How long do vegan desserts last?

Most no-bake vegan desserts last up to 1 week in the fridge when stored in an airtight container. You can also freeze them for up to 1 month . Just let them thaw at room temperature for 1–2 hours before serving.

Are raw vegan desserts healthy?

Yes, raw no-bake vegan desserts are often healthier than baked versions. They use whole, plant-based ingredients like nuts, seeds, dates, and natural sweeteners—without refined sugar, dairy, or eggs.

Why are vegan desserts better?

Vegan desserts are often easier to digest, allergy-friendly, and made with cleaner ingredients. No animal fats, no cholesterol—just plant-based goodness that’s better for your health and the planet.

Are vegan pastries healthier?

Not all are—but no-bake vegan desserts usually are. They avoid white flour, butter, and processed sugar, making them more nutrient-dense and lower in saturated fat. Look for recipes that use natural sweeteners and whole-food ingredients.

The Best No-Bake Vegan Desserts You Can Make Anytime

Name: The Best No-Bake Vegan Desserts
Prep time: 10 min
Total time: 20 min
Cuisine: Vegan
Ingredients: 1 cup peanut butter (unsalted, runny, no added oil or sugar); 1 cup coconut flour (or 2 cups fine oat flour); 1/2 cup maple syrup (or agave, coconut nectar, or monk fruit syrup); 3.5 oz dairy-free dark chocolate chips (70%-85%); 1/4 cup peanut butter (for ganache); 2 tbsp coconut oil, melted (refined for no coconut flavor)

Description

These No-Bake Vegan Peanut Butter Bars are topped with a luscious chocolate ganache and made with just 5 wholesome ingredients. Ready in under 20 minutes, they’re vegan, grain-free, paleo, and keto-friendly!

Ingredients

Scale

1 cup peanut butter (unsalted, runny, no added oil or sugar)
1 cup coconut flour (or 2 cups fine oat flour)
1/2 cup maple syrup (or agave, coconut nectar, or monk fruit syrup)
3.5 oz dairy-free dark chocolate chips (70%-85%)
1/4 cup peanut butter (for ganache)
2 tbsp coconut oil, melted (refined for no coconut flavor)

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Instructions

Line a 9×9-inch baking dish with parchment paper and set aside.
In a mixing bowl, stir peanut butter and maple syrup until smooth.
Add coconut flour and mix until thick. Knead with hands into a dough ball.
Press dough evenly into the prepared pan and smooth the top. Freeze while making ganache.
In a small bowl, melt chocolate, coconut oil, and peanut butter using a bain-marie or microwave in 30-second bursts, stirring in between.
Once smooth and glossy, pour ganache over peanut butter base and spread evenly.
Return to freezer for 10 minutes or until ganache is set.
Slice into 16 bars. Store in fridge for up to 1 week or freeze and thaw before serving.

Notes

For coconut-free version, replace coconut flour with 2 cups fine oat flour. Use monk fruit syrup for low-carb option. Sprinkle flaky sea salt on top of ganache for extra flavor. Bars will be firmer straight from freezer and soften at room temp.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: Vegan

Nutrition

Serving Size: 1 bar
Calories: 220
Sugar: 9g
Sodium: 45mg
Fat: 16g
Saturated Fat: 6g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 3g
Protein: 5g
Cholesterol: 0mg