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Vegan Desserts to Make with Kids!

Perfect for family activities.

By S. G. MarinPublished 3 years ago 13 min read
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Vegan Desserts to Make with Kids!
Photo by Mathilde Langevin on Unsplash

All of us parents want to do the best we can for our children. We want to offer them better resources and better nutrition. And we also want to raise happy humans. These desserts are completely vegan and even healthy, but you wouldn't guess that because they are also extremely delicious. Hope you enjoy this list of vegan dessert recipes to make with your little ones!

1. Tasty Snakes:

These snacks are quite a sweet treat, but they also have a lot of nutritional value as well. Just one snake is packed with protein, antioxidants, and vitamin E.

Prep Time: 10 minutes

Assembly Time: 10 minutes

Servings: 12 “snakes”

INGREDIENTS

1. 1/2 cup mixed nuts and seeds (almonds, cashews, pumpkin seeds, sunflower seeds—use any combo you like!)

2. 2 Tbsp. quick-cooking oats

3. 1/4 tsp. ground cinnamon

4. Pinch salt

5. 1 Tbsp. hulled hemp seeds or chia seeds

6. 2 Tbsp. nut or seed butter

7. 10–12 Medjool dates, pitted

8. 1–2 Tbsp. pure maple syrup or water

9. 1 Tbsp. unsweetened cocoa powder (optional)

10. 2 Tbsp. vegan chocolate chips (optional)

DIRECTIONS

1. In a food processor, combine the mixed nuts and seeds, oats, cinnamon, and salt and pulse until finely ground.

2. Add the hemp seeds, nut butter, and dates. Process until a dough forms.

3. With the food processor running, add the maple syrup and cocoa powder (if using).

4. Fold in the chocolate chips (if using).

5. Divide the dough into 12 pieces then roll each into the shape of a snake.

6. Store in an airtight container in the fridge for up to 1 week or in the freezer for up to 1 month.

2. Vegan Chocolate Mud Cupcakes:

These yummy cupcakes are easy to make for any occasion whether there's a birthday party or a bake sale.

Prep Time: 10 minutes

Cook Time: 17 to 19 minutes

Servings: 12 cupcakes

INGREDIENTS

1. 1 Tbsp. ground flaxseeds

2. 2 1/2 Tbsp. hot water

3. 1 1/2 cups all-purpose flour

4. 3/4 cup cocoa powder

5. 1/4 cup cornstarch

6. 1 cup powdered sugar

7. 1 tsp. baking powder

8. 1/2 tsp. baking soda

9. 1/8 tsp. salt

10. 1 1/3 cup soy milk

11. 1 Tbsp. white vinegar

12. 1/3 cup vegetable oil

13. 1/2 cup cool water

14. 2 tsp. vanilla extract

15. Vegan frosting

DIRECTIONS

1. Preheat the oven to 350°F and fill a cupcake pan with cupcake liners.

2. Mix the flaxseeds with the hot water then set aside.

3. In a large bowl, combine the flour, cocoa, cornstarch, powdered sugar, baking powder, baking soda, and salt.

4. In a separate bowl, whisk together the soy milk and vinegar until the mixture thickens. Add the oil, cool water, and vanilla then stir in the flaxseed mixture.

5. Add the wet ingredients to the dry ingredients and mix until just combined.

6. Divide the batter evenly among the cupcake liners. Bake for 17 to 19 minutes.

7. Let cool then top with vegan frosting.

3. Chocolate Peanut Butter Cups

Who doesn't like peanut butter cups? Almost everyone enjoys these sweet treats and now you can allow your children to enjoy them, guilt-free! Psst... I won't tell them if you want to sneak a couple for yourself as well.

Prep Time: 10 minutes

Cook Time: 20 minutes

Servings: 12 chocolate peanut butter cups

INGREDIENTS

1. 1/2 cup vegan margarine

2. 3/4 cup peanut butter

3. 3/4 cup crushed vegan graham crackers

4. 1/4 cup agave nectar or maple syrup

5. 1 cup vegan chocolate chips

6. 1/2 cup nondairy milk

7. 1/2 cup crushed peanuts

DIRECTIONS

1. Fill a cupcake pan with cupcake liners.

2. Combine the vegan margarine, peanut butter, graham crackers, and agave nectar in a saucepan and cook over medium heat until the vegan margarine is melted. Make sure that the mixture doesn’t stick to the pan or burn. Remove from the heat and divide evenly among the cupcake liners.

3. In a separate saucepan, combine the vegan chocolate chips and nondairy milk and cook over low heat, stirring frequently. Remove from the heat as soon as the chocolate is melted. Spoon over the peanut butter mixture in each cupcake liner then top with the crushed peanuts.

4. Place in the refrigerator until firm.

~Tip: Instead of peanut butter, try almond, cashew, or sunflower butter.~

4. Chocolate Peanut Butter Banana Bombs

These treats and delicious, filling, and offer your children some nutrition. Plus, they're so fun to make!

Prep Time: 10 minutes

Freeze Time: 2 to 3 hours

Servings: 3

INGREDIENTS

1. 1 banana

2. 1/4 cup peanut butter

3. 1 cup chocolate chips

DIRECTIONS

1. Slice the banana into 1/4-inch pieces. Add a dollop of peanut butter to one banana slice then top with another slice. Secure with a toothpick then repeat with the remaining banana slices.

2. Freeze the banana bites until firm (at least 1 hour).

4. Pour the chocolate chips into a mug and cook in the microwave for 10 seconds then stir. Repeat until completely melted.

5. Remove the banana bites from the freezer and dip each in the melted chocolate to coat.

6. Freeze again until solid (at least 1 hour).

5. Strawberry Cheesecake Bites

A new look into Strawberry Cheesecake. These strawberries are such a cute and scrumptious treat. Making them with your little ones will be a fun activity, but eating them together will be even better!

Prep Time: 20 minutes

Servings: 4

INGREDIENTS

1. 1 lb. strawberries, destemmed

2. 8 oz. vegan cream cheese

3. 1 1/2 cups powdered sugar

4. 1 tsp. vanilla extract

5. 1/4 cup crushed animal crackers

DIRECTIONS

1. Carve a hole in the top of each strawberry for the “cheesecake” filling then cut off a small portion of the tip so that the strawberries will stand upright.

2. Add the vegan cream cheese, powdered sugar, and vanilla extract to a bowl and beat with an electric mixer until fluffy.

3. Pour the vegan cream cheese mixture into a pastry bag and pipe the filling into each strawberry.

4. Sprinkle with the crushed animal crackers.

~Tip: For a DIY pastry bag, place the filling in a sandwich bag, seal shut, then cut a small hole in the bottom corner. Alternatively, dip whole strawberries in the “cheesecake” mixture and roll in the crushed animal crackers.~

6. Pumpkin Spice Cupcakes

These cute little tasty cakes are great for any occasion like holidays or birthdays, but they are also great to enjoy throughout the week. I for one love pumpkin and wish that it wasn't just a thanksgiving thing because it is just so tasty!

Prep Time: 10 minutes

Cook Time: 20 minutes

Servings: 24 cupcakes

INGREDIENTS

1. 1 box vegan spiced cake mix (try Duncan Hines)

2. 1 15-oz. can pumpkin purée

3. 1 16-oz. container vegan vanilla frosting (try Duncan Hines)

DIRECTIONS

1. Preheat the oven to 350°F and line 2 cupcake pans with cupcake liners.

2. Combine the cake mix and pumpkin purée in a small mixing bowl.

3. Fill the cupcake liners 2/3 full with the batter and bake for about 20 minutes.

4. Allow it to cool then top with the vegan frosting.

7. No-Bake Peanut Butter Sesame Balls

This is an easy treat to make and enjoy with your little ones, whether they just get home from school or lounging around on a Saturday afternoon.

Prep Time: 5 minutes

Cook Time: 15 minutes

Servings: 25 balls

INGREDIENTS

1. 3/4 cup peanut butter

2. 1/4 cup coconut flour

3. 2 tbsp honey

4. 1/2 tsp vanilla extract

5. 1/4 cup sesame seeds

6. pinch of salt (optional)

DIRECTIONS

1. Combine all ingredients besides sesame seed in a medium bowl and mix well.

2. Freeze prepared mixture for 10 minutes (as this makes it easier to roll the balls)

3. Form into 1" balls and roll in sesame seeds.

4. Store peanut butter sesame balls in an airtight container in either the refrigerator or freezer.

8. No-Churn Vegan Chocolate Banana Ice Cream

Being vegan doesn't mean you necessarily have to give up chocolate altogether. This vegan ice cream will be sure to satisfy everyone's sweet tooth in your household. Can you say, "Yum"?

Time: 5 Minutes

Yields: 4 Servings

INGREDIENTS

1. 6 medium bananas (overripe is ideal) – about 7 cups when sliced

2. 2 tablespoons unsweetened cocoa powder (or cacao powder)

3. 4 pitted soft Medjool dates (or 2 tablespoons maple syrup)

4. 3 teaspoons vanilla extract

5. pinch of salt

6. optional: 1-2 tablespoons raw tahini or raw creamy almond butter

DIRECTIONS

1. Peel the bananas and slice them into 1-inch chunks. Lay the slices in one even layer on a parchment-lined baking sheet that can fit in your freezer. The banana slices should not be touching. Freeze for 8 hours. After 8 hours you can leave as is or consolidate the banana slices into a sealable silicone container in your freezer (to save space in your freezer).

2. Once the banana slices are frozen solid you can make the banana ice cream. Add the frozen banana slices to a high-speed blender and place the lid on. Insert the tamper/plunger into the lid and blend at low to medium speed. Use the plunger/tamper to push the banana slices into the blades. You may need to stop and scrape down the sides of the blender if your plunger cannot reach the sides. Once it starts to get creamy you can increase the speed of the blender. Continue with this until the entire batch is smooth and creamy.

3. At this point you can add your flavor enhancers. Add cocoa powder, dates, vanilla, and salt and blend again until fully incorporated. Taste and blend in more dates if you want a sweeter banana ice cream. If your bananas are underripe the dates are helpful since the bananas themselves will not be as sweet. You can also blend in tahini or almond butter for added flavor. See notes.

4. Enjoy immediately as soft-serve ice cream. Or, for scoop-able ice cream, transfer the mixture to an 8 x 4 loaf pan and freeze for four hours. Once frozen you can scoop and serve. Top with vegan refined sugar-free chocolate gems, melted vegan refined sugar-free chocolate, almond butter drizzle, unsweetened coconut flakes, crushed freeze-dried berries, fresh berries/cherries, dye-free sprinkles, and/or coconut whipped cream.

5. Store leftovers in an airtight container for up to two weeks. Thaw at room temperature before scooping.

NOTES:

~You can also add tahini or almond butter for a nutty twist. The flavors pair well with the chocolate and dates.~

9. Watermelon Kiwi Ice Pops

During those hot summer days, sometimes kids just want popsicles. Hey, I get it! I was one of those kids back in the day. These fun sweet treats are completely natural, made 100% of real fruit. They will be sure to thank you!

Prep Time: 10 minutes

Freeze Time: 8 hours

INGREDIENTS

1. 2 lbs (950gms) ripe red seedless watermelon

2. 3 large ripe kiwi fruit

3. ½ tablespoon jam set or pectin

DIRECTIONS

1. Cut the rind and white off the watermelon and cut into large chunks.

2. Add to a food processor and blitz until smooth. Add the jam set and blitz until well combined.

3. Strain the watermelon, pressing down on the flesh with a spatula to push through the watermelon flesh but leaving behind any small seeds.

4. Pour into popsicle molds, leaving about a half-inch (1.25cm) gap at the top. Add sticks. Freeze for about four hours, or until firm.

5. Peel the kiwi fruit and cut it into chunks.

6. Add to the food processor and blitz until smooth.

7. Strain the blitzed kiwi fruit to remove most of the black seeds.

8. Fill the remaining gap in the molds on top of the watermelon with kiwi fruit.

9. Freeze for about four hours, or until firm.

10. To serve remove from freezer, eat and enjoy!

NOTES

Jam set or pectin is available from some supermarkets, canning stores, or online. A little bit helps stop the icy pops from separating. You can leave it out if you prefer, but your ice pops may separate as they freeze.

10. Carmel Ice Cream Cups (Vegan and Healthy)

Absolutely mouth-watering! These treats are perfect for hot summer days, hanging by the pool, or having a craving for something sweet after dinner. And, on top of all that, they're actually healthy, too. Your stomach (and your family) will thank you.

Prep Time: 20 minutes

Freeze Time: 4 hours

INGREDIENTS

FOR THE CRUST:

1. 1 cup raw almonds - unsalted

2. 15 large Medjool dates - pitted

3. ¾ cup pumpkin seeds

4. ½ cup shredded unsweetened coconut

5. ¼ cup almond butter

6. 2-3 tbsp water

FOR THE FILLING:

1. 10 large Medjool dates - pitted

2. 1 cup rolled oat

3. 1 ½ cup vegan plain milk

4. 2 tsp vanilla extract

DIRECTIONS:

MAKE THE CRUST:

1. Line a muffin pan with 12 muffin liners.

2. Add the almonds to the food processor and process for about 30-60 seconds until crushed into very small pieces.

3. Then, add the rest of the crust ingredients and process for about 2 minutes taking a few breaks to scrape down the walls. You will have to add a few tbsp of water to help process the ingredients together (it will depend on how soft your dates are, add 1 tbsp at the time). You should reach a crumbly texture that stick and hold well when pressed together.

4. Separate the mixture with a spoon equally in between the 12 muffin liners. Then, using your hands, press on the nut mixture to create a cup shape making sure the mixture goes up the walls without any holes. Press hard enough!

BUILD THE ICE CREAM CUPS:

1. Blend all the filling ingredients in the blender on high.

2. Separate the filling mixture evenly between the 12 crusts.

3. Top with the garnishes of your choice, if desired (chia seeds, shredded coconut, flaky salt, cacao nibs, mini chocolate chips, fruits, etc).

~If you have extra time, I've also listed below a yummy vegan caramel sauce that is the perfect topping to these ice cream cups.~

4. Transfer the whole muffin pan to the freezer for at least 4 hours (or until completely frozen). Eat while still frozen.

5. Unmold the ice cream cups and transfer them to a freezer-safe container for storage (keep in the freezer for up to 3 months). Eat while still frozen, enjoy!

Bonus Recipe: Vegan Caramel Sauce

Don't forget the toppings! This caramel sauce is the perfect topping to spoon over just about anything without feeling like you're going overboard by any means.

Time: 15 minutes

INGREDIENTS

1. 15 large Medjool dates - pitted

2. ¼ cup maple syrup

3. 1 tbsp coconut oil - choose refined to avoid coconut flavor

4. ¾ to 1 cup vegan milk - or more to reach desired consistency, use oat milk for a nut-free recipe

DIRECTIONS

1. Soak the pitted dates in boiling water for 10 minutes.

2. Drain the date and transfer to a blender. Add the rest of the ingredients and blend until very smooth. Start with ¾ cup of vegan milk and add more (¼ cup at a time) to reach the desired consistency.

3. Transfer to an air-tight container and store in the fridge for up to 7-10 days. Can be frozen for up to 3 months.

I hope you all enjoyed this recipe list I had created for you! It was a lot of fun putting together. Happy Vegan Baking, Everyone!

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About the Creator

S. G. Marin

I'm optimistic, married, a mom, a writer, a reader, an artist. Being only thirty years young, I want to be a published author when I grow up. I hope to help heal the world with my words, for they are quite powerful when used correctly.

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