Delicious Gluten-Free Dessert Recipes

Gluten-free desserts can be just as tasty as dairy-filled ones. From raw cookie dough to rich fondue, enjoy every bite like there’s no difference at all Gluten-free desserts can be just as tasty as dairy-filled ones. with these delicious gluten-free dessert recipes.

Chocolate Panna Cotta

  • 2 Cups Unsweetened Almond Milk
  • 1/2 Teaspoon Vanilla Extract*
  • 1/4 Cup Cocoa Powder
  • 1/4 Cup Coconut Oil
  • 1/4 Cup Agave Nectar
  • 4 Teaspoons Agar Agar Powder

In a saucepan add almond milk and agar agar, let it sit for 5 minutes to allow agar agar to soften. Then, in a medium bowl add cocoa powder, coconut oil, and agave nectar – stir to combine ingredients thoroughly and set aside. Bring almond milk and agar and agar and vanilla to a simmer then reduce and cook for 8 minutes.  Add chocolate mixture and stir to combine for 30 seconds.  Remove from heat. Pour into 4 ramekins or small glasses. Finally, refrigerate for at least 2 hours. Top with chopped almonds and flaked coconut for extra flair.


Cookie Dough

  • ⅔ cup almond flour
  • ⅓ cup oats
  • 2 tablespoons raw honey
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • Raw cacao nibs (optional)
  • Chocolate chips (optional)
  • Coconut shreds (optional)

Blend almond flour and oats before adding the honey, maple syrup and vanilla. Blend until it start to look dough-like. If you’re adding chocolate chips or raw cacao nibs, add and blend for a few seconds. Scoop out all the raw, vegan and gluten-free cookie dough and roll into small balls. Top with an oversized chocolate chips, or roll in raw coconut shreds instead.


Peppermint Patties

  • ½ cup coconut oil
  • ½ cup coconut butter
  • 2 teaspoons coconut nectar
  • ¼ cup shredded, unsweetened coconut
  • Young Living peppermint essential oil (or 1 tsp peppermint extract)
  • 1 cup dark (or vegan) chocolate chips

In a small bowl, combine coconut oil, coconut butter, peppermint oil, shredded coconut, and coconut nectar. Mix well until smooth. Freeze mixture until it hardens. Use hands or an ice cream scoop to form little patties and place onto a plate lined with parchment paper. Place plate into freezer to firm the patties again. In the meantime, melt chocolate over low heat and allow to cool completely. (This is very important. If the chocolate doesn’t cool, the next step will be impossible.) Drop the patties into the melted chocolate and swirl around until covered. Place on the parchment paper and harden in the freezer once again. Store in the freezer or refrigerator.


Fondue Dip

  • ⅓ cup Medjool dates (pitted)
  • ¼ cup maple syrup
  • ½ cup ripe avocado, mashed with a fork
  • ½ cup filtered water
  • ⅓ cup cocoa powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon vanilla extract
  • Pinch of sea salt

Combine dates and maple syrup in a food processor or blender and process until smooth. Add mashed avocado and process until smooth. Add water, cocoa powder, salt, cinnamon, and vanilla. Process until mixed well, adding a tablespoon more water to reach a desired consistency. Serve with fruit, such as strawberries or bananas, and garnish with toasted nuts.



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