Nine raw, no-bake vegan desserts, all from Refresh My Health, built from carrots, berries, beets, avocado and walnuts instead of flour and sugar.
Three use no oil at all: the fruit bowl and both nice creams below. The other six lean on coconut oil to help them set, and we’ve flagged it on each one, with what to swap in instead.
1. Easy Raw Vegan Carrot Cake
A no-bake carrot cake base of walnuts, grated carrots and dates, topped with a set chocolate layer. Twenty minutes of prep, six hours in the fridge, six big servings.
The base holds together fine without its four teaspoons of coconut oil, the dates and cashew butter already bind it. For the chocolate top, melt a little extra dark chocolate instead of thinning it with oil.
Get the recipe from Refresh My Health.
2. Coconut Carrot Chocolate Raw Cake Bars
Two layers, one light and one dark, sharing the same base of walnuts, carrots and coconut butter. Eight ingredients, thirty minutes to prep, four big bars.
Both layers list a few teaspoons of coconut oil. The coconut butter already in the recipe sets the bars on its own, use an extra tablespoon of it instead.
Get the recipe from Refresh My Health.
3. Colorful Real-Deal Raw Fruit Bowl
Frozen blueberries, avocado, apple, banana and pomegranate seeds layered in a bowl, finished with a spoon of almond butter and cinnamon. Five minutes, two bowls, no blender needed.
No oil anywhere in this one. Avocado and almond butter do all the work.
Get the recipe from Refresh My Health.
4. Coconut Chocolate Pudding
Whipped coconut cream folded with cacao powder and melted dark chocolate, layered with fresh raspberries in a jar. Ten minutes of prep, three big servings.
The one teaspoon of coconut oil here is easy to leave out. Melt the chocolate on its own, it still sets fine against the chilled coconut cream.
Get the recipe from Refresh My Health.
5. Beet Berry Messy Nice Cream
Avocado, banana, blackberries and a whole red beet blended with no added liquid, ready in under ten minutes. Four servings, deep burgundy color.
No oil here either. The avocado carries all the creaminess.
Get the recipe from Refresh My Health.
6. Simply Delicious Chia Pudding
Chia seeds gelled overnight in full-fat coconut milk with a little coconut sugar and vanilla, topped with fresh blackberries. Ten minutes of prep, four hours in the fridge.
No added oil, though the canned coconut milk carries plenty of fat on its own. A lighter unsweetened plant milk works if that matters to you, the chia will still thicken it, just less richly.
Get the recipe from Refresh My Health.
7. Banana, Raspberries and Beet Nice Cream
Avocado, banana, frozen raspberries and beetroot blended smooth with no liquid added. Ten minutes, four servings, finished with cacao beans and fennel seeds.
Oil-free from the start. Avocado and banana give it all the creaminess it needs.
Get the recipe from Refresh My Health.
8. Walnut Almond Chocolate Raw Vegan Cookies
A soft chocolate-walnut base under a crisp dark chocolate top studded with cranberries. Twenty minutes to blend, six hours to set, eight cookies.
The base blends in three tablespoons of coconut oil. Two to three tablespoons of date paste do the same binding job without it.
Get the recipe from Refresh My Health.
9. Chocolate Walnut Fudge
Walnuts blended with melted chocolate, mint and orange zest into a dense fudge, topped with more chocolate and berries. Twenty minutes of prep, nine servings.
This is the one with the most oil, five to six tablespoons of coconut oil in the base. Cut it to one or two tablespoons and add a few extra chopped dates to help the walnuts bind instead.
Get the recipe from Refresh My Health.
All nine recipes and photos are from Marcel Corbeanu at Refresh My Health, shared with permission for this round-up.
