Coconut Desserts & Sweets Recipes

Dairy & Gluten Free Chocolate Coconut Fudge

Dairy and Gluten Free Chocolate Coconut Fudge Recipe

photo by recipe author

Servings: 24 squares
Preparation Time: 5 minutes

1 1/2 cups coconut cream concentrate
1/2 cup organic cocoa powder
1 tablespoon vanilla extract
1/2 cup raw honey
pinch of sea salt

Heat a medium saucepan over low heat. Add coconut cream concentrate, cocoa powder, vanilla and sea salt. Mix well as the coconut cream melts. Slowly add the raw honey into the coconut mixture until combined.

Pour the warm fudge into greased 8 inch square pan. Cover and refrigerate. Allow fudge to refrigerate for 4 hours or until its completely set. Cut into squares and serve.

Recipe submitted by Phillip, Eugene, OR

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Gluten Free Chocolate Chip Banana Cake

Gluten Free Chocolate Chip Banana Cake Recipe

photo by recipe author

Servings: 24
Preparation Time: 20 minutes

3 medium ripe bananas, fork mashed
1/4 cup + 1 tablespoon honey or maple syrup
2 tablespoons coconut oil
2 tablespoons almond milk (or milk of choice)
2 large eggs
1 tablespoon vanilla extract
1 3/4 cups gluten free flour blend*
1 teaspoon baking soda
2 heaping teaspoon cinnamon
1/2 teaspoon xanthan gum
1/4 teaspoon salt
3/4 cup chocolate chips

Preheat oven 325 degrees F. Lightly grease an 8×11 baking dish.

In a medium mixing bowl, combine masked banana, maple syrup, oil, milk, eggs, and vanilla with a whisk.

In a second bowl combine, flour, baking soda, cinnamon, xanthan gum, and salt. Pour the dry ingredients onto the wet ingredients and whisk until combined. Stir in chocolate chips.

Pour batter into the oiled pan. Bake for 30-35 minutes until cake passes the toothpick test. Let cool completely in pan on wire rack before slicing. Eat after slicing, refrigerate, or freeze.

*You can make your own gluten free flour mix, here’s one recipe:

Gluten Free Flour Mix:

1 cup brown rice flour
1/2 cup coconut flour
1/4 cup cornstarch
2 tablespoons tapioca flour/starch
1 1/2 teaspoons xanthan gum

Mix all ingredients together until well blended. Use as directed.

Recipe submitted by Rosella, Chesterland

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Gluten Free Strawberry Shortcake

Gluten Free Strawberry Shortcake Recipe

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 8-12
Preparation Time: 15 minutes

Filling:

1 lb fresh strawberries, chopped into chunks
1 tablespoon honey
2 cups heavy cream
1 teaspoon vanilla
sugar to taste

Biscuits:

1/4 cup coconut flour
3/4 cup brown rice flour
3/4 cup tapioca starch/flour
1-3 tablespoons sugar or honey
1 1/2 teaspoons xanthan gum
1 tablespoon baking powder
1/4 teaspoon baking soda
5 tablespoons salted butter
3/4 cup milk or heavy cream
1 egg, lightly beaten

Preheat oven to 400 degrees F.

Mix the strawberries with the honey until well blended. Set aside.

Whisk all dry ingredients for the biscuits in a bowl. Cut in butter until very well blended (no big chunks). Stir in milk and egg and mix until a moist dough comes together.

Dust a surface with tapioca starch and turn the dough out. Fold over several times and pat into desired thickness (they will not rise too much). Cut with a biscuit cutter and place on a cookie sheet.

Bake in preheated oven for 12-15 minutes, until bottoms are lightly browned. Cool completely before serving.

Whip the heavy cream with vanilla and sugar until soft peaks form. Slice biscuits in half and top with strawberries and whipped cream to serve.

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Coconut Oil Chocolate Covered Strawberries

Coconut Oil Chocolate Covered Strawberries Recipe

photo by recipe author

Servings: 4
Preparation Time: 25 minutes

What if I told you there was an extremely healthy way to eat chocolate? That’s exactly what this recipe is! I am always ranting about how coconut oil is extremely good for you, and it’s the main ingredient in this chocolate recipe. It’s so simple too!

20 organic strawberries – wash and set aside

Coconut Oil Chocolate:

1 cup melted organic virgin coconut oil
1/3 cup organic raw honey
3/4 cup organic raw cacao powder
1 teaspoon organic vanilla extract
1/4 teaspoon organic chocolate extract (optional, makes it more chocolatey)
Dash of fine Celtic sea salt

Patiently melt the coconut oil for your healthy chocolate by putting it in a bowl and placing that bowl over a bowl of warm water. Don’t allow any water in the coconut oil and don’t overheat it. Never microwave any of the ingredients. You can also warm it in a toaster oven on the lowest warm setting.

Warm the honey separately, the same way as the coconut oil. It is important for the honey to be runny in order to combine with coconut oil.

Once the coconut oil and honey are warm combine all of the ingredients in a blender or a bowl and mix well.

Assembly:

Dip dry strawberries in the chocolate and place on a clean plate. Make sure not to get too much chocolate on the strawberry or it will all drip off. Once the plate is full place it in the freezer for 20 minutes for the chocolate to harden. Remove from the freezer and enjoy! This chocolate can also be used as a fondue for dipping fruit (just skip the freezer step) or poured into molds and made into chocolate bars.

Recipe submitted by April, Las Vegas, NV

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Coconut Flour Strawberry Shortcake Medallions

photo by recipe author

Servings: 27 cookies
Preparation Time: 1 hour 15 minutes

1 pound of strawberries, de-stemmed, cored and sliced thin
1/3 cup and 1 tablespoon Gold Label Organic Virgin Coconut Oil
1/2 cup and 2 tablespoons coconut flour
1/3 cup honey
2 large eggs
1/2 teaspoon vanilla extract
vanilla bean caviar from 3″ vanilla bean, optional

Rinse and clean 1 pound of strawberries. Remove the stems and cores, and slice thinly. In a thick bottomed pan, melt 1 tablespoon coconut oil, add the strawberries. Bring to a boil, then reduce heat until simmering. Stir regularly. Simmer at low heat reducing strawberries until they measure 1/2 cup. It will take about 50 minutes. Cool strawberry jam thoroughly before proceeding to the next step.

Sift coconut flour and pack into 1/2 cup measurement. Cut the excess off the top with a straight knife. Place into a bowl, along with remaining coconut oil, eggs, honey, vanilla and vanilla bean caviar. Whip with a hand mixer for 1-2 minutes. Allow cookie dough to rest for 5 minutes to allow coconut flour to absorb the liquids. The cookie dough will be very soft.

Place cooled strawberry jam in with the cookie dough and lightly stir. You are looking for a swirled effect in the cookies as shown in the photograph.

Preheat oven to 325°F. Lightly grease a cookie sheet.

Drop by level tablespoons onto the cookie sheet. Moisten fingertips with coconut oil and lightly pat and tap the cookie dough into a round shape.

Bake for 10 minutes. Cookies will lose their shiny look when done, and will feel firm to the touch. If pressing lightly leaves a dent, bake 1-2 more minutes.

Recipe submitted by Starlene, Phoenix, AZ

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Coconut Oil Chocolate-Walnut Freezer Fudge

Coconut Oil Chocolate Walnut Freezer Fudge

photo by recipe author

Servings: 24
Preparation Time: 5 minutes, plus chilling

2 cups virgin coconut oil (this is a good time to break out the Gold Label)
1 cup raw or natural unsweetened cacao powder
1/3 cup grade B maple syrup (you could also substitute honey)
1 1/2 cups walnuts (raw or roasted), roughly chopped

1. Whip coconut oil in the bowl of a standing mixer until fluffy (2-3 minutes).

2. Add cocoa powder and maple syrup and continue to whip until completely combined (about 1 minute, but you might need to scrape the sides a couple of times).

3. Add chopped walnuts and mix just to combine.

4. Spread into a 9″x9″ baking pan. Chill in the refrigerator until set (at least 1 hour). Cut into squares and enjoy (store in the fridge or freezer).

Recipe submitted by Sarah, Marietta, GA

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Almond Coconut Bars

Almond Coconut Bars Recipe

photo by recipe author

Servings: 24
Preparation Time: 10 minutes + chill time

2 cups whole raw almonds
1 cup shredded unsweetened coconut
1/2 cup almond butter
2/3 cup virgin coconut oil
1 tablespoons coconut flour
1/2 teaspoon salt
1 1/2 tablespoons molasses or honey
1 tablespoon vanilla extract
3 oz 70-85% dark chocolate

1. Melt coconut oil in a small saucepan on the stove on low heat.

2. Line a 9×9″ baking pan with wax paper.

3. Pulse almonds in food processor until it resembles coarse sand (the goal is something a little coarser than almond meal).

4. Add the rest of the ingredients EXCEPT the chocolate to the food processor and pulse until it forms a textured paste (the bits of almond and coconut shouldn’t be too small). I also finish with a good stir by hand to make sure all the ingredients are incorporated evenly.

5. Pour into baking pan and smooth out to the corners. Refrigerate until set, at least 1 hour.

6. Melt chocolate in a double boiler. Drizzle over almond coconut base and spread with a spoon or rubber spatula until evenly coated. Place bars back in refrigerator for approximately 5 minutes, until chocolate is solid but still a little soft (for ease of cutting). Cut into bars and store in a plastic container in the fridge.

Recipe submitted by Sarah, Marietta, GA

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