This rich vegan chocolate mousse pie is made with creamy coconut cream and velvety chocolate mousse. This dessert is great for any event and will definitely satisfy your sweet tooth.

Ingredients: 1 cups vegan chocolate chips. 1 14 oz can coconut cream, chilled overnight. 1 tsp vanilla extract. 1 tbsp maple syrup. 1 vegan pie crust.

Instructions: Melt the vegan chocolate chips in a microwave-safe bowl in 30-second intervals until smooth, stirring in between. In a large mixing bowl, scoop out the solid part of the chilled coconut cream, leaving behind the liquid. Beat the coconut cream with a hand mixer until fluffy. Add the melted chocolate, vanilla extract, and maple syrup to the whipped coconut cream. Beat until well combined and smooth. Pour the chocolate mousse mixture into the prepared vegan pie crust. Smooth the top with a spatula. Refrigerate the pie for at least 4 hours, or until set. Serve chilled, optionally topped with vegan whipped cream or fresh berries.

Prep Time: 20 minutes

Cook Time: 0 minutes

Sweet potato and almond butter are used to make these vegan brownies, which make them moist and tasty. With carob powder, they taste rich and chocolatey without having any caffeine.

Ingredients: 1 cup cooked sweet potato. 1/2 cup almond butter. 1/4 cup maple syrup. 1/4 cup carob powder. 1/4 cup coconut flour. 1 tsp vanilla extract. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup dairy-free chocolate chips.

Instructions: Warm the oven up to 350F 175C and put parchment paper in a baking dish. Mash the sweet potato in a big bowl until it's smooth. Mix the sweet potato well after adding the almond butter, maple syrup, and vanilla extract. Put the coconut flour, baking soda, salt, and carob powder in a different bowl. Slowly add the dry ingredients to the wet ones while stirring them together. The chocolate chips should be carefully mixed in. As soon as the baking dish is ready, pour the batter into it and use a spatula to smooth the top. Put it in the oven and bake for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean. Let it cool down before cutting it into squares.

Prep Time: 15 minutes

Cook Time: 25 minutes

This sweet potato pie is made without eggs or dairy, so it's better for you. It's the best treat for any event because it's thick, creamy, and full of warm spices.

Ingredients: 2 cups mashed sweet potatoes. 1/2 cup coconut milk. 1/2 cup maple syrup. 2 tablespoons cornstarch. 1 teaspoon vanilla extract. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1 pre-made vegan pie crust.

Instructions: Preheat oven to 350F 175C. In a bowl, combine mashed sweet potatoes, coconut milk, maple syrup, cornstarch, vanilla extract, cinnamon, nutmeg, and cloves. Mix until smooth. Pour the mixture into the pre-made vegan pie crust. Bake for 45-50 minutes, or until the filling is set and the crust is golden brown. Let it cool before serving. Enjoy your delicious vegan sweet potato pie!

Prep Time: 15 minutes

Cook Time: 50 minutes

These Sprouted Lentil Blondies are a nutritious twist on the classic dessert. Packed with plant-based protein from sprouted lentils and almond butter, they're sweetened naturally with maple syrup and coconut sugar. The addition of vegan chocolate chips adds a delightful touch of indulgence.

Ingredients: 2 cups sprouted lentils. 1/2 cup almond butter. 1/4 cup maple syrup. 1/4 cup coconut sugar. 1/4 cup almond flour. 1/4 cup non-dairy milk. 1 tsp vanilla extract. 1/2 tsp baking powder. 1/4 tsp salt. 1/2 cup vegan chocolate chips.

Instructions: Warm the oven up to 175F 350C. Put sprouted lentils, almond butter, maple syrup, coconut sugar, almond flour, nondairy milk, vanilla extract, baking powder, and salt in a food processor. Blend the ingredients until the bread is smooth. Add vegan chocolate chips and mix well. Smooth the batter out in a baking dish that has been greased. There should be golden brown edges and a clean toothpick in the middle after 25 to 30 minutes of baking. Let it cool down before cutting it into squares.

Prep Time: 15 minutes

Cook Time: 25 minutes

As a tasty treat, try these vegan chocolate chip cookie shots! These tasty little treats are perfect for parties or a treat snack. They'll satisfy your sweet tooth and are made from only plants.

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/4 cup coconut sugar. 1/4 teaspoon baking soda. 1/4 teaspoon salt. 1/4 cup coconut oil, melted. 1/4 cup maple syrup. 1 teaspoon vanilla extract. 1/2 cup vegan chocolate chips.

Instructions: Warm the oven up to 350F 175C and grease a mini muffin tin. Put coconut flour, baking soda, salt, almond flour, and coconut sugar in a bowl. Melt the coconut oil and mix it with the maple syrup and vanilla extract. Mix everything together well. Add vegan chocolate chips and mix well. Press down on the dough in the mini muffin tin to make cookie cups. It should be baked for 10 to 12 minutes, or until it turns golden brown. Let the cookie shots cool in the pan for 10 minutes before carefully taking them out and putting them on a wire rack to cool all the way through.

Prep Time: 15 minutes

Cook Time: 12 minutes

Combination of chocolate and pumpkin with these decadent vegan cupcakes.

The creamy peanut butter, rich chocolate, and hearty oats in these vegan chocolate peanut butter bars make them a treat. They're the perfect sweet treat for a snack or dessert because they don't contain any animal products.

Ingredients: 1 cup peanut butter. 1/2 cup maple syrup. 1/4 cup coconut oil. 2 cups rolled oats. 1/4 cup cocoa powder. 1/4 cup chopped peanuts optional. 1/4 cup vegan chocolate chips.

Instructions: In a saucepan, melt peanut butter, maple syrup, and coconut oil over low heat until well combined. Remove from heat and stir in rolled oats until evenly coated. Press the mixture firmly into a parchment-lined baking dish. In a small bowl, mix cocoa powder and chopped peanuts if using. Sprinkle evenly over the peanut butter-oat mixture. Melt vegan chocolate chips in the microwave or over a double boiler, then drizzle over the top of the bars. Place the dish in the refrigerator and chill for at least 1 hour, or until set. Once set, cut into bars and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

The Meyer lemons in these vegan Meyer Lemon Meltaways give the cookies a burst of citrusy flavor. They're great for a treat that is light and cool.

Ingredients: 1 cup vegan butter. 1/2 cup powdered sugar. Zest of 2 Meyer lemons. 2 tablespoons Meyer lemon juice. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1/4 teaspoon salt. Extra powdered sugar for coating.

Instructions: Preheat oven to 350F 175C and line a baking sheet with parchment paper. In a large bowl, cream together vegan butter and powdered sugar until light and fluffy. Mix in Meyer lemon zest, Meyer lemon juice, and vanilla extract. Gradually add flour and salt, mixing until a soft dough forms. Scoop out tablespoon-sized portions of dough and roll them into balls. Place the balls onto the prepared baking sheet and gently flatten each one with a fork. Bake for 12-15 minutes, or until the edges are lightly golden. Remove from the oven and let cool on the baking sheet for 5 minutes. While still warm, roll the cookies in powdered sugar to coat them completely. Transfer the cookies to a wire rack to cool completely. Once cooled, dust with more powdered sugar if desired. Enjoy these delightful Vegan Meyer Lemon Meltaways!

Prep Time: 20 minutes

Cook Time: 15 minutes