Holiday parties are fun for many reasons, and the food you share is typically one of them—especially the desserts. But often the desserts can be full of butter, milk, and eggs. If you’re hosting a vegan party or have vegan guests, you need yummy vegan desserts that your guests will actually enjoy eating. These recipes are perfect for delighting in the sweetness of the holidays free of any animal products. Getting creative with ingredients and stepping outside the traditional desserts of cakes, cupcakes, and ice cream is the way to go when you’re looking for vegan dessert options. Festive Holiday Chocolate Bark, Oatmeal Cranberry Coconut Cookies, Honey Roasted Pears with Pecans, Chewy Gingerbread Cookies, and Peppermint Chocolate Truffles are what’s on the menu for your next holiday party. Can you believe they’re all vegan? Your guests won’t even know the difference, and they will be raving about these vegan desserts for future holidays to come.
Ingredients:
Preheat your oven to 250 degrees F.
In a small bowl, whisk the honey, vinegar, lemon juice, cinnamon, and salt together until mixed.
Arrange pears cut side down in a medium-sized baking dish and pour honey mixture over the pears. Cover the dish with aluminum foil and roast for 20 minutes.
Remove the foil, flip the pears over, and spoon the pan juices over the fruit.
Continue roasting for an additional 20 minutes, uncovered. Pears should be soft but still hold their shape when finished.
Remove pears from the oven and let cool for about 5 minutes.
Once they have cooled a bit, arrange pears cut side up on a plate. Sprinkle chopped pecans, cinnamon, and goat cheese on all 8 pear halves. Drizzle with honey to finish.
Makes 8 pear halves
Ingredients:
Preheat your oven to 350 degrees F and line a large baking sheet with parchment paper.
Combine the almond flour, coconut flour, baking powder, ginger, and cinnamon in a large mixing bowl. Mix well and break up any clumps using a fork. Add in the coconut oil, flax egg, vanilla, molasses, and maple syrup. Mix everything again until all the ingredients are incorporated together and a dough forms.
Roll the dough into small, even-sized balls and place them on the baking sheet. Flatten each ball with the palm of your hand. Bake in the oven for 12 to 15 minutes. Remove from the oven and let cool.
Makes 24 mini cookies
Ingredients:
Add your dates to a bowl and cover with the hot water. Let the dates soak for about 10 minutes until they become soft.
Drain the dates and add them to a food processor with the cocoa powder, peppermint extract, and coconut oil. Process the mixture until ingredients are mixed together and dates are broken down.
Remove the mixture and scoop into teaspoon-sized balls using a spoon. Place them on a parchment-lined baking sheet and put them in the freezer. They need to harden for about 10 minutes so you can roll them into balls.
Melt the chocolate by adding the chocolate chips to a small bowl and microwaving for 30 seconds at a time, stirring in between until melted.
Take your truffles from the freezer and roll them into balls using your hands. Roll each ball into the melted chocolate and put it back on the baking sheet. Top with salt and let harden for 10 minutes before serving.
Makes 10 truffles
Ingredients:
Line a large baking sheet with parchment paper.
Fill a large pot with water and add a bowl or smaller pot inside. Bring the water to a boil and reduce to low. Be sure that no water can reach the smaller bowl or pot.
Add your dark chocolate by breaking it into pieces in the small bowl or pot. Stir as it melts and remove from heat as soon as it’s melted. Be careful not to overheat the chocolate.
Pour your melted chocolate on the parchment-lined baking sheet. Smooth the chocolate into a flat, even layer about ⅓ inch thick. Sprinkle your dried cranberries, pumpkin seeds, and coconut evenly across the chocolate layer.
Put your baking sheet in the fridge and let chill for 30 minutes until the chocolate is firm again. Once the chocolate is firm, you can break it into pieces. No need to keep them uniform, just break away! Different sizes are fine.
Serves 8
Ingredients:
Preheat your oven to 350 degrees F. Line a large baking sheet with parchment paper. Combine rolled oats, almond flour, baking soda, cinnamon, salt, cranberries, and coconut flakes in a large mixing bowl.
In a separate bowl, combine melted coconut oil, maple syrup, and flax eggs. Whisk together and pour into the large bowl with dry ingredients.
Take the dough and roll into balls. Flatten cookie dough balls on your baking sheet and bake for 12 to 15 minutes until golden brown.
Makes 24 cookies
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1. Honey Roasted Pears with Pecans
Using fruit is an easy way to make a delicious vegan dessert. Fruit is a naturally sweet treat, so you don’t need to do too much to it. These Honey Roasted Pears with Pecans are delectable, simple to make, and healthy too.Ingredients:
- 4 pears, ripe but still firm, halved and seeds scooped out
- ½ cup honey
- ¼ cup white wine vinegar
- Juice of 1 lemon
- ¼ teaspoon ground cinnamon
- ¼ teaspoon Himalayan pink salt
- ¼ cup chopped pecans
Preheat your oven to 250 degrees F.
In a small bowl, whisk the honey, vinegar, lemon juice, cinnamon, and salt together until mixed.
Arrange pears cut side down in a medium-sized baking dish and pour honey mixture over the pears. Cover the dish with aluminum foil and roast for 20 minutes.
Remove the foil, flip the pears over, and spoon the pan juices over the fruit.
Continue roasting for an additional 20 minutes, uncovered. Pears should be soft but still hold their shape when finished.
Remove pears from the oven and let cool for about 5 minutes.
Once they have cooled a bit, arrange pears cut side up on a plate. Sprinkle chopped pecans, cinnamon, and goat cheese on all 8 pear halves. Drizzle with honey to finish.
Makes 8 pear halves
2. Chewy Gingerbread Cookies
Gingerbread is a classic holiday treat. Ginger has a spicy flavor that warms up the body from the inside out. What more could you want from a dessert? These cookies are simple to make and have a nice chewy texture that all your holiday party guests will love. Make two batches because these little vegan treats will go quick!Ingredients:
- 2 cups almond flour
- ½ cup coconut flour
- 3 teaspoons baking powder
- 4 teaspoons ground ginger
- 2 teaspoons cinnamon
- 4 tablespoons coconut oil, melted
- 1 flax “egg” (2 tablespoons ground flaxseed + 4 tablespoons warm water, mixed until thickened)
- 2 teaspoons vanilla extract
- ½ cup maple syrup
- ½ cup molasses
Preheat your oven to 350 degrees F and line a large baking sheet with parchment paper.
Combine the almond flour, coconut flour, baking powder, ginger, and cinnamon in a large mixing bowl. Mix well and break up any clumps using a fork. Add in the coconut oil, flax egg, vanilla, molasses, and maple syrup. Mix everything again until all the ingredients are incorporated together and a dough forms.
Roll the dough into small, even-sized balls and place them on the baking sheet. Flatten each ball with the palm of your hand. Bake in the oven for 12 to 15 minutes. Remove from the oven and let cool.
Makes 24 mini cookies
3. Peppermint Chocolate Truffles
Peppermint and chocolate … what could be better? Chocolate is decadent and satisfying while peppermint freshens the breath and leaves you feeling invigorated. These little truffles are perfect for a party because each guest can easily grab one and pop it in their mouth. Peppermint Chocolate Truffles are a must at your holiday party!Ingredients:
- 1 cup packed, pitted dates
- 3 cups hot water
- ⅓ cup of cocoa powder
- ½ teaspoon peppermint extract (alcohol-free)
- 3 tablespoons coconut oil
- ⅓ cup vegan chocolate chips (Enjoy Life brand is great)
- ¼ teaspoon coarse sea salt (for topping)
Add your dates to a bowl and cover with the hot water. Let the dates soak for about 10 minutes until they become soft.
Drain the dates and add them to a food processor with the cocoa powder, peppermint extract, and coconut oil. Process the mixture until ingredients are mixed together and dates are broken down.
Remove the mixture and scoop into teaspoon-sized balls using a spoon. Place them on a parchment-lined baking sheet and put them in the freezer. They need to harden for about 10 minutes so you can roll them into balls.
Melt the chocolate by adding the chocolate chips to a small bowl and microwaving for 30 seconds at a time, stirring in between until melted.
Take your truffles from the freezer and roll them into balls using your hands. Roll each ball into the melted chocolate and put it back on the baking sheet. Top with salt and let harden for 10 minutes before serving.
Makes 10 truffles
4. Festive Holiday Chocolate Bark
This chocolate bark is beautiful to look at and even more delicious to eat. It’s beyond easy to make, and you don’t have to be particular with the presentation because the messier the better with this recipe. Festive Holiday Chocolate Bark is another yummy vegan recipe to include at the treat table at your next holiday gathering.Ingredients:
- 14 oz. vegan dark chocolate bar (70% cacao content)
- 2 cups dried cranberries
- 1 cup shelled pumpkin seeds, chopped
- ½ cup unsweetened shredded coconut
Line a large baking sheet with parchment paper.
Fill a large pot with water and add a bowl or smaller pot inside. Bring the water to a boil and reduce to low. Be sure that no water can reach the smaller bowl or pot.
Add your dark chocolate by breaking it into pieces in the small bowl or pot. Stir as it melts and remove from heat as soon as it’s melted. Be careful not to overheat the chocolate.
Pour your melted chocolate on the parchment-lined baking sheet. Smooth the chocolate into a flat, even layer about ⅓ inch thick. Sprinkle your dried cranberries, pumpkin seeds, and coconut evenly across the chocolate layer.
Put your baking sheet in the fridge and let chill for 30 minutes until the chocolate is firm again. Once the chocolate is firm, you can break it into pieces. No need to keep them uniform, just break away! Different sizes are fine.
Serves 8
5. Oatmeal Cranberry Coconut Cookies
Chewy, soft, flavorful, and satisfying … just a few words to describe these Oatmeal Cranberry Coconut Cookies. With festive ingredients like cinnamon and cranberries, these cookies are a must-have on your holiday party dessert table!Ingredients:
- 4 cups rolled oats
- 2 cups almond flour
- 1 teaspoon baking soda
- 1 ½ tablespoons ground cinnamon
- 1 teaspoon Himalayan pink salt
- ⅔ cup dried cranberries
- ⅔ cup unsweetened shredded coconut
- ⅔ cup coconut oil, melted
- ⅔ cup maple syrup
- 4 flax "eggs" (4 tablespoons ground flaxseed + 8 tablespoons warm water, mixed until thickened)
Preheat your oven to 350 degrees F. Line a large baking sheet with parchment paper. Combine rolled oats, almond flour, baking soda, cinnamon, salt, cranberries, and coconut flakes in a large mixing bowl.
In a separate bowl, combine melted coconut oil, maple syrup, and flax eggs. Whisk together and pour into the large bowl with dry ingredients.
Take the dough and roll into balls. Flatten cookie dough balls on your baking sheet and bake for 12 to 15 minutes until golden brown.
Makes 24 cookies
Drink and Dessert Suggestions
You can also serve drinks to go with these vegan treats. Try the following drink and dessert combinations:- Honey Roasted Pears with Pecans tastes great with vegan spiced eggnog.
- Festive Holiday Chocolate Bark and Peppermint Chocolate Truffles go well with an almond milk latte.
- Oatmeal Cranberry Coconut Cookies and Chewy Gingerbread Cookies are delicious with a spiced apple cider.
Feeling stressed or anxious? Discover Deepak Chopra’s keys to creating a simple, nourishing meditation practice, and invite calm and relaxation into every day with our Primordial Sound Meditation Online Course. Learn More.
