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Gluten Free Desserts and Sweets

No-Bake Green Snack Bars

No-Bake Green Snack Bars Recipe photo
No-Bake Green Snack Bars
photo by recipe author

Servings: 16-32 bars
Preparation Time: 30-40 minutes

Steam greens until bright and tender, about 5-10 minutes. Add cinnamon and stir until it absorbs the steaming water. Let cool a bit.

Finely chop raisins in a food processor until they want to stick together in a big chunk. Add greens to food processor and chop/mix well. Add all other ingredients to food processor and mix well. Alternatively, mix everything in the pan if you don’t want the greens chopped up.

Press into 8×8 or 7×11 pan (bars will be thicker in 8×8 pan). Refrigerate until firm. Cut into bars with a sharp knife and freeze some to keep from eating them all in two days.

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Grain & Nut Free Fudge Brownies

Grain and Nut Free Fudge Brownies Recipe photo
Grain & Nut Free Fudge Brownies
photo by recipe author

Servings: 9-12
Preparation Time: 15 minutes

Preheat oven to 350 degrees ºF.

Melt the chocolate, butter and coconut milk in a double boiler.

Whisk the eggs and vanilla in a small bowl and set aside.

In a large mixing bowl combine the tapioca flour, cacao powder, sugar and salt. Add the egg mixture to the flour mixture and stir a couple times, doesn’t need to be combined well.

Once the chocolate is melted, pour it over the egg and flour mixture and stir until combined.

Pour batter into an 8×8 greased baking dish.

Bake at 350 for 25-30 minutes. Store in an airtight container.

Quick Notes:

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

You can also use chocolate chips or any high cacao chocolate bar in place of the 100% cacao. I wanted to make these dairy free and sugar free or I would have used my favorite chocolate chips. You may need to reduce the amount of sweetener.

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Gluten Free Coconut Cake Brownies

Gluten Free Coconut Cake Brownies Recipe photo
Gluten Free Coconut Cake Brownies
photo by recipe author

Servings: 8
Preparation Time: 15 minutes

Preheat oven to 375 degrees ºF.

In small mixing bowl mix together the first six ingredients.

In larger separate mixing bowl, blend together the next six ingredients.

Pour first mixture into second mixture and blend together. Spread into 8×11 glass cake dish oiled with coconut oil.

Bake in preheated oven for 35-40 minutes or until toothpick comes out clean. When cooled frost with a simple frosting of powdered sugar, cocoa, and coconut milk, if desired.

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

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Chocolate Coconut Peanut Butter Banana Chia Seed Pudding

Chocolate Coconut Peanut Butter Banana Chia Seed Pudding photo
Chocolate Coconut Peanut Butter Banana Chia Seed Pudding
photo by recipe author

Servings: 4
Preparation Time: 10 minutes

  • 1 and 1/3 cups almond milk (or milk of choice)
  • 1/3 cup chia Seeds
  • 2 tablespoons unsweetened
    shredded coconut
  • 1/2 very ripe banana, mashed
  • 1 tablespoon unsweetened
    cocoa powder
  • 1 tablespoon
    maple syrup
  • 2 tablespoons natural peanut butter

Put all the ingredients into a glass jar with tight fitting lid and stir or shake until well combined.

Refrigerate for a few hours or overnight (shake or stir occasionally).

Sprinkle extra coconut on top!

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Chocolate Dipped Raw Honey-Almond Chews

Chocolate Dipped Raw Honey Almond Chews photo
Chocolate Dipped Raw Honey-Almond Chews
photo by recipe author

Servings: 8-12
Preparation Time: 10 minutes

Melt 2 teaspoons coconut oil, in medium sized pan. Add honey, coconut flakes, almond slices, salt and extract, heat over medium heat for about two minutes.

Drop by teaspoonfuls (for 12) or tablespoonfuls (for 8) on a cookie sheet lined with parchment paper (I added a small amount of palm shortening to insure that the candies would not stick). Cool completely (I put mine in the fridge to speed up the process).

Meanwhile, melt the chocolate chips low heat just until melted. Add coconut oil and continue heating just until everything is melted.

Dip cooled candies into the chocolate and place back onto parchment-lined cookie sheet. Cool completely (works well to place them in fridge), and enjoy!

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Coconut Milk Lemon Gelato

Coconut Milk Lemon Gelato photo
Coconut Milk Lemon Gelato
photo by recipe author

Servings: 4
Preparation Time: 30 minutes

  • 14 oz + 1 cup full fat coconut milk*
  • 4
    egg yolks
  • 1/2-3/4 cup granulated sugar
  • 3/4 cup fresh lemon juice (2-3 lemons)
  • 2 heaping tablespoons grated lemon peel

Whisk the egg yolks and set aside.

Combine the milks and sweetener in a heavy saucepan over medium high heat and bring to a simmer. Once the milk is simmering, reduce the heat to low.

Slowly whisk about a ladle full of milk into the egg yolks, whisking the entire time. Slowly add the egg yolk mixture back into the warm pan, whisking the entire time. Add the lemon peel at this time.

Continue cooking the mixture on low and stirring until it thickens up, coats the back of a spoon. Remove from heat and stir in the lemon juice. Strain the mixture to remove any seeds and the lemon peel.

Place in the fridge or freezer to cool. Once cooled, run thru an ice cream maker or freeze it in a loaf pan or use the zip lock method.

Notes:
Zip lock method – simply pour the mixture into a zip lock bag and freeze. When you are ready to serve the gelato, place the frozen mixture into a blender and blend until smooth!

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

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Strawberry Coconut Bites

Strawberry Coconut Bites Recipe photo
Strawberry Coconut Bites Recipe
photo by recipe author

Servings: 12-16
Preparation Time: 5 minutes

Place a handful of freeze dried strawberries in a mini food processor and process until powdery. Alternately, place the strawberries in a plastic bag and crush with a rolling pin. Measure out 2 tablespoons and set aside. Reserve any leftover strawberry powder for another use

In a small saucepan over low heat, melt the coconut oil and coconut cream concentrate. Once combined, remove from heat and gently whisk in the strawberry powder. Try not to create foam, but thoroughly mix in any lumps. Transfer the strawberry coconut mixture to a measuring cup with a pouring spout.

Pour the mixture into silicone ice cube molds. Place in the refrigerator for 1-2 hours or until firm.

Unmold the Strawberry Coconut Bites and enjoy!

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Flourless Nut Free Snickerdoodles

Flourless Nut Free Snickerdoodles Recipe photo
Flourless Nut Free Snickerdoodles Recipe
photo by recipe author

Servings: 12
Preparation Time: 10 minutes

Cinnamon Coating:

Preheat oven to 350 degrees ºF.

In a mixing bowl or food processor, combine the coconut cream concentrate, egg (whisked if using a bowl) and vanilla. Add the soda, powder and salt. Mix well. Make sure no clumps remain in dough.

In a small bowl, combine the cinnamon and sugar mixture. Roll the dough into one inch or larger dough balls. If batter is too runny from the coconut cream, place it in the refrigerator for a few minutes to harden.

Roll each ball in the cinnamon sugar mix and coat well. I sort of mashed it into each ball and then rerolled each ball. Place the balls on a parchment lined cookie sheet and press down with the palm of your hand. Cookies should not spread much unless batter is really soft.

Take the leftover cinnamon sugar mixture and sprinkle it over top the cookies.

Bake in preheated oven for about 12 minutes. Remove from heat and let the cookies sit on the cookie sheet until they are set up. They will fall apart if you try to remove them when hot.

Place on a cooling rack to finish setting up.

Quick Notes:

*The top layer of coconut cream concentrate is coconut oil, so you may need to scrape that off to get to the cream, but save the oil for another use. I soften it by placing the jar in a small saucepan of simmering water.

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