One of my all-time favorite vegan desserts!  A sprinkle of flaky sea salt makes the nutty, chocolaty flavors in these no-bake cookie bars pop.

These are the best peanut butter cookies I’ve had, vegan or not!  They have chewy middles, crumbly edges, and fantastic nutty flavor.

Warning: these cookies are SUPER addictive and dangerously easy to make!  With a handful of ingredients and 5 minutes of prep, they’re chewy and rich, with a delicious peanut butter/chocolate flavor.

Pomegranate arils add juicy pops of sweetness to these chewy, warmly spiced cookies.

It’s hard to eat just one of these cookie dough bites, but who cares?  They’re filled with good-for-you ingredients like flax, almond butter, and oats.

Imagine the best oatmeal cookie you can think of. It’s soft, spiced with cinnamon, and studded with fruit and nuts.  These vegan apple cookies check every box! Trust me, you want to make them ASAP.

You only need 6 ingredients to make these crispy, toasty, lightly sweet treats. What are you waiting for?!

These cookies, made with oat flour, may be healthy enough for breakfast, but they’re delicious enough for dessert too!

These vegan brownies will give any regular brownie recipe a run for its money.  Medjool dates and cashew butter give them a crave-worthy fudgy texture, while cocoa powder and chocolate chips infuse them with rich chocolate flavor.

It’s rich, decadent, and every bit as good as the real thing.

Unlike the store bought pudding pops of my childhood, these frozen vegan desserts get their creamy texture from avocados and almond butter.  They’re fudgy, rich, and just the right amount of sweet.

The first time I made this pudding, I couldn’t stop eating it out of the blender!  Cinnamon, nutmeg, ginger, and maple syrup infuse it with warm, spiced flavor, and coconut cream makes it rich and velvety. It’s 10 times easier than pumpkin pie, and if you ask me, it’s 10 times better, too.

A tart raspberry layer, a creamy lemon layer, and a toasty walnut crust make this vegan dessert fresh, decadent, and so, so good.

Serve this ultra-refreshing sorbet as soft serve straight from the blender, or freeze it for a few hours for a firmer texture.  It’ll be lightly creamy, tart/sweet, and downright delicious either way.

Toasted pecans take the place of crust in these pie-inspired parfaits. Instead of traditional pie filling, I top the pecans with a rich, maple-sweetened pumpkin mousse.  Finish them with a dollop of coconut whipped cream to take them over the top!

It couldn’t be Love and Lemons without a lemon bar recipe, right? Thanks to maple syrup and Medjool dates, these creamy, decadent bars are refined-sugar free. I like to keep a stash in the freezer for a zingy afternoon pick-me-up!

If you ask me, fruit crisps are the best vegan dessert recipes. They’re easy to toss together, and there’s nothing more delicious than nutty crumble topping over soft, juicy fruit.  This spiced apple crisp is one of my favorites. It tastes wonderful, and it’ll make your kitchen smell amazing too!

Naturally sweet and brimming with peachy flavor, this cobbler is an essential late summer treat. Don’t skip the (vegan) ice cream for serving!

A splash of balsamic vinegar adds a zingy pop of flavor to this crisp’s sweet, juicy strawberry filling.

Use whatever summer fruit you have on hand in this easy crisp recipe!  The nutty, oat-y topping is delectable over peaches, a mix of peaches and berries, or any combination of stone fruit.

If there’s any recipe that lets you have your cake and eat it too, it’s this one. It’s moist, fudgy, and topped with luscious chocolate frosting, but wholesome ingredients are hiding inside it.  I swap maple syrup for refined sugar and use a mix of white and whole wheat flour in the cake. Last but not least, I make the rich frosting with a secret veggie ingredient: sweet potato!

I’d take a slice (or two) of this zucchini bread any day.  It’s moist, warmly spiced, and topped with a big sprinkle of chocolate chips. What’s not to love?

I especially love this cake in the fall, but I wouldn’t blame anyone for making it at another time of year.  Pumpkin puree, coconut oil, and almond flour make it wonderfully moist, and cinnamon, cardamom, and nutmeg fill it with warm, spiced flavor. Enjoy it plain as a lightly sweet treat, or top it with frosting for a more decadent dessert.

With its perfect moist texture and spiced banana flavor, you’d never guess that this banana bread is totally dairy- and egg-free!  I like to fold in walnuts for crunch, but stirring in a handful of chocolate chips wouldn’t be a bad move either.

Whether you call them breakfast or call them dessert, you have to try these cinnamon rolls!  They’re soft, gooey, and brimming with brown sugar and cinnamon.  

On their own, these ultra-moist lemon muffins are a fantastic breakfast or snack.  But top them with a dollop of vegan cream cheese frosting, and they transform into a bright vegan dessert!

I have a soft spot for chocolate chip muffins, especially when they’re as moist and flavorful as these are.  To keep myself from eating four in one sitting, I bake a batch, enjoy one, and freeze the extras to have on hand for quick vegan desserts throughout the week.