Gluten-Free Double Chocolate Mocha Cookies

2-1/4 cups blanched almond flour
1/4 cup cocoa powder
2 tablespoons organic decaf coffee, espresso grind
1/2 teaspoon baking soda
1/2 teaspoon celtic sea salt
1/2 cup grapeseed oil
1/2 cup agave nectar
1 tablespoon vanilla extract
3/4 cup 73% dark chocolate chips

1. In a large bowl, combine almond flour, cocoa powder, ground coffee, baking soda, and salt.
   
2. In a smaller bowl, stir together grapeseed oil, agave, and vanilla.
   
3. Stir wet ingredients into dry.
   
4. Mix in chocolate chips.
   
5. Drop dough by heaping tablespoonfuls onto a parchment lined baking sheet.
   
6. Bake at 350 degrees F for 7-8 minutes.

Cool and serve. Makes 24 cookies.Source: Elana's Pantry

Peanut Butter Chocolate Chip Cupcakes

Peanut Butter Chocolate Chip Cupcake Recipe with Chocolate Icing

1/2 cup creamy, roasted peanut butter (unsalted)
1/2 cup agave nectar
2 eggs
1/4 teaspoon celtic sea salt
1/4 teaspoon baking soda
1/2 cup roasted peanuts (unsalted), chopped
1/2 cup dark chocolate chips 73% cacao

1. In a large bowl, with a hand blender, mix peanut butter, agave, and eggs until creamy.
   
2. Blend in salt and baking soda.
   
3. Fold in peanuts and chocolate.
   
4. Scoop batter a heaping 1/4 cup at a time into paper-lined cupcake pan.
   
5. Bake at 350° for 20-25 minutes.
   
6. Cool for 2 hours.
   
7. Top with Vegan Chocolate Frosting.

Makes 11 or 12 cupcakes. Source: Elana's Pantry

Chocolate Espresso Power Bars

1-1/2 cups pecans, lightly toasted
1/4 cup cocoa powder
2 teaspoons organic decaf espresso, finely ground
10 large medjool dates, pitted
1 tablespoon vanilla extract
10 drops stevia
1 tablespoon agave nectar

1. Blend pecans, cocoa, and espresso in food processor until finely ground.
   
2. Add pitted dates and process until blended into dry ingredients.
   
3. Process in vanilla, stevia, and agave until well combined.
   
4. Press mixture into an 8x8 inch pyrex dish. (Add a little water if your batter is crumbly when handling.)
   
5. Freeze for 2 hours. Then cut into squares.

Source: Elana's Pantry

Double Chocolate Orange Torte

1/2 cup dark chocolate 73%
1/2 cup blanched almond flour
1/4 cup cocoa powder
1/2 teaspoon celtic sea salt
3 eggs
1/2 cup agave nectar
1/2 cup grapeseed oil
1 tablespoon orange zest
1/2 cup dark chocolate 73%

1. Place 1/2 cup chocolate chips in a food processor and pulse until coarsely ground to the texture of gravel.
   
2. Pulse in almond flour, cacao powder, and salt and process until well combined, about 10 seconds.
   
3. Add eggs to food processor and pulse again, then add in agave, grapeseed oil, and orange zest.
   
4. Pulse all ingredients together until smooth.
   
5. Remove bowl from food processor and stir in second 1/2 cup of chocolate chips using a spoon or spatula.
   
6. Transfer batter into a well-oiled 10-inch springform pan.
   
7. Bake at 350 degrees F for 25-30 minutes, until a toothpick inserted in the center comes out clean.

Serves 6 Source: Elana's Pantry

Gluten Free Chocolate Chip Brownies

1 16-ounce jar salted almond butter, smooth roasted
2 eggs
1-1/4 cups agave nectar
1 tablespoon vanilla extract
1/2 cup cocoa powder
1/2 teaspoon celtic sea salt
1 teaspoon baking soda
1 cup dark chocolate 73%

1. In a large bowl, blend almond butter until smooth with a hand blender.
2. Blend in eggs, then blend in agave and vanilla.
3. Blend in cocoa, salt and baking soda, then fold in chocolate chips.
4. Grease a 9 x 13 pyrex baking dish. Pour batter into dish.
5. Bake at 325 degrees F for 35-40 minutes.

Source: Elana's Pantry

Gluten Free German Chocolate Cake

Cake

3/4 cup coconut flour, sifted
1/2 cup Dagoba cacao powder
1 teaspoon celtic sea salt
1 teaspoon baking soda
10 eggs
1 cup grapeseed oil
1-1/2 cups agave nectar
1 tablespoon vanilla extract

1. In a small bowl, combine flour, cacao, salt and baking soda.
2. In a large bowl, using an electric hand mixer, blend eggs, oil, agave nectar and vanilla.
3. Add dry ingredients into large bowl and continue to blend.
4. Oil two 9-inch round cake pans and dust with coconut flour.
5. Pour batter into pans and bake at 350° for 35-45 minutes.
6. Remove from oven. Let cool completely, and then remove from pans.

Coconut Pecan Filling

1 cup coconut milk
1 cup agave nectar
pinch celtic sea salt
5 teaspoons arrowroot powder
1 tablespoon water
1-1/4 cup coconut oil
1-1/2 cups shredded coconut
1-1/2 cups pecans, toasted and chopped

1. In a medium saucepan, heat coconut milk, agave and salt. Simmer for 10 minutes.
2. In a small bowl, combine arrowroot and water to form a smooth paste.
3. Pour arrowroot mixture into saucepan.
4. Whisk the contents of saucepan vigorously and bring to a boil, briefly.
5. Remove pot from heat and very gradually blend in coconut oil.
6. Place pot in freezer for 30-40 minutes, until frosting solidifies and turns white.
7. Remove from freezer and blend again, until fluffy, then stir in shredded coconut and pecans.

Vegan Chocolate Frosting

1 cup dark chocolate 73%
1/2 cup grapeseed oil
2 tablespoons agave nectar
1 tablespoon vanilla extract
pinch celtic sea salt

1. In a small saucepan, over very low heat, melt chocolate and grapeseed oil.
2. Stir in agave, vanilla and salt.
3. Place frosting in freezer for 15 minutes to cool.
4. Remove from freezer and whip frosting with a hand blender until it is thick and fluffy.

Putting the German Chocolate Cake Together

1. Place one cooled cake on a serving plate or platter.
2. Spread the Coconut Pecan Filling on top of the first layer cake.
3. Place the second cake on top of the first.
4. Spread the top and sides of the cake with Chocolate Frosting.
5. Cover the top of the cake with Pecan Coconut Filling.

Source: Elana's Pantry

Gluten-Free Zucchini Chocolate Chip Mini-Muffins

Gluten-free muffin recipe with zucchini and chocolate chips.

1/4 cup coconut flour
1/4 teaspoon celtic sea salt
1/4 teaspoon baking soda
1 teaspoon cinnamon
2 eggs
1/4 cup grapeseed oil
1/4 cup agave nectar
1-1/2 cups grated zucchini (do not pack down when measuring)
1/2 cup dark chocolate 73%

1. In a medium bowl, combine coconut flour, salt, baking soda and cinnamon.
2. In a large bowl, combine eggs, oil, agave and zucchini.
3. Mix dry ingredients into wet thoroughly.
4. Stir in chocolate chips.
5. Grease a mini muffin tin with grapeseed oil and lightly dust with coconut flour.
6. Spoon approximately 1 tablespoon of batter into each muffin tin.
7. Bake at 350 degrees for 18-22 minutes.
8. Cool and serve.

Source: Elana's Pantry

Gluten Free Chocolate Cupcakes

Gluten Free Chocolate Cupcake Recipe

1/4 cup coconut flour
1/4 cup dagoba cocoa powder
1/4 teaspoon celtic sea salt
1/2 teaspoon baking soda
3 eggs
1/4 cup grapeseed oil
1/4 cup agave nectar

1. In a medium bowl, combine coconut flour, cocoa powder, salt and baking soda.
2. In a large bowl, blend together eggs, oil and agave.
3. Blend dry ingredients into wet thoroughly.
4. Line a cupcake tin with paper liners and scoop a scant 1/4 cup into each.
5. Bake at 375° for 20-22 minutes.
6. Cool and cover with vegan chocolate frosting.

Makes 10 cupcakes.

Source: Elana's Pantry

Gluten-Free Flourless Chocolate Banana Cake

Chocolate Banana Cake Recipe - No Flour, No Gluten

3 large eggs, separated
1/4 teaspoon celtic sea salt
1/2 cup agave nectar
1/4 cup grapeseed oil
1 cup mashed ripe bananas (about 2 bananas)
1/2 cup cocoa powder

1. In a blender, whip egg yolks, agave, and salt on medium for 1-2 minutes.

2. Add grapeseed oil and mashed banana and blend for another minute or two.

3. Blend in cocoa powder.

4. In a bowl, whip egg whites to stiff peaks.

5. Gently fold blender contents into bowl with egg whites.

6. Grease a 9-inch springform pan and pour batter into pan.

7. Bake at 350° for 25-30 minutes.

Source: Elana's Pantry

Gluten Free Chocolate Cake

Here's a recipe for gluten-free chocolate cake with coconut flour.

3/4 cup coconut flour, sifted
1/4 cup Dagoba cacao powder
1 teaspoon celtic sea salt
1 teaspoon baking soda
10 eggs
1 cup grapeseed oil
1-1/2 cups agave nectar
1 tablespoon vanilla extract
1/4 teaspoon orange zest

1. In a small bowl combine flour, cacao, salt and baking soda.

2. In a large bowl using an electric hand mixer, blend eggs, oil, agave nectar, vanilla and orange zest.

3. Add dry ingredients into large bowl and continue to blend.

4. Oil two 9-inch round cake pans and dust with coconut flour.

5. Pour batter into pans and bake at 325° for 35-40 minutes.

6. Remove from oven, allow to cool completely then remove from pans.

7. Frost and serve. Vegan Chocolate Frosting Recipe.

Source: Elana's Pantry

Double Chocolate Mocha Biscotti

Here's a gluten-free, vegan double chocolate mocha biscotti recipe.

2-1/4 cups blanched almond flour*
1/4 cup cocoa powder
2 tablespoons arrowroot powder
1 tablespoon organic decaf coffee, espresso grind
1/4 teaspoon celtic sea salt
1/2 teaspoon baking soda
1/2 cup agave nectar
1/2 cup dark chocolate 73%

1. In a food processor, combine almond flour, cocoa powder, arrowroot powder, ground coffee, salt and baking soda.

2. Pulse until ingredients are well combined.

3. Pulse in agave nectar until the dough forms a ball.

4. Remove dough from food processor and work in dark chocolate with your hands.

5. Form dough into 2 logs on a parchment lined baking sheet.

6. Bake at 350° for 15 minutes, then remove from oven and cool for 1 hour.

7. Cut the logs into 1/2-inch slices on the diagonal with a very sharp knife.

8. Spread slices out on a baking sheet and bake at 300° for 12-15 minutes.

9. Remove from oven and allow to cool, set, and become crispy.

Makes about 14 biscotti.

* Please note: Bob's Red Mill almond flour does not yield successful results when used in this recipe because of the coarseness of the flour. Other brands: Honeyville or Lucy's Kitchen Shop.

Source: Elana's Pantry

Gluten-Free Chocolate Chip Brownies

1 16-ounce jar salted almond butter, smooth roasted

2 eggs

1-1/4 cups agave nectar

1 tablespoon vanilla extract

1/2 cup cocoa powder

1/2 teaspoon celtic sea salt

1 teaspoon baking soda

1 cup dark chocolate 73%

1. In a large bowl, blend almond butter until smooth with a hand blender.
   
2. Blend in eggs, then blend in agave and vanilla.
   
3. Blend in cocoa, salt and baking soda, then fold in chocolate chips.
   
4. Grease a 9 x 13 pyrex baking dish.
   
5. Pour batter into dish.
   
6. Bake at 325° for 35-40 minutes.

Makes about 24 brownies. Source: Elana's Pantry