Easy Gluten-Free No-Bake Desserts (vegan & paleo options)

No oven? No problem! These easy and healthy no-bake desserts have your sweet cravings covered, no heat necessary.

While many no-bake desserts rely on premade cookies and loads of dairy and sugar, these sweet treats work for a variety of diets: gluten-free, grain-free, refined sugar-free, dairy-free, raw, paleo, and vegan.

Raw Chocolate + Pistachio Butter Cups {gluten-free, refined sugar-free}

A healthier take on peanut butter cups. Homemade honeyed pistachio butter fills raw chocolate shells made from cacao butter, cacao powder, and maple syrup. Flaky salt and cacao nibs add addictive crunch. Mix up a batch for a healthy Halloween treat or anytime indulgence.

No-Bake Chocolate Cream Tart {vegan, gluten-free, grain-free, refined sugar-free}

With a grain-free press-in crust, vegan cashew cream filling, and maple sweetened coconut whip, this no-bake chocolate cream tart is as nourishing as it is delicious.

No-Bake Lemon Berry Coconut Cream Tart {vegan, gluten-free, grain-free, refined sugar-free}

Almonds, cashews, maple, and coconut form the base for this über-lemony tart topped with coconut cream and summer berries. This recipes always reminds me of my mom since I served it at her 70th birthday one June. This healthy no-bake tart would make an ideal finish for a Mother's Day brunch.

Paleo Chocolate Pudding (vegan)

The easiest vegan paleo chocolate pudding you will ever make with just 4 main pantry ingredients and 5 minutes of active time. Maple-sweetened and naturally free of gluten, dairy, eggs, sugar, and nuts.

No-Bake Matcha Mint Grasshopper Pies in Jars {gluten-free, grain-free, vegan}

Grasshopper Pie gets a healthy update from cashews, coconut, matcha, fresh mint, and an almond-cocoa crust. Optionally refined sugar-free. Whip these up for a naturally green Saint Patrick's day treat.

No-Bake Hazelnut Ganache Brownies {gluten-free, vegan, refined sugar-free}

Chewy bars of chocolatey bliss. Dates, nuts, and cocoa powder form a fudgy base crowned with creamy coconut maple ganache. These are perfect for the holidays (or anytime) when you crave a decadent, easy-peasy, and healthy sweet.

Gluten-Free Vegan Chocolate Pie

For chocophiles only! This gluten-free vegan chocolate pie is loaded with luscious cocoa flavor. Made with just a handful of pantry-friendly ingredients and an easy gluten-free graham cracker crust.

Raspberry Brownie Ice Cream Sandwiches {vegan, gluten-free, grain-free, refined sugar-free}

Homemade vegan raspberry ice cream tucked between two thin layers of no bake brownie, all dunked in raw chocolate and finished with crunchy cacao nibs. Dates and maple syrup give them mild sweetness in every creamy-crunchy-chewy bite. Make these with fresh berries in the summer, or use frozen during cooler months.

Chocolate, Hemp Seed, and Almond Pulp Energy Bites {raw, vegan, gluten-free, refined sugar-free}

If you make your own nut milk and wonder what to do with the leftover pulp, try these ultra-nourishing energy bites that taste like healthy chocolate cake. These are as appropriate before or after a workout as they are for dessert. The kids in my family love them too!

No Bake Vegan Pumpkin Pie {vegan, gluten-free, grain-free, refined sugar-free}

Nutty tart crust gets a rich filling reminiscent of fluffy pumpkin cheesecake swirled with cashew cream and laced with bright spices. I developed this for my family's Thanksgiving where we have a mix of dietary preferences and allergies, and it was preferred over every traditional dessert!

No-Bake Oat Bars {vegan and gluten-free}

From my cookbook Alternative Baker! These addictive bars get loads of flavor from toasted oats, tart cherries, almond butter, maple, chocolate, and hempseeds. Grab one for breakfast on the go or bring a batch on a road trip or hike.

Pumpkin Butterscotch Pudding with Whipped Mascarpone and Toasted Buckwheat

This stupid-easy pudding kissed with pumpkin and spices tastes just like pumpkin pie. Dress it up with whipped mascarpone, toasted buckwheat, and pecans for an easy Thanksgiving or weeknight dessert.

Butterscotch Pudding

Silky smooth and not-too-sweet, this easy butterscotch pudding recipe hits all the salty sweet brown sugar notes of your favorite childhood treat. I originally posted this back in 2011 and I've made it dozens of times whenever I have a surplus of milk on hand. It takes just minutes of hands-on time and a few hours to chill. Dangerously simple, and egg-free too.

Hippie Crispy Treats {vegan, gluten-free}

These chewy, gooey, chocolaty crispy treats are an ever-popular Food52 community pick, and were included in Food52 Baking! They're made with ingredients you can find at your local health-food co-op: maple syrup, chocolate, almond butter, and crisp brown rice cereal. They also happen to be gluten-free and vegan, and are quite sturdy enough to pack into a lunchbox or take on a hike, picnic, or peace rally.

Superfood Chocolate Crispy Treats {gluten-free, vegan, refined sugar-free}

Adapted from my Hippie Crispy Treats, above. This extra-wholesome variation gets sweetness from coconut nectar and a host of goodness from hemp seeds, cacao nibs, and superfood chocolate. A gluten-free, vegan, and refined sugar-free recipe that still tastes like a treat.

Stovetop Pots de Creme With Olive Oil and Flaky Salt

These stovetop pots de crème are the easiest dinner party (or anytime!) dessert. Rich and creamy chocolate custards get an unexpected savory-sweet twist from peppery olive oil and crunches of flaky salt. Add fresh rosemary for an extra eye-opening variation.

All-Natural Dark Chocolate Peppermint Bark with Cacao Nibs and Flaky Salt

Peppermint bark grows up with extra dark chocolate, a smattering of cacao nibs, and a few flecks of flaky salt, no tempering required. This all-natural peppermint bark uses organic chocolates and naturally-dyed candy cane. These make a lovely edible gift during the winter holidays.

No Bake Chocolate Cheesecake {vegan, gluten-free, grain-free, refined sugar-free} 

These vegan no-bake cheesecakes are made from nuts, maple, cocoa, and coconut oil. You'll love swirling the glossy ganache into their tops. The entire recipe can be made in a food processor and one small bowl, and it’s fun, and kind of magical, to see the way the ingredients transform into each layer. Make mini cheesecakes in jars, or double the recipe in a springform pan to feed a crowd.

Vegan Key Lime Pie

Naturally paleo, gluten-free, and grain-free, this healthy key lime pie combines a nutty coconut crust with luscious cashew-lime filling. 

*Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make these no-bake desserts, I’d love to see. Tag your Instagram snaps  @The_Bojon_Gourmet  and  #bojongourmet.*

5 from 2 votes

No-Bake Chocolate Cream Tart {vegan, gluten-free, grain-free, refined sugar-free}

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With a grain-free press-in crust, vegan cashew cream filling, and maple sweetened coconut whip, this no-bake chocolate cream tart is as nourishing as it is delicious. 

Prep Time: 30 minutes

Chilling time: 4 hours

Total: 30 minutes

Servings: 10 to 12 servings, one 9-inch round tart or one 13x5-inch rectangular tart

Ingredients

Crust:

• 2 cups (230 g) sliced or whole almonds (or other nuts such as walnuts, pecans, or hazelnuts), raw or lightly toasted and cooled
• ½ cup (50 g) cocoa powder (I usually use raw cacao powder, but natural or dutch-process cocoa will work too)
• 1/4 teaspoon fine sea salt
• ¼ cup (60 ml) maple syrup

Filling:

• 1 ½ cups (225 g) raw cashews, soaked in cool water for 4-12 hours (or covered in boiling water and soaked 1-2 hours)
• ¾ cup (75 g) cocoa powder (preferably natural) or raw cacao powder
• 2 tablespoons (10 g) finely ground chia seed
• ½ cup + 2 tablespoons (145 ml) maple syrup (or more to taste)
• 1 ¼ cups water
• 1/4 teaspoon fine sea salt
• 1 teaspoon vanilla extract
• ½ cup + 2 tablespoons (130 g) melted extra-virgin coconut oil

Topping:

• 1 (13 ounce) can coconut cream (or 2 cans full-fat coconut milk), chilled overnight
• 1 tablespoon (10 ml) maple syrup
• ½ teaspoon vanilla extract
• dark chocolate shavings
• arils from half a large pomegranate (optional)

Instructions

Make the crust:

• Finely grind the almonds, cacao powder and salt in a food processor. Drizzle the maple syrup over the mixture, then process until the mixture begins to clump together. If the mixture is dry, add a drizzle more of maple syrup. (No need to wash the food processor, just scrape it out.) Dump about half of the crumbs into a 5x13-inch rectangular loose-bottom tart pan (or 9-inch round tart pan) and press evenly into the sides of the pan. Add the remaining crumbs and press evenly into the bottom – it usually takes me about 10 minutes to make it look pretty.

Make the filling:

• In the bowl of the blender (preferably high-speed) or food processor, combine the soaked and drained cashews, cocoa powder, ground chia seed, maple syrup, water, salt, and vanilla. Blend until very smooth, starting on low and gradually increasing to high, about 2 or 3 minutes in a high-speed blender and longer if needed. Add the coconut oil and blend briefly until smooth. Taste, adding more maple syrup if you feel it needs it. Pour the filling into the crust; you’ll have about a cup left over to chill and eat as pudding. Chill the tart until firm, at least 4 hours and up to a day or two.

Make the topping:

• When ready to serve, remove the sides from the tart pan and place the tart on a serving board or platter. Without tilting or shaking the can, remove the coconut cream from the refrigerator and carefully open. Scoop the hardened cream into the bowl of a stand mixer fitted with the whip attachment (or into a large bowl with an electric beater), leaving behind and discarding the clear liquid. Whip on high speed until fluffy and mounded like softly whipped cream, then beat in the maple syrup and vanilla to incorporate.
• Spread the coconut cream over the chilled tart and sprinkle with the chocolate shavings and pomegranate, if using. Optionally chill again to firm the cream, half an hour or up to 1 day. To serve, use a large, sharp chef’s knife dipped in hot water and wiped clean between cuts to cut the tart into slices or wedges and serve. The tart will keep, refrigerated airtight, for up to several days.

Notes

The filling and topping of this recipe are the same as this chocolate cream tart, which uses a baked gluten-free vegan crust. I prefer the taste and texture of the original version, but this no-bake option is delicious in its own right, and a boon to those in need of grain-free desserts.

The chia seed in the filling helps it emulsify and thicken; if you don't have access to chia seed, flaxseed will *probably* work, it will just have a more pronounced flavor. I buy whole chia seeds and grind them finely in a coffee grinder, then measure out 2 tablespoons of ground seeds.

Be sure to allow at least 4 hours for the tart filling to set up (you can pop it in the freezer to speed up this process if you like).

The whole thing is minimally sweet, so feel free to add a tablespoon or two more maple syrup to the filling if you feel it needs it.

Nutritional values are based on one of ten servings.

Nutrition

Calories: 561kcalCarbohydrates: 40gProtein: 13gFat: 49gSaturated Fat: 25gCholesterol: 1mgSodium: 127mgPotassium: 687mgFiber: 9gSugar: 19gVitamin C: 1.2mgCalcium: 144mgIron: 4.9mg

Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!