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Gluten Free Desserts and Sweets

Triple Coconut Fat Bombs

Triple_Coconut_Fat_Bombs
Triple Coconut Fat Bombs
photo by recipe author

 

Servings: approximately 35
Preparation Time:  15 – 20 minutes

Stir chia seeds in water, set aside to soak for ten minutes.

On low heat, warm coconut cream concentrate until smooth, then remove from heat and add honey and coconut oil. Mix well.

Combine creamy coconut mixture with vanilla, coconut flakes and chia seeds. Add optional chocolate chips. Combine thoroughly. You can use a stand mixer, or mix by hand.

Form into bite size balls and place on cookie sheet. Refrigerate until chilled.

Roll chilled balls in cocoa powder, if desired.

Serve immediately, or save some for later and enjoy while on a walk, hike, or post-workout.

Prepared by Lynelle. Photo by Orissa.

 

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Pie in a Jar

Pie_in_a_Jar
Pie in a Jar
photo by recipe author

 

Servings: 2 pies
Preparation Time: 15 minutes

Base Filling
(makes about 4 servings)

Blueberry Peach Pie
(1 serving)

  • 1/4 cup pistachios
  • 1 tablespoon coconut flakes
  • 1 date (or 1 tablespoon raisins)
  • 1 teaspoon coconut oil
  • 2-3 tablespoons base filling
  • 4 thin slices peaches
  • 6-8 blueberries
  • Dash cinnamon
  • Dash ginger
  • 1 teaspoon whipped coconut cream

Coconut Cream Pie
(1 serving)

  • 1/4 cup almonds (or other nut)
  • 1 tablespoon coconut flakes
  • 1 date (or 1 tablespoon raisins)
  • 1 teaspoon coconut oil
  • 2-3 tablespoons base filling
  • 1/4 cup toasted coconut flakes
  • 2-3 tablespoons whipped coconut cream

For base filling: In a blender, puree cashews, yogurt, coconut and vanilla for about 4-5 minutes or until completely smooth. Refrigerate for about 2-3 hours before serving. Store any leftovers in fridge for up to 3 days.

For Blueberry Peach: In a blender, pulse together pistachios, coconut flakes, date and coconut oil until mixture is crumbly. Spoon mixture into a clean half-pint jar and press onto bottom of jar. Spoon in base filling. Top with peaches, blueberries, cinnamon, ginger and coconut cream. Store, sealed, in fridge until ready to serve.

For Coconut Cream: In a blender, pulse together almonds, coconut flakes, date and coconut oil until mixture is crumbly. Press into bottom of half-pint jar. Spoon base filling into jar. Top with almost all of the toasted coconut flakes. Top flakes with whipped coconut cream. Sprinkle any remaining coconut flakes on top. Store, sealed, in fridge until ready to serve.

Courtney from Columbus, KS won $50 for this recipe and photo!  Submit yours here!

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Flourless Chocolate Creme Tortes with Whipped Cream

Flourless_Chocolate_Creme_Tortes_with_Whipped_Cream
Flourless Chocolate Creme Tortes with Whipped Cream
photo by recipe author

Servings: 14-18 servings
Preparation Time: 15-25 minutes

Flourless Chocolate Torte:

Whipped Cream:

1 tablespoon cocoa powder for dusting

Preheat oven to 350 degrees °F

Grease individual ceramic baking dishes or muffin tins

Flourless Chocolate Tortes:

Combine the chocolate, coconut oil, and butter in a double-boiler. (You may also use a heatproof bowl over a pot with an inch of water in it as a makeshift double-boiler). Stir gently over heat until it is just melted and combined. Remove from heat.

Combine eggs, sugar, and salt in a mixing bowl and mix on medium-high speed until it is fluffy, thick, and pale yellow. This should take about 5-8 minutes.

Gently fold half of the chocolate mixture into the egg mixture until combined, then fold in the remainder of the chocolate.

Pour the batter into your prepared pans and bake until the top is shiny and smooth and a toothpick inserted in the middle comes out with some batter still clinging to it. This takes about 8-15 minutes depending on the size of your chosen serving dishes.

Remove from heat and allow to cool slightly.

Whipped Cream:

Pour heavy whipping cream, sugar, and vanilla into a mixing bowl and mix on medium-low until soft peaks form.

Finally, place a dollop of whipped cream onto each torte and garnish with a sprinkle of cocoa powder.  Enjoy this creamy, rich dessert full of protein and healthy fats!

Marijah from Columbia, KY won $50 for this recipe and photo!  Submit yours here!

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Gluten Free Date-Pecan Cinnamon Rolls

Date_Pecan_Cinnamon_Rolls
Date-Pecan Cinnamon Rolls
photo by recipe author

 

Servings: 12
Preparation Time: 20 minutes

Filling:

  • 6-8 large dates, soaked in hot water for 30 minutes
  • 1 tablespoon cinnamon

Dough:

Glaze:

Preheat oven to 325 °F

For the filling, add hydrated dates + a few teaspoons date water and cinnamon to a mini food processor and puree.  Set aside

Whisk together the eggs, coconut oil, vanilla, and honey (or maple syrup) in a medium bowl.  In a separate bowl, combine almond flour, coconut flour, cinnamon, baking soda, sugar and salt.  Then combine dry and wet ingredients to form dough.

Roll out the dough on parchment paper and create a long rectangle.  Spread the date and cinnamon mixture evenly across the rolled out dough and sprinkle with finely chopped pecan pieces. Using the parchment paper, carefully roll up the dough into a log.  Use a sharp knife to cut 1-inch thick rolls.

Place sliced cinnamon rolls on a baking sheet covered in parchment paper. Bake for about 15-18 minutes – until lightly brown.

Remove from oven and drizzle with prepared glaze + sprinkle with reserved pecans.

Best served warm!

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

Jennifer from Fishers, IN won $50 for submitting this recipe and photo!  Submit your coconut recipes and photos!

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Pina Colada Gummy Snacks

Pina_Colada_Gummy_Snacks
Pina Colada Gummy Snacks
photo by recipe author

 

Servings: approximately 20
Preparation Time: 15 minutes

  • 14 ounces coconut milk*
  • 1 ½ cups cubed fresh pineapple (thaw first if using frozen)
  • 4 tablespoons grass fed gelatin
  • 4 tablespoons maple syrup

In a blender or food processor, puree coconut milk and pineapple until smooth.

Heat puree in a medium pan to a very low boil. Continue to simmer for about 1 minute. Turn off heat.

Whisk (or use hand held mixer on low) in the maple syrup; then add in gelatin, 1 tablespoon at a time. Continue to whisk (or blend) until gelatin is completely dissolved. Pour into a shallow baking dish.

Place in fridge to set for at least 2 hours.

Once set, cut into squares and serve immediately; or store in an airtight container in fridge to enjoy later.

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

Missy from Oceanside, CA just won $50 for this recipe and photo!  Submit yours here!

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Cutesy Cannoli Cups

Cutesy_Cannoli_Cups
Cutesy Cannoli Cups
photo by recipe author

Servings: 8

Preparation Time: 2 hours

The Crust Cups:

The Filling:

  • 1 cup raw almonds – must be soaked for at least 4 hours & drained before use
  • 1 tablespoon arrowroot starch
  • 2 tablespoon raw honey
  • 2 teaspoon vanilla
  • 1/2 teaspoon lemon juice

Tip:  The filling can be made the day before to give it more time to set up.

Preheat oven to 400 degrees °F

Crust Cups:

In a mixing bowl, combine almond flour, coconut flour, arrowroot starch and salt.  Cut in shortening, vanilla and honey until crumbly.  Slowly pour in milk until mixture forms a dough ball – adding more milk if necessary.

Press pieces of dough into greased muffin tins.  Bake for about 12-15 minutes or until slightly brown.  Remove from oven and let cool completely.

Filling:

In a high powered blender, combine ingredients for filling and puree at least 3 minutes or until completely smooth.  The longer you blend, the less grainy the texture will be.

Refrigerate filling for at least 2 hours.

Spoon a dollop of filling into each prepared cup and top with drizzled chocolate, cocoa powder or berries.  Enjoy!

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

Courtney from Columbus, KS just won $50 for submitting this recipe and photo!  Submit yours here!

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Coconut Honey Chocolate Bites

Coconut_Honey_Chocolate_Bites
Coconut Honey Chocolate Bites
photo by recipe author

Servings: 6
Preparation Time:  30 minutes

Warm the coconut oil until it is liquid. Add in all ingredients except for the chocolate. Mix well.

Line a shallow pan with parchment paper or foil and lay out the coconut mixture and pat it down to flatten evenly. Pop it in the freezer until solid.

Melt chocolate using a double boiler and pour over the solid coconut-honey mixture. Let it set in the freezer

Once the top chocolate layer hardens, remove it from the freezer and cut it into bite size pieces or squares. Keep refrigerated.

Sheetal from Foster City, CA just won $50 for this recipe and photo! Submit yours here.

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Sweet Potato Coconut Pudding

Sweet_Potato_Coconut_Pudding
Sweet Potato Coconut Pudding
photo by recipe author
Servings: 4-5
Preparation Time:  15 minutes
  • Cinnamon & Sucanat Shaker (3 parts sucanat to 1 part cinnamon)
  • Coconut Whipped Cream

Preheat oven to 350 degrees ºF.

Coat a 7″ x 11″ glass baking pan with coconut oil.

Put all ingredients into a food processor; process until smooth scraping down sides with a rubber spatula and processing again for consistency. Spread mixture into baking pan.

Bake for 40 minutes. Spoon pudding into serving dishes. Dust with cinnamon/sucanat. Serve with coconut whipped cream.

Charlene from Wareham, MS just won $50 for this recipe and photo! Submit yours here.

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