If you are anything like me, you probably like chocolate. These gluten-free dessert recipes that I use, at least once a week, are delicious and always satisfying. My first favorite is chocolate covered strawberries, which has to be one of my favorite desserts. I call it 20/20 strawberries because the recipe makes 20 strawberries in 20 minutes!
For this recipe you will need:
- Parchment paper
- One pound of strawberries, preferably large and with the stem attached.
- Six ounces of gluten free semi-sweet chocolate
- Put parchment paper on a cookie sheet. (Note: If you don’t have a cookie sheet just place the parchment paper on the counter).
- Clean the strawberries and completely dry them but do not cut the stems off.
- Melt the chocolate in a microwavable bowl on the lowest amount of power for about two minutes or until it is melted without any lumps. Make sure to stir the chocolate every 30 seconds.
- Dip the strawberries into the melted chocolate, just enough to coat it with chocolate.
- Place the strawberries on the parchment paper until the chocolate hardens and sets in its place.
- Store the strawberries in a refrigerator until you are ready to eat them!
The next recipe I like to use is for gluten-free chocolate truffles. Every time I have made these, they have turned out delicious. I made them for a friends shower and by the end of the night they had been devoured. Please note that this recipe may take a little more time.
For this recipe you will need:
- Parchment paper (If using coconut)
- Baking tray (If using coconut)
- One cup of full fat coconut milk
- Three tablespoons of coconut oil
- Ten ounces of dark chocolate, must be 70%+ cocoa content
- One teaspoon of vanilla extract
- Half a cup of unsweetened cocoa (or substitute this for)…
- Half a cup of shredded unsweetened coconut (optional)
- One inch melon baller
- Chop chocolate into very small bits and pieces.
- Put coconut oil and chocolate into a bowl, set aside.
- Heat coconut oil in saucepan on medium heat until it simmers.
- Pour coconut milk over coconut oil and chocolate.
- Stir extremely gently.
- Add vanilla extract and stir.
- Put chocolate mixture in sealed container, leave in fridge for at least four hours.
Note: While you wait for the chocolate mixture complete these next steps.
Chopped coconut directions
- Put parchment paper on baking tray.
- Chop unsweetened coconut on tray.
- Bake in oven at 300 degrees for up to five minutes (until golden).
- Put baked flakes in bowl when cool.
Cocoa powder directions
- Pour in bowl.
Note: Once four+ hours in up, follow these directions.
- Use melon baller to scoop out 36 balls of the chocolate mixture.
- Smooth (roll) chocolate ball in palm of your hands.
- Coat every truffle in cocoa powder or coconut (Whichever you chose).
Note: If they’re not served right away and you plan on freezing them do not dip in cocoa or coconut until ready to serve.
My last favorite recipe to use is the gluten-free fudge pops. My younger family members really love this recipe, especially now that it is getting hot out.
For this recipe you will need;
- Popsicle tray
- 11.5 ounces of coconut water
- One avocado (ripened)
- Half cup raw cocoa
- 15 ounces of coconut milk
- One third cup of agave nectar
- Put the agave nectar, coconut milk and water into a blender.
- Prepare avocado (pit and peel).
- Add prepared avocado to the blender.
- Blend at medium speed very briefly.
- Add the raw cocoa.
- Blend the mixture on high until it is all completely blended.
- Pour into the Popsicle tray and let them freeze overnight. Enjoy the next day!