No bake vegan desserts saved my dinner parties.

And my relationship with my sister.

She went vegan three years ago. I kept serving her sad fruit plates while everyone else ate cheesecake.

Felt terrible. Every family gathering. Every birthday. She’d smile politely while I ate dessert. She’d say “I’m fine, really.” But I knew she wasn’t.

Then I discovered no bake vegan desserts.

No oven. No eggs. No dairy. Just real ingredients that actually taste incredible.

Made my first batch for Thanksgiving. Chocolate peanut butter cups. My sister cried. Not because they were vegan. Because they were better than any dessert I’d ever made.

These 12 no bake vegan desserts changed everything. Each takes 30 minutes or less. Each uses simple ingredients. Each one everyone actually wants to eat.

Not “good for vegan.” Just good. Period.

My sister doesn’t feel left out anymore. My non-vegan friends request these instead of regular desserts. I stopped turning on my oven in summer.

Let me show you these no bake vegan desserts that transformed my kitchen.

12 Best No Bake Vegan Desserts

Dessert 1: Chocolate Peanut Butter Cups

⏱️ Total Time: 20 min + 30 min freeze | 👥 Makes: 12 cups
🔥 Calories: 180 per cup

This is the dessert that started everything.

Ingredients:

For chocolate layer:

• 2 cups vegan chocolate chips
• 2 tbsp coconut oil
• Pinch of sea salt

For peanut butter filling:

• 1 cup natural peanut butter
• ¼ cup maple syrup
• ¼ cup coconut flour
• Pinch of salt

Instructions:

Line muffin tin with 12 paper liners.

Melt chocolate chips and coconut oil together in microwave (30 second intervals, stirring between) or double boiler until smooth.

Spoon 1 tablespoon melted chocolate into bottom of each liner. Tilt to coat sides slightly. Freeze 10 minutes.

Mix peanut butter, maple syrup, coconut flour, and salt until smooth. Roll into 12 balls.

Place one peanut butter ball on each chocolate base. Flatten slightly.

Cover with remaining melted chocolate (reheat if needed). Tap pan to smooth tops.

Freeze 30 minutes until firm. Store in freezer.

Why This Works:

The coconut flour thickens the peanut butter perfectly so it doesn’t ooze out. The freezer sets everything instantly. No baking required.

My Experience:

This was the first of my no bake vegan desserts that fooled everyone. My brother-in-law ate four before asking if they were vegan.

He couldn’t believe it. “These are better than Reese’s,” he said. Coming from him, that’s everything.

I make these every time my sister visits now. She keeps them in her freezer. Eats one when she wants something sweet.

For more chocolate recipes, check healthy desserts.

Dessert 2: Raw Brownie Bites

⏱️ Total Time: 15 min + 1 hour chill | 👥 Makes: 20 bites
🔥 Calories: 95 per bite

Fudgy. Rich. Exactly like brownies without the oven.

Ingredients:

• 2 cups pitted dates (Medjool work best)
• 1 cup raw walnuts
• ½ cup raw cacao powder
• ¼ cup maple syrup
• 2 tbsp coconut oil, melted
• 1 tsp vanilla extract
• Pinch of salt
• Optional: vegan chocolate chips

Instructions:

Add walnuts to food processor. Pulse until finely chopped.

Add dates, cacao powder, maple syrup, coconut oil, vanilla, and salt. Process until mixture comes together and is sticky. Should form a ball when pressed.

If too dry, add more maple syrup 1 tablespoon at a time. If too wet, add more cacao powder.

Fold in chocolate chips if using.

Roll into 20 balls (about 1 tablespoon each). Place on parchment-lined tray.

Refrigerate 1 hour to firm up. Store in fridge up to 2 weeks.

Why These Beat Baked Brownies:

These no bake vegan desserts have more nutrients than regular brownies. The dates provide natural sweetness plus fiber. The walnuts add healthy fats and omega-3s.

And they’re ready in 15 minutes instead of 45.

My Experience:

I bring these to every potluck now. They disappear first. Every single time.

People always ask for the recipe. Then they’re shocked when I say “no bake vegan desserts.” They expected complicated. Got simple.

I keep a batch in my fridge constantly. When I want something sweet after dinner, I eat one. Satisfies completely without the sugar crash.

Dessert 3: Coconut Cream Pie (No Bake)

⏱️ Total Time: 30 min + 4 hours chill | 👥 Makes: 8 servings
🔥 Calories: 285 per slice

Tastes exactly like traditional coconut cream pie. No one knows it’s vegan.

Ingredients:

For crust:

• 2 cups vegan graham cracker crumbs
• 6 tbsp melted coconut oil
• 2 tbsp maple syrup

For filling:

• 2 cans (13.5 oz each) full-fat coconut milk, refrigerated overnight
• ½ cup powdered sugar
• 1 tsp vanilla extract
• 1 cup shredded coconut (unsweetened)

For topping:

• ½ cup coconut cream (from top of chilled can)
• 2 tbsp powdered sugar
• Toasted coconut flakes

Instructions:

Mix graham cracker crumbs, melted coconut oil, and maple syrup. Press firmly into bottom and up sides of 9-inch pie pan. Freeze while making filling.

Open chilled coconut milk cans. Scoop out thick cream from top (save liquid for smoothies). Place cream in bowl.

Add powdered sugar and vanilla to coconut cream. Beat with mixer 3-4 minutes until fluffy and thick.

Fold in shredded coconut.

Pour filling into prepared crust. Smooth top.

Refrigerate minimum 4 hours or overnight.

Before serving, beat remaining coconut cream with powdered sugar until fluffy. Spread on pie. Top with toasted coconut.

Why This is Better Than Baked:

Traditional coconut cream pie requires custard on the stove, blind-baking a crust, and precise temperature control.

These no bake vegan desserts skip all that. Just mix, chill, done.

My Experience:

I made this for Easter. My aunt (who’s been making coconut cream pie for 40 years) asked for the recipe.

Then I told her it was vegan and no bake. She didn’t believe me. Made me walk her through every step.

Now she makes these no bake vegan desserts too. Says they’re easier than her old recipe.

Dessert 4: Peanut Butter Banana Ice Cream

⏱️ Total Time: 5 min | 👥 Makes: 2 servings
🔥 Calories: 220 per serving

The easiest of all no bake vegan desserts. One ingredient base.

Ingredients:

• 4 ripe bananas, sliced and frozen
• 3 tbsp natural peanut butter
• 2 tbsp maple syrup (optional)
• 1 tsp vanilla extract
• Pinch of salt
• Optional toppings: vegan chocolate chips, crushed peanuts, cacao nibs

Instructions:

Place frozen banana slices in food processor or high-speed blender.

Process 5-7 minutes. Bananas will go from chunks, to crumbly, to creamy. Keep processing. Don’t give up during the crumbly stage.

When smooth and creamy like soft serve, add peanut butter, maple syrup (if using), vanilla, and salt.

Process another 1-2 minutes until completely combined.

Serve immediately for soft-serve consistency. Or freeze 2 hours for firmer ice cream.

Top with chocolate chips, peanuts, or cacao nibs.

Why This is Mind-Blowing:

Frozen bananas become creamy like ice cream. No ice cream maker. No cream. No sugar (if you skip the maple syrup).

These no bake vegan desserts prove you don’t need dairy for ice cream.

My Experience:

My kids request this every week. They don’t even know it’s healthy.

I make different versions: chocolate (add cacao powder), strawberry (add frozen strawberries), cookie dough (add almond butter and chocolate chips).

Takes 5 minutes. Feels like you’re eating real ice cream. Because you basically are.

Dessert 5: Chocolate Avocado Mousse

⏱️ Total Time: 10 min + 1 hour chill | 👥 Makes: 4 servings
🔥 Calories: 245 per serving

Rich. Creamy. Decadent. No one guesses the secret ingredient.

Ingredients:

• 2 ripe avocados
• ½ cup cacao powder
• ½ cup maple syrup
• ¼ cup almond milk
• 2 tsp vanilla extract
• Pinch of sea salt
• Optional: fresh berries, coconut whipped cream

Instructions:

Add all ingredients to food processor or blender.

Blend 2-3 minutes until completely smooth and creamy. Stop and scrape down sides as needed.

Taste and adjust sweetness if needed (add more maple syrup) or chocolate intensity (add more cacao).

Divide into 4 serving glasses or bowls.

Refrigerate minimum 1 hour to thicken.

Top with fresh berries or coconut whipped cream before serving.

Why Avocado Works:

Avocados create the perfect creamy texture that normally comes from heavy cream. They’re neutral enough that chocolate flavor dominates.

Research in Critical Reviews in Food Science and Nutrition shows that avocados provide healthy monounsaturated fats that actually improve nutrient absorption.

My Experience:

I served this at a dinner party without mentioning the avocado. Everyone loved it.

Then I told them the secret ingredient. Half the table refused to believe me. Made me show them the avocado skins.

These no bake vegan desserts prove vegetables can be dessert. And no one complains.

Dessert 6: Cashew Cheesecake Bars

⏱️ Total Time: 30 min + 4 hours freeze | 👥 Makes: 12 bars
🔥 Calories: 295 per bar

Tastes exactly like traditional cheesecake. The texture is perfect.

Ingredients:

For crust:

• 1½ cups raw almonds
• 1 cup pitted dates
• 2 tbsp coconut oil
• Pinch of salt

For filling:

• 2 cups raw cashews (soaked 4 hours or overnight)
• ½ cup coconut cream
• ½ cup maple syrup
• ⅓ cup coconut oil, melted
• ¼ cup lemon juice
• 1 tbsp vanilla extract
• Pinch of salt

Instructions:

Line 8×8 inch pan with parchment paper.

Pulse almonds in food processor until finely ground. Add dates, coconut oil, and salt. Process until mixture sticks together.

Press crust firmly into bottom of prepared pan. Freeze while making filling.

Drain soaked cashews. Add to blender with coconut cream, maple syrup, melted coconut oil, lemon juice, vanilla, and salt.

Blend on high 3-5 minutes until completely smooth and creamy. Stop and scrape sides as needed.

Pour filling over crust. Smooth top.

Freeze minimum 4 hours or overnight.

Let sit at room temperature 10 minutes before slicing. Cut into 12 bars.

Why Cashews are Magic:

Soaked cashews blend into the creamiest texture. Identical to cream cheese. Perfect for these no bake vegan desserts.

My Experience:

I made this for my sister’s birthday. She cried. Again.

“I never thought I’d have cheesecake again,” she said. But this was better than any cheesecake she remembered.

These no bake vegan desserts don’t taste like substitutes. They taste like the real thing. Sometimes better.

Dessert 7: Energy Balls (Chocolate Chip Cookie Dough)

⏱️ Total Time: 15 min | 👥 Makes: 20 balls
🔥 Calories: 120 per ball

Tastes like cookie dough. Portable. Perfect for meal prep.

Ingredients:

• 1 cup raw cashews
• 1 cup pitted dates
• ¼ cup almond flour
• 3 tbsp almond butter
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• Pinch of salt
• ½ cup vegan chocolate chips

Instructions:

Pulse cashews in food processor until finely ground.

Add dates, almond flour, almond butter, maple syrup, vanilla, and salt. Process until mixture comes together and is sticky.

Transfer to bowl. Fold in chocolate chips.

Roll into 20 balls (about 1 tablespoon each).

Store in fridge up to 2 weeks or freezer up to 3 months.

My Experience:

I make a batch of these no bake vegan desserts every Sunday. Keep them in a container in the fridge.

When I want something sweet, I eat one. When my kids want a snack, they grab one. When I need pre-workout fuel, I eat two.

They’re not just dessert. They’re everything.

Dessert 8: Mango Coconut Chia Pudding

⏱️ Total Time: 10 min + 4 hours chill | 👥 Makes: 4 servings
🔥 Calories: 215 per serving

Tropical. Creamy. Looks fancy. Takes 10 minutes.

Ingredients:

For chia pudding:

• 1½ cups coconut milk
• 6 tbsp chia seeds
• 3 tbsp maple syrup
• 1 tsp vanilla extract

For mango layer:

• 2 ripe mangoes, diced
• 2 tbsp lime juice
• 1 tbsp maple syrup

Instructions:

Whisk together coconut milk, chia seeds, maple syrup, and vanilla in bowl.

Let sit 5 minutes. Whisk again to prevent clumping.

Cover and refrigerate minimum 4 hours or overnight. Chia seeds will absorb liquid and create pudding texture.

Blend half the diced mango with lime juice and maple syrup until smooth. Keep remaining mango diced for topping.

In serving glasses, layer chia pudding, mango puree, diced mango. Repeat.

Top with coconut flakes and fresh mint if desired.

Why Chia Pudding Works:

Chia seeds absorb liquid and create creamy pudding texture automatically. No cooking. No stirring. Just wait.

Perfect for these no bake vegan desserts.

My Experience:

I make this in mason jars Sunday night. Have four breakfasts or desserts ready for the week.

It’s one of those no bake vegan desserts that feels like I spent an hour making it. Actually took 10 minutes.

Dessert 9: Peanut Butter Oat Bars

⏱️ Total Time: 15 min + 2 hours freeze | 👥 Makes: 16 bars
🔥 Calories: 185 per bar

Chewy. Satisfying. Like granola bars but better.

Ingredients:

• 2 cups rolled oats
• 1 cup natural peanut butter
• ½ cup maple syrup
• ¼ cup coconut oil, melted
• 1 tsp vanilla extract
• Pinch of salt
• ½ cup vegan chocolate chips

For chocolate topping:

• 1 cup vegan chocolate chips
• 2 tbsp coconut oil

Instructions:

Line 8×8 inch pan with parchment paper.

Mix oats, peanut butter, maple syrup, melted coconut oil, vanilla, and salt in bowl until combined.

Fold in chocolate chips.

Press mixture firmly into prepared pan. Pack down hard so bars stay together.

Melt chocolate chips and coconut oil together. Pour over oat mixture. Spread evenly.

Freeze 2 hours until firm.

Let sit at room temperature 5 minutes before cutting into 16 bars.

Store in freezer.

My Experience:

These no bake vegan desserts are my pre-workout fuel. I eat one before the gym. Perfect energy without the crash.

My husband eats them for breakfast. My kids eat them for snacks. I eat them for dessert.

We go through a batch in 3 days.

Dessert 10: Chocolate Coconut Truffles

⏱️ Total Time: 20 min + 1 hour chill | 👥 Makes: 24 truffles
🔥 Calories: 95 per truffle

Elegant. Gift-worthy. Taste like expensive chocolates.

Ingredients:

• 1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
• 2 cups vegan dark chocolate chips
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• Pinch of salt

For coating:

• ½ cup cacao powder
• ½ cup shredded coconut
• ½ cup crushed nuts

Instructions:

Open chilled coconut milk. Scoop out thick cream (about 1 cup). Save liquid for smoothies.

Melt chocolate chips in double boiler or microwave. Let cool 5 minutes.

Mix coconut cream, melted chocolate, maple syrup, vanilla, and salt until smooth.

Refrigerate 1 hour until firm enough to scoop.

Scoop tablespoon-sized amounts. Roll into balls.

Roll in cacao powder, shredded coconut, or crushed nuts.

Store in fridge up to 2 weeks.

My Experience:

I made these no bake vegan desserts for Christmas gifts. Put them in little boxes with ribbon.

Everyone thought I bought them from a fancy chocolate shop. Cost me maybe $8 to make 24 truffles.

They’re now my go-to hostess gift.

Dessert 11: Strawberry Coconut Ice Cream

⏱️ Total Time: 10 min + 4 hours freeze | 👥 Makes: 4 servings
🔥 Calories: 195 per serving

Creamy. Fruity. Better than dairy ice cream.

Ingredients:

• 2 cans (13.5 oz each) full-fat coconut milk, refrigerated overnight
• 2 cups frozen strawberries
• ½ cup maple syrup
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

Open chilled coconut milk cans. Scoop out all the thick cream. You should have about 2 cups total.

Add coconut cream, frozen strawberries, maple syrup, vanilla, and salt to blender.

Blend until completely smooth and creamy.

Pour into freezer-safe container. Freeze minimum 4 hours.

Let sit at room temperature 5-10 minutes before scooping.

Why This Beats Store-Bought:

Most vegan ice creams are full of stabilizers and gums. These no bake vegan desserts use just real ingredients.

My Experience:

My kids like this better than regular ice cream. They request it constantly in summer.

I make different versions: chocolate (add cacao powder), vanilla (skip strawberries, add more vanilla), mint chip (add peppermint extract and chocolate chips).

Dessert 12: Almond Joy Bars

⏱️ Total Time: 25 min + 2 hours freeze | 👥 Makes: 12 bars
🔥 Calories: 245 per bar

Tastes exactly like Almond Joy candy bars. These no bake vegan desserts are addictive.

Ingredients:

For coconut layer:

• 3 cups shredded coconut (unsweetened)
• ½ cup coconut oil, melted
• ½ cup maple syrup
• 1 tsp vanilla extract
• Pinch of salt

For chocolate coating:

• 2 cups vegan chocolate chips
• 2 tbsp coconut oil
• 12 whole almonds

Instructions:

Line 8×8 inch pan with parchment paper.

Mix shredded coconut, melted coconut oil, maple syrup, vanilla, and salt until well combined.

Press firmly into prepared pan. Freeze 30 minutes.

Cut into 12 bars. Press one almond into top of each bar.

Freeze another 30 minutes.

Melt chocolate chips and coconut oil together until smooth.

Dip each bar into melted chocolate, coating completely. Place on parchment-lined tray.

Freeze until chocolate sets (about 1 hour).

Store in freezer.

My Experience:

These were my sister’s Halloween treat request. She used to love Almond Joy bars before going vegan.

These no bake vegan desserts taste identical. Maybe better. The coconut layer is creamier.

I make a batch every month. They last about a week.

For more healthy sweet options, check healthy desserts.

Why No Bake Vegan Desserts Changed My Kitchen

Before discovering these recipes, I dreaded making dessert for my vegan sister.

Would spend hours researching. Buy specialty ingredients. Follow complicated instructions. End result: okay at best.

My sister would eat it politely. But I could tell she wasn’t satisfied.

What Changed:

I stopped trying to replicate traditional desserts with vegan substitutes. Started looking at naturally vegan ingredients that create amazing textures.

Dates for sweetness and binding. Cashews for creaminess. Coconut cream for richness. Avocados for mousse texture.

These no bake vegan desserts don’t taste like substitutes. They taste like real desserts. Because they are.

The Results:

My sister finally feels included at family gatherings. My non-vegan family requests these desserts. I spend less time in the kitchen.

And honestly? I eat these more than traditional desserts now. They’re just better.

For more quick dessert ideas, see 15 minute healthy dinners.

My No Bake Vegan Desserts System

Essential Ingredients I Always Have:

• Dates (Medjool for sweetness)
• Raw cashews (for creaminess)
• Coconut milk (full-fat, for richness)
• Coconut oil (for texture)
• Maple syrup (for liquid sweetness)
• Cacao powder (for chocolate)
• Vanilla extract (for flavor)
• Sea salt (enhances everything)

Essential Equipment:

• Food processor (for most recipes)
• High-speed blender (for super smooth)
• 8×8 inch pan (for bars)
• Muffin tin (for cups)
• Parchment paper (everything)

Total investment: Under $30

These ingredients and tools make all 12 no bake vegan desserts possible.

Common Mistakes with No Bake Vegan Desserts

Mistake 1: Not Soaking Cashews

First time I made cashew cheesecake, I didn’t soak the cashews. Blender struggled. Filling was grainy.

The Fix: Soak cashews minimum 4 hours. Overnight is better. Makes them blend completely smooth.

Mistake 2: Using Light Coconut Milk

Light coconut milk won’t work for these no bake vegan desserts. You need the fat from full-fat coconut milk for creaminess.

The Fix: Always buy full-fat coconut milk. Refrigerate overnight. Use the thick cream.

Mistake 3: Not Freezing Long Enough

I got impatient with the peanut butter cups. Tried to eat them after 15 minutes. They fell apart.

The Fix: Follow the freeze times. They’re there for a reason. Texture depends on it.

Mistake 4: Skipping the Salt

Salt in dessert seems weird. But it’s essential. Without it, these no bake vegan desserts taste flat.

The Fix: Always add the pinch of salt. It enhances sweetness and chocolate flavor.

Quick Questions About No Bake Vegan Desserts

Do these really taste as good as regular desserts?

Yes. Sometimes better. My non-vegan family and friends prefer these.

Where do I find these ingredients?

Regular grocery stores carry everything. Cashews, dates, coconut milk, cacao powder – all standard items now.

How long do they last?

Most last 1-2 weeks in the fridge. Many freeze well for 2-3 months.

Are these actually healthy?

They’re made with whole food ingredients. Natural sweeteners. Healthy fats. Much better than processed desserts.

But they’re still desserts. Enjoy in moderation.

Can I make these if I’m not vegan?

Absolutely! These no bake vegan desserts are for everyone. You don’t need to be vegan to enjoy them.

Want more easy recipes? Check quick healthy dinners for weight loss and 30 minute high protein dinners.

More Recipe Ideas

Want protein-packed options? Try high protein meal prep and high protein low calorie meal prep.

Looking for breakfast inspiration? See high protein breakfast.

Need smoothie ideas? Browse protein smoothie recipes.

The Truth About No Bake Vegan Desserts

The dessert industry wants you to believe vegan desserts require specialty ingredients, complicated techniques, and hours of work.

They want you buying their expensive pre-made vegan desserts instead.

It’s all marketing.

The truth: No bake vegan desserts are simple. Use ingredients you can find anywhere. Take less time than traditional desserts.

Dates. Cashews. Coconut. Chocolate. That’s basically it.

My sister doesn’t feel left out anymore. My family actually prefers these desserts. I spend less time baking.

You don’t need dairy or eggs for incredible desserts. You just need good recipes.

Start with one recipe this week. Make the chocolate peanut butter cups tomorrow.

Within 20 minutes, you’ll understand why no bake vegan desserts transformed my kitchen.

Real ingredients. Real easy. Real delicious.