Live & Eat Healthy Organic Recipes

10 Refreshing Vegan Dessert Recipes for the Summer

Written by Akasha Rojee

During summer, there is nothing better than a refreshing dessert. Whether you are vegan, lactose-intolerant or simply looking for ideas for your summer dessert, here are 10 delicious plant-based recipes that will help you stay cool during warm weather. With these recipes, you will be able to easily prepare tasty desserts, including fresh fruits, cold drinks, raw cakes, ice cream and other frozen treats, without having to turn on the oven and, most importantly, without eggs nor dairy.

1. No-Bake Blueberry Lemon Cheesecake

Ingredients for 4 persons:

For crust:

Advertisements

  • 1/2 cup pitted dates
  • 1/2 cup almonds
  • pinch salt

For filling:

  • 3/4 cup cashew nuts, soaked in water overnight then drained
  • 2 tablespoons lemon juice
  • zest of small lemon
  • 3 tablespoons melted coconut oil
  • 1/3 cup full-fat coconut milk
  • 1 to 3 tablespoons maple syrup
  • 1/4 cup blueberries

For topping:

  • frozen dried blueberry powder
  • fresh blueberries
  • shredded coconut
  • edible flowers

Instructions:

1. In warm water, add dates, soak for 15 minutes and drain. In food processor, add almonds and process until finely chopped. Add dates and salt and process until paste forms.

2. In a 5-inch springform pan, add mixture and press. Put pan in freezer.

Advertisements

3. Meanwhile, in blender, add filling ingredients and blend until smooth. Add filling onto crust, cover with plastic wrap and freeze for at least 4 hours.

4. Remove cake from pan and thaw at room temperature for about 10 to 15 minutes. Top with frozen dried blueberry powder, fresh blueberries, shredded coconut and edible flowers.

Source: callmecupcake

2. Kiwi and Pineapple Popsicles

Ingredients for 12 popsicles:

  • 2 bananas
  • 2 handfuls spinach
  • 1 cup pineapple
  • 1 teaspoon chlorella
  • 3 dates
  • 2 kiwis
  • 2 peaches
  • 1 and 1/2 cups water

Instructions:

1. In food processor, add all ingredients, except 1 kiwi, and process until smooth.

2. Cut remaining kiwi into very thin slices. In popsicle mold, add kiwi slice.

3. In popsicle mold, add smoothie and popsicle stick and freeze for about 12 hours.

4. Put popsicle under hot running water for a few seconds to remove from mold.

Source: veganheaven

3. Strawberry Hemp Milkshake

Ingredients for 4 glasses:

  • 10 frozen strawberries
  • 1 frozen large ripe banana
  • 3/4 to 1 cup unsweetened non-dairy milk
  • 3/4 cup shelled hemp seeds
  • 1/2 teaspoon vanilla extract

Instructions:

1. Thaw strawberries and banana at room temperature for around 5 minutes.

2. In blender, add ingredients and blend until thick and creamy.

3. In glass, pour mixture and garnish with strawberry.

Source: vegetariangastronomy

4. Raw Lemon Tarts

Ingredients for 4 tarts:

For crust:

  • 2 cups raw pecans
  • 8 pitted Medjool dates
  • 2 tablespoons softened coconut oil
  • 1/2 teaspoon sea salt

For filling:

  • 1 cup raw cashews soaked overnight
  • 1/3 cup full-fat coconut milk
  • 3 tablespoons maple syrup
  • juice of 1 medium lemon

Instructions:

1. In food processor, add crust ingredients and process.

2. In greased tart shells, add mixture and press. Freeze.

3. In food processor, add filling ingredients and process until smooth.

4. In tart shells, add mixture and freeze for at least 4 hours.

Source: mywholefoodlife

5. No-Churn Chocolate Ice Cream

Ingredients for 12 servings:

  • 28 ounces chilled overnight canned coconut cream or full-fat coconut milk
  • 2/3 cup unsweetened cocoa
  • 14 to 16 ounces sticky and moist pitted dates
  • 1 teaspoon pure vanilla extract
  • 1/2 cup unsweetened almond milk

Add-ins:

  • 1 ounce cooled espresso
  • 1/2 teaspoon cinnamon
  • cacao nibs

Instructions:

1. Freeze a bowl for 10 minutes.

2. Meanwhile, in food processor, add dates and process until broken down. Add hot water until thick paste is formed.

3. In bowl from freezer, add coconut cream or coconut milk. Keep liquid.

4. With mixer, whip coconut cream or coconut milk until creamy and smooth. Add cocoa powder, vanilla, almond milk and half date paste. Whip until fully incorporated.

5. Add more date paste and cocoa powder if necessary.

6. In parchment-lined freezer-safe container, add mixture, cover with plastic wrap and foil and freeze for at least a couple of hours.

7. Thaw at room temperature for 20 minutes before scooping.

Source: minimalistbaker

6. Tiramisu with Strawberries

Ingredients for 2 glasses:

For base:

  • 1/4 cup dates
  • 1/4 cup almonds

For “mascarpone” layer:

  • 1 cup cashews soaked for about 2 hours
  • 1/4 cup full-fat coconut milk
  • 6 strawberries

For strawberry sauce:

  • 1/2 cup strawberries

Instructions:

For strawberry sauce:

1. In blender, add 1/2 cup strawberries and blend until creamy. Set aside.

For cookie base:

1. In blender, add almonds and dates and blend until sticky but crunchy.

2. In serving glass, add mixture and press into bottom.

For mascarpone layer:

1. In blender, add cashews and coconut milk and blend until smooth.

2. In glass, add half of mixture and freeze for at least around 15 minutes.

For the rest:

1. In blender, add strawberries and blend for 1 minute or until mixture is slightly pink.

2. In glass, add thin layer of strawberry sauce and freeze for 15 minutes. Add mixture from previous step.

3. Top with cacao, dark chocolate, strawberries and blueberries.

Source: veganheaven

7. Coconut Mango Parfait

Ingredients:

  • 1 cup packed young coconut pulp
  • 2/3 to 3/4 cup coconut water
  • 3 to 4 drops stevia
  • 8 drops vanilla essence
  • 1/2 teaspoon lemon juice
  • 1 diced mango
  • handful macadamia nuts
  • handful granola

Instructions:

1. In blender, add all ingredients, except mango, macadamia nuts and granola, and blend until smooth.

2. Refrigerate mixture for at least 30 minutes.

3. In serving glass, layer mixture with mango, macadamia nuts and granola.

Source: sweetlyraw

8. Green Smoothie

Ingredients for 2 servings:

  • 1/4 ripe avocado
  • 2 medium ripe sliced and frozen bananas
  • 1 cup mixed berries
  • 2 large handfuls spinach
  • 1 small handful stemmed kale
  • 1 and 1/2 to 2 cups unsweetened non-dairy milk
  • 1 tablespoon flaxseed meal
  • 2 tablespoons salted creamy nut butter

Toppings:

  • roasted unsalted sunflower seeds
  • granola
  • nuts
  • shredded unsweetened coconut
  • fresh berries
  • hemp seeds

Instructions:

1. In blender, add ingredients and blend until creamy and smooth. Add more milk or water to thin.

2. Add more banana, spinach, milk and nut butter if necessary and blend.

3. In bowl, add mixture and desired toppings.

Source: minimalistbaker

9. Watermelon Pizza

Ingredients for 4 to 6 servings:

  • 2 thick whole watermelon slices cut into pizza slices
  • 1 peach
  • 10 cherries
  • fresh mint
  • toasted coconut

For sauce:

  • 5 strawberries
  • squeeze of fresh lime juice
  • mint leaves

Instructions:

1. In blender, add sauce ingredients and blend until smooth.

2. On watermelon, add sauce and arrange toppings.

Source: thecookiewriter

10. Frozen Hot Chocolate

Ingredients for 2 servings:

  • 1 can coconut milk refrigerated overnight
  • 1 cup almond milk
  • 2 and 1/2 tablespoons cocoa powder
  • 3 tablespoons maple syrup
  • 10 to 12 large ice cubes
  • non-dairy chocolate chips

Instructions:

1. Open can of coconut milk without shaking it. In bowl, add top creamy layer. With whisk, whip into coconut whipped cream.

2. In blender, add remaining water from can, almond milk, cocoa powder, maple syrup and ice cubes and blend until smooth and creamy.

3. In glass, add mixture and top with whipped cream and chocolate chips.

Source: theglowingfridge

About the author

Akasha Rojee

Powerlifter who is extremely passionate about nutrition, Akasha believes nutrition is one of the keys to great athletic performance, and a healthy and happy self. When she is not lifting heavy weights or learning about health, she codes, cosplays and headbangs to Metal music.