Whoever said gluten and dairy free desserts are boring clearly hasn’t been introduced to these delectable delights below.
Rich, decadent, creamy and sweet – I’ll eat a McDonald’s cheeseburger if you don’t find these match that description!
Not only that – these recipes are nutrient rich and are designed to keep your blood sugar levels stable – so you can avoid the energy dips and weight gain that comes with usual desserts.
Raw Chocolate Ganache Tart (Serves 6)
I’ve made this recipe many times, and each time reveled in even the most anti-health food people being astonished at how good it is.
When asked what they think it’s made with, the usual answer is ‘cream and chocolate, just like any ganache’. No one will ever guess it’s made with avocado!
For the base
- 300g pecans or almonds
- 200g medjool dates
- 1 tsp pink Himalayan salt or celtic sea salt
For the ganache
- 4 medium sized ripe avocados
- 150g coconut oil
- 200g raw cacao powder
- 2 tsp vanilla extract
- Pinch of salt
- 300g coconut sugar or rapadura sugar to taste
Blend the pecans or almonds in a food processor.
Add salt and dates and blend until you have a ‘dough’, or until the mix forms a ball.
Press mixture into the bottom of a round cake tin (I use either a cheesecake tray or silicon mould so it comes out super easy when done).
Cover in cling film and place in the freezer to harden (10-20 mins is fine).
For the ganache, place all ingredients in the food processor with the S-blade and blend until smooth.
Pour onto the base and set in the freezer for an hour.
This ganache is actually pretty delicious straight from the freezer (and this recipe could totally be used for chocolate icypoles!), however if you want to make the ganache soft, take it out about 20 minutes before serving, slice up when still frozen and allow to sit until it’s at room temperature (you can slice it at room temperature – it just gets a little sticky!).
Top each slice with fresh raspberries and a sprinkling of cacao powder before serving.
Marzipan Truffles (Makes 8-10 truffles)
If like me you adore marzipan and want to avoid the ridiculous amount of sugar in store bought ones, as well as the dairy, give this recipe a try.
It’s protein rich and low in sugar, keeping your blood sugar levels stable.
125g almond flour (or ground almonds)
1-2 tbsp raw honey (depending on the sweetness you want)
4 drops almond extract
4 egg yolks
40g Melted 70% dark chocolate (dairy free)
2 tbsp desiccated coconut or finely chopped almonds
Mix the ground almonds, almond extract, honey and egg yolks together until they make a smooth paste.
Shape in to truffle sized balls and roll in melted chocolate, the roll in finely chopped almonds or desiccated coconut.
Place in the fridge until firm.
Chocolate Truffles (Makes 8-10 truffles)
How about some truffles that use just three simple ingredients?
6 tbsp cocoa powder
4 tsp coconut oil (melted)
4 tsp raw honey
Combine ingredients in a bowl until they start to form a thick paste.
At first it may not look possible – keep going!
Next, take about a tablespoon of the mix and roll into small balls.
Dust with cocoa powder or roll in desiccated coconut, then refrigerate.
Before serving, leave them out for about 20 minutes to get them to room temperature.
Bonus tip – if you want more sweetness, add 1 tsp of vanilla extract or cinnamon. You may need to add about a teaspoon more coconut oil if you add cinnamon to get the consistency right.
Chocolate Fondant Pudding (Serves 4-6)
I just had to include a pudding recipe. Because what’s Christmas without pudding?
These soft, gooey lil puds will bring a dairy free smile to your face.
Warm up some coconut cream and pour over when ready to serve. Divine!
150g dark chocolate (dairy free)
75g coconut oil
30g raw honey
2 eggs, beaten
15g tapioca flour
15g rice flour
1 tsp baking powder
Pinch of salt
Pinch of cinnamon
50g pitted prunes, chopped
Preheat oven to 180°C.
Grease 4–6 small pudding moulds with a little coconut oil.
Over low heat, melt coconut oil and chocolate in a small pan, stirring regularly.
Place all remaining ingredients except prunes in a food processor, then add the chocolate mixture.
Blend until smooth, then stir in the chopped prunes.
Place the mixture in the pudding moulds.
Bake for 10–12 minutes until the middle is slightly set – it should still be soft and gooey inside.
Serve right away with coconut cream on top.
Melissa is a naturopathic nutritionist and coach who helps exhausted women get their energy back. She consults with people worldwide via the web from her home in Melbourne, Australia.