Feel lighter with these dairy-free dessert recipes

1. Dairy-Free Tiramisu

The best part is that they are still delicious desserts, with healthy fats and easy to prepare.

What are the benefits?

• High in omega-3 and fiber.
• Excellent for maintaining energy and satiety.
• The recipes are low in saturated fat and cholesterol-free.
• Perfect for people with allergies or intolerances.
• Loaded with antioxidants, vitamins and minerals.
• With few ingredients and simple steps, ideal for any occasion.

4 servings

Ingredients:

• 1 cup of coconut cream (previously refrigerated to solidify).
• 1/2 cup of unsweetened plant-based yogurt (coconut or almond).
• 1/4 cup powdered sugar or agave syrup.
• 1 teaspoon of vanilla essence.
• 12 to 15 vegan sponges (dairy and egg free) or lactose-free ladyfinger biscuits.
• 1 cup of cold espresso.
• 1 tablespoon of liquor (optional; Amaretto or rum).

For decoration:

• 2 tablespoons of unsweetened cocoa powder.
• Grated dark chocolate (optional, make sure it's dairy-free).

Preparation:

• Prepare the cream: Remove the solid cream from the chilled coconut milk and place it in a bowl. Beat with an electric mixer until you obtain a creamy and airy texture. Add the plant-based yogurt, sugar, and vanilla. Mix well until smooth. Refrigerate the cream while you prepare the rest of the ingredients.
• Prepare the coffee: Mix the cold coffee with the liquor (if using) in a deep bowl.
• Assembly: Lightly dip the ladyfingers in the coffee (without soaking them). Place a layer of ladyfingers at the bottom of a rectangular mold or individual glasses. Cover with a layer of the prepared cream. Repeat the layers of ladyfingers and cream until the mold is full. Finish with a layer of cream.
• Decoration: Dust the last layer of cream with cocoa powder using a sieve to distribute it evenly. Decorate with grated chocolate if desired.
• Refrigerate the tiramisu for at least 4 hours (ideally overnight) to allow the flavors to meld.

2. Vegan Chocolate Mousse

4 servings

Ingredients:

• 200g of dark chocolate (minimum 70% cocoa, dairy-free).
• 1/2 cup of almond or coconut milk.
• 1/2 cup coconut cream (the solid part of refrigerated coconut milk).
• 2 tablespoons of muscovado sugar or agave syrup (optional).
• Fresh fruit (strawberries or raspberries) for decoration.

Preparation:

• Melt the chocolate in a double boiler or in 30-second intervals in the microwave.
• Mix the melted chocolate with the almond milk and coconut cream until you get a smooth texture.
• Sweeten to taste.
• Pour into individual molds and refrigerate for 2-3 hours.
• Garnish with fresh fruit before serving.

3. Galician Sponge Cake or Cake

Ingredients (for a 22cm mold):

• 2 cups of wheat flour (sifted).
• 1 cup of ground almonds (almond flour).
• 1 1/2 teaspoons of baking powder.
• 1/2 teaspoon of salt.
• 3 large eggs (at room temperature).
• 1 cup of sugar (you can use brown sugar or muscovado sugar).
• 1/2 cup mild olive oil or melted butter.
• 1/2 cup of almond milk (almond or oat milk).
• 1/4 cup of fresh lemon juice.
• Zest of 1 lemon (preferably organic).
• 1 teaspoon of vanilla essence.

Decoration: – Icing sugar for sprinkling. – Sliced ​​almonds (optional).

Preparation:

• Preheat the oven to 180 °C (350 °F). Grease and flour a loaf pan or use parchment paper.
• In a large bowl, mix the wheat flour, ground almonds, baking powder, and salt.
• In another bowl, beat the eggs with the sugar until the mixture is frothy and has doubled in volume (you can use an electric mixer).
• Add the olive oil, plant-based milk, lemon juice, lemon zest, and vanilla to the egg mixture. Beat until smooth.
• Pour the liquid ingredients over the dry ingredients and gently mix with a spatula until combined. Do not overmix to maintain a fluffy texture.
• Place the mixture in the prepared mold and smooth the surface.
• Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cake cool in the pan for 10 minutes, then unmold and cool completely on a wire rack.
• Sprinkle with icing sugar and decorate with slivered almonds if desired.

Tips:

• If you prefer a more intense flavor, you can add a touch of almond liqueur or anise.
• For a moister texture, replace some of the lemon juice with orange juice.

4. Dairy-Free Mango Cheesecake (or any fruit cheesecake)

Ingredients (for a 22cm mold):

• 1 1/2 cups crushed Maria or Digestive biscuits (dairy-free).
• 1/4 cup melted coconut oil or dairy-free vegetable margarine.
• 2 cups of cashew nuts soaked for 4 hours or overnight.
• 1 cup of mango puree (you can use fresh ripe mango).
• 1/2 cup coconut cream (the solid part of a refrigerated can of coconut milk).
• 1/3 cup of agave syrup or maple syrup.
• 1/4 cup of lemon juice.
• 1 teaspoon of vanilla essence.
• 1/4 cup melted coconut oil (to give consistency).

Decoration (optional):

• Slices of fresh mango.
• grated coconut or fresh mint.

Preparation:

• To prepare the base, mix the crushed cookies with the coconut oil until you get a sandy texture. Press the mixture into the bottom of a 20cm springform tin, forming an even layer. Refrigerate while you prepare the filling.
• Prepare the filling: Drain the soaked cashews and place them in a blender or food processor. Add the mango puree, coconut cream, agave syrup, lemon juice, vanilla, and coconut oil.
• Blend until you get a completely smooth and creamy mixture.
• Pour the filling over the cookie base in the mold. Smooth the surface with a spatula.
• Refrigerate for at least 6 hours or overnight to allow it to set.
• Unmold the cheesecake and decorate it with slices of fresh mango, shredded coconut or mint, as you prefer.

5. Vegan Brownies

6-8 servings

Ingredients:

• 1/4 cup of cocoa powder.
• 1/4 cup of oat flour.
• 1/4 cup of melted coconut oil.
• 1/2 cup of muscovado sugar.
• 1/2 teaspoon of baking powder.
• 1/2 teaspoon of vanilla.

Preparation:

• Preheat the oven to 180°C. Blend the cocoa with the coconut oil and vanilla until you get a smooth mixture.
• Add the remaining ingredients and mix well.
• Pour into a greased mold and bake for 25-30 minutes.
• Let them cool before cutting and serving; you can decorate them with nuts or any seeds of your choice.

Do you like easy and quick desserts, the kind that don't need an oven? Today we present this carajillo charlotte, ideal for satisfying a sweet craving in no time.