Gluten-Free Recipes



  • 1 dozen All But Gluten™ Coconut Macaroons
  • 1/4 cup honey
  • 1/2 cup light coconut milk
  • 1/3 cup natural cocoa powder
  • 2 tablespoons butter, room temperature
  • 1/2 teaspoon pure vanilla extract
  • sea salt to taste


  • 1. Heat the light coconut milk in a small heavy saucepan over low heat until just simmering.
  • 2. Meanwhile stir the honey, cocoa powder, and salt in a bowl. Gradually stir in the hot coconut milk, stirring constantly until the mixture is shiny and smooth. Stir in the butter one tablespoon at a time until completely incorporated. Stir in the vanilla and salt.
  • 3. Sprinkle or dip the chocolate sauce on the All But Gluten™ Coconut Macaroons.
  • 4. Sauce may be made ahead and kept in the fridge for up to one week.
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