Thanksgiving is just around the corner, and I know many of you are eager to impress your friends and family with delicious desserts that everyone can enjoy. But if you’re looking for something a bit different this year, I’ve got you covered. This post is all about vegan Thanksgiving dessert recipes that are sure to satisfy even the most hardcore dessert lovers.
Whether you’re a long-time vegan or just trying to add a few more plant-based desserts to your holiday spread, this list is for you. You might be searching for healthier options, wanting to cater to guests with dietary restrictions, or simply hoping to explore new flavors. Whatever the reason, these recipes will bring joy to your table without sacrificing taste or festivity.
I’ve rounded up 10 delightful dessert ideas that are not only dairy-free but also bursting with flavor. From the classic pumpkin spice to rich chocolate treats, you’ll find something for everyone. These recipes are designed to be easy to make and share, ensuring that your Thanksgiving celebration is filled with festive vegan sweets that will impress all your guests.
Prepare to delight your taste buds with a selection that includes Maple Pecan Pie Bars, Cinnamon Apple Crumble, and a creamy No-Bake Peanut Butter Pie. Each recipe is crafted to bring warmth and sweetness to your holiday gatherings. So, let’s dive into these healthy Thanksgiving recipes that will surely make your feast memorable!
Key Takeaways
– Discover 10 unique vegan dessert recipes that cater to various tastes and dietary needs.
– Enjoy classics reimagined, including Pumpkin Spice Chia Pudding and Vegan Chocolate Pumpkin Mousse.
– Indulge in healthier options without sacrificing flavor, like Vegan Sweet Potato Brownies.
– Impress guests with festive treats like Ginger Cookies with Coconut Cream and Maple Pecan Pie Bars.
– These recipes are simple to follow, making them perfect for both novice and experienced bakers.
Contents
- 1. Pumpkin Spice Chia Pudding
- 2. Vegan Chocolate Pumpkin Mousse
- 3. Maple Pecan Pie Bars
- 4. Cinnamon Apple Crumble
- 5. Ginger Cookies with Coconut Cream
- 6. Vegan Chocolate Chip Pumpkin Bread
- 7. No-Bake Peanut Butter Pie
- 8. Vegan Sweet Potato Brownies
- 9. Vegan Cranberry Orange Bars
- 10. Chocolate Avocado Mousse
1. Pumpkin Spice Chia Pudding
Are you ready to dive into a creamy treat that screams autumn? This Pumpkin Spice Chia Pudding is not just delicious; it’s packed with nutrition too! With the warm flavors of pumpkin and spices, each spoonful is a delightful way to enjoy the season while keeping it light and dairy-free. Plus, chia seeds offer a boost of omega-3 fatty acids, making this dessert as nourishing as it is satisfying.
Here’s how to whip it up in no time:
Ingredients:
– 1 cup coconut milk
– 1/2 cup pumpkin puree
– 1/4 cup chia seeds
– 1 tbsp maple syrup
– 1 tsp vanilla extract
– 1 tsp pumpkin pie spice
Instructions:
1. In a bowl, whisk together the coconut milk, pumpkin puree, maple syrup, vanilla extract, and pumpkin pie spice until smooth.
2. Stir in the chia seeds until evenly distributed.
3. Pour the mixture into jars or bowls and refrigerate for at least 4 hours or overnight.
4. Serve chilled, topped with a sprinkle of cinnamon or chopped nuts for added texture.
– Feel free to adjust the maple syrup for sweetness.
– For a special touch, add vegan whipped cream on top.
FAQs:
– Can I use almond milk instead? Yes, almond milk works fine, but it may slightly alter the texture.
– How long can I store this? This pudding can be kept in the fridge for up to 5 days.
Pumpkin Spice Chia Pudding
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2. Vegan Chocolate Pumpkin Mousse
Craving something rich yet light for dessert? This Vegan Chocolate Pumpkin Mousse is the perfect indulgence! Combining smooth dark chocolate with creamy pumpkin, it creates a luscious dessert that’s sure to impress. It’s not only quick to make but also requires minimal ingredients, making it ideal for last-minute gatherings. Plus, with silken tofu as a base, you can enjoy all the creaminess without any dairy.
Let’s get started with this simple recipe:
Ingredients:
– 1 cup dark chocolate chips
– 1/2 cup pumpkin puree
– 1/2 cup silken tofu
– 1/4 cup maple syrup
– 1 tsp vanilla extract
– 1 tsp pumpkin pie spice
Instructions:
1. Melt the chocolate chips in a microwave or over a double boiler until smooth. Allow to cool slightly.
2. In a blender, combine the melted chocolate, pumpkin puree, silken tofu, maple syrup, vanilla, and pumpkin pie spice. Blend until creamy.
3. Transfer the mousse to serving cups and chill for at least 30 minutes.
4. Serve chilled, garnished with fresh berries or a dollop of coconut whipped cream.
– Opt for dairy-free chocolate for the best results.
– A pinch of sea salt can enhance the sweetness.
FAQs:
– Can I use fresh pumpkin instead of canned? Yes, just ensure it’s pureed smoothly.
– How long does this mousse last? It can be stored in the fridge for up to 3 days.
Vegan Chocolate Pumpkin Mousse
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3. Maple Pecan Pie Bars
Looking for a sweet treat that’s easy to share? These Maple Pecan Pie Bars are just what you need! They offer the classic flavors of pecan pie in a hand-held format that’s perfect for any gathering. With a buttery crust and a gooey maple filling bursting with crunchy pecans, these bars are sure to become a Thanksgiving favorite. Plus, they’re simple to make, allowing you more time to enjoy the festivities.
Ready to bake? Here’s how:
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup rolled oats
– 1/4 cup coconut oil, melted
– 2 tbsp maple syrup
– 1/2 tsp salt
– 1 1/2 cups pecans, chopped
– 1/2 cup maple syrup (for filling)
– 1/4 cup brown sugar
– 1/4 cup almond milk
– 1 tsp vanilla extract
Instructions:
1. Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking pan.
2. In a bowl, mix flour, oats, melted coconut oil, 2 tbsp maple syrup, and salt until crumbly. Press into the bottom of the pan to form the crust.
3. Bake for 10-12 minutes, then remove from the oven.
4. In another bowl, combine chopped pecans, 1/2 cup maple syrup, brown sugar, almond milk, and vanilla extract. Mix well.
5. Pour the pecan filling over the crust and bake for another 15-20 minutes until set.
6. Allow to cool before cutting into bars.
– Toast the pecans before mixing for extra flavor.
– Drizzle with additional maple syrup when serving.
FAQs:
– Can I make these ahead of time? Absolutely! They can be made up to 3 days in advance and stored in the fridge.
– What can I substitute for pecans? Walnuts or almonds work well if you prefer.
Fun fact: Maple Pecan Pie Bars give you the classic pecan flavor in a hand-held bite—no slicing required. They bake in about 25 minutes and feed a crowd, making vegan Thanksgiving dessert recipes feel effortless. Perfect for sharing at gatherings!
Maple Pecan Pie Bars
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4. Cinnamon Apple Crumble
Want a dessert that feels like a warm hug? This Cinnamon Apple Crumble is the ultimate comfort food! Featuring tender, spiced apples topped with a crunchy oat crumble, it’s perfect for sharing with friends and family. Serve it warm over vanilla vegan ice cream or enjoy it on its own; either way, it’s a crowd-pleaser. Plus, the delightful aroma of cinnamon and baked apples will fill your kitchen, making it the perfect holiday treat.
Here’s how to make it:
Ingredients:
– 4 cups apples, peeled and sliced
– 1/4 cup brown sugar
– 2 tsp cinnamon
– 1 tbsp lemon juice
– 1 cup rolled oats
– 1/2 cup almond flour
– 1/4 cup coconut oil, melted
– 1/4 cup maple syrup
– Pinch of salt
Instructions:
1. Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking dish.
2. In a bowl, toss the sliced apples with brown sugar, 1 tsp cinnamon, and lemon juice. Spread the mixture evenly in the baking dish.
3. In another bowl, mix oats, almond flour, melted coconut oil, maple syrup, remaining cinnamon, and salt until crumbly.
4. Sprinkle the crumble mixture over the apples.
5. Bake for 25-30 minutes until the apples are tender and the top is golden brown.
6. Let it cool slightly before serving.
– Use a mix of sweet and tart apples for depth of flavor.
– Toss in chopped nuts for added crunch in the crumble.
FAQs:
– Can I use frozen apples? Yes, but make sure to thaw and drain excess liquid.
– How do I store leftovers? Keep in an airtight container in the fridge for up to 3 days.
Cinnamon Apple Crumble
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5. Ginger Cookies with Coconut Cream
Craving something sweet and spicy for the holidays? These Ginger Cookies with Coconut Cream are a delightful treat! The warm, aromatic spices of ginger and molasses make each cookie a nostalgic bite, while the luscious coconut cream adds a creamy twist that complements the flavors perfectly. They’re easy to make, and whether served warm or as part of a dessert platter, they’re sure to be a hit with everyone!
Let’s get baking:
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 tsp baking soda
– 1 tsp ground ginger
– 1/2 tsp cinnamon
– 1/4 tsp nutmeg
– 1/4 cup coconut oil, melted
– 1/2 cup brown sugar
– 1/4 cup molasses
– 1/4 cup almond milk
– Pinch of salt
Coconut Cream:
– 1 can coconut cream, chilled
– 2 tbsp powdered sugar
– 1 tsp vanilla extract
Instructions:
1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together flour, baking soda, ginger, cinnamon, nutmeg, and salt.
3. In another bowl, mix melted coconut oil, brown sugar, molasses, and almond milk until combined.
4. Gradually add dry ingredients to the wet mixture, stirring until just combined.
5. Scoop out dough balls onto the prepared baking sheet and flatten slightly.
6. Bake for 10-12 minutes until edges are set.
7. For the coconut cream, whip the chilled coconut cream, powdered sugar, and vanilla until fluffy.
8. Serve cookies warm with a dollop of coconut cream.
– Chill the dough for 30 minutes for thicker cookies.
– Add chocolate chips for an exciting twist!
FAQs:
– Can I freeze the dough? Yes, the dough can be frozen for up to 2 months.
– What can I use instead of coconut oil? Vegetable oil works as an alternative.
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6. Vegan Chocolate Chip Pumpkin Bread
Are you ready for a slice of fall bliss? This Vegan Chocolate Chip Pumpkin Bread is the perfect blend of sweet and spiced! Infused with real pumpkin and studded with sweet chocolate chips, it’s delightful for breakfast or dessert. This quick and easy recipe is perfect for using up leftover pumpkin puree from your Thanksgiving cooking, and it’s great warm with a sprinkle of cinnamon or toasted for an extra treat.
Let’s bake it:
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup pumpkin puree
– 1/2 cup brown sugar
– 1/4 cup almond milk
– 1/4 cup coconut oil, melted
– 1/4 cup maple syrup
– 1 tsp baking soda
– 1/2 tsp cinnamon
– 1/2 cup vegan chocolate chips
– Pinch of salt
Instructions:
1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a bowl, mix together flour, baking soda, cinnamon, and salt.
3. In another bowl, combine pumpkin puree, brown sugar, almond milk, melted coconut oil, and maple syrup. Mix well.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Fold in the chocolate chips.
6. Pour the batter into the prepared loaf pan and bake for 45-50 minutes until a toothpick comes out clean.
7. Allow to cool slightly before removing from the pan and slicing.
– Add nuts or dried fruit for an extra flavor boost.
– Store in an airtight container for up to 5 days or freeze for longer storage.
FAQs:
– Can I use whole wheat flour? Yes, but the texture may be denser.
– What can I substitute for pumpkin? Applesauce can be used as a substitute.
Vegan Chocolate Chip Pumpkin Bread
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7. No-Bake Peanut Butter Pie
Looking for a dessert that’s both easy and impressive? This No-Bake Peanut Butter Pie is a crowd-pleaser! With a simple crust and a rich peanut butter filling, it’s perfect for those who want to enjoy a creamy treat without turning on the oven. The combination of peanut butter and coconut cream makes for a luscious experience. Serve it chilled, topped with cocoa or crushed nuts, and watch your guests go for seconds!
Here’s how to make it:
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup coconut oil, melted
– 1 cup creamy peanut butter
– 1 cup coconut cream
– 1/4 cup maple syrup
– 1 tsp vanilla extract
– Pinch of sea salt
Instructions:
1. In a bowl, combine graham cracker crumbs and melted coconut oil. Press into the bottom of a pie dish to form the crust.
2. In another bowl, mix peanut butter, coconut cream, maple syrup, vanilla extract, and sea salt until smooth.
3. Pour the peanut butter filling into the crust and spread evenly.
4. Refrigerate for at least 2 hours to set.
5. Serve chilled, garnished with additional peanut butter or chopped nuts if desired.
– Use natural peanut butter for a healthier option.
– Drizzle with vegan chocolate sauce for a decadent finish.
FAQs:
– Can I make this ahead of time? Yes, it can be made a day ahead and stored in the fridge.
– What can I substitute for graham crackers? Digestive biscuits or almond flour can be used for the crust.
Pro tip: This no-bake pie proves vegan thanksgiving dessert recipes can be indulgent without the oven. Chill it for a few hours and watch guests savor the creamy coconut and peanut butter combo—easy, impressive, and totally crowd-pleasing.
No-Bake Peanut Butter Pie
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8. Vegan Sweet Potato Brownies
Ready to indulge guilt-free? These Vegan Sweet Potato Brownies are a deliciously fudgy twist on the classic treat! Sweet potatoes not only enhance the flavor but also add a moist texture without eggs or dairy. Rich in chocolate, these brownies are perfect for satisfying your sweet tooth while packing in some nutrients. They’re a fantastic dessert for Thanksgiving or any time you crave something sweet!
Here’s the recipe:
Ingredients:
– 1 cup mashed sweet potato (about 1 medium potato)
– 1 cup almond flour
– 1/2 cup cocoa powder
– 1/2 cup maple syrup
– 1/4 cup almond butter
– 1/4 cup almond milk
– 1 tsp baking powder
– Pinch of salt
Instructions:
1. Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking pan.
2. In a bowl, mix mashed sweet potato, almond flour, cocoa powder, maple syrup, almond butter, almond milk, baking powder, and salt until well combined.
3. Pour the batter into the prepared pan and smooth the top.
4. Bake for 25-30 minutes until a toothpick comes out clean.
5. Let them cool before cutting into squares.
– For a richer flavor, use dark cocoa powder.
– Add nuts or chocolate chips for an exciting twist.
FAQs:
– Can I use regular flour instead of almond flour? Yes, but the texture may vary.
– How do I store leftovers? Keep in an airtight container in the fridge for up to 5 days.
Vegan Sweet Potato Brownies
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9. Vegan Cranberry Orange Bars
Want to add a touch of brightness to your dessert table? These Vegan Cranberry Orange Bars are perfect! The tart cranberries combined with zesty orange create a refreshing flavor that’s both sweet and tangy. With a crumbly almond flour crust, these bars are as beautiful as they are delicious, making them an excellent addition to your Thanksgiving spread.
Here’s how to make them:
Ingredients:
– 1 1/2 cups almond flour
– 1/2 cup rolled oats
– 1/4 cup coconut oil, melted
– 1/4 cup maple syrup
– 1/2 cup fresh cranberries, chopped
– Zest of 1 orange
– Juice of 1 orange
– 1/4 cup coconut sugar
– 1 tsp vanilla extract
Instructions:
1. Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking pan.
2. In a bowl, mix almond flour, oats, melted coconut oil, and maple syrup until combined.
3. Press the mixture into the bottom of the pan to form the crust.
4. In another bowl, combine chopped cranberries, orange zest, orange juice, coconut sugar, and vanilla extract.
5. Pour the cranberry mixture over the crust and spread evenly.
6. Bake for 25 minutes until set and edges are golden.
7. Allow to cool before cutting into bars.
– Use a food processor for quick chopping of cranberries.
– These bars can be served chilled or at room temperature.
FAQs:
– Can I use dried cranberries instead? Yes, but reduce the sugar as they are sweeter.
– How do I store these bars? Keep in an airtight container in the fridge for up to a week.
Vegan Cranberry Orange Bars
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10. Chocolate Avocado Mousse
Looking for a dessert that’s both indulgent and healthy? This Chocolate Avocado Mousse is the answer! With ripe avocados providing a smooth, creamy base, this luxurious dessert is rich in flavor yet surprisingly wholesome. Sweetened with maple syrup and blended with cocoa powder, it’s a delightful way to conclude your Thanksgiving meal. Serve it in elegant cups topped with berries or shredded coconut for a stunning finish.
Let’s get started:
Ingredients:
– 2 ripe avocados
– 1/2 cup cocoa powder
– 1/4 cup maple syrup
– 1/4 cup almond milk
– 1 tsp vanilla extract
– Pinch of salt
Instructions:
1. In a blender, scoop out the ripe avocados and add cocoa powder, maple syrup, almond milk, vanilla extract, and salt.
2. Blend until smooth and creamy, scraping down the sides as necessary.
3. Taste and adjust sweetness if necessary.
4. Spoon the mousse into serving cups and refrigerate for at least 30 minutes to set.
5. Serve chilled, garnished with fresh berries or coconut flakes.
– Ensure the avocados are ripe for the smoothest texture.
– A dash of espresso powder can add a mocha flavor.
FAQs:
– Is it necessary to refrigerate? While not mandatory, chilling enhances the flavors.
– Can I use another sweetener? Yes, agave or date syrup can work as substitutes.
Indulgence meets nutrition with Chocolate Avocado Mousse—creamy, dairy-free, and totally crowd-pleasing. It’s a top pick for vegan thanksgiving dessert recipes at the table: blend ripe avocados with cocoa and maple syrup, then chill for a velvety finish. Pro-tip: top with berries for a stunning, share-worthy finish.
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Conclusion
These 10 vegan Thanksgiving dessert recipes are sure to delight everyone at your holiday table, proving that plant-based treats can be both delicious and festive.
Whether you’re enjoying a rich Chocolate Avocado Mousse or a comforting Cinnamon Apple Crumble, these desserts will add a sweet touch to your celebration. Embrace the flavors of the season while keeping your feast wholesome and kind to our planet. Don’t forget to share your creations and inspire others to try these delightful vegan holiday treats!
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Frequently Asked Questions
What are the best vegan Thanksgiving dessert recipes for a plant-based feast?
Discover the top picks from the 10 vegan Thanksgiving dessert recipes for a plant-based feast. These dairy-free desserts cover fall favorites like pumpkin pie, apple crisps, and chocolate tarts that shine on any dessert table.
All are built on plant-based desserts principles, using dairy-free milks, coconut cream, and egg-free binders so everyone can enjoy. From a silky pumpkin pie with coconut whip to fudgy chocolate tartlets, these options show that festive vegan sweets can feel classic.
Whether you are cooking for vegans, omnivores, or guests with dairy sensitivities, these vegan thanksgiving dessert recipes are approachable, crowd-pleasing, and adaptable to your pantry.
How can I make dairy-free desserts taste indulgent and festive for Thanksgiving?
Begin with rich fall flavors and simple swaps. Dairy-free desserts gain depth from coconut cream, almond milk, and nut butters, while spices like cinnamon and nutmeg bring the holiday vibe.
To keep them indulgent yet light, balance sweetness with fruit puree or applesauce and add texture with oats, nuts, or a crisp crust. These tips help your dairy-free desserts feel like real treats on a healthy Thanksgiving recipes menu while satisfying a crowd of mixed diets.
Finish with a dollop of whipped coconut cream for a restaurant-worthy finish that tastes creamy without dairy.
Are these vegan holiday treats easy to bake for beginners or busy hosts?
Yes, many of these vegan holiday treats are friendly to beginners and busy cooks. Look for one-bowl or no-bake options, make-ahead batches, and store-bought dairy-free crusts to speed things up.
Plan a simple sequence: bake the crusts in advance, prepare fillings the day before, and chill or freeze portions for easy serving on the big day. With plant-based desserts that rely on pantry staples, you can pull off a stunning spread without stress.
These ideas prove that vegan thanksgiving dessert recipes can be approachable, even for first-timers.
What pantry staples are common in vegan Thanksgiving dessert recipes and how do I substitute eggs or dairy?
Common pantry staples include canned pumpkin, applesauce, dairy-free milk, coconut or almond cream, flax or chia eggs, dates, and maple syrup. For eggs or dairy, you can swap in flax eggs, mashed banana or applesauce, and coconut or almond milk to keep textures creamy.
Other essentials are coconut oil or vegan butter, vanilla, cinnamon, and nutmeg to amplify flavor. This approach keeps your vegan thanksgiving dessert recipes accessible as dairy-free desserts that still deliver on taste.
Always check labels for hidden dairy and choose vegan-approved products when possible.
Can these desserts fit into a healthier approach to Thanksgiving without losing flavor?
Absolutely. You can make these desserts part of a healthier Thanksgiving by mindful portions, smart sugar swaps, and adding fruit and whole grains. Try using fruit purées, oats, or nuts to boost fiber and reduce refined sugar in your healthy Thanksgiving recipes lineup without sacrificing flavor.
Festive vegan sweets like pumpkin-spice bars or apple-cranberry crisp can be both satisfying and nourishing when you balance indulgence with nourishment. And because they are dairy-free, these options also fit guests who follow a plant-based lifestyle or have dairy sensitivities while still delivering big holiday flavor.
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