31 Best Dairy-Free Desserts That are Easy

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Coconut Steamed Layer Cake

Coconut Steamed Layer Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup all-purpose flour
• 1/3 cup granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup coconut milk
• 2 tablespoons vegetable oil
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1/3 cup shredded coconut
• For coconut syrup: 1/4 cup coconut milk and 1 tablespoon sugar
• For frosting: 1/2 cup coconut cream (the thick part from chilled cans), 1 tablespoon powdered sugar, 1/4 teaspoon vanilla
• Optional garnish: toasted coconut flakes

Instructions

1. 1. In a bowl, whisk together flour, sugar, baking powder, and salt.
2. 2. In another bowl, whisk coconut milk, oil, egg, and vanilla; combine with dry ingredients until just mixed; fold in shredded coconut.
3. 3. Grease two 6-inch round cake pans and pour batter evenly; steam each layer for 12–15 minutes until a toothpick comes out clean.
4. 4. While layers steam, prepare coconut syrup by heating coconut milk with sugar until dissolved; cool slightly.
5. 5. Once layers are cooked and cooled, poke holes and brush with syrup to moisten.
6. 6. Whip coconut cream with powdered sugar and vanilla to make frosting; layer the cakes with frosting between layers; top with more frosting and toasted coconut.
7. 7. Chill briefly to set before serving.

2. No Bake Protein Cookies

No-Bake Protein Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT13M · Cook: PT7M · Total: PT30M · Yield: [’12’, ’12 cookies’]

These no-bake protein cookies are sweet, chocolatey, and soft. They’ll melt in your mouth with a cup of tea. The cookies are gluten-free, vegan and dairy-free.

Ingredients

• 2 cups rolled oats
• 3 tbsp vanilla protein powder
• ½ cup smooth peanut butter (unsalted, unsweetened)
• ½ cup unsweetened almond milk
• ¼ cup maple syrup
• 2 tbsp cocoa powder
• 1/4 tsp cinnamon
• 1/8 tsp nutmeg
• ⅛ tsp sea salt
• ½ tsp vanilla extract

Instructions

1. Stir rolled oats and protein powder together.
2. Add peanut butter, almond milk, maple syrup, cocoa powder, cinnamon, nutmeg, and sea salt to a saucepan. Heat it over low-medium heat and stir continuously until the cocoa dissolves and the sauce thickens up. Once it’s ready, take it off the heat and stir in the vanilla extract.
3. Pour the cooked sauce over the dry ingredients and mix until everything is well combined.
4. Place your cookie dough straight into the fridge for 10 minutes to let it set.
5. Form cookies out of the dough and place them on a baking sheet lined with parchment paper. Serve them right away or store them in the fridge.

3. Banana Pudding

Dairy-Free Banana Pudding is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘8’]

This dairy-free banana pudding features bananas IN the pudding itself for a luscious and boldly-flavored dessert. Layer with wafers and banana slices or enjoy as-is! 

Ingredients

• 1/3 cup granulated sugar
• 2 tbsp cornstarch
• 1/4 tsp salt
• 1 2/3 cup coconut milk ((one can))
• 1 cup almond milk, (vanilla or plain)
• 2 large ripe bananas (*about 8.5 oz total))
• Squeeze of lemon juice
• 4 large egg yolks
• 1/2 tsp vanilla extract
• 2 tbsp coconut oil
• 20-30 dairy-free vanilla wafers (approximate)
• 1 banana, (sliced)

Instructions

1. Whisk together sugar, cornstarch, and salt in a medium saucepan. Pour in coconut and almond milks and stir together. Set saucepan on the stove over medium heat.
2. Add bananas to a food processor and pulse until smooth and creamy. Add a squeeze of lemon juice and stir in. Pour into the saucepan and stir.
3. Whisk together egg yolks in a bowl and slowly pour into the saucepan, whisking continuously.
4. Continue to stir frequently as the pudding mixture heats for 10-15 minutes, or until the consistency is thick enough to coat the back of a wooden spoon.
5. Remove saucepan from heat and stir in vanilla extract and coconut oil. Once all combined evenly, press a piece of plastic wrap against the surface of the pudding (this prevents a film from forming) and let sit at room temperature to cool for about 30 minutes. Then transfer to the refrigerator to chill completely.
6. To assemble, line bottom and sides of serving dish with vanilla wafers. Add a layer of pudding, and then top with a layer of banana slices.
7. Add another layer of pudding over the banana slices, and then add another layer of vanilla wafers. Line up vanilla wafers along the sides again at this point.
8. Top with another layer of pudding, and then decorate with banana slices and crushed vanilla wafers.

4. Candied Strawberries

Candied Strawberries is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT30M · Yield: [’32’]

This tutorial shows you how to make candied strawberries. These strawberries are a beautiful and delicious treat for the whole family.

Ingredients

• 2 cups Granulated Sugar
• ½ cup Water
• ⅓ cup Corn Syrup (optional)
• Fresh Strawberries

Instructions

1. Put toothpicks or skewers in the stem end of the strawberries. Lightly pull the stems back toward the toothpick so they don’t get into the sugar syrup. Set aside.
2. In a medium saucepan add the water, sugar, and corn syrup. Stir mixture to combine and then turn on the heat to medium high and bring a boil.
3. Once the mixture boils, turn the heat to medium and simmer until the sugar syrup reaches 300℉ on a candy thermometer, about 5-10 minutes. Do not stir the mixture during this time. Once the sugar syrup hits 300℉ on a candy thermometer turn off the heat.
4. Working quickly, dip the strawberries one at a time into the syrup, holding onto the previously inserted toothpick or skewer as a handle.
5. Gently shake to remove or incorporate any excess syrup and immediately place the strawberry on a piece of parchment parchment paper or a silicone baking mat. If the sugar syrup starts to thicken before you’ve covered all the berries, turn the heat back on low to re-melt.
6. Allow the strawberries to fully cool and the candy coating to harden. It will only take a few minutes.
7. Once the candy coated strawberries have cooled, enjoy! These will start to get very soft within an hour of making so they are best enjoyed immediately.

5. Frozen Chocolate Banana Bites

Frozen Chocolate Covered Bananas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT5M · Total: PT155M · Yield: [‘8’, ‘8 servings’]

Frozen Chocolate Covered Bananas are a refreshing treat for a hot day. You don’t even need a (real) double boiler to make this fun dessert that is beloved by all ages.

Ingredients

• 4 ripe but firm bananas (peeled)
• 8 popsicle sticks or bamboo skewers
• 1/2 cup assorted toppings (such as toasted coconut, sprinkles, mini chocolate chips or nuts)
• 12 ounces semisweet chocolate chips
• 4 ounces peanut butter chips (optional)

Instructions

1. Cut each banana in half crosswise and insert popsicle stick into the end of each banana half.
2. Lay bananas flat on parchment-lined baking pan and place in freezer uncovered for at least 1 hour or up to overnight.
3. Place each topping in its own shallow bowl or plate. Melt chocolate chips in double boiler over medium-low heat (see Notes), stirring frequently.
4. Pour some of the melted chocolate into tall glass or cup. One at a time, dip frozen bananas into chocolate, turning to coat and letting excess chocolate drip off.
5. Immediately dip bananas in toppings, lightly pressing to adhere if necessary. Refill glass with more melted chocolate as needed, and continue with remaining bananas.
6. If desired, place peanut butter chips in small microwave-safe bowl and microwave in 20 second intervals, stirring between each heating, until fully melted and smooth. Pour into small pastry bag or zip top sandwich bag, snipping a small hole in the end. Use melted peanut butter chips to drizzle over some of the bananas.
7. Place bananas back on parchment-lined baking pan, and re-freeze for at least 1 hour.

6. Keto Mousse Cake

Keto Mousse Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1/2 cup almond flour
• 2 tablespoons melted butter
• 1 tablespoon erythritol (or other keto-friendly sweetener)
• 1 cup heavy cream
• 4 oz cream cheese, softened
• 2 oz unsweetened dark chocolate (70% cacao), melted and cooled slightly
• 1/4 cup powdered erythritol
• 1 teaspoon vanilla extract
• Optional garnish: cocoa powder or shaved chocolate

Instructions

1. 1. Prepare crust: combine almond flour, melted butter, and erythritol; press into a 6-inch round pan; bake at 350°F (175°C) for 8–10 minutes until set; let cool.
2. 2. Make mousse: whisk cream cheese, powdered erythritol, and vanilla until smooth; fold in melted chocolate until evenly combined.
3. 3. Whip the heavy cream to soft peaks and fold into the chocolate-cheese mixture to create a light mousse.
4. 4. Spoon mousse over cooled crust, leveling the top; refrigerate at least 4 hours until set.
5. 5. Optional: dust with cocoa powder or decorate with shaved chocolate before serving.

7. Carrot Cake

Vegan Carrot Cake (Gluten-Free) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT40M · Total: PT55M · Yield: [’16’]

This delicious Carrot Cake is gluten-free, oil-free, sugar-free and you wouldn’t even know it. It’s a crowd-pleaser with its Cashew Cream Frosting.

Ingredients

• 1 3/4 cups rolled oats (or 1 1/4 cup oat flour)
• 2 tsp baking powder
• 1 tsp baking soda
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 1 tsp ground nutmeg
• pinch of ground cloves
• 1/4 tsp salt
• 1 cup dates (pitted)
• 1 cup unsweetened non-dairy milk (I used almond milk)
• ½ cup unsweetened applesauce
• 1 tbsp apple cider vinegar
• 1 tsp pure vanilla extract
• 1 1/2 cups shredded carrots (about 2 large carrots)
• ½ cup chopped pecans (optional, plus more for topping)
• 2 cups raw cashews (soaked in hot water for 15-30 minutes)
• 1/3 cup canned coconut milk (or 1/4 cup unsweetened non-dairy milk of choice)
• 1/3 cup pure maple syrup
• 1 tsp pure vanilla extract
• pinch of salt

Instructions

1. Remove the pits from the dates and soak in hot water for 15 minutes.
2. Meanwhile, blend the oats in a food processor or blender until a powder forms. This can take 3-5 minutes. Transfer to a large bowl and stir in the baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Create a well in the center to prepare for the wet ingredients.
3. Preheat the oven to 350°F (180°C). Line a 9-inch baking pan with parchment paper (or grease).
4. Next, add the carrots to the blender and blend until finely chopped or grated consistency. Alternatively use a grater or the grating setting on a food processor. Remove and set aside.
5. Drain the dates then add them to the blender along with the milk, applesauce, apple cider vinegar, and vanilla. Blend until smooth. Then add it to the oat mixture and fold in until just combined. Careful not to overmix or you’ll end up with a gooey cake. Gently fold in the carrots and pecans (if using) to evenly distribute without mixing the batter too much.
6. Spread the batter into the prepared baking pan. Bake on the center rack for 40 to 45 minutes or until golden. Check for doneness by inserting a toothpick into the center of the cake for wet batter. It may transfer some of the spices onto the toothpick but you don’t want wet batter. Cool in the pan for 10 minutes before removing and place on a wire rack to cool completely before decorating.
7. Prepare the Cashew Cream Frosting by adding all of the ingredients to a high-speed blender and processing until smooth.
8. Frost the cake and top with additional pecans if desired. Cut into 16 pieces and serve. Enjoy!

8. Chocolate Chip Cookies

Dairy Free Chocolate Chip Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT11M · Total: PT26M · Yield: [’24’, ’24 cookies’]

These dairy free chocolate chip cookies are soft and decadent – perfect for baking anytime!

Ingredients

• ½ cup dairy-free butter, softened ((i.e. Country Crock plant butter with avocado oil or Earth Balance sticks))
• ½ cup granulated sugar
• ½ cup brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 ½ cups all-purpose flour
• ½ tsp baking soda
• ¼ tsp salt
• ¾ cup dairy-free chocolate chips ((i.e. Enjoy Life))

Instructions

1. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
2. In a large bowl, cream together the butter, granulated sugar, and brown sugar (using either the paddle attachment of a stand mixer or a hand mixer).
3. Add the egg and vanilla extract. Mix until well combined.
4. In a small bowl, combine the flour, baking soda, and salt. Stir to evenly distribute the dry ingredients, then pour them into the bowl of wet ingredients. Mix until just combined.
5. Fold in the chocolate chips.
6. Use a small cookie scoop or heaping tablespoon to portion the dough onto the parchment-lined baking sheet. Bake at 350 degrees F for 10-12 minutes.
7. Remove from the oven and let cool on the pan. Enjoy!

9. Orange Creamsicle Pie

📋 Orange Creamsicle Pie Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Total: PT30M · Yield: [‘8’, ‘8 servings’]

If you love creamsicles (or dreamsicles) you’ll love this No Bake Dairy-free Orange Creamsicle Pie with Oreo Cookie Crust! This delicious dairy-free dessert is so rich and creamy that you’d never know it’s dairy-free!

Ingredients

• 1 cup Oreo baking crumbs
• 2 tbsp vegan margarine, melted (* I use Becel brand – it’s easy to find!)
• 3 tbsp honey
• 1 cup orange juice (from concentrate or fresh)
• 1 1/2 cup cultured coconut (* I use Silk brand – it’s easy to find at most grocery stores)
• 1/2 teaspoon orange flavor/ extract
• 1 3/4 cup Nutriwhip or dairy free whipped topping (* I use Nutriwhip because I know it freezes well)
• 1/2 10 oz – can mandarin orange segments
• 1/2 10 oz – can mandarin orange segments
• 1/2 cup Nutriwhip or other dairy free whipped topping (*I use dairy-free coconut whipped cream (spray bottle))
• 1 Tbsp Oreo baking crumb sprinkles

Instructions Crust:

1. Spray 9 inch pie pan with non- stick cooking spray. Mix Oreo baking crumbs and melted butter until they cling together. Press into bottom pie pan (only the bottom, not the sides!) Refrigerate for 10 – 15 minutes. Meanwhile, make the filling.

Filling:

1. Heat orange juice and honey in a sauce pan, and heat it over a medium until reduced by half (stirring regularly).
2. Once the mixture of honey and orange juice has been reduced by half (to a viscous syrup), for about 25-30 minutes, remove it from the heat and allow it to cool to room temperature.
3. In a large mixing bowl, add the cultured coconut with the orange extract. Whisk the cooled orange juice syrup into the mixture. Then fold in the whipped topping and whisk until just combined.
4. Pat 1/2 can of the oranges dry with paper towel and then gently stir into mixture with a large spoon.
5. Pour the orange creamsicle mixture over the Oreo pie crust and freeze for approximately 6-8 hours or overnight.

Garnish

1. Before serving, garnish with orange segments (patted dry), nutriwhip or coconut whipped cream(spray bottle) and sprinkle on Oreo baking crumbs

10. Protein Banana Bread

Protein Banana Bread Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT60M · Total: PT70M · Yield: [’12’, ’12 banana bread slices’]

This Protein Banana Bread Recipe is easy to make, delicious, and full of nutrition. Perfect gluten-free banana bread for breakfast and dessert.

Ingredients

• 2 1/2 cups almond flour
• 1/2 cup vanilla protein powder
• 1 tsp baking powder
• 1 tsp xantham gum
• 1/2 tsp sea salt
• 3/4 cup coconut oil (melted)
• 1/2 cup coconut sugar
• 2 eggs
• 3 small bananas (or 2 large bananas (1 cup when mashed))
• 1 tbsp poppy seeds

Instructions

1. Preheat the oven to 325F. Grease your loaf pan with oil.
2. Combine almond flour, protein powder, baking powder, xanthan gum, and sea salt in a separate smaller bowl.
3. 3. Melt coconut oil in the microwave in increments of 30 seconds. Make sure you end up with ¾ cup of coconut oil when melted.
4. Transfer coconut oil into a large empty bowl. Then, stir coconut sugar into the coconut oil and mix until smooth.
5. Crack in the eggs one at a time, constantly mixing.
6. Stir in mashed bananas until one smooth texture.
7. Slowly add the mixture of dry ingredients (from step 2) into wet ones stirring throughout until smooth.
8. Add in poppy seeds and mix but do not over-stir.
9. Transfer the dough into the greased loaf pan and level it out.
10. Bake in the oven for 50-60 minutes. Start checking the banana bread when 50 minutes pass with a toothpick and bake until the toothpick comes out clean.

11. Chocolate Covered Strawberries

Valentine’s Day Chocolate Covered Strawberries is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 16 medium strawberries, rinsed and thoroughly dried
• 8 ounces semisweet chocolate, chopped
• 1 tablespoon coconut oil (or butter)
• Optional toppings: sprinkles or chopped nuts

Instructions

1. 1. Line a baking sheet with parchment.
2. 2. Gently melt chocolate with coconut oil, stirring until smooth.
3. 3. Dip each strawberry into the chocolate, letting excess drip off; place on parchment.
4. 4. Refrigerate 15–20 minutes until set; drizzle any remaining chocolate over strawberries if desired.

12. Vegan Custard

Vegan Custard is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT2M · Cook: PT5M · Total: PT77M · Yield: [’10’, ’10 (500ml)’]

This vanilla vegan custard is thick, creamy, and pourable. Made with just 5 simple ingredients and without coconut. It comes together in just a few easy steps and is delicious served over pies, tarts, and cakes.

Ingredients

• 520 ml unsweetened soy milk (*see notes for swaps)
• 100 g granulated sugar (*see notes)
• 45 g cornstarch
• 1 vanilla pod
• ¼ teaspoon sea salt

Instructions

1. Add the soy milk, sugar, and cornstarch to a saucepan and whisk well to remove any lumps. Cut the vanilla pod down the center and scrape out the seeds. Add the seeds and the pod to the saucepan and place on medium heat.
2. Bring the mixture to a simmer and cook for 5 minutes whilst whisking. Alternate between using a whisk and rubber spatula to make sure the custard does not stick to the pan. The mixture will become thick once the cornstarch is cooked, remove it from the heat. Carefully remove the vanilla pod and stir in the sea salt.
3. Cover the bowl with clingfilm to prevent a skin from forming and allow the custard to cool for 10 minutes before transferring it to the fridge to cool fully for an hour before using. You can also serve it hot as a pouring custard over desserts.

Storage

1. Store in an airtight container and refrigerate for up to 5-7 days. Once chilled, whisk the custard well before serving cold, or gently heat on the stove whilst stirring.

13. Coffee Blondies

Coffee Blondies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT60M · Cook: PT40M · Total: PT100M · Yield: [’24’, ’24 bars’]

Ingredients

• 12 tbsp dairy free butter (suggestion in post)
• 1½ c light brown sugar (packed)
• ¾ tsp kosher salt
• 2 tbsp strong coffee or 2 shots espresso (room temperature)
• 1 large egg
• 1½ tbsp vanilla extract
• 1½ c gluten free all-purpose flour (spoon and level method, suggestion in post)
• 1 tsp xanthan gum (omit if your gf all-purpose blend contains this or guar gum)
• 1½ tsp baking powder
• ¾ c semi-sweet chocolate chips
• ¾ c optional– pecan halves, chopped, and toasted

Instructions

1. Preheat the oven to 350°F. Spray nonstick spray over a 9×13-inch baking pan.
2. In a large saucepan over medium heat, combine the butter, brown sugar, and salt.
3. Once melted, remove from heat and stir in the coffee.
4. Allow the mixture to cool to room temperature.
5. Then add the egg and vanilla extract to the saucepan and whisk until combined; set aside.
6. In a medium bowl, whisk the dry ingredients together.
7. Add the dry ingredients, chocolate chips, and roasted pecans to the wet batter and stir until just combined.
8. Transfer the batter to the baking pan and spread evenly.
9. Bake for 20-22 minutes or until a toothpick inserted into the middle of the pan comes out clean.
10. Remove from the oven and let cool on a rack.
11. Once cooled, cut blondies into bars. Enjoy these bars as they are, or add a scoop of dairy free vanilla ice cream to the top of each blondie.

14. Chocolate Chia Pudding Trifle

Chocolate Chia Pudding Trifle is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1/3 cup chia seeds
• 2 cups unsweetened almond milk (or milk of choice)
• 3 tablespoons cocoa powder
• 2–3 tablespoons maple syrup (or preferred sweetener)
• 1 teaspoon vanilla extract
• 1 cup whipped cream or coconut whipped cream (for serving)
• Optional toppings: shaved chocolate or berries

Instructions

1. 1. In a bowl, whisk chia seeds, cocoa powder, milk, maple syrup, and vanilla until combined.
2. 2. Let sit 5 minutes; whisk again to break up clumps; refrigerate 3–4 hours or overnight until pudding thickens.
3. 3. In serving glasses, layer the chocolate chia pudding with whipped cream and toppings; repeat layers as desired.
4. 4. Chill briefly before serving.

15. Cacao Chia Pudding

Cacao Chia Pudding is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT130M · Yield: [‘2’, ‘2 glasses’]

Cacao chia pudding is a perfect healthy dessert choice for chocolate lovers. It’s gluten-free, dairy-free, and vegan as long as you use vegan chocolate chips.

Ingredients

• 2 tbsp unsweetened cacao powder
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 1 cup coconut milk
• 1/4 cup chia seeds
• 2 tbsp dark chocolate chips
• raspberries
• unsweetened shredded coconut

Instructions

1. Mix cacao powder, maple syrup, vanilla extract, coconut milk, chia seeds, and dark chocolate chips together.
2. Cover the bowl and refrigerate for at least 2 hours or overnight.
3. Divide the mixture into two cups/glasses afterward, and top up with raspberries and shredded coconut.

16. Hazelnut Chocolate Cake

Hazelnut Chocolate Cake Recipe From Piedmont (Italian Torta di Nocciole) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT30M · Total: PT50M · Yield: [’12’]

A unique hazelnut and chocolate cake from Italy that is naturally gluten free and dairy free.

Ingredients

• 3 cups hazelnuts (toasted, peeled (preferably IGP from Piedmont, but any good quality hazelnuts will do))
• 1 ¼ cups sugar
• 2 Tbsp unsweetened cocoa (dark)
• 4 egg whites (preferably organic, free range)

Instructions

1. Butter and flour an 8″ springform pan (with parchment paper lining the bottom.
2. Preheat the oven to 350℉ (176℃).
3. Grind hazelnuts with sugar until fine. Place in bowl.
4. Add cocoa to the ground hazelnuts and sugar.
5. Beat egg whites until they come to stiff peaks.
6. Gently fold the dry ingredients into the beaten egg whites. Be careful not to over mix, but make sure they are thoroughly combined.
7. Pour mixture into prepared pan and bake for about 30 minutes, until a tester comes out clean.
8. Allow to cool in pan for about 15 minutes, then run a thin bladed knife around the edge of the pan and remove from the tin. Remove the parchment paper and place on cooling rack to cool completely.
9. Serve when cold, plain, with a Bicerin. Otherwise, serve with a warm chocolate sauce and freshly whipped, unsweetened cream.

17. Coconut Macaroons with Chocolate

Coconut Macaroons (4 Ingredients) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [’36’, ’36 macaroons’]

These Coconut Macaroons with Chocolate are coconutty, sweet, and yummy. A great little, light treat the kids will love.

Ingredients

• 2.5 cups unsweetened shredded coconut
• 4 egg whites
• 1 tbsp honey (or maple syrup)
• 3.5 oz dark chocolate bar

Instructions

1. Line a large baking sheet with parchment paper and preheat the oven to 350F.
2. Now, whisk together egg whites and honey until the froth forms.
3. Slowly add in the shredded coconut and stir until they’re fully coated with the egg white.
4. Use a 1 tbsp sized cookie scoop to form the macaroons onto the baking sheet
5. Use your fingers to nicely fix up the macaroons.
6. Bake the macaroons in the oven for 20 minutes or until golden brown.
7. While macaroons are cooling down, chop the chocolate bar.
8. Add them to a bowl and microwave for 30s intervals stirring in between until the chocolate has melted.
9. Dip each macaroon in the chocolate and place it back onto the parchment paper to cool down and harden.
10. Your macaroons are ready!

18. Mango Chia Pudding

Mango Chia Pudding is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT19M · Yield: [‘2’, ‘2 glasses’]

Mango chia pudding is a refreshing, healthy, and sweet breakfast recipe. It’s yummy, gluten-free, dairy-free, and vegan.

Ingredients

• ¼ cup chia seeds
• 1 cup almond milk
• 1 tsp vanilla extract
• 1 tsp maple syrup
• pinch of sea salt
• 1 cup frozen mango
• 1/2 cup coconut milk
• Unsweetened shredded coconut or coconut flakes

Instructions

1. In a separate bowl, whisk together chia seeds, almond milk, vanilla extract, maple syrup, and salt.
2. Cover the bowl with cling film and refrigerate for at least 4 hours or overnight.
3. Add frozen mango and coconut milk to a blender and blend.
4. Divide the chia pudding mixture out of the fridge into two containers. Pour the mango mixture over chia pudding. Decorate with a few coconut flakes.

19. Rice Pudding with Coconut Milk

Vegan Rice Pudding with Coconut Milk is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup short-grain white rice
• 2 cups coconut milk
• 1 cup water (or additional coconut milk)
• 1/4 cup sugar (adjust to taste)
• 1/2 teaspoon vanilla extract
• Pinch salt
• 1/2 teaspoon ground cinnamon
• Optional garnish: toasted coconut

Instructions

1. 1. Rinse rice until water runs clear.
2. 2. In a pot, combine rice, coconut milk, water, sugar, salt; bring to a simmer.
3. 3. Reduce heat to low; simmer uncovered, stirring occasionally, until rice is creamy and tender, about 25–30 minutes.
4. 4. Stir in vanilla; adjust sweetness and spice; serve warm or chilled; garnish with cinnamon and toasted coconut.

20. Coconut Flour Muffins

Coconut Flour Muffins is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT12M · Cook: PT24M · Total: PT36M · Yield: [‘7’, ‘7 muffins’]

Looking for a perfect muffin recipe? These coconut flour muffins are soft, yummy, delicious and on top of it all, gluten-free and dairy-free.

Ingredients

• 1/2 cup coconut flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 4 eggs
• 1/3 cup coconut oil (melted)
• 1/4 cup raw honey
• 2 tbsp almond milk
• 1/2 tsp apple cider vinegar
• 1 tsp vanilla extract
• 1 cup blueberries (washed and dried)
• 1 tsp plain desiccated coconut

Instructions

1. Fill the muffin baking tray with 7 cupcake/muffin liners. Preheat the oven to 350F degrees.
2. In a small bowl, combine all the dry ingredients.
3. In a larger bowl, crack in the eggs and whisk them.
4. Next, add the rest of the wet ingredients and combine well.
5. Add the dry ingredients into the wet ones, slowly mixing until the batter is smooth.
6. Fold in the blueberries.
7. Fill up cupcake/muffin liners 3/4 of the way with the batter.
8. Bake in the oven for 20-22 minutes until they’re golden brown.

21. Cinnamon Rolls

Dairy Free Cinnamon Rolls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT25M · Total: PT145M · Yield: [’12’, ’12 cinnamon rolls’]

These dairy free cinnamon rolls are soft, fluffy, and absolutely delectable! Perfect for a special breakfast or dessert.

Ingredients

• 2 ¼ tsp active dry yeast
• ½ cup granulated sugar, divided
• 1 cup oat milk, warmed ((or another milk alternative))
• ⅓ cup dairy-free butter, softened ((see notes))
• 2 large eggs
• 1 tsp salt
• 4 ½ cups all-purpose flour, divided
• ⅓ cup dairy-free butter, melted
• ¾ cup brown sugar
• 2 tbsp ground cinnamon
• ⅓ cup dairy-free butter, softened
• ⅓ cup dairy-free cream cheese, softened ((see notes))
• 1 tsp vanilla extract
• 1 ½ cups powdered sugar
• Avocado oil or olive oil

Instructions

1. Start by preparing the dough. Add the yeast, 1 teaspoon of the sugar, and the warmed (not hot) oat milk to the bowl of a stand mixer. Let sit for 5 minutes, until the mixture starts to get bubbly and slightly foamy on top.
2. Add the remaining dough ingredients to the mixing bowl: the rest of the granulated sugar, dairy-free butter, eggs, salt, and 4 cups of the flour. Using the dough hook attachment, mix on medium speed. The dough should start to come together. If it’s still sticky at this point, add the extra flour, a little at a time, and continue to mix until the dough feels soft and smooth (not sticky and not dry).
3. Pour the dough out for a minute onto a plate. Lightly oil the mixer bowl. Put the dough back in and cover the mixing bowl with a damp kitchen towel, and let sit for an hour.
4. A few minutes before the end of the hour, make the cinnamon sugar filling. Combine the melted dairy-free butter, brown sugar, and cinnamon in a bowl.
5. Grease a 9×13 baking dish and set it aside for now.
6. When the dough is ready, roll it out on a lightly floured surface into a large rectangle (around a quarter inch thick).
7. Spread the cinnamon sugar filling on the dough. You can use the back of a spoon, or use your hands to spread this. (I find using your hands helps spread it evenly without tearing the dough).
8. Roll the dough down from the long edge of the rectangle. Then ends will be a bit scraggly – cut off about an inch or two from each end and discard.
9. Cut the remaining rolled dough into 12 equal-sized pieces. It can help to use your knife to make indentations along where to cut first, so you know that you are cutting equal sizes. Place the cut pieces in your 9×13 baking dish.
10. Cover the baking dish with the damp kitchen towel for another 20-30 minutes, to allow for additional rise. Meanwhile, preheat your oven to 350 degrees F.
11. When it’s time to bake, place the dish in the oven on the center rack (uncovered). Bake for 23-26 minutes, until the dough is cooked through and is starting to get lightly browned on top. Remove from the oven and let the cinnamon rolls start to cool in the baking dish.
12. Meanwhile, prepare the frosting. Clean the bowl of your stand mixer. Place the dairy-free butter, dairy-free cream cheese, vanilla extract, and powdered sugar into the bowl. Use the whisk attachment on your stand mixer. Use a slow speed at first until the ingredients are combined, then use a fast speed to help make the frosting light and fluffy.
13. When the cinnamon rolls have cooled for about 15 minutes, go ahead and spread the frosting on. You don’t want the rolls too hot, or the frosting will melt off completely – but spreading it on a slightly warm roll will allow the frosting to get into all the nooks and crannies. Enjoy!

22. 5-Ingredient Brownies

5-Ingredient Brownies (Paleo, Whole30) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘9’, ‘9 brownie squares’]

This vegan 5-ingredient brownie is easy to make. Fudgy, soft, chocolatey, sweet, and filling – a perfect dessert even the kids will love. It’s paleo, Whole30, gluten-free, dairy-free, and vegan.

Ingredients

• 4 medium ripe bananas (or 3 large)
• 1/2 cup creamy almond butter
• 1/2 cup unsweetened cocoa powder
• 1/4 tsp apple pie spice
• 2 tbsp almond flakes

Instructions

1. Heat the oven to 350F and grease your baking sheet (I’m using 9″ x 9″).
2. In a large bowl, mash bananas until it’s smooth.
3. Add almond butter and mix it in gently.
4. Now, add cocoa powder and apple pie spice. Mix the dry and wet ingredients together.
5. Finally, add almond flakes and gently fold them in.
6. Pour in the batter and evenly distribute it.
7. Bake in the oven for 20-25 minutes. Use a toothpick to check; it should come out crumbly.
8. Let it cool down before serving.

23. New York Cheesecake

Vegan New York Cheesecake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT1H · Total: PT2H15M · Yield: 12

A delicious recipe for a vegan and gluten free version of the classic and decadent dessert.

Ingredients

• 4 tablespoons vegan butter, melted
• 1 1/2 cups cookie crumbs – graham, shortbread, ginger
• 3/4 cup vegan granulated / coconut sugar
• 1/2 cup dairy free yogurt
• 1/4 cup cornstarch
• juice of 1/2 fresh lemon (1 tablespoon)
• 32 ounces (four 8 ounce packages) vegan cream cheese, softened to room temperature

Instructions

1. Preheat oven to 350 °F. Wrap springform pan with foil.
2. Pulse cookies in food processor for fine crumbs.
3. Melt butter and mix with cookie crumb, press into bottom and sides of prepared springform pan. Set aside.
4. In large mixing bowl, combine sugar, yogurt, cornstarch, and lemon juice. Using a hand mixer, combine until smooth. (You can use a food processor or blender if you don’t have a hand mixer, or just whip by hand.)
5. Add softened cream cheese and continue to mix until completely smooth.
6. Pour over cookie crust. Place springform pan in a shallow baking dish and add water. Bake at 350 °F for 45-55 minutes.
7. Once firm and set, turn oven off, open door and leave cheesecake inside for another hour.
8. Remove from oven and cool completely before transferring to refrigerator to chill and set.
9. Once cheesecake has cooled to room temperature, cover and refrigerate for at least 6 hours or preferably overnight.
10. Once completely cooled and set, the cheesecake can be carefully removed from springform pan.

24. Blueberry Oatmeal Muffins

Blueberry Oatmeal Muffins is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘9’, ‘9 muffins’]

These blueberry oatmeal muffins are sweet, soft, and moist. A perfect treat for breakfast that’s gluten-free and dairy-free.

Ingredients

• 1 cup oat flour
• 3 tbsp rolled oats
• 1 cup almond flour
• 1/3 cup coconut sugar
• 1/4 tsp salt
• 3/4 tsp baking soda
• 2 eggs
• 1 tsp vanilla extract
• 1/2 cup unsweetened almond milk (or other plant-based milk)
• 1 tbsp sesame oil
• 1 tsp apple cider vinegar
• 1 cup blueberries

Instructions

1. Preheat the oven to 350F. Line your muffin tin with liners and spray inside with cooking spray, or just oil up with a silicone brush.
2. Take out a large bowl add in oat flours, rolled oats, almond flour, coconut sugar, salt, and baking soda.
3. In a separate bowl, break in eggs, vanilla extract, unsweetened almond milk, sesame oil, and apple cider vinegar. Mix together until it’s well combined.
4. Add the mixture of the dry ingredients into the wet ingredients and gently fold them in.
5. Now, gently fold in the blueberries.
6. Divide the batter and fill each muffin cup leaving some space at the top.
7. Bake in the oven for 20-25 minutes. Use a toothpick to check whether it’s fully cooked – with some crumbles still attached.
8. Let cool down before eating.

25. Salted Caramel Dessert Pots

Mini Salted Caramel Desserts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT40M · Total: PT1H10M · Yield: 4

These mini no-bake salted caramel dessert pots have a nutty base, covered by maple cashew cream, and topped off by a salted caramel sauce. Gluten-Free, Dairy-Free, Vegan & Paleo.

Ingredients

• 3/4 cup dried, pitted dates
• 3/4 cup walnuts
• 1.5 cup cashews, raw, soaked
• 1 cup coconut cream
• 2 Tbsp maple syrup
• 1 tsp vanilla extract
• 1/4 cup hulled tahini
• 2 Tbsp maple syrup
• 2 Tbsp coconut oil
• 1/4 – 1/2 tsp salt

Instructions

1. Start by soaking the dates for the base and the cashews for the filling in a bowl each of hot water, covered, for 20 minutes.
2. Drain the dates and add them with the walnuts to a food processor or high-speed blender and blitz until you have a biscuit-like paste.
3. Press this mixture evenly into the bottom of four small glasses. Place in the fridge while you prepare the rest.
4. Rinse and drain the cashew nuts. Place the cashew nuts, cream, maple syrup, and vanilla in a food processer and blitz until smooth. You want it to be smooth like a thick liquid.
5. Remove the glasses from the fridge, pour the cashew cream mixture evenly over the base in each glass. Place in the fridge while you make the topping.
6. In a small saucepan add the tahini, coconut oil, maple syrup, and salt, and melt until you have a liquid. Stir ensuring everything is combined. Taste to see if the caramel is salty enough for you, if not add more as desired.
7. Remove the glasses from the fridge, and pour the caramel evenly over the cashew cream in each glass. Place in the fridge to set for 30 minutes before serving.
8. Top each salted caramel dessert with grated dark chocolate if desired.

26. Avocado Chocolate Mousse

Easy Avocado Chocolate Mousse is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT65M · Yield: [‘2’]

This decadent avocado chocolate mousse takes only five minutes to make. It’s rich and creamy and full of chocolate flavor – no one will ever guess it’s made with avocados!

Ingredients

• 2/3 Cup Dark Chocolate (chopped, I used Lindt 80%)
• 2 Ripe Avocados (skin and pits removed)
• 1/2 Cup Cocoa Powder
• 1/4 Cup Coconut Cream (or heavy whipping cream)
• 2 teaspoon Vanilla Extract
• 2 Tablespoon Maple Syrup (or honey)

Instructions

1. Add the chopped dark chocolate to a microwave safe bowl. Heat on 50% power until melted, about 2 minutes. Stir frequently to prevent overheating. Set the melted chocolate aside to cool slightly.
2. Add the avocados, cocoa powder, cream, vanilla, maple syrup and cooled melted chocolate to a high speed blender. Process until smooth and creamy. You may need to scrape down the sides of the blender a few times.
3. Add your favorite toppings and enjoy immediately! Or you can place it in the refrigerator to chill for later.

27. Petit Fours

Petit Fours is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 eggs
• 60 g granulated sugar (about 1/4 cup)
• 60 g all-purpose flour (about 1/2 cup)
• 1/2 teaspoon vanilla
• 1/4 cup raspberry jam
• 70 g dark chocolate, chopped
• 15 g butter

Instructions

1. 1. Preheat oven to 350°F (175°C). Line a small pan with parchment.
2. 2. Beat eggs and sugar until pale and fluffy; fold in flour and vanilla to form a light cake batter.
3. 3. Bake for 12–14 minutes until just set; let cool completely.
4. 4. Cut cake into 4 equal squares; spread jam on one side of each square to form a sandwich.
5. 5. Melt chocolate with butter until smooth; brush or dip the tops of the squares to coat; set on parchment until glaze hardens.

28. Vegan Peanut Butter Cup Tart

Vegan Peanut Butter Cup Tart is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Total: PT270M · Yield: [‘8’, ‘8 servings’]

An incredibly delicious gluten-free and vegan Peanut Butter Cup Tart with a rich chocolate ganache and easy press in crust. This is a no-bake dessert that everyone loves!

Ingredients

• 125 grams medjool dates (pitted)
• 1/2 cup (50 grams) old fashioned oats
• 1/2 cup (40 grams) finely ground blanched almond flour
• 2 tablespoons coconut oil, (melted)
• 1/4 teaspoon sea salt
• 1 cup creamy (natural peanut butter)
• 2/3 cup Oatly Oat Milk
• 2 to 3 tablespoons water
• 5 tablespoons coconut oil, (melted)
• 1/4 to 1/2 teaspoon sea salt
• 1/4 cup maple syrup ((or honey, if you are not vegan. I actually prefer the honey.))
• 6 1/2 ounces dark chocolate chips
• 3 ounces Oatly Oat Milk
• 1 tablespoon coconut oil, (melted)

Instructions

1. Cut out a circle of parchment paper that will fit in the bottom of a 7-inch springform pan. Spray the springform pan with non-stick spray, and put paper into bottom of it.
2. In a food processor, pulse dates, almond flour, and oats until starting to clump together. Add coconut oil and salt, and pulse to combine.
3. Using your fingers and the back of a spoon, press the crust mixture evenly into the pan, and about 3/4 inch up the sides. Refrigerate while you are making the filling.
4. Add peanut butter, oat milk, coconut oil, water, salt, and blend for 15 seconds to combine. Add maple syrup and stir by hand to incorporate.
5. Pour filling into crust and smooth. Refrigerate, covered for at least 4 hours, preferably 8 hours.
6. To make ganache, bring oat milk to medium heat, steaming but not simmering. Pour over chocolate, and stir to melt. Add coconut oil, and stir to make shiny.
7. Remove tart from refrigerator, and release from pan.
8. Pour ganache over filling, and chill for an hour set to set. (Or 20 minutes ins the freezer if you are in a hurry.)
9. When ready to eat, slice and serve. Then put back in the refrigerator.

29. Air Fryer Banana

Air Fryer Banana is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT3M · Cook: PT6M · Total: PT9M · Yield: [‘4’, ‘4 people’]

Just 4 ingredients for a perfectly caramelized banana in less than 10 minutes. A sweet, fruity treat you can’t resist!

Ingredients

• 2 bananas (ripe)
• 2 tbsp brown sugar (or coarse sugar)
• 2 tbsp butter, melted
• ½ tsp cinnamon

Instructions

1. slice each banana in half, lengthwise
2. in a small bowl, mix cinnamon and melted butter together
3. add 2 banana halves to your air fryer basket
4. brush cinnamon butter mixture over each banana
5. air fry for 6 minutes at 370°F. Add 2 additional minutes to cook time for extra soft / caramelized banana.

30. Lemon Squares

Lemon Squares {Dairy Free} is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT50M · Total: PT60M · Yield: [’24’, ’24 bars’]

An easy recipe that is a dairy-free twist on a traditional favorite. The coconut oil elevates the bars to an amazing flavor profile, even for those who aren’t avoiding dairy.

Ingredients

• 12 tablespoons coconut oil
• 2 cups flour
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 4 eggs
• 2 egg yolks
• 2 cups sugar
• 1/3 cup flour
• zest of 1 lemon
• 1 cup lemon juice
• Powdered sugar (for dusting)

Instructions

1. Preheat oven to 350 degrees.
2. Make crust first: Add flour, brown sugar, granulated sugar, and salt to a bowl and mix until combined. Add coconut oil and mix until crumbly.
3. Place dough in 9×13 pan and make an even layer. Bake at 350 degrees for 25 minutes, until crust is lightly golden.
4. Make filling while crust bakes. Add eggs and egg yolks to bowl and whisk until frothy. Add remaining 2 cups granulated sugar, with flour and lemon zest. Whisk until incorporated. Add lemon juice and whisk until light in texture.
5. Reduce oven temperature to 300 degrees. Immediately pour lemon filling over crust and return to oven. Bake 30 minutes until your filling no longer jjggles, then remove.
6. Cool in pan on a rack until room temperature. Cut bars, then place pan in fridge until completely set. Then sprinkle with powdered sugar and remove from pan.

31. Vegan Tiramisu

Easy Vegan Tiramisu is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘4’, ‘4 servings’]

The easiest way to make very tasty vegan tiramisu at home. It is super creamy and comes together in no time at all.

Ingredients

• 300 g silken tofu (see notes for substitutions)
• 150 g coconut cream (from the top of 1 can of coconut milk)
• 50 g sugar
• 200 g plain biscuits (rich tea, graham crackers)
• 250 ml coffee (very strong)
• cocoa powder
• dark chocolate

Instructions Preparation

1. Refridgerate the coconut milk over night for better separation of the creamy and liquid parts.
2. Brew the coffee.

For the creamy layer

1. Briefly drain the silken tofu, and put it in a blender bowl.
2. Scoop off the creamy, fatty part from the top of the canned coconut milk (about 150g per can). Add it (the creamy part) to the blender.
3. Add the sugar and blend until completely smooth.

Assembly

1. Cover the bottom of your tiramisu dish(es) in biscuits soaked in coffee. (See recipe notes)
2. Cover the biscuits with a layer of the creamy mixture.
3. Add more layers of biscuits and cream, finishing with a layer of cream. How many layers you end up with depends on the size dish(es).
4. Using a fine sieve, sprinkle on cocoa powder, and grate some dark chocolate on top.
5. Refrigerate to let flavours blend and the tiramisu stiffen up. For best results, we suggest chilling for at least 8 hours.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.