8 Delicious Vegan Raspberry Desserts You Must Try

Raspberries bring a bright, tangy sweetness to desserts, making them a staple in plant-based baking and no-bake treats alike. 8 Delicious Vegan Raspberry Desserts You Must Try highlights a variety of mouthwatering options that showcase the versatility of this beloved berry. From velvety raspberry mousse and rich chocolate-raspberry tarts to refreshing smoothie bowls and fruit-packed bars, these recipes prove that you don’t need dairy or eggs to create indulgent, satisfying sweets. Whether you’re looking for a healthy snack, a show-stopping dessert, or a simple treat to satisfy your sweet tooth, these vegan raspberry desserts are packed with flavor, nutrients, and eye-catching color—perfect for any occasion

Vegan Raspberry Mousse

This vegan raspberry mousse is a delightful treat that bursts with the sweet-tart flavor of fresh raspberries. It’s creamy, dreamy, and incredibly simple to whip up, making it a perfect choice for any occasion.

Using just a few basic ingredients, this mousse is not only dairy-free but also a great way to enjoy a healthy dessert. Whether you’re looking for easy vegan raspberry recipes or a show-stopping dish for a dinner party, this mousse will surely impress!

Ingredients

• 2 cups fresh or frozen raspberries
• 1 can (13.5 oz) full-fat coconut milk, chilled
• 1/4 cup maple syrup (adjust to taste)
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• A pinch of salt

Instructions

1. Prepare the Raspberries: If using frozen raspberries, thaw them and drain any excess liquid. If using fresh, simply rinse and pat dry.
2. Blend the Base: In a blender, combine the raspberries, coconut milk, maple syrup, vanilla extract, lemon juice, and salt. Blend until smooth and creamy.
3. Taste and Adjust: Taste the mixture and adjust sweetness if needed by adding more maple syrup.
4. Chill: Pour the mousse into serving glasses or bowls and refrigerate for at least 1-2 hours until set.
5. Serve: Garnish with fresh raspberries or mint leaves before serving for an extra pop of color.

Raspberry Lemon Sorbet

This Raspberry Lemon Sorbet is the perfect treat for a warm day. It’s light, refreshing, and bursting with fruity flavor, making it an ideal vegan dessert. With just a few simple ingredients, you can whip up this delightful sorbet that is sure to impress anyone. Plus, it’s a fantastic way to enjoy the sweet and tangy taste of raspberries alongside the bright zing of lemon.

Not only is this sorbet delicious, but it also fits into a variety of dietary needs. It’s gluten-free and can easily be made sugar-free if you prefer. This easy plant-based dessert is a fun addition to your collection of vegan raspberry desserts, and it pairs wonderfully with other treats like vegan raspberry brownies or a no-bake raspberry chocolate tart. Ready to enjoy a scoop? Let’s make it!

Ingredients

• 2 cups fresh or frozen raspberries
• 1/2 cup maple syrup (or sweetener of choice)
• 1/2 cup fresh lemon juice
• 1/2 cup water
• 1 tablespoon lemon zest

Instructions

1. Blend the Ingredients: In a blender, combine the raspberries, maple syrup, lemon juice, water, and lemon zest. Blend until smooth.
2. Strain (Optional): For a smoother texture, strain the mixture through a fine mesh sieve to remove the seeds.
3. Freeze the Mixture: Pour the raspberry mixture into a shallow dish and spread it evenly. Place it in the freezer for about 3-4 hours, stirring every hour to break up any ice crystals.
4. Serve: Once it’s fully frozen and fluffy, scoop the sorbet into bowls and enjoy immediately!

Raspberry Chocolate Chia Pudding

This Raspberry Chocolate Chia Pudding is a delightful treat that combines the rich taste of chocolate with the tartness of fresh raspberries. It’s creamy, satisfying, and packed with nutrients, making it a perfect dessert or snack. Plus, it’s incredibly simple to make—just stir, chill, and enjoy!

The chia seeds provide a wonderful texture, while the natural sweetness of raspberries makes this dessert feel indulgent without the guilt. Whether you’re in the mood for a healthy dessert or just want to whip up an easy plant-based raspberry dessert, this recipe has got you covered.

Ingredients

• 1/4 cup chia seeds
• 1 cup almond milk (or any non-dairy milk)
• 2 tablespoons cocoa powder
• 2 tablespoons maple syrup (or to taste)
• 1 teaspoon vanilla extract
• 1/2 cup fresh raspberries
• Mint leaves for garnish (optional)

Instructions

1. In a medium bowl, whisk together the chia seeds, almond milk, cocoa powder, maple syrup, and vanilla extract until well combined.
2. Let the mixture sit for about 5 minutes, then stir again to prevent clumping of the chia seeds.
3. Cover the bowl and refrigerate for at least 2 hours or overnight until it has thickened to a pudding-like consistency.
4. Once set, fold in the fresh raspberries gently.
5. Serve in small jars or bowls, garnished with additional raspberries and mint leaves if desired.

Raspberry Coconut Ice Cream

This raspberry coconut ice cream is a delightful treat that perfectly blends the tartness of fresh raspberries with the creaminess of coconut. It’s both refreshing and indulgent, making it an ideal dessert for warm days or anytime you want something sweet. Plus, it’s simple to make, requiring only a few ingredients and minimal effort!

Whether you’re looking for a cool dessert at a summer gathering or just a sweet snack, this vegan ice cream is sure to impress. It’s a fantastic addition to your collection of easy plant-based raspberry desserts, and you can enjoy it knowing it’s dairy-free and delicious!

Ingredients

• 2 cups fresh or frozen raspberries
• 1 can (13.5 oz) full-fat coconut milk
• 1/4 cup maple syrup (adjust to taste)
• 1 teaspoon vanilla extract
• 1/4 cup shredded coconut (unsweetened)

Instructions

1. Blend the Ingredients: In a blender, combine raspberries, coconut milk, maple syrup, and vanilla extract. Blend until smooth.
2. Add Coconut: Stir in the shredded coconut for added texture and flavor.
3. Chill Mixture: Pour the mixture into a bowl and refrigerate for about 30 minutes to let the flavors meld.
4. Churn: If you have an ice cream maker, churn the mixture according to the manufacturer’s instructions until creamy. If you don’t have a machine, pour the mixture into a shallow dish and freeze.
5. Freeze: If using the shallow dish method, stir the mixture every 30 minutes for about 2-3 hours until it reaches a soft-serve consistency.
6. Serve: Scoop into bowls and enjoy your homemade raspberry coconut ice cream!

Raspberry Energy Balls

Raspberry energy balls are a quick and tasty treat that packs a punch of flavor and nutrition. The bright, tart taste of raspberries combined with the sweetness of dates makes for a delightful snack that’s both satisfying and energizing. Plus, they’re super easy to whip up, making them perfect for a busy day or a quick pick-me-up.

These little bites are not only delicious but also versatile. You can roll them in coconut or nuts for added texture and flavor. They fit perfectly into any plant-based lifestyle and are a fantastic option for those looking for gluten-free raspberry desserts. Give these raspberry almond energy balls a try for a simple vegan raspberry sweet that everyone will love!

Ingredients

• 1 cup fresh or frozen raspberries
• 1 cup rolled oats
• 1/2 cup almond flour
• 1/2 cup pitted dates
• 1/4 cup almond butter
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• Unsweetened shredded coconut (for rolling)

Instructions

1. Blend Ingredients: In a food processor, combine raspberries, oats, almond flour, pitted dates, almond butter, vanilla extract, and salt. Blend until the mixture is well combined and sticky.
2. Form Balls: Using your hands, take small amounts of the mixture and roll them into bite-sized balls. If the mixture is too sticky, wet your hands slightly.
3. Coat: Roll each ball in shredded coconut until fully coated.
4. Chill: Place the energy balls on a baking sheet and refrigerate for about 30 minutes to firm them up.
5. Serve: Enjoy these delicious raspberry energy balls as a healthy snack anytime!

Raspberry Oatmeal Crumble Bars

Raspberry Oatmeal Crumble Bars are a delightful treat that perfectly balance sweet and tart flavors. These easy plant-based raspberry desserts are not only tasty but also simple to whip up, making them a hit for any occasion. With a crumbly oat topping and a luscious raspberry filling, they deliver a satisfying texture and refreshing taste that everyone will love.

These bars can be enjoyed as a snack, dessert, or even a breakfast option. They are a great way to incorporate fresh raspberries into your meals. Plus, they’re a healthier alternative to many traditional desserts without sacrificing flavor. So, let’s get into how to make these scrumptious raspberry oat crumble bars!

Ingredients

• 2 cups rolled oats
• 1 cup almond flour
• 1/2 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1 cup raspberry chia jam
• 1/4 teaspoon salt

Instructions

1. Preheat the oven to 350°F (175°C) and line a square baking dish with parchment paper.
2. In a large bowl, combine the rolled oats, almond flour, baking powder, and salt. Mix well.
3. In another bowl, whisk together the melted coconut oil, maple syrup, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and mix until crumbly.
5. Press half of the mixture into the bottom of the prepared baking dish to form a crust.
6. Spread the raspberry chia jam evenly over the crust.
7. Sprinkle the remaining oat mixture on top of the jam, pressing it down lightly.
8. Bake for 25-30 minutes or until the top is golden brown.
9. Allow to cool before cutting into bars.

Vegan Raspberry Almond Tart

This Vegan Raspberry Almond Tart is a delightful dessert that perfectly balances the tartness of fresh raspberries with the creamy richness of almond filling. If you’re looking for a simple yet impressive dessert, this tart is a fantastic choice. It’s not only visually stunning, but it also offers a burst of flavor in every bite, making it a hit at any gathering.

The combination of the almond crust and the raspberry topping creates a deliciously indulgent treat that’s both comforting and refreshing. Plus, it’s easy to make, so you can whip it up even on a busy day! Serve it with a side of raspberry nice cream for a delightful pairing, or enjoy it on its own as one of the best vegan raspberry desserts.

Ingredients

• 1 ½ cups almond flour
• ¼ cup coconut oil, melted
• 2 tablespoons maple syrup
• 1 cup fresh raspberries
• ½ cup almond milk
• 1 teaspoon vanilla extract
• 2 tablespoons cornstarch
• ¼ cup agave syrup
• ¼ teaspoon salt
• ¼ cup sliced almonds (for topping)

Instructions

1. Preheat your oven to 350°F (175°C). In a bowl, combine the almond flour, melted coconut oil, maple syrup, and salt until well mixed. Press the mixture into a tart pan to form the crust.
2. Bake the crust for 10-12 minutes, or until lightly golden. Let it cool while you prepare the filling.
3. In a blender, combine almond milk, vanilla extract, cornstarch, and agave syrup. Blend until smooth and pour the mixture into a saucepan over medium heat. Stir constantly until thickened.
4. Once thickened, fold in the fresh raspberries gently. Pour the raspberry mixture into the cooled tart crust.
5. Top with sliced almonds and bake for an additional 10 minutes. Allow to cool before serving.
6. Enjoy your Vegan Raspberry Almond Tart chilled or at room temperature!

Raw Raspberry Cheesecake

This Raw Raspberry Cheesecake is a delightful treat that captures the vibrant flavor of fresh raspberries. It’s creamy, tangy, and has a nice balance of sweetness, making it a perfect dessert for any occasion. Plus, it’s simple to whip up, requiring no baking!

The crust is made from nuts and dates, providing a chewy base that pairs wonderfully with the rich raspberry filling. This cheesecake is not only a stellar option for a vegan dessert but also fits into the category of gluten-free raspberry desserts. Enjoy this raw cheesecake with a drizzle of homemade raspberry chia jam or serve it alongside some raspberry nice cream for an extra special touch.

Ingredients

• 1 ½ cups raw almonds
• 1 cup Medjool dates, pitted
• 2 cups raw cashews, soaked for at least 4 hours
• ½ cup coconut cream
• ½ cup maple syrup
• 1 teaspoon vanilla extract
• 2 cups fresh raspberries
• Juice of 1 lemon
• Pinch of salt

Instructions

1. Make the Crust: In a food processor, blend the almonds and dates until a sticky mixture forms. Press this mixture into the bottom of a springform pan to create an even layer.
2. Prepare the Filling: Drain and rinse the soaked cashews. In the food processor, combine the cashews, coconut cream, maple syrup, vanilla extract, fresh raspberries, lemon juice, and salt. Blend until smooth and creamy.
3. Assemble the Cheesecake: Pour the raspberry filling over the crust in the springform pan. Smooth the top with a spatula and refrigerate for at least 4 hours or until set.
4. Serve: Once set, remove from the pan and slice. Top with extra fresh raspberries or a drizzle of raspberry chia jam for an added touch.

Find Vegan Raspberry Desserts Near You

If you’re craving plant-based raspberry treats but don’t want to bake, check out our dessert directory to discover local bakeries offering vegan raspberry desserts. Supporting small businesses means you get to enjoy handcrafted, dairy-free sweets made with wholesome, high-quality ingredients.

For those who love making desserts at home, why not share your favorite vegan raspberry recipes? Submit your recipe here and connect with a community of food lovers celebrating flavorful plant-based desserts.

Vegan raspberry desserts are naturally refreshing, rich in antioxidants, and bursting with flavor. Whether you’re indulging in a raspberry cheesecake, a batch of berry-studded brownies, or a silky raspberry chia pudding, these dairy-free delights prove that plant-based treats can be just as satisfying as traditional ones.

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At Creme Filled Churros, we love celebrating delicious, plant-based desserts. Try these 8 vegan raspberry desserts, and enjoy a refreshing, dairy-free treat that everyone will love!