Gluten Free Desserts and Sweets

Almond Pear Tartlets with Cinnamon-Caramel Cream

Almond Pear Tartlets with Cinnamon-Caramel Cream Recipe

photo by recipe author

Servings: 6 (3 tartlets)
Preparation Time: 20 minutes

For the crusts:

3/4 cup almond flour (or ground almonds)
1/2 cup pitted dates
Big pinch of salt

For the filling:

2/3 cup almond milk (or any other nondairy milk)
1/3 cup pitted dates
1/2 teaspoon lemon juice
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger (optional)
Pinch of sea salt
1 tablespoon melted coconut oil
2 large, ripe pears, peeled, cored, and thinly sliced

To make the crusts, combine the almond flour, dates, and salt in a food processor and pulse until well combined. (If the mixture doesn’t quite come together, add 1/2 tablespoon of water and process again.) Divide the mixture between three 4-inch mini tart pans, pressing it firmly and evenly onto the bottoms and sides of each pan. Place the crusts in the refrigerator while you make the filling.

To make the filling, combine the milk, dates, lemon juice, vanilla, cinnamon, ginger, and salt in a high-speed blender and blend until completely smooth. With the machine running on low speed, stream in the coconut oil; blend again until smooth.

Place the thinly sliced pears in a medium bowl, add the caramel sauce from the blender, and toss/stir to coat. Remove the crusts from the fridge and divide the pear-caramel mixture among them, heaping the pears into each crust until almost overflowing. (If there is any remaining caramel sauce, enjoy it with a spoon or save it for another use.) Place the filled tartlets in the fridge and let chill for 2 to 4 hours, or until the filling is set.

Recipe submitted by Amber, Kansas City, MO

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“Caramel” Fudge

Caramel_Fudge Recipe

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Servings: 12
Preparation Time: 15 minutes

1/3 cup sunflower seed butter
1/4 cup coconut oil, melted
2 tablespoons coconut cream concentrate
1 tablespoon raw honey
1 teaspoon salt
1/4-1/2 cup dark chocolate chips

Grease a small pan. Place all ingredients (except chocolate chips) in the food processor (or if you don’t have one you could combine it all on low on the stove) and combine until smooth. Pour your mixture into the pan and stick it in the fridge for about 5 minutes. Pull it out, add some chocolate chips, and then throw it back in until it’s set!

Cut up into 12-16 squares. These should be kept in the fridge, they get a little melty.

Recipe submitted by Sarah, Abilene, TX

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Gluten Free Lemon-Coconut Blondies

Gluten Free Lemon-Coconut Blondies Recipe

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Servings: 12-16
Preparation Time: 10 minutes

1/4 cup honey
1/2 cup virgin coconut oil
1/3 cup fresh lemon juice
1 teaspoon vanilla
3 eggs, at room temperature
2 teaspoons grated fresh lemon zest
1/2 cup coconut flour
1/4 teaspoon salt
5 packets dry stevia extract
1 teaspoon baking powder
1/2 cup coconut milk*
1/2 cup unsweetened coconut flakes, lightly toasted

Preheat the oven to 350 degrees. Over very low heat, heat honey and coconut oil just until oil is melted. Stir in the lemon juice and vanilla, and then whisk in the eggs and lemon zest.

In a small bowl, stir together the coconut flour, sea salt, stevia, and baking powder until well combined. Stir this into the coconut oil mixture. After a couple of minutes this is going to get very thick, as the coconut flour absorbs the moisture. At this point, stir in enough of the coconut milk to have the consistency of thick pancake batter (start with a 1/4 cup and see if you need to add more).

Grease an 8 by 8 inch baking pan, and spoon in the batter. Top with the toasted coconut, and bake for 35-45 minutes, or until the center feels “set” when you lightly press down with your finger. Remove and cool completely before cutting (if they are still warm, they will fall apart).

Note: I made these in a 6 by 10 inch pan, as well an 8 by 8–since the latter is more common, that is the size I called for, but the other pan worked well.

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

Recipe submitted by Angela, Longmont, CO

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Chocolate Orange Truffle Pie

Chocolate Orange Truffle Pie Recipe

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Servings: 12
Preparation Time: 15 prep, 3 hours chill

Juice and finely shredded zest from one large orange
1/2 cup honey
1/2 cup coconut oil
1/2 cup unsweetened cocoa powder
2 ripe avocados, about 5 oz. apiece
1 1/2 teaspoons vanilla extract
1/8 teaspoon salt
One 8″ pie crust of your choice
Fudge sauce
Whipped cream

Measure orange juice; add a little water or more juice to equal 1/2 cup. Put the orange juice, zest (should be about 1 tablespoon), honey, coconut oil, cocoa, avocados, vanilla, and salt in a blender or food processor. Run on high for 1-2 minutes, until smooth.

Pour into prepared crust. Cover and refrigerate 2-3 hours until set. Let stand at room temperature 20-30 minutes before serving for softer texture.

Serve with a drizzle of fudge sauce and some whipped cream.

This pie can be frozen and thawed without messing up the texture.

Recipe submitted by Rhonda, South Jordan, UT

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Gluten Free Coconut Cake

Gluten Free Coconut Cake Recipe

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Servings: 12
Preparation Time: 15-20 minutes

5 large egg whites, at room temperature
3/4 cup of coconut cream (this is the thick cream on top of coconut milk)*
1 large egg, at room temperature
1 teaspoon coconut extract
1 teaspoon vanilla extract
3/4 cup + 2 tablespoons coconut flour
1 1/2 cup whole sugar
2 tablespoons baking powder
3/4 teaspoon salt
10 tablespoons butter (1 1/4 sticks) or coconut oil, cut into 10 pieces and softened
1/2 cup shredded coconut

1. Preheat oven to 325 degrees. Whisk egg whites, coconut cream, whole egg, and extracts together in a large bowl until combined. Set aside.

2. In a separate bowl mix coconut flour, whole cane sugar, baking powder and salt together.

3. Using an electric mixer, combing flour mixture with butter pieces or coconut oil, one tablespoon at a time. Add 1 cup of egg mixture, increase the speed to medium-high, and beat until light and semi fluffy. Add the remaining egg mixture in a steady stream and continue to beat until the batter is combined. Mix in shredded coconut.

4. Pour batter into a 9×13 pan. Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out with a few crumbs attached. The cake will be very golden brown. Let cool before frosting.

5. Frost cooled cake. Top with toasted coconut and serve.

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

Recipe submitted by Philip, Eugene, OR

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Coconut Lemon Bars

Coconut Lemon Bars Recipe

photo by recipe author

Servings: 12 bars
Preparation Time: 5 min

1 cup raw cashews, soaked for about 8 hours and drained
Juice and zest of one organic lemon
12 medjool dates, pitted
1 tablespoon organic virgin coconut oil
1/4 cup, unsweetened shredded coconut, plus more for top (about 1 tablespoon)
2 tablespoons coconut flour
2 tablespoons white chia seed

1. Preheat oven to 400 degrees. Grease 8 x 8 glass dish with coconut oil and set aide. Combine all ingredients in food processor and pulse until very fine and sticky (about 1-2 minutes).

2. Pour cashew coconut lemon mixture into pan and press down firmly and evenly. Sprinkle 1 tbsp. shredded coconut on top.

3. Bake at 400 for 18-20. Let cool completely before cutting into squares.

Recipe submitted by Kristen, Mattapoisett, MA

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Gluten Free Coconut Citrus Cookies

Gluten Free Coconut Citrus Cookies Recipe

photo by recipe author

Servings: 12-15 cookies
Preparation Time: 25 minutes

1 cup coconut flour
2/3 cup almond meal
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs
2/3 cup coconut oil, softened
1/2-2/3 cup honey
juice of one lime
juice of one lemon
zest of 1/2 lime, 1/2 lemon
1/4 cup coconut milk*

Preheat oven to 375 degrees F.

Combine coconut flour through salt in a medium bowl. In a separate bowl, use a mixer to cream coconut oil, sweetener, citrus juice and zest and coconut milk. Add dry mixture to wet and combine.

Shape dough into small balls in hands and place on baking sheet. Press down gently with your palm to flatten slightly.

Bake for 10 minute. Cool for 5 minutes on baking sheet before removing to a cooling rack.

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

Recipe submitted by Susan, Monroe CT

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