Gluten Free Desserts and Sweets

Chocolate Covered Coconut Candy Bars

Chocolate Covered Coconut Candy Bars Recipe

photo by recipe author

Servings: 4
Preparation Time: 20 minutes

Chocolate Covering:

1 1/2 cups organic chocolate chips (dark or milk depending on preference)
1 tablespoon butter

Coconut Bars:

1/4 cup coconut oil
1/4 cup raw honey
1 3/4 cups unsweetened shredded coconut
1 /2 teaspoon vanilla

Melt chocolate chips and butter in a double boiler. Stir and melt chocolate over medium heat.

Meanwhile gently melt coconut oil and honey together in a double boiler or stovetop over low heat. Once melted add shredded coconut and stir until combined. Add vanilla.

By now your chocolate should be melted. Remove it from the heat. If you don’t let it cool a bit it will melt your coconut bars when you coat them.

Mold your coconut into small bars and place on a cookie sheet or jellyroll pan (preferably stainless steel) and place in the freezer to harden for about 10-15 minutes. Add an almond to the top before freezing as an alternative.

After the bars have hardened in the freezer, remove them and begin dipping them and coating them in the chocolate one at a time and placing back on the pan. Once they are all coated, place them back in the freezer until the chocolate has hardened. Then they are ready to enjoy!

Recipe submitted by April, Las Vegas, NV

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Banana-Goji Ice Cream

Banana Goji Ice Cream Recipe

photo by recipe author

Servings: 4
Preparation Time: 10 minutes

2 bananas, sliced and frozen
1 cup coconut cream concentrate
1 scoop vanilla protein powder
1/4 cup goji berries, ground

Process the bananas, coconut cream, and protein powder in a food processor until smooth. Pulse in the goji berries. Scoop mixture into a freezer safe container lined with parchment paper if desired. Freeze to desired, yet scoopable consistency.

Serve with homemade hot fudge and sprinkle with additional goji berries and/or chocolate chips or coconut to serve.

Recipe submitted by Charlene, Wareham, MA

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Chocolate Peanut Butter Freezer Fudge

Chocolate Peanut Butter Freezer Fudge Recipe

photo by recipe author

Servings: 4
Preparation Time: 5 minutes

1/2 cup natural peanut butter (or any nut/seed butter)
1/4 cup coconut oil
3 tablespoons cocoa powder (or cacao)
2 tablespoons honey (optional to taste)
1/2 teaspoon vanilla extract
pinch salt (only if using unsalted peanut butter)

Add all ingredients to food processor and process until just combined. Scoop mixture into a parchment paper lined dish or into silicon molds. The size of the dish will affect the thickness of the fudge so use a smaller pan/container if you want thick chunks and larger pan for thin fudge. Top with sliced almonds, chocolate chips, shredded coconut, or whatever else you’d like.

Freeze for 30-60 minutes (or until firm). Remove from freezer and cut fudge into squares of whatever size you’d like. Return to freezer until ready to eat.

Recipe submitted by Jacqueline, Atlanta, GA

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Piña Colada Pudding

Pina Colada Pudding Recipe

photo by recipe author

Servings: 12
Preparation Time: 5 minutes

20 ounces pineapple
1 cup coconut cream concentrate, softened
4 drops liquid stevia or 1 tablespoon honey
1 teaspoon vanilla
1/4 cup milk (of any kind, coconut*, almond etc.)
shredded coconut for garnish

Blend the pineapple in blender until very smooth.

Add coconut cream concentrate, sweetener and vanilla and blend until creamy. Add milk until just the right consistency.

Serve in small bowls and garnish with shredded coconut

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

Recipe submitted by Sharla, Nampa, ID

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Coconut Cream After Dinner Mints

Coconut Cream After Dinner Mints Recipe

photo by recipe author

Servings: 16
Preparation Time: 30 minutes

Chocolate Coating:

4 oz. unsweetened chocolate
2 tablespoons coconut oil

Mint Filling:

3 tablespoons coconut oil
3/4 cup coconut cream concentrate
16 drops mint essential oil
4-6 tablespoons raw honey (to taste)

Coating:

Gently melt the chocolate and coconut oil in a double boiler. In order to temper the chocolate (avoid discoloration and textural annoyances in the finished product) you have to follow these steps: melt, stirring often, until the chocolate is 113 degrees ºF. Cool the chocolate, stirring often, until it is 81 degrees ºF. Reheat just until the chocolate is 88 degrees ºF, and then it’s ready to pour into molds.

Filling:

While the chocolate is cooling, in another double boiler, melt together the coconut oil, coconut cream concentrate, and mint essential oil. Stir as you heat it, till everything is smooth and thick (just a few minutes; use the thermometer to make sure the temperature is under 100 ºF). Add the honey.

Divide half the chocolate mixture between the cubes in a heart-shaped silicone ice-cube mold (or use paper muffin cups), pouring a bit into the bottom of each section.

Pinch off bits of the coconut/mint mixture and divide between the sections, filling them nearly to the top (this works better if the mixture has cooled enough to be thick, and you can put a little ball of it into each mold).

Divide the remaining half of the chocolate mixture by pouring over the top of each section of the mold, and chill thoroughly in the fridge before popping the mints out to enjoy. 🙂

This makes a bunch of hearts, or maybe a dozen “mint patties” if you’re using the muffin cup molding technique.

Recipe submitted by Sarabeth, Ithaca, NY

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No Bake Coconut Donut Holes

No Bake Coconut Donut Holes Recipe

photo by recipe author

Servings: 8
Preparation Time: 20 minutes

Base Recipe:

1 cup shredded unsweetened coconut
1/3 cup almonds
1/2 teaspoon vanilla
1 teaspoon cinnamon
pinch of sea or Himalayan salt
4 medjool dates, pits removed
2 tablespoons honey or maple syrup

Coating:

1 tablespoon sugar
1 teaspoon cinnamon
1 tablespoon shredded unsweetened coconut

Add dried coconut to food processor, and process alone for 30 seconds to 1 minute to release oils. Add in almonds, vanilla, cinnamon, salt and process until all mixed & fine. Add in dates process, and then add in honey.

Form into balls with your hands. Roll in sugar & cinnamon coating.

You can eat the as is, freeze, or dehydrate at 115 degrees ºF overnight.

Recipe submitted by Andrea, Willamina , OR

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Easy Chocolate Truffles

Easy Chocolate Truffles Recipe

photo by recipe author

Servings: 6
Preparation Time: 5 minutes

5 tablespoons coconut cream concentrate
4 tablespoons unsweetened cocoa or cacao powder
1 tablespoon pure vanilla extract
1/2 cup water or coconut milk*
2 tablespoons raw honey, to taste
1/2 cup chopped nuts (I used pecans) or shredded coconut flakes to roll truffles in
Extra cocoa powder for rolling (for nut-free)

Place jar of coconut cream concentrate in a bowl of hot water to soften (it doesn’t have to be 100% liquid). Add coconut cream concentrate to small bowl and add cocoa powder. Stir until well incorporated. Next, add vanilla, stevia (or other sweetener) and water. Stir until velvety and creamy. Taste for sweetness and adjust if necessary. If cream hardens or clumps, simply re-melt by placing bowl in warm water and stirring.

Refrigerate for 20-30 minutes or until mixture has solidified.

Place nuts, coconut or cocoa powder into a small bowl. Using small scoop, scoop out approximately 1.5 tablespoons of the chocolate mixture and place on top of nuts or coconut. Move bowl around to coat chocolate completely. Repeat for remaining truffles. Store in fridge until your daily dose of medicine is needed! Contains almost 1 tablespoon of coconut oil per truffle.

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

Recipe submitted by Melissa, St. Amant, LA

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White & Dark Chocolate Candy Cups

White and Dark Chocolate Candy Cups Recipe

photo by recipe author

Servings: 12
Preparation Time: 1 hour

Dark Chocolate:

1/2 cup virgin coconut oil, melted*
1/2 cup cacao powder (or cocoa powder)
3 tablespoons maple syrup
1/2 teaspoon vanilla extract

White Chocolate:

1/2 cup virgin coconut oil, melted*
1/2 cup macadamia or cashew butter
2 to 3 tablespoons raw honey
1 teaspoon vanilla extract
pinch sea salt

Super Fun, Superfood Toppings:

blueberries, fresh or frozen
raspberries fresh or frozen
dried coconut chips or shredded coconut
dried cherries
raw cacao nibs
pink salt crystals

Dark Chocolate: Melt coconut oil using a double boiler or food dehydrator. Stir together coconut oil, cacao powder, maple syrup & vanilla into a smooth chocolate sauce.

White Chocolate: Blend whole macadamia nuts (or nut butter), coconut oil, and honey in a blender to create a super smooth white chocolate. You can also use a store bought cashew or macadamia butter and stir it into the coconut oil and honey if you don’t have a high speed blender.

Assembly:

Line a standard muffin tin with paper liners. Pour about 1 tablespoon of dark chocolate into each cup. Then place into freezer to firm up. Once firm, add a spoonful of white chocolate to each candy cup for the 2nd layer. You can spread it out all the way across, or you can put a dollop in the center to create a secret filling. Also have fun adding in some of your favorite super foods into the white chocolate layer, like frozen berries, cacao nibs, etc. Put back into the freezer to firm up. Once firm, pour over the final layer of dark chocolate and decorate with your favorite superfood goodies!

Recipe submitted by Andrea, Willamina, OR

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