8 Best Vegan Wedding Dessert Recipes

8 Best Vegan Wedding Dessert Recipes

8 Best Vegan Wedding Dessert Recipes

Sometimes, planning a wedding can be a real hassle. You have several duties to take care of, including inviting guests, looking for the ideal wedding location, and selecting the menu. You might feel overwhelmed quickly if you try to care for everyone. We want to assist you in planning the ideal wedding.

The best vegan wedding dessert recipes that are ideal for a wedding party are listed in this article.

Vegan Mexican Wedding Cookies

1. Vegan Mexican Wedding Cookies

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Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes | Servings: 12

Ingredients

  • All-purpose gluten-free flour: 2 cups
  • Organic cane sugar, powdered: ¾ cup
  • Salt: ¼ teaspoon
  • Pecan, finely chopped: 1 cup
  • Non-dairy butter softened: 1 cup
  • Vanilla: 1 teaspoon
  • Almond extract: 1 teaspoon
  • Extra powdered sugar for rolling

Instructions

  1. Heat your oven to 350°F. Put parchment paper on a baking pan and set it aside.
  2. Mix bowl with flour and powdered sugar. Mix in the salt and pecans.
  3. Stir in the butter, almond and vanilla extracts to form a dough after adding them. 1-2 teaspoons of water should be added if the dough is too dry. The dough should be firm and more straightforward to handle after an hour in the fridge. On a baking sheet, divide the dough into 24 equal pieces, roll each piece into a ball, and bake for about 24 minutes. For 20 minutes, bake.
  4. After lightly coating each heated cookie with powdered sugar, put it on a cooling rack to finish cooling.

Vegan Wedding Biscoff Ice Cream

2. Vegan Wedding Biscoff Ice Cream

Simple vegan ice cream with only 4 ingredients tastes deliciously like Biscoff cookies.

Prep time: 5 minutes | Cook time: 0 minutes | Servings: 2

Ingredients

  • Frozen bananas sliced: 2
  • Soy milk or other plant milk: 1 tablespoon
  • Biscoff spread cookie butter: 2 tablespoons
  • Biscoff biscuits broken into pieces: 3

Method

  1. Put each ingredient into a high-speed blender or food processor.
  2. Until smooth, blend, if necessary, pause to scrape the sides.
  3. Enjoy immediately if you prefer a soft, scoopable texture, or move to a closed container and freeze for a few hours.
  4. For the ultimate Biscoff experience, top with additional biscuits and a drizzle of heated spread!

Wedding Coconut Caramel Chocolate Tarts

3. Wedding Coconut Caramel Chocolate Tarts

“Oh, so delicious and tasty! No one would suspect that there are marshmallows inside because they make the dish nice and light. To prevent the caramel from being served in one chewy chunk, try not to serve these warm or at room temperature.”

Prep time: 45 minutes | Cook time: 1½ hours | Total time: 2 hours 15 minutes | Servings: 20

Ingredients For The Base

  • Rolled oats: 1½ cups
  • Cacao: 2 tablespoons
  • Coconut oil: 1 tablespoon

Ingredients For The Coconut Caramel Filling

  • Light coconut milk: 1- 270 ml can
  • Pure maple syrup: 1 tablespoon
  • Coconut sugar: 1 tablespoon
  • Coconut oil: 1 teaspoon
  • Coco2 original spread to drizzle over the top of completed tarts

Method

  1. You can add a little water to the food processor to aid in mixing once you've thoroughly incorporated all the base components. It should be moist enough to stick together but not soggy.
  2. Spray some olive oil in a mini muffin tray sparingly. After that, put about a spoonful of the mixture into each hole. Each tart case should be shaped with a firm downward press; use your thumb to build up the sides and make a well in each center. When done, place all 12 in the refrigerator to set.
  3. Put the filling ingredients in a small pot and cook them gently. Bring to a boil, then simmers what you want. Watch it closely to prevent a boil-over. It will thicken.
  4. After thickening the mixture, remove the pan from the heat and spoon some into each tart case.
  5. Put them back in the refrigerator to set when they have all been filled. This process will take about an hour. You must take them out of the tin once they have dried.
  6. Grab a small, sharp knife, and slide it down one side of the tart to loosen it. If the tart still doesn't pop out after that, move the knife down the other side, and it should work.
  7. Sprinkle with the Coco2 original spread and add some toasted coconut on top.

Vegan Custard Tart

4. Vegan Custard Tart

Vegan custard tart in a bakery style, with a buttery shortcrust foundation, a creamy custard filling, and nutmeg sprinkled on top. Simple and adaptable!

Prep time: 30 minutes | Cook time: 10 minutes | Total time: 40 minutes | Servings: 8

Ingredients For The Shortcrust Pastry

  • All-purpose plain flour: 1¼ cups
  • Vegan butter or margarine: ⅓ cup
  • Granulated sugar or coconut sugar: 3 tablespoons
  • Cold water: 1 tablespoon, if needed

Ingredients For The Custard

  • Thick scoopable canned coconut cream: 1½ cups
  • Coconut milk: 1¼ cups
  • Tapioca starch: ½ cup
  • Granulated sugar: ⅓ cup or maple syrup to taste
  • Vegan butter: 2 tablespoons (optional for extra richness)
  • Vanilla extract: 1 tablespoon
  • Turmeric: 1 pinch
  • Black salt: 1 pinch

Ingredients To Decorate

  • Ground nutmeg

Method

  1. Making the pastry
  2. Set the oven's temperature to 180°C. An 8-inch (20 cm) loose-bottom tart pan should be lined.
  3. The base ingredients should all be combined in a medium bowl or food processor. Add more water if the mixture is too crumbly and continue mixing until a flexible dough forms. Add a little extra flour and re-mix if the mixture is too wet.
  4. Roll out the pastry into a thin circle that is 5 mm (¼ inch) thick on a surface dusted with flour. To create a crust, transfer the pastry to the tart pan and press it against the bottom and sides.
  5. Get rid of the extra. Use the remaining pastry to fill any gaps that may exist. When baking, prick the bottom with a fork to allow hot air to escape.
  6. Bake the crust for 10-15 minutes or until the pastry turns golden. In the tart pan, let the pastry cool. Add all ingredients to a medium pot to prepare the custard (without heating). Until there are no longer any corn flour lumps, whisk.
  7. Set the pot over a medium heat source. Stirring often, cook the mixture for 10-15 minutes. Taste it, and if the custard needs additional butter, vanilla, or black salt, you can add it.
  8. When you lift your whisk and see small custard “ribbons,” the mixture is ready. The custard should have a thick custard consistency and coat the back of a spatula.
  9. After cooling for ten minutes, remove the pot from the heat and stir it once or twice. If lumps start to form in the mixture, whisk briskly or use a stick blender to puree.
  10. Pour the custard into the tart base once it has further thickened. Set aside in the refrigerator for at least 4 hours (or, if you're in a hurry, 1–2 hours in the freezer).
  11. When the tart is ready, it gives only slightly when you press it but is slightly wobbly. Serve the tart after you sprinkle nutmeg on it.
  12. For up to five days, the tart can be stored in the refrigerator in an airtight container.

Lime And Pistachio Slice

5. Lime And Pistachio Slice

This Raw Lime + Pistachio Slice can be made without baking without dairy, gluten, and refined sugar.

Prep time: 30 minutes | Cook time: 12 minutes | Total time: 42 minutes | Servings: 8

Ingredients For The Base

  • Pistachios: ½ cup
  • Cashews: ½ cup
  • Desiccated coconut: 1 cup
  • Medjool dates pitted: 1 cup
  • Lime juice: 1 tablespoon
  • Pinch of salt

Ingredients For The Centre Layer

  • Cashews: 2 cups, soaked overnight
  • Coconut cream: ⅔ cup
  • Desiccated coconut: 1 cup
  • Rice malt syrup: 3 tablespoons
  • Lime zest: 2 limes
  • Lime juice: 4 tablespoons

Ingredients For The Top Layer

  • Baby spinach leaves: ½ cup
  • Avocado: ½
  • Coconut cream: ¾ cup
  • Desiccated coconut: ½ cup
  • Rice malt syrup: 3 tablespoons
  • Lime juice: 3 tablespoons
  • Cashews: ½ cup, soaked overnight

Method With A Thermomix Blender

  1. Use baking paper to line a 20 x 20 cm cake pan. Put the dates in a blender and run it at speed 8 for 10 seconds. Blend the remaining essential ingredients for 20 seconds on speed 8, scrape down the sides, and then blend for another 10 seconds on speed 8.
  2. If not, add a tablespoon of water and combine for 15 seconds on speed 8 until it resembles dough. The mixture should be pressed into the cake pan's base. Put the cover in the freezer to set. Blend the components for the center for 1 minute on speed 8 to achieve a smooth and creamy texture.
  3. If necessary, scrape the sides, then blend for an additional 20 seconds at speed 8 until smooth. Pour over the bottom layer and place back in the freezer.
  4. Place the top ingredients in a mixing bowl, blend on speed 8 for 20 seconds, scrape down the sides, and blend again for 15 seconds. Pour over the center and, for payback, tap the tin against a bench. Place in the freezer and leave for two hours. Cut into 16 squares when solid. Straight from the freezer, store and serve.

Method Without A Thermomix Blender

  1. Use baking paper to line a 20 x 20 cm cake pan. Dates should be processed until they are smooth. The remaining base ingredients should be added and pulsed to mix. If not, add a tablespoon of water and pulse the ingredients. The mixture should come together like dough. The mixture should be pressed into the cake pan's base. Put the cover in the freezer to set.
  2. Blend the ingredients for the center in a food processor until they are creamy and smooth. Scrape the sides if necessary, then blitz once more. Pour over the bottom layer and place back in the freezer.
  3. Put the ingredients on the top and process until smooth. Pour over the middle layer, tap the tin on a bench, and place in the freezer for two hours to solidify.
  4. Cut into 16 squares when solid. Serve straight from the freezer. Store any leftovers in the freezer.

Paleo Lemon Bars

6. Paleo Lemon Bars

Lemon bars made without dairy are a light treat that requires 10 minutes to prepare. You'll adore the crust with raw dates, nut filling, and banana undertones. These are dairy-free, vegan, and paleo lemon bars.

Prep time: 10 minutes | Cook time: 0 minutes | Total time: 10 minutes | Servings: 16

Ingredients For The Crust

  • Raw cashews: ¾ cup
  • Walnuts: ¾ cup
  • Medjool dates: 12, pitted
  • Filtered water: 1 tablespoon
  • Hemp seeds: 1½ tablespoons
  • Pinch sea salt

Ingredients For The Lemon Topping

  • Medium ripe bananas: 3
  • Pure maple syrup: 2 tablespoons + ⅓ cup
  • Coconut oil: ¾ cup
  • Lemons juiced: 4
  • Lemon zest: 2½ tablespoons
  • Turmeric: 1 teaspoon
  • Collagen peptides: 3 scoops
  • Pure vanilla extract: 1 teaspoon

Instructions

  1. Soak the Medjool dates in boiling water for 5 minutes and drain them well before adding them to the food processor.
  2. Dates and nuts should be combined and pulsed in a food processor. Take a minute or so to blend this thoroughly. Salt, hemp seeds, and water can now be added. Continue to process until the mixture resembles a paste.
  3. The mixture should stay together and resemble a crust when you push it with your fingertips against the side of the food processor. Transfer the mixture to an 8×8″ square pan lined with parchment paper, pressing it into the bottom and up the edges.
  4. Clean and dry the food processor. Mix the ingredients for the lemon topping in a blender. A milkshake-like texture will develop in the mixture.
  5. The mixture should be poured over the crust. If desired, sprinkle powdered sugar on top. Wrap plastic wrap around the dish. For 24 hours, place the bars in the freezer to set. Run a knife under hot water before cutting them into squares when ready to consume them. For up to three months, keep it in the freezer.

RAW Strawberry Lime Macadamia Slice

7. RAW Strawberry Lime Macadamia Slice

This delicious and simple no-bake slice is made with raw strawberries, lime, and macadamias. It is healthy and guilt-free, with no flour, dairy, or refined sugars. You can eat this delicious snack straight from the freezer.

Prep time: 10 minutes | Cook time: 0 minutes | Total time: 10 minutes | Servings: 12

Ingredients For The Base

  • Medjool dates pitted: 8
  • Strawberries, chopped: 1 cup
  • Banana: ¼
  • Macadamia nuts: 2 cups
  • Melted coconut oil: 3 tablespoons
  • Chia seeds: 3 tablespoons
  • Desiccated coconut: ½ cup
  • Vanilla extract: 1 teaspoon

Ingredients For The Top Layer

  • Macadamia nuts: 1 cup
  • Melted coconut oil: ½ cup
  • Maple syrup: ½ cup
  • Lime juice: 4 tablespoons
  • Vanilla extract: 1 teaspoon

Method With A Thermomix Blender

  1. I used a 24 cm × 24 cm cake pan and lined it with parchment paper. Dates should be added to the blender's mixing bowl, and the speed should be set at 10.
  2. Blend the remaining base ingredients for 20 seconds on speed 8. If not, add a tablespoon of water and blend for an additional 10 seconds on speed 8. The ingredients should come together like dough.
  3. Place the prepared base in the freezer to harden by spreading the mixture evenly over the prepared tray.
  4. The icing ingredients should be added to the clean, dry mixing bowl. Blend for one minute on speed 8 to achieve a smooth, creamy texture.
  5. Take the tray out of the freezer, add the icing, and place it in the refrigerator or freezer. Cut the icing into 16 squares once it has dried and stored them in the freezer or refrigerator.

Method Without A Thermomix Blender

  1. I used a 24 cm × 24 cm cake pan and lined it with parchment paper.
  2. In a food processor, puree the dates until they are smooth.
  3. When just blended, add the other foundation ingredients and pulse. If not, add a tablespoon of water and pulse the ingredients. The mixture should come together like dough. Place the prepared base in the freezer to harden by spreading the mixture evenly over the prepared tray.
  4. After thoroughly cleaning and drying the processor, add all of the icing ingredients and process until well combined.
  5. Take the tray out of the freezer, add the icing, and place it in the refrigerator or freezer.
  6. Cut the icing into 16 squares once it has dried and stored them in the freezer or refrigerator.

Chocolate Mint Slice

8. Chocolate Mint Slice

Dreamy chewy layers of coconut, cashew, and mint filling are topped with a smooth, velvety chocolate layer that is dusted with cacao nibs and additional mint leaves. The chocolate layer is then drizzled with raw cacao powder. Your taste buds will be dancing after eating this delicious and incredibly simple treat!

Prep time: 40 minutes | Cook time: 3 hours | Total time: 3 hours 40 minutes | Servings: 6

Ingredients For The Base

  • Oat: 1 cup made into flour
  • Cacao powder: ¼ cup
  • Prunes: 1 cup
  • Coconut oil melted: 2 tablespoons

Ingredients For The Mint Layer

  • Cashew: 1 cup, soaked and drained
  • Coconut oil: 3 tablespoons, melted
  • Coconut milk: 1 cup, from a can refrigerated overnight and the solid cream from the top
  • Lightly packed fresh mint leaves: ½ cup
  • Few drops of mint extract
  • Spirulina powder: ½ teaspoon
  • Coconut nectar: 1 tablespoon

Ingredients For The Chocolate Layer

  • Vegan Cheese: 1½ bricks
  • Cacao powder: ¼ cup
  • Dates: 7
  • Nut milk: ¼ cup
  • Chia seeds: 1 tablespoon
  • Coconut oil melted: 1½ tablespoons

Method For The Base

  1. The ingredients for the base should be combined in a high-speed blender or food processor and processed until the mixture resembles small crumbs and holds together when squeezed.
  2. The mixture should be poured into a lined loaf pan that measures 25 x 13 x 8 cm. Press the mixture down with the back of a spoon. Incorporate the freezer.

Method For The Mint Layer

  1. Place all ingredients in a high-speed blender and process until they are creamy and smooth.
  2. Place the base in the freezer and then top with the cream (about an hour).

Method For The Chocolate Layer

  1. Put everything in the high-speed blender and blend until smooth for the chocolate layer. After pouring the cream over the mint cream layer, place the pan in the freezer for two to three hours to let the cream set.
  2. Remove from the tin, slice immediately, and keep in the refrigerator for three to four days in an airtight container (separate them with parchment paper so they don't cling together). Sprinkle some cacao nibs and dust with cacao powder when ready to serve. Enjoy!

Conclusion

Place chocolate-covered snacks on a table, such as Rice Krispies bars and caramel apples. Serve a chocolate fountain alternatively with dipping options like fruit skewers, bite-sized brownies, and soft pretzels (for that delectable salty-sweet combo). If your wedding's colour scheme excludes chocolate brown, choose another hue.

I trust you enjoyed this article about the 8 Best Vegan Wedding Dessert Recipes. Please stay tuned for more blog posts to come shortly. Take care!

JeannetteZ

 

 

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Ideas? Thoughts? Questions? I would love to hear from you. Would you please leave me your questions, experience, and remarks about this article on the 8 Best Vegan Wedding Dessert Recipes in the comments section below? You can also reach me by email at Jeannette@LivingTheVeganLifestyle.org.

 

 

Disclosure
This post may contain affiliate links. I earn from qualifying purchases as an Amazon Associate and other affiliate programs. Read my full disclosure.

 

 

Here are links to some of my favourite articles:

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