35+ Tasty Gluten-Free, Wheat-Free Desserts Recipes You’ll Want to Make

In today’s world, dietary restrictions and food sensitivities are becoming increasingly common, but that doesn’t mean you have to give up your sweet tooth!

Whether you’re living gluten-free, wheat-free, or simply looking to explore new and healthier dessert options, this collection of 35+ gluten-free, wheat-free dessert recipes has something for everyone.

From decadent cakes to scrumptious cookies, these desserts are not only free from gluten and wheat but also bursting with flavor.

Get ready to indulge without compromise!

35+ Tasty Gluten-Free, Wheat-Free Desserts Recipes You’ll Want to Make

No matter your dietary needs, dessert should always be a time for indulgence.

With these 35+ gluten-free, wheat-free dessert recipes, you can savor every bite without any worry.

Whether you’re baking for yourself, your family, or a gathering, these treats will satisfy every craving while keeping everyone happy and healthy.

So, preheat that oven and get ready to create mouthwatering desserts that everyone can enjoy!

Chocolate Avocado Mousse

This creamy and rich chocolate mousse is a perfect indulgence without the gluten or wheat. Avocado provides a smooth base that blends beautifully with cocoa, making it a guilt-free yet satisfying dessert. It’s naturally sweetened with maple syrup, ensuring you get the perfect balance of rich flavors with no added sugars.

Ingredients:

• 2 ripe avocados, peeled and pitted
• 1/4 cup unsweetened cocoa powder
• 1/4 cup maple syrup (or more to taste)
• 1 tsp vanilla extract
• A pinch of sea salt
• 1/4 cup coconut milk (or any dairy-free milk)

Instructions:

1. In a food processor or blender, combine the ripe avocados, cocoa powder, maple syrup, vanilla extract, and sea salt.
2. Add the coconut milk and blend until the mixture is completely smooth and creamy.
3. Taste the mousse and adjust sweetness if needed by adding more maple syrup.
4. Spoon the mousse into small bowls or cups and chill in the refrigerator for at least 1-2 hours before serving.
5. Garnish with shaved dark chocolate, fresh berries, or a sprinkle of sea salt.

This chocolate avocado mousse is the perfect dessert for those craving something decadent yet wholesome. Its velvety texture and rich chocolate flavor make it an irresistible treat that’s both dairy-free and gluten-free. The natural fats from the avocado provide a satisfying mouthfeel, while the sweetness from maple syrup ensures it’s just sweet enough without being overwhelming. It’s a versatile dessert that can easily be adapted to suit various dietary preferences, and it can even be made ahead of time for convenience.

Almond Flour Lemon Bars

These tangy and sweet almond flour lemon bars are the perfect combination of zesty citrus and a buttery, gluten-free crust. They’re light but satisfying, and their refreshing lemon flavor makes them ideal for spring or summer gatherings. Using almond flour in the crust gives them a rich, nutty base that pairs beautifully with the lemon filling.

Ingredients:

For the crust:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup maple syrup
• 1/4 cup melted coconut oil
• 1/4 tsp salt

For the filling:

• 3 large eggs
• 1/2 cup fresh lemon juice (about 2 lemons)
• 1/4 cup maple syrup
• 1/4 cup coconut flour
• Zest of 1 lemon
• 1/4 tsp turmeric (for color, optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. In a medium bowl, combine almond flour, coconut flour, maple syrup, melted coconut oil, and salt. Mix until it forms a dough.
3. Press the dough evenly into the bottom of the prepared pan to form the crust.
4. Bake for 10-12 minutes or until the crust is golden brown. Remove from the oven and let it cool while you prepare the filling.
5. In a separate bowl, whisk together the eggs, lemon juice, maple syrup, coconut flour, lemon zest, and turmeric (if using).
6. Pour the lemon filling over the cooled crust and bake for an additional 20-25 minutes or until the filling has set and is slightly golden around the edges.
7. Allow the bars to cool completely before slicing into squares. Garnish with powdered coconut sugar or extra lemon zest if desired.

These almond flour lemon bars offer the perfect balance of sweetness and tartness, making them a crowd-pleaser for any occasion. The nutty almond flour crust is a great alternative to traditional wheat-based crusts, and it holds the lemon filling together perfectly. Whether you’re hosting a party or simply craving a refreshing dessert, these bars are both easy to make and sure to impress. They also store well in the fridge, so you can enjoy them throughout the week.

Coconut Macaroons

These coconut macaroons are chewy, sweet, and packed with tropical flavor. The recipe is incredibly simple, using only a few ingredients, and is naturally gluten-free and wheat-free. The combination of shredded coconut, egg whites, and honey creates a light and crispy exterior with a chewy center that’s irresistible.

Ingredients:

• 2 1/2 cups unsweetened shredded coconut
• 3 large egg whites
• 1/4 cup honey or maple syrup
• 1 tsp vanilla extract
• A pinch of salt

Instructions:

1. Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk the egg whites until soft peaks form.
3. Add honey, vanilla extract, and a pinch of salt to the egg whites, and continue whisking until the mixture is smooth.
4. Fold in the shredded coconut until evenly combined.
5. Use a spoon or cookie scoop to form small mounds of the mixture onto the prepared baking sheet, spacing them about 1 inch apart.
6. Bake for 15-18 minutes, or until the macaroons are golden brown around the edges.
7. Let the macaroons cool completely on the baking sheet before removing them.

These coconut macaroons are a simple yet delicious gluten-free treat that’s perfect for satisfying your sweet tooth. Their chewy texture combined with the crisp edges creates a delightful contrast in every bite. The natural sweetness from the honey pairs perfectly with the coconut’s tropical flavor, making these macaroons a crowd favorite. They also make a great gift when packaged nicely, and they’re perfect for any occasion, from casual snacks to special events.

Peach Sorbet

This refreshing peach sorbet is a naturally gluten-free and wheat-free dessert that is both vibrant and light. Perfect for hot summer days, this dessert uses fresh peaches to create a sweet, tangy, and cooling treat. You can make this sorbet with just a few ingredients, and it’s free of any added sugars, relying solely on the natural sweetness of ripe peaches.

Ingredients:

• 4 ripe peaches, peeled and pitted
• 2 tbsp honey or maple syrup (optional, depending on sweetness of peaches)
• 1 tbsp fresh lemon juice
• 1/4 cup water

Instructions:

1. Place the peeled and pitted peaches in a blender or food processor. Blend until smooth.
2. Add honey or maple syrup, lemon juice, and water to the blender and blend again until fully combined.
3. Pour the peach mixture into a shallow dish or ice cream maker.
4. If using a dish, place it in the freezer, scraping the mixture with a fork every 30 minutes until it reaches a fluffy sorbet consistency (this usually takes 2-3 hours).
5. If using an ice cream maker, follow the manufacturer’s instructions for freezing the sorbet.
6. Once the sorbet is ready, serve it immediately or store it in an airtight container in the freezer.

This peach sorbet is a delicious, dairy-free, and gluten-free alternative to traditional ice cream. It’s bright and packed with the natural sweetness of fresh peaches, with a hint of citrus from the lemon juice. This dessert is easy to make and requires no cooking, making it a perfect choice for a quick and healthy treat. It’s ideal for cooling off on a warm day or serving at a party for guests who appreciate refreshing and light desserts.

Raspberry Chia Pudding

This creamy chia pudding is both nutritious and indulgent, with a beautiful burst of raspberry flavor. The chia seeds absorb the liquid, creating a thick and velvety texture that is the perfect base for the tangy sweetness of fresh raspberries. It’s a gluten-free dessert that’s also vegan, making it ideal for those with dietary restrictions.

Ingredients:

• 1/2 cup chia seeds
• 2 cups almond milk (or any dairy-free milk)
• 1/4 cup maple syrup or agave
• 1 tsp vanilla extract
• 1 cup fresh raspberries
• A pinch of sea salt

Instructions:

1. In a bowl, mix the chia seeds, almond milk, maple syrup, vanilla extract, and sea salt. Stir well to combine.
2. Cover the bowl and refrigerate for at least 4 hours or overnight, allowing the chia seeds to absorb the liquid and thicken.
3. In a blender, blend the fresh raspberries until smooth, then pour them over the chilled chia pudding.
4. Stir to combine the raspberry puree with the chia pudding or layer the raspberry puree on top.
5. Serve immediately or store in individual jars for an easy grab-and-go snack.

This raspberry chia pudding is a perfect combination of creamy and fruity, making it an excellent choice for a light and healthy dessert. The chia seeds provide a great source of fiber, omega-3s, and protein, making this dessert both satisfying and nutritious. The tartness of the fresh raspberries contrasts beautifully with the smoothness of the pudding, creating a delightful treat that’s as nourishing as it is delicious.

Banana Almond Flour Muffins

These banana almond flour muffins are naturally sweetened with ripe bananas and have a wonderfully moist texture, thanks to the use of almond flour. They’re gluten-free, wheat-free, and perfect for breakfast or as a snack. The combination of bananas and almonds offers a satisfying nutty flavor, making them a crowd-pleaser for all ages.

Ingredients:

• 2 ripe bananas, mashed
• 2 cups almond flour
• 2 eggs
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/4 cup chopped almonds (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with coconut oil.
2. In a large bowl, mash the bananas until smooth.
3. Add the eggs, maple syrup, and vanilla extract, and mix until well combined.
4. In a separate bowl, combine the almond flour, baking soda, salt, and cinnamon.
5. Add the dry ingredients to the banana mixture and stir until just combined. Fold in chopped almonds if using.
6. Divide the batter evenly among the muffin cups.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool slightly before removing them from the tin.

These banana almond flour muffins are soft, moist, and naturally sweetened, making them a wholesome alternative to traditional wheat-based muffins. The almond flour gives them a light, nutty texture, while the bananas provide natural sweetness without needing refined sugar. These muffins are perfect for a healthy breakfast or a nutritious snack and can easily be made ahead of time for convenience.

Gluten-Free Apple Crisp

This gluten-free apple crisp is a warm, comforting dessert made with tender baked apples and a sweet, crunchy oat topping. It’s the perfect fall dessert or anytime you want a comforting, grain-free treat. The apples are spiced with cinnamon, and the oat topping is made with almond flour, creating a crisp that’s both indulgent and wholesome.

Ingredients:

For the filling:

• 6 medium apples, peeled and sliced
• 2 tbsp lemon juice
• 1/4 cup maple syrup
• 1 tsp cinnamon
• 1/4 tsp nutmeg

For the topping:

• 1 cup gluten-free rolled oats
• 1/4 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup maple syrup
• 1/4 cup melted coconut oil
• A pinch of sea salt

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish with coconut oil.
2. In a large bowl, toss the sliced apples with lemon juice, maple syrup, cinnamon, and nutmeg.
3. Spread the apple mixture evenly in the prepared baking dish.
4. In another bowl, mix together the oats, almond flour, coconut flour, maple syrup, melted coconut oil, and sea salt to form the topping.
5. Sprinkle the oat topping evenly over the apples.
6. Bake for 35-40 minutes, or until the apples are tender and the topping is golden brown.
7. Allow the crisp to cool slightly before serving.

This gluten-free apple crisp is the ultimate comfort food. The sweet and tart apples are perfectly complemented by the crunchy oat topping, and the combination of maple syrup and coconut oil adds a rich sweetness. It’s a simple yet decadent dessert that’s perfect for family gatherings, potlucks, or just a cozy evening at home. Serve with a scoop of dairy-free vanilla ice cream for an extra indulgence.

Coconut Flour Chocolate Chip Cookies

These coconut flour chocolate chip cookies are soft, chewy, and full of gooey chocolate chips. They are gluten-free, grain-free, and refined-sugar-free, making them a great option for anyone looking for a healthy yet indulgent treat. The coconut flour provides a light, nutty flavor, while the dark chocolate chips offer the perfect amount of sweetness.

Ingredients:

• 1 cup coconut flour
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 2 eggs
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup dark chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the coconut flour, baking soda, and salt.
3. In another bowl, mix the melted coconut oil, maple syrup, eggs, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until well combined. The dough should be thick and slightly sticky.
5. Gently fold in the chocolate chips.
6. Scoop tablespoon-sized portions of dough and roll into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
7. Flatten each cookie slightly with your fingers or a fork.
8. Bake for 10-12 minutes, or until the edges are golden brown.
9. Allow the cookies to cool on the baking sheet before transferring them to a wire rack.

These coconut flour chocolate chip cookies are a perfect treat for anyone following a gluten-free or grain-free diet. The coconut flour creates a slightly dense, soft cookie that pairs wonderfully with the rich chocolate chips. These cookies are quick to make and perfect for an afternoon snack or dessert. They’re sure to satisfy your sweet tooth while keeping things light and healthy.

Gluten-Free Lemon Poppy Seed Cake

This gluten-free lemon poppy seed cake is a light and flavorful dessert with a zesty citrus kick. The combination of fresh lemon juice and zest paired with the crunch of poppy seeds makes each bite a refreshing treat. Made with almond flour and coconut flour, it’s both grain-free and naturally sweetened, making it a perfect option for those on a gluten-free or wheat-free diet.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup maple syrup
• 1/2 cup unsweetened applesauce
• 3 large eggs
• 2 tbsp lemon zest
• 2 tbsp lemon juice
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 1/2 tsp baking powder
• 1 tbsp poppy seeds
• A pinch of sea salt

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with coconut oil or line it with parchment paper.
2. In a large bowl, whisk together the almond flour, coconut flour, baking powder, and salt.
3. In a separate bowl, beat the eggs, maple syrup, applesauce, melted coconut oil, vanilla extract, lemon zest, and lemon juice until smooth.
4. Add the wet ingredients to the dry ingredients and stir until well combined. Fold in the poppy seeds.
5. Pour the batter into the prepared cake pan and smooth the top with a spatula.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This lemon poppy seed cake is both light and moist, with just the right amount of tartness from the lemon and a subtle crunch from the poppy seeds. The almond and coconut flour combination creates a tender texture while remaining naturally gluten-free. It’s a perfect cake for brunch, tea parties, or as a refreshing dessert to end a meal. Top with a dusting of powdered sugar or a drizzle of lemon glaze for extra sweetness.

Chocolate Coconut Energy Bites

These chocolate coconut energy bites are a no-bake, quick-to-make treat that’s packed with nutrients. Made with shredded coconut, almond flour, and dark chocolate, these bites are perfect for a healthy dessert or as an energy-boosting snack. They’re rich in healthy fats and antioxidants, and with just a few simple ingredients, you can whip them up in minutes.

Ingredients:

• 1 cup shredded unsweetened coconut
• 1/2 cup almond flour
• 1/4 cup dark chocolate chips
• 1/4 cup almond butter (or any nut butter)
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• A pinch of sea salt

Instructions:

1. In a large bowl, combine the shredded coconut, almond flour, dark chocolate chips, almond butter, maple syrup, vanilla extract, and sea salt.
2. Stir until all ingredients are well mixed and form a sticky dough.
3. Roll the mixture into tablespoon-sized balls and place them on a parchment-lined baking sheet.
4. Chill in the fridge for at least 30 minutes to firm up.
5. Store in an airtight container in the fridge for up to one week.

These chocolate coconut energy bites are the perfect snack when you’re craving something sweet but want to stay on track with your healthy eating goals. The rich coconut flavor, combined with the almond butter and dark chocolate, makes for a satisfying treat that’s both indulgent and nourishing. These bites are easy to make and are packed with energy-boosting nutrients, making them a great option for a quick breakfast or a post-workout snack.

Gluten-Free Carrot Cake

This gluten-free carrot cake is moist, full of flavor, and made with wholesome ingredients. The combination of grated carrots, warm spices, and a touch of sweetness creates a decadent dessert without any wheat or gluten. Topped with a smooth and creamy dairy-free cream cheese frosting, it’s the perfect dessert for birthdays, gatherings, or any special occasion.

Ingredients:

For the cake:

• 2 cups almond flour
• 1/2 cup coconut flour
• 1 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1 tsp baking soda
• 1/4 tsp salt
• 4 large eggs
• 1/4 cup maple syrup
• 1/4 cup melted coconut oil
• 2 tsp vanilla extract
• 2 cups grated carrots
• 1/2 cup chopped walnuts (optional)

For the frosting:

• 1 cup dairy-free cream cheese (such as coconut-based)
• 2 tbsp maple syrup
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease and line a 9-inch round cake pan with parchment paper.
2. In a large bowl, combine the almond flour, coconut flour, cinnamon, nutmeg, baking soda, and salt.
3. In a separate bowl, whisk the eggs, maple syrup, melted coconut oil, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir to combine.
5. Fold in the grated carrots and chopped walnuts (if using).
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
9. For the frosting, beat together the dairy-free cream cheese, maple syrup, and vanilla extract until smooth.
10. Once the cake is completely cool, frost it with the dairy-free cream cheese frosting and serve.

This gluten-free carrot cake is full of flavor, with a perfect balance of spice and sweetness. The almond and coconut flour base makes it tender and moist, while the grated carrots provide a natural sweetness and texture. The dairy-free cream cheese frosting adds a rich, creamy finish that ties everything together. It’s an ideal treat for anyone following a gluten-free or dairy-free diet, but it’s so delicious, everyone will enjoy it!

Mixed Berry Crumble

This mixed berry crumble is a sweet, warm dessert featuring a mix of berries topped with a buttery, crisp crumble topping. It’s naturally gluten-free, thanks to the use of almond flour and oats. This dessert is perfect for showcasing fresh berries in season, and it’s easy to prepare with minimal ingredients. Serve it with a dollop of whipped coconut cream or a scoop of dairy-free ice cream for the ultimate indulgence.

Ingredients:

For the filling:

• 4 cups mixed fresh berries (such as strawberries, raspberries, and blueberries)
• 1/4 cup maple syrup
• 1 tbsp lemon juice
• 1 tbsp cornstarch (optional, for thickening)

For the crumble topping:

• 1 cup gluten-free rolled oats
• 1/2 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1/4 tsp cinnamon
• A pinch of sea salt

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish.
2. In a bowl, combine the mixed berries, maple syrup, lemon juice, and cornstarch (if using). Toss to coat the berries evenly.
3. Transfer the berry mixture to the prepared baking dish and spread it out evenly.
4. In another bowl, combine the oats, almond flour, coconut flour, maple syrup, melted coconut oil, cinnamon, and sea salt. Mix until the crumble topping forms a crumbly texture.
5. Sprinkle the crumble topping evenly over the berry filling.
6. Bake for 30-35 minutes, or until the topping is golden brown and the berries are bubbling.
7. Allow the crumble to cool slightly before serving.

This mixed berry crumble is a fantastic gluten-free dessert that’s both sweet and tart. The natural sweetness of the berries pairs perfectly with the warm, crispy topping made from oats and almond flour. It’s a simple yet elegant dessert that’s perfect for any occasion, whether you’re serving it at a summer dinner party or enjoying it as a cozy family treat. It’s also versatile—you can swap in different fruits depending on the season.

Gluten-Free Snickerdoodle Cookies

These gluten-free snickerdoodle cookies are soft, chewy, and full of cinnamon-sugar goodness. With a crispy exterior and soft interior, they’re the perfect balance of sweet and spicy. These cookies are made with almond flour, so they’re naturally gluten-free and have a delicious nutty flavor that pairs wonderfully with the cinnamon coating.

Ingredients:

• 2 cups almond flour
• 1/4 tsp baking soda
• 1/4 tsp cream of tartar
• 1/4 tsp sea salt
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 2 tbsp coconut sugar (for rolling)
• 1 tsp ground cinnamon (for rolling)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix the almond flour, baking soda, cream of tartar, and sea salt.
3. Add the maple syrup, melted coconut oil, and vanilla extract, and stir until a dough forms.
4. In a small bowl, mix the coconut sugar and ground cinnamon.
5. Roll the dough into 1-inch balls, then roll each ball in the cinnamon-sugar mixture.
6. Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart. Flatten each ball slightly with a fork.
7. Bake for 8-10 minutes, or until the edges are golden and the cookies are firm to the touch.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These gluten-free snickerdoodle cookies are a comforting and delicious treat, with a perfect blend of cinnamon and sweetness. The almond flour provides a light, nutty base that makes these cookies tender and satisfying. They’re great for any occasion and are sure to become a family favorite, even for those who aren’t following a gluten-free diet. Enjoy them with a cup of tea or coffee for a cozy snack.

Gluten-Free Chocolate Mousse

This rich and creamy chocolate mousse is a decadent gluten-free dessert that’s simple to make and perfect for chocolate lovers. Made with only a few ingredients, including dark chocolate and coconut cream, this mousse has a velvety texture and intense chocolate flavor. It’s ideal for a dinner party or a special treat when you’re craving something indulgent but still light and dairy-free.

Ingredients:

• 200g dark chocolate (at least 70% cocoa)
• 1 cup canned coconut cream (chilled)
• 1/4 cup maple syrup (or sweetener of your choice)
• 1 tsp vanilla extract
• A pinch of sea salt

Instructions:

1. Melt the dark chocolate in a heatproof bowl over a double boiler or in the microwave, stirring every 30 seconds to avoid burning.
2. Once melted, remove the chocolate from heat and let it cool slightly.
3. In a separate bowl, scoop the chilled coconut cream (use only the thick cream, discarding the liquid) and whisk it until smooth and fluffy.
4. Add the melted chocolate, maple syrup, vanilla extract, and a pinch of sea salt to the coconut cream and whisk until well combined.
5. Spoon the mousse into serving dishes or glasses and refrigerate for at least 2 hours, or until set.
6. Serve chilled, garnished with berries, grated chocolate, or coconut flakes if desired.

This gluten-free chocolate mousse is a rich and velvety dessert that feels indulgent but is surprisingly easy to make. The combination of dark chocolate and coconut cream creates a smooth texture that’s luxurious and satisfying. The natural sweetness from maple syrup keeps it light, while the dark chocolate offers a deep, satisfying flavor. It’s the perfect dessert for impressing guests or enjoying after a meal as a sweet, guilt-free treat.

Gluten-Free Almond Joy Bars

These homemade almond joy bars are a healthier, gluten-free alternative to the classic candy bar, packed with protein, healthy fats, and rich chocolate. The bars have a crunchy almond base, a creamy coconut filling, and are coated in dark chocolate for a truly indulgent experience. They’re perfect for a sweet snack or a fun homemade treat for special occasions.

Ingredients:

• 1 1/2 cups unsweetened shredded coconut
• 1/2 cup almond flour
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/4 tsp sea salt
• 12 whole almonds (or more, depending on your preference)
• 1 cup dark chocolate chips (dairy-free)

Instructions:

1. In a large bowl, mix the shredded coconut, almond flour, maple syrup, vanilla extract, and sea salt until the mixture comes together and sticks when pressed.
2. Line a small baking dish (8×8 inches) with parchment paper and press the coconut mixture evenly into the bottom to form a smooth base.
3. Press an almond into the center of each coconut section.
4. Place the dish in the freezer for about 30 minutes to set.
5. Melt the dark chocolate chips in a heatproof bowl over a double boiler or microwave in 30-second intervals, stirring between each.
6. Once the coconut layer is firm, pour the melted chocolate over the bars to cover them completely.
7. Place the bars back in the freezer for an additional 30 minutes to set the chocolate.
8. Cut into squares and store in the fridge until ready to serve.

These homemade almond joy bars are a delicious gluten-free treat that combines the perfect balance of chocolate, coconut, and almonds. They offer a satisfying crunch with every bite, while the rich dark chocolate coating ties everything together. These bars are great for satisfying sweet cravings while still being healthy, with wholesome ingredients like almond flour and coconut. They’re also easy to make and store well in the fridge for whenever you need a quick treat.

Gluten-Free Strawberry Shortcake

This gluten-free strawberry shortcake is a delightful dessert perfect for spring or summer. Made with a light and fluffy gluten-free biscuit base, topped with sweet, fresh strawberries and a dollop of coconut whipped cream, this dessert is light, refreshing, and indulgent all at once. It’s a simple yet elegant treat that everyone will enjoy.

Ingredients:

For the biscuits:

• 2 cups gluten-free all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1/4 cup coconut oil (or butter)
• 3/4 cup coconut milk (or any dairy-free milk)
• 2 tbsp maple syrup
• 1 tsp vanilla extract

For the topping:

• 2 cups fresh strawberries, sliced
• 2 tbsp maple syrup (for macerating the strawberries)
• 1 cup coconut cream (chilled)
• 1 tbsp powdered sugar (optional)
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the gluten-free flour, baking powder, baking soda, and sea salt.
3. Add the coconut oil and use a pastry cutter or your hands to incorporate it into the dry ingredients until the mixture resembles coarse crumbs.
4. Stir in the coconut milk, maple syrup, and vanilla extract until just combined.
5. Scoop the dough onto the prepared baking sheet in heaping spoonfuls to form biscuits.
6. Bake for 12-15 minutes, or until the biscuits are golden brown on top.
7. While the biscuits bake, prepare the strawberry topping by combining the sliced strawberries with maple syrup in a small bowl. Let them sit for 10-15 minutes to release their juices.
8. Whip the chilled coconut cream with powdered sugar and vanilla extract until fluffy and smooth.
9. Once the biscuits are baked and cooled slightly, slice them in half and top with strawberries and whipped coconut cream.

This gluten-free strawberry shortcake is light, fruity, and bursting with flavors. The fluffy, slightly sweet biscuits make the perfect base for the juicy strawberries, and the coconut whipped cream adds a luxurious finish. This dessert is perfect for those looking for a gluten-free version of a classic favorite, and it’s sure to be a hit at any gathering.

Gluten-Free Churros

These gluten-free churros are crispy on the outside and soft on the inside, with the perfect amount of cinnamon-sugar coating. You can enjoy them with a cup of hot chocolate or just as a sweet, indulgent snack. Made with rice flour and almond flour, they’re naturally gluten-free, and they come together easily in just a few simple steps.

Ingredients:

• 1/2 cup almond flour
• 1/2 cup rice flour
• 1 tbsp coconut sugar
• 1/2 tsp baking powder
• A pinch of sea salt
• 3/4 cup water
• 2 tbsp coconut oil
• 1 tsp vanilla extract
• For frying: Coconut oil (or oil of choice)
• For the coating: 1/4 cup cinnamon sugar (mix 1/4 cup coconut sugar with 1 tsp cinnamon)

Instructions:

1. In a medium saucepan, heat the water, coconut oil, and vanilla extract over medium heat until it begins to simmer.
2. In a separate bowl, whisk together the almond flour, rice flour, coconut sugar, baking powder, and sea salt.
3. Once the water mixture is simmering, add the dry ingredients and stir vigorously for 1-2 minutes until a dough forms.
4. Remove from heat and let the dough cool slightly.
5. Transfer the dough to a piping bag fitted with a star tip.
6. Heat coconut oil in a frying pan over medium-high heat.
7. Pipe 3-inch strips of dough into the hot oil and fry until golden brown, about 2-3 minutes.
8. Remove the churros from the oil and place them on a paper towel-lined plate to drain excess oil.
9. Immediately roll the churros in the cinnamon sugar mixture.
10. Serve warm with chocolate sauce for dipping, if desired.

These gluten-free churros are a delightful treat that brings the fun of fairground snacks into your kitchen. They’re crispy, sweet, and full of cinnamon flavor, with a soft interior that makes them irresistible. The rice flour and almond flour create a light dough that holds its shape perfectly when fried. Pair them with your favorite dipping sauce, or enjoy them on their own for a quick, delicious treat.

Gluten-Free Peach Galette

This gluten-free peach galette is a rustic yet elegant dessert that showcases the sweetness of fresh peaches. With a flaky, buttery gluten-free crust and juicy peach filling, this galette is simple to make and perfect for any occasion. The combination of cinnamon, nutmeg, and vanilla extract elevates the natural flavors of the peaches, creating a dessert that is both comforting and delicious.

Ingredients:

For the crust:

• 1 1/2 cups gluten-free all-purpose flour
• 1/4 cup coconut flour
• 1/2 tsp salt
• 1/2 cup cold butter (or coconut oil for dairy-free)
• 4-6 tbsp ice water

For the filling:

• 4 ripe peaches, sliced
• 2 tbsp coconut sugar
• 1 tsp vanilla extract
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg
• 1 tbsp arrowroot powder (or cornstarch)

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. To make the crust, combine the gluten-free flour, coconut flour, and salt in a bowl. Cut the cold butter into small pieces and mix it into the flour using a pastry cutter or your hands until it forms a crumbly texture.
3. Gradually add ice water, 1 tablespoon at a time, until the dough comes together.
4. Roll the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
5. For the filling, combine the sliced peaches, coconut sugar, vanilla, cinnamon, nutmeg, and arrowroot powder in a bowl. Toss to coat.
6. Roll the chilled dough into a circle about 1/4-inch thick on a floured surface. Transfer it to the prepared baking sheet.
7. Place the peach filling in the center of the dough, leaving a border around the edges. Fold the dough edges up over the filling to create a rustic, open-faced tart.
8. Bake for 30-35 minutes, or until the crust is golden brown and the peaches are tender.
9. Let the galette cool before slicing and serving.

This gluten-free peach galette is a perfect summer dessert. The flaky, buttery crust pairs wonderfully with the sweet, juicy peaches, and the combination of warm spices adds depth to the filling. This rustic tart is easy to make, and its simplicity is what makes it so special. Serve it warm with a scoop of dairy-free vanilla ice cream for a truly indulgent experience.

Gluten-Free Cinnamon Rolls

These gluten-free cinnamon rolls are soft, fluffy, and full of cinnamon-sugar goodness. Made with almond flour and coconut flour, they’re the perfect treat for breakfast or dessert. Drizzled with a dairy-free glaze, these rolls are a great way to start your day or indulge in a sweet treat without gluten.

Ingredients:

For the dough:

• 1 1/2 cups almond flour
• 1/2 cup coconut flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 eggs
• 1/4 cup maple syrup
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract

For the filling:

• 1/4 cup coconut sugar
• 2 tbsp ground cinnamon
• 1/4 cup coconut oil, melted

For the glaze:

• 1/4 cup coconut cream
• 2 tbsp maple syrup
• 1/2 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking dish with parchment paper.
2. For the dough, combine the almond flour, coconut flour, baking powder, baking soda, and salt in a bowl.
3. In a separate bowl, whisk the eggs, maple syrup, melted coconut oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until a dough forms.
5. Roll the dough into a rectangle on a piece of parchment paper.
6. For the filling, spread melted coconut oil over the dough and sprinkle the cinnamon and coconut sugar mixture evenly on top.
7. Roll the dough tightly into a log, then slice into 1-inch rolls.
8. Arrange the rolls in the prepared baking dish and bake for 18-22 minutes, or until golden brown.
9. For the glaze, whisk together the coconut cream, maple syrup, and vanilla extract in a bowl.
10. Drizzle the glaze over the warm cinnamon rolls and serve.

These gluten-free cinnamon rolls are a comforting breakfast or treat that everyone will love. The soft, fluffy texture is paired with the perfect balance of cinnamon and sweetness, while the coconut glaze adds a creamy touch. These rolls are easy to make and will leave you craving more. Enjoy them warm, with a cup of coffee or tea, for a delightful treat.

Note: More recipes are coming soon