Dairy-Free Christmas Chocolate

Photo: Randy Mayor

Dairy sensitive this holiday season? Be merry! There are plenty of rich, chocolate treats to enjoy. Note that several recipes do include butter—for the lactose intolerant, butter is mostly fat and contains next to no lactose (baking also usually neutralizes lactose’s effect). For the allergic or strictly kosher, you can use a butter substitute. Semisweet and bittersweet chocolate also have little milk solids compared to milk chocolate; both should be ok to consume if you’re sensitive. For more holiday baking ideas, try these dairy-free Christmas cookies.

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Chocolate Stout Brownies

Photo: Jennifer Causey

View Recipe: Chocolate Stout Brownies

The typical brownie has nearly 20 grams of sugar, masking the rich flavor of cocoa in an overwhelming wave of sweetness. Here, we cut sugar in half for a richer, denser brownie that truly satisfies.

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Chocolate Walnut Tart

Photo: Jonny Valiant

View Recipe: Chocolate Walnut Tart

A riff on the classic pecan pie, this dessert is rich, chocolaty, and a little fancier with its freestanding fluted sides. Of course, you can use a 9-inch pie plate if you don't have a tart pan with a removable bottom.

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Chocolate Chip Meringues With Strawberries

Photo: Rachel Johnson

View Recipe: Chocolate Chip Meringues With Strawberries

You can double the recipe for the meringues and save some for a later date; they freeze beautifully for up to 2 months. Just remove them from the freezer and top them with the strawberry mixture—no thawing required. You can also substitute raspberries for the strawberries, if you prefer.

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Double-Caramel Turtle Cake

View Recipe: Double-Caramel Turtle Cake

This decadent cake, which plays off the popular Turtle candies, boasts chocolate layers and a nutty caramel glaze.

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Chocolate Pecan Pie Truffles

Photo: Peter Frank Edwards

View Recipe: Chocolate Pecan Pie Truffles

This rich confection is a mash-up of cocoa and pecan pie, plus a little hooch for good measure. Rolling the truffles in dry-roasted almonds adds just the right amount of salty crunch along with each luscious bite.

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Chocolate-Hazelnut Meringues

Photo: Becky Luigart-Stayner

View Recipe: Chocolate-Hazelnut Meringues

Make up to two days ahead, and store in an airtight container at room temperature. The chocolate and hazelnut coating adds textural interest to these airy, sweet treats.

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Upside-Down Fudge-Almond Tart

Photo: Becky Luigart-Stayner

View Recipe: Upside-Down Fudge-Almond Tart

Decadent, rich, and intensely chocolaty, this recipe garnered our highest rating for flavor. It's a bit of a splurge, an indulgent way to cap off a meal. Leftovers keep well in the fridge for up to five days.

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Five-Ingredient Chocolate Cakes

Photo: Ryan Liebe

View Recipe: Five-Ingredient Chocolate Cakes

A piece of chocolate cake doesn't have to ruin your healthy-eating habits. Our lighter versions of these sweet treats are indulgent, rich, and oh-so-tasty.

Believe it: This gorgeous dessert uses only five ingredients—sugar, butter, eggs, cake flour, and cocoa (we don't count water, salt, and cooking spray). The chocolate sauce that tops the individual cakes is luscious, thick, and glossy, with full-on chocolate flavor. Beaten egg whites go into the cake batter for a light, airy texture.

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Cranberry-Almond Bark

Photo Courtesy of Oxmoor House

View Recipe: Cranberry-Almond Bark

This addictive chocolate confection is a spectacular way to blend cranberries and almonds. You can also vary the recipe with other dried fruits, such as raisins, apricots, figs, or cherries. Wrap in clear plastic and tie with a dark green ribbon for a lovely holiday gift.

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Baked Chocolate Mousse

Photo: Nigel Cox

View Recipe: Baked Chocolate Mousse

Be patient as you whip the egg mixture. Because there are a couple of yolks in the mix, it takes a full 5 minutes to reach soft peak stage. Dollop with whipped topping and serve with raspberries.

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Honey-Pecan Tart with Bittersweet Chocolate Drizzle

Photo: Andrew Purcell

View Recipe: Honey-Pecan Tart with Bittersweet Chocolate Drizzle

Traditional pecan pie gets a delicious flavor update, with honey's sweet-tangy touch countered by bittersweet chocolate. If you'd like a more casual pie, you can make this in a 9-inch pie plate; you'll probably need to bake the filling an additional 3 to 5 minutes.

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Espresso Crinkle Cookies

Photo: Randy Mayor

View Recipe: Espresso Crinkles

Unsweetened chocolate and instant espresso powder give depth of flavor to these sophisticated cookies. A dredge in powdered sugar before baking ensures sweetness, and also gives them a unique cracked surface and snow-covered look.

Replay gallery

Dairy-Free Christmas Chocolate

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Chocolate Stout Brownies

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Chocolate Walnut Tart

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Chocolate Chip Meringues With Strawberries

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Double-Caramel Turtle Cake

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Chocolate Pecan Pie Truffles

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Chocolate-Hazelnut Meringues

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Upside-Down Fudge-Almond Tart

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Five-Ingredient Chocolate Cakes

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Cranberry-Almond Bark

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Baked Chocolate Mousse

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Honey-Pecan Tart with Bittersweet Chocolate Drizzle

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Espresso Crinkle Cookies

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Dairy-Free Christmas Chocolate

1 of 13

Chocolate Stout Brownies

1 of 13

2 of 13

Chocolate Walnut Tart

2 of 13

3 of 13

Chocolate Chip Meringues With Strawberries

3 of 13

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Double-Caramel Turtle Cake

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Chocolate Pecan Pie Truffles

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Chocolate-Hazelnut Meringues

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Upside-Down Fudge-Almond Tart

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Five-Ingredient Chocolate Cakes

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Cranberry-Almond Bark

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Baked Chocolate Mousse

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Honey-Pecan Tart with Bittersweet Chocolate Drizzle

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Espresso Crinkle Cookies

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