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Coconut Cream Chocolate Gateau for Mother’s Day!

Looking for a wonderful Mother’s Day dessert! How about Coconut Cream Chocolate Gateau? (In case you are not familiar with the word Gateau, it is German word for a rich or fancy cake.)

You probably will not believe me when I tell you that not only is this cake makes from all raw ingredients, it is also a cakes full of healthy ingredients.

The original recipe is from Pamela Vinten’s and is included in her “Amazing Gluten-Free Chocolate” ebook.

Coconut Cream Chocolate Gateau

Coconut Cream Chocolate Gateau


    Chocolate Fudge Ingredients
  • 1 cup almonds
  • 1 cup walnuts
  • 1 ¼ cup pitted and soaked dates
  • ¼ cup cacao powder
  • ½ tsp vanilla
  • Coconut Cream Ingredients
  • 3 cups desiccated (fine) coconut
  • ½ cups coconut oil – melted
  • ¼ cup tahini
  • 1/8 cup maple syrup
  • ½ cup agave
  • 1/3 cup water
  • Frosting Ingredients
  • 1 ½ avocadoes
  • ½ cup pitted and soaked dates
  • ¼ cup cacao powder
  • 1 tablespoon agave
  • 1 tablespoon coconut oil


    Fudge Instructions:
  1. Process nuts to a fine texture.
  2. Add cacao powder, vanilla and dates and process until the mixture comes together
  3. Line a 15cm (6in) diameter tin with cling wrap. Press 1/3 mixture into base
  4. Coconut Cream Instructions:
  5. Combine coconut with the water.
  6. Add rest of ingredients and mix well
  7. Spread ½ on top of chocolate fudge layer
  8. Take ½ of remaining chocolate fudge and form into a round the same diameter as the tin. Carefully place on top of coconut cream and pat down
  9. Spread with remaining coconut cream
  10. Form another round with the remaining chocolate fudge and again carefully place on top of coconut cream layer
  11. Place in fridge overnight to set
  12. Frosting Instructions
  13. Process all ingredients except oil to a creamy mousse like consistency
  14. Add oil and process to combine. Adjust sweetness if necessary
  15. Frost sides and top of cake, reserving some frosting for decoration
  16. Store in an airtight container in the fridge

If you like this recipe, you will love  Pamela Vinten’s “Amazing Gluten-Free Chocolate” ebook.  Not only are ALL her recipes Gluten Free and (mostly) vegan, they are also raw and healthy!!

Here are some of the wonderful features you will find in her ebook:

–Pam’s recipes do nAmazing-Gluten-Free-Chocolateot contain any grains at all .. . They are all totally gluten free

–None of Pam’s recipes use processed foods…. In fact they only use natural whole foods as mother nature intended

–None of the recipes include Milk, so avoids the problem of lactose or casein intolerance often associated with celiac disease.

–The recipes are high in anti-oxidants to support good health

–The raw chocolate in each recipe is sweetened with agave or maple syrup. (Or you can use coconut nectar)

–Many recipes use coconut oil which has earned the title “the healthiest oil on the planet” and it is also “fat burning”

Check out the “Amazing Gluten Free Chocolate ebook (and enjoy guilt free desserts)!!



Vegan Ice Cream

Vegan Ice Cream is fun and easy to make once you learn the ‘secret ingredients’.  Not so secret really — just coconut milk!!

My husband Malcolm, is really the king of Vegan Ice Cream, but I have made lots of it too just by adding frozen fruit to the cold coconut milk and blending it thoroughly in the Vitamix.

This recipe uses Cream of Coconut which I wan not familiar with.   I did a bit of  research to find out it is a mix of of coconut meat, coconut oil and coconut milk.  Cream of Coconut is rather solid and has the consistency of ‘toothpaste’ when it is warmed.  Great addition to Vegan Ice Cream in my opinion!

Vegan Coconut Green Tea Ice Cream

by Laura Friendly
Vegan Ice Cream

  • 2 13.5 oz. cans coconut milk (full fat)
  • 1 8.5 oz can Real Cream of Coconut (I used Coco Lopez)
  • 3 to 4 tsp unsweetened matcha green tea powder
  • juice of 1 lime, about 2 tbsp
  • 2 tbsp gluten-free white rum


Upon researching Cream of Coconut, I found an organic brand, Let’s Do Organic Creamed Coconut, 7-Ounce Boxes (Pack of 6), that I would recommend over the Coco Lopez brand the author uses.

If you like Vegan Ice Cream style desserts, make sure to check out the Amazing Gluten Free Chocolate Desserts EBook.  Her recipes are also Vegan as well as Gluten Free!!


No Bake Gluten Free Brownies

If you love brownies as much as I do, you’re gonna love this No Bake Gluten Free Brownie Recipe!  Lots of simple ingredients in this one and you don’t need to bake it!!

Personally, I would use cashews as I am allergic to almonds.  And if you don’t know what pepitas are, they are pumpkin seeds (I had to look that one up the first time I saw it!)

No-Bake Brownies (gluten-free, vegan)

(inspired by Food Doodles and Happy Belly)

1 heaping cup almonds, rawNo Bake Gluten Free Brownies
1 cup dates, packed, pits removed
1/2 cup unsweetened cocoa
1/4 tsp salt
1 tsp vanilla extract
1/4 cup shredded coconut, unsweetened
1/4 cup pepitas, raw


If you like this recipe, you would love the Amazing Gluten Free Chocolate EBook.  She has numerous recipes using natural ingredients, like the No Bake Gluten Free Brownies above.

If you want more info about Amazing Gluten Free Chocolate EBook, click here!


Gluten Free Chocolate

Gluten Free Chocolate

Gluten Free Chocolate can be made vegan with just a few minor changes in the recipe (substitute the milk with Vegan milk) — with little change to the taste.

Gluten Free Chocolate is also available in many forms.: Bars, cream, cookies, desserts …. etc…. Or in the form of sauce or fondue, like the following recipe.

 Vegan Chocolate Cashew Fondue (Gluten-Free)

12 oz. gluten-free chocolate chips
2 Tbsp. cashew butter
1 cup rice milk
2 Tbsp. Barlean’s Berry Greens Powder
1 tsp vanilla extract
1/4 tsp ground cinnamon
2 Tbsp. ground cashews
Fruit such as strawberries and pineapple, chopped into cubes for dipping


If you truly love Gluten Free Chocolate recipes, may I suggest you order the following e-book with LOTS of recipes:  Amazing Gluten Free Chocolate.

Here is a link to one of the recipes listed in the book, Lovers Blush Tart!



Easter Eggs

Fun Easter recipe from Raw Power in Australia.  Believe it or not, these cut little Easter Eggs and chocolate nest are made out of simple healthy ingredients.


Chocolate Nests with Eggs



by Pamela Vinten


Nest Ingredients

  • 1/2 cup cacao butter
  • 1/2 cup cacao powder
  • 1/4 cup agave syrup
  • 1/3 cup shredded (long strand) coconut


  1. Melt cacao butter in a basin over very warm water. (You can use coconut oil instead of cacao butter however your nests may melt if it is warm weather)
  2. Combine with cacao powder and agave and mix well.
  3. Add coconut and mix to combine
  4. Line small bowls with cling wrap and place in freezer for half an hour to chill down
  5. Create nests in the bowls with the chocolate mixture
  6. Place in fridge to set.
  7. Turn out nests and remove cling wrap

Multi Colour Eggs Ingredients 

  • ½ cup cacao butter
  • ½ cup agave nectar
  • ½ cup ground cashews
  • ½ cup desiccated coconut food dyes (optional – not raw)


  1. Combine all ingredients except food dyes until smooth.
  2. Divide the mixture into 3 bowls and add a few drops of food dye to each bowl to give pink, green and yellow eggs. Start off with a little dye and gradually build up until you reach the desired color. If desired add a little peppermint essence to the green egg mixture for a mint flavoured egg.
  3. Place in fridge to set but still pliable Roll into egg shapes and place back in fridge

To Assemble

  1. Arrange eggs in nests
  2. Store in an airtight container in the fridge


If you are interested in more chocolate recipes such as this one, check out the Amazing Gluten Free Chocolate