Gluten Free Desserts and Sweets

Frozen Chocolate Crunch Bites

Frozen Chocolate Crunch Bites Recipe

photo by recipe author

Servings: 8
Preparation Time: 15 minutes

1/2 cup almond butter
1/4 cup coconut oil
1/4 cup cacao/cocoa powder
2 tablespoons maca powder
3 tablespoons finely shredded, unsweetened coconut
1 tablespoon ground flaxseed
2 tablespoons raw honey

Line a baking sheet with parchment/waxed paper. Combine all ingredients and mix together.

Using cookie/ice cream scooper, drop chocolate balls onto lined baking sheet. Immediately place in the freezer for 30 minutes before serving.

Enjoy and store remaining chocolate bites in the refrigerator (if there are any left!).

Recipe submitted by Caroline, Honolulu, HI

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Easy Gluten Free Choco Bites

Easy Gluten Free Choco Bites Recipe

photo by recipe author

Servings: 18-24
Preparation Time: 15 minutes

3 eggs, beaten
1/2 cup coconut oil, melted
5 drops liquid chocolate stevia
1/3 cup filtered water
1 teaspoon vanilla extract
1 cup almond flour*
1/3 cup cocoa powder
1/4 tsp baking soda
pinch of salt
chocolate chips (optional)

Preheat oven to 350 degrees ºF.

Beat eggs in a bowl, then coconut oil. Blend thoroughly. Mix stevia, water and vanilla extract. Add the remaining ingredients, except for the chocolate chips.

Pour mixture to parchment-lined 8×8 baking pan.

Bake in preheated oven for 15 minutes.

Cool in pan and sprinkle with chocolate chips while cooling.

*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 Emmardy, Maria Stein, OH

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Dairy Free White Chocolate Ice Cream

Dairy Free White Chocolate Ice Cream Recipe

photo by recipe author

Servings: 4
Preparation Time: 15

16 oz full fat coconut milk*
2 pasture raised egg yolks (optional, makes it creamier)
1 cup cacao butter, shaved and melted
1/4-1/2 cup granulated sugar (if using a liquid sweetener, start with 1/4 cup)**
1 1/2 tablespoons vanilla extract
1/4 teaspoon sea salt

Place all of the ingredients into a blender and combine.

Pour mixture into an ice cream maker and follow the instructions for the machine. You can also freeze it in a loaf pan if you don’t have an ice cream maker.

Variations

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

**Using honey or maple syrup is going to give this a bit of a different taste compared to granulated sweetener.

Consuming raw eggs is not a concern of mine since I buy farm fresh eggs from Tropical Traditions. You can certainly leave them out or temper the eggs.

Recipe submitted by Kate, Highlands Ranch, CO

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Apple Pie Pasta

Apple Pie Pasta Recipe

photo by recipe author

Servings: 2
Preparation Time: 10 minutes

Caramel Sauce:

2 tablespoons melted coconut oil
2 tablespoons almond butter
2 tablespoons maple syrup (or honey)
1/2 teaspoon vanilla
tiny pinch sea salt
2 fresh apples

Gently melt coconut oil. Stir caramel sauce ingredients together.

Thinly slice apples into matchsticks or use a spiralizer to create “apple noodles”. You can also just slice the apples and use the caramel sauce as a dip.

Pour sauce over the apples. You can also top with walnuts, raisins, fresh figs, or whatever you please.

Recipe submitted by Andrea, Willamina, OR

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Coconut Key Lime Squares

Coconut Key Lime Squares Recipe

photo by recipe author

Servings: 12
Preparation Time: 20 minutes

1 cup coconut cream concentrate
1/4 cup coconut oil
1/2 cup honey
1 teaspoon vanilla
2 tablespoons key lime juice

Place all ingredients in a saucepan on medium low heat. Stir until completely combined. It is not necessary for it to entirely melt. It just needs the heat to soften and combine.

Place in a 9×9 square casserole dish and flatten. Refrigerate until solid. Cut into 1 inch squares.

Recipe submitted by Sharla, Boise, ID

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Gluten Free Roasted Blackberry Brownies

Gluten Free Roasted Blackberry Brownies Recipe

photo by recipe author

Servings: 12
Preparation Time: 15 minutes

1 cup blackberries
1/4 cup + 1 teaspoon whole sugar, divided
1/2 cup coconut flour
1/2 cup cacao powder
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup coconut oil, melted
4 eggs
2 teaspoons vanilla extract
6 tablespoons milk

1. Roast the blackberries with one teaspoon of sugar in a 450 °F oven for 10 minutes.

2. Set the blackberries aside and turn the oven down to 350 °F. In a bowl, mix the coconut flour, cacao powder, baking soda, salt, and the remaining quarter cup of sugar.

3. Drizzle in the melted coconut oil. Then add the eggs, vanilla, and milk.

4. Gently fold in the roasted blackberries. Spread out the batter in a greased 8×8″ square pan.

5. Bake for 20 minutes.

6. Remove and cool before cutting. Keep refrigerated in a covered container.

Recipe submitted by Cristina, Oklahoma City, OK

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Coconut Butter Cups

Coconut Butter Cups Recipe

photo by recipe author

Servings: 2
Preparation Time: 10 minutes

For the chocolate:

2 tablespoons coconut oil
1 tablespoons cocoa or carob
2 tablespoons coconut flour
1 tablespoons nut butter
1 tablespoons maple syrup

For the filling:

1 tablespoons coconut cream concentrate
1 teaspoon nut butter
optional: salt and sweetener for a peanut butter-like taste

Mix together the chocolate and fill paper muffin cups to about 2/3. Freeze for at least 10 minutes.

Mix coconut cream concentrate and nut butter and spread on the chocolate. Cover with the rest of the chocolate and freeze. (Let it thaw a little before serving)

Recipe submitted by Anja, Switzerland

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Gluten Free Coconut Zucchini Mini Muffins with Lemon Cream Cheese Frosting

Gluten Free Coconut Zucchini Mini Muffins
with Lemon Cream Cheese Frosting Recipe

photo by recipe author

Servings: 6
Preparation Time: 30 minutes

Muffins:

2 eggs, beaten
1/2 cup brown sugar
2 tablespoons raw honey
1 teaspoon vanilla
1/2 cup coconut oil, melted
2 cups shredded zucchini
1/2 cup walnuts, chopped
1/2 cup coconut flakes
1/2 cup sorghum flour
1/2 cup garbanzo bean flour
1/2 cup tapioca flour
1 1/2 teaspoons baking powder
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda

Frosting:

8 oz cream cheese, softened
1 tablespoon lemon juice
2 teaspoon lemon zest
1 tablespoon raw honey
1/2 cup coconut oil, melted
3/4 cup powdered sugar

Muffins: Preheat oven to 350 degrees ºF.

Combine eggs, sugar, honey, vanilla, coconut oil and mix well. Fold in zucchini, walnuts and coconut.

In separate bowl, combine flours (can substitute with your favorite GF flour blend or regular flour), baking powder, ginger, cinnamon and baking soda and add to wet ingredients. Mix until just combined. Place into ungreased muffin trays (lined or unlined). Bake 18 – 20 minutes or until toothpick comes out clean. Cool completely, top with lemon cream cheese frosting (below) or your favorite frosting recipe.

Frosting: Combine everything except sugar and beat until smooth. Add powdered sugar until desired texture & sweetness (can reduce sugar or substitute more raw honey for part of the sugar. If you choose to add honey in place of sugar, you may need to reduce the amount of melted coconut oil). If too thick, add more melted coconut oil and continue to beat until fluffy.

Recipe submitted by Rebecca, Lyons, NY

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