A vegan diet combines two popular trends – paleo and vegan. You might be wondering what desserts to have on a vegan-style diet. All four healthy desserts and snacks are vegan, gluten-free, and free from refined sugar. These are super tasty and packed with nutrition. Add chickpeas to your baking.


These apple quinoa bars taste just as good as they look. Enjoy this healthy snack or dessert as a tasty and nutritious treat.


100 g quinoa

100 g of shredded zucchini

250 g of oats

150 g apple puree

1/2 tsp vanilla powder

Take a pinch of salt

Two apples

1 tsp of cinnamon

1. Follow the instructions on the package to rinse and cook quinoa. Let it cool.

2. Preheat the oven to 180 degrees Celsius.

3. Put the zucchini in a sieve and sit for a few minutes.

4. Mix the quinoa with the oats in a large bowl. Add the apple puree and vanilla. Add the shredded zucchini and remix it.

5. Line a baking dish (about 15×20 cm) with parchment and spread the mixture with a spoon.

6. Place the apple slices on top. Sprinkle cinnamon. Add the apple pieces to the zucchini mixture or cut them into small pieces.

7. Bake for 30 minutes in the oven.

This vegan chickpea and blueberry cheesecake is an updated version of the classic New York baked cheesecake. It combines oat-based cheese cream and chickpeas, giving a rich and velvety texture. You would never guess.

250 g of oats

Eight big Medjool dates

Coconut oil two tablespoons

Take a pinch of salt

Water: 3 to 4 tablespoons


Can of cooked chickpeas, 400 g

100 ml Orange juice

You can use any vegan cream cheese or oat spread.

Lemon zest 2

Juice of 1 Lemon

1/2 tsp vanilla powder

2 tbsp of cornstarch

400 ml coconut milk

Three tablespoons maple syrup or other sweetener

Blueberries 200g (fresh, frozen, or thawed).

1. Pour the chickpeas into a large bowl and drain and rinse them thoroughly. Pour the orange juice over the chickpeas, and let soak while you prepare your crust.

2. Place the oats into a food processor or blender and pulsate until they are fine flour.

3. Add the pitted dates, coconut oil, and salt. Add water and pulse until dough forms.

4. Line a cake pan with parchment paper or coconut oil. Press the dough into the bottom and refrigerate it while you prepare the filling.

5. Preheat the oven to 160 degrees Celsius.

6. Blend all ingredients, except the blueberries, in a food processor or blender until smooth.

7. Spread the filling on top of the crust.

8. Add about half the puree to the filling. You can add the puree using small dots or swirls with a chopstick.

9. Bake for 45-50 mins. It’s ok if the cake is wobbly in the middle, as it will harden once cooled.

10. Serve with blueberry purée.

11. Serve with blueberry puree or fresh blueberries.

12. Serve with fresh or pureed blueberries.


This black sticky rice pudding is not only a delicious dessert but also a healthy one. This pudding is great for breakfast or even as a snack. Add some clementines or any other citrus fruit you like to the pudding.


250 g black rice

400 ml coconut milk

Water 300 ml

Cardamom 1 tsp

1/2 tsp vanilla powder

Take a pinch of salt

Two organic clementines, zest, and juice

Coconut or maple syrup, 1 to 2 tablespoons

Serve Clementines with Coconut Flakes

1. Rinse the black rice thoroughly. If the rice needs to soak, check the instructions on the package.

2. Place the coconut milk, rice, and water in a saucepan and heat to boiling.

3. Add the cardamom and zest and the juice and zest of the clementines. Let the rice simmer under a cover for 45 minutes. Stir occasionally.

4. Add maple or coconut syrup to taste.

5. Enjoy it warm or cold with clementines and coconut flakes. You can also add more syrup to your liking.