Vegan Desserts Without an Oven: 5 Easy Recipes

Vegan desserts without an oven are a real asset for enjoying a sweet break without having to turn on your oven. Not only do they save time, but they are also very practical in summer or when you want to minimize energy use in the kitchen. In this article, we will discover 5 vegan dessert recipes that require no baking. These recipes are suitable for both those already following a vegan diet and those simply curious to try lighter and healthier desserts.

We will review simple techniques, tips for successful preparations, and substitute ingredients to create creamy, indulgent, and balanced desserts. Get ready to delight your taste buds with these 5 easy-to-make vegan desserts, without breaking a sweat in the kitchen!

Why Choose Vegan Desserts Without an Oven?

Vegan desserts, free from animal products, are increasingly appreciated for their ethical aspect and respect for animal welfare, as well as for their lightness and ease of digestion. Here are some additional benefits of choosing these desserts:

  • No oven use. Ideal when you don’t want to overheat your kitchen, especially during the summer months.
  • Often lighter recipes, as they reduce the amount of fats (no butter, less saturated oils).
  • Natural and nutritious ingredients: focus on fresh fruits, vegan chocolate, plant-based milks, and protein-rich seeds.
  • Often quicker preparations: no baking, usually only a resting time is needed for the desserts to set.
  • Greater flexibility: ingredients can easily be adapted according to preferences or potential allergies (no lactose, no gluten in many of these recipes).

Let’s now discover 5 easy-to-prepare recipes, suitable for your vegan diet without using the oven.

1. No-Bake Vegan Tiramisu

Tiramisu is a traditional Italian dessert appreciated for its creaminess and coffee flavor. In this veganized version, we will replace mascarpone with silken tofu, while keeping the famous layered structure of coffee-soaked biscuits.

Ingredients (for 4 people)

  • 400 g of silken tofu
  • 2 tablespoons of maple syrup (or coconut sugar)
  • 1 teaspoon of vanilla extract
  • 100 ml of strong coffee
  • 10 to 12 vegan biscuits (such as vegan ladyfingers or egg-free dry biscuits)
  • 1 tablespoon of cocoa powder
  • 1 tablespoon of coconut oil (optional but helps with consistency)

Preparation

  1. Prepare the Cream
    In a blender or food processor, blend the silken tofu, maple syrup, vanilla extract, and coconut oil (if using). Continue blending until you obtain a smooth and slightly thick cream. Taste to adjust the amount of sweetener according to your preferences.

  2. Soak the Biscuits
    Prepare a bowl of strong coffee. Quickly dip your vegan biscuits into this coffee (ensuring not to soak them completely so they don’t disintegrate).

  3. Assemble the Tiramisu

    • Place a first layer of biscuits at the bottom of a dish or in individual glasses.
    • Cover with a layer of tofu cream.
    • Alternate soaked biscuits and cream until all ingredients are used.
    • Finish with a layer of cream on top.

  4. Dust with Cocoa
    Just before serving, use a small sieve to dust a veil of cocoa powder over the surface of the tiramisu.

  5. Let it Rest
    Place the tiramisu in the refrigerator for at least 4 hours (ideally overnight) to allow the flavors to develop and the cream to set properly.

Tips and Variations

  • To add a touch of indulgence, you can incorporate some vegan dark chocolate chips into the cream or on top.
  • You can flavor the cream with a bit of rum or another alcohol of your choice if you want a more “adult” version.

2. Chocolate and Nut Butter Truffles

Vegan truffles are a delight for any occasion. Not only are they simple to make, but they require very few ingredients and can be endlessly customized. Once prepared, these truffles can be stored for several days in the fridge.

Ingredients (for about 15 truffles)

  • 200 g of vegan dark chocolate (minimum 70% cocoa)
  • 100 ml of plant-based milk (almond, rice, oat, soy, according to preference)
  • 2 tablespoons of nut butter (e.g., peanut, almond, or hazelnut butter)
  • 1 tablespoon of agave syrup or maple syrup (optional, depending on the cocoa content of the chocolate)
  • 1 pinch of salt
  • Cocoa powder, shredded coconut, or crushed almonds for coating

Preparation

  1. Melt the Chocolate
    In a heatproof bowl, melt the chocolate in a bain-marie or microwave in short bursts (stirring regularly to prevent burning).

  2. Incorporate the Plant-Based Milk
    When the chocolate is well melted, remove from heat and gradually add the plant-based milk, stirring with a spatula or whisk to obtain a smooth mixture.

  3. Add the Nut Butter
    Incorporate the almond, peanut, hazelnut, or any other nut butter you like. Add the agave/maple syrup if necessary. Mix well to distribute the flavors.

  4. Let it Cool
    Pour the mixture into a container and place it in the refrigerator for at least 2 hours. The mixture should be firm enough to roll into balls.

  5. Form the Truffles
    Once the mixture has cooled, take spoonfuls of the mixture and quickly roll them between your palms to form balls. To prevent the mixture from sticking too much to your hands, you can slightly dampen them.

  6. Coat Your Truffles
    Then roll your truffles in a bowl of cocoa powder, shredded coconut, or crushed almonds. Store them in the fridge until serving time.

Tips and Variations

  • Vary the coatings: crushed pistachios, hazelnut powder, sesame seeds, etc.
  • If you want a more pronounced taste, add a pinch of Espelette pepper or cinnamon.
  • For an even more indulgent effect, add a small core of date paste or a dried fruit (cherry, cranberry) to the center of each truffle.

3. Fruity Vegan Yogurt Verrines

These fruity verrines are a fresh, light, and colorful dessert, perfect for showcasing seasonal fruits. The combination of vegan yogurt and fresh fruits makes for a balanced, lightly sweetened dessert that is very quick to prepare.

Ingredients (for 4 small verrines)

  • 400 g of vegan yogurt (soy, coconut, or almond)
  • 2 tablespoons of maple syrup or coconut sugar (to taste)
  • 1 teaspoon of vanilla extract
  • 200 g of fresh seasonal fruits (strawberries, raspberries, mango, etc.)
  • 1 handful of vegan granola or muesli for crunch
  • 1 tablespoon of lemon juice (optional)

Preparation

  1. Prepare the Yogurt Base
    Pour the vegan yogurt into a bowl. Add the maple syrup or coconut sugar, vanilla extract, and mix gently. Taste to adjust the amount of sweetener to your liking.

  2. Cut the Fruits
    Depending on the fruit you have chosen, wash it, peel it if necessary, then cut it into small uniform pieces. If it’s berries, you can leave them whole or slightly mash them to obtain a partial puree.

  3. Assemble the Verrines

    • Place a layer of fruits at the bottom of each verrine.
    • Cover with a layer of vegan yogurt.
    • Repeat the operation by alternating fruits and yogurt.
    • Finish with a thin layer of fruits or granola on top.

  4. Add Crunch
    Sprinkle a bit of granola, muesli, or even crushed nuts on top for a crunchy effect.

  5. A Hint of Lemon (optional)
    If your fruits are very sweet (ripe mangoes, peaches, etc.), a dash of lemon juice can balance the sweetness and enhance the flavors.

  6. Enjoy or Store
    You can serve these verrines immediately or place them in the refrigerator so they are well chilled at serving time.

Tips and Variations

  • For an even creamier dessert, use coconut yogurt, which is naturally richer.
  • Garnish your verrines with a red fruit coulis or vegan caramel.
  • In winter, opt for exotic fruits (pineapple, mango, kiwi) or choose frozen fruits (previously thawed).

4. Raw Vegan Cashew Cheesecake

Raw vegan cheesecake is a healthy and delicious alternative to traditional cheesecake. Thanks to the creamy texture of soaked cashews, it’s possible to achieve a result very close to classic cheesecake, all without milk or eggs. This recipe requires a bit of planning, as the cashews need to soak for several hours, but you’ll see that the preparation is very easy!

Ingredients (for an 18 cm mold)

Base

  • 150 g of pitted dates
  • 100 g of nuts (almonds, hazelnuts, or a mix)
  • 1 pinch of salt

Filling

  • 300 g of cashews (soaked for at least 4 hours or overnight)
  • 100 ml of coconut milk or other plant-based milk
  • 2 tablespoons of coconut oil
  • 3 tablespoons of maple syrup or agave syrup
  • Juice of half a lemon
  • 1 teaspoon of vanilla extract

Preparation

  1. Prepare the Base

    • Drain your dates if necessary (if they are dry, you can soak them for a few minutes in warm water).
    • Blend the dates, nuts, and a pinch of salt in a food processor until you get a sticky dough that holds together when pressed between your fingers.
    • Line the bottom of a springform pan (or a pastry ring) with this mixture, pressing well to form an even crust.

  2. Prepare the Filling

    • Drain the soaked cashews, then rinse them.
    • In a powerful blender, blend the cashews, coconut milk, coconut oil, maple syrup, lemon juice, and vanilla extract.
    • Continue blending until you obtain a very smooth and homogeneous cream. If your blender struggles, take several small breaks to scrape the sides and avoid overheating.

  3. Pour the Cream

    • Spread the obtained cream over the date base.
    • Smooth the surface with a spatula for a clean and even finish.

  4. Let it Set

    • Place the raw cheesecake in the freezer for about 2 hours to firm up sufficiently.
    • You can then place it in the refrigerator to keep it at an appropriate temperature before serving.

  5. Serve

    • To serve, gently unmold your cheesecake.
    • Decorate with fresh fruits (berries, mango slices, kiwi rounds) or a coulis of your choice.

Tips and Variations

  • Add some lime zest to the cream for a fresh and tangy aroma.
  • Replace coconut milk with another plant-based milk if you prefer a more neutral taste.
  • For a “marbled” chocolate effect, you can set aside part of the cream, add cocoa to it, and then pour the two creams alternately.

5. Date and Nut Bars

Easy to carry and ready in minutes, these date and nut bars will delight fans of healthy and energizing treats. They are ideal for a gourmet break, a school snack, or a pre- or post-workout snack.

Ingredients (for 8 large bars)

  • 200 g of pitted dates
  • 150 g of gluten-free certified oats (optional if you do not avoid gluten)
  • 50 g of almonds or cashews (or a mix)
  • 2 tablespoons of chia seeds or ground flaxseeds
  • 1 tablespoon of melted coconut oil
  • 1 pinch of salt
  • Optionally 1 tablespoon of cocoa powder for chocolate bars

Preparation

  1. Prepare the Ingredients

    • If your dates are extremely dry, soak them in warm water for 5 to 10 minutes. Drain them before use.
    • Grease or line a rectangular mold with parchment paper to facilitate unmolding.

  2. Blend Dates and Nuts

    • In a food processor, first blend the almonds or cashews until they are coarsely chopped.
    • Add the dates, a pinch of salt, and blend again until a sticky dough forms.

  3. Incorporate the Other Ingredients

    • Pour the obtained dough into a bowl and add the oats, chia or flax seeds, and melted coconut oil.
    • Mix by hand or with a spatula until you obtain a homogeneous consistency.
    • If you want a chocolate version, add the cocoa powder at this point.

  4. Form the Bars

    • Press the mixture into the mold evenly and compactly.
    • Place in the refrigerator for at least 1 hour, allowing the mixture to solidify a bit.

  5. Cut and Store

    • Once the mixture is firm enough, unmold it and cut it into bars or squares.
    • Store in an airtight container in the refrigerator or in a cool place.

Tips and Variations

  • Personalize your bars by using other dried fruits: apricots, prunes, figs.
  • Add vegan chocolate chips or coconut flakes for variety.
  • For bars richer in protein, substitute part of the oats with a mix of seeds (pumpkin, sunflower, etc.).

General Tips for Successful Vegan Desserts Without an Oven

  1. Plan the Soaking
    Recipes requiring cashews or other nuts need soaking time (often 4 hours or overnight). Remember to start this step in advance!

  2. Favor Quality Ingredients
    Since the desserts won’t be baked, the flavors of the ingredients used will be particularly highlighted. A good quality dark chocolate or ripe fruits will make a difference.

  3. Pay Attention to Textures

    • Vegan mousses and creams require certain tricks to be firm (drained silken tofu, cold coconut cream, or coconut oil).
    • Raw bars and doughs must be compact enough to hold their shape when cut.

  4. Vary Plant-Based Milks
    Each plant-based milk (soy, almond, rice, oat, coconut) brings a different texture and taste. Play with these variations to multiply taste discoveries.

  5. Adjust Sugar Content
    Dates, dried fruits, or sweet vegetables (like sweet potatoes in some desserts) can already provide a natural sweet touch. Taste your preparations before adding more sweetener.

  6. Let it Rest
    Many no-bake vegan desserts need to cool or rest to reveal all their flavors and optimal textures. Don’t forget to include this resting time in your planning.

Conclusion

Preparing vegan desserts without an oven is a great way to delight your loved ones while minimizing the carbon footprint of your kitchen and without suffering from the heat of an operating oven. Whether it’s a no-bake tiramisu, chocolate truffles, fruity verrines, raw cheesecake, or energy bars, each recipe offers a touch of indulgence and healthiness at the same time.

By following these 5 recipes, you can easily vary the pleasures and delight your guests. Feel free to experiment and customize your desserts using seasonal ingredients, changing plant-based milks, or adding spices. Let your palate inspire you, and remember that the key to good vegan cooking is the balance between flavors, textures, and enjoyment. Enjoy your meal!