3 Delicious + Easy Plant Based Desserts

These recipes do not contain any obscure ingredients and can easily adapted to gluten free and sugar free


I am a big ice-cream fan and these were so simple to make and a great reduced sugar option compared to commercial ice-cream. All you need is a food processor or blender.

Ingredients Base
  • 1 cup of oats or almond meal
  • 6 dates (soaked in hot water 1 min)
  • 2 TBSP coco powder
  • 1 TBSP agave or maple syrup
  • 1 TBSP of water

Blend all ingredients in a food processor and pack into your choice of baking tin or muffin cups, I used a silicone muffin tray. Place in freezer while you prepare the ice-cream.

Ice Cream
  • 1 cup of coconut milk
  • 5 pitted dates (soaked)
  • 2 TBSP peanut butter
  • 2 TBSP agave or maple syrup 
  • Pinch of salt

Blend all ingredients and spoon onto base. Freeze for a minimum of 4 hours.

I added a chocolate coating using 1 cup of melted chocolate buttons


This recipe was inspired from simple-veganista.com. These muffins were fluffy, moist, perfectly banana-y and there were ready in 30 minutes!

  • 2 cups of flour choice, I used chickpea flour
  • 2 large bananas mashed
  • 1/4 cup of monk fruit sweetener or sugar of choice 
  • 1/4 cup of melted coconut oil or olive oil
  • 1 flax egg (1 TBSP ground flax + 3 TBSP water, sit for 10 minutes)  or egg replacer 
  • 1 tsp cinnamon (optional)
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup of chocolate chips or buttons I used ‘sweet williams white chocolate baking buttons’
  • 1/2 cup of chopped walnuts
  1. Pre-heat oven to 180 degrees.
  2. In a large bowl, mash bananas until smooth.
  3. Add all  remaining ingredients to bowl and mix well.
  4. Fold in chocolate chips and nuts if using.
  5. Scoop batter evenly into muffin cups and bake for 15-20 minutes.
  6. Allow to cool for 5-10 minutes, enjoy!


I must confess, credit to my housemate for this recipe and handy work, this was her creation while I was baking muffins #bakingday. Dry yeast, plenty of flour and of course cinnamon are the key ingredients here. Due to the rising process the rolls were ready to eat after 3 hours, but the results are well worth the wait! The freshest, gooiest doughy treat. 11/10 recommend!

Ingredients Cinnamon Rolls
  • 1 and 1/2 cup of warmed milk (I used soy) (50 degrees)
  • 3 cups spelt, whole wheat or all-purpose flour
  • 2 TBSP of olive or vegetable oil
  • 2 tsp instant yeast
  • 3 TBSP sugar
  • 1 tsp vanilla extract
  • 1 teaspoon salt
Cinnamon Sugar Filling
  • 1/2 cup sugar
  • 2 tsp cinnamon
  • 1/2 cup sugar or icing sugar
  • 1/4 cup of milk
  • Heat milk on the stove or microwave, you want it to be warm but not boiling (50 degrees). 
  • In a large bowl combine warm milk, yeast, olive oil, sugar and vanilla. Set aside for 5 minutes or until the yeast has foamed.
  • Sift the flour and salt over the bowl and mix until doughy, create a ball shape.
  • Sprinkle some flour on a clean surface and need the dough by hand for 2-3 minutes, adding more flour if it becomes sticky. Form the dough into a ball and place back into the mixing bowl. 
  • Cover the bowl and allow the dough to rise for 60-90 minutes, or until it has doubled in size. 
  • Once the dough has risen, place onto a floured surface and roll into a rectangle, aproximity 1/4 of the thickness of your original dough ball.
  • In a separate bowl combine the sugar and cinnamon, sprinkle the mix over the dough, gently pressing it in with a rolling pin.
  • Starting at the short end, roll the dough in on itself and cut the roll into 8 equal slices. 
  • Prep an oven tray with baking paper and preheat the oven to 180 degrees.
  • Arrange the 8 slices onto the paper, cover and let rise for 30 minutes.
  • Bake the rolls for 40 minutes or until golden. Remove from the oven to cool while you prepare the glaze.
  • To make the glaze, stir icing sugar and milk in a saucepan over medium heat for a few minutes.
  • Drizzle the glaze over the warm cinnamon buns and enjoy!


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