Gluten Free Desserts and Sweets

“Impossible” Chocolate Coconut Pie

Servings: 8
Preparation Time: 5 minutes

• 14 oz full-fat, organic coconut milk*
• 1 1/2 cups flaked,
  unsweetened coconut
• 4 large
  eggs
• 1 teaspoon
  vanilla extract
• 1/2 cup arrowroot powder
• 1/4 cup
  cocoa powder
• 3 tablespoons
  coconut oil
• 2/3 cup sugar
• 1/4 teaspoon
  salt
• 1/4 teaspoon
  ground ginger

Preheat the oven to 350 degrees ºF. Place all the ingredients in a blender and blend until fairly smooth–you will probably have to scrape down the sides once or twice.

Pour into an oiled, ten-inch pie plate. Bake for 50 to 60 minutes, or until the center feels set. The pie will rise as it bakes and will deflate as it cools.

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

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Chocolate Smothered Coconut Ice Cream

Servings: 6

Coconut Ice Cream:

• 3 cups organic fresh coconut milk*
• 2 cups dried
  coconut flakes
• 2 cups water
• 4 tablespoons
  raw honey

Warm Chocolate Sauce:

(make this approximately 15 minutes before you serve)

• 1/2 cup organic
  coconut oil
• 1 cup
  raw honey
• 2/3 cup organic 100%
  cacao powder

Ice Cream:

Place coconut milk in a saucepan over medium heat. Reduce milk to 2 cups (about 2 hours), stirring often. Use a calibrated thermometer to be sure you do not go above 110 degrees ºF. Using a food processor, finely chop the coconut meat. Add to a large bowl and cover with the water. Stir often. Continue to soak until coconut milk is finished reducing.

Drain coconut well and add reduced coconut milk and honey. Blend in food processor until smooth and creamy – this is your ice cream base. Freeze in ice cream maker per manufacture instructions. After the cycle is complete, use a small ice cream scoop (one that is half the size of a traditional ice cream scoop) and make 24 uniform ice cream scoops. Set on a small sheet pan. Place in the freezer and freeze for 1 hour. Remove from the sheet pan and either serve or store in an air-tight covered container in the freezer.

Warm Chocolate Sauce:

Melt coconut oil in a double boiler with the water heated to 110 degrees ºF. Whisk in honey until well blended before adding cacao until smooth.

To serve:

Place 3 scoops of ice cream in each dish. Spoon the warm chocolate sauce over the scoops (you want it to look like the picture). Allow this to set up for 1 minute. Repeat a second layer over the first layer, allow to set up for 1 minute. Now cover with a third layer and serve. ENJOY!!

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

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No Bake Almond Macaroons and Lime Coconut Macaroons

Servings: 18-20
Preparation Time: 20 minutes

• 1 1/2 cups unsweetened
  shredded coconut
  
• 1 cup soft, but not melted
  coconut oil (unrefined)
• 1 tablespoon
  honey

For Almond Macaroons (double the ingredients if not making lime version):

• 1/2 teaspoon
  vanilla extract
• 10-15 raw almonds
• 1/3 cup bittersweet
  chocolate
• 1/2 teaspoon unsalted
  butter

For Lime Macaroons (double the ingredients if not making Almond version):

• Zest and juice from 1 lime

Line a baking sheet with parchment paper.

In a medium bowl, stir together the coconut, coconut oil, and honey with a fork until fully blended.

If making both flavors, place half of the mixture in a small bowl. Add vanilla extract to one of the bowls and stir. Add lime zest and juice to the other bowl and stir to combine.

Place tablespoon-sized scoops of coconut on the parchment-lined pan and place in the freezer for 5 minutes to harden.

Insert an almond (pointed side first) into the middle of the Almond Joy macaroons.

Melt chocolate over very low heat with the butter and drizzle over the almond macaroons.

Keep refrigerated to prevent melting.

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No Bake Coconut Almond Bars

Servings: 8-10
Preparation Time: 10 minutes

• 2 1/2 cups Medjool dates
• 1 cup raw almonds
• 2 tablespoons
  coconut oil, unrefined
• 1/2 cup
  coconut flakes, unsweetened and untoasted
• 2 teaspoons
  cocoa powder
  
• 1 teaspoon
  vanilla extract
  
• Generous pinch sea
  salt
• 1/4 cup dark
  chocolate chips, optional

Remove stem fragments from the end of your dates if they’re still attached and then pull the dates in half using your fingers to remove the pit from the middle. In a large food processor fitted with the metal blade, add almonds, pitted dates, and coconut oil. Process until almonds are finely chopped. This is a semi-violent process, so hold on to your processor!

Continue to add each ingredient, one by one, thoroughly mixing with your processor after each addition. If you mix after the addition of each ingredient, your mixture will slowly begin to come together.

After the addition of chocolate chips, continue to pulse until the mixture begins to stick together in large clumps. It should stay together when you pinch it between your fingers. If it’s still crumbly, continue to process and/or add additional coconut oil, a tablespoon at a time until you have the correct consistency.

Line an 8×8-inch pan with parchment or wax paper and press mixture evenly into the pan. They are ready to eat as is, straight out of the pan. If you prefer, remove from the pan using your parchment paper and cut into individual portions and store them in an airtight container in the refrigerator.

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