Our Paleo Family

Gluten Free Chocolate Delight

When I was much younger, my mom worked at North Carolina State University and one day she brought home a cookbook put together by the faculty and staff of that great institution. It was full of amazing casseroles and salads and desserts. Lots and lots of desserts. There was this one called chocolate delight that I just loved. For a while, mom made it for all special occasions and pot lucks. When you’re Baptist, there are a lot of potlucks!

Fast forward about 30 years and here we are living our Paleo life at Christmas time in a house with 14 family members and every night after dinner, they break out an entire buffet of desserts. There is one that my sister-in-law makes that reminded me a lot of mom’s chocolate delight from years gone by. So I decided to try to remake this favorite dessert of my childhood and see if it could satisfy my gluten and dairy eating relatives.

This one is not paleo because I used dairy, but you could certainly use a dairy substitute for the cream and cream cheese, I just opted to use the real thing in this recipe making it one amazing splurge!

There are a few steps, but you can spread them out over a couple days if you want. And trust me, it’s worth it. Totally worth it!

PS. If you’re following a Ketogenic diet and are already in ketosis, this dessert is low enough in sugar and high enough in fat to be a great treat that should not take you out of ketosis. Just bear in mind that every body is different, but it works for me!

Gluten Free Chocolate Delight
Print Recipe
A rich and creamy dessert that is perfect to share with loved ones this summer. Or anytime!!
Servings
16-20 servings
Servings
16-20 servings
Gluten Free Chocolate Delight
Print Recipe
A rich and creamy dessert that is perfect to share with loved ones this summer. Or anytime!!
Servings
16-20 servings
Servings
16-20 servings
Ingredients
Cream Cheese Layer
Whipped Cream Layer
Additional Ingredients
Servings: servings
Instructions
  1. Make cookie dough and spread 2/3 of the dough in the bottom of a 9x13 baking pan. Bake at 350 for 20 minutes. Set aside to cool.
  2. Spread remaining 1/3 of dough on a separate baking sheet and bake at 350 for 20 minutes - until browned and crisp around the edges. This will be your cookie topping. Set aside until completely cooled, then crumble or cut into bits to top the finished dessert.
  3. Whip the cream adding stevia or sweetener of choice. Set aside.
  4. Whip cream cheese adding maple syrup. Taste and if you would like it a little sweeter, add some stevia. If you add more maple syrup, it will make this mixture too thin.
  5. Mix one cup of whipped cream into the cream cheese mixture and spread this evenly over the cooled cookie crust. Refrigerate until ready for the next step.
  6. Make the chocolate pudding and once cooked and mostly set, pour/spread this over the cream cheese layer. *If you make the pudding a day ahead, you will need to stir it well or mix it with your mixer to soften it up a bit before you can spread it over the cream cheese layer.
  7. Top with remaining whipped cream.
  8. Sprinkled crushed cookie bits over top. You can eat your amazing dessert right now, but it's better if you refrigerate it for about two hours first.
  9. The cookies will soften over a couple days as this sits in the fridge, but it is super delicious that way!
Recipe Notes

*You can find the chocolate chip cookie recipe here.

*You can find the chocolate pudding recipe here.

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