamon, and maple syrup.
  3. Roast: Spread on a baking sheet and roast for 15-20 minutes.

32. Banana Chocolate Chip Muffins

Ingredients:

  • 3 ripe bananas, mashed
  • 1/2 cup coconut oil, melted
  • 1/2 cup maple syrup
  • 1 cup flour (whole wheat or gluten-free)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 cup vegan chocolate chips

Instructions:

  1. Preheat Oven: Preheat to 350°F (175°C).
  2. Mix Dry & Wet Ingredients: Combine mashed bananas, melted coconut oil, and maple syrup in one bowl; in another, mix flour, baking soda, and baking powder.
  3. Combine and Bake: Fold wet into dry, stir in chocolate chips, and divide into a muffin tin. Bake for 20-25 minutes.

33. Fruity Oatmeal Bake

Ingredients:

  • 2 cups rolled oats
  • 1 ripe banana, mashed
  • 1 cup almond milk
  • 1 cup mixed berries
  • 1 tablespoon maple syrup

Instructions:

  1. Preheat Oven: Preheat to 350°F (175°C).
  2. Mix Ingredients: Combine oats, mashed banana, almond milk, maple syrup, and berries in a baking dish.
  3. Bake: Bake for 30 minutes until set and tops are golden.

34. Orange Cranberry Muffins

Ingredients:

  • 1 1/2 cups flour (whole wheat or gluten-free)
  • 1/2 cup almond milk
  • 1/2 cup orange juice
  • 1/2 cup dried cranberries
  • 1/4 cup maple syrup
  • 1 tablespoon baking powder

Instructions:

  1. Preheat Oven: Preheat to 375°F (190°C).
  2. Mix Ingredients: Combine all ingredients in a bowl until just mixed.
  3. Bake: Divide into muffin tins and bake for about 20 minutes.

35. Quick Vegan Cheesecake Mousse

Ingredients:

  • 1 cup soaked cashews
  • 1/4 cup maple syrup
  • 1/4 cup coconut cream
  • 1 teaspoon vanilla extract
  • Fresh berries for topping

Instructions:

  1. Blend Ingredients: In a blender, combine soaked cashews, maple syrup, coconut cream, and vanilla until smooth.
  2. Chill: Serve immediately or chill until set. Top with berries before serving.

36. Kiwi Coconut Energy Bites

Ingredients:

  • 1 cup dried kiwi, chopped
  • 1 cup oats
  • 1/2 cup shredded coconut
  • 1/2 cup almond butter

Instructions:

  1. Mix Ingredients: Combine kiwi, oats, coconut, and almond butter in a bowl.
  2. Shape into Balls: Roll into bite-sized balls and refrigerate for 30 minutes.

37. Raspberry Lemon Sorbet

Ingredients:

  • 2 cups fresh raspberries
  • 1/4 cup lemon juice
  • 1/4 cup maple syrup

Instructions:

  1. Blend: In a blender, combine raspberries, lemon juice, and maple syrup.
  2. Freeze: Pour the mixture into a shallow dish and freeze for about 2 hours, stirring occasionally.

38. Maple Pecan Fruit Salad

Ingredients:

  • 2 cups diced seasonal fruit (apples, pears)
  • 1/2 cup pecans
  • 3 tablespoons maple syrup

Instructions:

  1. Combine Ingredients: In a bowl, mix diced fruit with chopped pecans and drizzle with maple syrup.
  2. Toss and Serve: Toss gently and serve.

39. Berry Acai Bowl

Ingredients:

  • 1 cup frozen acai puree
  • 1 cup almond milk
  • 1/2 cup mixed berries
  • Toppings: granola, fresh fruit, coconut flakes.

Instructions:

  1. Blend Acai Base: In a blender, blend acai puree and almond milk until smooth.
  2. Serve: Pour into a bowl and top with berries, granola, and coconut.

40. Simple Almond and Date Truffles

Ingredients:

  • 1 cup almonds
  • 1 cup dates, pitted
  • 1 tablespoon cocoa powder or coconut flakes

Instructions:

  1. Blend: In a food processor, process almonds and dates to a thick paste.
  2. Form Balls: Roll into small balls and coat with cocoa powder or coconut.

41. Peach Melba Parfait

Ingredients:

  • 2 peaches, sliced
  • 1 cup raspberries
  • 1 cup coconut yogurt
  • 2 tablespoons granola

Instructions:

  1. Layer Ingredients: In a glass, layer peaches, raspberries, coconut yogurt, and granola.
  2. Serve Immediately: Enjoy as a refreshing parfait.

42. Honeydew Melon Sorbet

Ingredients:

  • 2 cups honeydew melon, cubed
  • Juice of 1 lime
  • 2 tablespoons agave syrup (optional)

Instructions:

  1. Blend Melon: In a blender, puree honeydew with lime juice and agave syrup until smooth.
  2. Freeze: Freeze mixture in a shallow dish until firm.

43. Strawberry Coconut Chia Jam

Ingredients:

  • 2 cups strawberries, sliced
  • 2 tablespoons chia seeds
  • 1 tablespoon maple syrup

Instructions:

  1. Cook Strawberries: In a saucepan, cook strawberries over low heat until softened.
  2. Combine: Stir in chia seeds and maple syrup. Let sit to thicken.

44. Welch’s Mixed Berry Salad

Ingredients:

  • 1 cup mixed berries (blueberries, strawberries, raspberries)
  • 1 tablespoon lemon juice
  • Fresh mint for garnish

Instructions:

  1. Combine Ingredients: In a bowl, combine mixed berries with lemon juice.
  2. Garnish and Serve: Garnish with fresh mint.

45. Apple Cinnamon Oatmeal Cups

Ingredients:

  • 2 cups rolled oats
  • 1 1/2 cups almond milk
  • 1 grated apple
  • 1 teaspoon cinnamon
  • 1/4 cup maple syrup

Instructions:

  1. Preheat Oven: Preheat to 350°F (175°C).
  2. Mix Ingredients: Combine all ingredients in a bowl.
  3. Bake: Pour into a muffin tin and bake for 30 minutes.

46. No-Bake Tropical Fruit Tart

Ingredients:

  • 1 cup nuts (cashews or almonds)
  • 1/4 cup dates, soaked
  • 1 can coconut cream
  • 2 cups assorted tropical fruits (mango, kiwi)

Instructions:

  1. Make Crust: Blend nuts and dates until crumbly. Press into a tart pan.
  2. Fill: Whip coconut cream and fill the crust with it.
  3. Top: Arrange tropical fruits on top and refrigerate to set.

47. Coconut Lime Rice Pudding

Ingredients:

  • 1 cup cooked rice
  • 1 can coconut milk
  • 1/4 cup coconut sugar
  • Zest and juice of 1 lime

Instructions:

  1. Combine Ingredients: In a saucepan, combine rice, coconut milk, coconut sugar, lime zest, and juice.
  2. Simmer: Cook until creamy, approximately 20 minutes.
  3. Serve: Enjoy warm or chilled.

48. Apple Nachos

Ingredients:

  • 2 apples, sliced
  • 1/4 cup almond butter
  • 1/4 cup granola
  • Chocolate chips (optional)

Instructions:

  1. Layer Apples: Arrange sliced apples on a plate.
  2. Drizzle: Drizzle almond butter over apples, sprinkle with granola and chocolate chips.

49. Raspberry Chia Jam Toast

Ingredients:

  • 1 cup raspberries
  • 2 tablespoons chia seeds
  • 1 tablespoon maple syrup
  • Whole grain bread

Instructions:

  1. Cook Raspberries: In a saucepan, cook raspberries until soft.
  2. Combine and Thicken: Stir in chia seeds and maple syrup, allow to cool.
  3. Spread: Toast bread and spread jam on top.

50. Vegan Berry Smoothie

Ingredients:

  • 1 cup mixed frozen berries
  • 1 banana
  • 1 cup almond milk
  • A handful of spinach (optional)

Instructions:

  1. Blend: Combine all ingredients in a blender and blend until smooth.
  2. Serve: Pour into a glass and enjoy.

These easy vegan fruit-based desserts are delightful, nourishing, and simple to make. Experiment with different fruits, explore additional flavors, and enjoy the variety and goodness they bring to your life!

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