Vegan Dessert Recipes

Vegans and omnivores alike will be delighted by these desserts, including baked goods such as brownies and chocolate chip cookies; fruit in every form, including grapefruit-mint granita and chocolate-covered strawberries and bananas; and elegant fruit salads kissed with dessert wine.

Not only are these fudgy brownies vegan, they're also free of gluten and nuts. The potato starch, arrowroot, and garbanzo and fava bean flour required for this recipe are available at most health food stores.

Peaches acquire a seductive fragrance when poached with vanilla bean, lemon zest, and fresh mint. Peel the peaches after they are cooked, when their skins will slip right off.

Kids and grownups will clamor for these frozen strawberry pops made from just three ingredients: fresh, ripe strawberries and nectarines, and sugar. If you don't have ice pop molds, pour the fruit mixture into plastic or paper cups and insert wooden spoons or sticks before freezing.

The kids will love to help make these easy treats -- all you need are bananas, semisweet chocolate, and chopped peanuts. Refrigerate the dipped bananas until the chocolate is firm, or enjoy them frozen.

Vanilla simple syrup is infused with lemon zest and peppercorns, then poured over fresh strawberries. Serve the macerated berries over vegan ice cream or soy yogurt.

Make the cashew cream for this tropical tart by soaking raw cashews in water overnight and then blending them with maple syrup and vanilla bean seeds. The chewy crust is comprised of pecans and dates.

Freshly squeezed grapefruit juice, mint leaves, sugar, and lemon juice make a marvelously refreshing dessert or intermezzo. No ice cream maker is required to whip up this granita -- simply freeze and then pulse in the food processor until slushy.

Plums, red grapes, blackberries, and blueberries create a gorgeous jumble of purples and reds in this refreshing salad. A combination of brown sugar, lime juice, and fresh mint create a delicate syrup as it sits with the fruit.

Make fresh pineapple juice by pureeing the fruit and straining it through a sieve. Simmer with fresh ginger and vanilla bean seeds to make a seductive sauce for fresh mangoes (or any other fruit you desire).

No ordinary fruit salad, this vivid combination of seedless watermelon and fresh mint is macerated in a mixture of rum, brown sugar, and lime zest. Add more color by including cantaloupe and honeydew, too.

It's easy to make your own version of this luscious treat: Just dip large strawberries in melted semisweet chocolate and then coat in finely chopped pistachios (or any other nut). These are best made the day you want to serve them, as condensation may form on the chocolate if they stay in the refrigerator for too long.

Freeze diced bananas with a can of crushed pineapple and orange and lemon juices to make this slushy treat. If you like, top each serving with lemon-lime soda.

A vegan, gluten-free dessert never tasted so good! Coconut oil makes these cream-filled chocolate chip cookie sandwiches moist and rich.

Combine pitted cherries with raspberries, blueberries, and orange sections, and splash in a little bit of eau de vie (clear fruit brandy). Serve this salad as a light dessert or as part of a special-occasion brunch.

This light dessert requires no cooking: simply macerate dried figs in medium-bodied red wine for at least 24 hours, or up to one week. Toss the figs with orange zest before serving.

Small, ripe pears dipped in dark chocolate make an elegant and simple offering for a party. Serve them as a light dessert or as part of a buffet.

Tangelos are a hybrid of tangerines and grapefruit. Here, their juice and zest is frozen into an easy, slushy treat.

Toss apple wedges with sugar and cinnamon and roast until tender to make this super-easy fall dessert. If you like, spoon the warm apples over vegan ice cream.

Boil cinnamon sticks with sugar and water to make the fragrant syrup for this winter dessert. In place of clementines, you can also use tangerines or mandarin oranges.

Macerate blackberries, raspberries, and sliced plums and pluots in sweetened rose wine. For added elegance, blanch and peel the stone fruits before adding them to the mix.