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Gluten-free: 18 fabulous flour-less desserts

Whether your household is entirely gluten-free, you're expecting gluten-free guests, or you're experimenting with a new diet, this list will satisfy dessert cravings of all sorts. 

Silken chocolate mousse

Kitchen Report
Silken chocolate mousse is made with tofu and no dairy or egg products.

Silken chocolate mousse
Adapted from “Smoothies & Beyond” by Tori Ritchie

Serves 4

1 lb. (16 ounces) silken tofu

6 ounces top-quality bittersweet chocolate, chopped

1/4 cup chilled coconut milk

3 tablespoons real maple syrup

1 teaspoon vanilla extract

1/4 teaspoon almond extract

Pinch of sea salt

Sliced almond, berries, or chocolate shavings, to garnish

1. Set the can of coconut milk in the fridge for an hour or so to chill it. When you open the can, the fat will have separated from the liquid. You’ll need to either beat it together with a fork or dump it in small bowl and use a hand mixer to blend. Meanwhile, find four ramekins and set them in a baking tray. Drain the tofu and then place it on a paper-towel lined plate until you are ready to use it.

2. Chop the chocolate and set in a double boiler to melt. If you don’t have a double boiler, place the chocolate in a metal bowl and fit it into a sauce pan with about 1/2 cup of water and bring it to a boil (you only need a little bit of water, don’t let the bottom of the bowl touch the water).

3. Pour the chilled coconut milk into a blender, then add the melted chocolate. Add the drained tofu followed by the maple syrup, vanilla extract, almond extract, and pinch of sea salt.

4. Put the lid on securely and turn on the blender to low for a few seconds. Increase the speed to medium and blend another 15 seconds.

5. Remove the lid and scrape down the sides. Replace the lid securely and then blend on high for 30 second to aerate the mixture.

6. Divide the mousse by pouring it into the four ramekins, filling about 3/4 full. Cover with plastic wrap and refrigerate until the mousse is set, about 2 hours and up to 1 day.

7. When ready to serve, garnish with almonds, fresh berries, or chocolate if desired.

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Mark Sappenfield
Editor

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