At The Alternative Daily we are not against a chocolate treat from time to time. Just stay clear of the processed foods, and try some of our favorite gluten-free recipes featured below. These will satisfy your sweet tooth without compromising your health.
Chocolate Muffins
Ingredients:
- 3/4 cup sorghum powder
- 3/4 cup potato starch
- 1/2 a cup raw organic cocoa powder
- 1 cup organic coconut sugar
- 1/2 teaspoon sea salt
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- 1 teaspoon of xanthan gum
- 1 cup of warm organic coffee
- 1/4 cup of warm filtered water
- 3 tablespoons organic coconut oil
- 2 teaspoons vanilla extract
Instructions:
- Preheat your oven to 350 degrees F and line a muffin tin with baking cups.
- Whisk together all dry ingredients.
- Stir in the wet ingredients with the dry. Mix for 3 minutes to thoroughly combine.
- Plop the batter into the muffin tins and bake for 20 minutes.
- Cool on a wire rack before serving.
Chocolate Chip Cookies
Ingredients:
- 2 1/4 cups gluten-free bread flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/4 teaspoon xanthan gum
- 3/4 cup softened organic butter
- 3/4 cup coconut sugar
- 1/2 cup baking stevia
- 2 free range organic eggs
- 2 teaspoons vanilla extract
- 2 cups organic dark chocolate chips
Instructions:
- Preheat oven to 350 degrees F.
- Combine dry ingredients in a bowl.
- Beat all remaining ingredients except chocolate chips together.
- Combine the wet and dry ingredients together and mix well with an electric mixer.
- Stir the chocolate chips in.
- Drop batter onto a cookie sheet in tablespoon fulls.
- Bake for 12 minutes then cool on a wire rack.
Chocolate Cake
Ingredients:
- 16 ounces of organic solid dark chocolate (minimum 70% cacao)
- 1 cup coconut sugar
- 1/2 cup organic coconut sugar
- 3/4 cup strong and hot coffee
- 2 sticks (1/4 lb each) organic butter
- 2 tablespoons organic cocoa powder
- 8 organic free range eggs
- 1 tablespoon organic vanilla extract
Instructions:
- Preheat oven to 350 degrees F. Line a springform pan with buttered wax paper.
- Break the dark chocolate into pieces and place in a food processor with the sugar. Pulse until a grain-like mix is formed.
- Pour the hot coffee into the food processor and pulse until chocolate is melted.
- Add remaining ingredients and pulse to combine.
- Pour the batter into the pan and bake for 60 minutes or until fluffy.
- Cool to room temperature then chill for 3 hours before serving.
Chocolate Sorbet
Ingredients:
- 1 cup filtered water
- 1 cup coconut sugar
- 1/2 cup of raw organic cocoa powder
- 4 ounces of chopped organic dark chocolate (minimum 70% cacao)
- 1/8 teaspoon sea salt
- 1/8 teaspoon xanthan gum
- 1 cup cold organic coconut milk
Instructions:
- Heat water on the stove until hot then remove from heat.
- Stir in sugar and cocoa powder until dissolved.
- Add the chocolate and stir until it melts.
- Add remaining ingredients and whisk to combine.
- Cover the mix and chill for several hours.
- Pour into your ice cream machine and freeze following the manufacturer’s instructions. Best if served right away.
Coconut Cocoa Balls
Ingredients:
- 1 cup organic cocoa powder
- 1 cup coconut oil
- 1/2 cup raw honey
- 3/4 cup coconut meal
- 3/4 cup coconut flakes
Instructions:
- Mix all ingredients except coconut flakes in bowl until well combined.
- Roll the chocolate mix into balls.
- Roll the balls in the coconut flakes and store in the fridge or eat right away.
– The Alternative Daily
