Delicious Vegan Fruit Desserts your Family will Love - goodtoeat.net

Delicious Vegan Fruit Desserts your Family will Love


vegan fruit desserts

These easy Vegan Summer Dessert Recipes are light, fruity, healthy-ish and delicious! The perfect dairy-free, egg-free and no-bake treats for hot days using seasonal produce.

Vegan Vanilla Icebox Cake with Pudding, Blueberries & Peaches

a food

Ingredients

  • 5 oz graham crackers / vanilla biscuits (~140g)
  • 1 1/2 cup vanilla pudding (store-bought or homemade)
  • 1 cup fresh blueberries
  • 2 medium peaches thinly sliced
  • 2 tsp maple syrup
  • whipped cream (dairy free) to top

Instructions

  • Spread a very thin layer of vanilla pudding onto the bottom of a 34 oz IKEA glass food container (link in notes), then top with an even layer of graham crackers or vanilla cookies.
  • Mix the blueberries with the maple syrup in a small separate bowl.
  • Spread more vanilla pudding on top of the cookies, then place the peach slices and blueberries evenly.
  • Repeat the layering process until you have 3 layers of crackers.
  • Refrigerate the cake overnight or for at least 14 hours.
  • When serving, top with whipped cream and more berries/peach slices.

Strawberry Coconut Cream Pie

A glass of strawberry pie

Ingredients

THE CRUST:

  • a heaping ¾ cup (about 11) medjool dates, pitted and soaked in hot water for 5 minutes, then drained completely
  • 3/4 cup raw cashews, roughly chopped (raw almonds work too!)
  • 1/4 cup shredded unsweetened coconut

THE FILLING & TOPPING:

  • 1 14-oz. can coconut cream, refrigerated overnight*
  • 2 Tbsp. maple syrup
  • splash pure vanilla extract
  • 1 lb. strawberries sliced and diced (see photos)
  • for topping: toasted coconut, fresh mint, grated dark chocolate

Instructions

  • Prepare the crust: Place drained dates, cashew pieces, and coconut in a food processor, and process until the mixture can easily be squeezed into a ball.
  • Line an 8-inch round cake pan with plastic wrap (you’ll want some overhang so you can remove the pie later). Dump date-cashew-coconut mixture into the center and flatten it with your fingers, pressing up the sides of the pan slightly. Place in the freezer to set.
  • Prepare the filling: Remove coconut cream from the fridge. Scoop out the solid white part and place it in the bowl of a stand mixer (a hand mixer would work, too!). Add maple syrup and vanilla, and whip until combined, smooth, and fluffy, about 1-2 minutes. It should form stiff peaks.
  • Assemble: Remove crust from the freezer. Pour the filling on top, smoothing out the top with a spatula. Set in the freezer for 10 minutes.
  • Remove from freezer and top with strawberries, toasted coconut, mint, and chocolate. Place back in the freezer for 1 hour.
  • Remove from freezer and carefully remove the pie from the pie pan and plastic wrap.** Place on a plate, cut, and serve. Store covered in the fridge

Vegan Apricot Tart

Ingredients

SHORTCRUST:

  • 200 g flour
  • 125 g butter, vegan
  • 60 g of sugar
  • 2 tbsp cold water

FILLING:

  • 360 g sweet and tasty apricots, gives about 300 ml fruit puree
  • 3-4 tbsp of sugar, depending on the sweetness of the fruit more or less
  • 160 g yoghurt, vegan
  • 150 ml of whipped cream, vegan
  • 1 1/2 sachets of Agar Agar (15 g) (25% agar content)
  • 20 cm tart tin

Instructions

  • Preheat the oven to 180 ° C.

SHORTCRUST:

  • Put all ingredients in a Food Processor, or process by hand and process to a crumbly dough. Press into the tart and also on the side.
  • Bake blind for 20 minutes and allow to cool completely. To get a nice form put a other pan in the tart form.

FILLING:

  • Stone the apricots and cook gently with sugar and 60 ml of water in a saucepan.
  • Then puree well and pass through a sieve.
  • Allow to cool slightly and mix with the yoghurt. Beat the cream very stiff and lift it evenly under the fruit mass.
  • Boil Agar Agar with 60 ml of water for 1-2 minutes while stirring. Add 2 tablespoons of fruit mousse to the agar and stir into the rest of the mixture.
  • Spread the fruit mousse into the tart tin and smooth it out.
  • Stir in the refrigerator for 5 hours or overnight.
  • Decorate with flowers and fruits.

So try these summer fruit vegan dessert recipes and enjoy!

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