Easter Vegan Desserts

Easter Vegan Desserts-Leafy Souls Vegan Blog Post

What is a celebration without a dessert? Desserts can be some of the most difficult dishes to make, especially for those who are inexperienced. Today, we will go through some of our favorites! We have already shared our vegan carrot cake in another article, but prepare yourself for some more delicious treats that will have everybody raving about veganism!


Easter Egg Nests

These vegan easter nests are made with just 5 ingredients, including vegan marshmallows, making this recipe the perfect addition for your Easter meal. The nest is made from vegan noodles mixed with marshmallows and the eggs are vegan-covered almonds - it’s perfect!!





US Customary -Metric


  1. Melt the coconut oil or vegan butter in alarge sauce pan over medium heat. Add the marshmallows and stir constantly until fully melted.
  2. Remove from heat and add noodles, stirring until they are fully coated.
  3. While mixture is still warm, shape into nests. Depending on the size of your nest, you should get somewhere between 16 - 22. Press about 1 teaspoon of shredded coconut into the bottom then top with three dark chocolate covered almonds (or candy of choice).
  4. These are best served the same day.


Easy Vegan Cheesecake Pudding

Just the name sounds great! Two tangy flavors come together with a touch of sweet to make this easy vegan cheesecake pudding. Smooth creamy cheesecake flavor topped with tangy blackberry compote is kinda like your taste buds throwing a little dessert party.

To say that kids love this easy vegan cheesecake pudding would be an understatement. It’s easy for them to eat, because well, it’s pudding, and it’s super flavorful with the combo of blackberries and creamy cheesecake. And what’s even better is that this recipe doesn’t have refined sugar since we will use maple syrup to sweeten both parts, and it is so easy to make! Win win, right?



For the pudding

  • 1 ½ cupsraw cashews soaked overnight if you don’t have a high speed blender
  • ½ cup Silk Cashew Milk
  • ¼ cupmaple syrup
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons apple cider vinegar
  • ¼ teaspoon vanilla bean powder see note

For the compote

  • 1 ½ cups blackberries see note
  • 2 tablespoonsmaple syrup
  • 1 tablespoon lemon juice
  • 1 tablespoon packed fresh mint leaves
  • 1 ½ teaspoons water
  • ¼ teaspoon tapioca starch dissolved in ½ teaspoon cold water see note

US Customary -Metric


  • 1. Add all compote ingredients, except the tapioca mixture, into a saucepan on your stove top. Bring to a boil, then reduce heat to medium and cook until reduced by half (about 15 minutes).
  • 2. Once reduced, add tapioca mixture (if you're using) and cook 5 more minutes until thickened. Allowing the mixture to reduce before adding the tapioca makes it less of a thick jelly like compote and more blackberry centered.If you prefer more of the jelly part, then you can always add the tapioca mixture earlier.
  • 3.  Once thickened, remove from heat and allow to cool.
  • 4. While the compote is cooking, place all pudding ingredients into a high speed blender and blend until nice and smooth.
  • 5. Divide pudding into two jars or bowls. Top with equal amounts of compote. 6. Refrigerate until cool and devour!
  • If you are sensitive to the blackberry seeds you can use a blend and strain method to remove them. Heat everything like above but only until the blackberries fall apart. Then allow to cool and blend.
  • Force it through a fine mesh strainer to get as much as the juice and fruit through as you can but allowing the seeds to stay behind. Put it back into the pot and continue with the rest of the directions.

Recipe Notes

  • If you don’t have vanilla beans or vanilla bean powder, you can also just use vanilla extract (about 1 teaspoon) but you will not get the exact same rich vanilla flavor or the black bean specks.
  • You can use fresh or frozen blackberries, but if using frozen you may not need the water. Wait to add it until you see how much liquid it has during cooking.
  • You don’t have to add the tapioca mixture. I preferred a tad thicker of a compote to top with, but you can allow it to reduce a bit more and not use the tapioca.
  • Also, if you are sensitive to the blackberry seeds (or your kids are), then you may want to do the puree and strain method I mention in the instructions.
  • Tips to prep ahead: soak cashews. Make compote and refrigerate until ready to use.
  • Baby/toddler food idea: Great healthy treat, but leave out compote or use the straining method mentioned to remove seeds for young or sensitive babies or toddlers.

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