With Easter fast approaching, it’s time to start thinking about what to serve for dessert. If you’re looking for a vegan and gluten-free option, we’ve got some delicious fine dining dessert ideas that are sure to impress your guests. From fruity tarts to decadent chocolate treats, these desserts are both beautiful and tasty.

1. Vegan Lemon Tart

Ingredients:
– 1 1/2 cups almond flour
– 1/4 cup coconut oil, melted
– 2 tablespoons maple syrup
– 1/4 teaspoon sea salt
– 1 can full-fat coconut milk
– 3 tablespoons cornstarch
– 1/2 cup lemon juice
– 1/2 cup maple syrup
– 1 teaspoon vanilla extract

Instructions:
1. Preheat the oven to 350°F.
2. In a bowl, combine the almond flour, coconut oil, maple syrup, and sea salt. Mix well.
3. Press the mixture into a 9-inch tart pan, and bake for 10-12 minutes, until golden brown.
4. In a saucepan, whisk together the coconut milk and cornstarch. Heat over medium-high heat until thickened.
5. Whisk in the lemon juice, maple syrup, and vanilla extract.
6. Pour the lemon filling into the prepared crust and refrigerate for at least 2 hours before serving.

2. Vegan Chocolate Truffles

Ingredients:
– 1 can full-fat coconut milk
– 1/2 cup vegan chocolate chips
– 1 tablespoon coconut oil
– 1/4 cup cocoa powder
– 1/4 cup chopped nuts or coconut flakes for garnish (optional)

Instructions:
1. In a saucepan, heat the coconut milk over medium heat until simmering.
2. Add the chocolate chips and coconut oil, and whisk until melted and smooth.
3. Transfer the mixture to a bowl and refrigerate for at least 1 hour, until firm.
4. Using a small cookie scoop or spoon, form balls with the chocolate mixture.
5. Roll in the cocoa powder and garnish with chopped nuts or coconut flakes, if desired.
6. Serve chilled.

3. Raw Vegan Cheesecake

Ingredients:
Crust:
– 1/2 cup almonds
– 1/2 cup dates
– 1/4 cup shredded coconut
– 1 tablespoon coconut oil

Filling:
– 1 can full-fat coconut milk
– 1/2 cup cashews, soaked for 4-6 hours
– 1/4 cup maple syrup
– 1/4 cup lemon juice
– 1 teaspoon vanilla extract

Instructions:
1. In a food processor, pulse together the almonds, dates, shredded coconut, and coconut oil until combined.
2. Press the mixture into a 6-inch springform pan and refrigerate while making the filling.
3. In a blender, combine the coconut milk, cashews, maple syrup, lemon juice, and vanilla extract. Blend until smooth.
4. Pour the filling over the crust and smooth out the top.
5. Refrigerate for at least 4 hours, until firm.
6. Serve chilled.

Summary:
– Vegan Lemon Tart made with almond flour crust and creamy lemon filling.
– Vegan Chocolate Truffles made with coconut milk and cocoa powder, and rolled in chopped nuts or coconut flakes.
– Raw Vegan Cheesecake made with a nut and date crust and cashew-based filling.