10 Healthy Vegan Chocolate Desserts

A roundup of 10 Healthy Vegan Chocolate Desserts. Whether you’re looking for a fudgy gluten-free brownie, an easy no-bake treat, or a crowd-pleasing cheesecake, this list of vegan chocolate dessert recipes has you covered.

I figured you might need some chocolate in your life right now, given the current circumstances. But if you’ve been stress eating cookies and cakes for the last few months and are looking for some healthier solutions to satisfy your chocolate cravings, this list of 10 Healthy Vegan Chocolate Desserts has you covered!

While all of these recipes are all vegan and all made with wholesome ingredients, they certainly don’t taste “healthy” and don’t sacrifice on flavor!

1. Fudgy Vegan Chocolate Truffles

Fudgy Vegan Chocolate Truffles

Made with just six main ingredients, these Fudgy Vegan Chocolate Truffles are wholesome yet taste indulgent and melt in your mouth.
Check out this recipe
Red bowl of fudgy beet truffles on a blue plate.

2. Fudgy Tahini Brownies

Vegan Tahini Brownies (Fudgy and Gluten-Free)

These fudgy tahini brownies are healthy, vegan, gluten-free, and delicious! They’re made with wholesome ingredients like winter squash, tahini, and coconut sugar, but are indulgent, gooey, and rich.
Check out this recipe
Three brownies stacked on one another on a grey table.

3. Vegan Chocolate Mousse

Vegan Chocolate Mousse

It’s divine, simple, and velvety smooth… It's Vegan Chocolate Mousse! This luxurious and rich dessert comes together in no time using some seriously chocolatey ingredients and is served with homemade raspberry compote on top.
Check out this recipe
Chocolate mousse in a glass ramekin on a white plate on a table.
Three ramekins of chocolate mousse with raspberry compote and raspberries on a white plate.

No-Bake Cookie Dough Bars (Vegan & Gluten-Free)

The BEST no-bake cookie dough bars you will ever try! Made with just six ingredients and vegan, gluten-free, soy-free, and nut-free.
Check out this recipe
Six cookie dough bars on a piece of parchment paper.

5. Triple Chocolate Cookies

Vegan Triple Chocolate Cookies (Oil-Free)

These oil-free, vegan Triple Chocolate Cookies are rich, dense, and chocolatey, like a mashup between a brownie and cookie. Best of all, they taste like a mug of hot chocolate when eaten warm!
Check out this recipe
Vegan Triple Chocolate Cookies sprinkled with flaky salt on a grey table.

6. Vegan Chocolate Sweet Potato Milkshake

Vegan Chocolate Sweet Potato Milkshake

This vegan chocolate milkshake is just as luscious and creamy as the classic but it’s packed with nutrients and antioxidants! Made with sweet potatoes, frozen bananas, and raw cacao powder, it’s a milkshake you can feel good about!
Check out this recipe
Four glasses of chocolate sweet potato milkshake, two with whipped cream, on a pink table.

7. No-Bake Vegan Nutella Cake

No-Bake Vegan Nutella Cake

An indulgent No-Bake Vegan Nutella Cake that tastes like Nutella but is not only dairy-free and vegan, but also gluten-free, and paleo-friendly!
Check out this recipe
Overhead view of nutella cake and knife on parchment paper.

8. Healthy Vegan Chocolate Chia Mousse

Healthy Chocolate Chia Mousse

This Chocolate Chia Mousse is creamy and satisfying but 100% vegan, gluten-free, and healthy. With a double dose of healthy fats and lots of antioxidants, it’s a healthy breakfast option that’ll keep you full all morning.
Check out this recipe
Healthy Chocolate Chia Mousse in glasses with whipped cream.

9. Baked Vegan Chocolate Cheesecake

Baked Vegan Chocolate Cheesecake

Rich, dense and creamy, this Baked Vegan Chocolate Cheesecake is a crowd-pleaser that no one will ever guess is vegan!
Check out this recipe
Baked vegan cheesecake on a marble platter on grey table.
Baked vegan cheesecake on a marble platter on grey table.

10. No-Bake Vegan Salted Chocolate Cream Tart

No-Bake Vegan Salted Chocolate Cream Tart

5 from 10 votes
With a no-bake brownie base and a creamy salted chocolate filling, this gluten-free, vegan Salted Chocolate Cream Tart is one of the best desserts you’ll ever taste! It’s rich and creamy but made with wholesome ingredients and requires no baking. Make it for a special occasion and wow your guests!
Prep Time: 40 minutes
Total Time: 40 minutes
Course: Dessert
Cuisine: Baking
Diet Vegan
Serving size: 8 to 10 slices



  • 1 cup Medjool dates (210-230g, about 9 or 10 large dates)
  • 1/2 cup (55g) raw walnuts
  • 3/4 cup (85-90g) raw pecans (or almonds)
  • 4 tablespoons smooth almond butter
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground cinnamon
  • 5 tablespoons raw cacao powder or unsweetened cocoa powder
  • 2 tablespoons raw cacao nibs optional


  • 10.5 ounces or 1 1/3 cups 320 mL coconut cream*
  • 4 ounces 115g 60%-85% dark chocolate, roughly chopped (I like using 72%)
  • 1/3 cup refined coconut oil unrefined coconut oil will bring a coconutty taste
  • 2/3 cup 145g, about 6 or 7 large dates) Medjool dates
  • 1 teaspoon pure vanilla extract
  • A large pinch of sea salt


  • A few sprinkles of flaky sea salt for topping
  • Fresh raspberries or other berries


Make the Crust

  • Remove the pits from the dates. If the dates aren’t soft, soak them in hot water for 5 minutes, then drain well.
  • Add the dates, walnuts, pecans, almond butter, salt, cinnamon, and cacao powder to a food processor. Blend until you have a slightly sticky dough that comes together when you press it with your fingers. If using, fold the cacao nibs into the dough with a rubber spatula or your hands.
  • Press the dough onto the bottom and up the sides of a 9-inch tart pan with a removable bottom. Place in the freezer to firm up for 20 minutes and clean out the food processor.

Make the Filling

  • While the crust is chilling, heat a saucepan over medium-low heat and add the coconut cream, chopped dark chocolate, and coconut oil. Whisk frequently until melted and smooth. Allow the chocolate to cool slightly.
  • Remove the pits from the dates and tear into pieces. Add them to the food processor, along with the vanilla, sea salt, and and the melted chocolate mixture. Blend until everything is combined and completely smooth, scraping down the sides as needed. The filling should be smooth, silky, and rich. Taste for seasonings, add more salt as needed.

Assemble the tart

  • Pour the chocolate filling into the chilled tart crust. Garnish with flaky sea salt. Chill the tart in the freezer for 2 hours or until set and firm. Garnish with fresh raspberries and allow to sit at room temperature for 10 to 15 minutes before serving.


You can buy canned coconut cream or canned full-fat coconut milk. I recommend refrigerating two 13.5 ounce cans about 24 hours in advance (or more). That way, the cream separates from the liquid part, so it’s easier to scoop out. When at room temperature, many brands of coconut milk or cream mix together, so you can’t scoop out the cream.

Calories: 441kcal | Carbohydrates: 36g | Protein: 6g | Saturated Fat: 19g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Sodium: 96mg | Potassium: 443mg | Sugar: 26g | Vitamin A: 49IU | Vitamin C: 1mg | Iron: 3mg

Vegan salted chocolate cream tart with berries.

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