These cozy vegan fall recipes are the best kind of comfort food for chilly days! From soups to pasta and pancakes, there’s something everyone will love here. You’ll want to make these recipes all season long!

Overhead view of fall vegan pumpkin soup recipe in bowl with spoon and pepitas, green onions, and coconut cream garnish - 1

One thing you know about fall, it’s the time of year when you crave all the comfort feels. I’ve now had the experience of celebrating fall in a cold climate and a warm climate, and it’s delightful all around.

Whether it’s sweaters and warm drinks in a cold climate, or rainy, cool days with the windows thrown open, fall is one of my favourite seasons no matter where I am in the world. (And we can’t forget that fall is Pumpkin Spice Latte season, too—that alone is reason enough to love fall, right?!) This collection of vegan fall recipes from Jessica in the Kitchen brings all that comfort food goodness you’ve been craving.

My Favourite Vegan Fall Recipes

This roundup of vegan fall recipes has soups, chilis, breakfasts, and desserts that will keep you full, happy, and comforted. And of course, they feature some incredible fall ingredients, too! From tart, crisp apples to earthy pumpkin, creamy butternut squash, jammy cranberries, and meltingly tender sweet potatoes, these recipes represent the very best of the season.

Looking for more in-season recipe ideas? Check out these collections:

  • 80+ Vegan Thanksgiving Recipes
  • 10 Last Minute Thanksgiving Recipes (15 Minutes of Prep or Less!)
  • Top 15 Vegan Thanksgiving Side Dishes .)

Enjoy, friends!

Flavourful Pasta Dishes

Baked mac and cheese with sage. - 2 A serving of cheesy vegan lasagna. - 3 Overhead view of pumpkin alfredo pasta in skillet with wooden spoon and crispy sage leaf garnish - 4 Overhead view of creamy tomato pasta in skillet with fresh basil leaves - 5 Overhead view of butternut squash ravioli on plate - 6

Satisfying Soup and Curry Recipes

Overhead view of pumpkin soup in bowl with spoon and pepitas, green onions, and coconut cream garnish - 7 Overhead view of sweet potato and black bean chili in bowl with cashew sour cream, avocado, cilantro, and green onion - 8 Overhead view of loaded potato soup in bowl, topped with vegan cheese, yogurt, bacon, and scallions - 9 Ladling serving of vegan broccoli cheddar soup from pot - 10 30 Vegan Fall Comfort Food Recipes - 11 Ladle full of cheeseburger soup in pot - 12 ladle spooning some chili out of a slow cooker of chili - 13

Crave-worthy Carbs

Cast iron skillet with corn pone and pats of butter - 14 A plate with two biscuits and gravy on it, garnished with chives, with a fork and knife on the plate and biscuits in the background - 15 Bowl of gluten-free dinner rolls - 16 two hands with painted nails with a slice of bread in hands - 17 No knead bread in a Dutch Oven birds eye view. - 18

Sweet Breakfast Treats

Glazed pumpkin banana muffins on wooden board - 19 Stack of apple pie pancakes on plate with yogurt, syrup, and apples on top - 20 Baking dish of cinnamon roll French toast - 21 Looking down on a mug of pumpkin spice golden milk. - 22 Two plates with stacks of pumpkin French toast garnished with whipped cream and nuts - 23 Loaf of pumpkin bread with cream cheese frosting - 24 Spoon digging into vegan apple crisp in baking dish - 25 a ladle in a slow cooker filled with hot cocoa and vegan marshmallows with some cocoa and three marshmallows on ladle - 26

Savoury Sides

Serving spoon lifting portion of broccoli cheese rice casserole from dish - 27 Overhead view of hasselback butternut squash with fork - 28 Overhead view of vegan cranberry meatballs in pan - 29 Vegan scalloped potatoes in baking dish with spoon scooping out a serving - 30 Vegan corn casserole in baking dish - 31

More Vegan Recipe Collections

  • 30 Vegan Super Bowl Recipes for a Mouthwatering Game Day
  • 11 Incredible Vegan Cauliflower Wings Recipes
  • 10 Favourite Vegan BBQ Recipes
  • 18 Vegan Dinner Recipes Ready in Under an Hour
  • 13 Delicious Vegan Cookie Recipes
  • 20 Vegan Recipes that Use a Can of Coconut Milk

The Dubai chocolate bar is a luxurious confection filled with crispy kataifi and a creamy mixture of pistachio and tahini paste. Here’s how to make them at home!

Overhead view of homemade Dubai chocolate bar - 32

What Is a Dubai Chocolate Bar?

The Dubai chocolate bar is rich, opulent, luxurious, and extravagant—just like the city where it originated! It went viral on TikTok this year with people marveling over its decadent filling, which pairs crispy kataifi with a creamy combination of tahini and pistachio. You might not be able to take a trip to Dubai, but you can make a batch of viral Dubai chocolate bars and get a little taste of it at home!

Why You’ll Love This Dubai Chocolate Bar Recipe

  • Divinely rich . The unique blend of chocolate, sesame paste, and nut butter make the Dubai chocolate bar incredibly rich in flavour and texture.
  • The perfect contrast . Let’s talk about that texture! I love the combination of melt-in-your-mouth chocolate, crispy kataifi, and the smooth tahini-pistachio filling in every bite.
  • Great for gifting . Skip the cookies this year and give your friends and family homemade Dubai chocolate bars for the holidays !
Overhead view of ingredients for Dubai chocolate bar recipe with labels - 33

Notes on Ingredients

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

  • Kataifi dough – This is shredded phyllo dough.
  • Vegan butter – I like to use my homemade vegan butter , but store-bought is fine.
  • Pistachio butter – You can buy pistachio butter online if your grocery store doesn’t carry it.
  • Tahini – Here’s how to make your own tahini .
  • Vegan dark or milk chocolate – I used a mix of both dark chocolate and milk chocolate .

For the optional marbled effect:

  • White chocolate – Make sure you buy a good one! Lower quality brands can be waxy and flavourless. I like Pascha white chocolate .
  • Coconut oil – You’ll need coconut oil to make a smooth white chocolate marble.

Where Can I Find Kataifi Dough?

Kataifi dough can be found in the frozen section of some grocery stores or in most Middle Eastern and Mediterranean markets. You can also purchase kataifi dough online. It’s most commonly used in a dessert called knafeh (or kunafa), and also in Dubai chocolate bars.

How to Make Dubai Chocolate Bars

Cooking kataifi in skillet - 34

Shred and fry kataifi dough.

  • Prepare the kataifi . Pull apart the kataifi dough and chop it into ½-inch pieces.
  • Fry the kataifi . Melt the vegan butter in a skillet over medium heat and fry the kataifi until it’s golden and crispy.
  • Mix kataifi dough with the filling . Stir together the pistachio butter and tahini, then fold in the cooled kataifi.
Overhead view of melted chocolate in bowl with whisk - 35

Melt the chocolate.

  • Melt the chocolate . Melt the chocolate in a double boiler on the stovetop or in a bowl in the microwave until smooth and glossy.
  • Melt the white chocolate . If making the marbled look, also melt the white chocolate and coconut oil in a double boiler or in a small bowl in the microwave.
White chocolate drizzled into candy bar mold - 36
  • Optional marbling step . Drizzle the white chocolate into the mold, if you’re using it. Freeze for 5 minutes.
  • Cover mold with chocolate . Then add the melted regular chocolate, making sure it covers the bottom and goes up the sides of the mold. Chill in the fridge for 10 minutes.
  • Fill and top the bars . Press the filling into the chocolate molds, then smooth the remaining chocolate over the top. Tap the mold against the countertop, then chill for 2 hours in the fridge.
  • Unmold . Remove the Dubai chocolate bars from the mold and serve or store for later .
Homemade Dubai chocolate bars on parchment paper - 37

Tips and Variations

  • Don’t skip the silicone mold . Using a silicone candy bar mold is truly a game-changer! It will ensure that you get the perfect bar shape and are able to remove the Dubai chocolate bars without breaking them.
  • Use good quality chocolate . Since chocolate is the star ingredient, it’s important to use a high-quality brand for the best flavour and texture.
  • Swap out the pistachio butter . If you can’t find pistachio butter and don’t want to order it online, you can use almond butter or cashew butter as a substitute.
  • Add extra toppings . Feel free to add your own personal touch by topping the chocolate bars with additional ingredients like chopped pistachios, rose petals, chopped dried apricots, or even edible gold flakes for a swanky look.
Stack of Dubai chocolate bars with creamy filling - 38

How to Store

Store your Dubai chocolate bars in an airtight container in the refrigerator for up to a week. I recommend letting them come to room temperature before enjoying!

More Vegan Chocolate Recipes

  • Avocado Chocolate Mousse
  • White Chocolate Peppermint Bark
  • Vegan Hot Chocolate/Hot Cocoa (Simple & Creamy)
  • Gluten Free Brownies (Vegan)
  • Vegan Peanut Butter Cups
Homemade Dubai chocolate bars with marbled chocolate - 39

Ingredients

  • 5 ounces kataifi dough , (shredded phyllo) 150 g
  • 2 tablespoons vegan butter
  • ½ cup pistachio butter , 100 g
  • 2 tablespoons tahini
  • 12 ounces vegan dark or milk chocolate , I used four 3-ounce bars in a mix of both dark and milk chocolate, 340 g

For the optional marbled effect:

  • 1.5 ounces white chocolate , I used half of a 3-ounce bar, 42 g
  • 1 teaspoon coconut oil

Instructions

  • Gently pull apart the kataifi dough to loosen the strands; chop into about ½ inch pieces.
  • Heat vegan butter in a pan over medium heat.
  • Add the kataifi and fry it, stirring continuously, until golden and crispy (around 5-7 minutes). Remove from heat and let it cool.
  • In a bowl, combine pistachio butter and tahini. Mix until smooth and creamy.
  • Fold the fried kataifi into this mixture, stirring to combine well.
  • In a double boiler or microwave-safe bowl, melt the dark/milk chocolate, stirring occasionally to ensure it’s smooth and glossy.
  • If making a marbled effect, melt the white chocolate with coconut oil in a double broiler or separate small bowl.
  • Make sure to use a silicone candy bar mold at least .5 inches high (.75 is even better), so that you will have space to fit the filling.
  • Marble texture : Drizzle white chocolate over your mold. Place in the freezer for 5 minutes.
  • First chocolate layer : Spoon melted chocolate into each cavity of the silicone mold, coating the sides and bottom evenly. Use a spoon to ensure all sides are covered. You want a thin but even layer of chocolate.
  • Place the mold in the fridge or freezer for 10 minutes to set.
  • Once the chocolate shell is firm, fill each mold cavity with the pistachio-tahini-kataifi mixture. Press the filling lightly into the mold, leaving some space at the top for the final chocolate layer.
  • Pour more melted chocolate over the filling in each mold, ensuring the filling is fully covered and the top is smooth. Tap the mold gently to remove any air bubbles.
  • Place the mold back in the fridge to set for at least 2 hours, or until the bars are fully solidified.
  • Once set, carefully pop the chocolate bars out of the silicone mold.

Notes