These vegan popsicles swirl layers of lime-spiked coconut milk with blackberry purée.
Here, almond creamer creates rich results without dairy.
Sssshhh … don’t tell kids this delicious dessert is actually just good-for-them yogurt and fruit with a few graham crackers and waffle cones thrown in for crunch.
Coconut milk stands in for heavy cream in these easy homemade chocolates.
This is an elegant make-ahead dessert that both kids and adults enjoy. Fresh basil helps highlight the strawberry flavor in the sorbet layer of the terrine.
Sweet melon sorbet, accented with mint and ginger, melts in your mouth and cleanses the palate to finish a meal. The alcohol helps keep the sorbet smooth. Serve with chilled melon balls or a mixed fruit salad. If you’re using a 1-quart ice cream maker, churn the sorbet in two batches.
Chia seeds combined with non-dairy milk make a great egg substitute in these naturally sweetened vegan muffins—they also add a delicate crunch that’s reminiscent of poppy seeds. Frozen or canned fruit quarters will also work in this recipe in place of the fresh stone fruit.
This tender cake brings out the sweet side of fresh summer corn.
More nutty and savory than sweet, these cookies make a lovely pairing with a cup of tea. For dessert, serve them with vanilla ice cream or a fruity sorbet.
These snaps are great on their own, or as wafers for sandwich cookies. Maple syrup lends flavor and moisture, which lets you cut down on oil in the dough.