10 Vegan Desserts You Won’t Believe Are High In Fiber

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Embracing a vegan lifestyle doesn’t mean you have to sacrifice indulging your sweet tooth (even though some people still believe this is the case!). In this blog I decided to find delicious desserts that are high in fiber, mixing the health benefits of fiber with the joy of having dessert.

These desserts creatively incorporate fibrous ingredients like fruits, nuts, seeds, and whole grains to keep your body and your taste buds happy.

Get ready to treat yourself with mouth-watering desserts that are both satisfying and packed with the goodness of fiber. From chewy cookies to luscious cakes, this list of 10 high-fiber vegan desserts will provide you with plenty of inspiration to whip up your own treats.

Chickpea Chocolate Chip Cookies

Chickpeas aren’t just for hummus! In this dessert, they add both fiber and a creamy texture to your classic chocolate chip cookies. Let’s jump right in.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tsp vanilla extract
• 1/2 cup peanut butter, smooth
• 1/4 cup almond flour
• 1/4 cup maple syrup
• 1 tsp baking powder
• A pinch of salt
• 1/2 cup vegan chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a food processor, blend chickpeas and vanilla extract until smooth.
3. Add the peanut butter, almond flour, maple syrup, baking powder, and salt to the processor. Blend until you get a consistent mixture.
4. Transfer the dough to a bowl and fold in the chocolate chips.
5. Scoop out tablespoon-sized dollops of dough onto the prepared baking sheet. Press down slightly to form cookie shapes.
6. Bake for 20-25 minutes or until golden.
7. Allow to cool for a few minutes before devouring.

Time to surprise yourself with how delicious fiber-rich, guilt-free cookies can be. Grab your ingredients and get baking!

Pumpkin Quinoa Cookies

These pumpkin quinoa cookies are packed with fiber and are a perfect vegan treat. Quinoa adds a nutritious twist to the classic cookie, lending its nutty flavor and a slight crunch.

Ingredients:

• 1 cup cooked quinoa
• 1 cup oat flour
• 1/2 cup pumpkin puree
• 1/4 cup almond butter
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup vegan dark chocolate chips

Instructions:

1. Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the quinoa, oat flour, pumpkin puree, almond butter, maple syrup, and vanilla. Mix well.
3. Stir in the pumpkin pie spice, baking soda, and salt until the mixture is even.
4. Fold in the chocolate chips.
5. Drop spoonfuls of the dough onto the prepared baking sheet.
6. Bake for 15-18 minutes or until the edges turn golden brown.
7. Let the cookies cool on the sheet for a few minutes, then transfer to a wire rack to cool completely.

Enjoy these cookies as a midday snack or a post-dinner treat. They’re sure to satisfy your sweet tooth while providing a dose of healthy fibers.

Oatmeal Banana Bars

For a high-fiber treat, try whipping up these easy oatmeal banana bars. They’re packed with nutrient-rich oats and bananas, and they make for a tasty snack or a quick breakfast on the go.

Ingredients:

• 2 ripe bananas, mashed
• 1 cup rolled oats
• 1/2 cup almond flour
• 1/4 cup shredded coconut
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/2 tsp baking powder
• 1/4 cup chopped walnuts (optional)
• 2 tbsp ground flaxseed mixed with 6 tbsp water (flax egg)
• 1/4 cup plant-based milk
• 1/4 cup maple syrup

Instructions:

1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. In a bowl, mix the mashed bananas, oats, almond flour, shredded coconut, cinnamon, salt, and baking powder.
3. Fold in the optional walnuts if you’re using them.
4. In a separate bowl, prepare the flax egg by mixing ground flaxseed with water. Let it sit for a few minutes.
5. Add the flax egg, plant-based milk, and maple syrup to the dry mixture and stir until combined.
6. Pour the batter into the prepared baking pan and spread evenly.
7. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
8. Let the bars cool before slicing into pieces. Enjoy your fibrous and delicious oatmeal banana bars.

Coconut Flour Carrot Cake

If you’re looking to satisfy your sweet tooth with something that’s high in fiber and vegan, this coconut flour carrot cake is just the ticket. It’s a moist and fluffy cake that doesn’t skimp on flavor.

Ingredients

• 1 cup coconut flour
• 1 1/2 cups almond milk
• 3 flax eggs (1 flax egg = 1 tbsp ground flaxseed + 2.5 tbsp water, let sit for 5 minutes)
• 3/4 cup maple syrup
• 1/2 cup applesauce, unsweetened
• 2 tsp vanilla extract
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 tsp cinnamon
• 1 cup finely grated carrots
• 1/2 cup chopped walnuts
• 1/4 cup raisins

Instructions

1. Preheat your oven to 350°F (177°C) and grease an 8-inch cake pan.
2. In a large bowl, mix together coconut flour, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, whisk together almond milk, flax eggs, maple syrup, applesauce, and vanilla extract.
4. Combine the wet and dry ingredients until well incorporated.
5. Fold in your grated carrots, walnuts, and raisins.
6. Pour the batter into the prepared cake pan.
7. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
8. Let the cake cool before serving.

This cake uses coconut flour, which is high in fiber and gives a tender crumb, and flax eggs as a binder, making it entirely vegan. You’ll still get that classic carrot cake taste with a blend of cinnamon and sweet carrots. Enjoy this simple yet delightful dessert without any animal products and with the added benefits of fiber.

Black Bean Brownies

Beans in brownies might sound odd, but this recipe creates a rich, fudgy dessert that’s packed with fiber and protein. Black beans are the secret ingredient, and they replace traditional flour, making these brownies gluten-free and surprisingly delicious.

Ingredients:

• 1 can (15 ounces) black beans, drained and rinsed
• 3 tablespoons coconut oil, melted
• 3/4 cup cocoa powder
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 cup pure maple syrup
• 1 teaspoon baking powder
• 1/2 cup vegan chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C). Grease an 8-inch square baking pan or line it with parchment paper.
2. Place the black beans and coconut oil in a food processor and blend until smooth.
3. Add cocoa powder, salt, vanilla extract, maple syrup, and baking powder to the bean mixture. Blend again until everything is well combined.
4. Stir in the chocolate chips manually, saving a few to sprinkle on top.
5. Spread the batter evenly in the prepared baking pan and sprinkle with reserved chocolate chips.
6. Bake for 25-30 minutes, or until the top is set and the edges start to pull away from the pan.
7. Let the brownies cool before cutting them into squares.

Almond Flour Blueberry Muffins

When you’re craving something sweet but want to keep it healthy, these muffins are your go-to treat. Made with nutrient-rich almond flour and packed with fiber, they’re not only delicious but also guilt-free.

Ingredients:

• 2 cups almond flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup raw honey or maple syrup
• 2 flax eggs (1 flax egg = 1 tbsp ground flaxseed + 2.5 tbsp water, let sit for 5 minutes)
• 2 tablespoons coconut oil, melted
• 1 teaspoon vanilla extract
• 1/2 cup unsweetened almond milk
• 1 cup fresh blueberries

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the almond flour, baking soda, and salt.
3. In a separate bowl, mix the honey/maple syrup, flax eggs, melted coconut oil, and vanilla extract.
4. Combine the wet and dry ingredients. Stir in the almond milk until the batter is smooth.
5. Gently fold in the blueberries to distribute them evenly.
6. Scoop the batter into the muffin tin, filling each cup about two-thirds full.
7. Bake for 22-25 minutes, or until the tops are golden and a toothpick comes out clean.
8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Enjoy your muffins as a high-fiber morning kickstart or as a tasty afternoon snack. They’re as satisfying as they are healthy, and you’ll be reaching for this recipe time and again.

Date and Walnut Energy Bites

These energy bites are packed with fiber and make a perfect vegan snack. Just mix, roll, and enjoy their natural sweetness and crunch.

Ingredients:

• 1 cup dates, pitted
• 1 cup walnuts
• 1/2 cup shredded coconut, unsweetened
• 2 tbsp chia seeds
• 1 tsp vanilla extract
• A pinch of salt

Instructions:

1. In a food processor, blend the dates and walnuts until they form a sticky mass.
2. Add the shredded coconut, chia seeds, vanilla extract, and a pinch of salt to the mixture.
3. Process again until everything is well mixed.
4. Take small portions of the mixture and roll them into bite-sized balls.
5. Optional: Roll the balls in extra coconut or crushed walnuts for an additional texture.
6. Place the bites on a baking sheet lined with parchment paper and refrigerate for an hour.

Enjoy these energy bites when you need a quick boost of energy or to satisfy a sweet craving. They keep well in an airtight container in the fridge, so you can always have them on hand.

Raspberry Chia Seed Pudding

This raspberry chia seed pudding is a super easy and healthy dessert. It’s rich in fiber and plant-based goodness. Here’s how you can whip up this treat in no time.

Ingredients:

• 1 cup unsweetened almond milk
• 1/4 cup chia seeds
• 1/2 cup fresh raspberries
• 2 tablespoons maple syrup
• 1/2 teaspoon vanilla extract

Instructions:

1. In a mixing bowl, combine the almond milk, chia seeds, and maple syrup. Stir in the vanilla extract.
2. Mix well until everything is fully blended.
3. Let the mixture sit for about 5 minutes, then stir again to break up any clumps of chia seeds.
4. Place the bowl in the refrigerator for at least 2 hours or overnight, allowing the chia seeds to absorb the liquid and the pudding to thicken.
5. Once it’s set, give the pudding a good stir. If it’s too thick, add a little more almond milk until you reach the desired consistency.
6. Serve the pudding topped with fresh raspberries.

With minimal prep, you can have a delicious dessert that’s as nutritious as it is satisfying.

Vegan Avocado Chocolate Mousse

This creamy dessert is a game changer if you’re both a chocolate aficionado and a supporter of plant-based eating.

Ingredients:

• 2 ripe avocados, peeled and pitted
• 1/4 cup unsweetened cocoa powder
• 1/4 cup almond milk (or any plant-based milk)
• 1/3 cup maple syrup
• 2 teaspoons vanilla extract
• A pinch of salt

Instructions:

1. In a food processor, blend avocados until smooth.
2. Add cocoa powder, almond milk, maple syrup, vanilla extract, and salt.
3. Blend everything together until creamy and well combined.
4. Taste and adjust sweetness, if necessary.
5. Chill the mousse in the fridge for at least 30 minutes.
6. Serve chilled with your choice of vegan toppings, like coconut whipped cream or fresh berries.

Don’t worry about leftovers – this mousse tastes even better the next day, as the flavors meld together overnight in the fridge.

Vegan Pear and Almond Crumble

Ingredients:

• 4 ripe pears, peeled, cored, and sliced
• 2 tablespoons maple syrup
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 cup rolled oats
• 1/2 cup almond flour
• 1/4 cup slivered almonds
• 1/4 cup coconut oil, melted
• 2 tablespoons brown sugar
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, toss the sliced pears with maple syrup, cinnamon, and nutmeg.
3. Spread the pear mixture evenly in a baking dish.
4. In another bowl, mix the rolled oats, almond flour, slivered almonds, brown sugar, and a pinch of salt.
5. Drizzle the melted coconut oil over the oat mixture and stir until it resembles a crumbly texture.
6. Scatter the crumble topping over the pears in the baking dish.
7. Bake for 35-40 minutes, until the topping is golden brown and the pears are tender.
8. Let cool slightly before serving.

Enjoy your vegan pear and almond crumble as a high-fiber sweet treat that doesn’t skimp on taste. The mix of soft baked pears and a crunchy almond topping makes a satisfying dessert or even a decadent breakfast option.