Vegan Dessert Recipes | Forks Over Knives

Strawberry-Orange Custard Cups

Kathryn Hendrix, RDN, LD — Tue, 13 May 2025 17:13:33 +0000

These elegant custard cups are perfect for wowing guests or treating your family. With two layers of a creamy cashew-based custard infused with orange zest and orange juice and a layer of tangy strawberry compote, every mouthful is one to savor. The bottom layer of custard features pieces of orange, while a bright garnish of chopped strawberries finishes things off in style. Enjoy this delightful treat chilled or at room temperature.

Tip

To make ahead: Place custards and strawberry compote in separate airtight containers. Store in the refrigerator up to 24 hours. Assemble, chill, and serve within 2 hours.

For more inspiration, check out these tasty ideas:

Yield: Makes 4 custard cups

Time: 40 minutes

1 medium orange
¼ cup raw cashews
1¼ cups unsweetened, unflavored plant-based milk
¾ cup orange juice
¼ cup cornstarch
2 tablespoons pure maple syrup
Pinch sea salt
1 tablespoon pure vanilla extract
3 cups sliced fresh strawberries

Instructions

Remove 2 teaspoons zest from the orange. Cut away the peel and pith from the orange; cut orange into small chunks or supremes. Chill orange pieces.
Soak cashews in enough very hot water to cover 15 minutes; drain and rinse. In a blender combine cashews, orange zest, milk, orange juice, 2 tablespoons of the cornstarch, the maple syrup, and salt. Cover and blend 2 to 3 minutes or until very smooth. Pour into a small saucepan. Cook and stir over medium- high just until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes more. Stir in 2 teaspoons of the vanilla. Divide custard in half; cool completely.
For strawberry compote, place 2 cups of the strawberries in a medium saucepan. Lightly mash strawberries. Cover and bring to simmering over medium. Simmer 5 minutes or until strawberries are soft and starting to break down. In a small bowl stir together the remaining 2 tablespoons cornstarch and 2 tablespoons cold water; add to strawberries in saucepan. Bring to boiling; reduce heat. Simmer, uncovered, 2 minutes or until thickened. Stir in the remaining 1 teaspoon vanilla. Mixture will be very thick. Cool completely.
Drain the reserved orange pieces and stir into one half of the custard mixture. Divide evenly into four wide-mouth pint jars or dishes, smoothing the top. Divide the strawberry compote evenly among jars, smoothing the top. Top evenly with the remaining smooth custard and sliced fresh strawberries.

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Molasses Spice Cookies

Robin Robertson — Tue, 29 Apr 2025 17:21:07 +0000

Editor’s note: Dr. Michael Greger’s How Not to Age was one of our favorite books of 2023, and now Dr. Greger is back with The How Not to Age Cookbook, featuring recipes by Robin Robertson. This wholesome yet delicious cookie recipe is an excerpt from the new cookbook.

The amazing aroma of molasses and spice will fill your home as these cookies bake in the oven. Almond flour and almond butter add richness while oat flour ensures they’re not too heavy. But it’s the combination of ginger, cinnamon, and allspice paired with caramel-like date syrup and molasses that is a match made in heaven. Slightly chewy and perfectly delicious, they’re especially good served with a cup of hot tea or coffee!

Tips

Gluten-free: This recipe is gluten-free if you use gluten-free oat flour.

Consistency: Because the consistencies of molasses, almond butter, and date syrup can vary, you will need to monitor the amount of additional water, using it only if the dough is too dry.

Variations

Add grated lemon or orange peel to the cookie dough.
Add a pinch of ground cardamom to the spices.
Top the dough discs with some chopped nuts.

Yield: Makes about 12 cookies

Time: 60 minutes

⅓ cup blackstrap (dark) molasses (80 ml)
⅓ cup date syrup (80 ml) (see Consistency tip, recipe intro)
2 tablespoons almond butter
½ teaspoon pure vanilla extract
1 cup almond flour (110 g)
1 cup oat flour (120 g)
1 teaspoon aluminum- and sodium-free baking powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground allspice

Instructions

In a large bowl, combine the molasses, date syrup, almond butter, vanilla, and 2 tablespoons of water. Stir until smooth and well blended. Set aside.
In a medium bowl, combine the almond flour, oat flour, baking powder, ginger, cinnamon, and allspice. Mix well. Slowly add the dry ingredients to the wet ingredients, stirring to mix well. If the mixture is too dry to form into smooth balls, add more water, (see tip, recipe intro) 1 tablespoon at a time. If the dough becomes too wet, add a bit more flour. Chill the dough for 30 minutes.
Preheat the oven to 350°F (175°C). Line one or two baking sheets with parchment paper.
Scoop out 1 tablespoon of the dough and roll it between your hands to shape it into a ball. Place the dough ball on the prepared baking sheet. Repeat until all the cookie dough has been used, making about twelve balls, spaced about 2 inches (5cm) apart on the sheet. Wet your fingers and gently press each cookie to flatten the dough into a disk about ¼ inch (0.5cm) thick.
Bake until the bottom edges are slightly browned, 10 to 12 minutes. Remove from the oven and set aside to cool for about 10 minutes. The cookies will continue to firm up as they cool. When completely cooled, use a metal spatula to transfer the cookies to a plate to serve, or store them in a covered container until ready to enjoy.

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Cherry Berry Whoopie Pies

Kathryn Hendrix, RDN, LD — Mon, 21 Apr 2025 17:14:58 +0000

These delicious whoopie pies are a healthy twist on Maine’s classic dessert and are ideal for a special occasion. Cherry-almond cookies sandwich a bright and fluffy berry cream filling. Aquafaba (liquid from a can of chickpeas) whips up into a frothy cream, while freeze-dried mixed berries add tang. Note: You’ll want to serve these within two hours of assembling them, but you can make the cookies and filling ahead of time (see tip, below).

Tips

To make ahead: Simply refrigerate the cookies and the filling in separate airtight containers for up to 24 hours. Assemble and let the cookies come to room temperature before serving.

For more inspiration, check out these tasty ideas:

Yield: Makes 12 whoopie pies

Time: 60 minutes

⅔ cup unsweetened black cherry juice
3 tablespoons flaxseed meal
2 cups white whole wheat flour
1½ teaspoons regular or sodium-free baking powder
½ teaspoon sea salt
¼ cup pure maple syrup
½ cup unsweetened applesauce
2 tablespoons almond butter
1 tablespoon pure vanilla extract
1 teaspoon pure almond extract
1 cup pitted and snipped fresh or frozen cherries (about 18 cherries)
¾ cup freeze-dried mixed berries (⅝ oz.)
¼ cup aquafaba (liquid from canned no-salt-added-chickpeas)
1 tablespoon pure cane sugar

Instructions

Preheat oven to 375°F. Line two large baking sheets with parchment paper. In a small bowl stir together cherry juice and flaxseed meal; let stand 5 minutes. In a large bowl stir together flour, baking powder, and salt.
In a medium bowl stir together flaxseed mixture and the next five ingredients (through almond extract) until well combined. Add to flour mixture; stir until combined. Stir in fresh or frozen cherries. Spoon 1½-tablespoon portions of batter onto prepared baking sheets, spacing 2 inches apart. Using wet hands, flatten each portion.
Bake 10 to 12 minutes or until set. Cool cookies on baking sheets 10 minutes. Transfer to a wire rack. Cool completely.
For filling, in a small food processor process freeze-dried berries to a fine powder. (You will have about 3 tablespoon powder.)
In a medium bowl combine aquafaba, sugar, and berry powder. Stir until sugar is dissolved. Beat with a mixer on medium to high until foamy. Continue beating on high 5 minutes or until stiff peaks form (tips stand straight).
To assemble whoopie pies, spread filling over the flat sides of half of the cookies. Gently press the flat sides of the remaining cookies against filling. Serve within 2 hours.

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Blueberry Cheesecake Bars

Kathryn Hendrix, RDN, LD — Thu, 10 Apr 2025 17:28:35 +0000

These impressive vegan lemon cheesecake bars are perfect for making ahead and serving on a special occasion, such as Mother’s Day or Valentine’s Day. The date-sweetened crust includes sunflower butter for richness, while the creamy, lemon-infused filling features cashews and white sweet potato. A fresh blueberry sauce finishes the dessert. To ensure clearly defined layers, be sure to chill the crust, lemon cream, and blueberry topping before assembling, then allow at least an hour to chill before serving.

Sweet potato mash: For 2 cups mashed sweet potatoes, prick two 10-oz. unpeeled white sweet potatoes with a fork. Microwave on high 5 to 7 minutes or until tender. Halve potatoes and scoop out pulp into a small bowl; discard skin. Mash potato pulp with a potato masher until smooth. Measure 2 cups mashed sweet potatoes.

For more inspiration, check out these tasty ideas:

Yield: Makes 12 bars

Time: 4 hours

20 pitted Deglet Noor dates (6 oz.), chopped
2 lemons
1 tablespoon flaxseed meal
1 cup brown rice flour
1 teaspoon baking soda
¼ teaspoon ground nutmeg
¼ teaspoon sea salt
2 tablespoons sunflower butter
1 tablespoon pure vanilla extract
2 tablespoons raw, unsalted cashews
½ cup unsweetened, unflavored plant-based milk, plus more if needed
½ cup pure maple syrup
2 cups mashed white sweet potatoes (see tip, recipe intro)
4 teaspoons arrowroot powder
2¼ cups fresh blueberries

Instructions

Preheat oven to 400°F. Line an 8-inch square baking pan with parchment paper. Place the dates in a small bowl; add boiling water to cover. Let soak 10 minutes; drain well. Remove 5 teaspoons zest and squeeze 6 tablespoons juice from lemons. In another small bowl combine 3 tablespoons of the lemon juice and the flaxseed meal. Let stand 5 minutes.
In a large bowl stir together flour, 1 tablespoon of the lemon zest, the baking soda, nutmeg, and salt.
In a food processor combine soaked dates, flaxseed mixture, sunflower butter, and 2 teaspoons of the vanilla; process until smooth. Add date mixture to flour mixture; stir until well incorporated. (You may need to knead the dough a bit to combine.) Press evenly into the prepared pan. Bake 20 minutes or until set and lightly golden. Cool completely on a wire rack (1½ hours).
For lemon cream, soak cashews in enough very hot water to cover 15 minutes; drain and rinse. In a food processor or blender combine cashews, milk, ¼ cup of the maple syrup, 2 tablespoons of the lemon juice, and the remaining 2 teaspoons lemon zest and 1 teaspoon vanilla. Cover and blend 2 minutes or until very smooth. Add sweet potatoes; cover and blend until smooth, adding more milk, 1 tablespoon at a time, as needed to achieve desired consistency. Cover and chill at least 1 hour or up to 5 days.
For blueberry topping, in a medium saucepan whisk together the remaining ¼ cup maple syrup and 1 tablespoon lemon juice with the arrowroot powder until smooth. Stir in 2 cups of the blueberries. Cook and stir over medium just until bubbly. Remove from heat; mash berries lightly with a potato masher or fork. Cover and cool completely, 1½ hours. Chill until ready to assemble bars.
To assemble bars, spread chilled lemon cream over cooled crust. Top evenly with blueberry filling. Chill assembled bars at least 1 hour before slicing.
To serve, slice bars and garnish with remaining blueberries. Bars will keep in the refrigerator up to 3 days.

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Not-Picky Fruit Crisp

Carleigh Bodrug — Wed, 26 Mar 2025 17:25:39 +0000

Got apples, peaches, berries, or cherries hanging out in your fridge or freezer? This any-fruit crisp is the perfect way to give them new life. Throw them in a baking dish with a delicious oat topping for a mouthwatering fruit crisp suitable for any occasion. The golden topping, which is gluten-free if you use gluten-free rolled oats and oat flour, features tahini (or any nut butter you like) for added richness. Serve this yummy treat on its own or topped with Aquafaba Whipped Cream, vegan yogurt, or Vanilla Nice Cream.

From PlantYou Scrappy Cooking: 140+ Plant-Based Zero-Waste Recipes That Are Good for You, Your Wallet, and the Planet

For more inspiration, check out these tasty ideas:

Yield: Makes about 6 cups

Time: 50 minutes

6 cups fresh or frozen fruit of your choice (berries, pitted cherries, diced apples, and/or sliced peaches)
¼ cup packed pure cane light or dark brown sugar
2 tablespoons cornstarch
3 tablespoons lemon juice
2 teaspoons pure vanilla extract
2 cups gluten-free rolled oats
1 cup gluten-free oat flour
½ cup pure maple syrup
¼ cup drippy tahini, peanut butter, almond butter, or sunflower seed butter
2 tablespoons flaxseed meal
½ teaspoon ground cinnamon
¼ teaspoon baking powder
Sea salt, to taste

Instructions

Preheat oven to 400°F. In a large bowl stir together fruit, brown sugar, cornstarch, 1½ tablespoons of the lemon juice, and 1 teaspoon of the vanilla. Pour into a 2-quart baking dish. Bake 10 minutes if using fresh fruit or 20 minutes if using frozen fruit.
In a medium bowl stir together the next seven ingredients (through baking powder) and the remaining 1½ tablespoons lemon juice and 1 teaspoon vanilla. Season with salt to taste. Massage mixture by hand until it turns into small clumps.
Remove fruit from oven. Carefully spread oat mixture over top. Bake 25 to 30 minutes more or until top is golden brown.

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Vegan Brookies

Ami Deane — Tue, 25 Mar 2025 17:41:53 +0000

“If, on the one hand, you fancy a brownie, but on the other, you crave a cookie, put those hands together,” writes social media sensation Ami Deane, aka @Broccoli_Mum, the who created the recipe for these wholesome Vegan Brookies. Naturally sweetened with dates, banana, and maple syrup, this is the kind of low-fat plant-based recipe that helped Deane lose 60 pounds without feeling like she was missing out. Chickpeas give the cookie topping heft and chewiness, while sweet potato and cocoa powder create a rich brownie base. Make a double batch—these babies won’t last long.

For more great nutrient-dense, low-calorie recipes from the Broccoli Mum, check out the Spring 2025 issue of Forks Over Knives magazine, out now!

Gluten-free version: To make these gluten-free, use certified gluten-free oat flour and chocolate chips.

Yield: Makes 8 brookies

Time: 1 hour 55 minutes

2 medium sweet potatoes, unpeeled (1 lb. total)
1¼ cups oat flour
¼ cup unsweetened cocoa powder
5 tablespoons pure maple syrup
2 teaspoons baking powder
2 teaspoons pure vanilla extract
¼ teaspoon sea salt
1 ripe banana, peeled and cut up
6 pitted Medjool dates
1 15-oz. can no-salt-added chickpeas, rinsed and drained (1½ cups)
¼ cup peanut butter powder, such as PB2 Pure
½ cup vegan chocolate chips (optional)

Instructions

For brownie layer, preheat oven to 425°F. Line a baking sheet with parchment paper. Pierce the sweet potatoes a few times with a fork and place them on the prepared baking sheet. Bake 50 minutes or until very soft and squishy. When cool enough to handle, peel and discard the skins. Place the sweet potato pulp in a medium bowl; mash with a potato masher until smooth. You should have about 1¾ cups. Reduce oven temperature to 350°F.
Add ¾ cup of the oat flour, the cocoa powder, 3 tablespoons of the maple syrup, 1 teaspoon of the baking powder, 1 teaspoon of the vanilla, and ⅛ teaspoon salt to bowl with sweet potatoes; mix well.
For cookie layer, in a food processor combine banana and dates. Process until nearly smooth. Add chickpeas, peanut butter powder, and the remaining ½ cup oat flour, 2 tablespoons maple syrup, 1 teaspoon baking powder, 1 teaspoon vanilla, and ⅛ teaspoon salt. Process just until a dough forms. Stir in chocolate chips (if using).
Line an 8-inch square baking pan with parchment paper. Spread the brownie batter evenly in the prepared pan. Drop the cookie dough by spoonfuls on top and smooth it out to an even layer.
Bake 45 minutes. Cool 1 hour on a wire rack. Using the parchment paper, lift brookies from pan and transfer to a wire rack. Remove parchment paper. Cool completely before cutting into eight squares. Store in an airtight container up to 5 days.

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Air-Fryer Apple Fritter Cake

Kathryn Hendrix, RDN, LD — Tue, 25 Feb 2025 19:41:14 +0000

Moist and studded with raisins and apple slices, this quick and easy air-fryer apple fritter cake has a mouthwatering lemony brightness and is perfect for an afternoon snack for guests or a warming dessert for the family. Sunflower seed butter adds richness, and an arrowroot-thickened maple syrup glaze, brushed on in the last few minutes of cooking, delivers a golden-brown top. This mid-size apple fritter cake serves about four people. You’ll want to cook it in a 6-inch soufflé dish or cake pan–both excellent tools for making air-fried cakes. Alternatively, you can use silicone muffin cups and make mini cakes (see tip below).

Tips

To make mini cakes: Prepare batter as directed below. Spoon chopped apples evenly into six individual silicone muffin cups and top with batter. Air-fry, in batches if needed, at 320°F for 10 minutes. Brush cupcakes with maple glaze; air-fry at 360°F for 3 minutes or until internal temperature registers 200°F to 210°F. Cool in cups 10 minutes before unmolding.

For more inspiration, check out these tasty ideas:

Yield: Makes one 6-inch cake

Time: 60 minutes

1 cup finely chopped baking apples
1 tablespoon flaxseed meal
¼ cup unsweetened, unflavored plant-based milk
½ cup white whole wheat flour
½ teaspoon regular or sodium-free baking powder
¼ teaspoon baking soda
3 tablespoons unsweetened applesauce
1 teaspoon lemon zest
2 tablespoons lemon juice
2 tablespoons pure cane sugar
1 tablespoon sunflower seed butter
1 teaspoon apple pie spice
1 teaspoon pure vanilla extract
⅓ cup raisins
1 tablespoon pure maple syrup
⅛ teaspoon arrowroot powder
¼ teaspoon pure cane powdered sugar

Instructions

Preheat air fryer to 400°F. In a 6-inch soufflé dish or round cake pan combine apples and 1 tablespoon water. Air-fry 5 minutes. Let cool while preparing the batter. Reduce air fryer to 320°F.
In a small bowl stir together flaxseed meal and milk. Let stand 5 minutes. In a medium bowl stir together flour, baking powder, and baking soda.
In a medium bowl whisk together the next seven ingredients (through vanilla). Stir in flaxseed mixture. Add to flour mixture and mix until combined. Fold in apples and raisins.
Wipe out the soufflé dish and line the bottom with parchment paper. Spread batter in the prepared dish. Air-fry 24 minutes. Increase air fryer to 360°F.
Meanwhile, for maple glaze, in a small bowl stir together maple syrup and arrowroot powder. Brush top of cake with glaze and air-fry 5 minutes more, or until an instant-read thermometer inserted in the center registers 200°F to 210°F. Cool in dish on a wire rack 10 minutes. Remove cake from dish. Dust cake with powdered sugar. Serve warm.

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Triple-Berry Muffins

Kathryn Hendrix, RDN, LD — Tue, 11 Feb 2025 18:24:47 +0000

Raspberries, blueberries, and blackberries are the name of the game with these light and moist muffins, which have an almost cake-like texture. Lemon zest adds citrusy undertones, and almond butter lends richness. Save some berries for sprinkling on top and fold the rest in with the mix. Every mouthful explodes with plump berry goodness! Make an extra batch to store in the freezer to enjoy for breakfast, a snack, or even dessert.

For more inspiration, check out these tasty ideas:

Blueberry Oat Breakfast Muffins
Whole-Wheat Berry Muffins
Just Bananas Muffins
Or check out our full roundup of muffin recipes.

Yield: Makes 12 muffins

Time: 45 minutes

⅔ cup unsweetened, unflavored plant-based milk
3 tablespoons flaxseed meal
1½ cups white whole wheat flour
1½ teaspoons regular or sodium-free baking powder
½ teaspoon sea salt
⅔ cup pure maple syrup
½ cup unsweetened applesauce
2 tablespoons almond butter
2 teaspoons lemon zest
2 tablespoons lemon juice
1 tablespoon pure vanilla extract
1 cup fresh or frozen blueberries
1 cup fresh or frozen raspberries
1 cup fresh or frozen blackberries

Instructions

Preheat oven to 375°F. Line twelve 2½-inch muffin cups with paper liners or use silicone muffin cups.
In a small bowl stir together milk and flaxseed meal; let stand 5 minutes. In a large bowl stir together flour, baking powder, and salt.
In a medium bowl stir together flaxseed mixture and the next six ingredients (through vanilla) until well incorporated. Add to flour mixture; stir until combined. Fold in ⅔ cup of each berry. Spoon batter evenly into prepared muffin cups. Sprinkle remaining berries over top of batter.
Bake 20 minutes or until a toothpick inserted in centers comes out clean. Cool in cups 10 minutes; unmold muffins. Cool completely on a wire rack. To Store Place muffins in an airtight container. Store in the refrigerator up to 3 days or freeze up to 1 month.

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Vegan Cinnamon Apple Hand Pies

Laura Marzen, RD, LD — Mon, 03 Feb 2025 18:18:02 +0000

These crisp-crust apple hand pies rival anything you can find at McDonald’s. With the comforting goodness of homemade apple pie in a convenient handheld package, they’re ideal for game day or a weekend dessert with friends or family! Cashew butter gives the crust extra richness while keeping it relatively low in fat and pairs well with the fragrant cinnamon-infused apple filling. Be sure to eat these delish vegan hand pies fresh from the oven! Serve as they are, or with a scoop of vanilla nice cream.

What’s a Hand Pie?

A hand pie is a single-serving, closed pastry you can eat with your hands. Hand pies came from 19th-century England, created as a filling lunch for hungry miners. In the U.S., the most well-known hand pie is the McDonald’s apple pie.

For more inspiration, check out these tasty ideas:

Yield: Makes 8 hand pies

Time: 80 minutes

12 oz. cooking apples, such as Granny Smith, Fuji, or Braeburn
2 tablespoons pure maple syrup
½ teaspoon + ⅛ teaspoon apple pie spice or ground cinnamon
1 tablespoon cornstarch
1 tablespoon flaxseed meal
1½ cups whole wheat pastry flour
½ cup quick-cooking rolled oats
¾ teaspoons sea salt
3 tablespoons unsalted cashew butter or almond butter
1 tablespoon + 2 teaspoons pure cane sugar
1 tablespoon unsweetened, unflavored plant-based milk

Instructions

For filling, peel, core, and chop apples into ½-inch pieces (you should have 2½ cups). In a medium saucepan combine apples, maple syrup, and ½ teaspoon of the apple pie spice. Cook, covered, over medium 4 to 6 minutes or until apples are softened, stirring occasionally.
In a small bowl whisk together cornstarch and 2 tablespoons water until well combined. Add all at once to apple mixture; cook and stir 1 minute or until thickened. Remove from heat; cover and set aside.
For crust, in a small bowl stir together flaxseed meal and ¼ cup water; let stand 5 minutes. In a food processor combine flour, oats, and salt. Process until oats are coarsely ground. Add cashew butter, 1 tablespoon of the sugar, and the flaxseed mixture. Pulse until dough just holds together. Add 3 to 4 tablespoons water, 1 tablespoon at a time, pulsing until dough holds together.
Knead dough once or twice until it is an even consistency. Wrap in plastic wrap and let stand 20 minutes.
Preheat oven to 400°F. Line a large baking sheet with parchment paper. Divide dough into four equal portions. Lightly dust one dough portion with flour, place it between two sheets of parchment paper, and roll out dough with a rolling pin to a 10×5-inch rectangle about ⅛ inch thick. Remove top sheet of paper. Using a pizza cutter, cut rectangle in half to make two 5-inch squares, trimming edges as needed. Repeat with remaining dough portions.
Spoon about 3 tablespoons apple filling down one half of each dough square, leaving a ¼-inch border around edges of each square. Brush edges with milk. Fold unfilled dough halves over filling. Press edges with a fork to seal. Using a sharp knife, cut several slits in tops of each pie to expose filling.
Place hand pies 1 inch apart on prepared baking sheet. In a small bowl stir together the remaining 2 teaspoons sugar and ⅛ teaspoon apple pie spice. Lightly brush tops of pies with milk. Sprinkle with sugar mixture.
Bake 20 minutes or until bottoms of pies are lightly browned. (If necessary, tent pies with foil the last 5 minutes of baking to prevent overbrowning.) Serve warm.

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Silky Vegan Chocolate Ganache Tart

Mary Margaret Chappell — Tue, 31 Dec 2024 16:41:00 +0000

This spectacular vegan chocolate ganache tart is perfect for birthdays, Valentine’s Day, Mother’s Day, or any celebration table. Chocolate ganache, traditionally made with heavy cream and melted chocolate, can really weight you down. This healthier version uses cocoa powder, a modest amount of vegan chocolate chips, and plant-based milk to create a dark chocolaty filling for this stunning tart. Dates provide natural sweetness and a nutty oat-almond crust balances the silky smooth filling. The garnish of tangy fresh berries is optional but looks sensational and cuts the chocolatey richness so that every forkful is a delicious balance of earthy, sweet, and juicy. Allow at least two hours for this stunning dessert to chill before serving.

Tip

Gluten-free version: To make this tart gluten-free, use certified gluten-free rolled oats, oat flour, plant milk, and chocolate chips.

For more inspiration, check out these tasty ideas:

Yield: Makes one 8-inch tart

Time: 2 hours 60 minutes

¾ cup rolled oats (see gluten-free tip, recipe intro)
¾ cup oat flour (see gluten-free tip, recipe intro)
1 cup plus 4 to 5 tablespoons unsweetened, unflavored oat milk or other plant-based milk
2 tablespoons almond butter
2 tablespoons pure cane sugar
⅛ teaspoon sea salt
1 cup pitted dates
⅓ cup unsweetened cocoa powder
2 tablespoons unsweetened dairy-free chocolate chips (see gluten-free tip, recipe intro)
1 teaspoon pure vanilla extract
Fresh raspberries and/or sweet cherries (optional)

Instructions

Preheat oven to 350°F. Line the bottom of an 8-inch tart pan with parchment paper.
For crust, in a medium bowl stir together the oats, oat flour, 4 tablespoons of milk, the almond butter, sugar, and sea salt until fully combined. (Add more milk as needed to just bring dough together.) Press dough into the prepared tart pan.
Bake 45 minutes or until crust is browned and begins to pull away from sides of pan. Let cool. Remove crust from tart pan and place on a serving platter.
For filling, in a high-speed blender or food processor combine dates, cocoa powder, and chocolate chips. Heat 1 cup milk in a microwave 90 seconds or until steaming but not boiling. Pour milk over date mixture and let stand 5 minutes. Cover and process 60 seconds or until completely smooth. Add vanilla; cover and process until incorporated.
Pour filling into the cooled crust. Chill 2 hours or until filling is set. If you like, top servings with raspberries and/or cherries.

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