7 Simple and Tasty Vegan Desserts

7 Simple and Tasty Vegan Desserts

Who doesn't love a yummy dessert? We love these tasty treats despite the threats of piling on calories. Today we're sharing HEALTHY dessert recipes that you can enjoy guilt-free. Also, they're quick to make so you can quickly whip one up for breakfast.



Approximate prep time: 5-7 minutes

Serves 1 or 2


1 cup peeled and de-seeded papaya

1 banana, peeled and cut into chunks


Blend the fruits until smooth and enjoy.


1. Add 1 Tablespoon of almond butter, blend

2. Serve with blueberry topping

3. Add 2 teaspoons of tahini and blend


Approximate prep time (once the nuts are soaked, drained, rinsed, drained): 6 minutes

Serves 1-2


1/4-1/2 cup water

1 cup cashews, soaked 10-12 hours

1 banana, peeled and cut into pieces


Allow the cashews to soak overnight, then drain, rinse, and drain again. Place all the ingredients in a blender with the banana and enough water to achieve a pudding consistency.

Option: Pour over 1 cup of fresh strawberries then serve.


Approximate prep time: 5 minutes

Serves 1


1/2 ripe avocado

1 ripe banana

1/4 cup berries (strawberries, raspberries, blueberries)- either fresh or frozen and thawed


Blend the banana and 1/2 avocado. Scoop into a bowl and adorn with berries. Enjoy!

Tasty apple sauce 

Approximate prep time: peeled cored apples 10-12 minutes, whole apples 5 minutes

Serves 1


1-2 whole, organic apples, cut into chunks

A dash of cinnamon


First, core the apples. If using organic ones, leave the skin on to enjoy the extra fiber and nutrients.

Blend and add a little water or apple juice if necessary for easier blending. 

NOTE: i) You need a heavy-duty blender for this recipe.

ii) Also, if you're using organic apples, you can blend the entire apple, except for the stem.

iii) If you're feeding this to an infant, peel, and core the apple, and use the white fruit only. Be sure to blend thoroughly. For a smooth baby-food consistency, strain after blending.

Dried fruit ball rounds

Approximate prep time: once the nuts/ fruits are soaked: 20-30 minutes, divided

Yields approximately 30 pieces


1 cup dates soaked 20 minutes (reserve the soak water)

1 cup dried apricots, soaked 20 minutes

1/2 cup dried figs, soaked 20 minutes

1 cup almonds, walnuts or pecans (soak overnight)

1/2 cup shredded coconut

30 extra nuts (optional)


Soak the nuts in water overnight or for 8-10 hours. Drain, rinse, then drain again.

In a food processor, pulse the nuts until you obtain fairly fine uniform bits. Gradually add the dates, figs, apricots, and coconut until well mixed.

Use 1-2 tablespoons of the date soak water (if necessary) to create a dough-like consistency.

Put the mixture in a bowl and refrigerate for several hours.

Roll into small balls, then press a whole nut into the top of each one.

They can remain fresh in the refrigerator for up to 2 weeks.

Variation: Fancy a rich chocolatey treat? Add 1/4 to 1/2 cup of chocolate powder or carob while processing. Yum!

Open sesame halvah

Halvah is a popular candy in the Middle-East, made from ground sesame seeds. Tahini is a smooth version of the ground seeds and has a consistency similar to peanut butter.

Approximate prep time: 15-25 minutes, divided

Yields 20-24 pieces


1/2 cup raw tahini

1 1/2 cup almonds (not soaked)

1 teaspoon vanilla

3 tablespoons honey**

1 Tablespoon plus 1 teaspoon carob or cocoa powder (optional)


In a food processor, pulse the almonds until finely ground. Add the remaining ingredients and process thoroughly. 

On a plate or pan, spread the mixture until it is around 1/2″ thick. Chill in the refrigerator for at least 1 hour, then cut into bite-sized pieces and roll into balls.

Variation: For a two-toned effect, before spreading the mixture out, divide it in half. Add cocoa/ carob to one half. Mix well to achieve uniform color. Pat the plain mixture onto a pan until you get 1/4 inch thickness.

Then pat the cocoa mixture in your hands until it's approximately the same 1/4″ thickness and shape as the one in the pan. 

Put the cocoa mixture on top of the plain mixture then press them together to form a 1/2″ thick, two-colored slab of halvah. 

Allow it to chill in the refrigerator for at least 1 hour, then cut into bite-size pieces and roll into balls.

Keep in the refrigerator until ready to serve.

**Honey is perfect for this recipe both for the authentic halvah flavor and because its stickiness holds the mixture together.


Banana ice cream

Approximate prep time: (not counting time to peel and freeze bananas) 1-2 minutes per bowl of ice cream

Makes 1 serving

Note: Let the bananas defrost for a few minutes before blending to avoid straining or breaking the blender.


1-2 bananas


Freeze some overly ripe and peeled bananas. Use 1-2 bananas per serving. When frozen solid, push the bananas through the juicer. 

For extra flavor, add another frozen fruit such as mango, strawberries, or blueberries. After trying this recipe, you may never crave dairy ice cream again! Top with hot fudge sauce if you wish.

Tip: Always have frozen berries and peeled bananas in the freezer for desserts and smoothies. 

With love,

​The Sole Toscana Beauty Team