Tasty vegan desserts so good you’ll go back for more 

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Tatum Fullard 3 min read ▪ October 30, 2025 ▪ Andreas Eiselen // HMimages.co.za 
Warning: these vegan treats may cause repeat spoonfuls. Celebrate World Vegan Day on 1 November with these two desserts that are plant-based, drool-worthy, and totally irresistible.

Vegan pavlova with cardamom and pineapple 

  • 1 hour 40 minutes 
  • Serves 8

Ingredients

For the topping  

  • 1 tin coconut cream 
  • 1 cup yoghurt   

For the vegan pavlova   

  • 1 cup aquafaba (liquid from a tin of chickpeas) 
  • ¼ tsp cream of tartar 
  • 1 cup brown sugar 
  • 2 tsp ground cardamom  

For serving  

  • ½ pineapple, peeled and sliced 
  • ⅓ cup fresh coconut shavings’  

CT

Chiara Turilli 
‧ Recipe & styling

AE

Andreas Eiselen // HMimages.co.za  
‧ Photography

Method  

  1. Place the coconut cream in the freezer to partially solidify.
  2. For the vegan pavlova, preheat the oven to 170°C and line a baking tray.
  3. Whip aquafaba and cream of tartar in a stand mixer until frothy. 
  4. Gradually add the sugar and beat for 10 minutes, or until thick and glossy.
  5. Toast cardamom in a dry pan until fragrant. Allow to cool before gently folding into the meringue.
  6. Dollop spoonfuls onto a baking tray in a circle. Make peaks using the back of a spoon.
  7. Bake for 40 minutes, or until set, then turn the oven off and allow the meringue to crisp up for an hour.
  8. For the coconut cream, remove the solid layer of the coconut cream and mix it through the Dollop on top of the meringue.
  9. Top with pineapple and coconut shavings.

 

Millionaire shortbread

  • 25 minutes 
  • Serves 8

Ingredients

For the crust 

  • 1 ½ cups flour
  • ½ cup whole wheat flour
  • ½ cup sugar
  • ½ tsp salt
  • ¾ cups olive oil
  • 2 tsp vanilla essence

For the date caramel

  • 2 cups dried pitted dates
  • ½ cup peanut butter
  • Pinch salt
  • 1 tsp vanilla essence

For the chocolate

  • 320g vegan chocolate, melted
  • 1 tbsp olive oil⅓ cup fresh coconut shavings’  

CT

Chiara Turilli 
‧ Recipe & styling

AE

Andreas Eiselen  
‧ Photography

Method  

  1. For the shortbread, preheat oven to 180°c. Lightly grease a rectangular tart tin.
  2. Sift the dry ingredients together in a large bowl and make a well in the centre. Add the oil and vanilla and mix until the dough forms.
    3. Press the dough into the prepared tin and bake blind for 15 minutes. Allow it to cool completely. 
    For the date caramel, soak the dates in boiling water for 5 minutes, then drain. Reserve the soaking liquid.
  3. Add the dates, peanut butter, salt, vanilla and 3 tablespoons of the soaking liquid to a food processor. Blend until smooth. 
  4. Spread the caramel evenly over the cooled shortbread and refrigerate for 10 minutes. 
    For the chocolate, whisk the melted chocolate and oil together, and pour it over the caramel layer, smoothing it over with a knife. 
  5. Once even, swirl the chocolate slightly for decoration and refrigerate, until set, before cutting into slices. 

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