Feed

Gluten Free Desserts and Sweets

Dairy & Gluten Free Chocolate Coconut Fudge

Dairy and Gluten Free Chocolate Coconut Fudge Recipe photo
Dairy and Gluten Free Chocolate Coconut Fudge Recipe
photo by recipe author

Servings: 24 squares
Preparation Time: 5 minutes

Heat a medium saucepan over low heat. Add coconut cream concentrate, cocoa powder, vanilla and sea salt. Mix well as the coconut cream melts. Slowly add the raw honey into the coconut mixture until combined.

Pour the warm fudge into greased 8 inch square pan. Cover and refrigerate. Allow fudge to refrigerate for 4 hours or until its completely set. Cut into squares and serve.

Recipe submitted by Phillip, Eugene, OR

Submit your recipe here!

Read More

No Bake Coconut Cookie Bites

No Bake Coconut Cookie Bites Recipe photo
No Bake Coconut Cookie Bites Recipe
photo by recipe author

Servings: 18
Preparation Time: 15 minutes

  • 3 cups Medjool Dates, pitted and soaked
  • 1 3/4 cup unsweetened coconut, medium shreds or chips (may need to add about 1/4 cup more if not using protein powder)
  • 4 tbsp coconut cream concentrate, softened
  • 2 tbsp virgin coconut oil, softened
  • 1 1/2 cups raw almonds
  • 1/3 cup vanilla egg white protein (optional, but adds some vanilla flavoring to the cookies)

Once the dates have soaked for a couple hours, add them to a food processor along with the coconut cream concentrate and coconut oil (add protein at this time.)

Process until mixture is well combined and cream and oil are fully melted. Add in the coconut and blend until consistency is doughy and moldable. Add the almonds at this time and blend until almonds are well incorporated.

Pack the dough into balls, you may need to press firmly.

I prefer to store in the refrigerator in an airtight container. The coconut cream and oil will harden when cooled and allow for a harder ball

Recipe submitted by Kate, Highlands Ranch, CO

Submit your recipe here!

Read More

Gluten Free Chocolate Chip Banana Cake

Gluten Free Chocolate Chip Banana Cake Recipe photo
Gluten Free Chocolate Chip Banana Cake Recipe
photo by recipe author

Servings: 24
Preparation Time: 20 minutes

  • 3 medium ripe bananas, fork mashed
  • 1/4 cup + 1 tablespoon honey or maple syrup
  • 2 tablespoons coconut oil
  • 2 tablespoons almond milk (or milk of choice)
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 1 3/4 cups gluten free flour blend*
  • 1 teaspoon baking soda
  • 2 heaping teaspoon cinnamon
  • 1/2 teaspoon xanthan gum
  • 1/4 teaspoon salt
  • 3/4 cup chocolate chips

Preheat oven 325 degrees F. Lightly grease an 8×11 baking dish.

In a medium mixing bowl, combine masked banana, maple syrup, oil, milk, eggs, and vanilla with a whisk.

In a second bowl combine, flour, baking soda, cinnamon, xanthan gum, and salt. Pour the dry ingredients onto the wet ingredients and whisk until combined. Stir in chocolate chips.

Pour batter into the oiled pan. Bake for 30-35 minutes until cake passes the toothpick test. Let cool completely in pan on wire rack before slicing. Eat after slicing, refrigerate, or freeze.

*You can make your own gluten free flour mix, here’s one recipe:

Gluten Free Flour Mix:

Mix all ingredients together until well blended. Use as directed.

Recipe submitted by Rosella, Chesterland

Submit your recipe here!

Read More

Gluten Free Strawberry Shortcake

Gluten Free Strawberry Shortcake Recipe photo
Gluten Free Strawberry Shortcake Recipe
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 8-12
Preparation Time: 15 minutes

Filling:

  • 1 lb fresh strawberries, chopped into chunks
  • 1 tablespoon honey
  • 2 cups heavy cream
  • 1 teaspoon vanilla
  • sugar to taste

Biscuits:

  • 1/4 cup coconut flour
  • 3/4 cup brown rice flour
  • 3/4 cup tapioca starch/flour
  • 1-3 tablespoons sugar or honey
  • 1 1/2 teaspoons xanthan gum
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 5 tablespoons salted butter
  • 3/4 cup milk or heavy cream
  • 1 egg, lightly beaten

Preheat oven to 400 degrees F.

Mix the strawberries with the honey until well blended. Set aside.

Whisk all dry ingredients for the biscuits in a bowl. Cut in butter until very well blended (no big chunks). Stir in milk and egg and mix until a moist dough comes together.

Dust a surface with tapioca starch and turn the dough out. Fold over several times and pat into desired thickness (they will not rise too much). Cut with a biscuit cutter and place on a cookie sheet.

Bake in preheated oven for 12-15 minutes, until bottoms are lightly browned. Cool completely before serving.

Whip the heavy cream with vanilla and sugar until soft peaks form. Slice biscuits in half and top with strawberries and whipped cream to serve.

Submit your recipe here!

Read More

No Bake Fruit Tart

No Bake Fruit Tart Recipe photo
No Bake Fruit Tart Recipe
photo by recipe author

Servings: 6
Preparation Time: 15 minutes

Crust:

  • 1 cup raw macadamia nuts, pecans, or walnuts
  • 1/4 cup dates, pitted
  • 1/8 cup dried coconut

For the custard:

  • 2 cups chopped cashews, or pine nuts soaked for at least 1/2 hour
  • 1/2 cup lemon juice (or lime juice)
  • 1/2 cup honey, I use raw
  • 1/2 cup coconut oil
  • 1 teaspoon vanilla
  • 1/4 teaspoon sea salt

Topping:

  • Fruit of choice

To make the crust, process the macadamia nuts and dates in the food processor. Sprinkle dried coconut onto the bottom of a removable bottom tart pan. Press crust onto the coconut. This will prevent it from sticking.

To make the custard, blend the cashews, lemon, honey, gently warmed coconut oil (do not use microwave), vanilla, sea salt (if using). Blend until smooth and adjust to taste.

Pour the mixture onto the crust. Remove air bubbles by tapping the pan on a table.

Place in the freezer until semi firm. Remove the tart from the freezer and decorate with fruit of your choice. I use strawberries, kiwi and blueberries and any other organic berry I can get my hands on.

Place back in the freezer another 10-20 minutes until firm.

Serve.

Recipe submitted by April, Las Vegas, NV

Submit your recipe here!

Read More

Coconut Oil Chocolate Covered Strawberries

Coconut Oil Chocolate Covered Strawberries Recipe photo
Coconut Oil Chocolate Covered Strawberries Recipe
photo by recipe author

Servings: 4
Preparation Time: 25 minutes

What if I told you there was an extremely healthy way to eat chocolate? That’s exactly what this recipe is! I am always ranting about how coconut oil is extremely good for you, and it’s the main ingredient in this chocolate recipe. It’s so simple too!

  • 20 organic strawberries – wash and set aside

Coconut Oil Chocolate:

Patiently melt the coconut oil for your healthy chocolate by putting it in a bowl and placing that bowl over a bowl of warm water. Don’t allow any water in the coconut oil and don’t overheat it. Never microwave any of the ingredients. You can also warm it in a toaster oven on the lowest warm setting.

Warm the honey separately, the same way as the coconut oil. It is important for the honey to be runny in order to combine with coconut oil.

Once the coconut oil and honey are warm combine all of the ingredients in a blender or a bowl and mix well.

Assembly:

Dip dry strawberries in the chocolate and place on a clean plate. Make sure not to get too much chocolate on the strawberry or it will all drip off. Once the plate is full place it in the freezer for 20 minutes for the chocolate to harden. Remove from the freezer and enjoy! This chocolate can also be used as a fondue for dipping fruit (just skip the freezer step) or poured into molds and made into chocolate bars.

Recipe submitted by April, Las Vegas, NV

Submit your recipe here!

Read More

Coconut Flour Strawberry Shortcake Medallions

Coconut Flour Strawberry Shortcake Medallions photo
Coconut Flour Strawberry Shortcake Medallions
photo by recipe author

Servings: 27 cookies
Preparation Time: 1 hour 15 minutes

Rinse and clean 1 pound of strawberries. Remove the stems and cores, and slice thinly. In a thick bottomed pan, melt 1 tablespoon coconut oil, add the strawberries. Bring to a boil, then reduce heat until simmering. Stir regularly. Simmer at low heat reducing strawberries until they measure 1/2 cup. It will take about 50 minutes. Cool strawberry jam thoroughly before proceeding to the next step.

Sift coconut flour and pack into 1/2 cup measurement. Cut the excess off the top with a straight knife. Place into a bowl, along with remaining coconut oil, eggs, honey, vanilla and vanilla bean caviar. Whip with a hand mixer for 1-2 minutes. Allow cookie dough to rest for 5 minutes to allow coconut flour to absorb the liquids. The cookie dough will be very soft.

Place cooled strawberry jam in with the cookie dough and lightly stir. You are looking for a swirled effect in the cookies as shown in the photograph.

Preheat oven to 325°F. Lightly grease a cookie sheet.

Drop by level tablespoons onto the cookie sheet. Moisten fingertips with coconut oil and lightly pat and tap the cookie dough into a round shape.

Bake for 10 minutes. Cookies will lose their shiny look when done, and will feel firm to the touch. If pressing lightly leaves a dent, bake 1-2 more minutes.

Recipe submitted by Starlene, Phoenix, AZ

Submit your recipe here!

Read More

Coconut Oil Chocolate-Walnut Freezer Fudge

Coconut Oil Chocolate Walnut Freezer Fudge photo
Coconut Oil Chocolate Walnut Freezer Fudge
photo by recipe author

Servings: 24
Preparation Time: 5 minutes, plus chilling

1. Whip coconut oil in the bowl of a standing mixer until fluffy (2-3 minutes).

2. Add cocoa powder and maple syrup and continue to whip until completely combined (about 1 minute, but you might need to scrape the sides a couple of times).

3. Add chopped walnuts and mix just to combine.

4. Spread into a 9″x9″ baking pan. Chill in the refrigerator until set (at least 1 hour). Cut into squares and enjoy (store in the fridge or freezer).

Recipe submitted by Sarah, Marietta, GA

Submit your recipe here!

Read More