Dairy Free Desserts Recipes
Coconut-cream, nut-butter, and fruit-forward desserts the Pepper community bakes when butter and cream have to sit this one out.
★ Dessert
DessertDairy free Buffalo Chicken Dip!
This dish is probably my boyfriend’s favorite food, even though he’s a dairy lover! It is so creamy and delisious. I usually have it with slices of french bread but it’s also great with tortilla chips or anything else you can think of!
Alia JIngredients
- 3 Boneless skinless chicken breast
- 1/2 tbsp Vegan butter (I like Country Crock)
- 1/2 cup Buffalo Sauce (Primal Kitchen is my fav!)
- 1/3 cup Dairy free ranch (Hidden Valley!)
- About 6 oz Vegan cream cheese (Tofutti is the best!)
- 1/2 cup Dairy free shredded cheese (I use Aldi Mozzarella)
- To taste Hot sauce
- A dash Paprika
Instructions
- 1Boil chicken breast until cooked
- 2Shred chicken breast. I use two forks to do this, there are definitely better ways!
- 3Heat a pot on low and melt the butter
- 4Add cream cheese, shredded cheese, buffalo sauce, ranch, hot sauce and paprika and mix a little to melt.
- 5Preheat oven to 400 degrees
- 6Once it is all melted down, mix until smooth. I use a whisk but I’m sure there is a better way!
- 7Add shredded chicken to the pot and combine with the mixture. I like to add half at a time to make it easier to combine.
- 8Once dip is all combined, add to an over safe dish. I use pyrex! I usually don’t oil my pyrex but some dishes may need it
- 9Bake for 20 minutes
- 10Enjoy!!
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Open in Pepper →Why Coconut Cream Is the Dairy-Free MVP
Full-fat coconut cream whips like heavy cream, thickens ganaches, and folds into mousses — it's the one swap that actually works.
Cooks on Pepper lean on tahini, cashew butter, and coconut oil to hit the richness dairy usually provides.
The recipes here are the ones that don't read as compromised — they're just good desserts that happen to be dairy-free.
Quick Tips
- 1
Chill the coconut cream overnight
Only cold coconut cream whips — the fat has to solidify first.
- 2
Use full-fat coconut milk
Light coconut milk won't set a ganache or thicken a mousse — reach for full-fat.
- 3
Tahini plus dark chocolate is magic
The bitterness balances chocolate the way butter used to — trust the swap.
- 4
Refined coconut oil for neutral flavor
Unrefined tastes like coconut; refined tastes like nothing — pick based on the recipe.
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