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Gluten Free Desserts and Sweets

Coconut Oil Chocolate Movie Bon Bons

Coconut Oil Chocolate Movie Bon Bons

Coconut Oil Chocolate Movie Bon Bons (photo by recipe author)

Servings: 10 bon bons
Preparation Time: 30 minutes

  • 2 tablespoons coconut oil
  • 4 oz dark chocolate or chocolate chips
  • Ice cream or sherbet, any flavor

Cool a cookie sheet in the freezer for 15 minutes.

Melt the coconut oil in a saucepan over low heat, then stir in chocolate until dissolved. It should barely be warm, not hot. The chocolate mixed with coconut oil will stay melted as it cools.

Remove cookie sheet when cold and layer with wax paper.

Use a small melon baller or round measuring teaspoon to make 20 small ice cream or sherbet balls. Place the balls on the wax paper covered cookie sheet, and place back in the freezer for 15 minutes.

Use a toothpick to dip each ball in chocolate and place back on the cold cookie sheet. Store in the freezer or serve on a pre-cooled plate.

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Squeaky Clean Coconut Wonder Bars


Squeaky Clean Coconut Wonder Bars Recipe photo

Squeaky Clean Coconut Wonder Bars (photo by recipe author)

Servings: 12 bars
Preparation Time: 15 minutes

For the crust:

For the topping:

Stir together the crust ingredients, incorporating everything well. It should stick together without being too oily or wet. Press firmly into an 8×8 baking dish.

Mix together the topping ingredients, using enough coconut cream to thoroughly moisten the coconut flakes and hold everything together. Spread evenly over the crust and then press down firmly into the crust.

Refrigerate for at least 1 hour, or until the coconut oil is solidified and you can cut squares without everything crumbling.

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Individual Strawberry Coconut Rhubarb Crisps


Individual Strawberry Coconut Rhubarb Crisps Recipe photo

Individual Strawberry Coconut Rhubarb Crisps (photo by recipe author)

Servings: 2
Preparation Time: 15 minutes

Preheat the oven to 350 degrees ºF.

In a small bowl, stir together the strawberries, rhubarb, and one tablespoon of arrowroot to coat. Stir in the teaspoon of honey and the vanilla.

In another small bowl, stir together the almond flour, coconut, and remaining arrowroot. Use a fork to cut in the butter, and then stir in the remaining honey. It will be fairly wet.

Lightly butter two, 8 ounce ramekins. Divide the fruit mixture evenly between both, and then use a spoon to spread the topping evenly over the fruit. Place the ramekins in a baking dish with a rim, as you will get some spill-over from the bubbling fruit.

Bake for 45 minutes, or until the topping is lightly browned and the fruit juices are bubbly and appear to be thickened. Serve hot or at room temperature.

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Coconut Coffee Ice Cream

 

Coconut Coffee Ice Cream Recipe photo

Coconut Coffee Ice Cream (photo by recipe author)

Servings: 7 half-cup servings
Preparation Time: 10 minutes

  • 15 oz full fat coconut milk*
  • 6 tablespoons honey
  • 1/2 cup brewed coffee
  • 1 teaspoon espresso powder (or finely ground darkly roasted coffee)
  • 1 cup unsweetened almond milk

In a saucepan gently heat the coconut milk and honey until the honey has dissolved. Remove from heat and stir in the brewed coffee, espresso powder and almond milk.

Chill thoroughly before pouring into ice cream maker. Make according to your ice cream maker’s instructions.

Remove to another container and freeze until solid. Let come to room temperature for about 10 minutes prior to scooping.

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

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Gluten Free Coconut Pie Crust

Gluten Free Coconut Pie Crust Recipe photo

Gluten Free Coconut Pie Crust photo by recipe author

Servings: 8
Preparation Time: 15 minutes

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Coco’n’oat Balls

Coco n oat Balls Recipe photo

Coco’n’oat Balls photo by recipe author

Servings: 12
Preparation Time: 10 minutes

Stir together oil, cocoa, honey, almond butter and salt in a mixing bowl. Add coconut and oats and mix until coated. Line cookie sheet with wax paper. Form mixture into tiny balls and place on wax paper. Freeze for a couple hours and enjoy!

This recipe is very forgiving. Add or subtract amounts to taste.

Option:
Instead of steel-cut oats, use 1 1/2 cups old fashioned oats and eat straight from the bowl without freezing.
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Chocolate Coconut Pots de Crème

Chocolate Coconut Pots de Crème Recipe photo
Chocolate Coconut Pots de Crème
photo by recipe author

Servings: 5-6
Preparation Time: 6 minutes + chill time

Heat 3/4 cup or 1/2 can of full fat coconut milk in a small saucepan on the stovetop until it is steaming hot but not boiling.

While it is heating, break 2 eggs directly into a blender. Add the semi-sweet or bittersweet chocolate chips or roughly chopped chunks, honey and vanilla. Cover the blender jar and turn on. It will be rough with the chocolate but just keep it going for 30 seconds or so.

Carefully remove the lid and begin pouring in the hot coconut milk in a slow stream so as to gradually heat the eggs. The more you pour in, the more the mixture will smooth out. When all the coconut milk is incorporated, pour into ramekins (5 or 6) and chill in refrigerator until ready to eat (at least 3 hours).

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

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Poppy Seed Torte (Grain-free)

Coconut Chocolate Candy Recipe photo
Poppy Seed Torte (Grain-free)
photo by recipe author

Servings: 10
Preparation Time: 15 minutes

Recipe: 1. Preheat the oven to 300 degrees ºF. Grease a 9-inch springform pan and line the bottom with parchment paper.

2. Using a coffee or spice grinder, grind the poppy seeds in batches for about 25 seconds. (The seeds will become slightly sticky.) Combine with the baking powder in a large bowl.

3. In a saucepan over low heat, melt the butter, coconut cream concentrate, and honey together. Set aside to cool.

4. In a mixer fitted with a paddle, beat the egg yolks until slightly thickened. Add the sugar and vanilla. Slowly pour in the melted butter, honey, and coconut cream concentrate. Now add the poppy-seed mixture. Beat until well combined. Return the batter to the large bowl.

5. Clean mixer bowl and use a whisk attachment to beat the egg whites until they form soft peaks. Fold them gently into the batter until well combined and pour into the prepared pan. Bake for 45 to 50 minutes until top has set. Cool on a wire rack for at least an hour before unmolding. Dust with powdered sugar before serving.

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