Gluten Free Desserts and Sweets

60-Second Chocolate Shot

60 Second Chocolate Shot Recipe

photo by recipe author

Servings: 1
Preparation Time: 1 minute

2 tablespoons homemade coconut milk*
1 tablespoon unsweetened cocoa powder
2 tablespoons coconut cream concentrate
1 teaspoon raw honey
3/4 teaspoon pure vanilla extract

Add all ingredients to small bowl. Using the back of a spoon, blend ingredients together until creamy. Taste for sweetness and adjust if needed.

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

Recipe submitted by Melissa, Saint Amant, LA

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Cinnamon Ice Cream

Cinnamon Ice Cream Recipe

photo by recipe author

Servings: 4
Preparation Time: 10

27 oz full fat coconut milk*
2 egg yolks
1/4 – 1/2 cup sweetener of choice
2 tablespoons grass-fed butter, melted (optional, but highly recommended, it makes this recipe!)
2-3 teaspoons cinnamon
1 teaspoon vanilla extract
1/8 teaspoon salt

Add all ingredients to a blender and blend until smooth.

Pour mixture into an ice cream maker and follow the directions for the machine. If you don’t have an ice cream maker, this can be poured into a bread pan, cover and freeze (it just wont have that churned texture). The bread pan makes it easy to use an ice cream scoop to serve.

Once ice cream is frozen, remove from the maker or the freezer and serve.

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

Recipe submitted by Kate, Highland Ranch, CO

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Super Food Balls

Super Food Balls Recipe

photo by recipe author

Servings: Yields 1 1/2 dozen
Preparation Time: 10 minutes

1 cup almonds
1 cup buckwheat groats
1/4 cup chia seeds or flax seeds
1/4 cup cocoa powder
1/4 cup dried fruit of choice
1/4 cup honey
1/4 cup virgin coconut oil
2 tablespoons water

In a food processor mix almonds, buckwheat, chia seeds and cocoa powder together into a flour.

Add dried fruit, honey and coconut oil and mix again. If needed add a couple tablespoons water to make the dough a bit stickier.

Form into balls and refrigerate. My children love these Super Food Balls as an after school treat!

Recipe submitted by Danielle, Nottinghill, MO

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Gluten Free Chocolate Chip Cake Cookies

Gluten Free Chocolate Chip Cake Cookies Recipe

photo by recipe author

Servings: 12 cookies
Preparation Time: 25 minutes total

1/4 cup plus 2 tablespoons coconut flour
1/2 teaspoon baking soda
1/8th teaspoon Stevia (to taste), or other sweetener
1/2 teaspoon vinegar
4 eggs
2 tablespoons coconut milk*
1/4 cup unsweetened apple sauce (you could also use mashed banana)
2 teaspoons pure vanilla extract
1/4 cup plus 1 tablespoon chocolate chips

Preheat oven to 350 degrees F.

Line cookie sheet with parchment paper (not wax paper). In medium bowl, combine dry ingredients with whisk. Add remaining ingredients except chocolate chips to bowl. Using whisk, mix ingredients until blended. Let sit 1 minute. Carefully fold in chocolate chips. Do not over mix!

Use medium scoop and portion out cookies 2 inches apart onto prepared pan. Bake for 16-18 minutes. Do not over bake! Remove from oven and cool on wire rack.

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

Recipe submitted by Melissa, Saint Amant, LA

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Simply Refreshing Coconut Berry Sorbet

Simply Refreshing Coconut Berry Sorbet Recipe

photo by recipe author

Servings: 6
Preparation Time: Chill 2 hours

3/4 cup coconut milk, chilled*
2 tablespoons flax meal
1 cup frozen sliced strawberries, (no added sugar)
1/2 cup frozen blueberries, same as the strawberries, no sugar
2 tablespoons fresh orange juice
2 small packets all natural Stevia, optional

1. Chill coconut milk for 2 hours prior to making.

2. Pour the chilled coconut milk along with the flaxseed meal into a blender and whirl for about 30 seconds.

3. Place the rest of the ingredients into the blender and blend until you have a nice sorbet consistency.

That’s it! Enjoy this healthy treat!

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

Recipe submitted by Pam, East Northport, NY

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Incredible No Bake Snack Bars

Chocolate Incredible No Bake Snack Bars Recipe

photo by recipe author

Bars can be stored in a container in the refrigerator for up to 2 weeks (although they don’t last but a few days around my house!).

Servings: 9×12 pan
Preparation Time: 30 minutes

Bar Ingredients:

1 cup almonds
1 cup walnuts
1/2 cup golden flax meal
1 cup unsweetened shredded coconut
1/2 cup coconut oil
1/2 cup peanut butter (or almond butter)
2 teaspoons pure vanilla extract
1/3 cup honey
1/2 teaspoon salt

Chocolate Ganache Topping Ingredients:

1/2 cup coconut oil
3 tablespoon honey (adjust for your level of sweetness desired)
1 cup cocoa
1 teaspoon coconut cream concentrate (or heavy cream)

For Snack Bars:

Pulse nuts and seed mixture in a food processor or coffee grinder. Place in bowl with the shredded coconut and mix together.

Melt coconut oil and nut butter over medium low heat. Stir until smooth. Add vanilla extract, honey, and salt, stirring until incorporated. Fold into nut mixture and mix thoroughly. Press into a 9 by 12 pan lined with either parchment paper or wax paper. Chill in the freezer for 20 minutes.

For Chocolate Ganache Topping:

Melt coconut oil. Add honey and stir until blended. Stir in cocoa until smooth. Add the coconut cream concentrate and stir. Quickly spread over cooled bars. Return to freezer for another 10 minutes.

Remove from freezer and using the wax paper/parchment paper, lift bars out of pan. Remove wax paper and place bars on cutting board. You can use a knife to cut into squares, but I have found that a pizza cutter works great!

Recipe submitted by Vicki, Pleasantville, TN

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Chocolate Mint Fridge Fudge

Chocolate Mint Fridge Fudge Recipe

photo by recipe author

Servings: approximately 15 pieces
Preparation Time: less than 10 minutes

1/2 cup coconut oil, melted over low heat
1/4 cup grass-fed butter, softened or melted over low heat (or melt along with the oil)
1/4 cup raw cocoa powder
1/4 cup raw honey (or natural sweetener of choice, to taste)
1 tsp vanilla
4-5 drops mint extract
pinch of salt (if butter is unsalted)

Melt coconut oil in a large measuring cup (3 cup or larger, for mixing room) set in hot water. Add the other ingredients to the melted coconut oil and mix with a fork. Remove from hot water bath, and then use a stick or wand blender, pulsing to thoroughly mix all ingredients together.

Pour into a silicone candy mold (place mold on a cookie sheet or cutting board for easier transporting). Place in refrigerator (or freezer if you’re impatient). Eat when set!

Recipe submitted by Cherie, Valley, WA

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