25+ Tasty Dairy-Free Raspberry Recipes to Try Today

When it comes to indulging in a sweet treat, those of us who follow a dairy-free lifestyle shouldn’t have to compromise on flavor.

With an array of vibrant, juicy fruits and creative ingredient swaps, it’s entirely possible to craft mouthwatering desserts that are just as rich and satisfying as traditional ones.

Raspberry, with its bright and tangy flavor, is the perfect fruit to elevate dairy-free dessert creations.

Whether you’re craving cakes, pies, puddings, or frozen delights, we’ve rounded up 25+ irresistible dairy-free raspberry dessert recipes.

Each one is packed with natural sweetness and bold raspberry goodness, offering you countless ways to satisfy your sweet tooth.

Get ready to indulge without any of the guilt!

25+ Tasty Dairy-Free Raspberry Recipes to Try Today

From velvety mousse to refreshing sorbet, these 25+ dairy-free raspberry desserts prove that you don’t need dairy to enjoy incredible, decadent treats.

Raspberry’s versatility shines through in each recipe, adding the perfect balance of tartness and natural sweetness to every bite.

So, the next time you’re in the mood for something sweet, look no further than these dairy-free options that everyone, regardless of dietary preference, can enjoy.

With so many options to choose from, the only challenge will be deciding which one to try first!

Dairy-Free Raspberry Sorbet

This refreshing and naturally sweet raspberry sorbet is perfect for hot days, offering a burst of tart raspberry flavor. Made without any dairy, it’s a great option for those with lactose intolerance or anyone following a dairy-free lifestyle. Its simplicity and fresh ingredients make it an easy yet impressive dessert.

Ingredients:

• 2 cups fresh or frozen raspberries
• 1 cup water
• 1/2 cup sugar or sweetener of choice (adjust to taste)
• 1 tablespoon lemon juice
• Pinch of salt

Instructions:

1. In a saucepan, combine water and sugar over medium heat. Stir until the sugar dissolves completely.
2. Once the sugar syrup has cooled, add raspberries, lemon juice, and a pinch of salt to a blender or food processor. Blend until smooth.
3. Strain the mixture through a fine sieve to remove the seeds for a smoother texture.
4. Pour the mixture into an ice cream maker and follow the manufacturer’s instructions until the sorbet reaches a soft-serve consistency.
5. Transfer to an airtight container and freeze for at least 2 hours before serving.

This raspberry sorbet offers the perfect balance of tartness and sweetness. It’s an ideal dessert for those who need something light and refreshing after a meal. Plus, it’s an allergy-friendly option that’s naturally free from dairy, making it a hit at summer parties and family gatherings.

Dairy-Free Raspberry Chia Pudding

his creamy, nutrient-packed raspberry chia pudding is both satisfying and full of antioxidants. Chia seeds provide fiber and healthy fats, while the raspberries add a fresh burst of flavor. Sweetened with maple syrup, this dessert is naturally sweet without needing any dairy. It’s an excellent breakfast or dessert choice for anyone looking for a healthy indulgence.

Ingredients:

• 1 cup coconut milk (or any dairy-free milk)
• 1/2 cup fresh raspberries
• 3 tablespoons chia seeds
• 2 tablespoons maple syrup (or sweetener of choice)
• 1/2 teaspoon vanilla extract

Instructions:

1. In a medium bowl, mix together the coconut milk, chia seeds, maple syrup, and vanilla extract. Stir well to combine.
2. Cover the bowl and refrigerate for at least 4 hours or overnight to allow the chia seeds to absorb the liquid and form a pudding-like texture.
3. Just before serving, gently stir the pudding and top with fresh raspberries.

his raspberry chia pudding is both creamy and refreshing, providing the perfect combination of textures. The raspberries bring a lovely tartness that contrasts nicely with the natural sweetness of the maple syrup. It’s an easy make-ahead dessert that can also double as a nutritious breakfast option. Plus, it’s completely dairy-free, vegan, and packed with omega-3s and fiber!

Dairy-Free Raspberry Almond Bars

These raspberry almond bars are a wonderful combination of tart raspberries, almond flavor, and a crumbly, buttery dairy-free crust. They’re a great dessert for any occasion, whether it’s a family gathering or a special treat. The almond flour provides a delicious nutty flavor that pairs beautifully with the raspberries.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup maple syrup or sweetener of choice
• 1/4 cup dairy-free butter, melted
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 1/2 cups fresh raspberries

Instructions:

1. Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper.
2. In a medium bowl, combine the almond flour, coconut flour, maple syrup, melted dairy-free butter, vanilla extract, and salt. Stir until well combined.
3. Press the mixture into the bottom of the prepared baking pan to form a crust.
4. Gently place fresh raspberries over the crust, spreading them evenly.
5. Bake for 25-30 minutes or until the crust is golden and the raspberries are soft.
6. Allow the bars to cool completely before slicing into squares.

These raspberry almond bars offer a satisfying bite with their crunchy almond flour base and the soft, tart raspberry topping. The almond flavor enhances the sweetness of the raspberries, creating a dessert that’s both indulgent and refined. It’s the perfect dairy-free treat for any occasion, and with minimal ingredients,

Dairy-Free Raspberry Coconut Energy Balls

These raspberry coconut energy balls are a healthy, no-bake dessert that’s packed with nutrients and natural sweetness. They are a perfect snack or light dessert that will satisfy your sweet cravings without the guilt. The combination of raspberries, coconut, and almonds makes for a delicious and energy-boosting treat.

Ingredients:

• 1 cup dried raspberries (or fresh, mashed)
• 1 cup unsweetened shredded coconut
• 1/2 cup almond flour
• 2 tablespoons maple syrup
• 1 tablespoon chia seeds
• 1 teaspoon vanilla extract

Instructions:

1. In a large bowl, combine the dried raspberries, shredded coconut, almond flour, chia seeds, and vanilla extract.
2. Add the maple syrup and mix everything together until it forms a sticky, dough-like consistency.
3. Roll the mixture into small balls, about 1 inch in diameter.
4. Place the energy balls on a baking sheet lined with parchment paper and refrigerate for at least 1 hour to firm up.

These raspberry coconut energy balls are the perfect mix of tartness from the raspberries and sweetness from the maple syrup, with the coconut adding a nice texture. They’re easy to make, require no baking, and are packed with healthy fats, fiber, and antioxidants. Ideal for a midday snack or a quick dessert, these bite-sized treats are both satisfying and nutritious.

Dairy-Free Raspberry Almond Milk Popsicles

These homemade raspberry almond milk popsicles are a delightful, refreshing treat that’s naturally dairy-free. The smooth almond milk provides a creamy base, while the raspberries bring a pop of color and tartness. This frozen dessert is an excellent way to cool down on a hot day, offering a healthy alternative to store-bought ice creams.

Ingredients:

• 1 1/2 cups raspberries (fresh or frozen)
• 1 cup unsweetened almond milk
• 1 tablespoon maple syrup (or sweetener of choice)
• 1 teaspoon lemon juice

Instructions:

1. In a blender, combine the raspberries, almond milk, maple syrup, and lemon juice. Blend until smooth.
2. Pour the mixture into popsicle molds, leaving a little space at the top for expansion.
3. Insert sticks and freeze for at least 4 hours, or until completely frozen.
4. To release the popsicles, run warm water over the outside of the mold for a few seconds.

These raspberry almond milk popsicles are both creamy and fruity, providing the perfect balance of sweetness and tartness. They’re a fantastic way to enjoy a dairy-free frozen treat, and they’re customizable by adding other fruits or sweeteners to suit your taste. Whether you’re relaxing by the pool or need a cool, guilt-free dessert, these popsicles are a hit for all ages!

Dairy-Free Raspberry Crumble Bars

These raspberry crumble bars feature a crumbly, oat-based crust that pairs beautifully with a juicy raspberry filling. The crumb topping adds texture and flavor, while the raspberries provide the perfect tart contrast. These bars are a great make-ahead dessert and are perfect for serving at gatherings or as an afternoon snack.

Ingredients:

• 1 1/2 cups rolled oats
• 1 cup almond flour
• 1/4 cup coconut sugar or sweetener of choice
• 1/2 cup dairy-free butter, melted
• 2 cups fresh raspberries
• 2 tablespoons maple syrup
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch

Instructions:

1. Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. In a bowl, combine the oats, almond flour, coconut sugar, and melted dairy-free butter. Mix until the mixture resembles a crumbly dough.
3. Press about 2/3 of the mixture into the bottom of the prepared pan to form the base crust.
4. In a separate bowl, mix the raspberries, maple syrup, lemon juice, and cornstarch until the raspberries are coated. Pour the mixture over the crust.
5. Sprinkle the remaining oat mixture over the raspberry filling.
6. Bake for 30-35 minutes, or until the topping is golden brown and the filling is bubbling.
7. Let the bars cool completely before cutting into squares.

These raspberry crumble bars are a delightful combination of crunchy oat crust and juicy, sweet-tart raspberry filling. They make for a comforting dessert or snack, with the oats providing a hearty texture and the raspberries giving the perfect fruity zing. Since they’re made without dairy, they’re an excellent choice for those avoiding dairy, yet still indulgent enough to satisfy a sweet tooth.

Dairy-Free Raspberry Lemon Mousse

This light and fluffy raspberry lemon mousse is the perfect dairy-free dessert for any occasion. The combination of raspberries and lemon creates a vibrant, refreshing flavor, while the mousse texture offers a satisfying creaminess without using any dairy. It’s an elegant treat that’s simple to make yet impressive to serve.

Ingredients:

• 1 cup fresh raspberries
• 1 tablespoon lemon zest
• 1/4 cup maple syrup or sweetener of choice
• 1/2 cup coconut cream (chilled)
• 1 teaspoon vanilla extract
• 2 tablespoons lemon juice

Instructions:

1. In a blender or food processor, blend the raspberries, lemon zest, maple syrup, and lemon juice until smooth.
2. In a mixing bowl, whip the coconut cream and vanilla extract until it forms soft peaks.
3. Gently fold the raspberry mixture into the whipped coconut cream until well combined.
4. Spoon the mousse into individual serving glasses and refrigerate for at least 2 hours to set.
5. This raspberry lemon mousse is a creamy, zesty dessert that’s both light and satisfying. The natural sweetness of the raspberries, combined with the citrusy zing of lemon, creates a delightful balance of flavors. It’s an excellent make-ahead option, as the mousse sets beautifully in the fridge. This dessert is perfect for anyone looking for a dairy-free, light option with plenty of flavor.

Dairy-Free Raspberry Chocolate Brownies

These decadent raspberry chocolate brownies are rich, fudgy, and made without any dairy. The tart raspberries complement the richness of the chocolate perfectly, making every bite a delightful treat. Whether you’re looking for a sweet dessert or something to serve at a gathering, these brownies are sure to impress.

Ingredients:

• 1 cup dairy-free chocolate chips
• 1/2 cup coconut oil, melted
• 3/4 cup coconut sugar or sweetener of choice
• 1/4 cup almond flour
• 1/4 cup cocoa powder
• 2 tablespoons chia seeds (mixed with 6 tablespoons water to form a “flax egg”)
• 1 cup fresh raspberries

Instructions:

1. Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking pan.
2. In a heatproof bowl, melt the dairy-free chocolate chips and coconut oil over low heat or in the microwave.
3. In a large mixing bowl, combine the coconut sugar, almond flour, cocoa powder, and the flax egg (chia seeds and water).
4. Stir in the melted chocolate mixture and mix until smooth.
5. Gently fold in the fresh raspberries, being careful not to break them up too much.
6. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted comes out with a few moist crumbs.
7. Allow the brownies to cool before slicing into squares.

These raspberry chocolate brownies are the ultimate dairy-free indulgence, offering a fudgy texture with a rich chocolate flavor and a refreshing burst of raspberries. They’re perfect for satisfying your chocolate cravings while staying dairy-free. Whether served at a party or enjoyed as an afternoon treat, these brownies are sure to become a favorite among all chocolate lovers.

Dairy-Free Raspberry Panna Cotta

his dairy-free raspberry panna cotta offers a creamy, velvety texture without the use of dairy, making it a perfect dessert for those following a dairy-free lifestyle. The sweet, slightly tart raspberry topping pairs beautifully with the rich coconut cream base. This dessert is not only delicious but also looks elegant and impressive when served in individual cups or jars.

Ingredients:

• 1 1/2 cups coconut milk (or coconut cream for a thicker texture)
• 1/2 cup raspberry puree (fresh or frozen raspberries blended)
• 2 tablespoons maple syrup
• 1 tablespoon agar-agar powder (vegan gelling agent)
• 1 teaspoon vanilla extract
• Fresh raspberries for garnish

Instructions:

1. In a small saucepan, combine the coconut milk and agar-agar powder. Stir well and bring to a boil over medium heat. Once boiling, reduce the heat and simmer for 3-4 minutes until the agar-agar dissolves.
2. Stir in the maple syrup and vanilla extract, then remove from heat.
3. Pour the mixture into small cups or ramekins and refrigerate for at least 2-3 hours, or until set.
4. In the meantime, prepare the raspberry topping by blending the raspberries into a smooth puree. If desired, strain to remove the seeds for a smoother texture.
5. Once the panna cotta has set, top with raspberry puree and fresh raspberries.

This dairy-free raspberry panna cotta is a smooth, silky dessert that’s both light and indulgent. The combination of creamy coconut milk and the tangy raspberry topping creates a beautiful contrast of flavors, making it a perfect choice for special occasions. This elegant dessert is simple to prepare, yet its refined presentation will impress your guests every time.

Dairy-Free Raspberry Scones

hese dairy-free raspberry scones are a delightful treat for breakfast, brunch, or afternoon tea. They’re soft and flaky with bursts of sweet-tart raspberries and a hint of lemon. The dairy-free butter creates a rich flavor while keeping them light and tender. Enjoy them fresh from the oven or toasted for an extra-crispy texture.

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup coconut sugar or sweetener of choice
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup dairy-free butter, chilled and cubed
• 1/2 cup almond milk (or any dairy-free milk)
• 1 cup fresh raspberries
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, coconut sugar, baking powder, and salt.
3. Add the chilled dairy-free butter and cut it into the flour mixture using a pastry cutter or your hands until it resembles coarse crumbs.
4. Gently stir in the almond milk, vanilla extract, and lemon zest until just combined. Be careful not to overmix.
5. Fold in the fresh raspberries, being gentle to avoid crushing them.
6. Turn the dough out onto a floured surface and shape it into a disk about 1-inch thick. Cut into 8 wedges and place them on the prepared baking sheet.
7. Bake for 18-20 minutes, or until golden brown.

These dairy-free raspberry scones are light, buttery, and bursting with fruity flavor. The zesty lemon and tart raspberries make for an irresistible combination, while the dairy-free butter ensures a delicious, tender crumb. These scones are perfect for enjoying with a cup of tea or coffee and can be served fresh or reheated for a warm treat anytime.

Dairy-Free Raspberry Oatmeal Cookies

These dairy-free raspberry oatmeal cookies are a perfect blend of chewy oats, sweet raspberries, and a touch of cinnamon. They’re easy to make, and the combination of oats and berries creates a wholesome and satisfying treat. Ideal for a quick snack or an afternoon dessert, these cookies are both delicious and nutritious.

Ingredients:

• 1 1/2 cups rolled oats
• 1/2 cup almond flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon cinnamon
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1 cup fresh raspberries
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the oats, almond flour, baking soda, cinnamon, and salt.
3. In a separate bowl, mix together the melted coconut oil, maple syrup, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until combined.
5. Gently fold in the fresh raspberries, careful not to crush them.
6. Scoop tablespoon-sized portions of the dough and place them on the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 12-15 minutes, or until golden brown at the edges.

These dairy-free raspberry oatmeal cookies are the perfect combination of chewy oats, sweet berries, and warm spices. They’re a wholesome treat that’s both satisfying and healthy, packed with fiber and antioxidants. Whether you’re craving a sweet snack or a dessert, these cookies are a delicious option that everyone will enjoy.

Dairy-Free Raspberry Lemon Bars

These dairy-free raspberry lemon bars combine the tartness of raspberries with the zesty brightness of lemon, all atop a buttery, crumbly crust. The smooth filling is made from fresh raspberries, lemon juice, and a dairy-free base, making it the perfect dessert for anyone looking for a refreshing treat. These bars are ideal for picnics, potlucks, or as a simple dessert after a meal.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup maple syrup
• 1/2 cup dairy-free butter, chilled and cubed
• 2 cups fresh raspberries
• 1/4 cup lemon juice
• 1/4 cup maple syrup (or sweetener of choice)
• 2 tablespoons cornstarch
• 2 teaspoons lemon zest

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking pan.
2. In a medium bowl, combine the almond flour, coconut flour, maple syrup, and chilled dairy-free butter. Mix until the dough comes together and forms a crumbly texture.
3. Press the dough into the bottom of the prepared pan to form a crust, then bake for 10-12 minutes, or until golden brown.
4. In a separate bowl, mix the raspberries, lemon juice, maple syrup, cornstarch, and lemon zest. Blend until smooth, then pour over the baked crust.
5. Return to the oven and bake for another 15-20 minutes, or until the filling has set and is slightly firm to the touch.
6. Let the bars cool completely before slicing into squares.

hese raspberry lemon bars are the perfect balance of tart raspberries and zesty lemon with a buttery, crumbly crust. They’re light yet satisfying and a great way to enjoy the flavors of summer in a dairy-free form. Whether you’re serving them at a gathering or enjoying them as a refreshing treat, these bars are sure to become a favorite.

Dairy-Free Raspberry Coconut Milkshake

This dairy-free raspberry coconut milkshake is a creamy, sweet, and refreshing beverage that’s perfect for a hot day. The coconut milk adds a rich, tropical flavor, while the fresh raspberries provide a natural sweetness and vibrant color. This milkshake is both satisfying and indulgent, yet completely dairy-free, making it a great choice for anyone avoiding dairy.

Ingredients:

• 1 1/2 cups fresh or frozen raspberries
• 1 cup coconut milk (or any dairy-free milk)
• 1 tablespoon maple syrup (or sweetener of choice)
• 1/2 teaspoon vanilla extract
• Ice cubes (optional, for a thicker shake)

Instructions:

1. In a blender, combine the raspberries, coconut milk, maple syrup, and vanilla extract.
2. Blend until smooth, adding ice cubes if you prefer a thicker texture.
3. Pour the milkshake into glasses and garnish with extra raspberries or a sprinkle of shredded coconut.

This raspberry coconut milkshake is a sweet and creamy indulgence that’s completely dairy-free. It’s an ideal treat for cooling off on a hot day, and the coconut milk gives it a luxurious richness without any dairy. Perfect as a snack, dessert, or even a breakfast smoothie, this milkshake is sure to please everyone, whether they follow a dairy-free diet or not.

Dairy-Free Raspberry Chocolate Tart

This dairy-free raspberry chocolate tart is a showstopper dessert that combines a rich, velvety chocolate filling with a fresh raspberry topping. The almond flour crust adds a light, nutty flavor to balance out the richness of the chocolate. It’s an elegant and indulgent dessert that’s perfect for special occasions.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup coconut oil, melted
• 2 tablespoons maple syrup
• 1 cup dairy-free chocolate chips
• 1/2 cup coconut cream
• 1 teaspoon vanilla extract
• 1 cup fresh raspberries

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a tart pan.
2. In a bowl, combine the almond flour, coconut flour, melted coconut oil, and maple syrup. Press the dough into the bottom of the tart pan to form a crust.
3. Bake for 12-15 minutes, or until the crust is golden brown. Let it cool completely.
4. In a small saucepan, heat the coconut cream until it begins to simmer. Pour it over the chocolate chips and let it sit for a minute before stirring until smooth.
5. Pour the chocolate mixture into the cooled crust and refrigerate for at least 2 hours, or until the filling sets.
6. Top with fresh raspberries before serving.

This raspberry chocolate tart is a decadent, dairy-free dessert that’s rich, creamy, and full of flavor. The almond flour crust provides a perfect base for the velvety chocolate filling, while the raspberries add a refreshing burst of flavor. This tart is ideal for a special occasion or whenever you want to treat yourself to something indulgent yet dairy-free.

Dairy-Free Raspberry Chia Pudding

This creamy and healthy dairy-free raspberry chia pudding is a nutritious breakfast or dessert option that is both satisfying and refreshing. The chia seeds provide a nice texture while the coconut milk base adds a rich creaminess. Sweetened naturally with maple syrup, the fresh raspberries add a burst of fruity flavor to each bite.

Ingredients:

• 1 cup coconut milk (or any dairy-free milk)
• 1/4 cup chia seeds
• 2 tablespoons maple syrup (or sweetener of choice)
• 1 teaspoon vanilla extract
• 1/2 cup fresh raspberries
• A pinch of salt

Instructions:

1. In a mixing bowl, combine the coconut milk, chia seeds, maple syrup, vanilla extract, and salt. Stir until the chia seeds are well dispersed.
2. Cover the bowl and refrigerate for at least 4 hours or overnight, allowing the chia seeds to absorb the liquid and thicken.
3. After the pudding has set, give it a quick stir to ensure it’s smooth.
4. Top with fresh raspberries and serve chilled.

This raspberry chia pudding is a simple, healthy dessert or breakfast option that’s packed with fiber and healthy fats. The creamy coconut milk pairs perfectly with the plump raspberries, making for a dessert that’s both indulgent and nutritious. It’s a make-ahead treat that’s ready when you are and can be customized with different toppings like granola or nuts.

Dairy-Free Raspberry and Almond Butter Cups

These raspberry and almond butter cups are a fun and indulgent treat that combines the sweetness of raspberries with the richness of almond butter. The smooth, creamy filling is surrounded by a crispy chocolate shell, creating the perfect balance of flavors and textures in every bite.

Ingredients:

• 1 cup dairy-free chocolate chips
• 1/4 cup almond butter (smooth)
• 1/2 cup fresh raspberries
• 1 tablespoon maple syrup
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Melt the dairy-free chocolate chips in a double boiler or microwave, stirring frequently until smooth.
2. Line a muffin tin with paper liners and spoon a small amount of melted chocolate into each liner. Spread it to cover the bottom.
3. Refrigerate for 10-15 minutes until the chocolate sets.
4. In a small bowl, mash the raspberries and mix them with the almond butter, maple syrup, vanilla extract, and a pinch of salt until smooth.
5. Spoon the almond butter and raspberry mixture on top of the hardened chocolate layer.
6. Top with the remaining melted chocolate and refrigerate for at least 2 hours to set.

hese raspberry and almond butter cups are the perfect combination of rich chocolate, creamy almond butter, and tart raspberries. They are indulgent yet made with wholesome ingredients, offering a dairy-free treat that’s as satisfying as it is delicious. These cups are a great snack, a special dessert, or a gift for chocolate lovers.

Dairy-Free Raspberry Sorbet

This refreshing dairy-free raspberry sorbet is a simple, healthy dessert that highlights the natural sweetness of raspberries. It’s a perfect choice for those who are dairy-free and looking for a light, cool treat during the warmer months. This sorbet has a smooth texture and vibrant raspberry flavor that’s sure to delight.

Ingredients:

• 3 cups fresh or frozen raspberries
• 1/2 cup maple syrup (or sweetener of choice)
• 1 tablespoon lemon juice
• 1 cup water

Instructions:

1. In a blender or food processor, combine the raspberries, maple syrup, lemon juice, and water. Blend until smooth.
2. Strain the mixture through a fine sieve to remove seeds, if desired.
3. Pour the raspberry puree into an ice cream maker and follow the manufacturer’s instructions for freezing.
4. Once frozen, transfer the sorbet to a container and freeze for an additional 1-2 hours to firm up further.
5. Serve chilled with fresh raspberry garnish.

This raspberry sorbet is the perfect way to enjoy the bright, tangy flavor of raspberries in a refreshing, dairy-free form. The combination of sweet and tart flavors makes it a light yet satisfying dessert, ideal for hot summer days. With its smooth texture and easy preparation, this sorbet will become your go-to dessert for cooling off and indulging without any guilt.

Dairy-Free Raspberry Gelato

This dairy-free raspberry gelato is a velvety, creamy frozen treat that’s packed with raspberry flavor. Unlike regular ice cream, gelato has a denser, smoother texture, and this version, made with coconut milk, offers a rich, indulgent treat without any dairy. It’s perfect for raspberry lovers craving a cool dessert.

Ingredients:

• 2 cups coconut milk (or any dairy-free milk)
• 1 1/2 cups fresh raspberries
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice

Instructions:

1. In a blender, combine the coconut milk, raspberries, maple syrup, vanilla extract, and lemon juice. Blend until smooth.
2. Pour the mixture into an ice cream maker and follow the manufacturer’s instructions for churning.
3. Once the gelato has thickened and frozen, transfer it to a container and freeze for an additional hour to firm up.
4. Scoop and serve with fresh raspberries as garnish.

This dairy-free raspberry gelato offers a rich and creamy frozen treat that’s incredibly smooth and satisfying. The coconut milk provides the perfect creamy texture, while the fresh raspberries give it a refreshing tang. It’s an excellent dairy-free alternative to traditional gelato, perfect for enjoying on a hot day or as a special dessert after dinner.

Dairy-Free Raspberry Muffins

These dairy-free raspberry muffins are soft, moist, and bursting with fresh raspberries. Made with almond flour and coconut sugar, they provide a healthier alternative to traditional muffins. With the tartness of raspberries and the richness of almond flour, these muffins are a perfect breakfast or snack option.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1 cup fresh raspberries

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, combine the almond flour, baking soda, and salt.
3. In a separate bowl, whisk together the eggs, maple syrup, melted coconut oil, and vanilla extract.
4. Stir the wet ingredients into the dry ingredients until just combined.
5. Gently fold in the fresh raspberries.
6. Spoon the batter into the muffin tin, filling each cup about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick comes out clean.

These dairy-free raspberry muffins are soft and flavorful, offering a light yet satisfying bite with every muffin. The almond flour adds a nutty richness, while the raspberries provide a burst of freshness in every bite. These muffins are perfect for breakfast, a snack, or even as a light dessert, and they’re sure to become a favorite in your dairy-free repertoire.

Dairy-Free Raspberry Tarts with Cashew Cream

hese dairy-free raspberry tarts feature a rich, buttery crust filled with smooth cashew cream and topped with fresh raspberries. The combination of the creamy filling and the tart, juicy raspberries is a perfect balance. These tarts make an elegant, bite-sized dessert that’s great for parties or special occasions.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup coconut oil, melted
• 2 tablespoons maple syrup
• 1 cup cashews (soaked in water for 4 hours)
• 1/4 cup coconut milk
• 1 tablespoon maple syrup
• 1 teaspoon vanilla extract
• 1 cup fresh raspberries

Instructions:

1. Preheat your oven to 350°F (175°C) and grease mini tart pans.
2. In a bowl, combine the almond flour, coconut flour, melted coconut oil, and maple syrup. Mix until it forms a dough-like texture.
3. Press the dough into the tart pans to form a crust and bake for 10-12 minutes, or until golden brown.
4. In a blender, combine the soaked cashews, coconut milk, maple syrup, and vanilla extract. Blend until smooth and creamy.
5. Once the crust has cooled, spoon the cashew cream into the tart shells.
6. Top with fresh raspberries and refrigerate for 2 hours before serving.

These raspberry tarts with cashew cream are a creamy, decadent dessert that’s both dairy-free and absolutely delicious. The rich cashew cream complements the tart raspberries beautifully, while the almond-coconut crust adds a nutty crunch. These tarts are perfect for any special occasion or when you want to impress your guests with a sophisticated yet dairy-free dessert.

Note: More recipes are coming soon