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5 Easy Gluten-Free Dessert Recipes

Naughty but Nice Sweets

I believe in making healthy choices most of the time and occasionally indulging in decadent treats.

Two big secrets to health are eating whole foods and eating in moderation. The same rules apply with sweets.

Homemade treats taste better than store-bought ones and allow you to avoid additives, select natural fats and sugars, and sneak in healthy ingredients like our cereals.

Serve these sweets in small portions and savour.

Enjoy! Corin Mullins, Founder, Holy Crap Cereal

Print Recipes
Holy Crap Dark Chocolate Bark
Makes 20 pieces

 Dark Chocolate Bark with Holy Crap cereal

These rich, dark, rustic pieces of handmade love will satisfy your chocolate craving, and they’re easy to make. Double or triple the recipe to make gifts for all your friends and neighbours.

12 oz (336 g) vegan semisweet chocolate chips
2 Tbsp (30 mL/28 g) Holy Crap cereal
1 cup (250 mL) chopped walnuts
1/2 cup (120 mL) dried tart cherries
1/2 cup (60 mL) raw unsalted pumpkin seeds
Pinch of sea salt


  1. Line a rimmed baking sheet with parchment paper.
  2. In a double boiler, melt the chocolate chips on low heat. Stir the melted chocolate for a couple of minutes until it becomes glossy and starts to cool, then pour it onto the baking sheet in a square shape of even thickness.
  3. Sprinkle evenly with Holy Crap cereal, walnuts, cherries, pumpkin seeds and a pinch of sea salt. Allow
    to cool
  4. Remove and discard the parchment paper, then break the solid chocolate bark into 20 even pieces and store in an airtight container in the fridge for up to 1 week.

NUTRITION FACTS: PER 28 G SERVING (1 PIECE). Calories (140) Total Fat (11 g) including Omega-3 (0.5 g)and Omega-6 (0.5 g) Total Carbohydrates (11 g) Dietary Fiber (2 g) Protein (3 g)

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Print Recipe
Holy Crap Chocolate Truffles
Makes 50 truffles

Holy Crap Chocolate Truffles

Chocolate truffles are named for their shape, which is said to resemble the highly prized fruit of the Tuber fungus. But the similarities end there. These creamy, rich sweets are perfect with a cup of coffee or a glass of port. Allow them to soften slightly before serving.

2 cups (475 mL) vegan semisweet chocolate chips (buy the best quality you can)
¾ cup (180 mL) coconut milk
1 tsp (5 mL) vanilla extract
½–¾ tsp (2.5–4 mL) salt
1 cup (250 mL/185 g) Skinny B or Holy Crap cereal
Cocoa powder for rolling (use coconut or finely chopped nuts for variations)

1. In a double boiler, melt the chocolate chips on low heat, stirring frequently. Stir the coconut milk into the melted chocolate until smooth, then stir in the vanilla and salt. Remove from the heat and stir in the cereal. Refrigerate for at least an hour (or overnight).
2. Place the cocoa in a shallow bowl. (If you are making several variations, place the coconut and nuts in their own individual bowls.)
3. Shape the truffles by scooping a teaspoonful of the chocolate mixture into your hands and rolling it between your hands to form a ball. Roll the ball in the cocoa powder and set aside. Repeat with the remaining chocolate mixture.
4. Transfer the truffles to an airtight container and refrigerate for up to 1 week. Let them come to room temperature before serving.

NUTRITION FACTS: PER 15 G SERVING (1 TRUFFLE). Calories (70) Total Fat (3 g) Total Carbohydrates (7 g) Dietary Fibre (2 g) Protein (3 g)

Print Recipe
Peach Crumble
Makes 8 serving

Peach Crumble with Holy Crap Plus Gluten Free Oats

Crumble is a quintessential comfort food; it’s easy to make, endlessly versatile and very forgiving. And it complements just about any fruit you can think of. I often make crumble when I get a last-minute invitation to a potluck or when friends drop by for dinner. Serve this crumble with good-quality vanilla ice cream (or vanilla non-dairy frozen dessert) or with dollops of whipped cream, crème fraîche or plain non-fat Greek yogurt.

Butter for greasing pan
1 cup (250 mL/140 g) Holy Crap Plus Gluten Free Oats
½ cup (120 mL) roughly chopped walnuts
¼ cup (60 mL) brown sugar
Pinch of salt ¼ cup (60 mL) cold butter
4–5 medium peaches, peeled and sliced

1. Preheat the oven to 350F (175C). Lightly butter a 9-in (23-cm) square pan.
2. In a large bowl, whisk together the Holy Crap Plus Gluten Free Oats, walnuts, brown sugar and salt. Using a pastry blender or a fork, cut in the cold butter until the mixture resembles peas. Set aside.
3. Layer the peaches in the bottom of the pan, making sure to cover the entire surface, including the corners. Pour the crumble mixture over the peaches and smooth it out, ensuring you cover the peaches entirely. Bake for 30 to 35 minutes.
4. Remove the crumble from the oven, spoon into individual bowls and serve warm. Leftover crumble will keep refrigerated in an airtight container for several days.

NUTRITION FACTS: PER 100 G SERVING. Calories (330) Total Fat (18 g) including Omega-3 (0.5 g) and Omega-6 (1.5 g) Total Carbohydrates (40 g) Dietary Fibre (5 g) Protein (7 g).

Print Recipe
Coconut Rice Pudding
Makes 5-6 servings

Coconut Rice Pudding with Holy Crap cereal

A favorite winter dessert around my house is this creamy coconut rice pudding. It's a healthier, and tastier version, of a classic rice pudding. I like how the tang of the orange peel balances its heartiness. For everyday, I'll serve it in a small ramekin. For company, it's easily dressed up in a martini glass with a garnish.

½ cup (120 mL) water
2 Tbsp (30 mL/28 g) Holy Crap cereal
¼ cup (60 mL) arborio rice
1 can (13.5 fl oz/400 mL)coconut milk
Orange zest
2 Tbsp (30 mL) honey, maple syrup or sugar
Ribbons of fresh coconut, for garnish
Orange peel, cut into ribbons, for garnish

1. Preheat the oven to 250F (120C). Have ready an 8-in (20-cm) square baking pan.
2. Pour the water into a bowl, stir in the Holy Crap cereal and let sit for 5 minutes. Stir in the remaining ingredients, except the garnishes, then pour into the baking pan and bake for about 45 minutes. Stir gently and bake for another 45 minutes.
3. Spoon into individual bowls and garnish with ribbons of fresh coconut and orange peel. Leftovers will keep refrigerated in an airtight container for a couple of days.

NUTRITION FACTS: PER 115 G SERVING. Calories (270) Total Fat (15 g) including Omega-3 (750 mg) and Omega-6 (625 mg) Total Carbohydrates (25 g) Dietary Fibre (2 g) Protein (5 g)

Print Recipe
Dense Chocolate Cake
Makes 12 servings

Dense Chocolate Cake

This dense, fudgy cake is a breeze to make, and you can easily dress it up for special occasions. Don’t expect a sweet cake, however; its slightly bitter dark-chocolate flavour pairs well with the similarly bitter orange zest. For a special Valentine’s Day dessert, cut individual slices of cake, then use a cookie cutter to form small heart-shaped cakes that you can garnish with a fruit coulis and fresh berries.

¼ cup (60 mL) water
2 Tbsp (30 mL/28 g) Skinny B cereal
1 can (19 oz/540 g) black beans, drained and rinsed
2 large eggs ½ cup (120 mL) sugar (coconut sugar, brown sugar or white sugar)
3 Tbsp (45 mL) cocoa powder
1 tsp (5 mL) pure vanilla extract
1 tsp (5 mL) baking powder
Zest from 1 orange
½–¾ tsp (2.5–4 mL) salt
½ cup (120 mL) chopped vegan chocolate
1 cup (250 mL) fresh blackberries, for garnish

1. Preheat the oven to 350F (175C) and line a loaf pan with parchment paper.
2. Pour the water into a bowl, stir in the Skinny B cereal and let sit for 5 minutes.
3. Place all the ingredients, except the chopped chocolate and blackberries, in a blender and process until smooth. Pour the batter into the loaf pan, sprinkle the chopped chocolate evenly across the surface and use the back of a spoon to push it all into the batter. Bake for 35 minutes.
4. Remove from the oven and transfer the loaf pan to a wire rack to cool completely. To serve, remove the cake from the pan, discard the parchment paper and cut into individual slices. Garnish with fresh blackberries.The cake will keep refrigerated in an airtight container for 5 days.

Talk about a cake with benefits! It’s packed with protein and ffiberto satisfy your taste buds and your body. And using coconut sugar, which is mineral rich and lower on the glycemic index, is an amazing alternative to conventional sugar.

NUTRITION FACTS: PER 56 G SERVING. Calories (100) Total Fat (4 g) including Omega-3 (230 mg) and Omega-6 (190 mg) Total Carbohydrates (17 g) Dietary Fibre (3 g) Protein (4 g)



Expert Testimonials for Holy Crap cereal

Erika Weissenborn, BSc, FNH, CHN, Holistic Nutritionist

"I can't think of a better way to start the day than with Holy Crap cereal. It contributes to a healthful digestive tract, has high levels of essential amino and fatty acids, has no added sugars and tastes great! Holy Crap provides a kick of fiber, essential fatty acids and protein."
Erika Weissenborn, B.Sc., FNH, CHN, Holistic Nutritionist

Charlene San Jenko

"I get excited about finding new ways to use Holy Crap and Skinny B in recipes and meal ideas for my clients and the women in our PowHERhouse community. Flexible and nutritionally dense – SOLUTION focused fuel for busy women looking to stay strong, energetic and powHERful!"
Charlene SanJenko, Author, Speaker, Founder PowHERhouse Living for Holy Crap Cereal

Carol Kicinski, Founder, Simply Gluten Free Magazine

"I am having a difficult time thinking of a diet these cereals would not fit. I can’t promise you that your whole day will go perfectly but I can recommend the perfect way to start it- Holy Crap and Skinny B cereals!"
Carol Kicinksi, Simply Gluten Free magazine Founder and Editor-in-Chief, TV Chef, Cookbook Author and Gluten Free Recipe Developer