Inspired by charcuterie, learn how to make an easy Vegan Dessert Board perfect for any celebration! These DIY platters are packed with fruit, chocolate, and all things sweet and salty.
You know by now just how much we love eating foods on boards. We’ve made charcuterie boards, brunch boards, and now dessert boards! Loaded with delicious vegan ingredients and cooking hacks to bring together a delicious sweet charcuterie board perfect for a celebration.
To give you options we made not one, but two delicious vegan dessert options that you’re going to love!
Top tips for making a Vegan Dessert Board:
- Plan it out. Whether you have a theme around a certain celebration or simple want to highlight a particular ingredient, plan out every aspect of your board before you start.
- Pick a centrepiece. Each board should have a focal point, for ours we choose cinnamon rolls and cinnamon sugar twists.
- Variety is key. In texture, flavour and ingredients – make sure you’re adding as much variety as makes sense.
- Adjust as needed. The best part about boards, is that they’re customizable. If you don’t like a certain ingredient, just switch it out for another!
Vegan Cinnamon Roll Board
Using an easy vegan hack, makes this vegan dessert a breeze to put together on a weekend morning. Using accidentally vegan Pillsbury Crescent Roll dough, these simple cinnamon rolls are the centrepiece for a a delicious dessert (or brunch) board.
Cinnamon Roll Board
This easy Vegan Dessert Board features fluffy cinnamon rolls and all the delicious vegan toppings to go around!
Print Pin ItServings: 4 servings
Ingredients
DIY Pillsbury Cinnamon Rolls
- 1 can Pillsbury Crescent Roll Dough Grands
- 56 g (¼ cup) vegan butter
- 50 g (¼ cup) brown sugar
- 16 g (2 tbsp) cinnamon
Vegan Icing
- 60 g (½ cup) icing sugar
- 10 mL (1-2 tsp) non-dairy milk
Raspberry Icing
- 60 g (½ cup) icing sugar
- 10 mL (1-2 tsp) non-dairy milk
- 20 g (1 tbsp) raspberry jam
Board Toppings
- vegan cinnamon toast cereal
- sprinkles
- crushed Oreos
- vegan froot loop cereal
- sliced almonds
- raspberry jam
Instructions
- Preheat the oven to 350°.
- Prepare a muffin tin with cooking spray and set aside.
- Keep the store-bought crescent roll dough in one sheet (don't tear the seams!) and pinch the seams together with your fingers.
- Spread the softened vegan butter on the dough and sprinkle with brown sugar and cinnamon. Roll up from the long side like cinnamon rolls.
- Using a sharp knife cut into 8 cinnamon rolls. Place in the prepared muffin tin and bake in preheated oven until golden.
- While they bake, prepare the icings by combining the ingredients in two separate bowls until smooth.
- Make your vegan dessert board by placing the cinnamon rolls first and then place your icing and toppings all around it on the board.
Vegan Sweet n’ Salty Board
Sweet and salty come together in this delicious vegan dessert board!
Sweet n' Salty Dessert Board
The duo of sweet and salty come together in this delicious vegan dessert board.
Print Pin ItServings: 6 servings
Ingredients
Chocolate Pudding
- 240 mL (1 cup) non-dairy milk
- 14 g (2 tbsp) cornstarch
- 25 g (2 tbsp) sugar
- 12 g (1½ tbsp) cocoa powder
- ½ tsp vanilla extract
- 25 g (2½ tbsp) chocolate
Cinnamon Sugar Twists
- 37 g (3 tbsp) sugar
- 12 g (1½ tbsp) cinnamon
- 1 can Pillsbury Country Biscuits
- 30 mL (2 tbsp) vegan butter, melted
Marshmallow Dip
- 30 g (3 tbsp) chopped dark chocolate
- 10 marshmallows, (depends on size of dish)
Board Toppings
- peanut butter
- pretzels
- Ritz crackers
- plain Ruffles chips
- waffle cones, broken into pieces
- Mini Chips Ahoy cookies
- chocolate bar
- strawberries, sliced
- banana, sliced
Instructions
Chocolate Pudding
- To make your chocolate pudding, combine the non-dairy milk, cornstarch, sugar, and cocoa powder in a sauce pan. Whisk it until the cornstarch dissolves completely and there are no lumps.
- Once it is all combined, bring the mixture to a boil over medium heat, making sure to whisk frequently.
- Once the mixture starts to bubble and you feel it getting thicker, reduce heat to low and whisk continuously for 30-60 seconds until the pudding thickens.
- Remove from heat and whisk in vanilla and chocolate. Whisk until chocolate is melted.
- Transfer to jars or container and cover. Refrigerate for a couple hours to set.
- If you have them, you can also top this with some Oreo crumbs, but that’s completely optional
Cinnamon Sugar Twists
- Preheat oven to 400°F
- To make the cinnamon sugar twists, remove Pillsbury country biscuits from the package.
- Cut the biscuits in half to divide the dough. Roll each half it a long log. Fold the log in half and twist. Seal the ends by pressing the dough together.
- Coat each twist in melted vegan butter and toss in dish of cinnamon sugar.
- Place on lined baking sheet and bake for 10mins.
Marshmallow Dip
- To make the marshmallow dip, add the chopped chocolate to the bottom of an oven safe dish. On top, add the marshmallows to fill the dish.
- Bake at 375F for about 10 mins or until the marshmallows are golden and soft, and chocolate has melted. If you find that your marshmallows don’t stay gooey between baking and serving time, you can pop it into the microwave for 15-20 seconds to help soften it again.
- If your peanut butter is too hard for dipping, soften it by heating it in the microwave for 20-30 seconds, watching carefully and stirring. If you’re feeling fancy, you can also drizzle a bit of the putting on the top of the peanut butter and make a swirl with it using a toothpick.
- Assemble the board by placing the the s’mores dip, pudding, and peanut butter, then surround them with your sweet and salty dipping snacks. We started with the cinnamon sugar twists, then some pretzels, ritz crackers which are vegan in Canada, plain ruffled chips, waffle cone pieces, pieces of vegan chocolate, mini chips ahoy Cookies which are vegan in Canada, and some strawberries and banana slices.
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