Today we’ve got three delicious & healthy vegan NO BAKE desserts. These recipes are easy to make, taste amazing and are perfect for the summer. Or keep a stash of these healthy dessert recipes in your freezer for easy snack all year round!
Dark Chocolate Almond Butter Cups
6 ounces dark chocolate or chocolate of your choice*
1/4 cup maple syrup
1 tablespoon coconut oil
2/3 cup almond butter or nut butter of your choice
Coarse sea salt optional, but worth it
Line a baking sheet with mini cupcake liners.
Melt the chocolate over a double boiler, adding the maple syrup and coconut oil. Once it has become a liquid, taste and add a sprinkle of stevia if you want it sweeter.
Spoon about 1 teaspoon of the melted chocolate into mini cupcake liners, using the back of the spoon to push it up the sides of the liners slightly.
Place pan in the freezer for 30 minutes.
Remove the tin from the freezer and scoop about ½ teaspoon of almond butter into the bottom of each chocolate cup. Place back in the freezer for another 10 minutes.
Once chilled, top each of the almond butter cups with the remaining chocolate and sprinkle with salt. Place the cupcake tin back in the freezer for at least 1 hour.
Store the almond butter cups in the freezer, removing 5 minutes prior to serving.
Easy No Bake Key Lime Pie Bars
Ingredients for the crust:
¾ cup oats
½ cup pecans
1 cup dates (about 10)
1 tablespoon coconut oil
for the filling:
1 ½ cups raw cashews, soaked for 2+ hours
Juice of 3 limes (¼ cup + 2 tablespoons)
Zest of 3 limes
2 tbsp maple syrup
1 tbsp coconut oil
1 tsp vanilla
Add the oats, pecans, dates and coconut oil into a food processor. Process until a sandy, sticky texture forms. Transfer this into a parchment-lined 8×8 baking pan. Press firmly (like really hard) into the bottom to create a crust.
Add the soaked cashews (they need to be soaked!), lime juice and zest, syrup, coconut oil and vanilla into a blender. Blend on high until smooth and creamy.
Pour the filling over the crust and freeze for at least 4 – 6 hours, preferably overnight.
When ready to serve, allow sitting at room temperature for 5 minutes, then slice. Store in the freezer and enjoy as a refreshing cold treat on a hot day!
Easy Cherry Pie Energy Balls
1 ½ cup dried cherries
½ cup medjool dates, pitted
1 cup raw cashew pieces
1 tablespoon cashew butter (or nut butter of choice)
1 tablespoon maple syrup (optional)
½ cup quinoa flakes or gluten-free quick cooking oats
½ cup shredded coconut (optional)
Place cherries in a bowl with warm water and let soak for 15 minutes.
Drain and place cherries along with dates into the bowl of a food processor fit with a steel blade. Process until the fruit is starting to come together, about 30 seconds.
Add cashews and process again until cashews are broken apart and evenly distributed throughout the mixture, another 30 seconds or so.
With the processor going, add cashew butter. Continue to process until the mixture starts to come together to form a dough. Add in maple syrup if desired.
Pulse in quinoa flakes (or oats) until dough holds its shape when pressed between your fingers.
Taking 2 tablespoons of dough at a time, roll it into a ball between your hands. If using, roll in coconut and set on a plate. Repeat until all balls are formed.
Chill in the fridge for at least 30 minutes before serving. Keep refrigerated in a sealed container for up to 5 days.