Gluten Free Desserts and Sweets

No Dairy & Gluten Free Mock Lemon Cheesecake

example photo shown with strawberries

This recipe is a light and refreshing dessert. You can decorate the top with strawberry and kiwi slices for a wonderful dessert centerpiece!

Crust Ingredients:

1 cup shredded coconut
1 cup macadamias
2 cups pitted dates

Filling Ingredients:

3 cups cashews
¾ cup coconut oil, melted
¾ cup agave nectar
¾ cup fresh lemon juice
½ cup water
¼ teaspoon vanilla, optional

To prepare crust:
Place all ingredients in a food processor and process until everything resembles crumbs. Press into the bottom of a spring form pan with a spoon.

To prepare the filling:
Place all ingredients into a blender (not food processor). Blend until smooth and thick, adding small amounts of water if necessary.

Pour filling ingredients over crust. Cover and freeze for 2 hours then store uncovered in the refrigerator for 2 hours. Remove the sides of the pan and serve. If not completely devoured, place leftover pie in the freezer.

Recipe submitted by Mary, San Antonio, TX

Submit your recipe here!

Homemade Chocolate

Homemade Chocolate Recipe

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

¼ cup Gold Label Virgin Coconut Oil
¼ cup Expeller Pressed Coconut Oil
6 tablespoons cocoa
2 tablespoons maple syrup
2 teaspoons vanilla
dash of salt

Melt oil if needed. Combine all ingredients and mix well. Pour into molds, about 1 tablespoon each. An ice cube tray works well. Place in the fridge or freezer. Sets up in about 10-15 minutes.

This chocolate has been success any time I offered it.

Recipe submitted by Tony, Arvada, CO

Submit your recipe here!

Coconut Date Balls

example photo shown

2 pounds organic dates, pitted and cut up small
3 tablespoons honey
¼ – ½ cup coconut oil (the more oil you use the harder they get in the refrigerator)
2 ½ cups organic shredded coconut
1 cup ground flax seeds
1 teaspoon vanilla extract
extra shredded coconut

In a medium sized saucepan cook dates, honey and oil over low heat until blended together. Take off heat and add the shredded coconut and ground flax seeds. Cool.

Once cooled, stir in vanilla extract. Place extra coconut in a shallow bowl and roll date mixture into small balls then roll in shredded coconut. Eat warm or refrigerate.

Recipe submitted by Connie, Alfred, ME

Submit your recipe here!

Coconut Flour Chai Cookies

1 cup coconut flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon Himalayan salt
1/2 teaspoon cinnamon
1/2 cup honey
3/4 cup Virgin Coconut Oil
2 teabags black chai tea steeped in 1/2 cup boiling water, cooled
2 eggs
1 teaspoon vanilla extract
1/4 teaspoon liquid stevia

Preheat oven to 350 degrees.

Mix dry ingredients together and set aside. In a separate bowl mix honey, coconut oil, chai tea, eggs, vanilla, and stevia. Blend in dry ingredients. Drop by tablespoonfuls onto cookie sheet lined with parchment paper or greased with coconut oil.

Bake in the preheated oven for 12-15 minutes. Cool for 5 minutes before transferring to plate. I like to keep mine in the refrigerator.

Recipe submitted by Crystal, Yreka, CA

Submit your recipe here!

Coconut Almond Fudge

example photo shown

1 cup virgin coconut oil
¼ cup carob (or cocoa) powder
¼ cup almond butter
¼ cup raw honey
1 tablespoon vanilla
1 teaspoon almond extract
chopped almonds or nuts of your choice
dried coconut
chopped sunflower seeds

Place all ingredients except the nuts, coconut and sunflower seeds in a large glass bowl and set in simmering water and mix until everything is well blended. Stir the desired amount of the last three ingredients.

Spread fudge in a 9×12 glass pan with buttered parchment paper. Cool in refrigerator or freezer.

Recipe submitted by Kim, Chickasaw, OH

Submit your recipe here!

Banana Coconut Ice Cream

3 frozen bananas
1/4 cup shredded or flaked coconut (1 ounce)
1/4 cup dried unsweetened fruit (I use cherries or raisins)
1 teaspoon cinnamon
1 teaspoon organic chocolate powder (optional)
1 teaspoon + coconut cream concentrate
1/4 cup filtered water

Place all ingredients in a VERY STRONG blender and blend starting a low speed, working up to the highest speed until all is mixed and is the consistency of ice cream.

If needed, add a couple ice cubes to thicken and chill.

This makes a generous serving for two.

Recipe submitted by Tammy, Cape Girardeau, MO

Submit your recipe here!

Coconut Almond Balls

1/2 cup coconut flakes, divided
1 cup almonds or any kind of nut you like
2 tablespoons cocoa powder
pinch Himalayan salt
3/4 teaspoon almond extract, or any other kind of extract you like
1 tablespoon Virgin Coconut Oil
8 pitted dates or any other dried fruit
1/2 cup raisins

Put in food processor with “s” blade and process 1/4 cup coconut flakes, nuts of choice, cocoa powder, and salt until coarsely mixed. Add extract of choice, coconut oil, dates or your choice of dried fruit, and raisins. Process until mixture holds together when gently pressed between fingers. Roll into balls and then roll in 1/4 cup coconut.

Enjoy!

Recipe submitted by Pam,
Galion, OH

Submit your recipe here!

Gluten Free Yellow Cake

example photo shown

2 1/2 sticks butter – softened
1 1/3 cup organic sugar
8 large eggs – at room temperature
2 egg yolks – at room temperature
2 cups coconut flour, sifted
2 teaspoons baking powder
1/4 teaspoon salt
1 1/3 cups of milk (or half n half) + 1 tablespoon
1 tablespoon vanilla
Coconut oil

Pre heat oven to 350 degrees. With a pastry brush, grease two round 9 or 8 inch cake pans with coconut oil and dust with coconut flour.

In the bowl of an electric mixer fitted with the whisk attachment, beat the butter and sugar together for about five minutes on medium high speed, until light and fluffy, scraping bowl occasionally. Add the egg yolks into the butter and sugar mixture and beat together until well blended. Add the rest of the eggs in one at a time, beating mixture after each addition. In a separate bowl, combine all the dry ingredients together. Add the vanilla to the milk. With mixer on low speed, add the flour and milk to the butter and egg mixture, scraping bowl when needed. When all the milk and flour mixture is used up, beat the cake batter together for about five minutes, until the color is a bit lighter and the batter is light and fluffy.

Spoon the batter into the prepared cake pans and smoothen out the tops. Bake in a 350 degree oven for about 30-35 minutes, or until toothpick inserted in center of cake comes out clean.

Place the cake pans on a wire rack and let it cool for about five minutes in the pan. Run a butter knife along the edges of the cakes before removing from pan. When cakes are completely cool, frost with Marshmallow Frosting or Chocolate Ganache. Enjoy!!

Marshmallow Frosting

1 1/2 cups organic white sugar
1/2 teaspoon cream of tartar
1/2 teaspoon salt
1/2 cup water
1 1/2 tablespoons brown rice syrup
2 egg whites
1 1/2 teaspoon vanilla

Place sugar, cream of tartar, salt, water, and brown rice syrup in a saucepan or pot. Cook and stir over medium heat until sugar is completely dissolved, forming a syrup.

Place egg whites in a mixer bowl and whip on high speed with an electric mixer for about 45 seconds, or until egg white begin to hold their shape. Continue beating on high speed while slowly pouring hot syrup into egg whites in a fine stream. Whip for about 5 minutes longer, or until frosting loses its gloss and stands in stiff peaks. Frost cake immediately. Enjoy!!

Submitted by Sarah, Milwaukee WI

Submit your recipe here!