For a last minute, easy to make 15 minute vegan dessert make cranberry, pistachio and coconut dessert quesadillas. Perfect on Cinco de Mayo or any other day you have a sweet tooth!
Happy Cinco de Mayo everyone! The internet has been going absolutely crazy with Mexican themed recipes in the last few weeks and I’m only sad I’m staying in a hostel tonight and don’t have a proper kitchen to create a Mexican feast. I mean beacause if it were up to me we’d be having vegan black bean soup to start (seriously a super creamy feel good soup topped with my all time favorite avocado), followed by a round of appetizers, namely Mexican turkey taco lettuce wraps (light and brimming with Mexican spices), and Mexican tuna salad with avocado (served in avocado boats and stuffed full of crunchy fresh ingredients), then a few options for mains including slow cooker spicy Mexican pineapple chicken (the combo of spicy + sweet + soft shredded chicken is divine), and vegan taquitos with lentils, squash and arugula (because who says Mexican feast have to be meat heavy?).
I’m kind of drooling just thinking of this fictitious imaginary dinner party I could be having tonight. Does this every happen to you or am I the only one? Of course we’d also be sipping some spicy jalapeno Margarita with a salted rim – if you’re not down with the salted rim, you’re uninvited – jk (but not really).
I hope you don’t think in all my daydreaming I forgot about dessert. Don’t worry I’ve got your sweet tooth covered.
For dessert we would definitely be eating these cranberry, pistachio and coconut dessert quesadillas. Who says quesadillas are only good for savory dishes? As it turns out sweet vegan dessert quesadillas are perfect too. And best of all this is a simple last minute dessert that comes together in minutes. I wanted a combo of interesting fruit and nuts so opted for dried cranberries, crushed pistachios, grated dark chocolate and shredded coconut, but if all you’ve got are chocolate chips and peanut butter, hey that works too.
The best part is that everything gets layered on a tortilla which is pan fried until warm and crispy. Each bite has that double crispy outside layer with a warm comforting filling or chocolate, fruit and nuts. This is the vegan dessert to make on demand and quickly impress all your dinner guests with.
It works just as well on any other day of the year for when you have an instantaneous sweet craving that needs to be filled immediately. No baking, no mixing of ingredients required. Just a few tortillas, some olive oil, and whatever sweet filling ingredients you have on hand. The list is endless. Any kind of nut butter, even tahini will work, as will coconut cream.
Unfortunately I did not have a hand held mixer in the apartment I was renting, but if I had these would most certainly be topped off with a dollop of home made whipped coconut cream. Simply the best thing ever.
5 minPrep Time
10 minCook Time
15 minTotal Time
- 2-4 vegan gluten free tortillas
- 1 small green apple, thinly sliced
- 1/4 cup shredded coconut
- 1/4 cup crushed roasted pistachios
- 1/4 cup dried cranberries
- 1/4 cup grated dark chocolate
- 1-2 tablespoons extra virgin olive oil
- optional: for serving coconut whipped cream
- Sprinkle all ingredients (except olive oil) evenly on one half of each tortilla. Fold in half.
- Heat 1 tablespoon oil over medium heat in a pan.
- Add folded in half tortillas and pan fry for a few minutes on each side until lightly browned and chocolate is melted.
- Repeat with remaining tortillas.
- Cut each quesadilla in half or thirds and serve.
- Top with coconut whipped cream (optional)