Our Recipes: Vegan Desserts | Forks Over Knives

Roasted Pineapple with Fresh Mint

Mary Margaret Chappell — Tue, 09 Jan 2024 18:57:33 +0000

Three simple ingredients create a gorgeous fruit-forward dessert that’s 100% free of added sugar and fat. Roasting pineapple chunks turns their tart juices caramel-sweet, and the mellowed-out tropical flavor pairs beautifully with tangy pomegranate arils. Chopped fresh mint adds a mouthwatering aromatic component and invokes the flavor profile of a fancy tiki drink, sans alcohol. Plus, the juice collected from the cut-up pineapple doubles as a fruit syrup that you can spoon over this refreshing treat!

Tip: Use a silicone baking mat to roast the pineapple; it transfers heat better than foil or parchment.

For more pineapple dessert inspiration, check out these tasty ideas:

Yield: Makes 4 cups

Time: 40 minutes

1 large pineapple, peeled and cut into chunks, or 6 cups frozen pineapple chunks, thawed
6 to 8 fresh mint leaves, thinly sliced
½ cup fresh or thawed frozen pomegranate arils

Instructions

Preheat oven to 450°F. Line a baking sheet with a silicone baking mat. Place pineapple chunks in a colander over a large bowl; let stand 5 to 10 minutes to drain and catch juice. Stir mint into juice in bowl.
Spread pineapple chunks on the prepared baking sheet. Roast 25 minutes or until fruit begins to brown and caramelize on the edges, turning once or twice for even browning.
Transfer hot pineapple to the bowl with juice and mint; toss to coat. Serve warm, at room temperature, or chilled. Just before serving, fold in pomegranate arils. If you like, garnish with additional fresh mint.

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Creamy Sweet Potato Pudding

Ellen Boeke — Thu, 21 Dec 2023 17:19:06 +0000

The secret to creating a silky smooth sweet potato pudding? Ripe avocado. The creamy green fruit adds luscious texture to the potatoes, and any avocado flavor is masked by caramel-like dates and sweet vanilla extract. Sweet and spicy pecans add a pleasant crunch to this heavenly dessert, while a pinch of sea salt on each serving really makes the flavors pop. Dig into this produce-packed pudding when you’re craving an indulgent treat without all the unhealthy ingredients.

For more inspiration, check out these tasty ideas:

Yield: Makes 3 cups

Time: 4 hours 25 minutes

1 10-oz. purple sweet potato, peeled and coarsely chopped
1 ripe avocado, halved, seeded, and peeled
¾ to 1 cup unsweetened, unflavored plant-based milk
6 Medjool dates, pitted and soaked
1 teaspoon pure vanilla extract
Pinch sea salt
3 tablespoons whole or broken pecans
2 teaspoons pure cane sugar
Pinch cayenne pepper (optional)
Flaky sea salt, to taste

Instructions

Place potato pieces in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 7 minutes or until very tender. Transfer to a food processor and let cool.
Add the next five ingredients (through pinch salt) to food processor. Process until smooth, adding more milk if needed to reach desired consistency. Spoon into six 4-oz. serving dishes. Cover and chill at least 4 hours.
Meanwhile, place pecans in a dry small skillet. Sprinkle with sugar and cayenne (if using). Heat over medium 5 minutes or until sugar melts and coats nuts, stirring occasionally. Transfer to a parchment-lined plate. Sprinkle lightly with flaky salt. Let cool.
Sprinkle pudding with glazed pecans.

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Sweet Potato and Pineapple Crisp

Ellen Boeke — Tue, 12 Dec 2023 18:13:40 +0000

Sweet potato and pineapple may not be an obvious combo, but the balance of earthy sweetness from the spuds and lip-puckering brightness of the juicy fruit are truly a match made in heaven. Here, this crave-worthy combo is mixed with maple syrup, ginger, and cloves before being topped with a crunchy oat and walnut crumble. Shredded coconut adds an extra layer of tropical intrigue, ensuring each bite transports you to a beachside cabana. Serve this unique pineapple crisp with Aquafaba Whipped Cream or banana nice cream for an extra decadent experience.

For more fruity crisp and cobbler recipes, check out these tasty ideas:

Yield: Makes one 2-quart crisp

Time: 2 hours 15 minutes

2 lb. sweet potatoes, peeled and cut into 1-inch pieces
Sea salt, to taste
3 cups chopped fresh pineapple
½ cup unsweetened pineapple juice
6 tablespoons pure maple syrup
2 tablespoons white whole wheat flour
½ teaspoon ground ginger
⅛ teaspoon ground cloves
¾ cup quick-cooking rolled oats
¼ cup chopped walnuts
3 tablespoons unsweetened flaked coconut

Instructions

Preheat oven to 400°F. Place sweet potatoes on a parchment-lined baking sheet. Season with salt. Roast 30 minutes or until just tender.
Reduce oven temperature to 375°F. In a large mixing bowl combine roasted sweet potatoes, pineapple, pineapple juice, and 2 tablespoons of the maple syrup. Sprinkle with flour, ginger, and cloves; toss to combine. Spread evenly in a 2-quart baking dish.
For topping, in a medium bowl stir together oats, walnuts, coconut, and the remaining 4 tablespoons maple syrup. Spoon over sweet potato mixture.
Bake, uncovered, 25 to 30 minutes or until filling is bubbly and topping is lightly browned. Cool slightly on a wire rack. Cut into six slices and serve warm.

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Sweet Potato Chocolate Chip Cookies

Ellen Boeke — Mon, 04 Dec 2023 18:15:44 +0000

Mashed sweet potatoes make a soft, lightly sweet cookie that you can enjoy for dessert or as a snack with a cup of tea. Dairy-free chocolate chips add bursts of creamy cacao goodness to each bite, but you could easily add in a handful of your favorite nuts to switch up the flavor profile. This recipe yields 20 cookies, which is the perfect size for bringing to a festive potluck or group gathering!

Tip: For 1 cup mashed sweet potato, peel and coarsely chop one 8-oz. sweet potato. Place potato pieces in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 7 to 10 minutes or until very tender. Transfer potato to a bowl and mash until smooth (or press through a ricer), adding water, 1 tablespoon at a time, as needed to make creamy.

For more sweet potato desserts, check out these tasty ideas:

Yield: Makes 20 cookies

Time: 45 minutes

1¼ cups mashed sweet potatoes (see tip in intro)
¼ cup unsweetened, unflavored plant-based milk
3 tablespoons light molasses
2 teaspoons pure vanilla extract
1½ cups oat flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon sea salt
½ cup dairy-free chocolate chips or chopped dark chocolate

Instructions

Preheat oven to 350°F. Line two large cookie sheets with parchment paper or silicone baking mats.
In a large bowl whisk together the sweet potato, milk, molasses, and vanilla). In a medium bowl stir together the oat flour, baking powder, baking soda, and salt). Add flour mixture to sweet potato mixture; stir until combined. Stir in chocolate chips.
Using a cookie scoop or 1½-tablespoons portions, drop dough 2 inches apart on prepared cookie sheets. Flatten cookies to 2-inch diameter. Bake 8 to 10 minutes or until lightly browned. Let cool 2 minutes on cookie sheets. Remove and cool on wire racks.

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Sweet Potato Dessert Waffles

Ellen Boeke — Thu, 09 Nov 2023 18:30:58 +0000

You’ve heard of breakfast for dinner, but how about breakfast for dessert? These crisp-on-the-outside, tender-on-the-inside sweet potato waffles are the perfect evening treat because they aren’t overly sugary and can be topped with anything you like. Here, we sprinkle each fluffy waffle with buttery pistachios, crunchy cacao nibs, and homemade aquafaba whipped cream to dial up the decadence factor. Orange juice and vanilla extract infuse the batter with lip-smacking flavor that pairs perfectly with the earthy notes of sweet potatoes, ensuring these waffles taste worlds apart from the standard frozen waffles you’d find at the supermarket.

Tip: If you have leftovers, reheat waffles in an air fryer at 400ºF for 4 to 5 minutes until crisp and heated through.

For more vegan waffle recipes, check out these tasty ideas:

Yield: Makes 6 waffles

Time: 25 minutes

1½ cups rolled oats
¾ cup white whole wheat flour
2 tablespoons packed pure cane brown sugar
1½ teaspoons baking powder
¼ teaspoon sea salt
2½ cups unsweetened, unflavored plant-based milk
1 cup mashed sweet potato
¼ cup orange juice
1 teaspoon pure vanilla extract
½ teaspoon orange zest
1 recipe Aquafaba Whipped Cream
6 tablespoons chopped raw unsalted pistachios
1 tablespoon cacao nibs (optional)

Instructions

In a food processor combine the first five ingredients (through salt). Cover and pulse until well mixed. Add the next five ingredients (through orange zest). Cover and pulse just until moistened (batter should be slightly lumpy). Transfer to a bowl. Let stand 15 minutes before cooking.
Add batter to a preheated nonstick waffle maker. Close lid quickly; do not open until done. Bake 4 minutes. When done, use a wooden chopstick or silicone spoon handle to lift waffle off grid. Repeat with the remaining batter.
Top hot waffles with Aquafaba Whipped Cream and sprinkle with chopped pistachios and cacao nibs (if using).

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Sweet Potato Rosette Tart

Ellen Boeke — Mon, 30 Oct 2023 18:25:00 +0000

This stunning sweet potato tart uses two different types of tubers to achieve the scrumptious end result. Orange sweet potatoes are mashed with zesty orange juice and warming pumpkin pie spice to create a custard-like filling, while steamed purple sweet potato petals are placed in an eye-catching rosette pattern and topped with crushed almonds. (Steaming the purple potatoes separately and adding them after baking ensures the best texture and color.) The nutty oat and almond crust contrasts nicely with the earthy sweetness of the tart filling, and you can top each slice with Aquafaba Whipped Cream if you want an extra dose of decadence. Serve up this jaw-dropping dessert when you want to impress guests and end your evening on a sweet note!

For more vegan sweet potato desserts, check out these tasty recipes:

Yield: Makes one 10-inch tart

Time: 60 minutes

2 cups rolled oats
¼ cup flaxseed meal
¼ cup almond butter
1½ teaspoons pumpkin pie spice
5 tablespoons unsweetened, unflavored plant-based milk
1 cup orange juice, strained to remove pulp
3 tablespoons finely chopped dates
2 cups mashed orange sweet potatoes
½ teaspoon arrowroot powder
1½ cups very thinly sliced peeled purple sweet potatoes
2 tablespoons almonds, toasted and chopped
1 recipe Aquafaba Whipped Cream (optional)

Instructions

Preheat oven to 400°F. For crust, in a food processor combine oats, flaxseed meal, almond butter, and 1¼ teaspoons of the pumpkin pie spice. Pulse until combined. With processor running, slowly add milk until mixture starts to cling together and is slightly moistened. Press mixture onto the bottom and up sides of a 10-inch tart pan. Place pan on a baking sheet. Bake 8 minutes. Remove crust from oven and reduce oven temperature to 350°F.
Meanwhile, for orange sauce, in a small saucepan combine orange juice, dates, and the remaining ¼ teaspoon pumpkin pie spice. Bring to boiling; reduce heat to a gentle boil. Gently boil 7 to 10 minutes or until reduced by half (to ½ cup). Set aside 2 tablespoons of the sauce.
For filling, combine mashed orange sweet potatoes, arrowroot powder, and 6 tablespoons of the orange sauce. Pour filling into partially baked tart crust.
Bake 35 to 45 minutes or until filling is set, covering loosely with foil if needed to prevent overbrowning. Cool tart in pan on a wire rack.
Meanwhile, place purple sweet potato slices in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 3 to 5 minutes or until tender. When tart is slightly cooled, carefully arrange potato slices in concentric circles on top of filling. Brush with the reserved orange sauce. Sprinkle with toasted almonds and serve with Aquafaba Whipped Cream (if using).

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Sweet Potato Bars

Ellen Boeke — Tue, 03 Oct 2023 17:41:20 +0000

Moist, fluffy, and packed full of warming flavors, these wholesome sweet potato bars are everything you need in an autumn-inspired treat. Velvety sweet potato puree is swirled with spicy cinnamon, earthy nutmeg, and rich vanilla to create cute orange cubes that taste like a warm hug on a cold night. Toasted hazelnuts add crunchy texture (you can skip if you’re nut-free) and a sprinkling of cinnamon sugar on top brings this sweet snack together for a healthy riff on classic pumpkin pie flavors.

For more delicious sweet potato desserts, check out these tasty ideas:

Yield: Makes 16 bars

1 tablespoon flaxseed meal
1½ cups whole wheat flour
1 teaspoon regular or sodium-free baking powder
¼ teaspoon ground nutmeg
¼ teaspoon sea salt
1 cup mashed orange sweet potato (see tip in intro)
1 cup unsweetened applesauce
¾ cup unsweetened, unflavored plant-based milk
2 tablespoons pure maple syrup
1 tablespoon apple cider vinegar
1 teaspoon pure vanilla extract
⅓ cup chopped toasted hazelnuts or macadamia nuts
1 tablespoon turbinado (raw) sugar or pure cane sugar
1 teaspoon ground cinnamon

Instructions

In a small bowl stir together flaxseed meal and 3 tablespoons water. Let stand 10 minutes.
Meanwhile, preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, extending paper over edges.
In a medium bowl stir together flour, baking powder, nutmeg, and salt. In a large bowl whisk together the flaxseed mixture and the next six ingredients (through vanilla). Stir flour mixture into sweet potato mixture. Stir in nuts. Transfer batter to prepared pan, smoothing top. In a small bowl combine turbinado sugar and cinnamon. Sprinkle sugar mixture evenly on top.
Bake 30 to 35 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes. Using the parchment paper, remove bars from pan and transfer to a cutting board. Cut into 16 squares. To store, place bars in an airtight container and put in the refrigerator for up to 3 days.

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Chocolate Vegan Flan

Darshana Thacker Wendel — Thu, 07 Sep 2023 17:29:29 +0000

This eggless chocolate flan recipe is a surefire winner for your next fiesta. Sweet potato puree takes the place of sweetened condensed milk to create a luscious creamy texture that melts in your mouth with every spoonful. Agar powder (a vegan setting agent derived from seaweed) ensures you still get the traditional jiggly texture while cocoa powder infuses everything with chocolatey goodness. The key to a perfect flan is to let it chill long enough so it holds its shape when you remove it from the mold, so make sure it’s fully set before flipping it over. Top each adorable flan with a drizzle of date syrup (or maple syrup) and fresh berries to wrap up your evening with a scrumptious sweet treat.

For more vegan Mexican-inspired favorites, check out these tasty ideas:

Yield: Makes ten ⅓-cup servings

1 15-oz. can sweet potato puree
½ cup date syrup or pure maple syrup, plus more for serving
¼ cup unsweetened cocoa powder
1 tablespoon cashew butter or any other nut butter
1½ teaspoons pure vanilla extract
1 teaspoon agar powder
1 tablespoon arrowroot powder
Chopped strawberries, for garnish

Instructions

In a blender combine the first six ingredients (through agar powder) and 1½ cups water. Cover and blend until smooth and creamy.
Transfer mixture to a small saucepan. Bring to a simmer over medium. Simmer, uncovered, 10 to 12 minutes or until agar is fully dissolved, stirring frequently to keep mixture from scorching.
In a small bowl whisk together arrowroot powder and 1 tablespoon water. While stirring, add mixture to saucepan. Cook 4 to 5 minutes more or until mixture thickens slightly, stirring constantly. Remove from heat; let stand 20 minutes to cool, stirring occasionally for even cooling and thickening.
Place a silicone cupcake tray or 10 individual molds on a tray. Pour ⅓ cup of the mixture into each mold. Transfer the tray to the refrigerator. Chill 1 hour or until set.
To serve, flip the molds and press flans out onto individual dessert plates. Drizzle with additional date syrup and garnish with strawberries.

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Vegan Ube Ice Cream

Cleodia Martinez — Mon, 21 Aug 2023 18:39:54 +0000

Ube, aka purple yams, are a popular ingredient in Filipino cuisine and make for an eye-catching treat that instantly brings a smile to your face. This frosty vegan ice cream blends the colorful spuds with maple syrup, vanilla, and plant-based milk to create a delicious earthy-sweet flavor that will leave you licking your fingers for every last drop. Feel free to include the optional frozen banana to create a creamier texture so your nice cream resembles halo-halo, another classic Filipino dessert with a custardy composition. Sprinkle each scoop with shredded coconut to get a taste of island life with each scrumptious bite.

For more nice cream recipes, check out these tasty ideas:

Strawberry Nice Cream Sundaes
Caramelized Pineapple Nice Cream
Mexican Chocolate Nice Cream
Or take a look at our full collection of nice cream recipes

Yield: Makes 2 cups

2 medium ube (purple yams), peeled and quartered
½ of a banana, frozen (optional)
½ cup unsweetened, unflavored plant-based milk
¼ cup pure maple syrup
2 teaspoons pure vanilla extract
Lemon juice, to taste
2 teaspoons shredded coconut, toasted (optional)

Instructions

Place yams in a medium saucepan; add enough water to cover. Bring to boiling; reduce heat. Simmer, uncovered, 15 minutes or until very tender; drain. Spread evenly on a parchment-lined baking sheet. Freeze at least 4 hours.
Transfer yams to a blender. Add frozen banana (if using), the plant milk, maple syrup, vanilla, and lemon juice. Cover and blend until smooth.
Spoon nice cream into bowls and top with shredded coconut (if using).

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Banana Nice Cream with Easy Peach Compote

Ellen Boeke — Mon, 14 Aug 2023 17:28:45 +0000

Your freezer does most of the work for this scrumptious banana nice cream recipe so you can sit back, relax, and enjoy a sweet treat with minimal effort. While the creamy vanilla-infused base chills in the icebox, you can easily whip together the saucy peach compote so it’s ready for serving. Maple syrup adds extra sweetness while fresh mint leaves deliver a cooling herbal flavor to balance out the juicy fruit. The sweet-tart flavor of yellow peaches is ideal for the no-cook compote, but any ripe peaches (or nectarines) will work. Simply top each scoop of nice cream with the compote, and dig in!

For more vegan peach desserts, check out these tasty ideas:

Peach-Cranberry Cobbler
Grilled Peaches with Basil-Peach Nice Cream
Mini Peach Tarts
Peach Upside-Down Cake with Whole Grain Flour
And check out our full collection of vegan peach recipes!

Yield: Makes 4 cups

6 bananas
1 teaspoon pure vanilla extract
2 medium ripe yellow peaches, unpeeled and diced (2 cups)
1 tablespoon pure maple syrup
2 teaspoons lemon juice
6 leaves fresh mint, finely chopped (optional)

Instructions

Line a baking sheet with parchment paper. Slice bananas into 2-inch chunks and place on prepared baking sheet. Freeze at least 6 hours.
In a food processor or high-power blender puree frozen bananas and vanilla just until smooth. Transfer to a freezer-safe container. Freeze at least 4 hours.
For peach compote, in a small bowl mash ¾ cup of the peaches. Add the remaining diced peaches, the maple syrup, lemon juice, and mint (if using). Stir gently.
To serve, divide nice cream evenly among bowls and top with peach compote.

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