Gluten Free Desserts and Sweets

No-Bake Chocolate Coconut Energy Bars

Photo by recipe author

Servings: 16
Preparation Time: 25 minutes

1 cup raw sunflower seeds
1 cup raw pecans
4 tablespoons Coconut Oil
1/2 cup coconut flour
4 tablespoons honey or enough to sweeten
3/4 cup raisins
1/2 cup raw sunflower seeds
1 tablespoon vanilla extract
Dried, shredded coconut

Chocolate Sauce Ingredients:

4 tablespoons coconut oil
8 tablespoons cocoa powder
2-3 tablespoons honey

Grind up 1 cup of sunflower seeds and the cup of pecans in food processor or coffee grinder and pour into bowl. Add coconut oil, coconut flour, honey, raisins, vanilla flavoring, 1/2 cup sunflower seeds and mix all together. Pour into square casserole dish and press mixture down firmly.

Sauce:

In small saucepan, melt 4 tablespoons coconut oil and mix in cocoa and honey until thickened. Pour chocolate sauce on top and sprinkle with shredded coconut. Refrigerate for about 25-35 minutes. Cut up into squares and enjoy!

Recipe submitted by Melinda, Albany, GA

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No-Bake Blonde Coconut Macaroons

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: approx.
Preparation Time: 15 minutes

3 cups coconut flakes
1 1/2 cups almond flour
1 cup maple syrup
1/3 cup coconut oil, melted
1 tablespoon vanilla extract
1/2 teaspoon salt

Mix all ingredients together well. Form into balls and refrigerate until firm…..I actually freeze them! When we make these they are gone in a few minutes because they are soooo good!

Recipe submitted by Stephanie, Goodyear, AZ

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Quick Lemon Coconut Candy

I love this recipe. It’s easy, just a handful of ingredients, and no cooking involved.

If you read the comments below from when the recipe was first posted you’ll see my comment and the way I like to make it. But you don’t have to; I can tell you right now.

I like to use the juice from 2 (usually large) lemons, and all of their zest (or almost all). Then I warm the Coconut Cream Concentrate to a smooth, stir-able, peanut butter consistency and stir all the ingredients together. Warming the CCC is important; that’s what gives the balls a smooth, creamy, melt-in-you-mouth taste and texture. I usually don’t use any of the optional stuff. Sometimes I even add a few tablespoons of melted coconut oil in, but that is totally optional as there is already a good amount of oil in the CCC.

After stirring everything together, I scoop the balls unto a cookie sheet (or whatever other flat baking-pan like thing my hands grabbed first) and freeze or refrigerate until firm. If the mixture is too thin for scooping just stick the bowl into the freezer for a couple minutes at a time and stir until the desired consistency is achieved.

So when life gives you lemons, make these. Watch the video for a quick walk-through and enjoy these tart and creamy little bites. The only thing you’ll have to worry about is not eating the entire batch in one day.

Enjoying Lemons,

Sarah:)

Quick Lemon Coconut Candy (No Bake)

Quick Lemon Coconut Candy

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

1 cup coconut cream concentrate
1/2 cup raw honey
1 teaspoon finely grated lemon zest
Juice of 1 lemon
Dried coconut flakes, toasted if desired
1/2 teaspoon vanilla extract, optional

Mix the first 4-5 ingredients together until well mixed and smooth. Form into balls, roll them in the coconut flakes and refrigerate or freeze. You can also put them in candy molds without the coconut flakes to get a different look. They will harden when refrigerated.

Recipe submitted by Alice, Las Crescenta, CA

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No-Bake Chocolate Chip Peanut Butter Balls

Photo by recipe author

Servings: Approx. 16, or more depending on size
Preparation Time: 10 minutes

1/2 cup peanut butter
1/4 cup chocolate chips
3 tablespoons honey
3 tablespoons coconut flour

Thoroughly mix all ingredients together in a bowl. If the mixture is too sticky, add more coconut flour; if it’s too dry, add more peanut butter.

Roll into peanut butter mixture into small balls using your hands or a cookie scoop. Store in the refrigerator.

Recipe submitted by Lindsey, Denver, CO

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Gluten Free Chocolate Brownies

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 24 brownies
Preparation Time: 15 minutes

1 cup (2 sticks) salted butter
7 oz extra dark (Panama) chocolate
1/4 cup coconut flour
1/4 cup brown rice flour
1/4 cup tapioca flour/starch
1 teaspoon xanthan gum
5 eggs
3/4 cup brown sugar
3/4 cup granulated sugar (or all brown sugar)
2 teaspoons vanilla extract

Preheat oven to 350 degrees F. Grease a 9×13 inch pan with coconut oil.

Melt chocolate and butter together over very low heat, stirring occasionally until melted and smooth. Remove from heat.

In a small bowl, mix flours and xanthan gum together.

Whisk eggs, sugars, and vanilla extract together. Slowly whisk in the chocolate mixture until well blended.

Using a rubber spatula, stir the flour mixture into the chocolate mixture until well blended and smooth.

Pour batter into prepared pan and bake in preheated oven for 15-20 minutes, or until center is firm. Let cool for a couple minutes then cut and serve.

Recipe submitted by Sarah Shilhavy

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Inside-Out Coconut Peanut Butter Cups

Photo by recipe author

Servings: 12
Preparation Time: 15 minutes

Bittersweet or semisweet chocolate, as needed
2 teaspoons honey, optional
Tropical Traditions Coconut Peanut Butter, as needed
4 teaspoons vanilla extract

Chop a wedge off of a 1 lb bar of chocolate (about a fifth?).

Place the chocolate in a double boiler to melt, stir occasionally until smooth and completely melted. Remove bowl from heat and stir in vanilla extract and honey (if needed).

If your coconut peanut butter is solid, just place the jar in a bowl filled with hot water so it will become a runny consistency. Pour coconut peanut butter into a muffin pan lined with paper cups, just enough to make a bottom layer.

Spoon the chocolate into each paper cup (it’s the middle of your inside-out ‘coconut’ peanut butter cup).

Drizzle more coconut peanut butter over the top to seal the sweet deal on your “Inside-Out Coconut Peanut Butter Cups” and pop the pan into the freezer for just a few minutes so they can harden.

Peel the paper off, admire its beauty, and enjoy!

Notes: If you want a milk chocolate taste, use a different chocolate or experiment with your filling ingredients.

You may or may not have to sweeten the chocolate depending on what type you use (example: semisweet chocolate will not have to be sweetened, and neither will bittersweet if you like a darker taste).

Recipe submitted by Michelle, Diggins, MO

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Coconut Ice

Photo by Recipe Author

Preparation time: 10 minutes plus the ice cream maker time
Servings: 2

Almond Milk:

1/2 cups raw almonds
1 1/2 cups coconut milk*

Ice:

2-3 frozen bananas
1 cup fresh pineapple, diced
1/2 cup shredded dried coconut
1/4 cup organic pure maple syrup
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

Blend almonds and coconut milk in a high-speed blender until smooth.

Add other ingredients and blend until smooth. Freeze in an ice cream maker according to the manufacturer’s instructions.

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

Recipe submitted by Kelly, Grandview, MO

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Chocolate Balsamic Truffles

Vinegar in chocolate?? I scratched my head at the idea, but this is a fantastic combination. The unique, tart-ish flavor with the silky smooth and creamy chocolate was just meant to be. You’ll love it.

Truffles are pretty simple and easy to make. It’s all in the ingredients. Use high quality everything in this recipe as every single ingredient stands out. Use a nice tasting, high quality dark chocolate and a rich, dark, high quality balsamic vinegar especially. This is one recipe that you really don’t want to skimp on.

Another fun thing about truffles is that you can coat/dip them in so many different things! Nuts, chocolate shavings, dip in different melted chocolates, etc. Let the imagination run wild.

The next important thing is the chilling. The mixture has to be at the perfect temperature to roll into balls as well as for eating. You don’t want to eat a truffle straight out of the refrigerator when it’s all hard. Let them come to room temperature first. Then enjoy the tiny little melt-in-your-mouth candies all you like.

Enjoy!

Sarah

Chocolate Balsamic Truffles

Chocolate Balsamic Truffles

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: approx. 45 truffles
Preparation Time: 10 minutes

8 1/2 ounces dark chocolate (semisweet, bittersweet, or combination)
1/4 cup heavy cream
1 tablespoon coconut oil
2 teaspoons balsamic vinegar
cocoa powder
shredded coconut
other coatings of choice

Pour the heavy cream into a glass bowl set over a pot of simmering water. Turn heat off as soon as you place the bowl on top. Stir in the chocolate and coconut oil in with a rubber spatula.

Once the chocolate has melted, remove bowl from the pot and stir in the balsamic vinegar. Refrigerate the chocolate for 1 hour. Remove from the refrigerator and let sit at room temperature for 1-2 hours, until firm but moldable.

Place coatings of choice into shallow bowls, starting out with about 1/4 cup. Using a teaspoon scoop out measuring teaspoon sized balls of the chocolate. Use your hands to form into tiny balls. Drop the balls into the coatings of choice and roll until coated.

If the truffles are too soft after forming refrigerate for about 15 minutes, or until a littler firmer.

To store, refrigerate overnight and store at room temperature. The truffles will keep for about 1 day at room temp.

Submitted by Sarah Shilhavy

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