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Gluten Free Desserts and Sweets

Coconut Caramel Cream Filled Chocolates

Coconut Caramel Cream Filled Chocolates Recipe photo
Coconut Caramel Cream Filled Chocolates Recipe
photo by recipe author

Servings: 10
Preparation Time: 40 minutes

Chocolate Ingredients:

Caramel Cream Ingredients:

Garnish:

Gently melt coconut oil over low heat on the stovetop. Stir in cocoa powder and maple syrup. Spoon about 1/2 tablespoon of melted chocolate into the base of your chocolate molds. Make sure the bottom of each mold is well covered. Save 1/2 of the melted chocolate for coating the tops of the candies.

Place chocolate filled molds into the freezer for 15 minutes to firm up while you make the caramel.

Gently melt the coconut cream concentrate over low heat. Stir in maple syrup, vanilla, and sea salt. This will form a caramel cream sauce. Spoon a little bit of the caramel onto each chocolate heart base. It can be easier if you use 2 spoons to do this, using one spoon to push the caramel off of the other.

Put back into the freezer for another 10 minutes to firm up caramel and 1st chocolate layer.

Cover each caramel candy with the remaining chocolate. I also like to add a couple granules of sea salt sprinkled on the top of each candy.

Freeze for another 20 minutes, and then enjoy!! You can garnish with any remaining caramel and freeze dried strawberries.

These candies will keep best stored in the freezer. I love them crisp and cool. They will get soft and melt if left in a warm spot too long.

Recipe submitted by Andrea, Willamina, OR

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Chocolate Dipped Pumpkin Gingerbread Coconut Macaroons

Chocolate Dipped Pumpkin Gingerbread Coconut Macaroons Recipe photo
Chocolate Dipped Pumpkin Gingerbread Coconut Macaroons Recipe
photo by recipe author

Servings: 6-8
Preparation Time: 15 minutes

Preheat the oven to 300 degrees ºF.

In a medium-sized bowl mix together the shredded coconut and almond meal.

In a separate bowl combine the pumpkin, molasses, raw honey, cinnamon, ginger and nutmeg and then add it to the coconut and almond meal mixture. Use a spatula to blend and fold everything together and then drizzle in the coconut oil and mix again.

Place tablespoons of the mixture onto a parchment paper-lined baking sheet. Bake for 30-35 minutes until just starting to turn golden brown on the bottom edges.

Once the macaroons have cooled, melt the chocolate in a small bowl and dip the bottom of each macaroon into the chocolate. Place the macaroons back onto the parchment-lined pan and allow the chocolate to cool and harden.

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

Recipe submitted by Crystal, Baldwin, WI

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Clementine Cranberry Coconut Macaroons

Clementine Cranberry Coconut Macaroons Recipe photo
Clementine Cranberry Coconut Macaroons Recipe
photo by recipe author

Servings: 4
Preparation Time: 10 minutes

  • 1 1/4 cup dry organic flaked coconut
  • 2/3 cup raw organic almonds
  • 2/3 cup juice from fresh ripe organic clementines (about 10), reserve the peel for another recipe
  • 1/2 cup water
  • 1/4 teaspoon fresh ground pink salt
  • 1 tablespoon fresh ground dried orange peel
  • 1/2 cup raw honey
  • 1 cup unsweetened organic dried cranberries

Pulse coconut in a food processor to make small flakes but not powder, you still want to see texture. Grind almonds to a medium coarse grind.

In a large bowl, mix the coconut, fruit juice and water. Allow to rehydrate at room temperature for 1 hour, stir occasionally. Squeeze out and then drain the coconut in a wire mesh strainer. allow to continue to drain for 3 hours while stirring and pressing/squeezing occasionally.

Mix almond meal, salt and orange peel well in food processor and add honey. Blend well until incorporated (this is your almond paste).

In a mixing bowl, put in the almond paste and knead in the coconut and cranberries until blended well. Using a metal scoop, scoop up mixture and pack it well, place on dehydrator tray that is meant for fruit leather (the one that is solid without slots).

Cover and dehydrate for a total of about 10 hours. Check every hour and pack down with scoop to maintain shape. After about 7 hours you should be able to transfer macaroons to regular dehydrating tray without them falling apart. Continue to dry until firm but still chewy. Store in an airtight container for up to 1 week.

Recipe submitted by Joelle, South Lake Tahoe, CA

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Pumpkin Pie Truffles

Pumpkin Pie Truffles Recipe photo
Pumpkin Pie Truffles Recipe
photo by recipe author

Servings: 20

In a small bowl, stir together all of the ingredients but the chocolate. Taste the mixture and adjust the seasonings, if needed. Chill the filling until it is firm enough to roll into small balls.

Roll the filling into rounds for the truffle centers-this will make about twenty candies. Place the rolled truffle centers onto a plate and refrigerate again until firm.

Melt the chocolate in a double boiler or over very low heat. When the chocolate is smooth, use a fork to dip the chilled truffle centers, turning them to coat well, and then transfer the dipped truffles to waxed paper or parchment paper to cool. Let the chocolate set completely and then they are ready to serve.

Recipe submitted by Angela, Longmont, CO

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Frozen Chocolate Peanut Butter Bars

Frozen Chocolate Peanut Butter Bars Recipe photo
Frozen Chocolate Peanut Butter Bars Recipe
photo by recipe author

Servings: 9
Preparation Time: 15 minutes

Peanut Butter Cookie Crust:

  • 1-1/2 cups pre-soaked and dried buckwheat groats
  • 4 large or 8 small dates, pitted & soaked for 5 minutes if they’re not soft
  • 6 tablespoons organic peanut butter
  • 2 tablespoons virgin coconut oil, melted
  • 1 teaspoon stevia powder
  • 2-4 tablespoons honey
  • filtered water

Chocolate Ice Cream:

Put the buckwheat into a food processor until well ground; add dates to the processor while it running. Stop and add the peanut butter, oil, stevia, and honey to taste or to correct consistency. Process until mixture can be pressed against the side of the container without falling apart. Add water a couple teaspoons at a time if necessary for this consistency.

Coat a square baking pan with extra coconut oil. Press mixture evenly into the bottom. If desired reserve a couple tablespoons of crumbs to decorate the top.

For the ice cream, place all of the ingredients into the food processor; process until smooth. Spread mixture evenly over the crust. Freeze for about an hour. Run a thin metal knife (a frosting knife works well) around the edges to loosen it. Return to freezer for another hour. Cut into 9 bars. Return to freezer until ready to serve.

Serve with caramel sauce, hot fudge and/or coconut whipped cream if desired.

Recipe submitted by Charlene, Wareham, MA

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Melt-In-Your-Mouth Dark Chocolate Coconut Oil Truffles

Melt In Your Mouth Dark Chocolate Coconut Oil Truffles Recipe photo
Melt In Your Mouth Dark Chocolate Coconut Oil Truffles Recipe
photo by recipe author

Servings: 18-25
Preparation Time: 25 minutes

For rolling truffles: toasted shredded coconut, cocoa powder, crushed nuts (pecan, pistachio, almond)

Set a stainless steel bowl over a pan of simmering water or use a double boiler. Melt the chocolate and the coconut oil with the water while stirring until smooth. Remove from heat and stir in your extract and salt of choice.

Transfer chocolate to a shallow bowl or dish and let cool in refrigerator for 1 to 2 hours. Scoop into balls and place on parchment or waxed paper. At this point you can roll the truffles in cocoa powder to coat. When I am using coconut or nuts, I find that I need to warm the truffles by rolling them in my hands to get the coarser toppings to stick.

Makes 18-25 truffles depending on size of scoops. Store in airtight container in refrigerator. Bring to room temperature before serving.

Recipe submitted by Karen, Quincy, CA

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Piña Colada Bars

Pina Colada Bars Recipe photo
Pina Colada Bars Recipe
photo by recipe author

Servings: 10
Preparation Time: 30 minutes

  • 2 cups dried, unsweetened coconut flakes
  • 4 cups filtered water
  • 15 large sun-dried unsulfured organic medjool dates, halved and pitted
  • 2 large, fully ripe organic pineapples
  • 1 1/2 cups whole raw organic cashews, ground to a fine meal

Process coconut in a food processor until roughly chopped. Add to a medium mixing bowl with 2 cups water, stir well and allow to soak for 3 hours at room temperature. Drain in small mesh strainer over a bowl and allow to set in strainer for 9 hours.

Soak dates in 2 cups water for 12 hours at room temperature. Drain dates but reserve soaking liquid.

Finely dice enough of one pineapple to make 3 cups of small-diced pineapple, reserve the rest covered in the refrigerator. Dehydrate pineapple for 3 hours. When done, place in a large bowl covered at room temperature until rest of ingredients are done.

Place dates in a food processor and puree with 1 cup of the reserved date soaking liquid by adding slowly 1/4 cup at a time and blending until smooth. Add the date puree, coconut, and cashew meal in with dehydrated pineapple dices and blend well for 2 minutes by hand with a spatula until well incorporated.

In an ungreased 6×13 pan, evenly spread this mixture to fill the pan end to end and top to bottom. Cover and refrigerate for 12 hours or overnight. Cut into 36 even rectangle bars and dehydrate for 5 hours. Flip the bars over after 3 hours and continue to dry until medium chewy but NOT crispy (yes it is okay to taste test them!)

Core and remove skin from remaining pineapple and slice into 1/2 inch rings. Lay each bar on the slices and cut the pineapple to fit each bar evenly. Gently press the dried bar evenly on top of the pineapple piece that it is cut to, to adhere and set aside. Repeat with all of the bars. Serve and be whisked away to the tropics!

Recipe submitted by Joelle, South Lake Tahoe, CA

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Gluten Free Quadruple Coconut Pie

Gluten Free Quadruple Coconut Pie Recipe photo
Gluten Free Quadruple Coconut Pie Recipe
photo by recipe author

Servings: 8
Preparation Time: 5-10 minutes

Optional Toppings:

Preheat oven to 350 degrees ºF.

Grease pie plate with coconut oil.

Blend all ingredients except optional toppings in blender until combined. Pour into prepared pan and sprinkle coconut chips and mini chocolate chips around the edge. Bake approximately one hour or until knife inserted in center comes out clean. Cool. Serve slightly warm or chilled.

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

Recipe submitted by Kathryn, Cary, NC

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