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Gluten Free Desserts and Sweets

Coconut Peanut Butter Fudge

 

Coconut Peanut Butter Fudge
Coconut Peanut Butter Fudge
photo by recipe author

 

Servings: 64 pieces
Preparation Time: 1 hour, 30 minutes

Peanut Butter Layer:

  • 1/2 cup creamy peanut butter
  • 3 tbsp butter
  • 1/4 cup honey
  • 2 tbsp water
  • 2 tsp vanilla extract
  • 1 pound cane sugar, powdered (I use Magic Bullet)
  • 1/2 cup powdered milk

Chocolate Layer:

  • 2/3 cup homemade coconut milk
  • 6 oz. semi-sweet or dark chocolate chips

Glaze:

  • 1/2 cup cane sugar, powdered (I use Magic Bullet)
  • 1 tbsp organic butter, melted
  • 2 tsp homemade coconut milk
  • 1/2-1 tsp water, as needed

Garnish:

  • 1/3 cup coarsely chopped unsalted peanuts

Line an 8 x 8 x 2-inch square baking pan with waxed or parchment paper; lightly grease with coconut oil or butter.

Peanut Butter Layer:

Heat together peanut butter and butter in medium-size saucepan over low heat until melted. Stir in honey, water and vanilla. Remove from heat.

Gradually stir in powdered cane sugar and powdered milk until blended. Knead with hands if necessary. Turn into prepared pan; pat out firmly to evenly cover bottom of pan. Let cool, then score top with a fork.

Chocolate Layer:

Heat cream in small saucepan over low heat just until tiny bubbles appear around edge of pan. Remove from heat. Add chocolate chips; let stand for about 30 seconds. Stir until smooth. Pour chocolate over peanut butter layer, spreading to cover completely. Refrigerate until firm, at least 1 hour.

Glaze:

Stir together powdered cane sugar, melted butter, coconut milk and water (if needed) in a small bowl. For best results, use an offset spatula to carefully spread glaze over top of chocolate layer. Sprinkle evenly with chopped peanuts, if desired.

Refrigerate about 2 hours or until firm enough to cut. Lift fudge out of pan and carefully remove waxed paper. Cut into 64 small pieces. Small truffle cups or mini cupcake liners work well for gift giving, if desired. Place one piece of fudge into each liner and wrap in plastic wrap.

Sheri from Avon, IN won $50 for this recipe and photo! Submit your recipes and photos here!

 

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Coconut Chocolate Bites

Coconut Chocolate Bites
Coconut Chocolate Bites
photo by recipe author

 

Servings: 12
Preparation Time: 10 minutes

Combine all ingredients except for the chocolate in a food processor and whirl until well-combined.

Scoop out mixture and roll into 12 balls. Chill for 30 minutes on a baking sheet or pan.

Melt chocolate in a saucepan over low heat.

Carefully dip tops of the bites in the chocolate, and return them to the baking sheet. Chill until the chocolate has hardened.

Stephanie from Rio Rancho, NM won $50 for this recipe and photo! Submit your recipes and photos here!

 

*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.

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Can’t Beat Gluten Free Beet Cookies

Can't Beat Gluten Free Beet Cookies
Can’t Beat Gluten Free Beet Cookies
photo by recipe author

 

Servings: 12
Preparation Time: 30 minutes

  • 1 cup almond flour
  • 1 cup cassava flour
  • 1/3 cup coconut oil, softened
  • 1 medium beet, peeled and chopped
  • 4 Mejdool dates, pits removed
  • 1 egg
  • 1 teaspoon vanilla
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

Preheat over to 350° F. Line a cookie sheet with parchment paper.

Mix the almond flour, cassava flour, baking powder, and salt in a large bowl.

Place the beets, Mejdool dates, egg, and vanilla in a blender or food processor and blend until smooth.

Pour the blended mixture into the bowl with the dry ingredients and stir. Add the coconut oil and mix well.

Scoop dough into balls, gently patting each one flat before placing on the lined cookie sheet.

Bake for 12-15 minutes.

Allow the cookies to cool for two minutes and then transfer to wire rack to cool completely.

Kathryn from Boise, ID won $50 for this recipe and photo! Submit your recipes and photos here!

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Gluten Free Tropical Pina-Coco-Nut Fruitcake

Gluten Free Tropical Pina-Coco-Nut Fruitcake
Gluten Free Tropical Pina-Coco-Nut Fruitcake
photo by recipe author

 

Servings: 12 small loaves and 6 muffins or 24-30 muffins
Preparation Time: 2 hours

  • 1 1/2 cups grated organic apples
  • 1/2 cup orange juice concentrate (frozen)
  • 1/2 cup chopped dates
  • 1/4 cup coconut oil, melted
  • 1/4 cup coconut flour
  • 1/2 cup flaked or shredded coconut
  • 1/2 teaspoon salt
  • 1 1/2 cup rolled oats
  • 1/2 cup walnuts
  • 1/2 cup pecans
  • 2 tablespoons candied (with honey) orange rinds
  • 1 cup dried pineapple chunks
  • 4 cups mixed and diced dried fruits: raisins, mango, figs, bananas, apples, cherries, cranberries, pears,
    blueberries, etc.

Mix everything together thoroughly, press firmly into molds.

Bake at 325° for 25 – 40 minutes, depending on whether loaves or muffins are selected. Watch carefully.

Remove from oven and allow to fully cool before removing from molds. Enjoy with cold milk.

Diane from Hubert, NC won $50 for this recipe and photo! Submit your recipes and photos here for a chance to win $50!

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Grain Free Coconut Granola Bars

Grain Free Coconut Granola Bars
Grain Free Coconut Granola Bars
photo by recipe author

 

Servings: 16
Preparation Time: 45 minutes

Preheat the oven to 350° and line a 8×8 pan with parchment paper or use a silicone muffin pan. Set aside.

In a large bowl, combine nuts, coconut, cinnamon, salt, chocolate chips, and almond or coconut flour.

In a small bowl mix together coconut oil, honey/maple syrup, and almond butter.

Pour coconut oil mixture on the dry ingredients and mix until fully incorporated. Add the egg and stir again.

Pour mixture into the prepared pan and press down to make very firm, as evenly as possible. This is an important step to get them to hold together.

Bake for 30 minutes, the edges will be slightly brown.

Once removed from the oven, press down again using a spatula.

Store covered at room temperature.

Kristin from Easley, SC won $50 for this recipe and photo! Submit your recipes and photos here!

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Gluten Free Oh “Hoppy” Day Carrot Cookies

Gluten Free Oh Hoppy Day Carrot Cookies
Gluten Free Oh “Hoppy” Day Carrot Cookies
photo by recipe author

 

Servings: 7-10
Preparation Time: 25 minutes

Preheat your oven to 360° F.

Combine all ingredients into a bowl and stir together.

Flatten batter out on a baking sheet lined with parchment paper. Cut bunny shapes with cookie cutters.

Bake cookies for 10 – 15 minutes. Allow to cool before serving.

Gigi from Los Angeles, CA won $50 for this recipe and photo! Submit your recipes and photos here for a chance to win $50!

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Almond Flour Raspberry Coconut Chocolate Tart

Almond Flour Raspberry Coconut Chocolate Tart
Almond Flour Raspberry Coconut Chocolate Tart
photo by recipe author

 

Servings: (1) 9 inch tart
Preparation Time: 15 minutes + chilling time

Crust:

Filling:

  • 1/2 cup coconut milk*
  • 6 ounces bittersweet chocolate chips
  • 1/4 cup organic raspberry preserves
  • 2 cups fresh whole organic raspberries

Source ingredients that are pesticide free.

Grease a 9 inch tart pan, with a removable bottom, with coconut oil.

Combine all crust ingredients in a bowl and mix well. Press crust mixture evenly into prepared tart pan.
Put bittersweet chocolate chips in a medium bowl. Bring coconut milk to a boil in a small saucepan; immediately pour coconut milk over chocolate and allow to sit for one minute, then stir until smooth. Add raspberry preserves, combine well.

Pour chocolate filling into the prepared crust. Decorate the top with fresh whole raspberries and put the tart in the fridge to cool completely for 1-2 hours, up to overnight. Serve cold with whipped cream, if desired.

Make Your Own Coconut Milk

*For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Recipe and photo by Orissa. Submit your own creative coconut recipes here for a chance to win $50!

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Coconut Milk Sweet Potato Breakfast Custard

Coconut Milk Sweet Potato Breakfast Custard
Coconut Milk Sweet Potato Breakfast Custard
photo by recipe author

 

Servings: 8
Preparation Time: 1 hour 15 minutes

  • 1 1/2 pounds sweet potatoes – baked, cooled and peeled
  • 14 ounces coconut milk*
  • 4 large eggs
  • 1/2 cup raw honey
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice

Heat oven to 350° F.

Place all the ingredients in a blender and blend until very smooth. Pour the mixture into a greased pie plate and bake for 50 minutes – 1 hour. The center should be set and jiggly.

Cool before serving. Keep in the refrigerator.

Make Your Own Homemade Coconut Milk

*For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Jennifer from Sulphur, LA won $50 for this recipe and photo! Submit your recipes and photos here!

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