Five dairy-free, oven-free desserts you can make with a blender and a freezer, plus the catch for each.

A summer kitchen is no place for a hot oven. No bake desserts fix that, and vegan ones fit more guests at the table. They skip dairy and eggs, so they suit plant-based eaters and anyone with a milk allergy.

This guide picks five recipes from vegan baking blogs. Each one gets a short intro, the key amounts, and a “Watch out” line with the catch. We kept the numbers from the original recipes, so click through for the full steps.

Want more ideas? Browse our guides to easy no bake desserts, no bake chocolate desserts, and no bake bars recipes.

In this article

Quick Answer: What Are the Easiest No Bake Vegan Desserts?

The easiest no bake vegan desserts need a bowl, a spoon, and a freezer. Tahini fudge sets in about 30 minutes. Chocolate quinoa cookies need 10 minutes of prep and 30 minutes of chilling. Both skip dairy, eggs, and the oven.

Bigger desserts take more time but still need no baking. A carrot cake bar sets over several hours in the freezer. A chocolate cream pie needs at least 8 hours in the fridge. A banana caramel tart takes about 30 minutes to assemble and is best served the same day.

Most of these recipes rely on dates, coconut oil, or nut butter to hold their shape. That means most need to stay cold. Check labels on chocolate for dairy, and read the Watch out line under each recipe before you start.

1. No Bake Salted Tahini Cookie Dough Fudge

This fudge tastes like cookie dough but takes about 20 minutes of work. Tahini gives it a nutty, rich base, and a pinch of sea salt on top sharpens the chocolate.

The recipe at Ambitious Kitchen mixes 1 cup tahini, 1/4 cup melted coconut oil, 2 tablespoons maple syrup, 1/2 tablespoon vanilla, and 1/4 teaspoon salt. Fold in 1/4 cup dark chocolate chips and pour into a lined 8×4 inch loaf pan. Freeze 5 to 10 minutes, add 2 tablespoons more chips on top, and freeze about 30 minutes until firm. Cut into 15 squares.

Storage: keep it in the freezer for up to 3 months.

Watch out: the fudge melts fast, so take out only what you plan to eat. Use melted coconut oil, because cold oil will not blend. Tahini brand changes the taste, and some readers found certain brands bitter or oily. Check that your chocolate chips are dairy-free.

2. No-Bake Carrot Cake Bars

These bars layer carrot-and-date dough with a creamy cashew filling. They look like a bakery dessert and need no oven.

The Ela Vegan recipe makes the dough from 2 1/2 cups grated carrots, 2 cups oat flour, 1 cup soft dates, 1/2 cup shredded coconut, walnuts, and spices. The cream layer blends 1 cup soaked cashews with maple syrup, melted coconut oil, and a coconut milk pudding. Press half the dough in a 7×7 inch pan, add half the cream, and freeze about 1 hour. Repeat with the rest, then freeze 2 to 3 hours until set. Cut into 8 to 12 bars.

Storage: keep covered in the fridge, or freeze up to 3 months and thaw about 30 minutes.

Watch out: soak the cashews at least 1 hour, or boil them about 15 minutes for a fast version. Dates must be very soft. If they are not, soak them in hot water for 20 minutes. Do not use soy milk for the pudding, since the author says it will not give a creamy result. A two-layer version also works if you want to save time.

3. No-Bake Chocolate Quinoa Cookies

These cookies turn cooked quinoa into a fudgy, chewy bite. They take 10 minutes of prep and set in the freezer.

The Simply Quinoa recipe melts 1/4 cup coconut oil, 1/4 cup maple syrup, and 1/3 cup cocoa powder in a saucepan. Stir in 1/2 cup almond butter, then fold in 1/2 cup cooked quinoa, 1/2 cup quinoa flakes, and 1/2 cup coconut flakes. Scoop onto a lined sheet, add a little sea salt, and freeze about 30 minutes. It makes 12 cookies.

Storage: the freezer is best, for up to 3 months. In the fridge they keep up to 1 week and turn softer.

Watch out: shape the cookies fast, since the mixture sets as it cools. Cookies that are not frozen stay soft. The author suggests quick-cooking oats if you cannot find quinoa flakes, and sunflower seed butter or tahini for a nut-free version. The page does not offer a tested swap for the coconut oil.

4. Vegan Chocolate Cream Pie

This pie looks like a dessert from a pastry shop. The crust uses almonds, cacao, and coconut oil, and the filling is dark chocolate blended with dates and almond milk.

The Feasting on Fruit recipe blends 2 cups almonds with 1/2 cup cacao powder and 1/4 cup coconut oil, then presses it into a 9-inch pan. For the filling, blend 2 cups almond milk with about 12 Medjool dates, add 6 ounces of melted 100% cacao chocolate, and pour it in. Chill at least 8 hours, or overnight. It serves 8.

Serving: the fridge version is softer, like pudding. Frozen is firmer and needs about 10 minutes to thaw before slicing.

Watch out: the pie must stay cold. It will not hold its shape at room temperature. Cocoa powder cannot replace the melted unsweetened chocolate, and cacao nibs will not melt. For a nut-free crust, the author suggests seeds or shredded coconut.

5. No Bake Banana Caramel Tart

This tart pairs a pecan-date crust with a silky date caramel and fresh bananas. Coconut cream goes on top, and it needs no refined sugar.

The Bakerita recipe processes 1 cup toasted pecans, 1/2 cup almond flour, about 5 to 6 Medjool dates, and 2 tablespoons coconut oil into a crust for a 9-inch tart pan. The caramel blends 1 cup dates, 3 tablespoons coconut oil, vanilla, salt, and about 2/3 cup hot water. Spread it over the crust, add banana slices, and top with 1 cup lightly whipped coconut cream. It serves 10 and takes about 30 minutes.

Watch out: add the top layer of bananas only just before serving, because they brown quickly. Do not freeze the tart with bananas in it, since the author’s reply says they turn slimy. Chill a can of coconut cream overnight so it separates from the water. The recipe is best served the day you make it.