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Gluten Free Desserts and Sweets

No Bake Triple Coconut Seed Bars


No Bake Triple Coconut Seed Bars Recipe Photo

No Bake Triple Coconut Seed Bars (photo by recipe author)

Servings: 20
Preparation Time: 10 minutes

In a large mixing bowl, combine coconut cream concentrate with coconut oil, vanilla, and raw honey. Stir well with a fork until combined.

Add the coconut flakes, chia seeds, hemp seeds, flax seeds, tapioca starch, and salt. Combine very thoroughly with a fork until homogenous.

Scrape mixture into a 9×13 pan. Pat down evenly with a spatula or clean hands. Cover and refrigerate several hours, or until hardened.

Remove from refrigerator and cut into 2″ squares. Return to refrigerator for storage. Makes a great high-energy gluten-free snack!

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Flourless Pumpkin Coconut Butter Cookies


Flourless Pumpkin Coconut Butter Cookies Recipe Photo

Flourless Pumpkin Coconut Butter Cookies

Servings: 15-18
Preparation Time: 10 minutes

Preheat oven to 350 degrees ºF.

Place the coconut cream concentrate, pumpkin and egg in a food processor and combine until smooth. Add in the sweetener, spices and salt and mix well. Place the batter in a bowl and stir in chocolate chips, if using.

Spoon the dough onto a parchment lined cookie sheet. Slightly press down the dough since these will not spread. If dough is too sticky, bake for a few minutes, remove and then you will be able to press down.

Bake in preheated oven for about 15 minutes. Remove cookies and place on a cooling rack to set up. Store in an airtight container, I prefer a glass jar.

Notes
*To soften the coconut cream concentrate, place the jar into a saucepan filed with water. Heat over medium heat until it has softened.

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Superfood Chocolate Cups


Superfood Chocolate Cups Recipe Photo

Superfood Chocolate Cups (photo by recipe author)

Servings: 24
Preparation Time: 10 minutes

Line 24 mini muffin pan cups with a paper liner; set aside.

Allow coconut oil to liquefy (warm over low heat in a saucepan if necessary) then combine remaining ingredients, mixing until evenly distributed.

Drop mixture by tablespoon into muffin cups; place muffin tin in refrigerator to harden.

Store in refrigerator.

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Carrot Coconut Candy


Carrot Coconut Candy Recipe Photo

Carrot Coconut Candy (photo by recipe author)

Makes 40-50 pieces
Preparation Time: 1 hour

Place the grated carrot, sugar, honey, and salt in a saucepan over medium high heat. Stir until the sugar melts. Add the lemon juice and zest, reduce heat, and simmer uncovered for 30 minutes until carrots are tender and juice is syrupy. Let cool.

Transfer mixture to a food processor along with 1/2 cup of the shredded coconut and the coconut cream concentrate. Process until a thick paste forms.

Roll into truffle-sized balls and roll balls in the remaining shredded coconut. Place on a lined baking sheet.

Let dry for a day on the baking sheet before placing in a covered container where they will keep up to a week.

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Coconut Halvah Candy

Coconut Halvah Candy

Coconut Halvah Candy (photo by recipe author)

Servings: Makes approximately 1 lb.
Preparation Time: 20 minutes

1. In a small saucepan melt the honey and the coconut cream concentrate together, stirring until the mixture is thin and very hot but not simmering. Remove from heat. Add the sesame tahini and stir in vigorously with a spoon for a couple minutes. Refrigerate for 10 or 15 minutes.

2. Gently melt the chocolate in a double boiler or over very low heat. Pour 2/3 of the melted chocolate into the cooled tahini mixture and give only one or two stirs as you empty the mixture into the bottom of a bread pan lined with parchment. Drizzle the remaining 1/3 of the melted chocolate over the top of the mixture and run a butter knife through it a few times to create a marbled effect.

Chill in refrigerator for a few hours before cutting into squares. Store in a covered container in the refrigerator.

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Blueberry Coconut Cream “Ice Cream” Sandwiches


Blueberry Coconut Cream Ice Cream Sandwiches Recipe photo

Blueberry Coconut Cream “Ice Cream” Sandwiches (photo by recipe author)

Servings: About 8
Preparation Time: 30 minutes

  • 3 large eggs
  • sweetener of choice, to taste
  • Dash of vanilla extract
  • 1/4 cup of heavy cream or coconut cream
  • 5 tablespoons coconut flour
  • 1/2 cup of fresh or frozen blueberries
  • 1/8 cup – 1/4 cup of milk of choice (If your dough is too dry)
  • 13-15 oz coconut cream or full fat coconut milk, refrigerated overnight

Preheat oven to 300 degrees ºF

Line a cookie sheet with parchment paper. In a large bowl, whisk together eggs, sweetener, vanilla and cream until well mixed. Sift the coconut flour into the egg mixture and mix until smooth.

Wait for a few minutes until thick. Add the blueberries and milk if needed. Drop 1 tablespoon sized cookies onto cookie sheet. (You can make them bigger if you would like!) Flatten into cookies.

Bake until golden with golden brown edges or until you think they are ready. It took mine about 20 minutes. Let cool enough to handle then transfer to fridge to get firm and cool.

Using a mixer, beat coconut cream or coconut milk until fluffy and stiff peaks start to form. Chill until firm enough to be sandwiched in cookies.Sandwich 1 tablespoon of filling between 2 cookies. Put in freezer overnight or until you think they are ready to eat.

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

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Flourless Ginger Turmeric Cookies

 

Flourless Ginger Turmeric Cookies Recipe photo

Flourless Ginger Turmeric Cookies (photo by recipe author)

Servings: 15
Preparation Time: 10 minutes

Preheat oven to 350 degrees ºF.

Place the coconut butter, egg and vanilla in a food processor and combine.

Add in the sweetener, soda and all spices, blend until combined.

Form dough into 1 inch balls and place on a parchment lined cookie sheet. Press each cookie down with your palm, these don’t spread much

Bake in preheated oven 10-15 minutes or until a bit brown.

These cookies are fragile when warm, so let them cool for a few minutes on the cookie sheet. Remove and let them cool completely on a cooling rack. They will harden up as they cool.

Store in an airtight container.

*To soften the coconut butter, place the jar in a saucepan filled with water over medium heat. Make sure you have removed the top layer of coconut oil, save it for another use.

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Gluten Free Dairy Free Whole Egg Coconut Macaroons


Gluten Free Dairy Free Whole Egg Coconut Macaroons (photo by revipe author)

Servings: 24
Preparation Time: 10 minutes

Optional:

Preheat oven to 350 degrees ºF.

Stir together all macaroon ingredients until well mixed. Scoop in desired cookie-sized amounts onto parchment or silicon baking mat lined cookie sheets, pressing dough together with your fingers to help the macaroons hold their shape.

Bake in preheated oven for 12-15 minutes, or until bottoms are nicely browned. Let your macaroons cool for about 10 minutes.

Meanwhile, melt together chocolate chips and coconut oil. Loosen each cooled macaroon from baking mat, then drizzle each with melted chocolate. Let cool, and serve!

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