50+ Delicious Saturday Dairy-Free Dessert Recipes for Any Occasion

Saturdays are the perfect time to unwind, indulge, and treat yourself to something sweet.

Whether you’re hosting a family gathering, enjoying a cozy evening in, or prepping for a weekend party, desserts are always a welcome addition.

However, if you or your loved ones avoid dairy, finding the right recipes can be a challenge.

That’s why we’ve curated this ultimate list of 50+ Saturday dairy-free dessert recipes.

From creamy sorbets to decadent brownies, and from fruity delights to no-bake treats, there’s something here for everyone.

These recipes are not only dairy-free but also easy to make and incredibly delicious.

So grab your apron and let’s get ready to transform your Saturday into a dessert-filled paradise!

50+ Delicious Saturday Dairy-Free Dessert Recipes for Any Occasion

With these 50+ dairy-free dessert recipes, your Saturdays will never be the same again.

From comforting cobblers and refreshing sorbets to rich chocolate treats and fruity delights, there’s a recipe here to suit every craving and occasion.

These desserts prove that going dairy-free doesn’t mean sacrificing flavor or indulgence.

So the next time you’re planning a Saturday treat, reach for one of these recipes and get ready to impress your family and friends.

Whether you’re baking, blending, or simply assembling, these desserts are sure to make your weekend extra sweet and memorable.

Enjoy your Saturday the dairy-free way!

Dairy-Free Chocolate Avocado Mousse

This rich and creamy chocolate mousse is the perfect indulgent dessert for a dairy-free treat. By using avocado as the base, it provides a velvety texture without the need for cream, making it a healthier alternative. With just a few simple ingredients, this mousse comes together quickly and can be customized with your favorite toppings.

Ingredients:

• 2 ripe avocados
• 1/4 cup cocoa powder
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• A pinch of sea salt
• 1/4 cup dairy-free chocolate chips (optional)

Instructions:

1. In a food processor, combine the ripe avocados, cocoa powder, maple syrup, vanilla extract, and a pinch of sea salt. Blend until smooth and creamy.
2. Taste and adjust sweetness, adding more maple syrup if needed.
3. If desired, fold in the dairy-free chocolate chips for extra richness.
4. Spoon the mousse into serving bowls and chill in the fridge for at least 1 hour before serving.
5. Garnish with fresh berries or coconut whipped cream for extra flavor.

This dairy-free chocolate avocado mousse offers a unique twist on traditional mousse. The creamy texture from the avocado combined with the rich cocoa flavor makes it a satisfying dessert. It’s not only easy to make but also a nutritious option for those looking to enjoy a decadent treat without dairy.

Vegan Lemon Coconut Bars

These vegan lemon coconut bars are a zesty, tropical dessert that combines the tang of lemon with the creaminess of coconut. With a shortbread-like crust and a smooth, lemony filling, these bars are perfect for those who want a dairy-free dessert with a refreshing citrus twist.

Ingredients:

For the crust:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup maple syrup
• 1/4 cup coconut oil (melted)
• 1/4 tsp salt

For the filling:

• 1/2 cup canned coconut milk
• 1/4 cup lemon juice
• 2 tbsp lemon zest
• 1/4 cup maple syrup
• 1/4 cup coconut flour
• 1/4 tsp turmeric (for color, optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a square baking pan with parchment paper.
2. For the crust: Mix almond flour, coconut flour, maple syrup, melted coconut oil, and salt in a bowl. Press this mixture into the bottom of the prepared pan and bake for 10-12 minutes until lightly golden.
3. For the filling: Whisk together coconut milk, lemon juice, lemon zest, maple syrup, coconut flour, and turmeric (if using). Pour the mixture over the cooled crust.
4. Return to the oven and bake for another 20-25 minutes, or until the filling is set.
5. Let the bars cool completely, then refrigerate for at least 2 hours before cutting into squares.

These lemon coconut bars are a delightful combination of tart and sweet, offering a tropical burst of flavor. The coconut flour in the filling gives it a smooth texture, and the almond flour crust adds a satisfying crunch. Perfect for a dairy-free dessert that’s both refreshing and indulgent.

Chia Seed Pudding with Mixed Berries

Chia seed pudding is a simple and healthy dairy-free dessert that’s both filling and satisfying. This recipe pairs the pudding with fresh mixed berries, adding natural sweetness and color. It’s a versatile dessert that can be made in advance and served for breakfast or as a sweet treat.

Ingredients:

• 1/4 cup chia seeds
• 1 cup coconut milk (or almond milk)
• 1 tbsp maple syrup
• 1/2 tsp vanilla extract
• 1/2 cup mixed berries (strawberries, blueberries, raspberries)
• Mint leaves (optional, for garnish)

Instructions:

1. In a bowl, mix chia seeds, coconut milk, maple syrup, and vanilla extract. Stir well to combine.
2. Cover and refrigerate the mixture for at least 4 hours or overnight, stirring once or twice during the first hour to ensure the chia seeds don’t clump.
3. Once the pudding has thickened, give it a good stir and divide it into serving bowls.
4. Top with mixed berries and garnish with fresh mint leaves if desired.
5. Serve immediately or store in the fridge for up to 3 days.

This chia seed pudding is a nutritious, dairy-free dessert that’s easy to make and perfect for any time of day. The chia seeds provide fiber and omega-3s, while the coconut milk adds a creamy texture. Paired with fresh berries, it’s a refreshing and light dessert option.

Dairy-Free Apple Crisp

A warm, comforting apple crisp made without dairy. This dessert combines baked apples with a cinnamon-oat topping, perfect for those cozy weekend afternoons. It’s the ideal treat when you’re craving something sweet but still want to keep it light and dairy-free.

Ingredients:

• 4 medium apples, peeled and sliced
• 1 tbsp lemon juice
• 1/4 cup maple syrup
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg

For the topping:

• 1 cup rolled oats
• 1/4 cup almond flour
• 1/4 cup coconut sugar
• 1/4 cup coconut oil (melted)
• 1/4 tsp cinnamon

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a baking dish with coconut oil or line it with parchment paper.
2. In a large bowl, toss the apple slices with lemon juice, maple syrup, cinnamon, and nutmeg. Spread the apples evenly in the prepared baking dish.
3. For the topping, combine oats, almond flour, coconut sugar, melted coconut oil, and cinnamon in a bowl. Mix until the ingredients are well combined and crumbly.
4. Sprinkle the topping evenly over the apples.
5. Bake for 35-40 minutes, or until the apples are tender and the topping is golden brown.
6. Let cool slightly before serving. Serve with dairy-free ice cream or coconut whipped cream if desired.

This dairy-free apple crisp is the perfect fall dessert that can be enjoyed year-round. The cinnamon and nutmeg infuse the apples with warm, cozy flavors, while the crisp topping adds texture. It’s a guilt-free indulgence that’s easy to make and perfect for sharing with family and friends.

Dairy-Free Coconut Macaroons

These coconut macaroons are chewy, sweet, and deliciously coconutty. They’re made with just a handful of ingredients, including shredded coconut and egg whites, making them a simple and satisfying dairy-free treat. These macaroons are naturally gluten-free and perfect for a sweet snack or dessert.

Ingredients:

• 3 cups unsweetened shredded coconut
• 2 egg whites
• 1/2 cup maple syrup
• 1 tsp vanilla extract
• 1/4 tsp sea salt
• Dairy-free chocolate chips (optional)

Instructions:

1. Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk the egg whites until stiff peaks form.
3. In another bowl, combine the shredded coconut, maple syrup, vanilla extract, and sea salt.
4. Gently fold the egg whites into the coconut mixture until fully combined.
5. Scoop spoonfuls of the mixture onto the prepared baking sheet, shaping them into small mounds.
6. Bake for 18-20 minutes, or until the macaroons are golden brown on the edges.
7. If desired, drizzle with melted dairy-free chocolate chips once cooled.

These dairy-free coconut macaroons are a sweet, bite-sized treat that’s perfect for those who love coconut. They have a chewy texture on the inside with a slightly crispy exterior. Simple to make and naturally free from dairy and gluten, these macaroons are a must-try for anyone seeking a light, satisfying dessert.

Dairy-Free Pumpkin Pie Bars

These dairy-free pumpkin pie bars are the perfect fall-inspired dessert. With a rich, spiced pumpkin filling and a buttery almond flour crust, these bars are a healthier alternative to traditional pumpkin pie. They are easy to make, naturally sweetened, and can be enjoyed by anyone avoiding dairy.

Ingredients:

For the crust:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 2 tbsp coconut oil (melted)
• 2 tbsp maple syrup
• 1/4 tsp salt

For the filling:

• 1 can (15 oz) pumpkin puree
• 2 tbsp maple syrup
• 1/4 cup coconut milk
• 1 tsp cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp nutmeg
• 2 tbsp cornstarch or arrowroot powder
• 1/2 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking dish with parchment paper.
2. For the crust: In a bowl, combine almond flour, coconut flour, melted coconut oil, maple syrup, and salt. Press this mixture into the bottom of the prepared dish and bake for 10 minutes.
3. For the filling: In a medium bowl, whisk together pumpkin puree, maple syrup, coconut milk, cinnamon, ginger, nutmeg, cornstarch, and vanilla extract until smooth.
4. Pour the pumpkin mixture over the pre-baked crust and bake for 30-35 minutes, or until the filling is set.
5. Let the bars cool completely, then refrigerate for at least 2 hours before slicing into squares.

These dairy-free pumpkin pie bars are a perfect blend of comforting fall flavors. The almond flour crust provides a nutty, slightly sweet base, while the spiced pumpkin filling is rich and smooth. They’re a simple, elegant dessert that’s ideal for family gatherings or cozy nights in.

Dairy-Free Chocolate Coconut Energy Bites

These chocolate coconut energy bites are an easy, no-bake dessert that’s perfect for a quick snack or light treat. The combination of dates, coconut, and cocoa powder provides a naturally sweet and rich flavor, while offering a boost of energy from healthy fats and fiber.

Ingredients:

• 1 cup pitted dates
• 1/2 cup unsweetened shredded coconut
• 1/4 cup cocoa powder
• 2 tbsp almond butter or peanut butter
• 1 tsp vanilla extract
• A pinch of sea salt

Instructions:

1. In a food processor, combine dates, shredded coconut, cocoa powder, almond butter, vanilla extract, and sea salt.
2. Process until the mixture is sticky and starts to come together.
3. Roll the mixture into small balls (about 1-inch in diameter) and place them on a parchment-lined tray.
4. Refrigerate for at least 1 hour before serving.
5. Store in an airtight container in the fridge for up to 1 week.

These chocolate coconut energy bites are a delicious, dairy-free dessert that’s packed with nutrients. With the perfect balance of sweetness and chocolate flavor, they make for an energizing snack or a quick, guilt-free treat. They’re easy to make and require no baking, which is a bonus for those in a hurry.

Dairy-Free Strawberry Sorbet

This dairy-free strawberry sorbet is a refreshing and light dessert that’s perfect for warmer weather or when you’re craving something fruity and sweet. Made with fresh strawberries and a hint of lime, this sorbet is not only delicious but also a great alternative to ice cream for those avoiding dairy.

Ingredients:

• 4 cups fresh strawberries (hulled and halved)
• 1/4 cup maple syrup or honey
• 1 tbsp lime juice
• 1/4 cup water

Instructions:

1. In a blender or food processor, combine the strawberries, maple syrup, lime juice, and water. Blend until smooth.
2. Pour the mixture into a shallow dish or ice cream maker.
   • If using a shallow dish: Cover and freeze for at least 4 hours, stirring every 30 minutes until it reaches a sorbet-like consistency.
   • If using an ice cream maker: Pour the mixture into the machine and follow the manufacturer’s instructions until it reaches a sorbet consistency.
3. Scoop into bowls and serve immediately. Garnish with fresh mint or additional strawberries if desired.

This dairy-free strawberry sorbet is an incredibly refreshing and sweet treat, bursting with the natural flavors of ripe strawberries. It’s an easy dessert to prepare and offers a guilt-free way to enjoy a frozen dessert without the dairy. It’s perfect for hot summer days or as a light after-dinner treat.

Dairy-Free Cinnamon Apple Crumble

A warm cinnamon apple crumble is a comforting, dairy-free dessert that’s perfect for fall or any time you want a cozy treat. The apples are sweetened with maple syrup and spices, and the topping is made with oats, almond flour, and coconut oil for a crunchy, slightly sweet finish.

Ingredients:

For the filling:

• 4 medium apples (peeled and sliced)
• 1/4 cup maple syrup
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1 tbsp lemon juice

For the crumble topping:

• 1/2 cup rolled oats
• 1/4 cup almond flour
• 1/4 cup coconut sugar
• 1/4 tsp cinnamon
• 1/4 cup coconut oil (melted)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a baking dish with coconut oil.
2. For the filling: Toss the apple slices with maple syrup, cinnamon, nutmeg, and lemon juice. Spread the mixture evenly in the prepared baking dish.
3. For the crumble topping: In a bowl, mix oats, almond flour, coconut sugar, cinnamon, and melted coconut oil. Sprinkle the crumble over the apples.
4. Bake for 30-35 minutes, or until the apples are soft and the topping is golden brown.
5. Let cool slightly before serving. Serve with dairy-free ice cream or coconut whipped cream if desired.

This dairy-free cinnamon apple crumble combines sweet, tender apples with a crunchy, golden topping. The warm cinnamon and nutmeg create a cozy flavor profile, while the coconut oil and almond flour make the topping both rich and satisfying. It’s the perfect dessert to enjoy with family and friends during any season.

Dairy-Free Banana Oat Cookies

These banana oat cookies are a simple, healthy, and dairy-free dessert that’s perfect for a quick snack or an after-meal treat. With only a few ingredients, including ripe bananas, oats, and a hint of cinnamon, these cookies are naturally sweet and full of fiber.

Ingredients:

• 2 ripe bananas (mashed)
• 1 1/2 cups rolled oats
• 1/4 cup almond butter
• 1/4 tsp cinnamon
• 1/4 cup raisins or dairy-free chocolate chips (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mash the ripe bananas and mix them with the oats, almond butter, cinnamon, and raisins or chocolate chips if using.
3. Scoop tablespoon-sized portions of the dough onto the baking sheet, shaping them into rounds.
4. Bake for 10-12 minutes, or until the edges are golden brown.
5. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

These dairy-free banana oat cookies are a simple, wholesome treat that’s perfect for anyone looking for a quick dessert. With the natural sweetness of bananas and the heartiness of oats, these cookies are filling and nutritious. They can be enjoyed as a breakfast snack or a guilt-free dessert anytime.

Dairy-Free Peach Cobbler

This dairy-free peach cobbler is a sweet and comforting dessert with a soft, biscuit-like topping and juicy, spiced peach filling. It’s an ideal summer treat when peaches are in season, but it can be enjoyed year-round using frozen peaches. This dessert is naturally dairy-free and can be served warm with a scoop of dairy-free vanilla ice cream for the ultimate indulgence.

Ingredients:

For the filling:

• 4 cups fresh or frozen peaches (sliced)
• 1/4 cup maple syrup or coconut sugar
• 1 tsp cinnamon
• 1/2 tsp vanilla extract
• 1 tbsp cornstarch (optional, for thickening)

For the topping:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup coconut sugar
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup coconut oil (melted)
• 1/4 cup almond milk (or other dairy-free milk)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a baking dish with coconut oil or line with parchment paper.
2. For the filling: In a bowl, combine the peaches, maple syrup, cinnamon, vanilla extract, and cornstarch (if using). Pour the mixture into the prepared baking dish.
3. For the topping: In a separate bowl, mix almond flour, coconut flour, coconut sugar, baking powder, and salt. Stir in the melted coconut oil and almond milk until the mixture forms a thick batter.
4. Spoon the topping over the peach filling, spreading it evenly.
5. Bake for 30-35 minutes, or until the topping is golden brown and the peach filling is bubbling.
6. Let cool for a few minutes before serving with dairy-free ice cream or whipped coconut cream.

This dairy-free peach cobbler is the perfect blend of sweet, warm peaches and a golden, crumbly topping. The coconut flour and almond flour topping creates a delightful texture that complements the juicy peach filling. It’s a comforting dessert that’s ideal for family gatherings or a cozy night in.

Dairy-Free Raspberry Coconut Bars

These raspberry coconut bars combine the tartness of raspberries with the richness of coconut, creating a balanced and delicious dessert. The bars have a shortbread-like base and a sweet coconut topping, making them both chewy and crisp. Perfect for an afternoon snack or light dessert, these bars are easy to make and completely dairy-free.

Ingredients:

For the crust:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup coconut oil (melted)
• 2 tbsp maple syrup
• 1/4 tsp salt

For the filling:

• 1 1/2 cups fresh or frozen raspberries
• 2 tbsp maple syrup
• 1 tbsp cornstarch (optional, for thickening)

For the topping:

• 1 1/2 cups unsweetened shredded coconut
• 1/4 cup maple syrup
• 2 tbsp coconut oil (melted)
• 1/2 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a square baking dish with parchment paper.
2. For the crust: In a bowl, combine almond flour, coconut flour, melted coconut oil, maple syrup, and salt. Press the mixture into the bottom of the prepared baking dish and bake for 10-12 minutes, until lightly golden.
3. For the filling: In a saucepan, combine raspberries and maple syrup over medium heat. Cook, stirring occasionally, until the raspberries break down and the mixture thickens. If desired, add cornstarch to thicken further.
4. For the topping: Mix shredded coconut, maple syrup, melted coconut oil, and vanilla extract in a bowl.
5. Once the crust has cooled slightly, spread the raspberry mixture evenly over the crust. Top with the coconut mixture.
6. Bake for an additional 15-18 minutes, until the topping is golden brown.
7. Allow to cool completely before cutting into bars.

These raspberry coconut bars are a delightful treat with a tangy filling and a crunchy, sweet coconut topping. They’re naturally dairy-free, light yet satisfying, and perfect for those craving a sweet, fruity dessert. The combination of raspberries and coconut makes these bars both unique and delicious.

Dairy-Free Chocolate-Dipped Strawberries

Dairy-free chocolate-dipped strawberries are an elegant and simple dessert that’s perfect for special occasions or as a treat any day of the week. Using dairy-free chocolate, these strawberries are rich, indulgent, and packed with antioxidants from the fresh fruit. They can be decorated with various toppings, making them as creative as you like.

Ingredients:

• 1 pint fresh strawberries (washed and dried)
• 1 cup dairy-free chocolate chips
• 1 tbsp coconut oil (for smooth melting)
• Optional toppings: crushed nuts, coconut flakes, or sea salt

Instructions:

1. Line a baking sheet with parchment paper.
2. In a heatproof bowl, melt the dairy-free chocolate chips and coconut oil together. You can melt the mixture using a double boiler or microwave in 30-second intervals, stirring in between.
3. Once the chocolate is fully melted, dip each strawberry into the chocolate, coating it halfway. Hold the strawberry by the stem and gently shake off any excess chocolate.
4. Place the dipped strawberries on the prepared baking sheet. If desired, sprinkle toppings like crushed nuts, coconut flakes, or a pinch of sea salt.
5. Refrigerate the strawberries for 20-30 minutes to allow the chocolate to set.
6. Serve once the chocolate has hardened.

These dairy-free chocolate-dipped strawberries are a simple yet indulgent treat that combines the natural sweetness of fresh strawberries with the rich flavor of dairy-free chocolate. They’re a versatile dessert, perfect for any occasion, and can be customized with a variety of toppings. These strawberries are sure to impress!

Dairy-Free Almond Joy Bars

These homemade dairy-free Almond Joy bars are a healthier version of the classic candy bar. With a coconut base, almonds, and a layer of smooth dairy-free chocolate, they’re a rich, satisfying treat that’s easy to make and perfect for those with dairy sensitivities or anyone looking for a healthier candy option.

Ingredients:

• 1 1/2 cups unsweetened shredded coconut
• 1/4 cup almond butter
• 1 tbsp maple syrup
• 1/2 tsp vanilla extract
• 1/2 cup whole almonds (raw or roasted)
• 1 cup dairy-free chocolate chips
• 1 tbsp coconut oil

Instructions:

1. In a bowl, combine shredded coconut, almond butter, maple syrup, and vanilla extract. Mix until fully combined.
2. Line a baking dish with parchment paper and press the coconut mixture into the bottom, forming an even layer.
3. Place one whole almond on top of each coconut section.
4. In a small saucepan, melt the dairy-free chocolate chips and coconut oil over low heat, stirring until smooth.
5. Pour the melted chocolate over the coconut and almond mixture, covering it completely.
6. Refrigerate for 1-2 hours, or until the chocolate is set.
7. Once set, cut into bars and serve.

These dairy-free Almond Joy bars are a delicious, guilt-free way to satisfy your chocolate and coconut cravings. The crunchy almonds, creamy coconut, and rich chocolate make these bars a perfect treat for a snack or dessert. They’re easy to make and a healthier alternative to store-bought candy.

Dairy-Free Orange Sorbet

This refreshing dairy-free orange sorbet is light, tangy, and naturally sweetened with orange juice and a touch of maple syrup. It’s the perfect way to cool down on a hot day or to end a meal with a citrusy, fresh note. Plus, it’s simple to make with only a few ingredients and doesn’t require an ice cream maker.

Ingredients:

• 2 cups fresh orange juice (about 4-5 oranges)
• 1/4 cup maple syrup
• 1 tbsp lemon juice
• 1 tsp orange zest (optional)

Instructions:

1. In a bowl, combine the orange juice, maple syrup, and lemon juice. Stir until the syrup is dissolved.
2. Pour the mixture into a shallow dish and place it in the freezer.
3. Every 30 minutes, scrape the sorbet with a fork to break up the ice crystals, until the sorbet reaches a fluffy texture (about 3-4 hours).
4. If desired, add orange zest during the last scraping for extra flavor.
5. Serve immediately or store in an airtight container in the freezer for up to 1 week.

This dairy-free orange sorbet is a bright and refreshing dessert that’s perfect for hot weather or as a light finish to a meal. The fresh citrus flavors and natural sweetness make it a refreshing, guilt-free treat. It’s easy to prepare, requiring no special equipment, and it’s sure to impress with its vibrant taste.

Note: More recipes are coming soon!