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11 Gluten-Free Dessert Recipes

Chocolate Panna Cotta

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This classy dessert is guaranteed to impress guests, especially when you tell them it's gluten-free and vegan.

2 cups unsweetened almond milk
½ teaspoon vanilla extract
¼ cup cocoa powder
¼ cup coconut oil
¼ cup agave nectar
4 teaspoons agar agar powder*

Directions: In a saucepan, add almond milk and agar agar, and let it sit for 5 minutes to allow agar agar to soften. In a medium bowl, add cocoa powder, coconut oil, and agave nectar; stir to combine ingredients thoroughly and set aside. Bring almond milk, 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 (use ramekins if you want to serve on plates, glasses if you intend to serve panna cottas in their own containers). Refrigerate for at least 2 hours and serve (top with chopped almonds and flaked coconut for extra flair).

Tip: To release panna cotta from ramekins, run a knife around edges of panna cotta and place individual ramekin into warm water for approximately 30 seconds. Put a plate on top of the ramekin and turn over to release the panna cotta.

Makes 4 servings

Nutrition score per serving (without topping): 211 calories, 15.8g fat (12.3g saturated fat), 20.1g carbohydrates, 16.2g sugar, 2.1g fiber, 91mg sodium, 1.5g protein

*Agar agar powder is a natural thickener/gelling agent made from seaweed. It's available in most grocery stores in the Asian food aisle.

Recipe provided by Pamela Braun of

Chunky Monkey Ice Cream

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Get your ice cream fix with this creamy, cool treat that is ready in an instant (no ice cream maker required) and completely vegan too!

1 peeled and frozen banana (cut into chunks and freeze beforehand)
½ cup almond, coconut, or rice milk
1 tablespoon almond or peanut butter
1 tablespoon dairy-free chocolate chips (you can use regular if you don't need to keep it vegan)

Directions: Blend ingredients well in blender or food processor. Add ice for a thicker texture. Serve in a bowl, sprinkle chocolate chips on top, and enjoy!

Makes 1 serving

Nutrition score per serving: 130 calories, 3.7g fat (1g saturated fat), 27g carbohydrates, 18g sugar, 4.7g fiber, 6mg sodium, 2.1g protein

Recipe provided by Lindsey Smith of

Raw Cookie Dough

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The best part of baking cookies (in our opinion) is eating the dough, which is definitely not so good for you. But with this raw, gluten-free, and vegan dough, you can indulge in a few pinches without guilt (or fear of salmonella)!


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)

Directions: Blend almond flour and oats before adding the honey, maple syrup, and vanilla. Blend until it starts to look dough-like. If you are adding chocolate chips or raw cacao nibs, add and blend for a few seconds. Scoop out all the "cookie dough" and roll into small balls. Top with an oversized chocolate chip (or, to keep it fully raw, roll in raw coconut shreds instead).

Makes approx. 12 servings

Nutrition score per serving (1 cookie, without additional topping): 64 calories, 3.3g fat, 8.8g carbohydrates, 0.9g fiber, 1.7g protein

Recipe provided by Alexis Wolfer, founder and editor-in-chief of

Key Lime Pie

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Chock full of healthy fats, this mouthwatering dessert is the perfect way to use up ripe avocados before they go bad.

For the crust:
¾ cup shredded, unsweetened coconut
¼ cup macadamia nuts (unsalted)
½ teaspoon lime zest
⅛ teaspoon salt
1 teaspoon lime juice
½ cup dates, chopped
2 tablespoons shredded coconut

For the filling:
1 ½ cups ripe avocado
⅓-½ cup fresh lime juice
⅓-½ cup honey or agave
4 tablespoons refined coconut oil
¼ teaspoon salt
Zest of ½ lime, 2-3 lime slices (for garnish)

Directions: To make the crust, combine the coconuts, nuts, zest, and salt in a food processor and chop coarsely. Add lime juice and dates and process until it sticks together. Sprinkle a 9-inch pie plate with the remaining coconut, and pat the crust on top and up the sides of the plate. Chill while you make the filling.

To make the filling, combine all ingredients in a blender (start with the smaller amount of lime and agave, as some avocados are wetter than others and milder in flavor; add more if needed). Blend until smooth. Adjust flavors to taste. Pour over crust and chill 4-6 hours or overnight. Garnish with remaining zest and some lime slices, if desired.

Makes approx. 6-8 servings.

Nutrition score per serving: 280 calories, 21g fat (13g saturated fat), 25g carbohydrates, 19g sugar, 4g fiber, 115mg sodium, 2g protein

Recipe provided by chef Alyssa Moreau, from the book A Sweet Dash of Aloha

Gooey Louie Bean Brownies

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These delectable brownies use black beans instead of flour and flaxmeal instead of eggs. As a result, these heavenly, chocolately, gooey goodies are not only gluten-free, they're vegan too!

3 tablespoons flaxmeal, soaked in ¼ cup warm, filtered water (soak for about 5 minutes, or until a gel forms)
1 15-ounce can of black beans, drained and well-rinsed
3 tablespoons Earth Balance margarine (or other non-hydrogenated margarine), melted
1 teaspoon vanilla extract
¾ cup sugar
½ cup cocoa powder
½ teaspoon baking powder
1 teaspoon baking soda
¼ cup almond meal (optional, but decreases the goo factor while still keeping the brownies gluten-free)
1 teaspoon apple cider (or rice) vinegar
⅓ cup semi-sweet chocolate chips
3 crushed candy canes or ½ tsp peppermint extract (optional)

Directions: Preheat oven to 350 degrees. Combine flaxmeal and water and set aside. In a food processor or blender, process black beans, melted margarine, and vanilla until smooth. In a medium-sized mixing bowl, sift together sugar, cocoa, baking powder, baking soda, and almond meal (if using). Stir in the black bean mixture, flaxmeal/water, and vinegar. Add chocolate chips and crushed candy canes or peppermint extract (if using). Bake in a lightly oiled 9-by-9-inch baking dish for 40-45 minutes, until edges start to pull away from the sides of the baking dish.

Makes 9 large square servings

Nutrition score per serving (1 square, no topping): 225 calories, 7.5g fat (3.5g saturated fat), 37.5g carbohydrates, 21.5g sugar, 5g fiber, 291mg sodium, 4g protein

Recipe provided by Jennifer K. Reilly, RD, of

Peppermint Patties

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Who doesn't love a peppermint patty? Unlike the package variety, the fat in these minty treats comes from heart-healthy and waistline-friendly coconuts). Recipe creator and holistic health coach Marissa Vicario warns things might get a little messy when you make them, but not to worry; the coconut oil doubles as an excellent moisturizer for your hands.

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

Directions: 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.

Makes approx. 12 patties

Nutrition score per serving: 234 calories, 21.1g fat, 13.6g carbohydrates, 8.8g sugar, 10mg sodium, 1.1g protein

Recipe provided by Marissa Vicario of Marissa's Well-Being and Health

Lime Raspberry Cheesecake

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If you're craving a rich slice of cheesecake (minus that heavy feeling in your stomach after you eat it), then try this healthier version that's so rich and tasty you'll never believe it's cholesterol-free, kosher, vegan, and gluten-free!

1 14-ounce package extra firm silken tofu
1 cup vegan cream cheese
½ cup maple syrup
1 teaspoon vanilla
4 teaspoons lime zest
Juice of 3 limes, divided
2 teaspoons agar agar flakes
1 prepared vegan cookie crust or pie crust
15 raspberries, fresh

Directions: Preheat oven to 350 degrees. In a food processor, combine tofu, cream cheese, maple syrup, vanilla, 3 teaspoons lime zest, and lime juice until smooth. Add agar agar and blend for about 1 minute. Add tofu mixture to pie crust and bake about 30 minutes. Turn off oven, and allow cheesecake to sit in oven for another 40 minutes. Remove from oven and allow to cool, then top with raspberries. Sprinkle with remaining 1 teaspoon lime zest and serve.

Makes 8 servings

Nutrition score per serving (1 slice): 274 calories, 6.9g fat, 46.2g carbohydrates, 12g sugar, 2.7g fiber, 283mg sodium, 6.7g protein

Recipe provided by Fernanda Capobianco of Vegan Divas

Thin Mint Cookies

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Going gluten-free doesn't mean you can't enjoy this classic Girl Scout cookie! Twin sisters Lori and Michelle (of have found a way to make a protein-packed version of thin mints that are completely free of wheat, gluten, soy, corn, yeast, dairy, and sugar. And they still taste amazing! Not convinced? They only take 5 minutes to make (no baking required) so go ahead and find out for yourself.

¾ cup protein powder (the twins recommend hemp powder, but you can use your favorite)
½ cup + 2 tablespoons cocoa
1 teaspoon vanilla extract
½ teaspoon stevia (liquid)
1 teaspoon peppermint extract
6-7 tablespoons coconut oil, liquid

Directions: Place all ingredients into a bowl and stir together. Scoop onto plate or tray, then set in fridge to set (you want the cookies to be hard to the touch). Keep refrigerated or store in freezer.

Makes 9-10 cookies

Nutrition score per serving: 95 calories, 6g fat, 6g carbohydrates, 4g fiber, 2g sugar, 8mg sodium, 4g protein

Recipe provided by Lori and Michelle of

Herbal Lemon Sorbet

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This herbal lemon sorbet is the perfect treat when you just want a light, refreshing post-dinner bite.

1 cup water
¾ cup granulated sugar
1 teaspoon Herbes de Provence (this herb mix is available in most grocery store spice aisles)
1 cup lemon juice
2 tablespoons vodka

Directions: Add water and sugar to a small saucepan. Heat over medium high heat until sugar as been dissolved into the water. Let it cook for 1 more minute after it is completely dissolved (you'll need to occasionally stir the mixture while the sugar is dissolving). Remove from heat and stir in the Herbes de Provence. Let cool to room temperature. Strain the herbs out of the sugar mixture by using a fine mesh strainer. If there are still particles of the herbs, strain again through a dampened coffee filter (wet the coffee filter with water before filtering to keep the syrup from being absorbed by the filter). Pour the syrup into a container that you can put in your freezer. Stir in the lemon juice and vodka. Add all ingredients to ice cream maker and process according to directions. Cover and freeze. Let set in the freezer for at least 4 hours before serving. Note: If you want this to be sweeter, you can use 1 cup of sugar instead of just ¾ cup.

Makes 1 pint

Nutrition score per serving: 88 calories, 0g fat, 21.4g carbohydrates, 19.5g sugar, 1mg sodium, 0.1g protein

Recipe provided by Pamela Braun of

Blueberry Apple Pie

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This old-fashioned favorite is sure to hit the spot when you're craving something warm and gooey (and gluten-free, of course). Most of the sugar in this decadent dessert comes from the nutrient-rich dates.

For the crust:
1 cup raw walnuts
1 teaspoon finely ground flaxseeds
1 cup pitted dates
2 teaspoons water

For the filling:
½ cup water
1 apple, peeled, cored and chopped
½ cup pitted dates
2 teaspoons of ground flaxseeds
1 cup frozen blueberries, slightly thawed
½ cup raisins
4 medium apples, peeled, cored, and sliced
1 tablespoon cinnamon

Directions: To make the crust, process the raw walnuts in a food processor and add 1 teaspoon of ground flax to a meal consistency (finely ground). Add the dates (make sure they're pitted!) and water, and process until the mixture gathers into a ball. Using wax paper or parchment, press the mixture into a lightly sprayed/oiled 8-inch pie plate. Pre-bake the crust for 5-10 minutes at 275 degrees F.

To make the filling, combine the water, pitted dates, chopped apple, and second batch of ground flaxseeds in a food processor. Blend until smooth. In a large mixing bowl, combine the date mixture with the blueberries, sliced apples, cinnamon, and raisins. Mix well. Spoon the filling into the pie crust and bake at 250 degrees F for 90 minutes (check the crust to make sure it's firm). Chill slices for easy serving, but it tastes fabulous warm.

And if you love your pie à la mode, recipe creator Beth Aldrich recommends topping your slice with some banana ice cream! Blend one (or two, depending on how much you want to make) frozen bananas in a high-powered blender (or food processor) with ⅛ cup of alternative milk (rice, almond, hemp, or soy) and ⅛ teaspoon vanilla. Slowly blend until smooth. Scoop out and serve as "ice cream" or a pie topper.

Makes approx. 8-12 servings

Nutrition score per serving (1 small slice, no topping): 182 calories, 7g fat (1g saturated fat), 22g sugar, 4g fiber, 2g protein

Recipe provided by Beth Aldrich, author of Real Moms Love to Eat

Fondue Dip

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Fruit is the ultimate healthy, gluten-free dessert, but sometimes it can get a little, well, boring. Dress up your fruit with this super-easy (and insanely delicious) chocolate fondue dip. Avocados are the main ingredient, meaning this treat is full of nutrients, including vitamin E, folate, potassium, and magnesium.

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

Directions: 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 (you may need to scrape down the sides of the food processor or blender so that everything is mixed well). Serve with fruit, such as strawberries or bananas, and garnish with toasted nuts.

Makes 4 servings

Nutrition score per serving (dip only): 130 calories, 3.7g fat (1g saturated fat), 27g carbohydrates, 18g sugar, 4.7g fiber, 6mg sodium, 2.1g protein

*Be sure to use pure maple syrup, as some processed brands may contain gluten.

Recipe provided by Gilda Mulero of Naturally


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