The holiday season wouldn’t be complete without a few indulgent, swoon-inducing desserts. Here are three easy gluten-free holiday dessert recipes that all of your holiday guests will enjoy, whether they follow a gluten-free diet or not.
Gluten-Free Peppermint Brownies
Makes 16 brownies
- 2/3 cup coarsely chopped dark chocolate
- 1/2 cup (1 stick) unsalted butter
- 1 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 2 eggs
- 1/4 cup strongly brewed coffee
- 2/3 cup gluten-free flour (I use Tom Sawyer Gluten Free Flour)
- 1/2 teaspoon sea salt
- 1 teaspoon baking powder
- 3/4 cup crushed candy cane (read the label to make sure it is gluten-free)
- Preheat oven to 325 degrees F. and line the bottom and sides of an 8-inch baking dish with parchment paper.
- In a double boiler, melt chocolate and butter, stirring often, until smooth. Remove from heat.
- In a medium bowl, whisk together sugar, vanilla, and eggs until well-combined. Whisk in coffee until smooth.
- In a large bowl, whisk together flour, salt, and baking powder. Stir in chocolate and coffee mixtures until well-combined. Stir in candy cane.
- Pour batter into prepared baking dish and bake for 35 minutes or until a knife inserted in the center comes out with just a few wet crumbs (don’t overbake until knife comes out clean).
- Cool brownie on a wire rack for 5 to 10 minutes. Lift brownie from pan by pulling up on parchment paper and let cool completely on a wire rack.
- Transfer brownie to a cutting board and cut into 16 brownies to serve.
Pistachio Cranberry Dark Chocolate Bark
- 2 cups coarsely chopped dark chocolate
- 1 cup coarsely chopped white candy coating (read the label to make sure it is gluten-free)
- 1 cup shelled pistachios
- 1 cup dried cranberries
- In a double boiler, melt dark chocolate, stirring often, until smooth. Keep warm.
- Meanwhile, place white candy coating in a microwave-safe bowl and microwave on HIGH for 1 minute, stir, and continue to microwave for 30 second intervals, stirring, until melted and smooth.
- On a greased baking sheet, pour dark chocolate in a puddle and use the back of a spatula to evenly spread.
- Drop spoonfuls of melted white candy coating on dark chocolate and use a knife to swirl white throughout the dark.
- Scatter with pistachios and cranberries and use the back of a spatula to press them into the melted chocolate.
- Place in the refrigerator until set. Break bark into pieces to serve.
- 1-1/2 cups crushed gluten-free graham crackers
- 3 tablespoons unsalted butter, melted
- 16 ounces firm silken tofu, at room temperature
- 1 (8-ounce) block Neufchatel cheese, softened at room temperature
- 1/2 cup lite sour cream, at room temperature
- 2 tablespoons gluten-free flour
- 2/3 cup granulated sugar
- 2 teaspoons pure vanilla extract
- Zest of 1 lemon
- Preheat oven to 325 degrees F.
- Combine cracker crumbs and butter in the bottom of a 9-inch springform pan, stirring to coat crumbs with butter. Press mixture into an even layer.
- In the bowl of a stand up mixer fitted with the paddle attachment, beat remaining ingredients until smooth.
- Pour batter into pan and bake for 45 to 50 minutes or until cheesecake is slightly jiggly in the center when pan is gently shaken.
- Turn oven off and leave cheesecake in oven with oven door ajar for 1 hour. Let cool completely then refrigerate for 4 to 5 hours or overnight.
- Run a knife between the cake and pan then remove the sides of the pan. To serve, use a knife, wiping with a paper towel after each cut, to slice cake into 16 servings.
- Serve with fresh berries, berry sauce, or chocolate sauce.