Dairy-Free Gelatin Creamer Bombs

I’ve had to cut back on dairy and one of the places I try to do that is with my morning coffee. After a desperate search for non-dairy creamer that isn’t either full of sweetness or just not “creamy” enough, I finally started making my own. You can use the base cashew cream as just a nice liquid creamer, or add the gelatin to make these handy “bombs”. Just drop one in and it melts into a nice creamy cup o’ joe.

Dairy-Free Creamer Gelatin Bombs

A great alternative to half and half for those of us who are avoiding dairy.
Prep Time 30 mins
Cook Time 10 mins
Course Breakfast
Servings 60 bombs


  • 1 cup raw cashews soaked
  • 1.5 cup water
  • 2-4 tbsp coconut oil or MCT oil
  • 2-4 tbsp powdered gelatin or collagen peptides


  • Soak cashews in hot water for about 30 minutes. 
  • Drain cashews. Add all of the ingredients to a blender container and blend until smooth.
  • If you just want the liquid creamer, you're done. Pour into a jar and add a little to each cup of coffee.
  • For the Gelatin Bombs: pour the mixture into bomb mold or ice cube trays. Cool in the refrigerator until solid and then pop out of the mold. Store in a container in the fridge. Add 1-2 bombs, depending on size and preference, to each cup of coffee.
Keyword coffee, dairy-free

2 thoughts on “Dairy-Free Gelatin Creamer Bombs”

    1. She Moves - Beth

      Of course. You could try ghee or butter, or possibly some flaxseed oil. Even avocado oil is light enough that it might be OK. Or, you can simply leave it out. I added it because of some of the nutritional benefits of MCT but omitting it won’t affect the recipe at all.

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