Vegan Desserts Recipe

Prep and blend

Slice the avocados, remove pits and scoop the flesh into a food processor or high-speed blender. Add the unsweetened cocoa powder, maple syrup, vanilla extract and a pinch of salt.

Blend until very smooth, stopping to scrape down the sides. If the mixture is too thick or grainy, add the almond milk 1 tablespoon at a time until the mousse reaches a creamy, spoonable consistency (usually 1–2 tablespoons).

Taste and adjust sweetness or cocoa. If you want it sweeter, add up to 1 more tablespoon of maple syrup; for deeper chocolate flavor add up to 1 tablespoon more cocoa powder (note: this will thicken it).

Spoon the mousse into serving bowls or glasses. Chill in the fridge for at least 30 minutes to firm and let flavors meld.

Garnish with dark chocolate shavings or cacao nibs just before serving.

Mix base

In a bowl or jar, whisk together the chia seeds, almond milk, maple syrup and vanilla extract until well combined. Stir in lemon zest if using.

Fold in half of the mixed berries (reserve the rest for topping). If using frozen berries, thaw slightly or warm briefly to break down; if you prefer a smooth berry layer, mash them lightly.

Cover and refrigerate for at least 3 hours, preferably overnight. Stir once after 15 minutes to break up any clumps, then leave to set.

When set, spoon into serving bowls or jars, top with remaining fresh berries and a few extra whole berries or a drizzle of extra maple syrup if desired.

Prepare flax egg and oven

Preheat the oven to 175°C (350°F). Line a baking sheet with parchment paper. In a small bowl, combine the flaxseed meal and water; stir and let sit 5 minutes to thicken (this is the flax egg).

Make dough

In a mixing bowl, mash the very ripe bananas until mostly smooth. Add the peanut butter, vanilla extract and the prepared flax egg; mix until combined. Stir in the rolled oats, ground cinnamon and salt. Fold in chocolate chips or raisins if using.

Let the mixture rest 5 minutes so the oats hydrate and the dough firms slightly. If the mixture is too wet to shape, add 2–3 tablespoons more oats. If too dry, add a teaspoon of water or plant milk.

Shape and bake

Scoop about 2 tablespoons of dough per cookie onto the prepared baking sheet, spacing about 1.5 inches apart. Flatten slightly with the back of a spoon. Bake for 12–15 minutes, until edges are lightly golden and cookies are set.

Remove from oven and cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely. Cookies will firm up further as they cool.