4 plant-based dessert recipes so good you’ll forget they’re healthy

Ingredients

• 1 (15-ounce) can chickpeas, liquid reserved (aquafaba), chilled
• ½ teaspoon cream of tartar or 1 teaspoon lemon juice
• ½ cup powdered sugar or ⅓ cup maple syrup (to taste)
• 6 ounces dark chocolate (70–75%), finely chopped
• 1 teaspoon vanilla extract
• Pinch of sea salt
• 1½ cups rolled oats (quick or old-fashioned)
• ½ cup raw almonds or walnuts
• ¼ teaspoon fine salt
• 10 soft Medjool dates, pitted
• 2 tablespoons melted coconut oil or olive oil
• 1–2 tablespoons water, as needed
• 12 soft Medjool dates, pitted
• ½ cup tahini
• ¼ cup maple syrup
• ½ teaspoon flaky sea salt (plus more to finish)
• 2–4 tablespoons warm water, as needed
• 4 ounces dark chocolate (70%)
• 1 teaspoon coconut oil (optional, for easier slicing)