With the increasing prevalence of gluten intolerance in the community, we share some special gluten-free recipes a delicious Christmas dessert treat everyone can enjoy.

chocolate pie

They are family favourites in our house, as well as at morning tea in the office.

After the last morsels are gone, offer a prize for anyone who can guess what the main pie ingredient is. We bet no one will believe it’s mashed avocado!

Christmas chocolate pie

You can use your own favourite gluten-free crust recipe (but don’t bake the filling for our recipes). Or, here is a no-bake raw food pie crust recipe.

No-bake pie crust:
1 cup Medjool dates, pitted (or any dates)
1 cup pecans, almonds or walnuts (or a mixture)
1½ cups dried coconut flakes
1 tbsp. pure vanilla extract


In a food processor, use the grinding blade to process the pecans/almonds/walnuts to a fine meal (you can use purchased almond meal if you prefer); add pitted dates and vanilla. Process until a dough-like consistency forms, adding a small amount of water to bind mixture if necessary.

Add in I cup of the coconut flakes and mix well (you may find it easier to remove the mixture from the food processor at this point and knead in the coconut by hand. If you have a good blender, you might be fine continuing to use that.)

Evenly sprinkle ¾ cup of the remaining coconut flakes into a greased and lined pie tin or dish. Place date/nut/coconut mixture on top of the coconut and top with remaining ¼ cup of coconut. You now need to press this mixture into the shape of your pie dish with your fingers. Keep smoothing it out to make it reasonably thin. You can roll the excess into walnut-sized balls, and roll in coconut or cocoa and refrigerate or freeze. They make delicious truffles (and can be eaten straight from the fridge or freezer).

Cover with cling film and place pie crust into the refrigerator. When chilled, add pie filling.

Chocolate pie filling (serves about 8)

½ cup almond meal

3 ripe avocados

10 tsp raw cacao powder

2-5 tbsp. of honey

½ cup macadamia oil

150g melted gluten free good quality dark chocolate 70% cocoa


Melt the chocolate over low heat in a bowl set over a saucepan of barely simmering water.  Mix the almond meal, mashed avocados, raw cacao powder, honey and oil together.  Mix in the melted chocolate and spread the filling over the pie base.  Set in fridge for an hour or so.  Decorate with fruit and serve with fresh whipped cream if desired.

Alternate tangy lime pie filling (serves about 8)

3 ripe avocados – must be ripe and ready to eat or the recipe won’t work (but not bruised or brown inside)
½ cup agave nectar (or pure maple syrup, or coconut nectar)
½ to ¾ cup lime juice (or lemon juice) to your taste
I teaspoon lime (or lemon) zest to your taste
Pinch sea salt
Add a little honey if you want additional sweetness
1 tsp. melted coconut oil


Blend all ingredients in a high-speed blender until creamy. Whisk by hand if you don’t have a blender.

Place into pie shell and refrigerate. It will set only slightly. If you would prefer a firmer filling, add I level teaspoon of gelatine softened in a tablespoon of boiling water to the mix before blending.

Decorate with fresh mint leaves and strawberries or raspberries.

Simplicity gluten-free chocolate mousse

1 large ripe avocado

1/3 cup cacao powder

1/4 cup honey

1/4 cup almond, macadamia or coconut milk

1-2 tsp vanilla extract


Blend all ingredients in blender, scraping down sides until thoroughly mixed.

Chill in refrigerator for 2-3 hours.

Avocado ice cream

1 large ripe avocado

2 tablespoons orange or lime juice

2 eggs, separated

1/4 cup caster sugar (or to taste)

1 cup heavy cream


Peel and roughly chop the avocado. In a blender, combine the avocado, juice, and egg yolks, and blend to a fine puree.

In a separate bowl, whip egg whites until they form firm peaks.

In a separate bowl, whip the heavy cream until it forms peaks. Gently fold the egg white mixture and the avocado puree into the whipped cream. Pour the mixture into a freezer tray, cover, and freeze for several hours.

To serve, scoop out into a dish and garnish with whipped cream or fruit.

Quick banana ice-cream

Slice four over-ripe bananas, put into a container and freeze. When you are ready to make your ice-cream, put the frozen bananas in the blender and slowly add a bit of milk to just cover the fruit. Blend. That’s it! Your ice-cream is ready.

You might like to use other fruit – frozen chopped mangoes and strawberries are great – but mix them with frozen banana to get that creamy texture. Rice milk can be substituted for cow’s milk for a dairy-free ice-cream, or you can even use coconut milk.

Old fashioned evaporated milk ice-cream

You need one 375ml tin of well chilled Carnation milk (use Light & Creamy for a low-fat version). The milk MUST be chilled before whipping, or the mixture won’t whip, so chill it overnight, or for an hour in the freezer.

Using a large bowl, whip the Carnation milk until firm peaks form (about 8-10 minutes).

Gradually add 3 tablespoons of sugar, beating well after each addition until the sugar has dissolved. (You can substitute a natural sweetening agent like Xylitol or stevia – available from health food stores – to avoid the sugar, or use honey or maple syrup.) 

Gradually add 1 teaspoon of gelatine which has been completely dissolved in a little hot water and allowed to cool at little, mixing well into the ice-cream mixture, and 3 drops of vanilla essence.

At the end of the mixing process, you can gently fold through things like berries or chocolate chips.

Pour into a container or slice tray and freeze until set. Shut the freezer door gently, so the air in the mix doesn’t get banged out. You don't need to re-beat this ice-cream and it takes only a couple of hours to set until ready to use.