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Gluten-Free Vegan Desserts

Chocolate Avocado Pudding


1 large ripe avocado

6 Medjool dates, pitted and soaked in warm water for 10 minutes

1/4 cup raw cacao powder

1/2 cup almond milk (or any non-dairy milk)

1/3 cup water

1/2 tsp vanilla


Pre-soak the dates in warm water for 10 minutes. Place all ingredients into a food processor and blend until smooth. Add more liquid as needed. Chill until ready to serve.

Fig 'n' Tahini Truffles


1 cup dried figs, chopped

1/2 cup unsweetened shredded coconut

1/4 cup tahini

1/4 cup butternut squash puree (canned or steamed & pureed)

1 tbsp maple syrup

dash of cinnamon

1/4 cup shredded coconut, for rolling


Add all of the ingredients into food processor and blend until everything is well mixed. The dough will roll into a large ball in the processor.

Put the mixture into the fridge for 20 minutes to help it firm up. Then, using wet hands, roll the dough into tablespoon-sized balls. Roll in shredded coconut and place on a plate lined with parchment paper.

Let the truffles chill in the fridge for half an hour, then transfer to a sealed container.


Variation: you can also use sesame seeds or cacao powder to roll the truffles in.

Sweet Cashew Cream


1 cup cashews, soaked overnight

1/2 cup water

1 tbsp lemon juice

1/2 tsp vanilla extract

1 1/2 tbsp maple syrup

pinch of sea salt

lemon zest to garnish (optional) 


Drain and rinse cashews thoroughly. Place cashews and rest of ingredients into a high speed blender and blend until smooth. Can be served immediately but will taste even better after chilling in fridge for 10 minutes.

Parfait of Perfection


After chilling all three desserts, spoon the pudding into the bottom of a bowl, place truffles and drizzle cashew cream on top. Serve with fresh seasonal fruit, and enjoy!

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