35+ Delicious Sunday Dairy-Free Fruit Dessert Recipes for Every Sweet Tooth

Sundays are the perfect time to indulge in something sweet and refreshing, and what better way to enjoy a dessert than with fruit?

If you’re following a dairy-free lifestyle, finding desserts that satisfy your sweet tooth without compromising on flavor can be a challenge. But fear not—this collection of 35+ Sunday dairy-free fruit dessert recipes has got you covered!

From vibrant fruit crisps and sorbets to decadent pies and bars, these recipes are filled with the natural sweetness of fruits, providing a healthier alternative to traditional creamy desserts.

Whether you’re craving something light and refreshing or a more indulgent treat, these fruit-based creations will make your Sundays even sweeter.

Let’s dive into the delicious world of dairy-free fruit desserts that everyone can enjoy, no matter their dietary needs!

35+ Delicious Sunday Dairy-Free Fruit Dessert Recipes for Every Sweet Tooth

Whether you’re hosting a Sunday gathering or simply looking for a sweet ending to your week, these 35+ dairy-free fruit dessert recipes offer something for everyone.

Packed with the fresh and vibrant flavors of fruit, these desserts provide a satisfying, guilt-free way to indulge.

From easy-to-make fruit bars to intricate fruit tarts, there’s a dessert to suit every taste and occasion.

Not only are these treats free from dairy, but they also offer plenty of room for creativity, so you can mix and match fruits and flavors to suit your preferences.

So go ahead—let these fruit-filled delights inspire your next Sunday dessert, and enjoy a sweet, dairy-free indulgence that’s both delicious and wholesome!

Dairy-Free Coconut Berry Crisp

This dairy-free coconut berry crisp is a delectable dessert that combines the natural sweetness of berries with a crisp, crunchy topping made from oats, coconut, and a touch of maple syrup. It’s a perfect dish for Sunday gatherings, offering a delightful blend of textures and flavors. Not only is it free from dairy, but it’s also easy to make, satisfying, and ideal for those who are looking for a lighter, healthier dessert option.

Ingredients:

• 4 cups mixed berries (blueberries, strawberries, raspberries)
• 1 tablespoon lemon juice
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup rolled oats
• 1/2 cup shredded coconut (unsweetened)
• 1/4 cup almond flour
• 1/4 cup coconut oil, melted
• Pinch of salt
• 1/4 teaspoon ground cinnamon

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a baking dish.
2. In a mixing bowl, combine the mixed berries with lemon juice, maple syrup, and vanilla extract. Pour the mixture into the prepared baking dish.
3. In a separate bowl, combine the rolled oats, shredded coconut, almond flour, coconut oil, salt, and cinnamon. Stir until the ingredients form a crumbly topping.
4. Evenly sprinkle the topping over the berry mixture.
5. Bake for 25–30 minutes, or until the top is golden brown and the berries are bubbling.
6. Allow the crisp to cool for a few minutes before serving.

This coconut berry crisp is a wonderful way to end any Sunday meal. The juicy berries paired with the crunchy coconut topping create a contrast in textures that is simply irresistible. Plus, it’s dairy-free and made with wholesome ingredients, making it a dessert you can feel good about serving to your loved ones. The maple syrup adds a natural sweetness that perfectly complements the tartness of the berries, creating a dessert that’s both light and satisfying.

Dairy-Free Mango Coconut Sorbet

This refreshing dairy-free mango coconut sorbet is a tropical delight that’s perfect for any Sunday afternoon. Made with just a few simple ingredients like ripe mango, coconut milk, and a touch of lime, this sorbet is smooth, creamy, and bursting with flavor. It’s an easy-to-make frozen dessert that is perfect for hot days or any time you crave something sweet and light.

Ingredients:

• 2 ripe mangoes, peeled and diced
• 1 cup full-fat coconut milk
• 1/4 cup fresh lime juice
• 1 tablespoon maple syrup or sweetener of choice
• Pinch of salt

Instructions:

1. Place the diced mangoes in a blender or food processor along with the coconut milk, lime juice, maple syrup, and a pinch of salt. Blend until smooth.
2. Pour the mixture into a shallow dish or ice cream maker.
   • If using an ice cream maker: Follow the manufacturer’s instructions for freezing and churning the sorbet.
   • If not using an ice cream maker: Cover the dish with plastic wrap and freeze for at least 4 hours or until the sorbet is firm. Stir every 30 minutes for the first 2 hours to break up any ice crystals.
3. Once the sorbet is frozen, scoop and serve immediately.

This dairy-free mango coconut sorbet is a wonderfully refreshing treat that provides a taste of the tropics without any dairy. The mango lends a natural sweetness, while the coconut milk adds a rich, creamy texture that’s hard to beat. With the hint of lime, this sorbet is perfectly balanced and will leave your taste buds craving more. Whether enjoyed after a light lunch or as a special treat, this sorbet will quickly become a favorite Sunday dessert.

Dairy-Free Apple Cinnamon Crumble

Warm, comforting, and packed with flavor, this dairy-free apple cinnamon crumble is the perfect dessert for cozy Sundays. Featuring tender apples and a crisp, cinnamon-spiced topping, this crumble is a delightful way to enjoy seasonal apples. It’s simple to make, and the comforting aroma of cinnamon and baked apples fills the house, making it an irresistible dessert for any occasion.

Ingredients:

• 6 medium apples, peeled, cored, and sliced
• 1 tablespoon lemon juice
• 1/4 cup maple syrup
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup rolled oats
• 1/2 cup almond flour
• 1/4 cup coconut sugar
• 1/4 cup coconut oil, melted
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C) and lightly grease a baking dish.
2. In a large bowl, toss the apple slices with lemon juice, maple syrup, cinnamon, and nutmeg. Arrange the apples in an even layer in the prepared baking dish.
3. In a separate bowl, combine the rolled oats, almond flour, coconut sugar, melted coconut oil, and salt. Stir until the mixture forms a crumbly texture.
4. Sprinkle the crumble topping evenly over the apples.
5. Bake for 30–35 minutes, or until the topping is golden brown and the apples are tender.
6. Let the crumble cool for a few minutes before serving.

This dairy-free apple cinnamon crumble is the epitome of comfort food. The soft, spiced apples are paired perfectly with the crunchy, oat-based topping, creating a dessert that feels both indulgent and wholesome. It’s a great way to showcase apples during their peak season, and the warm, aromatic cinnamon adds a cozy, inviting touch. Serve it warm with a scoop of dairy-free ice cream for an extra special treat, or simply enjoy it on its own for a perfect Sunday dessert.

Dairy-Free Peach Almond Galette

This dairy-free peach almond galette is a rustic, yet elegant dessert that’s perfect for Sunday afternoons. Featuring sweet, juicy peaches and a flaky, almond-infused crust, this galette is easy to prepare and bursting with flavor. The almond meal adds a delightful richness, while the peaches offer a fresh, summery taste. It’s a perfect way to showcase seasonal fruit without the fuss of a traditional pie.

Ingredients:

• 4 ripe peaches, pitted and sliced
• 1 tablespoon lemon juice
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1 cup almond meal
• 1/2 cup whole wheat flour
• 1/4 cup coconut oil, melted
• 1 tablespoon maple syrup (for brushing)
• Pinch of salt

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a bowl, combine the sliced peaches with lemon juice, maple syrup, vanilla extract, and cinnamon. Toss to coat and set aside.
3. In a separate bowl, mix the almond meal, whole wheat flour, and salt. Add in the melted coconut oil and stir until the dough forms a crumbly texture.
4. Roll the dough into a rough circle on the prepared baking sheet.
5. Place the peach mixture in the center of the dough, leaving a border around the edges. Fold the dough edges up over the filling to create a rustic crust.
6. Brush the dough with maple syrup and bake for 30–35 minutes, or until the crust is golden and the peaches are tender.
7. Allow the galette to cool slightly before slicing and serving.

This dairy-free peach almond galette is a beautifully rustic dessert that’s perfect for any occasion, but especially for a relaxed Sunday afternoon. The sweet peaches shine through, while the almond crust provides a rich, nutty flavor that complements the fruit beautifully. The galette is not overly sweet, allowing the natural flavors of the peaches to come forward. Whether served with a drizzle of maple syrup or a scoop of dairy-free vanilla ice cream, this galette is a must-try summer dessert.

Dairy-Free Cherry Chia Pudding

This dairy-free cherry chia pudding is a healthy yet indulgent dessert that requires no cooking and is incredibly easy to prepare. Packed with nutrients from chia seeds and fresh cherries, this pudding is the perfect balance of sweet and tart. The creamy texture, combined with the natural flavors of the fruit, makes for a satisfying dessert that’s perfect for a light Sunday treat.

Ingredients:

• 1 cup fresh or frozen cherries, pitted
• 2 tablespoons maple syrup or honey
• 1 cup unsweetened almond milk (or any dairy-free milk)
• 1/4 cup chia seeds
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. In a blender, combine the cherries, maple syrup, almond milk, vanilla extract, and a pinch of salt. Blend until smooth.
2. Pour the cherry mixture into a bowl and stir in the chia seeds. Mix well.
3. Cover the bowl and refrigerate for at least 4 hours, or overnight, to allow the chia seeds to absorb the liquid and thicken the mixture.
4. Once the pudding has set, give it a good stir. If it’s too thick, add a little more almond milk to reach your desired consistency.
5. Serve the pudding topped with additional fresh cherries or your favorite dairy-free granola for crunch.

This dairy-free cherry chia pudding is the perfect combination of healthful and delicious. The cherries bring a natural sweetness and tartness that pairs wonderfully with the creamy, thickened chia seeds. This pudding is easy to make in advance, making it a great choice for a Sunday dessert or a nutritious snack. Whether enjoyed as a light end to a meal or a refreshing treat, this pudding will leave you feeling satisfied without any heavy ingredients.

Dairy-Free Lemon Blueberry Cake

This dairy-free lemon blueberry cake is a light and zesty dessert that brings together the fresh flavors of citrus and berries in every bite. The tender, fluffy texture of the cake combined with bursts of sweet blueberries makes it an ideal treat for a Sunday afternoon gathering. It’s the perfect balance of tart and sweet, and with a light glaze, it becomes even more irresistible.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup coconut sugar
• 1/2 cup coconut oil, melted
• 1/2 cup unsweetened almond milk
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries
• 1 tablespoon cornstarch (for coating blueberries)

For the glaze:

• 1/2 cup powdered sugar
• 1 tablespoon lemon juice
• 1 teaspoon almond milk

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a round cake pan.
2. In a bowl, whisk together the flour, baking soda, baking powder, salt, and coconut sugar.
3. In a separate bowl, combine the melted coconut oil, almond milk, lemon juice, lemon zest, and vanilla extract. Stir until smooth.
4. Add the wet ingredients to the dry ingredients and mix until combined.
5. In a small bowl, toss the blueberries with cornstarch to coat them. Gently fold the blueberries into the cake batter.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
8. While the cake cools, prepare the glaze by whisking together the powdered sugar, lemon juice, and almond milk until smooth.
9. Drizzle the glaze over the cooled cake before serving.

This dairy-free lemon blueberry cake is the ideal Sunday dessert to brighten up any gathering. The combination of fresh blueberries and zesty lemon creates a refreshing and vibrant flavor profile that pairs perfectly with a light glaze. The cake is moist, fluffy, and not too sweet, offering a delightful contrast of flavors. It’s perfect for a light yet satisfying treat, and it’s sure to become a favorite for those who enjoy a fruity, citrusy dessert without dairy.

Dairy-Free Raspberry Coconut Macaroons

These dairy-free raspberry coconut macaroons are a delightful twist on the classic coconut macaroon. The addition of fresh raspberries adds a tart sweetness that pairs perfectly with the chewy coconut base. These bite-sized treats are quick to prepare and require only a few ingredients, making them an ideal dessert for any Sunday gathering or afternoon snack.

Ingredients:

• 2 cups unsweetened shredded coconut
• 1/2 cup almond flour
• 1/4 cup maple syrup or agave syrup
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup fresh raspberries, mashed
• 2 egg whites (or egg substitute for a fully vegan version)
• 1/4 teaspoon almond extract (optional)

Instructions:

1. Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the shredded coconut, almond flour, maple syrup, vanilla extract, salt, and almond extract.
3. In a separate bowl, whisk the egg whites until soft peaks form.
4. Gently fold the egg whites into the coconut mixture, then carefully stir in the mashed raspberries, being careful not to overmix.
5. Using a spoon or your hands, form the mixture into small mounds and place them on the prepared baking sheet.
6. Bake for 15–18 minutes, or until the macaroons are golden brown on top.
7. Allow the macaroons to cool completely before serving.

These raspberry coconut macaroons are a perfect balance of tart and sweet, with the raspberries adding a fresh burst of flavor to the chewy coconut base. The soft, airy texture from the egg whites creates a delightful contrast with the crispy golden edges. These macaroons are not only delicious but also easy to make, making them a fantastic choice for a simple yet impressive Sunday dessert. Serve them as an afternoon snack with tea or as a light finish to your meal.

Dairy-Free Pear Ginger Crumble

This dairy-free pear ginger crumble combines the warmth of spiced pears with a crunchy, buttery topping that’s made without any dairy. The addition of ground ginger and cinnamon enhances the natural sweetness of the pears, creating a comforting, fall-inspired dessert. Whether served on its own or with a scoop of dairy-free ice cream, it’s a perfect way to enjoy the flavors of the season.

Ingredients:

• 5 medium pears, peeled, cored, and sliced
• 2 tablespoons maple syrup
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1 tablespoon lemon juice
• 1/4 cup almond flour
• 1/2 cup rolled oats
• 1/4 cup coconut sugar
• 1/4 teaspoon salt
• 1/4 cup coconut oil, melted

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a baking dish.
2. In a large bowl, toss the pear slices with maple syrup, cinnamon, ginger, and lemon juice. Spread the mixture evenly in the prepared baking dish.
3. In a separate bowl, combine the almond flour, oats, coconut sugar, and salt. Add the melted coconut oil and stir until the mixture forms a crumbly texture.
4. Sprinkle the crumble topping over the pears, making sure to cover them evenly.
5. Bake for 30–35 minutes, or until the topping is golden brown and the pears are tender.
6. Allow the crumble to cool slightly before serving.

This dairy-free pear ginger crumble is the perfect dessert to enjoy on a cool Sunday evening. The ginger and cinnamon spices bring a warmth that enhances the sweetness of the pears, while the coconut oil-based topping provides a deliciously crisp and buttery crunch. It’s a light yet satisfying dessert that’s perfect for those who want to enjoy a comforting treat without dairy. Whether served on its own or with a dollop of coconut whipped cream, this crumble is sure to become a fall favorite.

Dairy-Free Chocolate Banana Pudding

This dairy-free chocolate banana pudding is a rich, creamy dessert that’s perfect for those who crave something indulgent but without the dairy. With layers of ripe banana and a smooth, velvety chocolate pudding made from coconut milk, this dessert is both decadent and dairy-free. It’s easy to make and can be prepared ahead of time, making it a great option for a Sunday treat.

Ingredients:

• 2 ripe bananas, sliced
• 1/2 cup unsweetened cocoa powder
• 1/4 cup maple syrup or coconut sugar
• 1 1/2 cups full-fat coconut milk
• 1/4 teaspoon vanilla extract
• Pinch of salt
• 2 tablespoons cornstarch (or arrowroot powder)
• 1/2 cup dairy-free whipped cream (optional, for topping)

Instructions:

1. In a medium saucepan, whisk together the cocoa powder, maple syrup, coconut milk, vanilla extract, and salt.
2. In a small bowl, dissolve the cornstarch in a few tablespoons of coconut milk and whisk until smooth.
3. Gradually whisk the cornstarch mixture into the saucepan, and bring the mixture to a simmer over medium heat, whisking constantly until it thickens to a pudding-like consistency (about 5–7 minutes).
4. Once thickened, remove from heat and let it cool slightly.
5. In serving glasses or bowls, layer the sliced bananas and chocolate pudding. Start with a layer of pudding, followed by a layer of bananas, then another layer of pudding.
6. Refrigerate for at least 2 hours to allow the flavors to meld and the pudding to set.
7. Top with dairy-free whipped cream before serving, if desired.

This dairy-free chocolate banana pudding is a delightful, creamy treat that perfectly balances the sweetness of bananas with rich chocolate flavor. The coconut milk creates a smooth, velvety texture, while the cornstarch helps thicken the pudding to a perfect consistency. This dessert is an excellent option for anyone seeking a comforting and dairy-free indulgence, and it’s sure to please guests of all dietary preferences. The layers of chocolate and banana offer a satisfying contrast that makes each spoonful a moment to savor.

Dairy-Free Apple Cinnamon Oat Bars

These dairy-free apple cinnamon oat bars are a perfect combination of sweet and spiced, featuring tender apples and a hearty oat base. The cinnamon adds warmth to the apples, creating a comforting dessert that’s not only delicious but also healthy enough for an afternoon snack. Easy to make and portable, these oat bars are ideal for sharing with family and friends on a cozy Sunday.

Ingredients:

• 2 medium apples, peeled, cored, and diced
• 1 tablespoon lemon juice
• 1/4 cup maple syrup
• 1 teaspoon ground cinnamon
• 1 1/2 cups rolled oats
• 1/2 cup almond flour
• 1/4 cup coconut sugar
• 1/4 teaspoon salt
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking dish.
2. In a medium bowl, toss the diced apples with lemon juice, maple syrup, and cinnamon. Set aside.
3. In another bowl, combine the rolled oats, almond flour, coconut sugar, salt, and baking soda.
4. Stir in the melted coconut oil and vanilla extract, mixing until the ingredients are well incorporated.
5. Press about two-thirds of the oat mixture into the prepared baking dish to form a base layer.
6. Spread the cinnamon apples evenly on top of the oat base.
7. Sprinkle the remaining oat mixture over the apples, pressing down gently to create a crumbly topping.
8. Bake for 25-30 minutes, or until the top is golden brown and the apples are tender.
9. Allow the bars to cool completely before cutting into squares.

These dairy-free apple cinnamon oat bars are a fantastic Sunday dessert or snack. The apples become tender and caramelized, and the cinnamon brings a cozy, aromatic warmth that is perfect for the fall season. The oat base and topping add a chewy, hearty texture, making each bite satisfying. These bars are not too sweet, allowing the natural flavors of the apples to shine through. Whether served with a cup of tea or enjoyed on their own, these bars are a delightful treat that is sure to please everyone.

Dairy-Free Mixed Berry Sorbet

This refreshing dairy-free mixed berry sorbet is the perfect way to end a summer meal. Made with a blend of fresh berries, it’s both sweet and tangy, offering a light, fruity treat that’s perfect for a hot Sunday afternoon. The sorbet is simple to prepare, requiring just a few ingredients, and is a healthier alternative to traditional ice cream while still being indulgent and satisfying.

Ingredients:

• 2 cups mixed berries (such as strawberries, blueberries, and raspberries)
• 1/2 cup coconut water or fruit juice
• 2 tablespoons maple syrup or agave syrup (adjust to taste)
• 1 tablespoon lemon juice

Instructions:

1. In a blender or food processor, combine the mixed berries, coconut water (or juice), maple syrup, and lemon juice.
2. Blend until smooth, scraping down the sides as needed.
3. Pour the mixture into a shallow dish and spread it evenly.
4. Freeze for 3-4 hours, or until the sorbet is firm.
5. Once frozen, break up the mixture with a fork to create a fluffy, sorbet-like texture. You may need to scrape it every 30 minutes during the freezing process to ensure it remains fluffy.
6. Scoop into bowls and serve immediately.

This dairy-free mixed berry sorbet is the ultimate refreshing treat for a hot Sunday afternoon. It’s incredibly easy to prepare, and the mix of berries offers a vibrant, tangy flavor that is perfectly balanced with the sweetness of the syrup. The coconut water or fruit juice keeps it light, making it a healthier dessert option that still feels indulgent. This sorbet is an excellent choice for those who are dairy-free or looking for a refreshing, low-calorie dessert that’s bursting with fruit flavor.

Dairy-Free Mango Coconut Rice Pudding

This dairy-free mango coconut rice pudding is a tropical twist on a classic comfort food. The creamy coconut milk base adds richness, while the sweetness of the ripe mangoes complements the soft, sticky rice. This dessert is simple to prepare, and its luxurious texture and vibrant flavor will transport you to a tropical paradise. Perfect for a Sunday treat, this rice pudding can be served warm or chilled.

Ingredients:

• 1 cup jasmine rice
• 2 cups canned coconut milk
• 1 cup water
• 1/4 cup maple syrup or coconut sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cardamom
• 1 ripe mango, peeled and diced
• Pinch of salt

Instructions:

1. In a medium saucepan, combine the rice, coconut milk, water, maple syrup, vanilla extract, cardamom, and a pinch of salt.
2. Bring to a boil over medium heat, then reduce the heat to low and simmer, covered, for 20-25 minutes, or until the rice is tender and the liquid is absorbed.
3. Stir occasionally to prevent the rice from sticking to the bottom of the pan.
4. Once the rice is cooked, remove from heat and let it cool slightly.
5. Gently fold in the diced mango, reserving a few pieces for garnish.
6. Serve warm, or refrigerate for a few hours to serve chilled.
7. Garnish with the reserved mango pieces and a sprinkle of toasted coconut, if desired.

This dairy-free mango coconut rice pudding is a creamy, comforting dessert with a tropical flair. The coconut milk makes the pudding rich and velvety, while the fresh mango adds a burst of sweetness and flavor. The cardamom gives it a hint of spice, which complements the sweetness of the coconut and mango. Whether served warm or chilled, this dessert is perfect for a Sunday treat or a special occasion. It’s an indulgent yet light dessert that will transport you to a tropical getaway with every spoonful.

Dairy-Free Lemon Blueberry Cheesecake Bars

These dairy-free lemon blueberry cheesecake bars are a perfect balance of tangy and sweet, featuring a creamy, dairy-free cheesecake layer on top of a crunchy oat-based crust. With the addition of fresh blueberries and a hint of lemon, these bars are both refreshing and indulgent. Easy to prepare and perfect for a Sunday gathering or dessert party, they are sure to be a crowd-pleaser.

Ingredients:

• 1 cup rolled oats
• 1/2 cup almond flour
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 1/2 cups cashews, soaked for at least 4 hours
• 1/2 cup coconut milk
• 1/4 cup maple syrup
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon vanilla extract
• 1/2 cup fresh blueberries

Instructions:

1. Preheat the oven to 350°F (175°C) and line a 9×9-inch baking dish with parchment paper.
2. In a bowl, combine the oats, almond flour, maple syrup, and melted coconut oil. Press the mixture into the bottom of the prepared baking dish to form the crust.
3. Bake the crust for 10-12 minutes, until golden brown. Remove from the oven and set aside to cool.
4. In a blender or food processor, combine the soaked cashews, coconut milk, maple syrup, lemon juice, lemon zest, and vanilla extract. Blend until smooth and creamy.
5. Pour the cheesecake mixture over the cooled crust and spread evenly.
6. Drop spoonfuls of blueberries on top of the cheesecake layer, then gently swirl them into the mixture with a knife or toothpick.
7. Refrigerate for at least 4 hours, or until the bars are firm.
8. Cut into squares and serve chilled.

These dairy-free lemon blueberry cheesecake bars offer a refreshing and creamy treat that’s perfect for any Sunday dessert spread. The oat-based crust provides a crunchy base that contrasts beautifully with the smooth, lemon-infused cheesecake layer. The addition of blueberries adds a burst of fruity sweetness, making these bars light yet indulgent. They’re a fantastic option for those seeking a dairy-free dessert that feels indulgent and satisfies both sweet and tart cravings. These bars are sure to impress with their balance of flavors and creamy texture.

Dairy-Free Chocolate-Dipped Strawberries

Chocolate-dipped strawberries are a simple yet elegant dessert, and when made dairy-free, they become a delicious treat for anyone avoiding dairy. The combination of fresh, juicy strawberries and rich, dairy-free chocolate creates a perfect balance of sweetness and indulgence. This is a quick and easy recipe that’s perfect for a Sunday treat or to share at a gathering.

Ingredients:

• 12 large strawberries, washed and dried
• 1 cup dairy-free dark chocolate chips
• 1 tablespoon coconut oil
• 1 teaspoon vanilla extract (optional)
• Coarse sea salt or crushed nuts for garnish (optional)

Instructions:

1. Line a baking sheet with parchment paper.
2. In a heatproof bowl, combine the dairy-free dark chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until the chocolate is melted and smooth.
3. Stir in the vanilla extract, if using.
4. Hold each strawberry by the stem and dip it into the melted chocolate, covering about two-thirds of the strawberry.
5. Place the dipped strawberries on the prepared baking sheet and let them set.
6. For added flavor and texture, sprinkle the dipped strawberries with coarse sea salt or crushed nuts.
7. Refrigerate for about 15-20 minutes to allow the chocolate to harden.
8. Serve immediately or store in the fridge for up to 2 days.

These dairy-free chocolate-dipped strawberries are a simple yet elegant treat that’s sure to impress. The sweet, juicy strawberries pair perfectly with the rich, velvety chocolate, and the optional toppings add an extra burst of flavor and texture. This dessert is incredibly easy to prepare and makes for a delightful Sunday snack or an indulgent treat for guests. Whether you enjoy them as a light afternoon dessert or as part of a celebration, these chocolate-dipped strawberries are sure to be a hit!

Dairy-Free Peach Crisp

This dairy-free peach crisp is a delightful summer dessert that combines sweet, juicy peaches with a crunchy, oat-based topping. The crisp is warm, comforting, and the perfect balance of textures, with tender fruit beneath and a golden, buttery topping. It’s naturally sweetened with maple syrup and made with coconut oil, so it’s dairy-free and absolutely delicious.

Ingredients:

• 4 large peaches, peeled, pitted, and sliced
• 1 tablespoon lemon juice
• 1/4 cup maple syrup
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/2 cup rolled oats
• 1/4 cup almond flour
• 1/4 cup coconut sugar
• 1/4 cup coconut oil, melted
• 1/4 cup chopped almonds or walnuts (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch baking dish.
2. In a bowl, toss the sliced peaches with lemon juice, maple syrup, cinnamon, ginger, and salt. Spread the mixture evenly in the prepared baking dish.
3. In a separate bowl, combine the rolled oats, almond flour, coconut sugar, and melted coconut oil. Stir until the mixture becomes crumbly.
4. Sprinkle the oat mixture over the peaches, making sure to cover them evenly.
5. If using, sprinkle chopped almonds or walnuts on top for added crunch.
6. Bake for 30–35 minutes, or until the topping is golden brown and the peaches are bubbly.
7. Allow the crisp to cool slightly before serving.

This dairy-free peach crisp is the ultimate summer dessert. The combination of tender peaches with the warm, spiced oat topping creates a dessert that is both comforting and refreshing. The coconut oil and maple syrup provide a rich, caramel-like flavor without any dairy, making it a perfect treat for anyone following a dairy-free lifestyle. Serve it warm, with a scoop of dairy-free ice cream or whipped coconut cream for an extra indulgent experience. This peach crisp is an easy and satisfying way to enjoy the sweet flavors of summer, and it’s sure to become a family favorite.

Note: More recipes are coming soon!