Vegan Blueberry Dessert (No Bake)
Indulge in a luscious vegan blueberry dessert with fluffy marshmallows, creamy coconut whip, cookie crumb crust, and tangy blueberry filling. A satisfying and impressive vegan treat for your dessert cravings!
Servings: 9 squares
Equipment
- 8x8 Baking Pan
- Food Processor (optional)
- Hand Mixer
- Rubber Spatula
Ingredients
- 1 ¼ cups cookie crumbs (arrowroot cookies, vegan graham crackers, Golden Oreos, animal crackers)
- 6 tbsp vegan margarine or butter (melted)
- 473 ml vegan heavy whipping cream
- 1 ½ cups vegan mini marshmallows
- 1 ½ cups blueberry pie filling
Instructions
- Refrigerate the bowl & beaters for at least 2 hours or overnight for optimal results. The colder everything is, the better the vegan whipping cream will form peaks.
- Crush the cookies into crumbs using a food processor or rolling pin in a Ziploc bag. You will need a total of 1 ¼ cups of cookie crumbs. Combine the cookie crumbs with melted margarine in a bowl, stirring until the mixture resembles wet sand. Press the crumb mixture into a parchment-lined or greased 8x8-inch pan firmly.
- With a hand mixer, beat the vegan whipping cream until peaks form (2-3 mins) in a large bowl, then fold in the mini marshmallows. Spread evenly on top of the cookie crumb crust.
- Next, spread the blueberry pie filling on top, then cover and chill in the refrigerator overnight to set and firm up.
- Just before serving, add a final touch by garnishing with additional cookie crumbs, fresh blueberries, and mint leaves. Cut into squares and serve chilled. Enjoy!
Video
Notes
- Avoid overmixing the whipped cream and mini marshmallows to keep the whipped topping fluffy. Just fold until combined.
- Make this dessert in advance; ideal for entertaining or when short on time. Just cover tightly and refrigerate until serving.