Ripe peaches are lightly grilled to bring out their natural sugars, then topped with a tangy raspberry glaze made from fresh berries, balsamic vinegar, and maple syrup. It’s a simple but elegant way to showcase summer fruit in a whole new light. A dollop of coconut whipped cream adds rich, dairy-free indulgence, with the option to finish with chopped pistachios or toasted coconut flakes for crunch.

Serve them with vegan biscuits for a dessert that feels both fresh and decadent. Whether you’re hosting a garden cookout or just want to impress with minimal effort, this dish delivers bold flavor and visual appeal – without turning on the oven.

Read more: High-Protein Vegan Chocolate Smoothie Bowl

Get ready to impress your taste buds with this delicious and healthy dessert! These grilled balsamic peaches with a raspberry glaze are served with homemade coconut whipped cream and they are the perfect way to satisfy your sweet tooth while keeping things fresh and zesty.

5 from 1 vote

Cook Time10 minutes mins

Prep Time15 minutes mins

Servings4

Ingredients

• 4 fresh peaches
• 120 ml fresh raspberries
• 60 ml balsamic vinegar
• 2 tbsp maple syrup
• 1 can coconut milk, refrigerated overnight
• 2 tbsp powdered sugar
• 30 g chopped pistachios (optional)
• 1 tbsp toasted coconut flakes (optional)
• Vegan biscuits, crumbled

Instructions

• Preheat your grill to medium-high heat. Cut the peaches in half and remove the pits.
• Place the peach halves cut-side down on the grill and grill for 2-3 minutes until grill marks appear.
• Flip the peaches over and grill for an additional 2-3 minutes.
• In a small saucepan, combine the fresh raspberries, balsamic vinegar, and maple syrup. Heat the mixture over medium heat until it begins to simmer. Reduce the heat to low and let it simmer for 5-7 minutes until the raspberries have broken down and the mixture has thickened into a glaze.
• Remove from the heat and strain the glaze through a fine-mesh sieve to remove any seeds or pulp. Let the glaze cool completely before using it to drizzle over your favorite dishes. Open the refrigerated can of coconut milk and scoop out the solidified coconut cream into a mixing bowl. Using a hand mixer of stand mixer, whip the coconut cream until it becomes fluffy and smooth. Add powdered sugar to the whipped cream and continue to mix until fully incorporated.
• Plate the grilled peaches and drizzle with the balsamic glaze. Top the peaches with a dollop of coconut whipped cream. If desired, sprinkle chopped pistachios or toasted coconut flakes over the top & add crumbled biscuits for an extra crunch.

This recipe was republished with permission from Romy London.

This article was written by Romina Callwitz on the PBN Website.

Dates are a great source of fiber, antioxidants, and essential minerals like potassium, making this dessert a more nutritious option compared to traditional sweets. The pudding’s texture is wonderfully soft, moist, and comforting, with a luscious, gooey butterscotch sauce drizzled over the top.

The plant-based version of sticky toffee pudding swaps out dairy with soy milk and vegan butter, keeping the flavors familiar but accessible to those following a plant-based diet. The butterscotch sauce is made with dark brown sugar and vegan butter, delivering the perfect balance of sweetness and richness. This dessert pairs wonderfully with vegan ice cream or whipped cream.

Whether you’re making it for a family dinner or a special occasion, this sticky date pudding brings comfort and nostalgia in every bite. It’s perfect for cool evenings or festive gatherings.

Read more: Gluten-Free Upside Down Sour Cherry Cake

Baking your sticky date pudding

Try this sticky date pudding is a take of the classic but with the rich sweetness of dates. Have it with vegan cream or ice cream and share it with people you love.

5 from 1 vote

Servings8 puddings

Ingredients

• ⅘ cup (200 g) pitted dried dates roughly chopped
• ½ cup + 2 tbsp (150 ml) water
• 1 tsp baking soda
• 1 tbsp (15 ml) apple cider vinegar
• 1 cup (250 ml) soy milk
• ⅓ cup + 1 tbsp (90 ml) vegetable oil
• 2 tsp (8 g) vanilla extract
• 1¼ cups (250 g) self-rising flour
• ¾ cup (150 g) dark brown sugar
• Pinch of salt

Butterscotch sauce

• ¾ cup (150 g) dark brown sugar
• ⅓ cup (80 g) vegan butter
• Vegan ice cream for serving

Instructions

• To start this cake, place the dates and water in a medium saucepan, then bring to a boil. Add the baking soda, then remove from the heat and allow it to sit for 15 minutes to soften the fruit.
• Preheat the oven to 355°F (180°C) and grease and line an 8-inch (20-cm) baking tin with baking paper.
• In a bowl, mix the vinegar and soy milk, then set aside for 5 minutes. The mixture will curdle and thicken. Now, add the oil and vanilla and mix until well combined.
• In a separate bowl, sift together the flour, dark brown sugar and salt. In three batches, mix the milk mixture into the dry mix using a spatula; don’t use an electric mixer. Ensure that each addition is well incorporated. Finally, carefully fold through the dates and liquid. Pour the cake batter into the lined cake tin.
• Bake on the center rack for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and let it rest in the tin for 10 minutes.
• To make the butterscotch sauce, heat the dark brown sugar and butter in a saucepan until the sugar is dissolved. Pour the caramel over the cake whilst it is still in the tin. Let the cake soak up the sauce before serving with your favorite vegan ice cream.

Tip: If you find it difficult to find “dark” brown sugar, just add a tablespoon (21 g) of molasses.

Reprinted with permission from Cakeboi Goes Vegan by Reece Hignell. Page Street Publishing Co. 2024. Photo credit: Zoe Lonergan.

Read more: Refined Sugar-Free Vegan Banoffee Pie

This article was written by Reece Hignell on the PBN Website.

Badiei’s approach to making these brownies centers around simple, plant-based ingredients that both enhance the flavor and texture while being healthier alternatives to traditional brownie components. Let’s explore the three key ingredients that make these brownies so irresistible, and why they work so well together to create the perfect fudgy texture.

Read more: MyProtein Partners With Hotel Chocolate For Vegan Chocolate Protein Brownie

Ground flax seeds and water: the perfect egg replacement

Eggs are typically used to bind the ingredients in brownies, but Badiei swaps them out for ground flax seeds. The flax seeds are combined with water to create a gel-like consistency that helps hold the brownies together while maintaining their moisture. As Badiei explains, “This is the only brownie recipe you’re ever going to need. It’s not too cakey, it’s not too gooey, it’s just that perfect ultra fudgy texture that we all love.”

Flax seeds not only provide the necessary binding properties of eggs but also help to create that chewy, fudgy consistency that makes these brownies stand out. Beyond texture, flax seeds are also packed with fiber, omega-3 fatty acids, and antioxidants, which provide a healthy boost to this already indulgent treat. According to Badiei, they help achieve the perfect texture without the need for eggs, and for her, flax seeds are a key ingredient in ensuring that fudgy perfection.

Espresso: enhancing chocolate flavor

While the basic brownie ingredients are familiar, Badiei has a secret weapon that makes her brownies truly shine: espresso. “Trust me, the coffee makes all the difference here,” she says, underscoring how espresso helps to deepen and intensify the chocolate flavor in the brownies. The rich, full-bodied taste of coffee is the perfect complement to the dark chocolate, enhancing the overall depth without giving the brownies an overwhelming coffee taste.

Badiei explains that espresso is a simple addition but has a profound effect: “The espresso enhances the chocolate flavor beautifully.”

Read more: This Mini Brownie Tart Is Gluten-Free And Vegan

Brown sugar & granulated sugar: creating texture and flavor depth

The combination of brown sugar and granulated sugar is integral to Badiei’s brownie recipe. Brown sugar contributes moisture and chewiness, while granulated sugar provides that perfect crisp edge that you expect from a classic brownie. “Granulated sugar adds this classic sweetness, but it also helps to crisp up the edges of the brownies, whereas the brown sugar adds moisture, contributing to that chewiness and a subtle caramel undertone,” she says.

This combination of sugars gives the brownies both a sweet, caramel-like flavor and a wonderfully chewy center with just the right amount of crispness around the edges. Badiei uses both sugars to strike a balance between sweetness and texture, making these brownies the ultimate indulgence for anyone craving the perfect bite.

The perfect vegan brownie

Badiei’s fudgy, egg-free, and dairy-free brownies are a game-changer for anyone looking for a healthier yet indulgent dessert. By using ground flax seeds as a binder, espresso to deepen the chocolate flavor, and a careful mix of brown and granulated sugars to get the ideal texture, Badiei has created the ultimate brownie recipe that is both simple and extremely tasty. These ingredients come together to create the perfect fudgy texture, making these brownies a must-try for any chocolate lover.

You can find more plant-based recipes on the Pick Up Limes YouTube channel.

This article was written by Editorial Team on the PBN Website.

Vegan baking is more accessible than ever. With simple swaps like plant-based milk, fruit purées, or dairy-free yogurt, you can recreate all kinds of classic cakes without animal products. Even if you’re gluten-free, there are options on this list that taste just as good as the originals.

Home baking lets you control what goes into your food and experiment with flavors you love – citrus, chocolate, fruit, or spice. Plus, there’s nothing like the smell of cake in the oven and a fresh slice on the weekend.

Whether you’re baking for yourself, your family, or friends, these vegan cakes to make this weekend are easy to follow and fun to make. Pick one, gather your ingredients, and enjoy the process. You might just find a new favorite.

Read more: 11 Vegan Apple Dessert Recipes

Gluten-free poppy seed tea cake

The first of the vegan cakes comes from Ana Rusu and is a gluten-free poppy seed tea cake. It has a corn, rice and oat flour batter, orange and lemon zest, and orange juice for a citrusy cake. The dairy-free cream cheese and raspberry icing add a creamy, fruity, tart element to the cake that makes it delicious.

Find the recipe here.

Vegan apple cake

Next is an apple cake with a tasty oat crumble by Philip Koury. With cozy flavors of cinnamon, sugar, and apple, this cake is bound to be a weekend winner. You can easily make this recipe into muffins as well. It’s a simple bake with blended apples in the batter, and apples as part of the topping with the oat crumble.

Find the recipe here.

Vegan lemon curd cake

A vegan lemon curd cake uses classical flavors without animal products. This recipe from Stine Andersen uses vegan butter cream, lemon and vanilla cake, and oat milk lemon curd to make one tasty recipe. You could easily serve this for afternoon tea since it’s simple yet pretty.

Find the recipe here.

Vegan bakewell cake

You’ve likely heard of the classic bakewell tart, but you probably haven’t considered making it into a vegan cake. This recipe from Viva’s Vegan Recipe Club takes under an hour to make and is completely plant-based. For the base, mix ground almonds, flour, sugar, almond and vanilla extract, oil, and soy milk. The other ingredients include raspberries, cherry or raspberry jam, vegan white chocolate, and flaked almonds. Finish with icing sugar and enjoy.

Find the recipe here.

Vegan chocoflan

Chocoflan is a famous Mexican cake known for being tough to pull off, but Alexa Soto makes it easy with her vegan version. This cake uses a layer of moist vegan chocolate cake and a layer of silken tofu creamy flan with a caramel sauce to make the cake. You cook the cake like this: caramel, flan, and lastly the cake mix.

Find the recipe here.

Blood orange upside down cake

Peel Good Kitchen’s blood orange upside-down cake is vibrant, citrusy, and something you’ll want to serve to guests. The ingredients are incredibly simple and also gluten-free. You line your cake tin with blood oranges, add maple syrup, and finish with the cake mix.

Find the recipe here.

Read more: 20 Vegan Chocolate Dessert Ideas

Vegan blueberry lemon drizzle cake

The next cake is another Viva recipe, and it’s a slight twist on the classic lemon drizzle. This vegan blueberry lemon drizzle cake is not only beautiful to look at but also tasty. The dessert uses aquafaba to make it fluffy, while whole blueberries and lemon zest are added to the batter. After making a classic drizzle, a blueberry jam icing is poured over the loaf cake, and flowers can be added as decoration.

Find the recipe here.

Vegan red velvet cake

BOSH’s vegan red velvet cake is completely plant-based, with a vegan cream cheese frosting and a simple batter. The batter is very similar to a basic non-vegan cake batter, but it uses apple cider vinegar and self-raising flour to do the work, while vegan butter and oat milk replace dairy. The icing is simple, too: just add vegan butter, vegan cream cheese, icing sugar, and vanilla. Then, top with freeze-dried raspberries or fresh strawberries for a hint of tanginess.

Find the recipe here.

Vegan battenberg cake

If you love classic British cakes, this vegan battenberg is just what you need. The cake from Wallflower Kitchen includes the signature pink and yellow checkered crumb, golden marzipan, and marmalade as the core ingredients. A cup of tea or coffee also pairs well with this cake.

Find the recipe here.

Upside-down rhubarb coconut cake

Last but not least on this list of vegan cakes is Romy London’s upside-down rhubarb coconut cake, a beautiful centerpiece that anyone will love. The cake batter mixes plain and coconut flour with almond milk and coconut oil as part of the base, with sugar, vanilla, and lemon zest. The pretty strips of rhubarb line the cake tin, then the batter follows, and the cake is decorated with whipped coconut cream and coconut flakes when cooled.

Find the recipe here.

Read more: 15 Vegan Dessert Ideas: From Pancake ‘Cereal’ To A Chocolate Croissant Tearer

This article was written by Kaitlyn Lourens on the PBN Website.

It’s the kind of cake that looks fancy but feels homey. You bake the cherries first, then top them with the batter and flip it after baking for that classic upside-down look. You can enjoy it plain, but a drizzle of vegan crème anglaise really rounds things out. The silky plant-based custard softens the fruit’s tartness and turns this cake into a proper dessert.

This gluten-free upside down sour cherry cake is easy enough for everyday baking but feels special enough for guests. It keeps well in the fridge and tastes great cold or with the sauce warmed up. For a variation, try it with rhubarb, apricots, or even pears when they’re in season. It’s a beautiful way to use fruit and great for spring when cherries are in season.

Read more: Gluten-Free Poppy Seed Tea Cake

Making the upside down sour cherry cake

You can serve this cake for dessert or as a snack cake for nibbles throughout the day with a warm beverage.

No ratings yet

Servings8

Ingredients

For the crème anglaise

• ¾ cup + 1 tbsp (200 ml) unsweetened oat milk divided
• 1 tsp cornstarch
• ½ cup (110 ml) vegan cooking cream
• ¼ cup (40 g) caster/superfine sugar
• ¼ tsp sea salt
• 1½ tsp (8 ml) vanilla extract
• Small pinch of turmeric

For the sour cherry layer

• 2 cups (300 g) pitted sour cherries (fresh or frozen; see Notes)
• 2 tbsp (25 g) light brown sugar
• 1 tsp lemon juice

For the gluten-free cake

• 1 tbsp (20 g) vegan butter room temperature
• ¼ cup (60 ml) extra virgin olive oil
• ¾ cup + 2 tbsp (105 g) confectioners’ sugar
• 2 tsp (10 ml) vanilla extract
• Zest from ½ lemon
• ½ cup + 3 tbsp (85 g) fine corn flour
• ½ cup (80 g) white rice flour
• ¾ tsp xanthan gum see Notes
• 1½ tsp (7 g) baking powder
• ⅛ tsp baking soda
• ¼ tsp sea salt
• ¼ cup (60 ml) oat milk unsweetened
• 3 tbsp (45 ml) fresh orange juice

Instructions

• To make the Crème Anglaise, combine 1 tablespoon (15 ml) of the oat milk with the cornstarch in a small cup. Mix well and set aside.
• In a saucepan, add the remaining ¾ cup (185 ml) of oat milk, the vegan cooking cream, sugar, salt and the cornstarch mixture. Bring to a boil on medium heat, then simmer for 3 minutes on low heat, stirring continuously. Take the pan off the heat and add the vanilla extract and a very small pinch of turmeric. Transfer to a pouring bowl, set aside to cool, then refrigerate before serving.
• To prepare the Sour Cherry Layer, preheat the oven to 370°F (175°C) and set an oven rack in the middle position. Line an 7-inch (18-cm) round cake pan with parchment paper and set aside. Place the cherries in the pan, add the sugar and lemon juice and give it a stir. Bake for 15 minutes, until the cherries are juicy and bubbling. Let the cherries cool completely.
• While the cherries cool, to make the Gluten-Free Cake, use a wooden spatula to cream the butter with the extra virgin olive oil, sugar, vanilla and lemon zest. Mix it for 1 to 2 minutes, until it starts to get fluffy. It is not necessary for the sugar to be completely dissolved.
• In a large bowl, combine the gluten-free flours, xanthan gum, baking powder, baking soda and salt. Mix well.
• In a separate bowl, mix the oat milk with the orange juice. Add one-third of the butter mixture and one-third of the milk mixture to the dry ingredients. Gently fold using a rubber spatula. Add the remaining thirds one by one, folding the wet ingredients just enough to combine. Be careful to not overmix the batter.
• Pour the batter over the cooled cherries. Spread the batter evenly using a spatula and bake for 25 to 30 minutes. Let it cool in the pan for at least 20 minutes.
• To plate the cake, place a wide plate over the cake pan and flip it. Take off the parchment paper and let it cool completely before slicing. Serve with a drizzle of warm or cold Crème Anglaise.
• Keep any leftovers refrigerated in an airtight container, for up to 3 days. Crème Anglaise can be made ahead and will keep well, refrigerated in an airtight container, for up to 3 days.

This cake is very versatile in terms of fruits: tangy rhubarb or apricots would be a delightful companion. Or try spiced apples, pears or seedless red grapes for an autumn delight. The farmers’ market is your oyster! Xanthan gum is a gluten-free water-binding agent and texture modifier used in many foods.

 

Xanthan gum is a food additive derived from fermented sugar. In this recipe, the xanthan gum helps thicken and hold the gluten-free baked goods together and prevents the cake from becoming too crumbly. I do not recommend skipping this ingredient.

Reprinted with permission from New Vegan Baking by Ana Rusu. Page Street Publishing Co. 2023. Photo credit: Ana Rusu.

Read more: This Vegan Apple Cake Is Perfect For Easter Baking

This article was written by Ana Rusu on the PBN Website.

In recent years, the popularity of plant-based desserts has surged, and it’s perfectly possible to make a vegan banoffee pie with a few simple swaps. ​

This vegan, refined sugar-free version of the classic banoffee pie features a base made from plant-based butter and sugar-free digestive biscuits. The traditional toffee layer is replaced with a date caramel, made from Medjool dates and a pinch of salt. Fresh bananas, tossed in lemon juice, are layered over the caramel. The pie is topped with dairy-free whipping cream, sweetened with maple syrup and flavored with vanilla bean paste. Dark chocolate shavings provide the finishing touch.

Read more: Marble Oatmeal Banana Bread

A refined sugar-free dessert

No feast is truly complete without a show-stopping dessert, and this time I've created a refined sugar-free banoffee pie that's pure indulgence. With just a handful of simple ingredients and easy steps, you can create a dessert that everyone will absolutely adore!

No ratings yet

Servings9

Ingredients

Base:

• 80 g plant-based butter
• 250 g sugar-free digestive biscuits

Date caramel:

• 400 g Medjool dates
• Pinch of salt

Bananas:

• 2 bananas
• 1/2 lemon, juice

Cream:

• 400 ml whipping cream (I used the coconut whipping cream from Nature's Charm)
• 2 tbsp maple syrup
• 1 tsp vanilla bean paste

Decorate

• Dark chocolate

Instructions

• In a food processor, add the biscuits and blend.
• Then add the melted butter and blend again until you get a sand-like consistency.
• Place the biscuit and butter mixture in a tart pan or springform pan (I used a 24cm diameter round dish with a removable base) and then press down on an even layer to create a base.
• For the date caramel, remove the pits from the dates and soak them in boiling water for 10 minutes.
• Add the soaked dates in a food processor, along with 60ml of the soaking water and a pinch of salt and blend until you get a paste. Stop and scrape the sides of the blender as needed.
• Spread the date caramel on top of the biscuit base in an even layer and place the pan in the freezer to set for a bit, until we are ready for the next step.
• Peel and cut the bananas into slices and drizzle some lemon juice on top to prevent any browning.
• For the cream, add all the ingredients in a large bowl and use a hand mixer to combine.
• Add a layer of bananas on top of the date caramel, then add the cream and make swirls with a spoon to spread it around.
• Use a vegetable peeler to add some chocolate shavings on top and refrigerate for at least an hour before you serve.

*Place the whipping cream in the fridge overnight or at least for a couple of hours.

*You can use any round pan/dish you have, but I prefer something with a removable base to cut clearer pieces.

*Store in the fridge covered for up to 4 days.

*If you don’t like the taste of coconut, you can use oat whipping cream or another alternative.

This recipe was republished with permission from Natlicious Food. You can view the original recipe here.

Read more: This Vegan Apple Cake Is Perfect For Easter Baking

This article was written by Natali Eleftheriou on the PBN Website.

Millions of people in the UK currently identify as vegan or plant-based, while 10 percent of the population is either cutting out or cutting back on animal products. For many, health and the environment are key motivators for a dietary shift towards plant-based eating. A growing body of evidence indicates that plant foods can have health benefits and aid overall longevity.

Around 7.5 million people in the UK are under 10 years old, and many kids will participate in parents’ evolving lifestyles. Medical and nutrition experts agree that well-planned, nutritious vegan and plant-based diets are safe for people of all ages, including children.

A significant number of UK children are also interested in plant-based food and sustainability themselves. In 2021, BBC Good Food surveyed 1,004 children aged five to 16 and found that eight percent were plant-based and 13 percent were vegetarian. An additional eight percent expressed interest in becoming vegan, and 21 percent expressed interest in becoming vegetarian.

Despite this interest, encouraging some kids to eat fruit and vegetables can still be a challenge. As reported by the British Dietetic Association, many adults eat four portions per day out of the recommended five, while most children eat just three.

For those looking to boost their intake, studies indicate that cooking fruit and vegetables regularly in different ways – by trying out different recipes, for example – encourages regular consumption, as does adding extra legumes and veggies to go-to meals and sauces.

Read more: How To Get Kids To Eat More Fruit And Vegetables, According To Research

20 kid-friendly vegan recipes

These recipes emphasize nutrient-density and flavor, but many are also simple to prepare and quick to cook. All are easy to customize and adapt, and include popular staples like peanut butter, pasta, cheese, and pancakes, which are favorites even among selective eaters. Many of them also include fresh fruit, vegetables, and other five-a-day ingredients like legumes.

15-minute angel hair pasta

This dish features angel hair pasta, white beans, whole tomatoes, and kale, while dill, lemon, and vegetable stock add flavor and depth. It comes from 15-Minute Vegan Meals by Janet Gronnow – aka Munchmeals By Janet – and this dish is filling, tangy, and packed with nutrients. Top it off with fresh dill and a little olive oil, and serve with a summery side salad.

Find the recipe here.

Indo-Chinese pulao

This recipe from Priyanka Naik’s The Modern Tiffin combines flavors from Indian and Chinese cuisine for an aromatic and nutritious meal. It conveniently features leftover rice and adds sautéed veggies, garlic, and ginger, with optional green chillis for spice-fans.

Find the recipe here.

Apple and coconut dhal

JAZZ Apple created this wholesome dhal recipe with ingredients that take just 10 minutes to prepare before cooking. Furthermore, simmering the lentils and apple together gives the dish a slightly sweet, fruity flavor and striking green-tinted color. This version serves eight people.

Find the recipe here.

Vegan butter chickpea curry

Romina Callwitz of Romy London swaps chicken for beans in this vegan butter chickpea curry. It’s creamy, savory, and hearty, just like the traditional version. Using chickpeas as its meat-free star ingredient packs in additional protein and fiber. Chickpeas also contain iron, magnesium, potassium, and folate, which are essential nutrients for people of all ages.

Find the recipe here.

Vegan apple pie nuggets

This recipe comes from Mark Filippelli’s punny and informative This Cookbook is a Huge Missed Steak. The “nuggets” are fun and sweet with a nutritious Pink Lady apple center, but you can swap in your favorite apples and spices, or gluten-free flour, as preferred.

Find the recipe here.

Oatmeal cookie granola

This oatmeal cookie granola comes from Fantastic Vegan Recipes for the Teen Cook by Elaine Skiadas, and is perfect for older children and young people to make themselves. (Though the recipe is also perfect for younger children with some adult supervision.) The granola is crunchy and sweet, with simple methods and additional nutrients from nuts and seeds.

Find the recipe here.

Easy peanut butter noodles

Cheynese Khachame’s Oodles and Oodles of Vegan Noodles: Soba, Ramen, Udon & More includes this super-simple recipe for peanut butter noodles. The sauce is creamy and umami, with a flavor that is greater than the sum of its (deceptively simple) parts. Most of the ingredients are likely pantry staples, and it can be adapted to suit what you have available.

Find the recipe here.

30-minute plantain and brown lentils

This recipe does exactly what it says on the tin: it’s a plantain and brown lentil-based dish that takes just 30 minutes to prepare, cook, and serve. It comes from Plentiful by Denai Moore, and is rich in both flavor and nutritional density. Serve it with thick dairy-free yoghurt and a hot pistachio and corn nut dressing.

Find the recipe here.

Italian veggie sheet bake

This dish comes from One-Pan Vegan by Lucy Hosier and serves four. It’s quick and simple, both in terms of prep and cleaning up, and is a rich, vinegary, sweet, and flavorful meal that places vegetables front and center. Serve it with hard-baked bread and a sprinkle of basil.

Find the recipe here.

Vegan cheesy hamburger pasta

Lauren Boehme Hartmann’s Delicious AF Vegan includes this recipe, which is a plant-based reinvention of Hamburger Helper-style American cheeseburger pasta. The vegan mince is well-seasoned, and the dairy-free cheese sauce is rich and savory. Serve it with garlic bread or a quick salad for some added color, and finish the pasta off with classic burger toppings.

Find the recipe here.

High protein ‘bubble bagel bites’

This recipe is from CALL ME VEGAN: Easy Plant-Based Recipes for Every Craving by Halle Burns, and makes six high-protein bagel bites that are ideal for breakfast. The bites are made with vital wheat gluten, which is the same ingredient used in seitan. They pair well with vegan cream cheese (DIY recipe included), and can be topped off with everything bagel seasoning.

Find the recipe here.

Easy strawberry sandwich biscuits

Natali Eleftheriou of Natlicious Food created this recipe for strawberry shortbread sandwich biscuits. They can be made with pantry staples and are ideal for a family baking session. The filling is fruity, and the shortbread is crumbly, making them perfect for dunking in plant milk.

Find the recipe here.

4-ingredient vegan crepes

You can easily make these crepes sweet or savory to suit your family’s tastes. The recipe comes from Viva!’s Vegan Recipe Club, and the light, thin pancakes are super simple to make. They pair well with sautéed vegetables and scrambled tofu, as well as diced fresh fruit. You can even make a base batter and prepare both: savory for dinner and sweet for dessert.

Find the recipe here.

Chai-spiced cinnamon rolls

This recipe also comes from Elaine Skiadas, and the chai spice gives a fresh new flavor to classic cinnamon rolls. The rolls need to rise twice, but the dough can be prepped the previous night before baking first thing. These rolls are also topped with sticky maple glaze.

Find the recipe here.

Chickpea, coconut, and cauliflower curry

This warming curry is included in Melissa King’s 2016 cookbook Easy. Whole. Vegan.: 100 Flavor-Packed, No-Stress Recipes for Busy Families. It can be made in a slow cooker and is packed with vegetables, making it a perfect weeknight dinner option. It keeps for at least a week in the refrigerator, and works well alongside rice, quinoa, or any other grain.

Find the recipe here.

Creamy tuna and leek pasta

A tricky part of swapping meat for plants can be convenience, but this quick recipe is high in flavor, high in protein, and takes just 30 minutes to prepare. It comes from High Protein Vegan by Rose Wyles, and works well for nutritious lunches as well as dinners. The combination of herbs, spices, leeks, and chickpeas makes for a rich and hearty pasta sauce.

Find the recipe here.

Vegan dippy egg yolk

Sam Turnbull’s Craving Vegan: 101 Recipes to Satisfy Your Appetite the Plant-Based Way includes this 5-minute recipe for vegan dippy egg yolks. In addition to being quick to prepare, these “yolks” also last up to six months in the freezer, so you can make them in advance. (Combine with scrambled tofu or your favorite store-bought brand to make the whole egg.)

Find the recipe here.

Read more: Academy Of Nutrition And Dietetics Updates Position On Vegan Diets: What It Really Says

Chocolate and banana overnight oats

Clean Food Dirty Girl founder Molly Patrick created this recipe, which is nutritious, delicious, and super quick to put together. You can prep the recipe in bulk or make single servings, and the overnight oats work well in lidded glass jars or other reusable, food-safe containers. Try swapping out your go-to porridge recipe for this alternative that can be made ahead of time.

Find the recipe here.

Sweet berry breakfast bake

Yecenia Currie’s cookbook, Sweet and Savoury Life, includes this recipe for a sweet berry breakfast bake. Like overnight oats, this dish is a unique and tasty alternative to traditional breakfast fare like porridge and toast. It uses quinoa, making it extremely nutritious, and combines this with coconut milk, chia seeds, berries, and a flax seed “egg” to bind it.

Find the recipe here.

Corn fritters with smashed avocado and arugula

This dish comes from The Artful Way to Plant-Based Cooking by Chloé Crane-Leroux and Trudy Crane, and combines crispy, cheesy corn fritters with creamy avocado, fresh tomatoes, and arugula (also known as rocket in the UK), topped off with a squeeze of lemon and salt.

Find the recipe here.

Sweet potato, apple, and berry smoothie bowl

This recipe comes from JAZZ Apple and features fresh fruit alongside nutritious sweet potato. It makes a good breakfast, snack, or even a filling dessert. Add your favorite fruit, nuts, and seeds for some added texture. The smoothie bowl also includes oats, which are rich in protein, carbohydrates, and fiber, and can aid satiety, or fullness, throughout the day.

Find the recipe here.

Read more: 10 Vegan Broccoli Recipes

This article was written by Liam Pritchett on the PBN Website.

This marble oatmeal banana bread recipe skips white sugar and uses a mix of oat and all-purpose flour, which gives it a hearty texture without being dense. The oats add fiber, while the bananas and maple syrup bring natural sweetness and moisture. You only need one bowl to mix it, and the swirl is easier than it looks – just split the batter, add cocoa to half, and spoon it on top.

Serve it as breakfast, a snack, or dessert. It’s the kind of recipe that works for any time of day and keeps well on the counter. If you’re looking for a go-to vegan banana bread with a little twist, this one delivers every time.

Read more: Vegan Rice Cake Chocolate Bars

Here’s how to make the vegan banana bread

Some of the flour in this recipe is substituted with oats. For further substitutions you can also use gluten-free flour and oats.

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Servings12

Ingredients

• Olive oil avocado oil or coconut oil spray, for greasing
• 3 mashed overripe bananas
• 1 cup (240 ml) plain unsweetened almond milk
• ¾ cup (180 ml) maple syrup (see Healthy Tips)
• ¼ cup (60 ml) melted vegan butter
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 2 tsp (9 g) baking powder
• 1 tsp baking soda
• 1 cup (90 g) quick oats gluten-free if needed
• 1½ cups (188 g) regular or gluten-free all-purpose flour
• 2 tbsp (11 g) cocoa powder (see Healthy Tips)
• Banana slices for topping

Instructions

• Preheat the oven to 375°F (190°C). Grease a 5 x 9–inch (13 x 23–cm) loaf pan with olive oil, avocado oil or coconut oil spray.
• In a large mixing bowl, mix together the mashed bananas, almond milk, maple syrup, vegan butter, vanilla, cinnamon, baking powder and baking soda. Then, add the quick oats and flour and mix until smooth. Spoon half of the batter into the greased loaf pan.
• Add the cocoa powder to the remaining batter and mix until smooth. Use a tablespoon to spoon the cocoa banana bread batter down the top-center of the regular banana bread batter.
• Top the batter with banana slices and bake for 40 to 50 minutes, or until golden brown and a toothpick inserted in the center of the bread comes out clean.
• Store any leftover banana bread at room temperature wrapped in plastic or sealed tightly with aluminum foil.

Healthy Tips:

You can leave out the cocoa powder to make classic oatmeal banana bread.

If you reduce the maple syrup to ½ cup (120 ml), you will cut back on a few grams of sugar and save about 20 calories per slice.

Reprinted with permission from Healthy Vegan Breakfasts and Lunches by Jillian Glenn. Page Street Publishing Co. 2023. Photo credit: Jillian Glenn.

Read more: Protein-Packed Creamy Peanut Butter Mousse

This article was written by Jillian Glenn on the PBN Website.

The real star here is the raspberry vegan cream cheese icing. It’s creamy, tangy, and just sweet enough to balance the bright flavors in the cake. Fresh raspberries give it a soft pink hue and a fruity twist. It also helps keep the loaf moist, which is sometimes a challenge with gluten-free bakes.

Serve it as part of a weekend brunch, bring it to a spring picnic, or slice it up for Easter weekend gatherings. It’s easy to make, easy to love, and holds up beautifully in the fridge for a few days, if it lasts that long.

Read more: 4-Ingredient Vegan ‘Snickers’ Bars

The poppy seed tea cake method

Citrus-flavored, fresh, and light, this cake is flavorful and suits the spring season. The gluten-free dessert contains corn, rice, and oat flour, giving it a nutty aroma.

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Servings10

Ingredients

For the poppy seed cake

• 1¼ cups (150 g) fine corn flour
• ½ cup (75 g) white rice flour
• ½ cup (50 g) oat flour
• ¾ tsp xanthan gum see Note
• 2½ tbsp (25 g) poppy seeds
• ⅔ cup (135 g) light brown sugar
• 1½ tsp (7 g) baking powder
• ⅛ tsp baking soda
• ⅛ tsp sea salt
• 4½ tsp (25 ml) orange juice
• ¾ cup + 2 tbsp (210 ml) sweetened oat milk
• ¼ cup (60 ml) sunflower oil
• Zest from 1 orange
• Zest from ¼ lemon
• 2 tsp (10 ml) vanilla extract

For the raspberry cream cheese icing

• 1 tbsp (15 g) vegan butter room temperature
• 3 tbsp (40 g) plain vegan cream cheese cold
• ¼ cup (35 g) confectioners’ sugar
• Pinch of sea salt
• ¼ cup (35 g) fresh raspberries
• 1 tsp lemon juice
• Zest from ½ orange divided
• 1–2 tsp (5–10 ml) cold unsweetened oat milk if needed

Instructions

• Preheat the oven to 370°F (175°C) and set an oven rack in the middle position. Lightly grease an 8 x 4–inch (20 x 10–cm) loaf pan with butter or nonstick cooking spray. Dust with flour, shaking off any excess.
• To make the cake, mix the flours, xanthan gum, poppy seeds, light brown sugar, baking powder, baking soda and salt in a medium bowl.
• In a separate bowl, mix the orange juice, oat milk, oil, citrus zest and vanilla well to combine. Pour the liquid mixture into the flour mixture and mix using a spatula or wooden spoon.
• Pour the batter into the prepared loaf pan and bake for 30 to 35 minutes, until golden brown on top and a toothpick inserted in the middle comes out clean. Let the cake cool for 5 minutes in the pan, then transfer to a wire rack and let it cool completely before adding the cream cheese icing.
• To make the icing, add the butter to a bowl. Give it a good mix using a wooden spatula until it becomes creamy. Add the vegan cream cheese and confectioners’ sugar and mix vigorously, until the sugar is dissolved and the icing becomes smooth.
• In a separate cup, smash the fresh raspberries and mix them with the lemon juice and half of the orange zest, keeping the other half for decorating the cake. Strain the raspberry mixture through a fine sieve then mix the puree with the vegan cream cheese mixture. Add the cold milk to make the icing more liquid, if needed.
• Pour the icing over the completely cooled loaf cake and decorate with the reserved orange zest. Slice immediately, or refrigerate for 15 to 20 minutes to allow the icing to harden.
• This cake will keep for 2 to 3 days, refrigerated, stored in an airtight container. Keep in mind that it tends to get drier after the first 2 days.

In this recipe, the xanthan gum helps thicken and hold the gluten-free baked good together. It also keeps it from becoming too crumbly. I don’t recommend skipping this ingredient.

Reprinted with permission from New Vegan Baking by Ana Rusu. Page Street Publishing Co. 2023. Photo credit: Ana Rusu.

Read more: This Vegan Chocolate Mousse Has A Protein-Packed Secret Ingredient

This article was written by Ana Rusu on the PBN Website.

This apple cake is easy to make and bakes quickly. You can also make it into muffins, which only take eight to 10 minutes to bake. Once cooled, dust with icing sugar for a finishing touch.

It is perfect for dessert or a sweet snack. It’s simple but delicious, and the apples keep it moist and naturally sweet. Plus, it keeps well for up to five days in an airtight container. Whether you enjoy it as a cake or muffins, this vegan apple cake is sure to be a hit.

Read more: This Gooey Chocolate Tart Is Completely Dairy-Free

Apple cake

There's nothing better than the cozy flavors of apple and cinnamon in a tasty cake. This apple cake recipe is completely vegan and also works as a great muffin recipe.

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Ingredients

• 300 g apples cored (about 3 apples)
• 6 g ground cinnamon
• 180 g caster superfine sugar
• 80 g extra virgin olive oil
• 90 g plant-based milk
• 225 g plain all-purpose flour
• 8 g baking powder
• 4 g bicarbonate of soda (baking soda)
• 1 apple thinly sliced, for topping
• 40 g Demerara sugar for sprinkling
• 50 g oat crumble
• Icing confectioners’ sugar, for dusting

For the oat crumble

• 80 g cold-pressed sunflower oil
• 60 g plant-based milk
• 50 g muscovado sugar
• 230 g plain all-purpose flour
• 1 tsp baking powder
• ¼ tsp fine salt
• 60 g rolled oats

Instructions

• Preheat the oven to 180°C fan (350°F/gas 4) with an oven shelf in the middle of the oven. Line the base of a 23 cm (9 in) cake tin (pan) with baking parchment or line a 12-cup muffin tray with paper cases.
• Wash the apples well, quarter and cut out the seeds. There’s no need to peel the apple.
• Add the apples to a high-powered blender or food processor with the cinnamon, sugar, oil and milk and blend until smooth.
• Add the flour, baking powder and bicarbonate of soda to a large bowl and gently whisk to ‘sieve’ and combine the ingredients. Add the apple purée and mix well with a whisk or silicone spatula until just combined and there are no dry streaks.
• Pour the batter into the lined tin and top with the sliced apple, followed by the Demerara sugar and oat crumble sprinkled across the batter.
• Bake for 40 minutes if making the cake or 8–10 minutes for the muffins until golden and the top springs back when gently pressed with your fingertips, or a skewer inserted into the centre of the cake or muffin comes out clean.
• Leave to cool completely on a wire rack, then remove from the tin. Serve with a dusting of icing sugar.
• This cake keeps very well in an airtight container at room temperature for up to 5 days.

A New Way to Bake by Philip Khoury (Hardie Grant, £30), Photography © Matt Russell

Read more: How To Make These 3-Ingredient Vegan Oreo Balls

This article was written by Editorial Team on the PBN Website.

This vegan cherry pie is bright, fruity, and pairs beautifully with vegan whipped cream. It’s ideal for weekend baking, sharing with family, or just treating yourself. It’s nostalgic and simple in the best way, with a plant-based twist that doesn’t compromise on texture or flavor. Serve with a few extra cherries on top and let everyone dig in.

Read more: How To Make This Vegan Easter Plait

How to make cherry pie

This vegan cherry pie has a flaky crust and a warm, tangy filling.

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Ingredients

1 batch Vegan Flaky Pastry

• 1 cup + 2 tbsp (250 g) firm vegan butter diced
• 2¼ cups (250 g) all-purpose flour
• ¼ cup (55 g) caster sugar
• 1 tsp salt
• 1–3 tbsp (20–40 ml) cold water

Filling

• 3 cups (685 g) sour cherries in juice
• 1 tbsp (15 ml) lemon juice
• ½ tsp ground cinnamon
• ½ tsp ground ginger
• ⅓ cup (75 g) caster sugar
• 4 tbsp (32 g) cornstarch
• 3 tbsp (45 ml) water

Topping

• 2 tbsp (30 ml) plant-based milk
• 1 tbsp (12–15 g) sugar
• Vegan whipped cream
• Cherries for garnish

Instructions

• Prepare the Vegan Flaky Pastry; divide the pastry into two. Grease and line an 8 to 10–inch (20 to 25–cm) fluted tart tin.
• Roll out half of the pastry until it is about ⅛ inch (3 mm) thick. Carefully roll the pastry onto a rolling pin to transport it onto your tin. Unroll the pastry over the pastry tin and lightly ease the edges into the bottom corners of the tin, ensuring there are no pockets of air under the pastry or in the flutes. Using a small sharp knife, trim the excess pastry from the edges of the shell. Chill the pastry in the freezer for about 30 minutes, or until it is firm; this will help prevent shrinkage.
• To make the filling, place your cherries and juice, lemon juice, cinnamon, ginger and sugar in a small saucepan and heat to a gentle simmer. In a small bowl, mix the cornstarch and water to create a slurry, then add it to your heating cherries. Cook this mixture for approximately 2 minutes. We are looking for the mixture to begin to thicken; however, we do not want to thicken the liquids too much, as this will happen in the oven. Cool the mixture to room temperature.
• Preheat your oven to 355°F (180°C). Roll out the remaining pastry into a rectangle. Cut out 20 strips, each ⅓ inch (1 cm) wide, ensuring they are the length of your tart tin.
• Lay the pastry strips in a lattice over the cherry filling. Begin by laying 10 strips going in one direction, then weave the other 10 in and out, leaving the loose ends of the strips hanging over the edge of the tin. Run a knife around the outskirts of the tin to trim away any excess.
• Brush the top of the tart with some plant-based milk, then sprinkle the sugar over the pastry. Bake in the oven for 45 to 50 minutes, or until the tart is a rich, golden brown. Serve with cream and cherries.

To make the Vegan Flaky Pastry

• To start, I place my diced butter and the food processor bowl and blades in the freezer until the butter is rock solid.
• To begin the pastry, place the flour, sugar, salt and cold butter in the cold food processor and pulse until it is roughly mixed and has a large crumb-like consistency. Add the cold water and continue to pulse until it is just combined, maintaining large streaks of butter. I normally pulse until the dough has formed into little pebbles the size of lentils.
• Remove the dough from the food processor and transfer to a lightly floured surface. Working quickly, gently press the dough between your fingertips so that it comes together. Now shape it into a rectangle. Wrap it with cling wrap and place in the fridge to rest for 10 minutes.

Roll 1

• Once rested, unwrap the dough and turn it out onto a lightly floured work surface. Dust a rolling pin with flour and roll out the dough into an 8 x 16–inch (20 x 40–cm) rectangle. Fold the short ends into each other so they meet in the middle. Fold the two short ends over again to create a book fold. Give the rectangle of dough a quarter turn, 90 degrees to the left.

Roll 2

• Lightly dust the dough with flour and roll it out again to approximately 8 x 16 inches (20 x 40 cm). Repeat the folding process, ensuring the dough is turned a further 90 degrees to the left once again. Wrap it with cling wrap and let it rest in the fridge for 10 minutes.

Roll 3

• Repeat the previous step. Wrap with cling wrap and rest in the fridge for 10 minutes.
• Now the dough is ready to be rolled out in whatever way you wish.

Reprinted with permission from Cakeboi Goes Vegan by Reece Hignell. Page Street Publishing Co. 2024. Photo credit: Zoe Lonergan.

Read more: Vegan Apple And Blackberry Tart

This article was written by Reece Hignell on the PBN Website.

The marzipan filling steals the show. You blend marzipan, aquafaba, and lemon juice into a smooth paste, and toasted almonds add a lovely crunch. After rolling up the dough, you braid it into a beautiful plait and bake it until golden brown.

Once baked, you finish the plant-based plait with a marmalade glaze, giving it a sweet, glossy shine. This vegan Easter plait serves up to 10, making it ideal for sharing with family and friends. Whether for breakfast or dessert, it’s a great addition to your Easter celebrations. Easy to make and impressive to serve, this treat will definitely be a crowd-pleaser.

Read more: Vegan Raspberry And White Chocolate Muffins

Vegan Easter plait

This vegan Easter plait with marzipan is a fluffy and sweet vegan twist on the traditional Easter recipe. It has a tasty marzipan filling and crunchy shell.

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Duration2 hours hrs 5 minutes mins

Cook Time35 minutes mins

Prep Time1 hour hr 30 minutes mins

Servings10

Ingredients

For the dough:

• 2 teaspoon dried active yeast
• 250 ml lukewarm soy milk
• 75 g melted butter
• 75 g raw organic sugar
• 3 tablespoon aquafaba frothed chickpea water
• ½ teaspoon salt
• 500 g plain flour

For the marzipan filling:

• 300 g marzipan
• 100 g chopped almonds or almond flakes
• 5 tablespoon aquafaba
• Juice of 1 lemon

For the coating:

• 1 tablespoon marmalade apricot orange or mandarin (optional)
• 1 tablespoon water

Instructions

• Add the yeast to a large bowl alongside the sugar and about 3-4 tablespoon of the lukewarm soy milk, gently stir and set aside for about 10 minutes.
• In the meantime melt the butter and combine it with the remainder of the soy milk, 3 tablespoon of aquafaba and salt, then pour in the yeast mixture before gradually adding the flour.
• Combine the dough with a spatula or wooden spoon and continue to knead the dough by hand on a floured surface once it becomes to dense to mix in the bowl.
• After about 5 minutes of kneading, place the dough in a greased bowl, cover with a cloth and leave it to rise in a warm location for about an hour. Within this time the dough should double in size.
• Whilst the dough is proving you can prepare the filling: Start by breaking up the marzipan into small chunks and adding it to a bowl. Pour in the aquafaba and lemon juice and use a whisk or fork to blend until the marzipan has broken down and you have a smooth paste.
• Toast the almonds in a pan without oil until golden and set aside.
• After the hour has elapsed roll out the dough into a rectangular of about 2cm thickness. Spread most of the marzipan mass onto the top, leaving about 3 tablespoon for later. Sprinkle the toasted almonds over the top.
• Start on the longer edge of the rectangular and gently roll up the dough, finishing with the edge on the bottom size. Place the roll on a non-stick baking sheet.
• Using a knife, cut the roll along the long middle, leaving about 3 cm uncut at the top.
• Plait the 2 ends making sure the cut layers remain on the top. Once you get to the end, gently press the dough ends together to finish off the plait.
• Place the plait in the oven for about 25 minutes, check on the plait and brush it with the remaining marzipan mixture. Sprinkle more almond flakes across the top (optional) and place it back in the fridge for another 5-10 minutes.
• Remove the plait from the oven. In a small har mix the marmalade with a little bit of water and brush it across the plait. Let it cool down almost entirely before attempting to cut the plait.

This recipe was republished with permission from Romy London. You can view the original recipe here.

Read more: How To Make These 3-Ingredient Vegan Oreo Balls

This article was written by Romina Callwitz on the PBN Website.

The base is a simple shortcrust pastry made with plain flour, vegan butter, and a splash of cold water. If you’re short on time, a shop-bought vegan pastry works just as well. The filling is equally unfussy: sliced apples, juicy blackberries, caster sugar, cinnamon, and a little water to help everything cook down into a soft, jammy center.

Despite its rustic look, this tart always makes an impression. It’s easy to prepare, can be made ahead of time, and brings is an excellent, family-friendly dessert.

Read more: This Vegan Chocolate Mousse Has A Protein-Packed Secret Ingredient

How to make the tart

This vegan apple and blackberry tart is a simple yet impressive dessert made with just a few ingredients. A flaky shortcrust pastry holds a sweet, cinnamon-spiced filling of apples and blackberries. Serve warm with dairy-free ice cream or enjoy it chilled as a fruity treat.

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Servings8

Ingredients

For the shortcrust pastry:

• 220 g plain flour
• 100 g vegan butter
• 3-4 tbsp of water

For the filling:

• 4 JAZZ apples – cored, peeled, and but into chunks
• 70 g caster sugar
• 80 g blackberries
• 1/2 tsp ground cinnamon
• 2 tbsp water

Instructions

• Preheat the oven to 180C/350F
• To make the pastry, sift plain flour into a large bowl, add diced vegan butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Then add 3-4 tbsp cold water and mix firm dough. Knead the dough briefly and gently.
• Wrap the dough in cling film and chill while preparing the filling.
• For the filling, put the apples in a saucepan, add sugar, cinnamon, and 2 tbsp of the water and cook over a medium-low head for 12-15 minutes with a lid on, stirring occasionally. Then add the blackberries, stir gently, and cook for another 3-4 minutes with the lid off. Set aside to cool.
• Meanwhile, remove the pastry from the fridge. Dust the worksurface with flour, cut the pastry in half, and, using a floured rolling pin, roll one of the pieces out until it's just under 1cm thick. (Rolling the dough between two layers of greaseproof paper will also stop it sticking to your rolling pin). Butter a shallow 20cm pie dish and line with the pastry, trimming off any excess around the edges using a sharp knife.
• Spoon the cooled apples and blackberries into the lined pie dish so that you have a mound in the middle. Spoon over the juice in the pan. Roll out the second piece of pastry and lay it over the top of the pie. Trim the edges as before and crimp them together with your fingers. Cut a cross in the middle of the top and decorate the pie with the remaining pastry if you like. Brush the top of the pie with the plant-based milk.
• Place the pie on a baking tray and bake for 50-60 minutes until golden brown and crisp.

Read more: 4-Ingredient Vegan ‘Snickers’ Bars

This article was written by Editorial Team on the PBN Website.

The mousse gets its deep, indulgent taste from a mix of cocoa powder, espresso, and a generous spoonful of vegan chocolate and hazelnut spread. Hazelnut butter brings extra creaminess and a nutty undertone, while agave syrup, coconut oil, and a splash of plant milk help balance sweetness and texture. A touch of cinnamon, salt, and lemon juice rounds out the flavors.

Topped with vegan crème fraîche, chocolate shavings, and toasted hazelnuts, this dessert is both decadent and nourishing. It’s a smart way to satisfy your sweet tooth while sneaking in extra protein and fiber.

Read more: 4-Ingredient Vegan ‘Snickers’ Bars

Black bean chocolate mousse

This vegan chocolate mousse is rich, creamy, and secretly packed with protein thanks to black beans. Blended with hazelnut butter, cocoa powder, and espresso, it’s a nutrient-dense dessert that doesn’t compromise on flavor.

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Prep Time5 minutes mins

Servings3 jars

Ingredients

• 1 tin black beans, drained & rinsed well
• 3 tbsp hazelnut butter
• 2 tbsp light agave syrup
• 1 tbsp coconut oil, melted
• 1 tbsp vegan chocolate and hazelnut spread
• 30 ml espresso
• 50 ml plant milk, eg hazelnut
• 1 tbsp cocoa powder
• A pinch of salt
• 1/2 tsp ground cinnamon
• 1 tsp lemon juice

To decorate:

• 1-2 tsp vegan crème fraîche
• Vegan chocolate shavings
• Toasted hazelnuts

Instructions

• Rinse the black beans well and transfer them into a blender.
• Add in the hazelnut butter, agave syrip, melted coconut oil, chocolate spread, espresso, plant milk, cocoa powder, salt, cinnamon, and lemon juice.
• Process until smooth. Make sure to stop the blender regularly to scrape down the sides until you have a smooth chocolate mousse.
• Transfer the mousse into small jars with a spoonful of vegan crème fraîche, toasted hazelnuts, and vegan chocolate shavings.

This recipe was republished with permission from Romy London.

Read more: Edible Vegan Cookie Dough

This article was written by Editorial Team on the PBN Website.

Medjool dates provide the gooey, caramel-like base, while the salted peanuts add that essential crunch and savory contrast. A layer of creamy peanut butter brings richness, and a coating of dark chocolate ties it all together. Every bite gives you a hit of fiber, healthy fats, and plant-based protein – making them a more nutritious option when you’re craving something indulgent.

Unlike store-bought candy bars loaded with refined sugar and preservatives, these vegan bars are made from whole foods you can actually recognize. They’re great for a post-workout snack, a lunchbox treat, or a healthier dessert that still feels like a splurge. Keep a batch in the fridge or freezer, and your sweet tooth is always covered.

Read more: Edible Vegan Cookie Dough

Today we are making the viral snickers bark, which I have been seeing for some time now all over the internet, and let me tell you, it's worth all the buzz!!!

4.24 from 13 votes

Servings12 pieces

Ingredients

• 15 Medjool dates
• 70 g (salted) peanuts
• 230 g 70% (or higher) dark chocolate
• 200 g peanut butter

Instructions

• Remove the pits from the dates and place them on a tray lined with parchment paper.
• Use the bottom of a glass along with some parchment paper to flatten the dates in order to create a base.
• Then spread the peanut butter on top of the dates, in an even layer.
• Sprinkle the peanuts and cover with the melted chocolate.
• To melt the chocolate crumble the chocolate into a bowl and place it over a pot with boiling water (the bowl shouldn't be touching the hot water!), creating a bain-marie. Reduce the heat and wait for the chocolate to melt and remove from the heat.
• Alternatively, melt the chocolate in a microwave. Add the chocolate in a bowl, cover with clean film and add in the microwave for 30 seconds at 800w. Remove, check if it has melted, if not add for additional 30 seconds. Be careful not to burn the chocolate.
• Optionally, sprinkle some flaky salt on top of the chocolate.
• Place into the freezer for a couple of hours to set, then cut into 12 pieces.

This recipe was republished with permission from Natlicious Food. You can view the original recipe here.

Read more: 2-Ingredient Vegan Matcha Ice Cream

This article was written by Natali Eleftheriou on the PBN Website.