Gluten-free Gooey Almond Bites & Coconut Cream “Ice-cream”

Nothing gets me as relaxed on a busy afternoon than a cup of steaming spiced coffee with a chocolatey treat on the side – my favorite being an oat biscuit drenched in dark chocolate. However, for the past two weeks now I have been following the Elimination Diet to try and ease up my ever growing list of Fibromyalgia symptoms and, amongst the gluten and dairy free foods I have had to cut out, an extra little list came on the side with more things to avoid, such as coffee, chocolate and sugars. While I wasn’t too concerned about having to cut out many of my favorite foods, not being able to have chocolate and coffee as often as I pleased ignited a panic within me that only a true chocolate lover can understand. Adamant to follow my diet as closely as possible, I started playing around with the few things I could eat and came up with these two delicious recipes below that’s vegan friendly, gluten free and dairy-free so, no matter your diet, you can definitley give these a go which I promise you will make time and time again!

Gooey Almond Bites

  • 1 cup medjool dates (or any dates soaked in some boiling water for 5 minutes)
  • 1/2 cup chopped almonds
  • 2 tbsp carob powder (or cacao if you are not on the diet)

Simply chuck everything into a blender and blend until you get a sticky consistency. I made these into balls but they work just as well in a baking tray or square Tupperware covered in a light layer of pure cacao or carob powder. Keep it in the fridge so that it doesn’t melt.


  1. They taste absolutely decadent just like this but if wish, you can roll them in cacao powder
  2. Feel free to play around with the recipe and add more nuts if you want a more crunch. You could also roll them in crushed almonds when they are done for a more ‘truffle’ feel.
  3. You can use any nuts in the mixture, pecans work really well too but I much prefer the taste of almonds.
  4. If you want, you can add a shot of espresso to the mixture before blitzing all together to give it a subtle coffee kick.

Creamy coconut “ice-Cream”

Having to give up ice cream was such a hard thing to do but I will admit, making this gluten free and dairy free version was so rewarding and utterly delicious. You can make a big batch and store them in the freezer in little containers for whenever the craving strikes or simply make them on demand! The recipe below is enough for 2 people (or one… no judgement!)

  • 2 Frozen bananas (I chop them up into little pieces before throwing in a zip-lock bag and freezing
  • 2 Tbsp coconut milk or cream (I fill an ice cube tray with coconut milk and cream and freeze it so that it’s even creamier when adding to this ice cream)
  • a handful of frozen berries
  • 3 Tbsp fresh coconut (or dried)

Simply throw everything (besides the fresh coconut) together into a blender and blitz on high speed till the mixture goes creamy. You can omit the berries and make a simple banana ice cream as it is just as delicious. When everything is smooth and creamy, stir through the coconut and serve.


  • Add some cacao powder for a chocolaty taste
  • Add a spoon of homemade nut butter for a more creamier ice cream
  • Play around with as many flavour combinations as you want but make sure that the fruits are frozen!





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