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Gluten Free Desserts and Sweets

Coconut Chocolate Candy

Coconut Chocolate Candy Recipe photo
Coconut Chocolate Candy
photo by recipe author

Servings: 3-4
Preparation Time: 15 minutes

1. Place all ingredients in a double boiler or in a glass measuring cup in a pot of boiling water.

2. Melt ingredients, continually whisking until smooth.

3. Remove from heat and pour into silicon candy molds.

4. Place molds in fridge and let harden.

5.Keep any uneaten candy in the fridge or in a cool place.

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Grain Free Vanilla Chocolate Fudge Marble Cake

Grain Free Vanilla Chocolate Fudge Marble Cake Recipe photo
Grain Free Vanilla Chocolate Fudge Marble Cake
photo by recipe author

Servings: 8-10
Preparation Time: 15 minutes

CHOCOLATE FUDGE CAKE BATTER

VANILLA CAKE BATTER

{8 oz fresh raspberries to garnish}

Preheat oven to 350 degrees ºF. Generously grease a 9 in cake pan (springform pan works great too) with coconut oil or butter.

Slowly melt chocolate over low heat. Whip together remaining chocolate fudge batter ingredients with the chocolate and set aside.

In a large bowl, thoroughly mix together all wet vanilla cake ingredients. Sift in dry ingredients.
Blend again, scrape down sides of bowl and blend again. Pour batter into greased baking pan.
Use a spoon to drop chocolate fudge on top of vanilla cake. The top will be filled with chocolate! Using a toothpick, swirl together the two batters, you do not need to completely mix, just make a few swirls.

Bake for 35-40 minutes or until a tester of the center comes out clean.

Allow cake to cool completely on a cooling rack before removing from the pan.

Garnish with raspberries or whatever fresh berries you may find or even homemade whipped cream or ice cream. Store any left over cake in the refrigerator.

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Chocolate Coconut Macaroons with Chocolate Glaze

Chocolate Coconut Macaroons with Chocolate Glaze Recipe photo
Chocolate Coconut Macaroons with Chocolate Glaze
photo by recipe author

Servings: 6-8
Preparation Time: 10 minutes

Macaroons:

Glaze:

Preheat oven to 250 degrees ºF. Line a baking sheet with parchment paper.

In a mixing bowl, sift together all dry macaroon ingredients, removing any clumps.

Add coconut milk and syrup string till a thick batter forms.

Firmly pack coconut batter into a 1 1/2 tablespoon cookie scoop by scooping and dragging along the sides of bowl. Drop onto baking sheet.

Bake for 40 minutes.

Transfer to a cooling rack to allow macaroons to harden.

Glaze:

Heat one cup water in a small saucepan. Place cacao butter in a heatproof bowl, and melt over simmering water. Remove from heat and whisk in remaining ingredients.

Allow the chocolate glaze to briefly cool and thicken, however, do not allow glaze to harden.

Dip macaroons in chocolate and place on frozen cookie sheet. This will quickly harden the glaze. Allow the macaroons and glaze to set before serving.

Chill macaroons in refrigerator for 30 minutes. Macaroons are best served chilled.

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

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

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Flourless Coconut Lemon Cookies

Flourless Coconut Lemon Cookies Recipe photo
Flourless Coconut Lemon Cookies
photo by recipe author

Servings: 12-15
Preparation Time: 10 minutes

  • 3/4 cup
    coconut cream concentrate, softened*
  • 1/4 cup cashew butter (I prefer fresh grind, jarred has added oils)
  • 2/3 – 3/4 cup granulated sugar
  • 1 egg
  • 1/4 cup FRESH lemon juice, strained (about 1 lemon)
  • 1 tablespoon grated lemon peel
  • 1 teaspoon baking powder (gluten and corn free)
  • dash of sea
    salt

Preheat oven to 350 degrees ºF.

Place the softened coconut cream in a food processor and pulse until smooth.

Add in the remaining ingredients and process until combined and lemon peel has disappeared.

Depending on how soft your coconut cream was, you may need to place the dough in the refrigerator for a few minutes to harden.

Once dough is hard enough, roll it into about one inch balls. Place the balls on a parchment lined cookie sheet and slightly press down. The cookies will spread slightly.

Bake in preheated oven about 10-12 minutes or until slightly brown around edges.

Let the cookies cool for a few minutes to help them set up then transfer to a cooling rack.

Store in an airtight container and refrigerate if you prefer a harder cookie.

Notes:

*To soften the coconut butter, place the open jar in a saucepan of simmering water. Most have a thick layer of coconut oil on the top, remove that to use for something else. You want to use all butter in this recipe or the oil will cause these to spread too much!!

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Coconut Milk Honey Crème Brûlée

Coconut Milk Honey Creme Brulee Recipe photo
Coconut Milk Honey Crème Brûlée
photo by recipe author

Servings: 4
Preparation Time: 20 minutes

Caramel Sauce:

Preheat oven to 300 degrees ºF.

Heat coconut milk, honey, salt and vanilla on low flame, stirring occasionally. Heat to steaming but not boiling.

Whisk egg yolks in a large, separate bowl until lightly colored. Slowly drizzle heated coconut milk mixture into egg yolks. Whisk briskly while drizzling.

Put 4 empty custard/Crème Brûlée cups into an 8″x8″ pan. Heat enough water to add to the 8×8 pan to cover cups halfway up the outsides. (An 8×8 glass baking dish may also be used if you don’t have Crème Brûlée cups. Just put the dish into a larger one and pour the hot water into the larger pan, coming up halfway up the sides of the inside pan).

Ladle the Crème Brûlée mixture into the cups (or the glass baking dish). Carefully put the pan into the oven. Bake 45 to 50 minutes. Tops of custard should be brown and center should be nearly set; not too wiggly. Carefully remove pan from the oven. Remove cups from the water bath and set out to cool.

Top custard with caramel sauce. Cover and refrigerate overnight. Serve cold.

Caramel Sauce:

Combine coconut milk, salt and honey in a saucepan. Heat until just boiling, stirring occasionally.
Cook about 15 minutes until sauce is reduced and turns a caramel color. Remove from heat. Pour over Crème Brûlée. Chill overnight.

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

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Coconut-Cardamom Dipped Strawberries

Coconut-Cardamom Dipped Strawberries Recipe photo
Coconut-Cardamom Dipped Strawberries
photo by recipe author

Servings: 8-10
Preparation Time: 20 minutes

Rinse the berries and let them dry completely on paper towels.

Warm the coconut cream concentrate, coconut oil, honey, and cardamom just enough to stir it all together. Chill the mixture until it is the texture of frosting (5-15 minutes). Dredge the strawberries in the mixture and either eat them right away or let them chill to set up the coating.

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No Bake Dark Chocolate Dipped Coconut Macaroons

No Bake Dark Chocolate Dipped Coconut Macaroons Recipe photo
No Bake Dark Chocolate Dipped Coconut Macaroons
photo by recipe author

Servings: 16-18
Preparation Time: 30 minutes

1. Combine coconut, coconut flour, and sea salt in a bowl or food processor. Add coconut oil, honey and vanilla extract. Combine until the “dough” starts to stick together. If it doesn’t, add more honey or coconut oil. Give the dough a taste to see which one, if you want your macaroons to be more sweet, add honey! If they taste just right, add coconut oil!

2. Stick your mixture in the freezer for about 5 minutes. In the meantime, melt your chocolate in a double boiler.

3. Prepare a baking sheet with parchment paper. Roll the dough by tablespoon and dip each macaroon in the dark chocolate. When you have prepared all the macaroons, drizzle dark chocolate on the top using a spoon (and a quick wrist – the key to those drizzles is to flick the wrist, not the hand)!

4. Place the baking sheet in the freezer for 5 minutes. Serve or store in the fridge and share with friends

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Dairy Free Blueberry Cheesecake

Dairy Free Blueberry Cheesecake Recipe photo
Dairy Free Blueberry Cheesecake
photo by recipe author

Servings: 10
Preparation Time: 20 minutes

Bottom Crust Layer:

  • 2 cups walnuts (or pecans)
  • 1/2 cup medjool dates (or raisins)
  • Pinch of sea
    salt
  • optional: 1/2 t
    cinnamon

Cheesecake Layer:

  • 1 1/2 cups raw macadamia nuts or cashews (soak for 2 to 4 hours for easier blending)
  • 3/4 cup
    coconut oil, melted
  • 1/3 cup lemon juice
  • 1/2 cup
    maple syrup or
    honey
  • 1 teaspoon
    vanilla extract
  • 1-4 tablespoons water, as needed, less water will be needed if nuts were soaked first.

Fruit Layer:

  • 3 cups blueberries, cherries or raspberries (or your favorite fruit/berry)
  • 3 tablespoons blueberry jelly (no refined sugar added) – or use a little
    honey

Line an 8″ pie dish or spring form cake pan with parchment paper. Or you can line a muffin pan to make 12 mini cheesecakes which are cupcake sized.

Pulse walnuts, dates and salt together in a food processor until mixture is crumbly, but be careful not to over process into nut butter. Press crust mixture into bottom of lined pie pan.

Puree cheesecake layer ingredients together in a food processor or high speed blender. Spoon over the bottom crust layer.

Stir blueberries in the jelly to create a nice shiny glaze. Gently top cheesecake with fruit topping.

Set in fridge, or the freezer to set for couple hours, this cheesecake stores very well in the freezer, just let it thaw for a few minutes or so before serving.

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