7 Best Vegan Fall Dessert Recipes For Your Kids
We enjoy how the long summer days tempt us to spend our leisure time outdoors, but we eagerly await the arrival of October. The days are getting shorter and cooler, but not so cold that we must put on our winter coats.
Instead, it's just chilly enough to warrant a light jacket and a warm coffee. The vibrant oranges, reds, and golds of the transforming leaves likewise paint the landscape. The dessert, though, is without a doubt the highlight of fall.
Now is the time to love rich desserts with hearty spices instead of ice cream and popsicles. We can add sweet potatoes to our desserts to make them richer. Sweet potato in dessert, indeed.
We assure you that adding sweet potato to dessert won't affect the flavour. Roasted sweet potatoes and chocolate go together like peaches and cream, and you can use them in baked goods like cakes and brownies. So join us in embracing fall by enjoying these sweet potato-based vegan sweets!
1. Sweet Potato Chocolate Tahini Fudge
It's incredible how quickly this fudge can prepare. Steam the sweet potato, then combine all ingredients. It is luscious, tasty, grain-free, and free of processed sugar. The fudgy combination of sweet potato, tahini, and chocolate is an absolute joy.
Prep time: 25 minutes | Cook time: 40 minutes | Total time: 65 minutes | Servings: 6
- Sweet potato: 1 large
- Cold-pressed coconut oil: 3 tablespoons
- Hulled tahini: 2 tablespoons
- Raw cacao: 3 tablespoons
- Rice malt syrup or maple syrup: 3-6 tablespoons
- Sea salt or Himalayan pink salt: 1 teaspoon
- Peel, chop and steam the sweet potato.
- After it is soft, remove it from the stove and add it to a food processor.
- Blend in the other ingredients until well combined and smooth. Periodically, it might be necessary to scrape down the sides.
- Spread out the ingredients evenly in a dish with a medium depth and line it with parchment paper.
- Set aside for the night in the freezer.
- Slice into squares after removing from the freezer.
- Keep in an airtight container in the refrigerator or freezer for up to a week.
2. Sweet Potato Pie Tartlets
On top of a sweet pecan crust lies a smooth sweet potato filling that resembles caramel. These sweet potato pie tartlets have chilled coconut whipped cream and freshly grated lemon zest on top.
Prep time: 30 minutes | Cook time: 45 minutes | Total time: 1¼ hours | Servings: 8
Ingredients For The Filling
- Sweet potato purée: 15 oz
- Cornstarch: 3 tablespoons
- Molasses: ⅔ cup
- Coconut sugar: ¼ cup
- Pumpkin pie spice: 2 teaspoons
- Vanilla extract: 1 teaspoon
- Baking soda: ¼ teaspoon
- A pinch of salt
Ingredients For The Crust
- Pecans: 2 cups
- Coconut sugar: ⅓ cup
- Coconut oil: 3 tablespoons
Ingredients For The Toppings (Optional)
- Coconut whipped cream
- Lemon zest
- Candied pecans
- Set the oven to 325°F.
- In a food processor or blender, finely pulverize the crust's components.
- 5–6 tartlet pans should get half of the crust. On a baking sheet, bake in the oven for 10 minutes.
- While baking the crust, combine the filling ingredients in a sauce pot and boil while stirring, often for three minutes or until thickened.
- After removing the tartlets from the oven, fill the middle of the crust with the thickened filling mixture. If the tartlet crust is excessively puffy, do this before serving.
- Place in the refrigerator for at least an hour before serving after baking for 20 minutes.
- Then serve with toppings.
3. Sweet Potato Ice Cream
This sweet potato ice cream is like the summery pumpkin pie of the fall. Nobody would ever suspect this spicy, cold, creamy, and delectable cashew-based ice cream that contains sweet potato! A pecan topping complements the ice cream; add some coconut whipped cream if you feel indulgent.
Prep time: 15 minutes | Cook time: 35 minutes | Total time: 50 minutes | Servings: 6
- Sweet potato: 1 medium
- Cashews: 1 cup
- Almond milk: 1 cup
- Brown rice syrup: ¼ cup
- Dark brown sugar: 3 tablespoons
- Maple extract: 1 teaspoon
- Salt: ¼ teaspoon
- Ground cinnamon: ½ teaspoon
- Ground ginger: ½ teaspoon
- Ground nutmeg: ¼ teaspoon
- Pecans for topping
- Bourbon for topping
- Place the bowl of your ice cream machine in the freezer the night before you create ice cream.
- Heat the oven to 400°F. After being pierced with a few fork holes, roast the sweet potato for around 40 minutes or until it is very tender. Let cool.
- Blend the remaining items in the blender and pulse twice to combine. After the potato has cooled, peel it off, add the flesh to the ingredients in the blender, and process at medium to high speed until the mixture is incredibly smooth and creamy.
- Before putting the mixture through your ice cream maker, refrigerate it for about an hour in the refrigerator.
- This step will help it freeze more quickly in your machine, giving any ice cream recipe a creamier texture.
- Run the mixture through your ice cream machine according to the manufacturer's directions after it is nice and cool.
- Place in a freezer-safe ice cream container until you're ready to eat.
- Before scooping, allow defrosting for 10-15 minutes. If desired, garnish with pecans or a little bourbon.
4. Gooey Marshmallow and Chocolate Bourbon Sweet Potato Pop Tarts
On the Thanksgiving table in the United States, sweet potato and marshmallow casserole are staples. What are creamy, spiced sweet potatoes with gooey, toasted marshmallows? Heaven! But what would happen if you made it into hand pies and included bourbon and chocolate chips?
Prep time: 20 minutes | Cook time: 45 minutes | Total time: 65 minutes | Servings: 8
Ingredients For The Dough
- All-purpose flour: 2 cups
- Salt: ½ teaspoon
- Cold coconut oil: 6 tablespoons
- Ice water: ½ cup
Ingredients For The Filling
- Cooked sweet potato: 1 cup
- Vegan chocolate chips: 4 tablespoons
- Bourbon: 2 teaspoons
- Pumpkin pie spice: 1 teaspoon
- Sugar: 2 tablespoons
- Cinnamon: 2 teaspoons
- Marshmallows: 10, cut in half
- Combine salt and flour in a sizable mixing bowl. Combine the flour and coconut oil with a fork or your hands. The mixture should resemble sand, so you still want big bits.
- Add water in slow, steady dribbles until the mixture begins to bind. Avoid overworking the dough; it should be rather fuzzy.
- Wrap the dough in plastic and chill for at least 45 minutes.
- In a sizable mixing bowl, combine all the filling ingredients and stir until thoroughly combined. The mixture ought to be rather lumpy and thick. As you season, taste.
- Heat the oven to 400°F. Roll the dough to a ⅛-inch thickness on a clean surface coated with flour. Make 5-8 big circles.
- Alternatively, you can cut out any shapes you choose with cookie cutters and assemble the forms by pressing the dough and filling them together like ravioli.
- On the right side of the dough circle, spread about a ½ to 1 tablespoon of filling, then top it with two marshmallow pieces. Use your fingers or the back of a fork to pinch the circular in half. To generate steam vents, make a few holes with a fork or knife in the top. Repeat this for every pie.
- Place the pies on a baking sheet, then brush them with melted coconut oil. Bake until they are golden brown (about 20 minutes).
5. No-Bake Sweet Potato Brownie Cake
This vegan no-bake sweet potato cake is so rich, dense, and incredibly fudgy! It is extremely gratifying, delightfully sweet, and chock full of chocolate.
This recipe requires four basic ingredients, all of which you probably already have on hand: sweet potatoes, cacao or cocoa powder, shredded coconut, and sugar.
Prep time: 30 minutes | Cook time: 45 minutes | Total time: 1¼ hours | Servings: 4
- Sweet potato: 1 small
- Cacao powder: ½ cup
- Unsweetened shredded coconut: ¼ cup
- Coconut sugar: 2-4 tablespoons
- Cinnamon: ½ teaspoon
- Vanilla powder: 1 pinch
Ingredients To Serve
- Pomegranate seeds
- Fig slices
- Boil water in the pot. The sweet potatoes should be peeled and chopped into small pieces. When the water is boiling, add the vegetables and cook for about 15 minutes or until soft.
- Before combining them with the remaining ingredients (apart from the fruit) in a food processor is necessary to drain the potato cubes. The next step is to process the mixture until it resembles sticky dough. Put cling film or baking paper in a small cake mould.
- To make the mixture flat, place it to the form and press down on it with your palms. Please put it in the fridge to chill for five to ten minutes before serving.
- Serve the cake by turning it out onto a platter. Decorate the top of the sweet potato brownie cake with fruit.
6. Spiked Sweet Potato Truffles
The greatest Valentine's Day treat, chocolate, combines super-healthy, high-fibre, low-glycemic, antioxidant-rich sweet potatoes in this astonishingly delicious and indulgent truffle dish. The naturally sweet tuber, which is a vivid orange, needs very little help to serve as the foundation for this delectable, enticing dessert. The delectably thick, creamy filling in the center of this dish will surprise your significant other.
Prep time: 25 minutes | Cook time: 40 minutes | Total time: 65 minutes | Servings: 9
Ingredients For The Filling
- Sweet potato purée: 1 cup
- Organic cornstarch: 3 tablespoon
- Refined organic coconut oil: ⅓ cup
- Light spelt flour: ¼ cup
- Fine sea salt: ⅛ teaspoon
- Light agave nectar: ⅓ cup
- Plain or vanilla rice milk: ½ cup
- Cointreau or liqueur: 2 tablespoons
- Pure vanilla extract: 1 teaspoon
Ingredients For The Chocolate Coating Or Cups
- Dairy-free chocolate chips: 1 cup
- Refined organic coconut oil: 1 teaspoon
- Prepare the sweet potato purée ahead of time: Set the oven to 400°F (200°C). Unskinned sweet potatoes should be placed on a baking pan and baked for about an hour or until extremely soft. After letting the flesh cool, peel it and purée it in a food processor until extremely smooth.
- Divide the purée into one scant cup (230 ml), saving the extra for another use. Return the one cup of purée, the cornstarch, and the coconut oil to the processor and process until very smooth.
- Whisk the flour, salt, and agave nectar together until smooth in a small, heavy-bottomed pot. Stir in the orange zest after gradually incorporating the rice milk.
- Stirring continually, boil the mixture over medium heat until it bubbles and thickens. Reduce heat to a simmer, and cook for 30 seconds while stirring continuously. You'll need to exert some effort to keep going as the mixture suddenly begins to thicken; it will eventually resemble a very thick paste or glue. Remove from heat, then add the liquor and vanilla.
- Put the heated mixture right into the sweet potato bowl of the food processor and process until the mixture is completely smooth and creamy. Although soft, it must be firm enough to maintain shape.
- Follow these steps to dip the truffles once the filling has frozen: In a bowl set over a saucepan of boiling water, melt the chocolate and coconut oil until they are completely smooth.
- Using two forks facing each other, dip the truffles one at a time, tap the forks on the edge of the dish to expel any extra chocolate, and set them on the plastic. Allow the truffles to firm up in the refrigerator (they will begin to firm up fairly quickly because of the frozen filling).
- You can use extra melted chocolate to decorate the tops with swirls or heart designs if you'd like. However, serve it at room temperature and keep it in the refrigerator.
- While you make the chocolate cups for the truffle cups, set the filling aside. Arranged in bowls
Method For The Chocolate Truffle Cups
- As you make the chocolate cups, put the filling aside. Melt the chocolate and coconut oil in a basin over a pot of simmering water (the bowl needs to be big enough, so the bottom doesn't touch the water). 12 to 15 small foil cups should have the bottom and edges coated around ¾ teaspoon (3.5 ml). To firm up, place the cups in the freezer for a few minutes.
- The sweet potato mixture should be poured into each chocolate cup using 1-2 teaspoons (5–10 ml) and smoothed on top. Once the filling's tops are solid, place the container back in the freezer for about 5 more minutes.
- Another 1 teaspoon (5 ml) of chocolate should be spread gently over each cup to coat it, sealing the borders so that no sweet potato chunks are visible completely.
- Then, take it from the refrigerator, peel off the paper cups, and let the food come to room temperature before serving.
- These are much nicer and served at room temperature, but the cups will adhere to them if you attempt to unwrap them once they've stopped cold. Keep chilled until solid.
7. Sweet Potato Gulab Jamun
These gulab jamuns, or sweet potato doughnuts, are a traditional Bengali treat fried and covered in syrup flavoured with cardamom. They come with a coconut inside. Try this recipe to convert gulab jamun to veganism.
Prep time: 30 minutes | Cook time: 45 minutes | Total time: 1¼ hours | Servings: 15
- Water: 4 cups
- Sugar: 2 cups
- Cardamom: 4 to 5 pods
- Sweet potatoes: 4 medium
- Rice flour: 3 tablespoons
- Freshly grated coconut: ¾ cups
- Sugar: 1½ tablespoons
- Bring the water, sugar, and cardamoms to a boil in a heavy-bottomed pot. Boil the mixture for 15 minutes or until the syrup is fairly thick, roughly the consistency of a half strand. Brush syrup on the back of a spoon.
- Preheat the oven and bake the sweet potatoes for 30 minutes, then alternate boiling them until they are barely soft. The sweet potatoes can be boiled or roasted in advance; please note.
- Gently boil the coconut and sugar in a heavy-bottomed skillet until aromatic and sticky. After cooling, form 10 balls out of the mixture. This size falls between raisins and grapes.
- Make larger balls out of the sweet potato once it has been peeled, mashed, and mixed with rice flour. Be sure to seal the balls fully.
- Place the finished product for 10 minutes in the freezer. Approximately three balls at a time should be added to the hot oil in the heavy wok and fried at an even, gentle heat on medium-low.
- Keep flipping until they are a uniform golden colour after allowing them to cook for 3 minutes without interruption. Although this process will take some time, take your time.
- Drain the balls thoroughly, then add them to the syrup after they are crisp and evenly toasted. Let them soak for at least 15 to 20 minutes to get a thin covering. For a richer, deeper sweetness, wait up to an hour.
We assume that sweet potato pie comes to mind when considering the traditional sweet potato treat. It is a Thanksgiving staple, so it is frequently exclusively offered on that particular holiday. That's unfortunate, so we've incorporated those flavours into various baked goods, including cookies and cupcakes. Are you honouring a birthday this fall? Take a slice of our cheesecake or sweet potato cake. In search of a crowd-pleasing item?
Look at our sweet potato cookies, sweet potato pie cupcakes, or sweet potato marshmallow bars. And yes, we realize that sweet potato casserole is a side dish, but we also think it is sweet enough to serve as dessert.
I trust you enjoyed this article about the 7 Best Vegan Fall Dessert Recipes For Your Kids. Please stay tuned for more blog posts to come shortly. Take care!
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