Gluten Free Desserts and Sweets

Iced Coconut Cream Dream

Iced Coconut Cream Dream Recipe

photo by recipe author

Servings: 4
Preparation Time: 15-20 minutes

1/2 cup cashews
3 tablespoons dark organic cocoa powder
2 bananas, sliced and frozen
3/4 cup coconut cream concentrate
2 tablespoons honey
8 ounces fresh or frozen strawberries slightly thawed; sliced OR whole cherries, fresh or frozen, slightly thawed.
1/2 cup walnuts, roughly chopped
Chocolate balsamic vinegar or hot fudge sauce

Coconut Cream Topping:

1/4 cup coconut cream concentrate
1 teaspoon vanilla extract
Stevia powder

Put cashews in a food processor fitted with the metal blade. Process until fine. Add the cocoa powder, bananas, coconut cream, and honey. It may be necessary to let the bananas sit there for a few minutes to thaw slightly for ease of processing. Process until smooth.

Freeze mixture for 30 minutes or until firm enough to make nice scoops.

For the topping: place coconut cream with a little coconut water or filtered water into a blender. Blend until smooth and thick. Add vanilla extract and sweeten with stevia, to taste. Put in the freezer just until ready to serve.

Scoop ice cream into serving dishes. Top with sliced strawberries or whole cherries. Drizzle with balsamic vinegar or hot fudge sauce. Top off with a tablespoon of coconut cream topping and sprinkle with walnuts.

Recipe submitted by Charlene, Wareham, MA

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Chocolate Strawberry Brownie Cookies (Grain Free)

Chocolate Strawberry Brownie Cookies Recipe

photo by recipe author

Servings: 16-18
Preparation Time: 15

1/3 cup grass-fed butter or coconut oil
1/4 cup cacao or cocoa powder
3/4 cup dark chocolate chips, divided
3 tablespoons full fat coconut milk*
1/2 cup sugar
1 tablespoon vanilla
1 1/2 cups almond flour**
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 cup fresh strawberries, chopped

Preheat oven to 350 degrees F.

Melt the butter/oil in a saucepan. Once melted, add the cocoa/cacao powder and 1/4 cup of chocolate chips and remove from heat.

Once the chocolate chips have melted, add the coconut milk, sugar and vanilla and blend with hand mixer.

Combine the almond flour, salt and soda in a mixing bowl. Pour the butter mixture into the flour mixture and stir well.

Fold in the additional 1/2 cup chocolate chips and strawberries.

Bake on a parchment lined cookie sheet for 11-13 minutes.

Let cookies set up on the cookie sheet for at least 5 minutes or they will fall apart. Let cool on a cooling rack to continue to set up. Store in an airtight container.

* 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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Salted Coconut Caramels

Salted Coconut Caramels Recipe

photo by recipe author

Servings: 30
Preparation Time: up to 60 minutes

14oz fresh coconut milk*
1/2 cup sugar
1/4 cup butter
1/2 teaspoon salt or to taste
Course sea salt for sprinkling

Place coconut milk, sugar, butter and salt in saucepan. Bring to a boil over medium high heat, stirring frequently. Continue cooking at a low boil and stirring for 30 minutes for sauce or 45-60 minutes for candies. At around 35-40 minutes the butter fat will separate from caramel, pour off and continue cooking to the desired texture (if more oil forms pour off). Keep an eye as it burns quickly at this point.

For sauce pour into jar and cool. For candies pour onto parchment paper and let cool slight then sprinkle with salt. Cool completely then cut into 1 inch squares.

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

Recipe submitted by Keith, Fairfield, CA

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Plum and Ginger Crisp

Plum and Ginger Crisp Recipe

photo by recipe author

Servings: 8
Preparation Time: 45 minutes

1 cup almond flour
1/2 cup unsweetened, flaked coconut
1 teaspoon cinnamon
pinch of salt
1 tablespoon honey
5 tablespoons virgin coconut oil, warmed to liquid
1/2 cup chopped pecans
2 1/2 pounds red plums (about 8 medium plums), pitted and sliced
2 tablespoons heavy cream
1 teaspoon vanilla extract
3 tablespoons chopped, crystallized ginger

Preheat the oven to 375 degrees F. Grease an 6 by 10 inch baking pan to coat (you can use an 8 by 8, if you prefer).

In a small mixing bowl, stir together the almond flour, flaked coconut, cinnamon, salt, and honey. Stir in the melted coconut oil until incorporated, and then stir in the pecans.

Spread the sliced plums in the prepared baking dish, and drizzle with the cream and vanilla. Sprinkle the chopped, crystallized ginger evenly over the top, and then spoon the topping over the plums.

Bake for 35 minutes, or until the plums are bubbly and the topping is lightly browned. Serve warm, with softly whipped cream, if desired.

Recipe submitted by Angela, Longmont, CO

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Lemon Coconut Macaroons

Lemon Coconut Macaroons Recipe

photo by recipe author

Servings: 12-16
Preparation Time: 20 minutes

1 1/3 cup shredded unsweetened coconut
1/3 cup organic whole sugar
2 tablespoons coconut flour
1 teaspoon baking powder
2 tablespoons water
2 egg whites
1/4 teaspoon lemon extract

Preheat oven to 350 degrees F.

Combine all dry ingredients together, mixing well, and then add the wet ingredients. Drop by rounded teaspoonful onto cookie sheet.

Bake until golden on the edges, approximately 10 minutes, but begin checking at 8 minutes, as all oven temperatures vary.

Recipe submitted by Megan, Harrisonville, MO

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German Chocolate Style Bars

German Chocolate Style Bars Recipe

photo by recipe author

Servings: 25 bars
Preparation Time: 30 minutes plus chilling

Bottom layer:

12 pitted dates
1/2 cup raw honey
1 cup almond butter
1/2 cup coconut cream concentrate
2 tablespoons unsweetened cocoa
1 teaspoon vanilla extract

Topping:

1 cup toasted pecans
1 cup toasted unsweetened coconut flakes
2 tablespoons coconut cream concentrate
2 tablespoons raw honey
2 tablespoons ghee
scant 1/2 teaspoon salt

1. Preheat oven to 325 degrees and toast pecans and coconut flakes until coconut is light golden brown. About 10 minutes and then set
aside to cool.

2. Combine bottom layer ingredients in a food processor and pulse until combined and smooth. Spread this mixture evenly on the bottom of an 8X8 glass baking dish.

3. Melt coconut cream, honey and ghee until just soft. Add salt. Slightly chop coconut and pecans in a food processor and then add
mixture to Melted ingredients. Stir until all combined. Smooth mixture over bottom layer in baking dish.

4. Refrigerate until firm (about 1 hour) and then slice into small squares and serve.

Recipe submitted by Genevieve, Huntsville, TX

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Creamy Dairy-Free Lime Pie

Creamy Dairy Free Lime Pie Recipe

photo by recipe author

Servings: 10-14
Preparation Time: 4 1/2 hours

Toasty Coconut Crust:

2 tablespoons honey
1/2 cup coconut oil
1/4 teaspoon salt
2 cup toasted fine-flake coconut

Filling:

2 avocados, about 4-5 oz. apiece
1/2 cup liquid coconut oil
1/2 cup honey
1/2 cup fresh lime juice (or use the juice of 3 limes and make up the difference with water)
2 teaspoons lime zest, or 6-8 drops lime essential oil
2 tablespoons Coconut Cream Concentrate (optional but softens the sharpness a little)
1 teaspoon vanilla extract
Pinch of salt

Crust:

Pull out an 8″ pie pan, OR for tartlets, line 30 mini-muffin tins with paper liners (optional, for easier removal).

Stir together the honey, coconut oil, and salt. Add coconut and mix until smooth. Press into the pie pan or muffin tins. For the latter, use 1 tablespoon per mini muffin tin and press.

Put in the freezer for 10 minutes, while you make the filling. For easiest removal, take the mini crusts out of the pan (still in the liners) when firm, before adding the filling.

Filling:

Put all the filling ingredients in a blender or food processor. Puree until smooth. Pour into your prepared crust. For tartlets, use a mini scoop to put 1 tablespoon filling in each little crust.

Chill at least four hours, until firm. (To speed it up, do 30 minutes in the freezer instead.) Let sit at room temperature for 10 minutes if you want the filling a little softer.

Garnish with a dollop of coconut yogurt (or sour cream if dairy’s OK for you) and a bit of lime zest.

Makes one 8″ pie or about 30 tartlets.

Recipe submitted by Rhonda, South Jordan, UT

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Buttercup Bars

photo by recipe author

Servings: 20-24
Preparation Time: 15-20 minutes

3/4 cup almond butter
4 tablespoons coconut oil (divided)
4 tablespoons raw honey (divided)
1/2 cup unsweetened cocoa powder
salt to taste
2 tablespoons chocolate chips (optional)

Heat almond butter and 2 tablespoons coconut oil over low-medium heat. Once melted, remove from heat and add 2 tablespoons honey. Stir until well combined. Pour into a small baking dish (8×8 or similar) and smooth out in one uniform layer. Place in the freezer for at least 15 minutes.

Heat 2 tablespoons coconut oil over low heat and add cocoa powder. Remove from heat and add remaining 2 tablespoons honey. Spread chocolate mixture over frozen almond butter mixture. Sprinkle with salt and chocolate chips. Place in the freezer for at least 30 minutes.

Remove the dish from the freezer and let warm slightly (I run water over the bottom of the dish for 15-20 seconds) – don’t let it melt! Cut into squares and serve immediately or return them to the freezer.

Recipe submitted by Sarah, Abilene, TX

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