Confession: I am one of the lucky few who does not have a sweet tooth. I have a crunchy tooth. If you put a slice of chocolate cake next to a bowl of tortilla chips, I reach for the chips. Every time. Salt over sugar for me. I’ve made peace with being the person at the dinner party who turns down dessert and goes for that extra glass of cabernet (I know, I know, but it is my only vice, and once in a while I feel entitled).

And yet. Every so often, a sugar craving hits. I’ve paid attention, and I know it’s not random. It’s when I’m exhausted. Or when I’ve been stuck inside for days, because the weather won’t let me leave the house to go on a long walk — as was the case last week in Boston. The heat wave refused to break.

It had been so damn hot, for so damn long, that walking my dog in the late afternoon, which is typically a highlight of both of our days, became pre-7 a.m., or forget it. She’d look at me with pleading eyes that said, “You control everything in my life, why can’t you make it cooler?”

Too tired, too hot, too stuck. I went searching through my recipe files for my favorite indulgent desserts.

Summertime Sweets

Quick ingredient note: I’m not a fan of non-dairy butter, which shows up in a lot of plant-based desserts. Some brands (Miyoko’s!) are minimally processed, made from mostly recognizable ingredients, and genuinely taste great. When I’ve used it, no one could tell the difference between it and butter made from dairy. But my gut prefers foods that are less processed, not more, so the recipes I share here lean on fruit, coconut milk, dark chocolate (most is naturally dairy-free, bonus), and nuts instead of a slab of vegan butter. Nothing wrong with the slab, it’s just not my thing.

So, here you go my friends: my favorite indulgent desserts, perfect for days you’re too tired, too hot, or too stuck inside, or more happily, the next time friends come for dinner.

Tahini Chocolate Chip Skillet Cookietahini chocolate chip cookie: Years ago, a friend brought me chocolate chip cookies as a gift. They were the best I’d ever eaten, earthy in a way no chocolate chip cookie had tasted before. The secret: the bakery had made them with tahini, a thick, savory sesame paste, folded into the dough alongside dark chocolate chips. The result is otherworldly; nutty, slightly bitter, deeply rich, with a little crunch on the bottom. (Note: This recipe calls for almond flour, but any flour works, including regular all-purpose; this version just happens to be gluten-free. No tapioca starch? I don’t have any. Cornstarch or potato starch subs in fine.)

Lemon Olive Oil Cake: This is my go-to dinner party cake. No fancy ingredients, no towering mixing-bowl mess to clean up, just a simple, moist, lemony loaf that tastes like a warm hug. I top it with Berry Chia Jam, another low-effort, high-reward staple: cook fresh or frozen berries (any kind works) on the stove for 5–10 minutes until they break down and turn jammy, then stir in a splash of maple syrup, a squeeze of lemon juice, and a few tablespoons of chia seeds until it thickens into something slightly fruit-chunky and spoonable. I stir it into my morning oatmeal, smear it over peanut butter toast, and spoon it generously over this cake. Make a double batch, because you’ll run out fast.

Vanilla Mug Cakevanilla mug cake: Soft and fluffy, this simple vanilla mug cake is the ideal dessert for the noble art of indulging alone. No guests to charm, no partner to coordinate with, just you, your favorite TV characters, and a little sugar rush, all wrapped up in under 5 minutes. Made with pantry ingredients you already have, it’s lightly sweet, tender, and perfectly content to be eaten solo, straight from the mug, or crowned with a scoop of non-dairy ice cream if you’re feeling extra indulgent.

Chocolate Chia Pudding: Simple, 6-ingredient chocolate chia seed pudding that’s naturally sweetened, and ridiculously thick and creamy. Bonus: the chia seeds pack it with fiber, calcium, and iron — so while your other chocolate desserts are out here offering nothing but empty calories with a side of regret, this one’s quietly humble-bragging about its nutrition panel. Perfect for breakfast, a snack, or dessert, this pudding refuses to be pinned down to just one meal.

Strawberry Shortcakestrawberry shortcake: I’ve always been a sucker for strawberry shortcake; it was literally my wedding cake. But I’ve never understood the whole drown-it-in-cream approach. This version hits all the right notes without the dairy overkill: fluffy, tender, sweet biscuits bursting with juicy strawberries, crowned with just enough coconut whipped cream to feel indulgent without needing a nap afterward. It’s the perfect summer treat, and shockingly easy to make. Pro tip: plant-based whipped cream is popping up in mainstream grocery stores everywhere now (including Trader Joe’s!), so do yourself a favor, skip the homemade whipping marathon, and grab a can.