3 Vegan Desserts from Victoria's Recipe Box

Triple Berry Compote with Chocolate Cookie Crumble and Cashew Cream

This delicious vegan dessert recipe is made with layers of triple berry compote, no bake chocolate cookie crumble and cashew cream. Please don’t be turned away by all the steps…my dessert is totally worth it. Trust me. Keep scrolling for the recipe.

Vegan Dessert Recipe. A healthy Valentines day dessert made with no bake cookie crumble, triple berry compote and cashew cream.

My dessert recipe serves four, but you can easily cut the ingredients in half to serve two. Best of all, this recipe is full of nutrients, antioxidants and MCTs. Healthy enough to eat for breakfast. So you may want to make those four desserts anyway and save two for the morning. 😉 I use Kudzu Root Powder as the thickening ingredient in the Triple Berry Compote layer. This ingredient used to be sold at Whole Foods…but they don’t seem to carry it any longer. Now I order it on Amazon and keep plenty on hand for teas and desserts. I love to use it in my recipes as a thickening agent because it is known to have healing properties. Google it…but before you do, scroll down just a bit further for my recipe.

Vegan dessert recipe made with Garden of Life MCT Coconut Oil

Serves 4

Shopping List:
Raw Almonds
Rolled Oats
Cacao Powder
Sea Salt
MCT Oil
Maple Syrup
Frozen Mixed Berries
Kudzu Root Startch
Lemon Juice
Raw Cashews
Vanilla Extract

Now that we have the ingredients shopping list out of the way, below are the steps for each layer of this luscious dessert.

Cookie Crumble Crust Ingredients:
1/2 cup almonds
3/4 cups rolled oats
2 Tablespoons of Cacao Powder
Pinch of sea salt
1/8 cup Garden of Life MCT Oil
2 Tablespoons Maple Syrup

Place almonds in a food processor and pulse to chop coarsely. Add rolled oats, cacao powder and sea salt and process until coarse. In a large bowl, whisk together maple syrup and MCT oil (or melted extra virgin coconut oil). Slowly cut in the dry ingredients to the wet ingredients. Set aside.

Tripple Berry Compote Ingredients:
1 cup of filtered water
1 cup of frozen mixed berries (blueberries, red & black raspberries)
1 1/2 Tablespoons of Kudzu
1 Tablespoon of Maple Syrup
1 Tablespoon of Lemon Juice

Add water and Kudzu to a small saucepan and allow to dissolve. Add in remaining ingredients. Over medium heat stir continuously until the liquid thickens. After a few minutes the color will start to turn a bright shade of pink. 6-7 minutes in, the compote will begin to thicken and turn darker and almost translucent. Once it turns to a darker and almost translucent color, remove from the heat and set aside and cool for about 10 minutes. It is very important to the success of this compote that you set aside the time to stir this non-stop.

Cashew Cream Ingredients
1/2 cup raw soaked cashews (soaked for at least 2 hours)
1/8 cup filtered water
1/8 cup of maple syrup
Pinch of sea salt
1/2 tsp Garden of Life MCT Oil (or melted extra virgin coconut oil)
1/2 tsp vanilla extract
1 tsp lemon juice

Blend all ingredients in a high powered blender for 30 seconds until creamy. Set aside.

Click on the image to watch this 60 second vegan dessert recipe on YouTube — Click on the image above to watch this short 60 second video **Vegan Dessert Recipe** for layering instructions…

…or simply layer your ingredients in a fancy glass, starting with the cookie crumble (leave some for garnish), compote, cashew cream, garnish with extra cookie crumble and a cashew or almond.

In small serving dishes layer the cookie crumble and triple berry compote. Top with cashew cream and spring with additional cookie crumble. Serve right away or chill in the refrigerator until ready to serve.

double chocolate avocado brownie recipe with garden of life grass fed collagen and greek yogurt topping — Click on the image above for my Double Chocolate Avocado Cupcakes with or without collagen topping.

chocolate cookies vegan and no bake super healthy from Victoria's Recipe Box — Click on the image above for my No-Bake Chocolate Cookies…so easy to make.