10 Sweet and Yummy Gluten-free Dessert’s recipes

Chocolate-Peanut-Butter-Caramel Cereal Bars:

These bars are gluten-free, dairy-free, and egg-free. They have a crispy rice cereal-marshmallow base, a date caramel layer, and a dark chocolate shell. They are sweet, crunchy, and satisfying.

Ingredients:

• 4 cups gluten-free crispy rice cereal.
• 1 bag (10 oz) dairy-free mini marshmallows.
• 1 cup pitted dates.
• 1/4 cup creamy peanut butter.
• 1/4 cup dairy-free dark chocolate chips.
• 2 tablespoons coconut oil.

Instructions:

1. In a large mixing bowl, combine the crispy rice cereal with the mini marshmallows.
2. In a food processor, blend the dates and peanut butter until you get a smooth caramel-like consistency.
3. Spread the date caramel evenly over the cereal mixture in the bowl and mix until well combined.
4. Press the mixture firmly into a parchment-lined square baking dish and refrigerate for 30 minutes.
5. In a microwave-safe bowl, melt the dark chocolate chips with coconut oil in 30-second intervals, stirring until smooth.
6. Pour the melted chocolate over the chilled bars and spread it evenly.
7. Refrigerate until the chocolate sets, then cut into bars and serve.

Five-Ingredient Chocolate Chip Cookies:

These cookies are easy to make with just four ingredients: bananas, peanut butter, dark chocolate, and oats. They are gluten-free, dairy-free, and naturally sweetened.

Ingredients:

• 2 ripe bananas, mashed.
• 1 cup creamy peanut butter.
• 2 cups gluten-free rolled oats.
• 1/2 cup dairy-free dark chocolate chips.

Instructions:

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, combine the mashed bananas, peanut butter, oats, and dark chocolate chips.
3. Drop spoonfuls of the cookie dough onto the prepared baking sheet.
4. Flatten each cookie slightly with a fork.
5. Bake for 12-15 minutes until the cookies are set and lightly golden.
6. Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Cherry-Chardonnay Sorbet:

This sorbet is refreshing, fruity, and boozy. It is made with frozen cherries, frozen pineapple, and chardonnay wine. It is also rich in antioxidants and vitamin C.

Ingredients:

• 3 cups frozen cherries, pitted.
• 1 cup frozen pineapple chunks.
• 1 cup Chardonnay wine.
• 1/4 cup granulated sugar (optional, adjust to taste).

Instructions:

1. In a blender or food processor, combine the frozen cherries, frozen pineapple, Chardonnay wine, and sugar (if using).
2. Blend until smooth. Taste and adjust sweetness if necessary by adding more sugar.
3. Pour the sorbet mixture into a shallow, freezer-safe container.
4. Freeze for about 3-4 hours or until firm, stirring occasionally every 30-45 minutes to prevent it from becoming too icy.
5. Once firm, scoop the sorbet into serving dishes and garnish with fresh cherries or mint leaves if desired.

Vegan Brownie and Strawberry Frozen Cheesecake:

This cheesecake is creamy, chocolatey, and delicious. It has a brownie base, a cashew cream filling, and a strawberry topping. It is vegan, gluten-free, and refined sugar-free.

Ingredients:

Brownie Base:

• 1 cup almond flour.
• 1/4 cup cocoa powder.
• 1/4 cup coconut oil, melted.
• 1/4 cup maple syrup.
• 1 teaspoon vanilla extract.
• Pinch of salt.

Cashew Cream Filling:

• 2 cups raw cashews (soaked for 4-6 hours or overnight, then drained).
• 1/2 cup coconut cream.
• 1/4 cup coconut oil, melted.
• 1/4 cup maple syrup or agave syrup.
• 1 teaspoon vanilla extract.
• Juice of 1 lemon.

Strawberry Topping:

• 2 cups fresh strawberries hulled and sliced.
• 2 tablespoons maple syrup or agave syrup.

Instructions:

Brownie Base:

1. Preheat the oven to 350°F (175°C). Grease a small cake pan or springform pan.
2. In a bowl, mix almond flour, cocoa powder, melted coconut oil, maple syrup, vanilla extract, and a pinch of salt until well combined.
3. Press the mixture firmly into the bottom of the prepared pan.
4. Bake for about 12-15 minutes. Remove from the oven and let it cool completely.

Cashew Cream Filling:

1. In a high-speed blender, blend the soaked and drained cashews, coconut cream, melted coconut oil, maple syrup, vanilla extract, and lemon juice until smooth and creamy.
2. Spread the cashew cream filling evenly over the cooled brownie base.
3. Place the pan in the freezer while you prepare the strawberry topping.

Strawberry Topping:

1. In a saucepan over medium heat, combine the sliced strawberries and maple syrup or agave syrup.
2. Cook for a few minutes until the strawberries soften and release their juices, stirring occasionally.
3. Remove from heat and let it cool.

Assembly:

1. Once the strawberry topping has cooled, pour it over the cashew cream filling in the pan.
2. Return the pan to the freezer and let the cheesecake freeze for at least 4-6 hours or until it’s firm.
3. Before serving, let the frozen cheesecake sit at room temperature for a few minutes to soften slightly for easier slicing.
4. Slice and serve the vegan brownie and strawberry frozen cheesecake. Enjoy!

Coconut-Pecan Tart:

This elegant tart has an easy press-in crust made with shredded coconut and almond flour and a dreamy filling that imparts creamy butterscotch flavor. The best part? It’s studded with chocolate and pecans.

Ingredients:

Crust:

• 1 1/2 cups shredded coconut.
• 1 cup almond flour.
• 1/4 cup coconut oil, melted.
• 2 tablespoons maple syrup.
• Pinch of salt.

Filling:

• 1 can (13.5 oz) full-fat coconut milk.
• 1/2 cup packed brown sugar.
• 2 tablespoons cornstarch.
• 1 teaspoon vanilla extract.
• 1 cup chopped pecans.
• 1/2 cup dairy-free chocolate chips.

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a tart pan.
2. In a bowl, mix shredded coconut, almond flour, melted coconut oil, maple syrup, and a pinch of salt until well combined.
3. Press the mixture into the prepared tart pan, ensuring an even layer along the bottom and sides.
4. Bake the crust for 10-12 minutes until lightly golden. Remove from the oven and let it cool.
5. In a saucepan over medium heat, whisk together coconut milk, brown sugar, and cornstarch. Cook, stirring constantly, until thickened.
6. Remove from heat and stir in vanilla extract, chopped pecans, and dairy-free chocolate chips.
7. Pour the filling into the cooled crust. Spread it evenly.
8. Bake for an additional 15-20 minutes until the filling is set.
9. Allow the tart to cool completely before slicing and serving.

Peach-Guava Pops:

These pops are a refreshing and healthy treat for a hot day. They are made with fresh peaches, guava juice, lime juice, and sugar. They are gluten-free, vegan, and low in calories.

Ingredients:

• 2 cups peeled and chopped fresh peaches.
• 1 cup guava juice.
• 2 tablespoons fresh lime juice.
• 2-3 tablespoons granulated sugar (adjust to taste).

Instructions:

1. In a blender, combine chopped peaches, guava juice, lime juice, and sugar. Blend until smooth.
2. Taste and adjust sweetness if necessary by adding more sugar.
3. Pour the mixture into popsicle molds, leaving a little space at the top for expansion.
4. Insert popsicle sticks and freeze for at least 4-6 hours or until completely frozen.
5. To remove the popsicles, run the molds briefly under warm water to loosen them.

Flourless Chocolate-Almond Cake:

This cake is a chocolate lover’s dream. It is rich, moist, and decadent. It is made with bittersweet chocolate, almond flour, eggs, and sugar. It is gluten-free and dairy-free.

Ingredients:

• 8 oz bittersweet chocolate, chopped.
• 3/4 cup almond flour.
• 1/2 cup granulated sugar.
• 6 large eggs, separated.
• Pinch of salt.

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch cake pan and line the bottom with parchment paper.
2. Melt the chopped chocolate in a heatproof bowl placed over a pot of simmering water or in the microwave. Allow it to cool slightly.
3. In a large bowl, whisk together almond flour and half of the sugar.
4. Add the egg yolks to the almond flour mixture and mix until well combined.
5. Stir in the melted chocolate until fully incorporated.
6. In another clean bowl, whip the egg whites and salt until frothy. Gradually add the remaining sugar, whipping until stiff peaks form.
7. Gently fold a third of the whipped egg whites into the chocolate mixture to lighten it.
8. Carefully fold in the remaining egg whites, ensuring not to deflate the mixture.
9. Pour the batter into the prepared cake pan and smooth the top.
10. Bake for about 35-40 minutes until the cake is set and a toothpick inserted into the center comes out clean.
11. Let the cake cool completely in the pan before removing and serving. Optionally, dust the top with cocoa powder before serving.

Strawberry-Lemonade Angel Pie:

This pie is a light and airy dessert that is perfect for summer. It has a meringue base, a lemon curd filling, and a whipped cream and strawberry topping. It is gluten-free and low in fat.

Ingredients:

Meringue Base:

• 4 large egg whites, at room temperature.
• 1/4 teaspoon cream of tartar.
• 1 cup granulated sugar.
• 1 teaspoon vanilla extract.

Lemon Curd Filling:

• 3/4 cup fresh lemon juice.
• 1 tablespoon lemon zest.
• 3/4 cup granulated sugar.
• 4 large egg yolks.
• 1/2 cup unsalted butter, cubed.

Topping:

• 1 cup heavy cream, whipped.
• Fresh strawberries for garnish.

Instructions:

1. Preheat the oven to 275°F (135°C). Line a baking sheet with parchment paper.
2. In a clean mixing bowl, beat egg whites and cream of tartar until soft peaks form.
3. Gradually add sugar, a tablespoon at a time, while continuing to beat until stiff, glossy peaks form.
4. Mix in the vanilla extract gently.
5. Spread the meringue onto the prepared baking sheet in a circle to form the base of the pie. Create a shallow well in the center.
6. Bake for about 1 hour until the meringue is crisp and dry. Turn off the oven and let it cool inside.
7. For the lemon curd, in a saucepan over medium heat, whisk together lemon juice, lemon zest, sugar, and egg yolks. Cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon.
8. Remove from heat and whisk in cubed butter until smooth. Let it cool completely.
9. Once both the meringue base and lemon curd are cooled, spread the lemon curd onto the meringue base.
10. Top with whipped cream and fresh strawberries before serving.

Vegan Blueberry Crisp:

This crisp is a simple and satisfying dessert that is loaded with juicy blueberries and crunchy oats. It is made with fresh or frozen blueberries, oat flour, oats, coconut oil, maple syrup, and cinnamon. It is vegan, gluten-free, and refined sugar-free.

Ingredients:

Filling:

• 4 cups fresh or frozen blueberries.
• 1/4 cup maple syrup.
• 1 tablespoon lemon juice.
• 2 tablespoons cornstarch.

Topping:

• 1 cup gluten-free oats.
• 1/2 cup oat flour.
• 1/4 cup coconut oil, melted.
• 1/4 cup maple syrup.
• 1/2 teaspoon ground cinnamon.
• Pinch of salt.

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a baking dish.
2. In a bowl, mix blueberries, maple syrup, lemon juice, and cornstarch until well combined. Pour into the prepared baking dish.
3. In another bowl, combine oats, oat flour, melted coconut oil, maple syrup, cinnamon, and salt. Mix until crumbly.
4. Spread the oat mixture evenly over the blueberry filling.
5. Bake for about 35-40 minutes until the topping is golden brown, and the filling is bubbly.
6. Remove from the oven and let it cool for a few minutes before serving. Serve warm with a scoop of dairy-free ice cream if desired.

Brown-Sugar Peach Pavlova:

This pavlova is a stunning dessert that showcases the flavor of fresh peaches. It has a brown sugar meringue base, a whipped cream and peach filling, and a peach and mint garnish. It is gluten-free and low in fat.

Ingredients:

Meringue Base:

• 4 large egg whites, at room temperature.
• 1 cup brown sugar.
• 1 teaspoon cornstarch.
• 1 teaspoon white vinegar.
• 1 teaspoon vanilla extract.

Filling and Garnish:

• 1 cup heavy cream or coconut whipped cream.
• 3-4 fresh peaches, sliced.
• Fresh mint leaves for garnish.

Instructions:

1. Preheat the oven to 250°F (120°C). Line a baking sheet with parchment paper.
2. In a clean mixing bowl, beat egg whites until soft peaks form.
3. Gradually add the brown sugar while continuing to beat until stiff, glossy peaks form.
4. Gently fold in the cornstarch, white vinegar, and vanilla extract.
5. Spoon the meringue onto the prepared baking sheet, shaping it into a circle with slightly raised edges.
6. Bake for about 1.5 to 2 hours until the meringue is crisp on the outside. Turn off the oven and let it cool completely inside.
7. Whip the heavy cream until stiff peaks form.
8. Spread the whipped cream over the meringue base.
9. Arrange the sliced peaches on top of the whipped cream.
10. Garnish with fresh mint leaves before serving.