Tag Archive: Chocolate

5 Gluten-Free Easter Desserts

Easter’s not a holiday that’s know for its desserts. That’s probably because after too many Peeps and lackluster chocolate eggs, more chocolate doesn’t seem all that appealing. I promise you these desserts are better than any Peep you’ve ever had(although unless you’re a hardcore Peep fan that’s probably not saying much).

Once you’re done serving ham and asparagus, try slicing out some of these Spring dessert recipes. Some might require special gluten-free flours, but others do not or could even be made with regular all-purpose flour. All of these can be made in advance and set aside so you can sit back and enjoy the day.

Peanut Butter Swirl Brownies

Gluten-Free Peanut Butter Swirl Brownies aren’t necessarily an Easter dessert, but you can never go wrong serving some. Add in some ice cream and hot fudge and you might want to consider skipping Easter dinner to save space.

Lemon Cornmeal Cake

Lemon Cornmeal Cake is definitely a dessert to welcome Spring. The slightly-coarse cornmeal gives a rustic and homemade touch to a simple dessert, and you can even save a slice for a sweet breakfast the next day.

Homemade Reese's Peanut Butter Eggs

Homemade Reese’s Peanut Butter Eggs are the DIY solution to possibly the best drug store candy ever. The peanut butter to chocolate ratio beat out all the other variations hands down. Since these are fresh and homemade though, they might melt in your hand so best to keep these wrapped until dessert time.

Grain-Free Carrot Cake

Grain-Free Carrot Cake isn’t quite your traditional carrot cake, but it’s equally as spiced and delicious. This cake uses almond flour instead of regular, and has all my favorite fixings for carrot cake: Carrots, raisins, spices, pecans, and–of course–cream cheese frosting. It’s long overdue to be remade on this blog.

Gluten-Free Lemon Crinkle Cookies

Nothing says Easter dessert more like lemon and powdered sugar. If you don’t feel like cake or something time intensive, Gluten-Free Lemon Crinkle Cookies are a perfect light dessert with coffee or goodie bag gift. You can make a big batch and keep the extras for yourself, too.

Strawberry Hazelnut Creme Parfaits

Strawberry Hazelnut Creme Parfaits

Valentine’s Day usually marks the last good dessert you can eat and not feel guilty about during the holiday season before you have to wait another 8 months for Thanksgiving to roll around. You might as well make it a really good one.

Last year I got to go to Stonyfield‘s launch party for Petite Creme and sample all the flavors served along champagne, puff pastries, and fine wine. There’s definitely something special about Petite Creme. It’s creamy and elegant in a way most yogurts aren’t. Making a faux “mousse” for this parfait with it is definitely a kitchen cheat no one will mind. 

Strawberry Hazelnut Creme Parfaits

Using the vanilla bean flavor here (my personal favorite) makes the strawberry and Nutella a little more complex in my opinion. Make sure to use a flavorful strawberry jam for the best results. I made this into two servings and it was almost too rich to finish. It’s definitely a hefty dessert, so if you’re looking for something lighter try splitting this between 4 shot glasses and having taster desserts.

Strawberry Hazelnut Creme Parfaits

Prep time: 15 minutes

Cook time: 0 minutes

Ingredients(Makes 2 large servings or 4 tasters):

  • 2 5.2oz vanilla bean Petite Creme
  • 1/4 cup Nutella 
  • 1/4 cup strawberry jam
  • 2 Tablespoons chopped hazelnuts


  1. In one bowl, mix together 1 container of vanilla petite creme and 2 Tablespoons Nutella.
  2. In a separate bowl, mix together 1 container of vanilla petite creme and 2 Tablespoons strawberry jam.
  3. Divide the Nutella mousse between 2 to 4 small parfait glasses. Shake gently so that the top is level.
  4. Gently melt the remaining Nutella in a microwave until it’s liquid. Pour the liquid Nutella over the Nutella mousse and spread out gently with a spoon in an even layer.
  5. Mix the remaining strawberry jam with enough water (about 2 teaspoons) to make it fluid. Pour gently over the Nutella in the parfaits and spread out lightly with a spoon.
  6. Add 1/2 Tablespoon of chopped hazelnuts on top of each parfait.
  7. Scoop the strawberry mousse gently into the parfait glasses and shake lightly to make level.
  8. Refrigerate the parfaits for 10-15 minutes to cool slightly.
  9. Remove from the refrigerator and garnish with any remaining chopped hazelnuts.

Strawberry Jam Brownies

Strawberry Jam Brownies

When you’re gluten-free, picking through Ben & Jerry’s flavors just isn’t as exciting. I’m sure that they make amazing cookie dough-infused moose tracks with fudge-covered red velvet cake chunks, but I’ll never know what that’s like. Just when I was ready to stop rifling through their section they came out with their Core flavors and reeled me back in.

I can’t get enough of their That’s My Jam chocolate ice cream with a core of pure jam. I’ve always liked the pairing of chocolate and jam before but now chocolate just tastes boring without some preserves spread on top. I tried to make a brownie as close as you can get without visiting the freezer. 

Strawberry Jam

Strawberry Jam Brownies

Prep time: 15 minutes

Cook time: 30 minutes

Ingredients(Makes 1 8 x 8 pan):

  • 1 cup all-purpose or gluten-free flour
  • 2 Tablespoons unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 3/4 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 4oz baking chocolate
  • 1/2 cup butter
  • 1/2 cup strawberry jam
  • 1/3 cup chocolate chips(optional)
  • 1/4 cup chopped hazelnuts(optional)


  1. Preheat your oven to 350 degrees.
  2. Mix together the flour, cocoa powder, and baking powder.
  3. Beat in the eggs, sugar, and vanilla until mixed.
  4. In a separate bowl, melt together 4 ounces of chocolate along with the butter.
  5. Slowly pour the melted chocolate and butter into the batter while whisking until fully incorporated. Add in 1/4 cup of jam and the chips and hazelnuts if using and stir until mixed. 
  6. Pour the batter in a greased 8 x 8 pan.
  7. Add the rest of the jam on top of the batter and spread out in a thin layer on top, reaching to all the edges.
  8. Bake for 30 minutes or until a toothpick poked into the center comes out clean. Let these cool completely before cutting in.

No Flour Peanut Butter Cookies


At a holiday party, I brought just a jar of peanut butter to make cookies with. Since everyone knows I’m gluten-free, they asked me what kind of flour I needed. Why didn’t I bring any? Apparently not everyone knows this peanut butter cookie recipe, which is a shame because everyone should.

Unlike most gluten-free recipes that have you mixing chickpea flour with potato starch and xantham gum, these cookies just use peanut butter, eggs, and sugar as their base. I grew up having these long before I was gluten-free.

As far as peanut butter cookies go they’re probably the best you’ll have, too. They’re sweet and nutty and melt in your mouth without any flours to make them tough. I’ve made this recipe plenty of times and you should, too.


No Flour Peanut Butter Cookies

Prep time: 10 minutes

Cook time: 15 minutes

Ingredients(Makes 24 Servings):

  • 3/4 cup non-stir peanut butter
  • 1 cup white sugar
  • 1 egg
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon vanilla extract
  • 1/3 cup dark chocolate chips
  • 1/3 cup chopped Reese’s cups


  1. Preheat your oven to 350 degrees.
  2. In a large bowl, stir together the peanut butter, egg, sugar, vanilla, and baking soda until well mixed.
  3. Fold in the chocolate chips and Reese’s until evenly distributed. If the dough is too wet still, sugar by the Tablespoon until the dough doesn’t stick to your hands.
  4. Roll the dough into 1-inch balls and flatten slightly. Place on a non-stick baking tray.
  5. Bake for 12-15 minutes until the edges turn golden. Remove from the oven and let cool completely before moving.

Halloween Chex Mix

Halloween Chex Mix

Candy corn is a polarizing food. People usually either can’t get enough of it or can’t stand the stuff.

I love it and would eat a whole bag in one sitting. Since that’s probably not the best idea you have to find ways to mix it up and make it a little more filling. This Chex mix isn’t health food but it’s just the right balance of sweet and sweeter for a party or just an afternoon. 

Coating some of the Chex cereal with melted chocolate adds an unexpected layer and makes it slightly more decadent. You can make this more fun at a Halloween party by creating different names for the ingredients like bat droppings and witch’s nails. 

Halloween Chex Mix

A note from the last batch of Halloween Chex Mix I made: If gelatin’s a problem ingredient for you, some manufacturers don’t use it in their candy corn. Instead of Brachs, try CVS store brand candy corn. 

Halloween Chex Mix

Prep time: 15 minutes

Cook time: 0 minutes

Ingredients(Makes 12 squares):

  • 2/3 cup chocolate chips, divided
  • 2  1/2 cups Chocolate Chex, divided
  • 1 Tablespoon butter
  • 1 Tablespoon milk
  • 1 1/2 cups Vanilla Chex
  • 1/2 cup candy corn


  1. Melt 1/3 cup chocolate chips gently, set the rest aside.
  2. When melted, stir in the butter and milk until silky and smooth.
  3. In a large bowl, mix 1 1/2 cups Chocolate Chex cereal with the melted chocolate until covered.
  4. Lay the cereal out on a non-stick tray and refrigerate for 10 minutes until the chocolate has set. Once set, break apart any clusters of cereal stuck together. 
  5. In a large bowl, toss together the remaining chocolate chips, remaining Chocolate Chex, Vanilla Chex, and candy corn. 
  6. Serve or store in an air-tight container at room temperature. 

My First Life By Dailyburn Recipe

Low Sugar Chocolate Hazelnut Granola

The internet is a crazy awesome place because it’s full of resources for any life you want to live, whether it’s gluten-free recipes, vegetarian restaurant hot spots, of just a chocolate-filled life.

I’m excited that Dailyburn‘s blog Life By Dailyburn asked me to be a recipe contributor for their site. They’re an amazing resource for anyone looking to be healthier and get whipped into shape.

The first recipe I made for them will hopefully pique your interest. If you want to cut out sugar in the morning but still eat flavorful food making your own is a must. This cocoa hazelnut granola recipe only uses maple syrup for sweetness to keep the flavor but ditch the processed sugars. It also tastes great and can save you money–what’s not to love?

And if you’re also looking for a healthier life and haven’t yet, follow them on Facebook and Pinterest for some daily inspirations to eat great and workout.

Gluten-Free Coconut Brownies

Gluten-Free Coconut Brownies

I’ll look for excuses to make frosting, and they’re not that hard to find.

Cakes are great to make and frost when there’s a birthday, a party, or… a birthday party. But when it’s the weekend and you just want something sweet and fast for me, myself, and I, frosted brownies are the best way to go. 

My favorite brownie recipes are always on the traditional side. Forget about expensive olive oil and pine nuts; sweetened shredded coconut is in every grocery store and adds just as interesting a flavor and richness. Finish with some good vanilla and you’re good to go. 

Gluten-Free Coconut Brownies

What makes these brownies special besides the shredded coconut and spoon-licking frosting? Absolutely nothing, so if you want to use a quick gluten-free or regular boxed brownie recipe and fancy it up with shredded coconut and this frosting recipe, go right ahead–everyone will be too busy eating to mind.

Gluten-Free Coconut Brownies

Prep time: 15 minutes

Cook time: 30 minutes

Ingredients(Makes 1 8 x 8 pan):

  • 3/4 cup oat flour
  • 1/4 teaspoon salt
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 cup sugar
  • 1/2 cup sweetened shredded coconut
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1/2 cup butter
  • 7 oz bittersweet baking chocolate, divided OR 3/4 cup chocolate chips
  • 1/4 cup water

For the frosting

  • 1/2 cup butter, room temperature
  • 2 1/4 cups powdered sugar
  • 1 Tablespoon milk
  • 1/4 cup sweetened shredded coconut


  1. Preheat your oven to 350 degrees.
  2. Mix together the oat flour, salt, cocoa powder, and baking powder and set aside.
  3. In a separate bowl, melt together 4 ounces of chocolate or a scant 1/2 cup chocolate chips with the butter.
  4. While the chocolate is melting, beat together the eggs, sugar, shredded coconut, vanilla, and water.
  5. Slowly pour the melted chocolate and butter into the egg/sugar mixture while whisking until fully incorporated. Don’t go too fast so that the raw eggs don’t cook upon contact.
  6. Add the chocolate mixture in with the dry ingredients and mix completely.
  7. Pour the batter in a greased 8 x 8 pan.
  8. Sprinkle the top with the remaining chocolate and gently press it into the batter.
  9. Bake for 30 minutes or until a toothpick poked into the center comes out clean. Let these cool completely before frosting.
  10. With a beater, beat together the butter, sugar, and coconut until smooth.
  11. Spread gently and generously over the pan of brownies.
  12. Slice the brownies into even squares and serve within a couple days of baking. 

4th of July Flourless Chocolate Cake

Gluten-Free Flag Cake

Cake is never my favorite dessert. Brownies, fudge and frosting are. So when I make a cake the fudgier and dense it is the better.

My mom’s made this flourless cake for years. I first had it during passover at a bake sale when it was one of the few flour-free treats people would flock to. Since then it’s been a go-to recipe.

The cake is just eggs, sugar, chocolate, and butter; it can’t get any simpler than that. For the frosting I used a basic vanilla buttercream and fresh berries to make it festive. When adding berries to baked goods you make the shelf life much much shorter, so add them at the last minute and make sure to eat it up fresh!   

Flourless Flag Cake

If you do prefer a lighter and cakier base, try this gluten-free recipe using almond and coconut flours. 

4th of July Flourless Chocolate Cake

Prep time: 20 minutes

Cook time: 40 minutes

Ingredients(Makes 20 servings):

For the cake:

  • 1 stick butter, melted

  • 3/4 cup sugar

  • 6 eggs

  • 1 cup chocolate chips OR 8.5 oz chocolate, melted

For the frosting:

  • 1 stick butter, room temperature

  • 2 1/2 cups powdered sugar

  • 1 teaspoon vanilla extract

  • 2 Tablespoons milk or cream

  • 1 pint strawberries, sliced

  • 1 pint blueberries

Gluten-Free Chocolate Cake


  1. Preheat your oven to 350 degrees.
  2. Beat together the butter and sugar, adding in eggs one at a time until all of them are incorporated. The batter should be smooth and ribbony.
  3. Melt the chocolate in a double boiler or microwave.
  4. Slowly temper the melted chocolate into the batter until it’s completely mixed in.
  5. Grease a 9-inch cake pan and pour the batter in.
  6. Bake for 40 minutes or until a cake tester inserted into the center comes out clean.
  7. Remove the cake and let it sit undisturbed until it cools to room temperature. It should deflate as it cools. Don’t worry if the top cracks since it will get covered eventually.
  8. To make the frosting, whip together the butter, sugar, vanilla, and milk until smooth.
  9. Lightly dust the top of the cake with powdered sugar to make sure the frosting doesn’t pull crumbs.
  10. Spread the frosting on gently and evenly.
  11. Arrange the strawberries and blueberries however you’d like right before serving. Store leftovers in a air-tight container in the refrigerator for up to 2 days.  

Chocolate Covered Strawberry Smoothie

Chocolate Covered Strawberry Smoothie

Now that it’s no longer cold out it’s hard to get excited about a bowl of oatmeal or stove-cooked breakfast in the morning. It’s a lot easier to down a quick smoothie–especially if it’s chocolate. 

You’ll be surprised how much this smoothie tastes like a chocolate covered strawberry, especially since it’s fat-free. There are no chocolate chips in the recipe but I wouldn’t stop you from adding a few on top. 

Personally I think chocolate and raspberries or chocolate and blueberries go together just as well as chocolate and strawberries. I’d recommend trying this one out with any berry you love most. 

Chocolate Covered Strawberry Smoothie

If you‘re a grown-up and don’t have chocolate milk you can use regular milk and add a little cocoa powder and a tablespoon of sugar or honey. Adding protein powder or chia seeds will help make this more fulling for a complete meal.   

Chocolate Covered Strawberry Smoothie

Prep time: 5 minutes

Cook time: 0 minutes

Ingredients(Makes 1 serving):


  1. Add all of the ingredients to a high-power blender. 

  2. Pulse briefly and then blend until the ingredients make a creamy smoothie.

  3. Pour into a tall glass and drink cold. 

4 Memorial Day Dessert Recipes

When the Summer comes around, it makes me realize how boring the Winter was. Every weekend someone’s having a picnic or a party or a birthday. It’s a really good problem to have.

Assuming you have one(or all) of those lined up for Memorial Day weekend, I wanted to share 4 of my favorite recipes to celebrate the warmer weather(of course if it’s too warm and chocolate starts melting, then it’s a travesty).

Any of these are a great way to finish off a picnic or a backyard barbecue depending on what your mood is. Each recipe is also gluten-free or easily tailored to be. 

Gluten-Free Chocolate Flag Cake

Gluten-Free Chocolate Flag Cake–Because every memorial day needs some patriotism. The great thing about cake is that it can’t melt, so if it’s hot out you can still have a tasty time. This cake defies normal gluten-free cakes with a super moist base and a rich vanilla frosting. You can’t really go wrong.

Chubby Hubby Cheesecake

Chubby Hubby Cheesecake is on my short list of recipes to make soon. It’s pretty much a home run with any crowd with good taste. It’s easy to make gluten-free, too, by using gluten-free pretzels or even vegan with dairy-free substitutes.

Chocolate-Covered Strawberries

Chocolate Covered Strawberries are of course a classic dessert for any Summer party. As long as it’s not too hot out, these are a refreshing way to cool down. Create a variety by using milk, white, and dark chocolate.

Red White and Blue Stuffed Strawberries

Red, White, & Blue Strawberries take the chocolate covered strawberry idea and flip it inside out(literally). These take a little more time and skill but they’re worth the effort. If you’re up for a challenge and ready to impress, give these a go.

Happy Memorial Day!