Gluten-Free Vegan Recipes: 5 Decadent, Healthy Desserts To Satisfy Your Sweet Tooth

gluten free
These vegan recipes are not only decadent, delicious and eye-candy, they are also healthy and guilty-free. Photo: Courtesy of Edward and Sons

Have you ever wondered how to make healthy flan or pie? If you are looking for guilty-free and gluten-free recipes, this should be your last stop!

Our friends from Edwards and Sons shared with Latin Times five mouthwatering desserts that will "bring convenience without compromise." Their innovative organic, vegan and gluten free brands, like: Native Forest, Let's Do Organic, and more, will make your most beloved  recipes naturally rich fat and flavor, with no added enhancers, extenders or preservatives.

Enjoy below the recipes with the instructions. Perfect ingredients for the home baker!

Peanut Butter and Banana Pie This vegan and gluten free pie has a banana flour crust, a layer of dark chocolate pudding, a layer of bananas and a layer of peanut butter mousse! Photo: Courtesy of Edward and Sons


  • Banana Crust

2 C. Let’s do Organic Green Banana flour

2 tsp. Sugar or coconut sugar

1/2 tsp. Salt

3/4 C. Coconut oil

1/2 C. Almond milk

2 Tbsp. Cold water

Dark Chocolate Pudding

2 C. Full fat coconut milk

1/3 C. Cocoa powder

2 oz. Dark chocolate, vegan

1/2 C. Maple syrup

1 tsp. Vanilla

1/2 tsp. Salt

3 Tbsp. Corn starch

  • Peanut Butter Mousse

1/2 C. Vegan butter "Earth Balance" (room temp)

1 C. Sugar or coconut sugar

1 1/2 C. Peanut butter, creamy

2 tsp. Vanilla

1/2 tsp. Salt

2 C. Coconut cream, chilled

  • For the pie

2 Bananas, ripe, but not too ripe

Vegan whipped topping (optional)

Dark chocolate for shaving on top, optional


  1. First make the pie crust. Preheat oven to 350 degrees. In a food processor, add the flour, sugar and salt, pulse to combine. Then add the coconut oil, almond milk, and start to pulse. It should start to get moist and come together. Scrap down sides and add the cold water. Continue to process for a few minutes until the dough is nice and moist and if you squeeze the dough it will hold together.
  2. This is a press in dough, not a roll out dough. Once the dough is ready, pour into a large prepared pie pan, and press down evenly and as thin as you want it into the bottom and up the sides.
  3. You will probably have a bit of extra dough, don’t worry you are doing it right. Once the dough is even on the bottom and the sides, poke holes in the bottom with a fork and bake at 350 degrees for 10-15 until it is firm.
  4. While the crust is baking, make the pudding. In a medium sauce pan, whisk together the coconut milk and cocoa. Heat on medium, and add the dark chocolate, the maple syrup, vanilla and salt. Whisk until the chocolate has melted. Then whisk in the corn starch. Simmer for about 5 more minutes until it starts to thicken. Take off heat and let cool.
  5. Once the pie crust is done, let cool, then when the pudding and crust have cooled a bit, pour the pudding into the crust. Place in freezer for about 2 hours until the pudding is firm enough to add the other layers.
  6. Slice the bananas, and place in a layer on top of the pudding, covering the entire pie!
  7. Now make the peanut butter mousse. In a medium mixing bowl, add the vegan butter, and sugar of choice. Beat together until combined, then add the vanilla, salt and peanut butter. Whip together until fully combined. Now add the chilled coconut cream, just the thick part on top, leaving the liquid bottom for something else. Whip on high until the mixture is nice and fluffy, a few minutes.
  8. Now spread the peanut butter mousse on top of the bananas. Smooth out and place in the fridge for 4-6 hours or until ready to serve. Top with vegan whipped topping and chocolate shavings of desired! Store in the fridge!
  • Vegan Copycat Dairy Queen Brownie Blizzard: Health(ier)y Vegan Copycat ice cream with brownie without high fructose corn syrup, stabilizers, emulsifiers, carrageenan, mono and diglycerides and calcium sulfate.

Vegan Copycat Dairy Queen Brownie Blizzard Super thick and creamy vegan chocolate ice cream blended with almond milk and mixed with vegan brownie crumbles and dark chocolate chunks. Yes! Photo: Courtesy of Edward and Sons


  • Vegan Chocolate Ice Cream

2 C. Native Forest Coconut Cream, chilled.

1 C. Powdered sugar

1/2 C. Cocoa powder

1 tsp. Vanilla

2 tsp. Salt

  • Vegan Brownies

1/2 C. Vegan butter, room temperature

3/4 C. Sugar

1 tsp. Vanilla

2 Tbsp. Flax meal

3 Tbsp. Water

3/4 C. All purpose flour

1/2 C. Cocoa powder

1 tsp. Baking powder

1 tsp. Salt

1/4 C. Almond milk

  • For the Blizzard

2 1/2 C. Vegan chocolate ice cream

1/4 C. Almond milk

1 1/2 C. Vegan brownies, crumbled

1 C. Dark chocolate chunks, vegan

Vegan chocolate fudge, optional


  1. Make the ice cream first, scoop the chilled coconut cream(just the thick part at the top) into a large mixing bowl. Start whipping for 1-2 minutes until it gets smooth and fluffy. Add the powdered sugar a little at a time, whipping the whole time until nice and thick. Add the cocoa powder, vanilla and salt. Whip on high for 3-5 minutes until you have very stiff peaks. Smooth out into a freezer safe container and place in freezer. Freeze overnight.
  2. Once you have the ice cream in the freezer, make the brownies. Preheat the oven to 350 degrees. In a large mixing bowl, beat together the vegan butter and sugar. In a small bowl mix the flax and water together, let sit for a minute to thicken.
  3. Add the flax and vanilla to the vegan butter and sugar mixture. Beat until fully combined. Set aside.
  4. In a separate bowl, sift the flour, cocoa, baking powder and salt. Slowly add the dry mixture to the wet mixture beating together, add the almond milk when it starts to get really thick. Mix until fully combined.
  5. Place brownies in an 8×8 pan lined with parchment paper. Bake at 350 degrees for 15-18 minutes or until toothpick comes out clean. Cool, then place in the fridge overnight.
  6. When you are ready to serve the Blizzards, place 2 1/2 cups of ice cream and the 1/4 cup of almond milk in a blender, blend until smooth. Just a minute or 2. Then stir in the brownie crumbles and chocolate chunks. Scoop into glasses and serve.
  • Triple Berry Vegan Parfaits with Coconut Milk Ice Cream

Triple Berry Vegan Parfaits with Coconut Milk Ice Cream “Nothing beats the simple elegance of a creamy coconut ice cream parfait. A triple play of fresh ripe berries not only looks gorgeous, it tastes divine and cool on a hot summer night. Add a fresh mint sprig and a squeeze of lime for a refreshing spike of palate cleansing flavor.” Photo: Courtesy of Edward and Sons


Coconut Milk Vanilla Ice Cream (recipe follows)

1 1/2 cups fresh strawberries, washed, patted dry, stemmed, sliced

1 cup fresh blueberries, washed, patted dry

1 cup fresh raspberries, washed, patted dry

1 tablespoon raw organic agave nectar

Squeeze of lime, optional

Fresh mint sprigs


  1. Chill six parfait glasses.
  2. Toss the prepared berries in a bowl with a drizzle of agave and add a squeeze of fresh lime juice, if you like (lime is optional). Stir gently to coat.
  3. Remove the coconut milk ice cream from the freezer and allow it to soften slightly, until it is easy to scoop.
  4. Take out the parfait glasses.
  5. Layer the coconut ice cream with the berries.
  6. Top with a sprig of fresh mint.
  • Coconut Milk Vanilla Ice Cream Recipe – Vegan and Dairy-Free


2 cups ice cold coconut milk (full fat is best) (try Native Forest Organic Coconut Milk)

1 cup cane sugar

1-2 teaspoons pure vanilla extract

1/4 teaspoon xanthan gum (optional)


  1. Pour the cold coconut milk into a blender container. Add the cane sugar, vanilla, and xanthan gum.
  2. Cover tightly and blend on high until the sugar is dissolved and the mixture is smooth and frothy.
  3. Pour the liquid into a frozen ice cream canister, cover, and start your machine. Churn it, Baby.
  4. Serve immediately for spectacular taste and texture.
  5. To store, spoon it into a freezer safe container and cover.
  6. Freeze. Soften slightly before serving for best flavor and texture.
  • Chocolate Coconut Almond Tiny Tarts

chocolate Coconut Almond Tiny Tarts These tiny layered tarts are about 2.5 to 3.5 inches wide and this recipe makes about a dozen. They’re almost two to three bites big. They make a great small dessert. Photo: Courtesy of Edward and Sons


  • Tart Crust

300 grams AP GF flour (150 grams superfine brown rice flour plus 75 grams each superfine white rice flour and tapioca starch/flour) (2 1/3 cups)

1 tablespoon granulated sugar

1/2 teaspoon kosher salt

115 grams unsalted butter, chilled and cubed into small pieces (1 stick) or vegan substitute

85 grams solid vegetable shortening (Spectrum) (7 tablespoon)

80-100 grams ice-cold water (up to 1/2 cup)

  • Filling

12 tablespoons from one can Solo Almond Filling

175 grams roasted, salted almonds, fine chop (1 1/4 cups)

85 grams milk chocolate chips (1/2 cup)

100 grams large flaked unsweetened coconut (2 cups) (Let’s Do…Organic® Organic Shredded Coconut)

1/2 can sweetened condensed milk (12 tablespoons) or vegan substitute

100 grams mini chocolate chips (2/3 cup)


  • Tart Crust
  1. In the bowl of a food processor, mix flour with sugar and salt. Pulse once. Cube chilled butter and shortening and add to food processor bowl. Pulse a few times until mixture is like ragged coarse peas. While processor is running, add water through the chute just until a ragged ball forms.
  2. Stop adding water as soon as it forms a ball! Place on plastic wrap and remove blade carefully. Gather dough and form into 2 disks. Wrap in plastic and refrigerate for at least two hours. Remove dough and bring to room temperature (about 30 minutes). Break both dough disks into a total of 12 pieces.
  3. Using plastic wrap on the bottom and top, dusted with starch, roll dough pieces until they are slightly bigger than the tart pan. Peel off plastic from top. Turn dough upside down and place in tart pan while peeling off plastic.
  4. Try to not stretch or stress the dough as you push it into the pan. Push into pan to fit the form and remove excess dough. Optionally, you can place each dough piece into the tart and press into place as evenly as possible. There will be leftover dough as you even out each tart shell. Save leftover dough for patching. Chill dough filled tart pans in the freezer for about 30 minutes before baking.
  5. Preheat oven to 325. Set chilled tart pans on baking sheets and bake for about 15 minutes or until just slightly set and starting to turn golden brown. If there are cracks forming, use leftover dough to patch. It’s common that it might shrink so saving some dough to make patches is always a good thing.
  • Filling
  1. Place a heaping tablespoon of Solo Almond Filling in the center of each tart shell. Using the back of a small spoon, swirl the filling from the center out in one direction only – if you go back and forth the crust will tear.
  2. Just bring the filling barely to the bottom edges of the tart. Divide the chopped almonds in 12 portions and press into the filling in each tart shell. Divide milk chocolate chips into 12 portions and sprinkle in each shell and press down slightly. It will look sparse. Next, divide coconut into 24 portions, reserving half and sprinkle into the tart shells. Yep. There are only 12 tarts – it’s a test. (kidding!) Just hang on to the rest – remember – layers.
  3. Drizzle one heaping tablespoon of sweetened condensed milk into each tart shell. Make sure you go in a circular and random pattern when drizzling. Divide mini chocolate chips into 24 portions, reserving half. Sprinkle on top of the drizzled condensed milk. Add the remaining coconut to each tart and then the remaining chocolate chips. Press down lightly.
  4. Place the tarts on a baking sheet. Bake about 20 minutes and rotate pan. Bake about 10-15 minutes more or until the top is bubbly and starting to brown. Cool thoroughly before serving. Top with a scoop of vanilla ice cream or whipped cream if desired.
  • Coconut Flan

coconut flan If this flan is not mouthwatering we don't know what it is! Photo: Courtesy of Edward and Sons


1 cup Sugar

4 large eggs or egg substitute

1 can Native Forest Organic Coconut Milk

Pinch Sea salt

Fresh mango slices and mint leaves for garnish


  1. Preheat oven to 350ºF. Place ½ cup of the sugar in a small heavy saucepan over low heat. When sugar begins to melt, stir gently until it dissolves completely. Continue to cook, watching very carefully, until it turns a light brownish color then remove from heat immediately.
  2. Do not allow it to darken further as it will turn hard and unusable! Pour remaining sugar evenly into four or six custard cups and set aside. Beat eggs in a medium mixing bowl. Heat coconut milk with remaining sugar and salt until boiling. Add hot milk slowly to the eggs, whisking constantly.
  3. Gently pour into prepared custard cups. Place cups in a large baking pan around them 2/3 high with water. Bake 35-40 minutes or until centers are set. Remove and let cool slightly. Run a knife around the edges of the cups then invert onto plates.
  4. Serve warm or cool garnished with fresh mango and mint leaves.

*Recipe courtesy of Whole Foods Market.

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Lifestyle Reporter

Shirley Gomez has been exposed to many aspects of the art world. Besides being a Fashion Journalist, she studied Fashion Styling and Fashion Styling for Men at the Fashion Institute of Technology in New York City, Interior Design at UNIBE and Fashion Design at ITSMJ Fashion School in the Dominican Republic. She worked as a Fashion Journalist, Fashion Stylist and Social Media Manager at one of the most recognized magazines in the Dominican Republic, Oh! Magazine, as an occasional Entertainment Journalist, of the prestigious newspaper “Listín Diario”, as well as a fashion collaborator of a radio show aired in 100.9 FM SuperQ. When Shirley is not writing you can find her listening Demi Lovato or Beyonce's songs, decorating her apartment or watching Family Feud.