Dairy-Free Baklava Dessert
Indulge in the rich, flaky layers and aromatic flavors of this Dairy-Free Baklava Dessert, a plant-based twist on the classic Middle Eastern treat. This recipe combines crisp phyllo pastry with a luscious medley of pistachios, walnuts, and almonds, spiced with cinnamon and ground cloves for a warm, nutty filling. Melted coconut oil replaces butter, making it entirely dairy-free while maintaining that signature golden, flaky texture. The baklava is drizzled with a homemade maple syrup glaze infused with lemon and vanilla for a perfect balance of sweetness and tang. Whether you're vegan, lactose-intolerant, or just looking for a lighter dessert option, this dairy-free baklava is a show-stopping addition to any gathering. Make it ahead and let the syrup seep into the layers overnight for an irresistibly moist, flavorful finish!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1 package (16 ounces) phyllo pastry sheets
- 1 cup pistachios
- 1 cup walnuts
- 1 cup almonds
- 2 teaspoons cinnamon
- 0.5 teaspoons ground cloves
- 0.5 cup cane sugar
- 1.5 cups coconut oil
- 1 cup water
- 0.5 cup maple syrup
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
Directions
Step 1
Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish using a bit of coconut oil.
Step 2
In a food processor, combine pistachios, walnuts, and almonds. Pulse until the nuts are finely chopped but not too pasty. Add cinnamon, ground cloves, and cane sugar to the nut mixture. Stir well to combine.
Step 3
Melt the coconut oil in a small saucepan over low heat. Keep it warm for brushing the phyllo sheets.
Step 4
Unroll the phyllo sheets and cover them with a damp towel to prevent drying. Place one sheet of phyllo in the prepared baking dish and using a pastry brush, lightly coat with melted coconut oil. Repeat this process until you have layered 8 sheets, each brushed with coconut oil.
Step 5
Sprinkle about 1/4 of the nut mixture evenly over the phyllo.
Step 6
Continue layering and brushing with coconut oil for 8 more sheets of phyllo, followed by another 1/4 of the nut mixture. Repeat these layers two more times, using 8 sheets per layer and ending with a layer of nuts on top.
Step 7
Layer the final 8 sheets of phyllo on top of the nuts, each brushed with coconut oil.
Step 8
Using a sharp knife, carefully cut the baklava into desired shapes (squares or diamonds) before baking.
Step 9
Bake in the preheated oven for about 45 minutes, or until the baklava is golden brown and crisp on top.
Step 10
While the baklava is baking, prepare the syrup by combining water, maple syrup, and lemon juice in a small saucepan. Bring to a boil, reduce the heat, and let it simmer for about 5-7 minutes. Remove from heat and stir in vanilla extract.
Step 11
Once the baklava is done baking, immediately pour the hot syrup evenly over the cut lines of the baklava. The syrup will sizzle and absorb into the layers.
Step 12
Allow the baklava to cool completely at room temperature for at least 4 hours, or overnight for best results.
Step 13
Serve at room temperature and enjoy your dairy-free baklava!
Nutrition Facts
| Serving size | (1697.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 7601.4 |
| Total Fat 540.6g | 0% |
| Saturated Fat 296.5g | 0% |
| Polyunsaturated Fat 79.4g | |
| Cholesterol 0mg | 0% |
| Sodium 2566.8mg | 0% |
| Total Carbohydrate 609.0g | 0% |
| Dietary Fiber 43.2g | 0% |
| Total Sugars 243.5g | |
| Protein 100.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 711.1mg | 0% |
| Iron 15.4mg | 0% |
| Potassium 1897.1mg | 0% |
Source of Calories