Gluten Free Desserts and Sweets

Raw Chocolate Coconut Snowball Cookies

Photo by recipe author

Servings: 20
Preparation Time: about 15 minutes

2 cups total mixed raw almonds, walnuts, pistachios, dried cranberries, and dried cherries
1/2 cup whole dates
3 tablespoons protein powder
4 tablespoons coconut oil
1/2 teaspoon pure vanilla extract
1/4 cup raw cacao nibs
enough dried shredded coconut or flakes to cover rolled cookies

Combine all ingredients (except for the shredded coconut) in a food processor and process to make a smooth paste.

Roll paste into small balls (the size of Russian Teacakes if you are familiar with those traditional cookies). Roll cookie into dried shredded coconut flakes. Chill slightly before serving.

Recipe submitted by Julie, Colorado Springs, CO

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Gluten Free Chocolate Coconut Chewies

These cookies are naturally gluten free. Think flourless chocolate cake in a meringue cookie form.

Now that I’ve gotten your attention, you’ve probably already scrolled down and taken a look at the recipe, and are perhaps surprised by the amount of sugar. But before you leave, let me assure you that that is the correct amount of sugar.

Think about it.

We’re using pure, unsweetened, cocoa in this recipe, and over half a cup at that! That’s a lot of concentrated, bitter stuff you know. The amount of powdered sugar used is just enough to make it a bittersweet type chocolate flavor, since we’re not using pre-sweetened chocolate. If we were using a block of bittersweet chocolate chances are that’ll be the only sweetener used, but we’re not using that.

Also, keep in mind that powdered sugar will about double in volume when ground into a powder. So technically, 1 cup of granulated sugar will make about 2 cups of powdered.

Make sense?

Sure it does.

So don’t try to decrease the sugar amount and expect the cookies to turn out the same. They won’t. I’ve already tried. They came out soggy and flat as a pancake. No lie. Not to mention they were bitter. One work: Yuck.

With the correct amounts of each ingredient, these cookies bake up like a meringue on the outside with a wonderfully chewy, fudgy, rich, deep chocolate inside.

Hungry yet?

Enjoy!

Sarah

Gluten Free Chocolate Coconut Chewies

Gluten Free Chocolate Coconut Chewies

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

2 oz organic cocoa, about 1/2 cup plus 3 tablespoons
11 oz powdered sugar, about 2 3/4 cups
1/4 teaspoon salt
3 egg whites, at room temp
1 teaspoon vanilla extract
1/2 – 1 cup dried, unsweetened flaked coconut

Preheat oven to 350 degrees F. Grease cookie sheets with palm shortening or line with parchment paper.

Stir dry ingredients (except coconut) together in a stand mixer fitted with a whisk attachment.

On low speed and add egg whites one at a time. Add vanilla extract and turn mixer on high for about 2 minutes, until the batter has thickened.

Gently and briefly fold the coconut in. Don’t mix it in completely.

Drop batter (about the side of a rounded measuring tablespoon) onto a prepared cookie sheet. Bake for 13-15 minutes. Cookie should be puffed and cracked. You can let the cookies cool on the cookie sheet or remove them and let cool on a wire rack.

Recipe courtesy Sarah Shilhavy

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Coconut Meringues

I don’t like making meringues. It worries me. I’m always afraid I’m going to do something to deflate the beautiful, fluffy, marshmallowy mixture in one way or another. But I love eating them, so I still willingly make them when I can. Meringues are a nice way to get rid of those leftover egg whites.

For a long time I did flop at making meringue, but over time I finally, finally found out what was going wrong and got it to work for me. Meringue making actually isn’t as simple and easy as it looks. Once you get it down, it is one of the easiest cookies to make. Let’s go over a few things.

First, the weather must NOT be humid. You have to have dry weather to make meringues. No kidding. If the weather is humid, don’t even think about making meringues. They’ll flop and become soggy. Believe me, I speak from experience. This was the one thing that kept me from making a successful batch of meringues for a long time.

Second, make sure your bowl and beaters are spotlessly clean. I don’t care if that means you have to wipe every single wire on your whisk beater; you need to do it! Even just the tiniest amount of water or fat will kill the meringue.

Third, bring the egg whites to room temp, or almost room temp. It’ll make the whipping process a whole lot quicker.

Fourth, use a light hand. Never, ever scrape meringue down. You can scrape the powdered sugar off the sides of the bowl, but don’t touch the meringue.

Following those guidelines and the recipe below, you’ll have light, airy, fluffy, marshmallowy, Coconut Meringues with a delicate crisp exterior and chewy inside. It can’t get much better then that.

If you have any questions, feel free to ask! Don’t be shy.

Enjoy!

Sarah

Coconut Meringues

Coconut Meringues

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 24 meringues Preparation Time: 20 minutes

4 egg whites
1/4 teaspoon cream of tartar
1 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup flaked coconut

Preheat oven to 250 degrees F. Line two cookie sheets with parchment paper.

In large bowl with mixer at high speed, beat egg whites and cream of tartar until soft peaks form.

Gradually sprinkle in sugar 2 tablespoons at a time at high speed. After all the sugar has been added you may beat in the vanilla extract (or fold in with the coconut). Beat until meringue stands in stiff, glossy peaks.

Using a rubber spatula, very, very gently fold in flaked coconut and vanilla extract (if you didn’t add it in the above step). Do not fold until well mixed, this should take only about 2-3 turns of the spatula.

Drop meringue by rounded spoonfuls onto prepared cookie sheets about 1 inch apart.

Bake for 70 minutes or until dry to the touch. Remove to rack to cool.

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Gluten Free Lemon Roulade

Gluten Free Lemon Roulade made with coconut flour

Photo by recipe author

This recipe is done in 3 parts. Making the Lemon Curd can be done up to a week in advance.

Servings: 8
Preparation Time: 45 minutes

Lemon Curd:

grated zest and juice of 3 lemons
1/4 cup raw honey
1 tablespoon arrowroot powder (or other starch)
1 tablespoon water
2 egg yolks
4 tablespoons butter

Lemon Roulade Sponge Cake:

4 eggs, separated
2 oz (1/4 cup) raw honey
Grated zest of 2 lemons
1 teaspoon pure vanilla extract
1/4 cup ground almonds
3 tablespoons sifted coconut flour
3 tablespoons organic powdered sugar, for dusting

Lemon Cream Filling:

1 cup heavy cream
4 tablespoons lemon curd

Part 1: Making the Lemon Curd

Put the grated zest and juice into a pan honey. Bring to a boil, stirring until the honey has mixed in with the lemon juice.

Mix the arrowroot and water to a paste and add to the lemon/honey mixture. Remove pan from heat and beat in egg yolks.

Return to low heat and mix for about 2 minutes and then remove from the heat again. Gradually beat in butter. Pour into a mason jar, or other sterilized jar, cover and seal. Let the curd cool, then chill.

Part 2 – Making the Lemon Roulade Cake

Preheat the oven to 375F. Grease a 13 x 9-inch jelly roll pan and line with parchment paper.

In a large bowl, beat the egg yolks with 1 oz (1/8 cup) raw honey until light and foamy. Beat in the lemon zest and vanilla extract, then lightly fold in the ground almonds and coconut flour using a rubber spatula or large metal spoon.

Beat the egg whites in a clean bowl until they form stiff, glossy peaks. Gradually beat in the remaining 1oz (1/8 cup) of raw honey to form a stiff meringue. Fold in 1/3 of the meringue at a time into the egg yolk mixture. Do not over-fold, just enough to incorporate.

Pour into the prepared pan, level the surface, and bake for 10 minutes, or until risen and spongy to the touch. Cover loosely with parchment paper and a damp dish towel. Let the cake cool in the pan.

Part 3 – Making the Lemon Cream Filling

Whip the cream in a stand mixer just until medium peaks form. Lightly fold in 4 tablespoons of the lemon curd.

Assembly:

Sift the confectioners sugar onto a piece of parchment paper and turn the sponge onto it. Peel off the lining paper and spread the lemon curd cream over the surface of the sponge, leaving a border around the edge. Using the paper underneath as a guide, roll up the sponge from one of the long sides.

Place on a serving platter with the seam underneath and serve.

Recipe submitted by Diana, Des Moines, IA

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Chocolate Coconut Protein Bites

Chewy Gluten Free Chocolate Chip Cookies

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 1-2 servings, 11 pieces

Preparation Time: 5 minutes

1 scoop chocolate protein powder, about .7 oz
2 tablespoons coconut oil, solid
2 teaspoons raw honey
1 teaspoon coconut peanut butter or other nut butter of choice
1/2 cup unsweetened dried coconut flakes
1/4 cup coconut milk*, as needed

Mix all ingredients together in a small bowl until a sticky
dough like consistency has formed. Add a little more protein powder if needed.

Roll into small balls and drizzle with melted chocolate.
Refrigerate or freeze until firm.

*The best coconut milk is fresh homemade coconut milk. See
our

recipe and video demo here.

Recipe submitted by Darlene, Enumclaw, WA

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Better Than Candy Nut Crunchies

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

It’s true! These creamy little bark-like “crunchies” are seriously better than candy. No lie.

When this recipe was first published over 2 years ago it became an instant hit. Readers raved about the stuff. When I made it myself, I did too.

It is very simple and easy to make. The only really long part is waiting for the Coconut Cream Concentrate to warm up to a liquidy-ish state (see our video on how to do this) for proper measuring and mixing. After that, it’s just a throw-it-all-together-and-refrigerate process. How much simpler can it get?

The first time I made this 2 years ago, the whole batch was gobbled up and then (it being Christmas and everything, with various other sweets lying around) was promptly forgotten. Now, at around the same time this recipe was first posted two years ago, we’ve finally gotten around to making another batch. At the first bite the taste of the salt turned me off, but on the second piece, I remembered why I liked this recipe so much. It’s creamy, rich, versatile, easy, crunchy and low on sugar without sacrificing any taste. That is a nice thought considering how much one can overload on sugar this time of the year.

I like to cut down on the salt (not a big fan of the sweet and salty mix) and add a bit of vanilla extract. Chocolate is a great addition to this as well. Just melt and spread over the bark before chilling or drizzle. Use your imagination (this recipe will actually let you, it’s next to impossible to mess it up), watch the video below for a step by step tutorial and mix up a batch to add to your Christmas cookie and candy plate. You won’t regret it. I’m sure of it.

Better-Than-Candy Nut Crunchies

2 cups organic pecans & almonds
1 cup (or more) Coconut Cream Concentrate
1 tablespoon (or as needed) coconut oil
1 – 2 tablespoons organic whole sugar (or to taste)
1/4 teaspoon Himalayan salt
1/2 cup (or more) shredded coconut or coconut flakes

Process sugar in a food processor until very fine.

Spread nuts in a cookie sheet and toast very lightly in a low heated oven. Place Coconut Cream Concentrate jar in hot water to soften. In a medium sized bowl, beat desired amount of Coconut Cream, your choice of sweetener (see below), coconut oil, and salt with a mixer until creamy. Make sure the sugar and salt are mixed in well.

Fold the toasted nuts into the mixture and mix well with a large spoon until all nuts are well coated. Spread mixture evenly on a cookie sheet covered with parchment paper.

Sprinkle the coconut shreds or flakes toasted lightly if desired over the Nut Crunchies and place cookie sheet in the refrigerator.

When cold, break apart the Nut Crunchies into bite-sized pieces and store in covered containers in the refrigerator.

Note: all measurements are approximate and can be varied to suit your taste. It is pretty hard to mess these up.

Variations:

Use any nuts you prefer, and/or use stevia instead of sugar to taste.
Stir dried coconut toasted into the mixture before spreading out.
Add flavoring such as a tablespoon or two of lemon juice and some lemon zest for Lemon Nut Crunchies.
Melt some organic dark chocolate, and spread over the mixture before or instead of sprinkling on the coconut and refrigerating.
Stir bits of dried pineapple into the mixture for Pina Colada Nut Crunchies

Use your imagination!

Beware: They are addictive! But sooo healthy too. Enjoy!

Submitted by Carol, Palm Bay, FL

Thanks for stopping by!

Sarah

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Honey Caramels with Chocolate, Almond and Coconut

Photo by recipe author

Servings: 16
Preparation Time: 3 minutes

1 cup honey
1 cup heavy whipping cream
1/2 cup coconut cream concentrate
1 teaspoon vanilla extract
1/2 teaspoon salt
3/4 cup sliced almonds
1/4 cup shredded, unsweetened coconut
1 cup semi-sweet chocolate chips or chopped chocolate chunks

Over medium-high heat in a saucepan, heat honey, cream, coconut cream concentrate, vanilla and salt.

Stir constantly using a whisk – mixture will bubble – you want it to bubble lightly – continue to stir until mixture reaches about 260 degrees on a candy thermometer.

Turn off heat and stir in almonds and coconut.

Grease 8×8 pan – pour in caramel mixture and allow to cool or put in refrigerator to cool faster.

Once cool, cut into desired shape and size and place on wax paper – melt chocolate and brush on top of caramels – allow chocolate to harden and they’re ready to eat!

Recipe submitted by Ann, Omaha, NE

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Coconut Flour Linzer Tarts

Gluten Free Coconut Flour Linzer Tart recipe photo

Gluten Free Coconut Flour Linzer Tarts

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

1 3/4 cups coconut flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1/4 cup coconut oil, solid
1/2 cup sugar
3 eggs
2 teaspoons vanilla extract
1/2 cup finely chopped almonds, or other nut of choice
10 oz. fruit spread or preserves
1/2 cup powdered sugar, optional

Preheat oven to 350 degrees. Grease cookie sheets with coconut oil.

Mix together flour, baking powder and salt and set aside.

Cream together butter, coconut oil and sugar. Add eggs one at a time, add vanilla. Add almonds followed by flour mixture, 1/2 cup at a time.

Roll dough out between 2 sheets of wax or parchment paper and cut into circles. Cut a smaller circle in half of the cookies.

Transfer to prepared cookie sheets and bake for 12 minutes, or until lightly browned. Move to wire racks to cool.

When completely cool, assemble. Place a small dollop of fruit spread on the cookie without the hole and cover with a cookie with the hole. Dust powder sugar over the top (optional).

Recipe submitted by Claire, Grant, FL

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