5 Gluten-Free Desserts That’ll Make Your Mouth Water

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If you’re tired of the same ‘ol, same ‘ol desserts, especially if you’re gluten-free (or even sugar-free), here are five decadent treats that are sure to become part of your regular rotation. (Plus, they promise to cure your sweet tooth at the same time!)


No-Bake Hazelnut Ganache Brownies

{Gluten-Free, Vegan, Refined Sugar-Free}

gluten-free hazelnut brownies



¾ cup (110 g) whole raw hazelnuts, plus 2 tablespoons (20 g) for topping

½ cup (50 g) raw sliced or whole almonds

½ cup (35 g) natural cocoa powder or raw cacao powder

⅛ teaspoon fine sea salt

1 cup (230 g) pitted, slightly packed dates

1 teaspoon vanilla extract


2 tablespoons (30 g) almond or hazelnut milk

¼ cup (55 g) extra-virgin coconut oil

¼ cup (70 g) maple syrup

¼ cup (20 g) natural cocoa powder or raw cacao powder

1 teaspoon vanilla extract


chopped hazelnuts (from above)

handful cacao nibs

a few pinches of flaky sea salt


To make the brownies:

Preheat the oven to 350ºF. Spread the hazelnuts on a small, rimmed baking sheet and toast until golden and fragrant, 10-12 minutes. Let cool completely, then rub off as much of the loose skins as want to come off.

Place ¾ cup of the hazelnuts in the bowl of a food processor, reserving the rest for garnish, and add the almonds, cocoa powder, and salt. Process until finely ground, stopping the processor when the mixture just begins to clump, taking care not to overprocess to a paste. Scrape the nut mixture into a medium bowl and set aside.

Add the dates and vanilla to the now-empty food processor and blend to a paste, scraping down the sides of the bowl occasionally. Scrape up the date paste, add the nut mixture, and process until a clumpy, dough-like substance forms. Scrape this mixture into an 8×4 or 9×5-inch loaf pan lined with a sling of parchment paper and pack it into an even layer. Chill until needed.

To make the ganache:

Combine the almond milk, coconut oil, maple syrup, cocoa powder and vanilla in a medium, heat-proof bowl. Set the bowl over a pot of gently simmering water, and whisk until melted and smooth. Remove from the heat and let cool slightly to thicken, whisking occasionally 5-10 minutes. Pour the ganache over the brownies. Chill in the refrigerator until a bit firmer, 30 minutes. Chop the remaining 2 tablespoons of hazelnuts into large pieces. When the ganache has firmed a bit, sprinkle the hazelnuts, cacao nibs, and flaky salt evenly over the top. Chill until completely firm, 1 hour.

Use the parchment handles to lift the brownie out of the pan, and use a chef’s knife to cut into 8 or 10 bars.

The brownies keep well, refrigerated airtight, for up to 1 week.

See: Halloween Snacks Inspired By Our Favorite Candy Bars

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