Celebrate World Vegan Month in November with these yummy sweet treats. Whether you’re a dedicated vegan or just looking for something deliciously different, these desserts promise to bring joy with each bite. 

Millionaire shortbread 

Serves 8 // Cooking Time 25 minutes  

Ingredients 

For the crust 

1½ cups flour
½ cup wholewheat flour
½ cup sugar
½ tsp salt
¾ cup olive oil
2 tsp vanilla essence 

For the date caramel 

2 cups dried pitted dates
½ cup peanut butter
Pinch salt
1 tsp vanilla essence 

For the chocolate 

320g vegan chocolate, melted
1 tbsp olive oil 

Method 

For the shortbread 

1. Preheat oven to 180°C and lightly grease a rectangular tart tin.
2. Sift the dry ingredients together in a large bowl and make a well in the centre. Add the oil and vanilla and mix until a dough forms.
3. Press the dough into the prepared tin and bake blind for 15 minutes. Allow it to cool completely.

For the date caramel 

1. Soak the dates in boiling water for 5 minutes, then drain. Reserve the soaking liquid.
2. Add the dates, peanut butter, salt, vanilla and 3 tablespoons of the soaking liquid to a food processor. Blend until smooth.
3. Spread the caramel evenly over the cooled shortbread and refrigerate for 10 minutes.

For the chocolate 

1. Whisk the melted chocolate and oil together and pour over the caramel layer, smoothing it over with a knife.
2. Once even, swirl the chocolate slightly for decoration and refrigerate until set. Cut into slices and serve.

DID YOU KNOW?
The majority of peanut butters and dark chocolates available at local supermarkets are vegan. Peanut butter is simply peanuts, oil and salt, and properly made dark chocolate shouldn’t contain any dairy. Always check your labels to be sure, though. 

 

No-bake vegan brownies with cherry sorbet 

Serves 12 // Cooking Time 1 hour, plus Chilling and Freezing Time 

Ingredients  

For the brownies 

2½ cups dates, pitted (if dried, soak in warm water for 10 minutes, then drain)
1½ cups raw walnuts, plus extra for topping
1 cup raw almonds
¾ cup cacao powder or unsweetened cocoa
2 tbsp cacao nibs, plus extra for topping
¼ tsp sea salt  

For the ganache  

¼ cup almond milk
1 cup dairy-free dark chocolate, chopped
¼ tsp sea salt
2 tbsp coconut oil, melted
¼–½ cup icing sugar  

For the cherry sorbet  

1 punnet cherries, pitted and frozen
100ml fruit juice of choice 

Method 

For the brownies  

1. Line a 20cm × 20cm dish with baking paper.
2. Blend dates in a food processor. Remove and set aside. 
3. Roughly chop ½ cup walnuts and set aside.
4. Finely grind the remaining 1 cup walnuts and the almonds in the food processor. Add cacao/cocoa powder, cacao nibs and salt and pulse to combine.
5. While processing, drop small handfuls of the date pieces into the processor’s spout. Continue until you have a dough that holds together when squeezed in your hand. (You may not need to use all the dates.)
6. Transfer the brownie mixture to the prepared dish and sprinkle with the ½ cup chopped walnuts and the extra cacao nibs. Toss to distribute evenly throughout the mixture.
7. Using your hands or the back of a wooden spoon, press down the brownie mixture until flat and firm. (Cover with clingfilm to prevent it from )
8. For slightly thicker, denser brownies, lift up the paper to remove the brownies from the dish and slightly squeeze in the sides to create a smaller square.
9. Chill in the freezer or fridge for 10–15 minutes, or until firm.

For the ganache 

1. Microwave the almond milk for 45 seconds, or until hot. Or heat in a pot until just simmering, then transfer to a bowl.
2. Immediately add the chocolate to the hot milk and cover. Let it stand for 2 minutes to melt.
3. Add the salt to the milk and stir gently with a wooden spoon. Whisk in the melted coconut oil and chill in the fridge for 10 minutes.
4. Remove from the fridge and add sugar a few tablespoons at a time, whisking to combine, until the ganache is light and fluffy.
5. Ice brownies generously with ganache and top with extra nuts and cacao nibs. 
6. Cut into 12 squares and store in an airtight container at room temperature for three to four days, or in the freezer for up to one month.

For the cherry sorbet 

1. Just before serving, blend cherries in a food processor until the consistency is similar to sorbet. Sweeten with juice to taste, pulsing to incorporate. 

 

Chia pudding with raspberry jam corn cake bars 

Serves 2–4 // Total Time 45 minutes 

 

Ingredients 

For the corn cake bars 

7 corn cakes, crushed
1 cup smooth peanut butter, plus extra for swirling
⅓ cup coconut oil, melted, plus extra for topping
¼ cup golden syrup
1 tsp vanilla extract
150g dark chocolate, chopped  

For the raspberry chia jam 

1⅓ cup fresh raspberries
¼ cup chia seeds
⅓ cup golden syrup
1 tsp vanilla
1 lemon, zested and juiced 

For the chia pudding 

⅓ cup chia seeds
1⅓ cups milk
1 cup yoghurt
3 heaped Tbsp cocoa powder
1–2 tsp syrup
¼ cup peanut butter  

Method 

1. Grease and line a square, 20cm x 20cm, baking tin.
2. Break corn cakes up and place in a food processor. Blitz until chunky.
3. Place ¾ cup peanut butter, coconut oil, syrup and vanilla in a bowl. Heat in the microwave at xx-second intervals, stirring before returning to the microwave, until melted and smooth.
4. Add the corn cakes and mix well to coat. Press mixture into prepared tin and place in the freezer.
5. For the raspberry chia jam, place all the ingredients in a saucepan, mash the raspberries and simmer until the chia seeds have puffed up and the jam starts to get gooey. Remove from heat.
6. Add jam to the frozen corn layer and smooth out. Freeze for another 20 minutes.
7. In one bowl, melt chocolate and 2 tsp of the extra coconut oil in the microwave at 20-second intervals, stirring in between, until smooth.
8. In another bowl, melt together remaining ¼ cup peanut butter and 1 Tbsp coconut oil using the same process..
9. Add dollops of melted chocolate and peanut butter on top of the jam layer, using a knife to swirl through. Place in the freezer until needed.
10. For the chia pudding, add chia seeds to 1 cup milk and soak for 20 minutes, or until plump, then stir through the rest of the milk.
11. Add the 1 cup milk to a bowl, soak the chia seeds, and the rest of the milk, then mix in the yoghurt, cocoa powder, syrup and peanut butter. Spoon into two glasses.
12. Using a hot knife, slice the corn cakes into bars and serve with your chia pudding.add the 1 cup milk to a bowl, soak the chia seeds, and the rest of the milk, then mix in the yoghurt 

  

Vegan pavlova with cardamom and pineapple 

Serves 8 // Cooking Time 1 hour 40 minutes 

 

Ingredients 

For the topping 

1 tin coconut cream
1 cup yoghurt  

For the vegan pavlova  

1 cup aquafaba (liquid from a tin of chickpeas)
¼ tsp cream of tartar
1 cup brown sugar
2 tsp ground cardamom 

For serving 

½ pineapple, peeled and sliced
⅓ cup fresh coconut shavings’ 

Method 

1. Place the coconut cream in the freezer to partially solidify.

For the vegan pavlova 

1. Preheat oven to 170°C and line a baking tray.
2. Whip aquafaba and cream of tartar in a stand mixer until frothy. 
3. Gradually add the sugar and beat for 10 minutes, or until thick and glossy.
4. Toast cardamom in a dry pan until fragrant. Allow to cool before gently folding into the meringue.
5. Dollop spoonfuls onto a baking tray in a circle. Make peaks using the back of a spoon.
6. Bake for 40 minutes, or until set, then turn the oven off and allow the meringue to crisp up for an hour.

For the coconut cream 

1. Remove the solid layer of the coconut cream and mix through yoghurt. Dollop on top of meringue.
2. Top with pineapple and coconut shavings.

Also read: Impress your vegan friends with these great dishes