One of the biggest injustices in life for someone who has a sweet tooth is being lactose intolerant. Mostly all the desserts, be it cookies, brownies, cakes or even ice cream have some form of dairy. It becomes really difficult to always keep trying to find desserts that do not have dairy. For some people, they might have avoided dairy for some other reason like being vegan or because they are trying to improve their gut health. However, does that mean that they will have to give up on their indulgences? Fear not, these days many dairy substitutes are available in the market and if you cannot always find a place that has dairy-free options; why not make it then? This recipe contains three dairy-free dessert options that anyone can easily make/bake!

Dairy-Free Pumpkin Pie

Ingredients:

• 3 large eggs
• 2 cups fresh pumpkin puree
• 1 cup full-fat coconut milk
• 1 tablespoon granulated sugar
• ½ cup vegan butter sticks, chilled and divided
• ¼ cup ice-cold water
• 1 teaspoon vanilla extract
• ¾ cup light brown sugar
• ½ teaspoon sea salt
• 1 teaspoon ground cinnamon
• 1 ½ teaspoons pumpkin pie spice
• 1 ¼ cups all-purpose flour
• ½ teaspoon sea salt

Instructions:

1. First, we start by preparing the crust.
2. In a food processor, add the flour, sugar, and salt; pulse to mix.
3. After adding the vegan butter and cold water, pulse the mixture until it starts to stick together, has the consistency of coarse grain, and holds together when pinched.
4. After removing the crumbly dough from the food processor, shape it into a circular disk.
5. Refrigerate for at least 60 minutes or overnight after wrapping in plastic wrap.
6. Beat the eggs in a big bowl.
7. Add the pumpkin, vanilla essence, and coconut milk and whisk until well blended.
8. Mix in the sugar, salt, cinnamon, and pumpkin pie spice and thoroughly blend it until completely combined.
9. In case you don’t have the pumpkin pie spice; you can make a tablespoon by adding 1 ½ teaspoons cinnamon, ½ teaspoon nutmeg, ½ teaspoon cloves, and ½ teaspoon allspice.
10. Preheat the oven to 425°F.
11. Grease a pie pan lightly and put it aside.
12. Using a pastry cloth or a well-floured surface, roll out your pie dough to the size of your pie plate.
13. Gently move the dough to the pie plate, then form the crust into the desired shape.
14. Cover the pie dough with a pastry shield after pouring the filling into the unbaked crust.
15. Bake at 425°F for 15 minutes.
16. Lower the oven temperature to 350°F and bake for another 50 to 60 minutes, up to when a knife inserted into the center comes out clean.
17. It may still be a little wobbly, but it will solidify as it cools.
18. Let the pie cool for two hours on a wire rack. Serve immediately or keep refrigerated until ready.

Dairy-Free Lemon Blueberry Cheesecake Bars

Ingredients:

• 1 cup rolled oats
• ½ cup almond flour
• ¼ cup coconut oil, melted
• 2 tablespoons maple syrup
• Pinch of salt (for the crust)
• 1 ½ cups dairy-free cream cheese (like cashew or almond-based)
• ½ cup fresh blueberries
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• Pinch of salt (for the filling)
• ¼ cup coconut milk (or any dairy-free milk)
• ¼ cup maple syrup

Instructions:

1. Preheat your oven to 350°F (175°C). Use parchment paper to line an 8 x 8-inch baking tray.
2. To prepare the crust, combine the oats, almond flour, melted coconut oil, maple syrup, and salt in a mixing bowl. Stir until all of the ingredients are properly blended.
3. Evenly press the crust mixture onto the pan's bottom, then bake it for 10 to 12 minutes, or until it's golden brown.
4. Make the filling while the crust cools. The dairy-free cream cheese, coconut milk, maple syrup, blueberries, lemon zest, lemon juice, vanilla extract, and salt should all be blended until smooth and creamy in a blender or food processor.
5. Using a spatula to smooth the top, pour the creamy filling over the chilled crust.
6. Bake for 20 to 25 minutes, or until the center is set and the edges are just beginning to turn brown.
7. Allow the bars to cool fully at room temperature, then chill them for a minimum of two hours before cutting them into squares.
8. Serve with a sprinkle of lemon zest or additional fresh blueberries as a garnish.

Dairy-Free Orange Creamsicle Pie

Ingredients:

• 1 cup Oreo baking crumbs
• 2 tablespoons vegan margarine, melted
• 1 ½ cups cultured coconut
• ½ teaspoon orange extract
• 1 ¾ cups dairy-free whipped topping
• ½ 10 oz - can mandarin orange segments (for the filling)
• ½ 10 oz - can mandarin orange segments (optional, as garnish)
• 3 tablespoons honey
• 1 cup orange juice from concentrate or fresh
• ½ cup dairy-free whipped topping (optional, as garnish)
• 1 tablespoon Oreo baking crumb sprinkles (optional, as garnish)

Instructions:

1. Apply non-stick cooking spray to a 9-inch pie pan to prepare the crust. Melt the butter and stir in the Oreo baking crumbs until they stick together. Only the bottom of the pie pan should be pressed; do not press the sides! Put in the fridge for ten to fifteen minutes. Prepare the filler in the interim.
2. Heat the orange juice and honey in a saucepan over medium heat, stirring often, until they are reduced by half.
3. After reducing the honey and orange juice mixture by half (to a thick syrup) for around twenty-five to thirty minutes, turn off the heat and let it cool to room temperature.
4. Combine the orange extract and the cultured coconut in a large mixing bowl. Add the chilled orange juice syrup and whisk to combine.
5. Then mix in the whipped topping, whisking until just blended.
6. After using paper towels to pat dry the oranges, use a large spoon to gently stir them into the mixture.
7. The orange creamsicle mixture should be poured over the Oreo pie crust and frozen for 6 to 8 hours or overnight.
8. Add Oreo baking crumbs, coconut whipped cream, and orange segments as garnish before serving.