Holiday treats – Free of Dairy, Sugar, and Wheat!


At this time of year in particular, sugar and wheat filled treats are EVERYWHERE.  It makes everything a challenge for those of us who have kids who are sugar and wheat free.  A visit to Santa means a dye and sugar filled candy cane, or a sugar, wheat and dye filled iced cookie.  Any holiday event at school, with friends, with family, all involve treats of some kind.  Gluten-free is easy enough these days, as there are many commercial options for the gluten intolerant.  But not so much for the gluten AND sugar free.  At Halloween I made chocolate ‘bars’ for Berrik so that he wouldn’t feel left out.  He loved them!  However, they are very dark and bitter chocolates as I prefer to keep any sweetener to a minimum, regardless of what type I am using.  But I know that a lot of people, especially kids, prefer the milder, sweeter ‘milk chocolate’.  Because my kids were dairy free by necessity, they grew up eating very dark chocolate so have a taste for it.  Most kids, not so much.  I decided to experiment a little today, to see if I could create a dairy, sugar and wheat free chocolate treat, that would satisfy even the most diehard milk chocolate vs. dark chocolate fan.

These aren’t perfect but they are unbelievably delicious, and will do the trick in this house. Berrik won’t feel left out at all, as I think these might be better than most of the treats we will come across over the holidays.  Except my mom’s lemon tarts. Those are the best.  But I digress.  Our biggest issue will be keeping enough chocolate in the house to last, as my girls and even my dessert avoiding husband can’t keep their hands off this chocolate!


1/2 cup coconut oil

1/2 cup cocoa

all the full fat cream from a can of coconut milk (discard the watery stuff, or save for another recipe… I just added it to a smoothie)

1 tsp cinnamon

1 tsp vanilla

sweetener of choice, to taste.

I use stevia and just add a couple drops at a time until it gets to the desired sweetness (5 drops or so seemed to work).  Other really good and tasty options are pure maple syrup, raw local honey, coconut sugar, xylitol derived from birch, or even just plain old sugar if you aren’t limiting sugar.  I would guess at about 1/8-1/4 cup of these sweeteners, but I would recommend to start low and add a bit at a time, tasting after each addition (best part of the process!!).

Put all ingredients in a sauce pan and heat slowly over low heat, stirring occasionally. When ingredients are mixed, smooth, and starting to bubble, continue to heat for about 2 minutes, stirring the entire time.  Pour into chocolate molds, or small muffin cups and freeze for a couple of hours.


  • add a couple tbsp of nut or seed butter for a yummy nutty taste!  Chunky peanut butter is pretty amazing in this.
  • add gluten free pretzels, nuts, coconut, dried berries or red pepper flakes to each mold or muffin paper before pouring in the chocolate or sprinkle flakes of pink Himalayan sea salt on top

We added pretzels to ours as that is Berrik’s favorite.  These chocolates become soft quite quickly so should be served directly from the freezer.  They are creamy and fudge-like in texture and in flavor. Enjoy!!


1 Comment

  1. Pingback: Dairy-free Sugar-free ‘Ice Cream’ | Just a Gut Feeling

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