Gluten Free Desserts and Sweets

Chocolate Chip Cookie Dough Truffles

photo by recipe author

1 cup almond flour*
1/4 cup vanilla protein powder, or additional almond flour
1/4 teaspoon salt
1/4 cup powdered whole sugar or honey (adjust to taste)
1/4 cup coconut oil, melted (refined for no flavor, virgin for coconut taste)
1 tablespoon coconut milk** (omit if using honey or other liquid sweetener)
1 1/2 teaspoons vanilla extract
1/4 cup dark chocolate chips

Chocolate Coating:

2/3 cup dark chocolate chips
1 1/2 tablespoons coconut oil

1. Mix flour, protein powder, salt and sweetener in a bowl.

2. In a smaller bowl, mix all wet ingredients and pour into the dry and mix well.

3. Fold in the chocolate chips.

4. Roll into inch sized balls and place on a plate or lined cookie sheet.

5. Place in the freezer for 30 minutes.

Chocolate Coating (optional):

1. In a double boiler or saucepan placed over simmering water, melt the chips and coconut oil.

2. Once melted, remove from heat and dip each ball into the chocolate with a spoon and return to plate or cookie sheet.

3. Place the balls back into the freezer for the chocolate to harden, and store in the fridge or freezer.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

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

Recipe submitted by Kate, Highlands Ranch, CO

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Lemon Coconut Frosting

photo by recipe author

Servings: 1 cup
Preparation Time: 10 minutes + 6 hrs chill

6 tablespoons coconut oil, melted
1/4 cup almond milk, at room temperature
3 tablespoons honey
1 teaspoon vanilla extract
2 tablespoons coconut flour
1 tablespoon fresh lemon juice

Combine all ingredients in a blender and blend until thick and creamy, about 1-2 minutes. Transfer to a bowl, and allow to set in the fridge for 6 hours. It will thicken up with chilling!

Note: Measure your coconut flour by scooping the measuring spoon into the bag, then leveling off each tablespoon using a knife. Coconut flour is very absorbent, so you want to make sure you measure it correctly!

Also, don’t be tempted to skip the blender. I’ve tried whisking this mixture together by hand, and it will NOT work.

Spread onto your favorite cakes, or cookies, and enjoy!

Recipe submitted by Megan, Glendale, CA

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Peanut Butter Banana Cups

photo by recipe author

Servings: about 12 cups
Preparation time: 10 minutes

1 ripe banana
3/4 cup unsweetened peanut butter (I prefer the fresh grind)
2 tablespoons – 1/4 cup honey
3/4 teaspoon vanilla extract
2 1/4 teaspoon coconut oil, melted (refined for no taste, virgin for coconut taste)
1/4 plus 1/8 teaspoon salt (omit if using jarred peanut butter with added salt)

1. Cut the banana into slices between 1/4 and 1/2 inch thick.

2. Mix all remaining ingredients in a separate bowl.

3. Place a bit of the peanut butter mixture to cover the bottom of each cup in a mini muffin tray.

4. Place a banana slice on top of the peanut butter.

5. With a spoon, scoop the peanut mixture unto each banana slice and cover completely.

6. Place in the freezer to set.

7. Store in the fridge or freezer.

Recipe submitted by Kate, Highlands Ranch, CO

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Chewy Chocolate Coconut Bars

photo by recipe author

Servings: 12
Preparation Time: 5 minutes

1 cup almond butter
3 cups coconut flakes, unsweetened
2/3 cup cocoa powder
2/3 cup raw honey
1 teaspoon sea salt
1/2 teaspoon vanilla extract
1/2 cup coconut flour

Place all ingredients in a food processor and blend until combined. Plop mixture into baking dish of desired size and pack tightly. Refrigerate until chocolate is firm. Cut into bars and enjoy!

Recipe submitted by Lauren, Big Sandy, TN

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Tessera de Cocoa – Coconut Oil Chocolate Squares

photo by recipe author

Servings: 14
Preparation Time: 25 minutes

An intense chocolate treat blessed by the richness of organic fruit juice concentrate and the tropical flavor of virgin coconut oil. A typical serving is one piece (a mosaic-like tessera), but two or three pieces for an extended coffee break often become a symbolic “celebration of cacao”.

1/3 cup + 1 tablespoon virgin coconut oil, warmed
1/2 cup natural unsweetened cocoa
3 tablespoons fruit juice concentrate*
2 tablespoons finely shredded coconut (optional topping)
2 tablespoons finely chopped walnuts (optional topping)

In a small bowl, warm coconut oil and stir in cocoa. Add fruit juice concentrate (or concentrate mixture) and stir to complete intense flavor blend and to create a smooth texture.

Pour mixture into a flat bowl lined with wax paper (press a sheet of wax paper between two bowls), then sprinkle on toppings if desired.

Turn the second bowl upside down to create a temporary cover and refrigerate for several hours.

When firm in the center (chilled, but not completely hardened), slice into squares and store in a covered container in the refrigerator.

* Use single juice concentrate or mix several to create unique flavor combinations (try tart cherry, cranberry, elderberry, blueberry, pomegranate or black currant).

Recipe submitted by Rod, Dallas, TX

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Coconut Crispy Rice Protein Bites

Prepared by Sarah Shilhavy Photo by Jeremiah Shilhavy

Servings: 4
Preparation Time: 10 minutes

1/4 cup peanut butter
1/4 cup coconut peanut butter*
2-4 tablespoons honey (or to taste)
1/2 teaspoon vanilla extract
2 scoops protein powder, flavor of choice
3 tablespoons heavy cream
2 cups brown rice cereal

Stir peanut butters, honey, and vanilla to blend. Add protein powder and heavy cream and mix well. Stir in cereal and roll into small balls or press into a 9×13 pan and refrigerate or freeze before serving.

*For a stronger coconut taste, use all coconut peanut butter.

Recipe courtesy Sarah Shilhavy

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Coconut Cacao Snowballs

photo by recipe author

Servings: 18
Preparation Time: 15 minutes

1 cup raw almonds
12 pitted medjoole dates
1/4 cup cacao nibs
1 tablespoon coconut oil
1/4 cup plus 2 tablespoons shredded unsweetened coconut
1 teaspoon pure vanilla extract
1/8 cup chia seeds

1. Set aside the 2 tablespoons shredded coconut in small plate. Place all ingredients into food processor and blend for 1-2 minutes, until mixture becomes similar to very fine (sticky) pebbles.

2. About a teaspoon at a time, roll into 1-inch balls and dip in shredded coconut to lightly cover entire ball.

Recipe submitted by Kristen, Mattapoisett, MA

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Coco-Cocoa Velvet Dessert

photo by recipe author

Servings: 4
Preparation Time: 5 min, plus chilling

1 1/2 cups water, divided
1 packet unflavored gelatin (2 1/2 teaspoons)
2 tablespoons coconut cream concentrate
1/3 cup unsweetened cocoa powder
1/3 cup honey
1/8 teaspoon salt
1/2 teaspoon vanilla
2 drops of orange essential oil, optional (use food grade or better!)- OR use 1 drop lavender oil
1/2 tray’s worth ice cubes (7-8 ice cubes, should be 4 oz.)

Pour 1/2 cup of the water into a blender. Add the gelatin, and let sit to soften.

Meanwhile, heat the remaining water to boiling. Pour the hot water over the gelatin mixture; turn on low to mix and dissolve. Add coconut cream concentrate, cocoa powder, honey, salt, vanilla, and essential oil. While motor is running, drop in ice cubes, one at a time. Blend until smooth.

Pour into four (6-oz) ramekins, or in one (2-cup) mold. Refrigerate until set, 2-4 hours. Serve in the containers, or dip the bottoms in hot water for 20 seconds, then invert to un-mold.

If you want to un-mold it, I recommend you double the amount of gelatin.

Recipe submitted by Rhonda, South Jordan, UT

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