21 Irresistible Dairy-Free Mexican Dessert Recipes You Need to Try

Mexican desserts are known for their bold flavors, warm spices, and rich textures.

From sweet churros to creamy flans, traditional Mexican treats often rely on dairy ingredients, but that doesn’t mean you have to miss out.

With the rise of plant-based and dairy-free options, it’s easier than ever to enjoy authentic Mexican flavors without milk or cream.

In this blog, we’ve curated 21 dairy-free Mexican dessert recipes that are as indulgent as they are wholesome.

These recipes use coconut milk, almond milk, or other plant-based ingredients to create rich, creamy, and satisfying desserts.

Whether you’re vegan, lactose-intolerant, or simply looking to try something new, these desserts—from chocolate mousse to tropical paletas—offer a delicious way to explore Mexican culinary traditions while keeping things dairy-free.

These recipes include classics like dairy-free tres leches cake and churros, as well as creative twists like pumpkin spice churro cups and mango coconut cream bars.

Each recipe is fully described with detailed instructions, ingredients, and helpful tips to make your dessert experience seamless and enjoyable.

21 Irresistible Dairy-Free Mexican Dessert Recipes You Need to Try

Whether you’re hosting a Mexican-themed dinner, celebrating a special occasion, or simply craving a sweet treat, these 21 dairy-free Mexican dessert recipes are sure to satisfy.

From creamy flans and chocolate mousses to tropical paletas and spiced empanadas, there’s a dairy-free dessert for every palate.

By using plant-based alternatives, you can enjoy traditional Mexican flavors while keeping your desserts vegan-friendly and lactose-free.

Try these recipes, mix and match flavors, and discover how easy it is to create authentic, indulgent desserts without dairy.

Mexican Chocolate Avocado Mousse

This rich and creamy mousse combines ripe avocado with the deep, warm flavors of Mexican chocolate and a hint of cinnamon.

It’s a luscious, dairy-free dessert that’s indulgent yet wholesome.

Perfect for an after-dinner treat that feels decadent but is actually good for you.

Ingredients:

• 2 ripe avocados
• 1/3 cup unsweetened cocoa powder
• 1/4 cup maple syrup (or agave syrup)
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon chili powder (optional, for a subtle kick)
• Pinch of salt
• Dairy-free dark chocolate shavings or cocoa nibs for garnish

Instructions:

1. Cut the avocados in half, remove the pit, and scoop the flesh into a blender or food processor.
2. Add cocoa powder, maple syrup, vanilla extract, cinnamon, chili powder (if using), and a pinch of salt.
3. Blend until smooth and creamy, scraping down the sides as needed to ensure everything is fully incorporated.
4. Taste and adjust sweetness if necessary.
5. Chill the mousse in the refrigerator for at least 30 minutes to allow it to firm up and flavors to meld.
6. Serve in small cups or bowls, garnished with dark chocolate shavings or cocoa nibs for a crunchy contrast.

This dairy-free Mexican chocolate mousse is silky, rich, and slightly spicy—a perfect dessert for chocolate lovers who want a unique twist on classic mousse.

Coconut Tres Leches Cake

A tropical twist on the traditional Mexican tres leches cake, this version uses coconut milk and almond milk instead of dairy.

The result is a moist, flavorful cake soaked in a sweet, creamy milk mixture that melts in your mouth.

Ingredients:

For the Cake:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup coconut oil, melted
• 1 cup sugar
• 1/2 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 1 cup almond milk (or other plant milk)
• 1 tablespoon apple cider vinegar

For the Milk Soak:

• 1 cup full-fat coconut milk
• 1 cup almond milk
• 1/4 cup maple syrup

For the Topping:

• 1 cup coconut whipped cream
• Toasted coconut flakes for garnish

Instructions:

1. Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking pan.
2. In a small bowl, mix almond milk with apple cider vinegar and let it sit for 5 minutes to create a “buttermilk” effect.
3. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
4. In another bowl, combine melted coconut oil, sugar, applesauce, and vanilla extract. Stir in the almond milk mixture.
5. Gradually fold the wet ingredients into the dry ingredients until smooth.
6. Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick comes out clean.
7. While the cake cools, mix the coconut milk, almond milk, and maple syrup in a bowl.
8. Once the cake is slightly cooled, poke holes all over the top with a fork and slowly pour the milk mixture over it. Let it absorb completely.
9. Chill the cake for at least 1–2 hours.
10. Top with coconut whipped cream and sprinkle with toasted coconut before serving.

This dairy-free tres leches cake is irresistibly moist, creamy, and sweet, with a tropical coconut twist that gives it a fresh and exotic flavor.

Cinnamon-Sugar Churros

Classic Mexican churros made entirely dairy-free!

Crispy on the outside, soft on the inside, and coated with cinnamon sugar, these churros are perfect for dipping in chocolate or enjoying on their own.

Ingredients:

• 1 cup water
• 1/4 cup coconut oil
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon vanilla extract
• Oil for frying (vegetable or canola)
• 1/2 cup sugar mixed with 1 teaspoon ground cinnamon for coating

Optional Chocolate Dipping Sauce:

• 1/2 cup dairy-free chocolate chips
• 1/4 cup coconut milk

Instructions:

1. In a medium saucepan, combine water, coconut oil, and salt. Bring to a boil over medium heat.
2. Remove from heat and stir in flour and sugar until a smooth dough forms.
3. Allow the dough to cool slightly, then stir in vanilla extract.
4. Heat oil in a deep pan or fryer to 350°F (175°C).
5. Transfer dough to a piping bag fitted with a star tip and pipe 4–6 inch strips into the hot oil.
6. Fry until golden brown on all sides, turning occasionally for even cooking. Remove and drain on paper towels.
7. Immediately roll the churros in cinnamon-sugar to coat.
8. For the chocolate dipping sauce, heat coconut milk and chocolate chips in a small saucepan until smooth, stirring constantly.

These dairy-free churros are perfectly crunchy and lightly sweet, with a warm cinnamon flavor that pairs beautifully with a rich chocolate dipping sauce.

A classic Mexican treat made vegan-friendly!

Pineapple Coconut Paletas

These tropical paletas are fruity, refreshing, and completely dairy-free.

Sweet pineapple and creamy coconut milk combine to make a smooth, icy treat perfect for hot summer days or a light dessert after dinner.

Ingredients:

• 2 cups fresh pineapple chunks
• 1 cup full-fat coconut milk
• 2–3 tablespoons agave syrup or maple syrup (adjust to taste)
• 1 teaspoon lime juice
• Popsicle molds and sticks

Instructions:

1. Blend pineapple chunks, coconut milk, agave syrup, and lime juice in a blender until completely smooth.
2. Taste and adjust sweetness if needed.
3. Pour the mixture into popsicle molds, leaving a little space at the top for expansion.
4. Insert sticks and freeze for at least 4–6 hours, or until fully set.
5. To unmold, run the molds under warm water for a few seconds to release the paletas easily.

These pineapple coconut paletas are sweet, tropical, and satisfyingly icy—a perfect dairy-free Mexican dessert that’s both healthy and refreshing.

Dairy-Free Mexican Flan with Coconut Caramel

A smooth and creamy flan made with coconut milk, this dairy-free version has all the richness of traditional flan, with a delicious caramel topping that adds a deep, sweet flavor.

Ingredients:

For the Caramel:

• 1/2 cup sugar
• 2 tablespoons water

For the Flan:

• 1 can (13.5 oz) full-fat coconut milk
• 1/2 cup almond milk
• 3/4 cup sugar
• 1 teaspoon vanilla extract
• 3 tablespoons cornstarch
• Pinch of salt

Instructions:

1. Preheat oven to 350°F (175°C).
2. Make the caramel by combining sugar and water in a small saucepan over medium heat. Cook until it turns golden brown, swirling occasionally. Pour caramel into the bottom of a flan mold or individual ramekins.
3. In a medium saucepan, whisk together coconut milk, almond milk, sugar, cornstarch, vanilla, and a pinch of salt. Cook over medium heat, stirring constantly until it thickens slightly (about 5–7 minutes).
4. Pour the flan mixture over the caramel in the mold or ramekins.
5. Place the mold in a larger baking dish filled with hot water (water bath) and bake for 35–40 minutes, until the flan is set but still slightly jiggly in the center.
6. Cool to room temperature, then refrigerate for at least 2 hours before unmolding.

This dairy-free flan is silky, creamy, and perfectly sweet, with a luscious coconut caramel topping that gives it an authentic Mexican flair.

Pumpkin Empanadas with Cinnamon Sugar

Soft, flaky pastry filled with spiced pumpkin puree makes these dairy-free empanadas irresistible.

They are perfect for fall or any time you crave a sweet, Mexican-inspired treat.

Ingredients:

For the Dough:

• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup coconut oil, solid
• 1/3 cup cold water

For the Filling:

• 1 cup pumpkin puree
• 1/4 cup maple syrup or agave syrup
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Pinch of salt

For Coating:

• 2 tablespoons sugar mixed with 1 teaspoon cinnamon

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine flour and salt. Cut in solid coconut oil until mixture resembles coarse crumbs. Gradually add cold water, mixing until a dough forms. Chill for 15 minutes.
3. In a separate bowl, mix pumpkin puree, maple syrup, cinnamon, nutmeg, and salt until smooth.
4. Roll out the dough to 1/8-inch thickness. Cut into 4-inch circles.
5. Place a tablespoon of pumpkin filling in the center of each circle. Fold dough over and press edges with a fork to seal.
6. Place empanadas on a baking sheet lined with parchment paper. Bake 20–25 minutes, until lightly golden.
7. While still warm, roll empanadas in cinnamon sugar to coat.

These pumpkin empanadas are sweet, warmly spiced, and delightfully flaky, making them a perfect dairy-free dessert for any Mexican-inspired meal or festive occasion.

Mexican Hot Chocolate Pudding

This warm and creamy pudding is infused with the bold flavors of Mexican chocolate and cinnamon.

It’s rich, silky, and completely dairy-free, making it a comforting dessert perfect for cooler evenings.

Ingredients:

• 2 cups almond milk (or other plant milk)
• 1/2 cup dairy-free dark chocolate, chopped
• 1/4 cup sugar (or maple syrup)
• 3 tablespoons cornstarch
• 1/4 teaspoon ground cinnamon
• Pinch of salt
• 1 teaspoon vanilla extract

Instructions:

1. In a medium saucepan, combine almond milk, sugar, cornstarch, cinnamon, and salt. Whisk until smooth.
2. Heat over medium heat, stirring constantly until the mixture begins to thicken.
3. Remove from heat and stir in chopped chocolate and vanilla extract until smooth.
4. Pour into small serving cups and let cool slightly. For a firmer texture, refrigerate for 1–2 hours before serving.
5. Optional: garnish with a sprinkle of cinnamon or dairy-free whipped cream.

This Mexican hot chocolate pudding is rich, velvety, and full of warm, spicy chocolate flavor—a cozy dairy-free dessert that satisfies any chocolate craving.

Mango Chili Sorbet (Dairy-Free)

A tropical, spicy, and refreshing dessert, this dairy-free mango sorbet combines the sweetness of ripe mangoes with a subtle kick of chili, creating a classic Mexican-inspired flavor experience.

Ingredients:

• 3 cups ripe mango chunks
• 1/2 cup water
• 1/4 cup agave syrup (or sugar)
• 1/2 teaspoon chili powder (adjust to taste)
• 1 tablespoon lime juice

Instructions:

1. Blend mango chunks, water, agave syrup, chili powder, and lime juice in a blender until smooth.
2. Taste and adjust sweetness or spice as desired.
3. Pour mixture into an ice cream maker and churn according to manufacturer instructions, or pour into a shallow container and freeze, stirring every 30 minutes until smooth.
4. Serve immediately as a soft sorbet or freeze longer for a firmer texture.

This mango chili sorbet is sweet, tangy, and lightly spicy—a refreshing dairy-free Mexican dessert that awakens the taste buds.

Cajeta Rice Pudding (Dairy-Free)

This dairy-free rice pudding is infused with cajeta (Mexican caramel made from goat’s milk, but we use coconut milk as a vegan alternative).

It’s creamy, comforting, and has a naturally sweet caramel flavor.

Ingredients:

• 1 cup short-grain rice
• 4 cups coconut milk
• 1/2 cup maple syrup or agave syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• Pinch of salt
• Toasted coconut flakes for garnish

Instructions:

1. Rinse the rice under cold water until water runs clear.
2. In a medium saucepan, combine rice, coconut milk, maple syrup, vanilla, cinnamon, and a pinch of salt.
3. Cook over medium heat, stirring frequently, until the rice is tender and the mixture thickens (about 25–30 minutes).
4. Remove from heat and let cool slightly. The pudding will thicken more as it cools.
5. Serve warm or chilled, garnished with toasted coconut flakes.

This dairy-free cajeta rice pudding is creamy, sweet, and warmly spiced—a traditional Mexican dessert reimagined in a plant-based, comforting version.

Chocolate-Dipped Plantain Bites

Sweet plantains are lightly fried and dipped in rich dairy-free chocolate, creating bite-sized treats that are soft on the inside and slightly crisp on the outside.

A perfect simple dessert with a Mexican flair.

Ingredients:

• 2 ripe plantains, peeled and sliced into 1-inch pieces
• 1/4 cup coconut oil or vegetable oil (for frying)
• 1/2 cup dairy-free dark chocolate chips
• 1 teaspoon coconut oil (for chocolate)
• Pinch of sea salt

Instructions:

1. Heat the coconut or vegetable oil in a skillet over medium heat.
2. Fry plantain slices until golden brown on both sides, about 2–3 minutes per side. Remove and drain on paper towels.
3. In a small saucepan, melt dark chocolate with 1 teaspoon coconut oil over low heat, stirring until smooth.
4. Dip each plantain slice halfway into the melted chocolate and place on parchment paper.
5. Sprinkle lightly with sea salt and let the chocolate set at room temperature or in the refrigerator.

These chocolate-dipped plantain bites are sweet, slightly caramelized, and indulgent, offering a simple yet authentic dairy-free Mexican dessert experience.

Dairy-Free Mexican Almond Cookies (Polvorones)

These tender, crumbly cookies are naturally dairy-free and flavored with almond and cinnamon.

They’re perfect for holiday celebrations, afternoon tea, or just a sweet snack.

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup almond flour
• 1/2 cup coconut oil, solid
• 1/2 cup powdered sugar (plus extra for coating)
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• Pinch of salt

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mix all-purpose flour, almond flour, cinnamon, and salt.
3. Cut in solid coconut oil until mixture resembles coarse crumbs.
4. Stir in powdered sugar and vanilla extract, kneading gently to form a dough.
5. Shape dough into small balls and place on the baking sheet, flattening slightly.
6. Bake for 15–18 minutes, until lightly golden. Let cool slightly, then roll in additional powdered sugar while still warm.

These dairy-free Mexican almond cookies are tender, melt-in-your-mouth delights with a subtle cinnamon flavor—a classic treat made vegan-friendly.

Dairy-Free Cajeta Banana Crepes

Thin, tender crepes filled with caramelized banana and drizzled with dairy-free cajeta (caramel) sauce.

This dessert is elegant yet simple, perfect for breakfast, brunch, or a sweet finish to dinner.

Ingredients:

For the Crepes:

• 1 cup all-purpose flour
• 1 1/4 cups almond milk (or other plant milk)
• 2 tablespoons coconut oil, melted
• 1 tablespoon maple syrup
• Pinch of salt

For the Filling:

• 2 bananas, sliced
• 2 tablespoons coconut oil
• 2 tablespoons maple syrup or agave syrup

For the Cajeta Sauce:

• 1/2 cup coconut milk
• 1/3 cup brown sugar
• 1 teaspoon vanilla extract

Instructions:

1. Prepare the crepe batter by whisking together flour, almond milk, melted coconut oil, maple syrup, and salt. Let rest 10 minutes.
2. Heat a non-stick pan over medium heat. Pour a thin layer of batter and cook until edges lift, about 1–2 minutes per side. Repeat with remaining batter.
3. In a skillet, melt coconut oil over medium heat and sauté banana slices with maple syrup until caramelized, about 3–4 minutes.
4. For the cajeta sauce, combine coconut milk and brown sugar in a small saucepan. Simmer until thickened slightly, then stir in vanilla extract.
5. Fill each crepe with caramelized bananas and fold. Drizzle with cajeta sauce before serving.

These dairy-free cajeta banana crepes are tender, sweet, and full of tropical flavors—an indulgent Mexican-inspired dessert that’s entirely plant-based.

Mexican Chocolate Chia Pudding (Dairy-Free)

A healthy yet indulgent dessert, this chia pudding combines the rich flavors of Mexican chocolate with creamy coconut milk.

It’s naturally sweetened and full of texture, making it both satisfying and nourishing.

Ingredients:

• 1/4 cup chia seeds
• 1 1/2 cups unsweetened coconut milk
• 2 tablespoons cocoa powder
• 2 tablespoons maple syrup or agave syrup
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon chili powder (optional for a mild kick)
• Pinch of salt
• Dairy-free chocolate shavings for garnish

Instructions:

1. In a bowl, whisk together coconut milk, cocoa powder, maple syrup, cinnamon, chili powder, and salt until smooth.
2. Stir in chia seeds, making sure they are evenly distributed.
3. Cover and refrigerate for at least 4 hours or overnight, allowing the pudding to thicken.
4. Stir well before serving and top with chocolate shavings or cocoa nibs.

This dairy-free Mexican chocolate chia pudding is creamy, lightly spiced, and wonderfully textured—a perfect guilt-free dessert with authentic Mexican chocolate flavor.

Sweet Potato Empanadas (Dairy-Free)

These sweet potato empanadas are soft, golden, and naturally sweetened.

The earthy flavor of roasted sweet potatoes pairs beautifully with cinnamon and a touch of maple syrup, making a comforting dairy-free Mexican dessert.

Ingredients:

For the Dough:

• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup coconut oil, solid
• 1/3 cup cold water

For the Filling:

• 1 cup cooked and mashed sweet potato
• 2 tablespoons maple syrup
• 1 teaspoon ground cinnamon
• Pinch of nutmeg
• Pinch of salt

For Coating:

• 2 tablespoons sugar mixed with 1 teaspoon cinnamon

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, combine flour and salt. Cut in solid coconut oil until the mixture resembles coarse crumbs. Gradually add cold water and knead into a smooth dough. Chill 15 minutes.
3. Mix mashed sweet potato with maple syrup, cinnamon, nutmeg, and salt.
4. Roll out dough to 1/8-inch thickness and cut into circles. Place a spoonful of filling in the center, fold over, and seal edges with a fork.
5. Bake 20–25 minutes until lightly golden. While warm, roll in cinnamon-sugar mixture.

These sweet potato empanadas are soft, lightly spiced, and delightfully sweet—a cozy dairy-free dessert inspired by traditional Mexican flavors.

Horchata Rice Pudding (Dairy-Free)

Inspired by the classic Mexican drink, this rice pudding is infused with the flavors of cinnamon and vanilla.

Made with coconut milk, it’s creamy, lightly sweet, and completely dairy-free.

Ingredients:

• 1 cup long-grain rice
• 4 cups coconut milk
• 1/2 cup maple syrup or agave syrup
• 1 cinnamon stick
• 1 teaspoon vanilla extract
• Pinch of salt
• Ground cinnamon for garnish

Instructions:

1. Rinse rice until water runs clear.
2. In a medium saucepan, combine rice, coconut milk, cinnamon stick, maple syrup, vanilla, and salt.
3. Cook over medium heat, stirring frequently, until the rice is tender and the mixture thickens (about 25–30 minutes).
4. Remove the cinnamon stick and let cool slightly.
5. Serve warm or chilled, sprinkled with ground cinnamon.

This dairy-free horchata rice pudding is creamy, aromatic, and lightly sweet—a comforting Mexican dessert perfect for any occasion.

Pumpkin Flan (Dairy-Free)

A seasonal twist on the classic Mexican flan, this pumpkin flan is creamy, spiced, and entirely dairy-free.

Using coconut milk, it maintains the smooth texture of traditional flan while adding the warm flavors of pumpkin and cinnamon.

Ingredients:

For the Caramel:

• 1/2 cup sugar
• 2 tablespoons water

For the Flan:

• 1 can (13.5 oz) coconut milk
• 1/2 cup pumpkin puree
• 1/3 cup maple syrup or agave syrup
• 3 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• Pinch of nutmeg
• Pinch of salt

Instructions:

1. Preheat oven to 350°F (175°C).
2. Make the caramel by combining sugar and water in a small saucepan. Cook over medium heat until golden brown, then pour into the bottom of a flan mold or ramekins.
3. In a saucepan, whisk together coconut milk, pumpkin puree, maple syrup, cornstarch, vanilla, cinnamon, nutmeg, and salt. Heat over medium heat, stirring constantly until slightly thickened.
4. Pour mixture over the caramel in the mold.
5. Place the mold in a water bath and bake for 35–40 minutes, until the flan is set but slightly jiggly in the center.
6. Cool to room temperature, then refrigerate for at least 2 hours before serving.

This dairy-free pumpkin flan is silky, spiced, and subtly sweet—a perfect autumnal Mexican dessert that’s plant-based and indulgent.

Pineapple Cinnamon Upside-Down Cake (Dairy-Free)

This tropical, moist cake features caramelized pineapple and warm cinnamon flavors.

Completely dairy-free, it’s a light yet indulgent Mexican-inspired dessert perfect for gatherings.

Ingredients:

For the Topping:

• 1 cup pineapple chunks
• 2 tablespoons coconut sugar
• 1 teaspoon ground cinnamon

For the Cake:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup coconut oil, melted
• 1/2 cup maple syrup
• 1 teaspoon vanilla extract
• 1 cup almond milk

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. Combine pineapple, coconut sugar, and cinnamon. Spread evenly on the bottom of the pan.
3. In a bowl, whisk together flour, baking powder, baking soda, and salt.
4. In another bowl, mix melted coconut oil, maple syrup, vanilla, and almond milk. Combine wet and dry ingredients until smooth.
5. Pour batter over pineapple layer and spread evenly.
6. Bake for 30–35 minutes, or until a toothpick inserted comes out clean.
7. Cool for 10 minutes, then invert onto a serving plate.

This dairy-free pineapple cinnamon upside-down cake is moist, sweet, and warmly spiced, with caramelized pineapple adding a tropical Mexican flair.

Dairy-Free Mexican Brownies with Espresso

Rich, fudgy, and slightly spiced with cinnamon, these dairy-free Mexican brownies incorporate espresso to enhance the chocolate flavor, creating a decadent dessert perfect for chocolate lovers.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup coconut oil, melted
• 3/4 cup maple syrup or agave syrup
• 1 teaspoon vanilla extract
• 1/4 cup strong brewed espresso, cooled
• 1/2 cup dairy-free chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. In a bowl, mix flour, cocoa powder, baking powder, salt, and cinnamon.
3. In another bowl, combine melted coconut oil, maple syrup, vanilla, and cooled espresso.
4. Stir wet ingredients into dry ingredients until just combined. Fold in chocolate chips.
5. Pour batter into prepared pan and smooth the top.
6. Bake for 20–25 minutes, or until a toothpick inserted comes out mostly clean. Let cool completely before cutting.

These dairy-free Mexican brownies are intensely chocolatey, slightly spiced, and perfectly fudgy—a bold and indulgent dessert with a hint of espresso kick.

Mango Coconut Cream Bars (Dairy-Free)

These tropical dessert bars feature a buttery oat crust topped with creamy coconut and sweet mango puree.

Completely dairy-free, they are refreshing, light, and perfect for a summer treat.

Ingredients:

For the Crust:

• 1 1/2 cups rolled oats
• 1/2 cup almond flour
• 1/4 cup coconut oil, melted
• 3 tablespoons maple syrup
• Pinch of salt

For the Filling:

• 1 cup full-fat coconut milk
• 1/2 cup mango puree
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 2 tablespoons cornstarch

Instructions:

1. Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. Combine oats, almond flour, melted coconut oil, maple syrup, and salt. Press mixture firmly into the bottom of the pan to form the crust. Bake for 10–12 minutes until lightly golden.
3. In a saucepan, whisk together coconut milk, mango puree, maple syrup, vanilla, and cornstarch. Cook over medium heat, stirring constantly until thickened.
4. Pour the filling over the baked crust and smooth the top. Refrigerate for at least 2 hours to set.
5. Cut into squares and serve chilled.

These mango coconut cream bars are creamy, tropical, and satisfyingly sweet—a perfect dairy-free Mexican dessert with a refreshing twist.

Dairy-Free Mexican Chocolate Bark with Nuts

A simple yet decadent treat, this chocolate bark is flavored with Mexican chocolate spices and studded with toasted nuts.

It’s completely dairy-free and perfect for gifting or snacking.

Ingredients:

• 1 cup dairy-free dark chocolate chips
• 1 teaspoon ground cinnamon
• 1/4 teaspoon chili powder (optional)
• 1/2 teaspoon vanilla extract
• 1/4 cup toasted almonds or pecans, chopped
• Pinch of sea salt

Instructions:

1. Line a baking sheet with parchment paper.
2. Melt chocolate chips in a heatproof bowl over a pot of simmering water or in the microwave, stirring until smooth.
3. Stir in cinnamon, chili powder (if using), and vanilla extract.
4. Pour chocolate onto the prepared baking sheet and spread into an even layer.
5. Sprinkle chopped nuts and a pinch of sea salt over the top.
6. Refrigerate until completely set, about 1 hour. Break into pieces and serve.

This dairy-free Mexican chocolate bark is crunchy, spiced, and rich—a quick and elegant dessert with bold, authentic flavors.

Dairy-Free Pumpkin Spice Churro Cups

A playful take on classic churros, these churro cups are shaped into bite-sized cups and filled with a spiced pumpkin mixture.

They are completely dairy-free and perfect for parties or dessert samplers.

Ingredients:

For the Churro Cups:

• 1 cup water
• 1/4 cup coconut oil
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 2 tablespoons sugar
• Oil for frying
• 1/2 cup sugar mixed with 1 teaspoon cinnamon for coating

For the Filling:

• 1 cup pumpkin puree
• 2 tablespoons maple syrup
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1/8 teaspoon ground ginger

Instructions:

1. In a saucepan, bring water, coconut oil, and salt to a boil. Remove from heat and stir in flour and sugar until a dough forms. Let cool slightly.
2. Heat oil for frying to 350°F (175°C). Pipe the dough into small circles over parchment paper to form mini cup shapes and fry until golden. Drain on paper towels.
3. Roll the fried churro cups in cinnamon sugar while warm.
4. In a small bowl, mix pumpkin puree, maple syrup, cinnamon, nutmeg, and ginger.
5. Fill each churro cup with pumpkin mixture just before serving.

These dairy-free pumpkin spice churro cups are crispy, sweet, and warmly spiced—a fun and festive Mexican dessert perfect for any occasion.