Gluten Free Desserts and Sweets

No-Bake Healthy Chocolate Coconut Cookies

photo by recipe author

Servings: 18
Preparation Time: 15

1 1/2 cups soft mejool dates, pitted
1/4 cup chia seeds
1/4 cup organic cocoa
1/2 cup unsweetened shredded coconut
1 teaspoon cinnamon
2 tablespoons virgin coconut oil
Optional: 1/4 cup additional unsweetened shredded coconut (for exterior shell)

Place all ingredients except shredded coconut in a food processor and blend until smooth.

Remove from food processor and roll into 1 1/2 inch balls. Roll in extra shredded coconut if you desire the exterior shell. Refrigerate for 20 minutes before eating.

Store in an air-tight container for one week.

Enjoy!!

Recipe submitted by Emily, Ottawa, Canada

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Chocolate Coconut Cream Balls

Chocolate Coconut Cream Balls Recipe

photo by recipe author

Servings: makes 24-30
Preparation Time: 30 minutes/1-2 hours refrigeration

1/2 cup finely chopped cashews (toast 1/2 of them for deeper flavor)
1/4 cup finely chopped Brazil nuts or almonds
1/2 cup coconut cream concentrate, softened or melted
2 tablespoons raw honey
2 teaspoons almond extract
2 cups finely shredded unsweetened coconut
1/4 teaspoon stevia powder
12 ounces dark chocolate
2 tablespoons virgin coconut oil

Combine nuts, coconut cream, honey, almond extract, coconut, and stevia in a bowl. Refrigerate mixture until firm. Form into 3/4-1 inch balls. Set on a parchment-line tray in the refrigerator.

Melt chocolate and coconut oil in a bowl set over boiling water. Dip balls into the chocolate and set on the tray to dry. Store tightly covered in the refrigerator.

Recipe submitted by Charlene, Wareham, MA

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Maple Walnut “Fudge”

Maple Walnut Fudge Recipe

photo by recipe author

Servings: 16
Preparation Time: 10 minutes

1 1/2 cups brazil nuts, roughly chopped
1/4 cup coconut cream concentrate
2 tablespoons virgin coconut oil
2 tablespoons maple syrup
1/2 teaspoon maple extract
4 medjool dates, pitted (about 1/2 cup)
1/2 cup walnuts, roughly chopped

Make brazil nut butter in your food processor with the metal blade. When the butter starts looking oily, scrape down the sides of the food processor and process again until smooth. Add the coconut cream, coconut oil, maple syrup, maple extract, and dates. Process until smooth.

Line a loaf pan with parchment paper. Spread mixture evenly into the pan. Top with walnuts, gently pressing them in. Refrigerate until hard. Cut into squares, rectangles or triangles. Return to the fridge. Serve cold.

Recipe submitted by Charlene, Wareham, MA

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Coconut Vanilla Dough Bites

Coconut Vanilla Dough Bites Recipe

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Servings: 6
Preparation Time: 10 minutes

1 1/2 cups shredded coconut
1/4 cup vanilla egg white protein (optional, replace with almond flour but this adds great flavor)
1/2 teaspoon vanilla bean powder (1-2 pods)
1/2 teaspoon vanilla extract
1 tablespoon lucuma powder (optional)
3 tablespoons virgin coconut oil, softened
2 tablespoons coconut cream concentrate, softened
3 tablespoons liquid sweetener* (maple syrup or honey)

Place the coconut, protein powder and vanilla beans into a food processor and blend until coconut reduces in size.

Add in the remaining ingredients and blend until a dough forms.

Using a small cookie scoop, place each dough bite onto dehydrator tray or onto a parchment lined cookie sheet.

Dehydrate at 125 for 2-4 hours. Bake at 175 for 1-2 hours.

Check the bites regularly to see if desired level of “doughiness” has been met

Recipe submitted by Kate, Highlands Ranch, CO

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Coconut Peppermint Bark

Coconut Peppermint Bark Recipe

photo by recipe author

This is such a delicious Christmas treat, with a healthy twist!

Servings: 10+
Preparation Time: 5 minutes prep, 20 total

1/2 cup Coconut Cream Concentrate
1/2 cup white chocolate chips
1-2 tablespoons coconut oil
1/3-1/2 cup crushed candy cane pieces

In a small saucepan, combine coconut cream concentrate, white chocolate chips, and coconut oil.

Heat gently on low, stirring occasionally, until coconut and chocolate are melted and combined.

Remove from heat and stir in candy cane pieces.

Pour onto a parchment paper-lined pan and refrigerate for 10-20 minutes. When cool, break into pieces and store in an airtight container in a cool place. Enjoy!

Recipe submitted by Anna, Franklin, WV

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Coconut Cream Chocolate Peppermint Drops

Coconut Cream Chocolate Peppermint Drops Recipe

photo by recipe author

Servings: 4-6
Preparation Time: 10 minutes

1/2 cup coconut cream concentrate (or half coconut cream concentrate, half softened coconut oil)
2 tablespoons raw honey
1/8 -1/4 teaspoon peppermint extract
dash of salt
1/2 cup melted natural chocolate chips*

Mix coconut cream concentrate with sweetener, peppermint and salt. Form into round discs and freeze on foil or parchment lined pan about 10 minutes. Remove and coat with chocolate and freeze again, about 5-10 min. take out and enjoy!!!!

*You could make your own chocolate and mix 2 tablespoons of melted coconut oil with 2 tablespoons of cocoa powder, adding sweetener to taste.

Recipe submitted by Rebecca, Nashville, TN

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Gluten Free Chocolate Peppermint Cookie Bars

Gluten Free Chocolate Peppermint Cookie Bars Recipe

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Servings: 8
Preparation Time: 15 minutes

Cookie:

1/2 cup grass-fed butter or coconut oil, melted (I used a mixture)
1/2 teaspoon vanilla extract
1 cup almond flour
1/2 cup cocoa powder
1/4 teaspoon
salt
1/3-1/2 cup sugar

Frosting:

2 tablespoons grass-fed butter*
1 cup powdered sugar
2 tablespoons coconut cream (the cream that rises to the top of full fat coconut milk when it is refrigerated)
2 tablespoons full fat coconut milk**
1/2 teaspoons peppermint flavor
1 small beet root
4 natural candy canes, crushed (optional)

Cookie:

Preheat oven to 350 degrees F.

Mix the melted butter/oil with the vanilla. Combine the flour, cocoa, salt and sugar. Add the dry ingredients to the wet and stir until combined. Press the batter into an 8×8 greased pan. Bake at 350 for 25 minutes. Let cool completely.

Frosting:

Place the butter and sugar in a pan on medium heat until butter starts to melt. Remove from heat and stir well. Pour the mixture into a Vitamix or blender with the coconut cream, coconut milk and peppermint flavoring. Blend until smooth.

Peel the small beet root and place in a saucepan with about 2 tablespoons water and cook over medium heat until the water is red. Pour some of the red water into your frosting and stir until desired color is reached. Place the frosting in the refrigerator to set if it’s runny.

Once the cookie has cooled, spread the frosting evenly and sprinkle the crushed candy over the wet frosting. Place in the fridge to let the frosting set. Store in the refrigerator (I think these taste best straight out of the refrigerator!)

Quick notes

*You may be able to used 2 additional tablespoons of coconut cream instead of butter in the frosting. I haven’t tried it but it should work. It may just make it more coconuty and more peppermint extract may be needed.

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

Variations

For those that do not like peppermint try any other flavor extract or simply use vanilla. Add 1/4 teaspoon to start in case it’s a stronger extract.

Recipe submitted by Kate, Highlands Ranch, CO

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Chocolate Salty Balls

Chocolate Salty Balls Recipe

photo by recipe author

Servings: 12
Preparation Time: 20-30 minutes

1/4 cup coconut oil
2 tablespoons cocoa powder or 1 oz unsweetened baking chocolate, chopped
1/4 cup coconut cream concentrate
1/2 cup shredded coconut
1/4 teaspoon ghost chili powder (optional)
1/3 cup toasted shredded coconut
1 teaspoon salt (or to taste)

Melt coconut oil with the chocolate. Add the coconut cream concentrate and stir until well incorporated. Add 1/2 cup shredded coconut and (chili too if using), mix well and place in the freezer to cool and firm up.

Meanwhile combine toasted coconut and salt and pour onto a plate. Roll mixture into small balls and roll in toasted coconut.

Recipe submitted by Keith, Fairfield, CA

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