dairy free desserts

These Boozy Chocolate Truffles have just 3 ingredients, are dairy free, and melt in your mouth to perfectly satisfy your chocolate cravings.

Boozy Chocolate Truffles (Dairy Free)

dairy free dark chocolate chips (11 ounces)

coconut cream

cocoa powder (optional)

chocolate

Luster dust

In a heavy medium saucepan melt 2 cups chocolate chips over medium-low heat, stirring frequently. (Or, place chocolate chips in a medium microwave-safe bowl and microwave on 40% power for 4 to 5 minutes or until melted, stirring twice during cook time).

Remove saucepan from the heat. Open the can of coconut cream but do not pour out the contents. Use a spoon to scoop out ¼ cup of the firm coconut cream from the top part of the can. Avoid plunging the spoon deep into the can or you will start spooning into the liquid that has settled to the bottom of the can and you don’t want to include the liquid.*

Add the ¼ cup coconut cream and the liqueur to the melted chocolate. Whisk until well combined (chocolate will get firmer). Using a slightly rounded teaspoon measuring spoon, spoon the chocolate into mounds into a waxed paper lined shallow baking pan.

Chill the chocolate mounds in the refrigerator for 15 minutes or until mounds are just firm enough to roll into balls (do not chill the mounds too long or they will be too firm to shape).

Roll the chocolate mounds between your hands into balls**. If you are rolling the truffles in cocoa powder to finish them, roll each truffle in cocoa powder to coat immediately after you’ve rolled the truffle between your hands.

If dipping truffles in melted chocolate, set the chocolate balls back in the waxed paper lined pan. Cover truffles. Freeze at least 20 minutes or until truffles are completely frozen.

To dip truffles in melted chocolate, in the top of a double boiler*** melt the 1 ¾ cups chocolate chips. Once chocolate is melted, turn heat to low so chocolate doesn’t get too hot.

Line a cookie sheet with foil; set aside. Remove 8 to 10 of the frozen truffles from the freezer (keep remaining truffles frozen). Dip each frozen truffle in chocolate. Allow excess chocolate to drip off. Carefully set the dipped truffle on the foil-lined cookie sheet. Repeat with remaining truffles until all are dipped (take only 8 to 10 truffles out of the freezer at a time).

Allow truffles to stand until chocolate is completely set. If desired, drizzle any remaining melted dipping chocolate over the truffles in back and forth lines. Allow truffles to stand until all chocolate is set. Or, to make the truffles shiny, use a small clean paint brush (that you’ve only used on food) to lightly brush the outsides of the truffles with luster dust (make sure the chocolate is completely set and firm before brushing them and do not use the luster dust if you rolled the truffles in cocoa powder).

Store truffles in a covered metal tin or in a covered glass container in the refrigerator up to 2 weeks. Allow truffles to stand at room temperature for 30 minutes before serving so they soften a bit. Truffles can be stored in the freezer up to 3 months.

One delicious serving of strawberry cobbler for those times you&#x27;re craving a sweet fruity treat. Make it for dessert or breakfast!

Single-Serve Strawberry Cobbler

gluten-free all-purpose flour

Tbsp coconut oil (melted)

Tbsp maple syrup

sea salt

strawberries (chopped)

tsp coconut oil (melted)

Preheat the oven to 350 degrees Fahrenheit.

Wash the strawberries and pat them dry with a paper towel. Remove the stems then chop them into small pieces. You will need 1 cup of fresh berries.

Transfer the ingredients for the strawberry filling to an oven-safe mug, bowl, small baking dish, or ramekin and stir until combined. I use an 8-ounce ramekin.

In a separate small bowl or measuring cup, stir together all of the ingredients for the cobbler topping (both the wet ingredients and the dry ingredients) until a thick dough forms.

Transfer the biscuit dough to the ramekin on top of the strawberry layer. You can form a biscuit shape out of the dough if you’d like, or do as I do and leave it crumbly.

Place the ramekin on top of a baking sheet (in case there is any overflow from the strawberry juices), and transfer it to the oven. Bake for 25 to 28 minutes in the preheated oven, or until the topping is golden brown and the strawberry filling is bubbly.

Remove the cobbler from the oven and allow it to cool for 10 minutes, or until it is cool enough to handle.

Enjoy as is, or top with a small scoop of vanilla ice cream, whipped cream, or Greek yogurt.

This fluffy mousse is the perfect healthy treat to enjoy this summer! It&#039;s vegan, gluten-free, and super refreshing with its coconut and mango flavors.

Vegan Mango Coconut Mousse

mango chunks (fresh

heavy coconut cream (see notes for substitutions)

tbsp confectioner sugar

pistachios

In a food processor or high-speed blender, purée the mango chunks until smooth.

In the bowl of a stand mixer, beat together the coconut cream and powdered sugar until soft peaks are formed, approximately 5-10 minutes.

Gently fold in 1 cup of the mango purée using a spatula, being careful not to lose the air that has been whipped into the cream.

Transfer the mousse to clear serving glasses, leaving some space at the top.

Top each glass with a layer of the remaining mango purée.

Garnish with chopped pistachios and chill in the refrigerator for 20 minutes.

Serve immediately, or cover and store in the refrigerator for up to 3 days.

Top 3 dairy free desserts recipes from across the web

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Boozy Chocolate Truffles (Dairy Fre...

Single-Serve Strawberry Cobbler

Vegan Mango Coconut Mousse

Top 3 dairy free desserts recipes from across the web

The most viewed dairy free desserts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Boozy Chocolate Truffles (Dairy Fre...

Single-Serve Strawberry Cobbler

Vegan Mango Coconut Mousse

The most viewed dairy free desserts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine