I grew up on cow’s milk, but when I started to learn more about the pros and cons of drinking regular milk as opposed to plant-based alternatives, I started to slowly move over to soy, and then eventually almond milk.
Now I drink almond milk almost exclusively unless I’m sharing with my boyfriend and his son—then I’ll have organic, grass-fed 2%.
I still go back and forth on how I feel about dairy products. I don’t have any allergies or intolerances (that I’m aware of), but I still prefer plant-based alternatives as they aren’t linked to any issues with health or digestion.
Whether you’re like me and looking for a healthier option, or you have dietary restrictions, here are some of the best dairy-free desserts out there. (And trust me, you won’t taste the difference.)
1. Fudge Pudding Pops
- 1½ cups of dairy-free chocolate pudding
- 1 large banana (ripe preferred), chopped
- 1/3 cup natural peanut butter
- Optional: chopped nuts/coconut for adding on
All you need for this recipe is three ingredients! Blend them together until they’re smooth, then pour them into popsicle molds and free for about four hours! Yum! If you’re looking to spice up the recipe, feel free to add chopped peanuts/walnuts and coconut on the popsicle when you’re ready to eat.
2. Dairy-Free No Bake Cookies
- ⅔ cup maple syrup
- ¼ cup coconut oil
- 1 tsp ground cinnamon
- 5 tsp cocoa powder
- 1/2 cup salted peanut butter/almond butter/sunflower butter
- 1 tsp vanilla extract
- 1 cup oats (can opt for gluten-free if preferred, or use flavored granola as an option, too!)
Because there’s no baking involved in this recipe, it’s relatively simple. Put the maple syrup, cocoa, oil, and cinnamon in a saucepan and bring to a boil (for 3 minutes), stirring continuously so that it stays smooth and creamy. Remove the pan from heat and stir in the nut/seed butter, vanilla, and oats until combined.
Take the now-formed dough and roll it into balls on waxed paper. (Be careful, it might still be hot!) Cool on the waxed paper for at least 30 minutes before serving. Store in an air-tight container in the refrigerator when you’re not eating!
3. Cookie Dough (To Eat Raw Or Baked!)
I don’t know about you, but I’m a cookie dough lover. Although it’s definitely frowned upon to eat the raw dough…I have to admit I’ve done it a time or two (or a zillion). This is basically the same thing, but in bar form. These dairy-free chocolate chip bars are made from only four (natural!) ingredients: cashews, dates, chocolate chips, and sea salt. They make a great go-to dessert or snack.
4. Sweet Tea Ice Cream
- 1 ½ cups black tea (brewed strong)
- 1 can (14-ounce) full-fat coconut cream
- 1 cup dairy-free vanilla coffee creamer
- 1 tsp lemon juice (freshly squeezed + more to taste)
- Additional sweetener, if preferred
To make the Sweet Tea Ice Cream, first blend the brewed tea, creamer, lemon juice, and coconut milk until fully combined. Taste, and add more lemon or sweetener if desired. (Remember: after it’s frozen, it will taste slightly less sweet!)
If you have an ice cream mixer, churn in there according to instructions. If you don’t, just blend as best as you can and then put it into an airtight container and freeze until it’s frozen solid (about 4 hours).
Do you see any dairy-free recipes we missed?
Be sure to let us know by leaving a comment below!
For other recipes and good foods to try, click here.
Featured Image Credit: Jennifer Pallian