Category Archives: desserts

Gluten Free Coconut Cookies

~ 2 ripe bananas
~ 1 ½ cups unsweetened coconut shreds
~ 1 tsp cinnamon


  1. Preheat oven to 350°F and grease cookie sheet with coconut oil.
  2. Mash the bananas in a mixing bowl
  3. Add the unsweetened coconut shred and cinnamon and mix it all together
  4. Scoop out dough onto cookie sheet and form into cookies
  5. Bake for 25 minutes or until golden brown
  6. Enjoy!


Chocolate Cashew Pudding

~2 cups raw cashews, soaked in water for 2 hours, then drain
~4 tablespoons chia seeds, soaked in water for 2 hours (the seeds will absorb the water)
~1 cup of unsweetened almond or hemp milk
~4 tablespoons of cacao powder
~2 tablespoons of raw honey
~1-2 tablespoons of unsweetened coconut shreds for garnish
~1-2 tablespoons of roasted and unsalted pistachios, chopped, for garnish


Blend cashews and milk in a blender until creamy. Transfer to a bowl and add chia seeds, cacao, and honey. Mix well and place into ramekins or small pudding bowls and refrigerate for 2 or more hours. Add coconut shreds and pistachios and serve.


Chocolate Coconut Bars

~32 roasted and unsalted hazelnuts or macadamia nuts, chopped

 Coconut layer:
~1 ½ cups of unsweetened coconut shreds or flakes
~1/4 cup coconut oil
~2 tablespoons of pure maple syrup

Chocolate layer and drizzle:
~1/2 cup and 2 tablespoons vegan chocolate chips (I recommend Enjoy Life, they are GF, DF and soy free)
~1 ¼ teaspoons of coconut oil


~Line an 8 ½ X 9 ½” brownie pan with parchment or wax paper and set aside.
~Add all the coconut layer ingredients to a blender or food processor and blend until it is wet and sticky with smaller but noticeable coconut pieces. Pour coconut mixture into pan and using a rubber spatula, press down and smooth out until it’s a tightly packed and even layer. Place in freezer for 15-20 minutes.
~Melt the chocolate for the chocolate layer with the coconut oil until smooth. Remove the coconut layer from the freezer and brownie pan but still on parchment and cut bars into rectangle bars. One by one dip the bottom of the bars in the chocolate to create a thin coating and return to parchment paper on a larger cookie sheet with room in between the bars.
~Sprinkle chopped nuts sparingly on top of the coconut layer while pressing down very gently.
~With left over melted chocolate, place in a small piping bag with a fine tip or plastic bag with a very small tip cut off and pipe the chocolate in a zigzag motion across each bar.
~Place the cookie sheet with bars into the freezer for 10-15 minutes. Take out of the freezer for 10-15 minutes before serving.


Pumpkin Cookies

~ 1 ½ cups of gluten free oats
~ ½ cup of organic pumpkin puree
~ 2 rip bananas
~ 2 teaspoons of pumpkin pie spice
~ 1 scoop of Newport Protein Powder


  1. In a bowel, mash bananas, add pumpkin puree and pumpkin spices
  2. Mix in oats and protein powder until dough is formed
  3. Place on ungreased cookie sheet
  4. Bake for 10-15 minutes at 350°


Vegan Gluten Free Strawberry Chocolate Tart


Almond tart crust

  • 1 ½ cups almond meal or flour
  • 1 pinch sea salt
  • ¼ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons coconut oil
  • 1 tablespoon maple syrup
  • 1 tablespoon water

Chocolate filling

  • 1 ¼ cups full-fat coconut milk
  • 2 tablespoons coconut sugar
  • 1 (10 oz.) package of dark chocolate morsels (Enjoy Life)
  • 1 teaspoon pure vanilla extract
  • 2 cups fresh strawberries, sliced

Almond tart crust

  • Preheat oven to 350°F
  • Place a rack in the middle of the oven
  • In a mixing bowl stir together the almond flour, sea salt, baking soda, and cinnamon. Break apart any lumps.
  • In a small bowl, stir together the vanilla, coconut oil, maple syrup and water.
  • Add the oil mixture to the flour and stir the dough together until thoroughly combined.
  • Turn the dough onto a 9-inch pie pan or tart pan.
  • Flatten the dough with the side of a rubber spatula to spread it to the edges of the pan. Make sure the dough is pressed evenly and is uniform thickness across the bottom and edges.
  • Place the tart on a sheet pan and bake it for 12 minutes.
  • Remove the tart shell from the oven and let it cool slightly.

Chocolate filling

  • In a medium saucepan, add coconut milk and sugar. Over medium-low heat, stir until coconut milk is hot and sugar is dissolved (about 5 minutes).
  • Remove from heat and pour over chocolate morsels in a separate bowl. Add vanilla. Stir until chocolate is melted and mixture is smooth.
  • Pour chocolate filling into chilled crust. Allow to cool for 15-20 minutes.
  • Top with sliced strawberries.
  • Place tart in refrigerator to chill, 1-2 hours. Slice and serve.




Lemon Cheesecake Bites


  • 1 cup raw cashews, pre-soaked and strained
  • 8 tbsp. lemon juice
  • 6 tbsp. honey
  • 4 tbsp. coconut oil
  • 2 tsp. pure vanilla extract
  • 1 tsp. lemon extract
  • 1 tsp. turmeric
  • 1/4 tsp. salt


  • Raspberries


  1. Make sure all ingredients are at room temperature. Blend all cheesecake ingredients until completely smooth in a blender. Divide the mixture between 12-14 mini muffin molds
  2. Press a raspberry into the top of each cake. Freeze for 5 hours or overnight.
  3. Pop them out of the mold and enjoy. Keep leftovers frozen.

Yields: 12-14


Chia Pomegranate Pudding

Chia Pudding
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  1. One can of Coconut Milk (light or regular)
  2. 1/2 Cup Organic Chia Seeds
  3. 2-3 Tbs Pomegranate Juice
  1. Vanilla Extract
  2. Drop of Stevia for sweetness
  1. Mix all ingredients
  2. Place into individual ramekins
  3. Refrigerate for 4-24 hrs.
  4. Enjoy!
Risa Groux Nutrition

Coconut Cake with Lemon Curd

Coconut Cake with Lemon Curd
Gluten Free, Dairy Free Coconut Cake with Lemon Curd
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Cake Batter
  1. 1 cup of coconut flour
  2. 1/2 teaspoon Celtic sea salt
  3. 8 large pastured eggs
  4. 1 teaspoon of baking soda
  5. 1/2 cup of coconut yogurt
  6. 6 tablespoons unsalted butter or melted coconut oil
  7. 1/2 honey
  8. 1 tablespoon of vanilla extract
  9. 2 cups of berries
Lemon Curd
  1. 8 tablespoons unsalted butter or 6 tablespoons of coconut oil
  2. 1/2 cup of honey
  3. 4 large pastured eggs
  4. 3 large egg yolks
  5. 1/4 cup of organic lemon zest
  6. 1/2 cup freshly squeezed lemon juice (approx 6-8 lemons)
  7. 1/8 teaspoon of Celtic sea salt
  1. Preheat oven to 350 degrees and adjust the rack to the middle position. Butter a 9” round cake pan and dust with coconut flour so the batter won’t stick. Place all the cake ingredients in the bowl of a food processor and blend until smooth. Pour batter into buttered cake pan ad bake for 40-45 minutes or until just turning brown on top and a toothpick comes out clean from the middle. Cool for 10 minutes, then run a knife around the edges and invert onto a cake platter. Cool completely.
  2. Melt butter in a double boiler over medium heat. Whisk together honey, eggs, yolks, zest, juice, and salt in a large measuring cup. Slowly, while constantly whisking, pour in egg mixture and continue to whisk for 6-8 minutes until thick like pudding. Pour curd through a fine mesh sieve (or cheese cloth) over a medium bowl, cover and chill in the refrigerator for 2 hours or until cold.
  3. Cut the cake in half. Spoon half of the cur mixture on top of the bottom cake layer and spread evenly. Top with 1 cup of berries. Place the second layer on top and repeat with curd and fruit.
Risa Groux Nutrition

Peach Cocktail

Peach Cocktail
Delicious Peach Cocktail
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  1. 4 Fresh Organic Peaches
  2. 1 Cup Pellegrino
  3. 2 Lime Rinds
  4. 1 Lime
  5. Quinoa Vodka to taste
  1. Place everything in the blender and blend
  2. Pour into a cocktail glass
  3. Garnish with a lime wedge
  1. Add Vodka to taste!
Risa Groux Nutrition


All our recipes are Gluten-Free and Dairy-Free

Almond Butter Brownies
Almond Butter Chocolate Chip Cookies Gluten and Dairy Free
Blackberry Vanilla Bean Ice Cream
Blueberry Cobbler
Blueberry Macaroons
Brownies – Gluten and Dairy Free
Chica Pomegranate Pudding
Cocoa Avocado Mousse
Coconut Cake with Lemon Curd
Coconut Macaroons
Creamy Piña Colada Pops
Flourless Newport Protein Brownies
Judy’s Chocolate Mousse
Pumpkin Brownies
Pumpkin Ice Cream
Pumpkin Pie Cookies
Snickerdoodle Cookies
Macadamia Vanilla Frosting
Mango Oatmeal Poppers
Renee’s Oatmeal Raisin Protein Bars
Renee’s Chocolate Protein Bars
Candied Walnuts