Simple Vegan Gluten Free Desserts with Fewer Calories: Sweet Treats That Don’t Wreck Your Goals

You want dessert that hits like a bakery flex but keeps your calories on a short leash. Good—because bland “diet” sweets are canceled. This recipe gives you a silky chocolate mousse and chewy cookie dough bites, both vegan, gluten free, and shockingly light.

No weird powders, no 20-step rituals—just real ingredients, fast results, and big flavor. If you can stir and chill, you’re about to become everyone’s favorite host.

Why This Recipe Works

Two desserts, one plan: You get a decadent chocolate mousse and no-bake cookie dough bites using a shared ingredient list and overlapping steps. That means less shopping, less mess, more dessert.

Low-calorie swaps that actually taste good: Silken tofu stands in for heavy cream in the mousse, and almond flour keeps the bites gluten free and tender.

Maple syrup provides clean sweetness without a sugar bomb.

Texture wins: Avocado and cocoa bring mousse-level creaminess, while almond flour and peanut butter create classic cookie dough chew—minus the risk and the gluten.

One bowl where possible: Minimal dishes, max payoff. Because nobody wants to wash seven bowls at 10 p.m.

Ingredients

For the Light Chocolate Mousse (serves 4):

• 12 oz silken tofu (drained)
• 1 ripe avocado
• 3–4 tbsp unsweetened cocoa powder (Dutch-process if you want “wow” flavor)
• 3 tbsp pure maple syrup (or liquid monk fruit for fewer calories)
• 1 tsp vanilla extract
• Pinch of fine sea salt
• Optional: 1–2 tbsp brewed espresso for depth

For the No-Bake Cookie Dough Bites (makes ~16):

• 1 cup fine almond flour
• 3 tbsp natural peanut butter or almond butter
• 2 tbsp maple syrup (or 1.5 tbsp agave for fewer calories)
• 1 tsp vanilla extract
• 2 tbsp mini dairy-free dark chocolate chips
• Pinch of sea salt
• Optional: 1–2 tsp unsweetened almond milk if mixture is too dry

For serving (optional but glorious):

• Fresh berries
• Shaved dark chocolate (dairy-free)
• Toasted unsweetened coconut flakes

Instructions

1. Prep your station: Clear counter space, grab a blender or food processor, and line a small tray with parchment for the bites.
2. Make the mousse base: Add silken tofu, avocado, cocoa powder, maple syrup, vanilla, salt, and espresso (if using) to a blender. Blend on high until ultra-smooth and glossy, scraping down sides as needed.
3. Taste-test like a pro: If you want it sweeter, add 1 tsp maple syrup at a time.

   For richer chocolate, add 1 tsp cocoa powder and blend again. You’re in charge.

4. Chill time: Spoon mousse into 4 small jars or bowls. Cover and chill at least 45 minutes (2 hours is elite).

   The texture tightens and turns restaurant-level.

5. Cookie dough, assemble: In a bowl, mix almond flour, peanut butter, maple syrup, vanilla, and salt until crumbly dough forms. If it’s too dry, add almond milk by the teaspoon. Stir in chocolate chips.
6. Roll the bites: Scoop 1 tablespoon portions, roll into balls, and place on the lined tray.

   Chill for 20–30 minutes to set.

7. Serve smart: Top mousse with berries and a few coconut flakes. Plate 2–3 cookie dough bites per person. Don’t forget a flex-worthy photo, obviously.

Storage Tips

• Mousse: Store in airtight containers in the fridge for up to 4 days.

  Press a piece of parchment on the surface to prevent condensation.

• Cookie dough bites: Refrigerate in a sealed container for up to 1 week. Freeze up to 2 months; thaw 10–15 minutes at room temp before eating.
• Meal prep: Portion mousse into single-serve jars with lids. Keep toppings separate to maintain texture.

Nutritional Perks

• Lower calories, big satisfaction: Silken tofu and avocado deliver creaminess without heavy cream.

  Almond flour keeps carbs lower while adding healthy fats and fiber.

• Protein boost: Tofu adds plant protein, helping you feel full and balanced—great post-dinner or as a smart snack.
• Better sugars: Maple syrup offers sweetness with minerals and a cleaner flavor profile. Swap to monk fruit if you want to shave even more calories.
• Micros that matter: Cocoa gives antioxidants; avocado adds potassium and vitamin E; almonds contribute magnesium and vitamin E. Your cells say thanks.

Pitfalls to Watch Out For

• Grainy mousse: If the tofu isn’t blended long enough, you’ll get tiny curds.

  Blend until totally silky—like, “no specks on the spatula” silky.

• Over-sweetening: Maple syrup adds calories fast. Start low, taste, and remember chilling mutes sweetness slightly—so don’t go wild.
• Oily dough: Using a very oily nut butter can make bites greasy. Stir your nut butter well before measuring, or use a “no-stir” variety.
• Hidden gluten: Check labels on chocolate chips and vanilla.

  Many are naturally GF, but cross-contamination is real. FYI: Look for certified gluten-free where needed.

Different Ways to Make This

• Mocha mousse: Increase espresso to 2 tbsp and add 1 tsp instant coffee. Top with shaved dark chocolate.
• Mint-choco mousse: Add 1/8 tsp peppermint extract.

  A little goes far—this stuff is potent.

• Protein-packed bites: Replace 2 tbsp almond flour with 2 tbsp vegan protein powder. Add an extra 1–2 tsp almond milk if dry.
• Lemon-vanilla bites: Use almond butter, swap chocolate chips for 1 tsp lemon zest and 1 tbsp unsweetened coconut. Add a tiny squeeze of lemon juice.
• Berry swirl mousse: Fold in 1/4 cup mashed raspberries after blending for a tart swirl without a sugar spike.
• Ultra-light sweetener swap: Use liquid monk fruit or allulose in both recipes to trim calories further.

  Start with 50–60% of the maple amount and adjust.

FAQ

Can I make the mousse without tofu?

Yes. Replace tofu with 1 additional avocado plus 1/2 cup chilled coconut yogurt. Texture will be slightly denser, but still creamy and vegan.

Are these desserts kid-friendly?

Totally.

The mousse tastes like chocolate pudding, and the bites are basically safe “cookie dough.” Just skip the espresso in the mousse for kids.

How do I keep calories even lower?

Use monk fruit or allulose instead of maple syrup, reduce chocolate chips in the bites to 1 tbsp, and keep portions modest—think espresso-cup servings for the mousse. Small cups, big happiness.

What if my mousse is too thick?

Add 1–2 tbsp unsweetened almond milk and re-blend. Go teaspoon by teaspoon so you don’t end up with chocolate soup.

We’ve all been there.

Can I bake the cookie dough bites?

You can, but it’s not necessary. If you want a soft cookie, press dough into small disks and bake at 325°F (165°C) for 8–10 minutes. Let cool fully before moving—they’re delicate.

Is this actually gluten free?

Yes—assuming you use certified gluten-free chocolate chips and vanilla extract.

The core ingredients (tofu, avocado, almond flour) are naturally gluten free. IMO, check labels to be safe.

Can I prep these ahead for a party?

Absolutely. Make both 1–2 days ahead.

Assemble mousse in jars, chill, and roll bites in advance. Add fresh toppings right before serving so it looks intentional, not tired.

Final Thoughts

These Simple Vegan Gluten Free Desserts with Fewer Calories prove you can have the dessert life and the health goals at the same time. The mousse is silky, the bites are chewy, and the ingredient list is sane.

Keep a batch in the fridge and you’ll stop panic-buying cupcakes at 9 p.m. Next time someone says “healthy desserts are boring,” hand them a spoon and smile. You just upgraded their sweet tooth—quietly, and with style.