Gluten Free Desserts and Sweets

Almond Coconut Bars

Almond Coconut Bars Recipe

photo by recipe author

Servings: 24
Preparation Time: 10 minutes + chill time

2 cups whole raw almonds
1 cup shredded unsweetened coconut
1/2 cup almond butter
2/3 cup virgin coconut oil
1 tablespoons coconut flour
1/2 teaspoon salt
1 1/2 tablespoons molasses or honey
1 tablespoon vanilla extract
3 oz 70-85% dark chocolate

1. Melt coconut oil in a small saucepan on the stove on low heat.

2. Line a 9×9″ baking pan with wax paper.

3. Pulse almonds in food processor until it resembles coarse sand (the goal is something a little coarser than almond meal).

4. Add the rest of the ingredients EXCEPT the chocolate to the food processor and pulse until it forms a textured paste (the bits of almond and coconut shouldn’t be too small). I also finish with a good stir by hand to make sure all the ingredients are incorporated evenly.

5. Pour into baking pan and smooth out to the corners. Refrigerate until set, at least 1 hour.

6. Melt chocolate in a double boiler. Drizzle over almond coconut base and spread with a spoon or rubber spatula until evenly coated. Place bars back in refrigerator for approximately 5 minutes, until chocolate is solid but still a little soft (for ease of cutting). Cut into bars and store in a plastic container in the fridge.

Recipe submitted by Sarah, Marietta, GA

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Coconut Date Truffles

Coconut Date Truffles Recipe

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Servings: about 30 truffles (depending on how big you roll them)
Preparation Time: 20 – 30 minutes

1 cup dates, pitted
1 cup unsweetened coconut
2 tablespoons unsweetened dark cocoa powder
1/2 cup almond butter
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 teaspoons pure vanilla extract
(additional unsweetened dark cocoa powder to roll truffles in)

Make sure all of your dates are pitted by cutting a slice in the date and pulling out the pits.

Place all of the ingredients (except the additional cocoa powder) in a food processor. Process until finely ground.

Place a small amount of cocoa powder in a shallow bowl.

Roll mixture into small balls, the size of your preference. I like to roll them into marble sized balls.

Drop 3 or 4 balls in the bowl with cocoa powder and roll around until coated.

Store dates chilled until ready to serve.

OPTIONS: Instead of rolling your truffles in cocoa powder, you can also use toasted almonds or unsweetened coconut!

Recipe submitted by Angela, Boca Raton, FL

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Chocolate Almond Coconut Bars

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Servings: 24
Preparation Time: 20 minutes

2 cups raw almonds
1 (3 oz) bar dark chocolate
1 teaspoon sea salt
4 cups medjool dates
1 cup shredded coconut
4 heaping tablespoons almond butter

1. First grind up the almonds and chocolate together until fine– but not too fine.

2. Leave half of the almond-chocolate mixture in the food processor and set the other half aside.

3. Add half a teaspoon of sea salt, 2 cups of dates,1/2 cup shredded coconut and 2 heaping tablespoons of almond butter and process until combined. Transfer into a large bowl.

4. Now process the remaining chocolate-almond mixture, sea salt, dates, coconut and almond butter. Add to the large bowl.

5. Wet your hands, further combine the mixture, and press firmly into a parchment lined 13×9 pan. Let the parchment hang over the ends so that you can lift the bars out.

6. Cover and refrigerate for a few hours or overnight. Lift the bars out of the pan and slice into desired size.

Recipe submitted by Leslie, Amsterdam, NY

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Healthy Nutbutter Cups

photo by recipe author

Servings: 24
Preparation Time: 20 minutes

1/2 cup coconut oil
1/2 cup honey
1 cup favorite nut butter
1/2 teaspoon vanilla extract
1 cup favorite chocolate, cut into pieces

Blend all ingredients except chocolate) in a mixer until smooth. Melt the chocolate chips in a double boiler. DO NOT OVER-HEAT THEM…it makes them gritty and tough.

Line a muffin tin (all I had was large paper muffin liners, but these would be perfect in mini muffins too). Pour a tablespoon or so of melted chocolate into the paper liner, and brush the chocolate up the sides, no need to be exact. The chocolate will harden almost instantly as you brush it up the sides. Fill with the nut butter filling, and place in the freezer.

Store under refrigeration or in the freezer! You could always use a zester to put some pretty chocolate curls on top, or a few extra chocolate chips.

Recipe submitted by Tessa, Hillsboro, OR

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Healthy Mounds or Almond Joy Bars

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Servings: 10 large bars
Preparation Time: 20 minutes

4 cups grated, dried unsweetened coconut
1/2 cup softened or melted coconut oil
2-4 tablespoons maple syrup or honey
roasted whole or slivered almonds (optional)

Coating:

1 1/2 cup dark chocolate pieces
1 tablespoon coconut oil

In a food processor, put the filling ingredients and blend 1-2 minutes until well incorporated and smooth. Taste for sweetness, add more if you like. It is necessary the coconut oil be soft or melted so the mixture blends.

Line an 8 x 8 or similar sized pan with waxed paper or parchment. Pour the mixture in and spread around evenly. If you would like to use almonds, now is the time. Press them in! Place the pan in the fridge or freezer to speed the solidifying process.

Meanwhile, melt your chocolate with the coconut oil. Once solid, lift the whole chunk out by lifting the paper. Cut into desired shapes. Dip each piece in the chocolate, letting the excess drip back before laying it on a silpat, parchment, or waxed paper to solidify. Store in an airtight container on the counter or in the freezer. Unlike most coconut oil delicacies, these are solid at room temp and travel well out of refrigeration.

Recipe submitted by Tessa, Hillsboro, OR

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Chocolate Coconut Macadamia Nut Bark

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Servings: 8
Preparation Time: 10 minutes

1 cup dark chocolate chips or chocolate pieces
1/2 cup virgin coconut oil
1/4 – 1/2 cup macadamia nuts, chipped
1/2 cup shredded coconut or coconut chips
1/4 – 1/2 cup honey or sweetener of choice (optional)

1. Place a glass mixing bowl over a saucepan of simmering water and add chocolate and coconut oil.

2. Once everything has melted, remove from heat and add in the nuts, coconut and sweetener.

3. Mix well and pour onto a parchment lined cookie sheet.

4. Place in the freezer to set. Once it has hardened, break into pieces.

Quick notes:

If you are using a dry sugar to sweeten, I would “powder” it in a coffee grinder or blender or it will be gritty

Variations:

You could use almonds instead of macadamia nuts.

Recipe submitted by Kate, Highlands Ranch, CO

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Healthier Peanut Butter Balls

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Servings: 20 pieces
Preparation Time: 1 hour total

For peanut butter filling:

3/4 cup natural crunchy peanut butter
1/4 cup honey
pinch of sea salt
1/2 cup coconut flour

For chocolate coating:

4 oz. dark chocolate, melted
1 teaspoon coconut oil

In a medium bowl, mix together the peanut butter, honey and a pinch of sea salt. Add in the coconut flour gradually– starting first with a 1/4 cup, then adding it in a tablespoon at a time until a “dough” forms. I ended up using a 1/2 cup of coconut flour, but it may vary depending on the texture of your peanut butter.

Using a cookie scoop, drop the dough by rounded tablespoons onto a pan lined with parchment paper. (Roll with your hands to make them smooth, if you like.) Place them in the freezer to set for 30 minutes.

After 30 minutes, melt the chocolate together with the coconut oil. (I used an oven-safe bowl– 5 minutes at 400F– but any method works!)

Remove the peanut butter balls from the freezer, and dip each one into the melted chocolate mixture, coating each one thoroughly. Return the chocolate-covered balls to the parchment paper to set. There will inevitably be some areas that won’t get covered (where your fingers touched), so feel free to spoon some extra chocolate over the tops when they’ve all been dipped!

Return the balls to the freezer to set for another 30 minutes, then serve. They are delicious when served cold, or at room temperature!

I recommend storing them in the fridge or freezer for longer shelf-life.

Recipe submitted by Megan, Glendale, CA

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Almond Butter Freezer Fudge

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Servings: Fills an 8″x8″ pan
Preparation Time: 10 minutes + 1 hour chill

2 cups raw creamy almond butter (unsalted)
1/2 cup coconut oil, softened
3 tablespoons raw honey
1 teaspoon fine sea salt

Simply mix all the ingredients together in a medium bowl, until smooth and creamy.

(Tip: It helps if all the ingredients are at room temperature, to keep the coconut oil soft!)

Transfer the mixture to a square baking dish, or container, lined with parchment or wax paper, then smooth with a spatula, and freeze until solid (about an hour). Remove the fudge by lifting the paper out of the pan, then cut into squares and serve immediately.

Due to the nature of coconut oil, this fudge will melt if left at room temperature for long. Store in the freezer for best results!

Recipe submitted by Megan, Glendale, CA

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