Gluten Free Desserts and Sweets

Frozen Banana Pops (with Chocolate Coconut shell)

Frozen Banana Pops

photo by recipe author

Servings: 4-6
Preparation Time: 10 minutes

2 tablespoons coconut oil
1/2 cup bittersweet chocolate chips
3 frozen bananas
Toothpicks

Peel bananas first, then freeze in resealable plastic bag.

Place a serving plate in the refrigerator or freezer to chill; this is so pops don’t melt immediately on the plate once they’re made.

Put coconut oil in small saucepan and melt on low heat. Remove from heat as soon as coconut oil is completely melted.

Add chocolate chips and stir until chocolate is melted. If chocolate chips do not completely melt, return to heat for 10 seconds. Do not cook; the mixture should be barely warm to touch.

Slice frozen bananas about 3/4 inch thick. Skewer each piece with a toothpick and dip quickly in chocolate. Wait a few seconds for chocolate to harden then place on the chilled plate.

Serve and enjoy!

Recipe submitted by Jeff, Eagle, ID

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Chocolate and Vanilla Macaroons

photo by recipe author

Servings: 12 large cookies

2 cups unsweetened, shredded dried coconut
3 tablespoons carob powder (you can use cacao instead, this just mellows out the cost)
3 tablespoons cacao powder
5 tablespoons maple syrup (if using all cacao, use 6 tbsp)
2 teaspoons vanilla extract
4 tablespoons melted coconut oil
2 tablespoons arrowroot flour
Pinch of salt
Dried shredded coconut for decoration

Vanilla version:

2 cups unsweetened dried coconut, shredded
6 tablespoons coconut flour or almond flour
6 tablespoons maple syrup
2 1/2 teaspoons vanilla extract
4 tablespoons melted coconut oil
2 tablespoons arrowroot flour
Pinch of salt
Toasted coconut for decoration

Choose which version you want to make and combine ingredients for chocolate or vanilla macaroons in a bowl.

Spoon dough and shape into small round discs or spoon “mounds” like traditional macaroons on parchment on a baking sheet sprinkle or press in coconut.

Let firm up in freezer. Makes 12 large macaroon cookies.

Recipe submitted by Jaclyn, Guelph, ON

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Stracciatella Chocolate Coconut Gelato

photo by recipe author

The unique texture of this ice cream is created by a thin drizzle of chocolate added near the end of the freezing process. Therefore, you need an ice cream maker with an opening in the top to add mixings while freezing. (These makers usually have a base that goes in the freezer, so if you keep your ice cream maker frozen all the time, a healthy treat is always just a few minutes away.)

Servings: 4
Preparation Time: 30 minutes

Base:

1/4 cup coconut cream concentrate
4 cups cream, half-and-half, or milk. (Note: For a dairy-free version of this recipe use almond milk or coconut milk*)
1/3 cup sweetener (organic whole sugar, honey, or brown rice syrup)

Drizzle:

2 tablespoons coconut oil
8 oz dark chocolate

Put all ingredients except coconut oil and chocolate into a blender and blend thoroughly. Add mixture to ice cream maker according to normal directions to freeze.

Drizzle:

While freezing gets started, melt coconut oil and chocolate in a small saucepan on low heat. Do not cook! Just barely melted is perfect, so remove the saucepan from the burner before the chocolate is finished melting. (If you cook it, it burns the chocolate, and it will be too hot and melt your ice cream when you add it. The coconut oil lowers the melting temperature and makes it a wonderful texture in the next step.)

When the ice cream is starting to harden and “turn over” in the mixer, very slowly drizzle the melted chocolate into the mixer while it is still mixing. The chocolate will freeze into small strands/striations (Italian: stracciatella) and chunks.

Finish freezing, serve and enjoy!

Recipe submitted by Jeff, Eagle, ID

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

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Favorite No Bake Apple Pie

photo by recipe author

Servings: 12
Preparation Time: 30 minutes

Date/Seed Crust:

1 3/4 cups sunflower seeds
1 cup Medjool dates, no pits
3/4 teaspoon salt
1 tablespoon coconut oil

Apple Pie Filling:

6 organic Fuji apples, cut into very thin slices
2 tablespoons ground cinnamon
1 cup organic raisins
1 tablespoon lemon juice or juice of small lemon
1/3 cup Medjool dates, no pits
2 small pears or 1 extra large pear
1 tablespoon Coconut Cream Concentrate

Process the sunflower seeds until ground well. Remove 1/3 cup of the ground seeds and sprinkle around the bottom of a large deep dish pie plate. Add the dates, salt and coconut oil to the remaining ground seeds and process well.

Shape into a ball and roll the dough flat, then use your hands to press the dough up the sides of the plate.

Place the apples into a large bowl. Stir the cinnamon, raisins and lemon juice into the apple slices. Blend the dates, pears and coconut cream concentrate well in a blender. Add this puree to the apples and stir well to incorporate.

Store the bowl of apple slices in the fridge until ready to serve. Store the pie crust in the fridge as well. When ready to serve, fill the crust with the apple mixture and cut into 12 slices. Enjoy!

Recipe submitted by Linda, Woodland, WA

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CoCo Almond Freezer Bites

photo by recipe author

These are bite size treats that not only taste wonderful, but spread the consumption of VCO out throughout the day. I limit myself to about 5-8 per day.

Servings: 15
Preparation Time: 15 minutes

Dark cocoa almonds
1 cup Gold Label virgin coconut oil
Cinnamon, optional

Using a candy mold tray or ice cube tray, place 1-3 cocoa almonds in each compartment.

Melt coconut oil gently over low heat. Pour melted Gold Label VCO over the entire tray of cocoa almonds (sprinkle of cinnamon is optional).

Place mold/tray on cookie sheet and refrigerate or put in freezer until firm.

Gently break CoCo Almond Bites out of the tray and store in plastic baggie in freezer.

Recipe submitted by Lisa, Lino Lakes, MN

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Sunbutter Chocolate Bars

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Servings: 6 bars
Preparation Time: 10 minutes

1/3 cup coconut oil, melted
1/4 cup sunflower seed butter
1/4 cup carob powder
25 drops stevia
1/4 teaspoon vanilla extract
Sea salt
Sunflower seeds

Melt coconut oil, combine with sunflower seed butter, carob powder, stevia, vanilla extract and salt. Stir until combined.

Pour into mold of choice (we made our in a loaf pan lined with parchment.) Sprinkle with sunflower seeds/coconut/other nut of choice. Freeze. Makes 6 yummy bars!

Recipe submitted by Jaclyn, Guelph, ON

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Gluten Free Chocolate Chips

photo by recipe author

Servings: about 2 cups chips
Preparation Time: 30 minutes + freezing time

3 tablespoons coconut oil (2 melted, 1 mostly melted)
2 tablespoons gluten-free cocoa powder + 3 tablespoons
1 teaspoon vanilla
2 tablespoons honey
1 tablespoon tapioca starch

1. Add all ingredients to high-power blender, except 3 tablespoons cocoa.

2. Mix on medium for about 20 seconds, then increase to high for about 10 seconds. Since there isn’t much in the blender, it will look like it’s not really mixing, but just keep it going.

3. Add the remaining 3 TB of cocoa powder, and blend on high for about 20 seconds. The mixture should be tacky and sticky, and almost like caramel. Because the blender heats up the coconut oil, it will be melting a little in the bottom of the blender. That’s normal, and it begins to separate from the mixture.

Roll out mixture in between two sheets of wax paper. Transfer to a cookie sheet, and freeze for about 30 minutes. After that, it will be a little more set, and cut into small squares/bits with a knife.

Store in the freezer to keep firm, or use immediately in a delicious coconut cookie!

Recipe submitted by Elisabeth, Monee, IL

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Homemade Honey Chocolate

photo by recipe author

Servings: final number of chocolates varies
Preparation Time: 10 min+2 hr chill

1/4 cup ghee or butter
1/4 cup virgin coconut oil
1/4 cup raw cashew butter
2-3 tablespoons raw honey
3/4 cup unsweetened cocoa powder
1/2 teaspoon gluten-free pure vanilla extract

Place ghee/butter, coconut oil, cashew butter, and honey in a small saucepan and heat on low, whisking constantly. Whisk until smooth, thickened, and well combined, but do not let it bubble. Remove from heat and add cocoa powder and vanilla, and whisk again until smooth. Adjust sweetness to taste.

Then, you have some options…

If forming chocolate in candy molds/silicone muffin cups/etc., pour desired amount of melted chocolate into molds (I used heart-shaped silicone muffin cups). Allow to cool for 2-3 hours in the refrigerator. Remove chocolate from molds. Store in the refrigerator.

If making chocolate bars or chunks, pour melted chocolate into a pan or dish lined with parchment or plastic wrap. Allow to cool for 2-3 hours in the refrigerator. Cut or break into chunks of desired size using a sharp knife. Store in the refrigerator.

If using to make dried fruit/nut clusters or bark, mix the ingredients into the chocolate until well combined, then pour into a pan or dish lined with parchment or plastic wrap, or drop in small clusters on a lined baking sheet. Allow to cool for 2-3 hours in the refrigerator. If making as bars/bark, cut or break into chunks of desired size using a sharp knife. Store in the refrigerator.

To dip strawberries, dunk your strawberries into the melty chocolate, place on a lined baking sheet or tray, and let chill for a couple hours until the chocolate is firm. Serve!

Variations:

If you are vegan or do not tolerate dairy, you can substitute the ghee/butter with another 1/4 cup of coconut oil. The rest of the recipe is also quite flexible. If you can’t eat cashews, try using an equal amount of another tolerated nut or seed butter. While the flavor will change, it will still be delicious and creamy. The honey could be substituted with another natural liquid sweetener like maple syrup or brown rice syrup if you do not eat honey.

Recipe submitted by Kim, Minneapolis, MN

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