I share my favourite three gluten free vegan grilled fruit recipes featuring chocolate peanut banana boats, coconut dipped watermelon on a stick, and berry cobbler with coconut cream!
We’re getting ready to kick off the first long weekend of the year and that obviously means busting out the grill. I also am days away from moving into my new house, so I’m getting really excited about that. Truth bomb- the thing I’m most excited about is the BBQ. Like most Canadians, I legit live to grill. From burgers, to chicken breasts, to steaks, and corn, it’s not summer unless someone’s having a BBQ.
But contrary to popular opinion, the grill is not just for savoury fare. In fact, I love making healthy desserts on the grill as well. These three gluten free vegan grilled fruit recipes are going to totally blow your BBQ-loving mind. They’re simple, delicious and perfect for dining al fresco this summer.
My Favourite Gluten Free Vegan Grilled Fruit Recipes
There are a lot of tasty fruit options when it comes to grilling fruit and I’ve probably tried them all. Here are some friendly dos and donts for grilled fruit.
DON’T put straight up berries on the grill
DO thread them onto soaked skewers or into foil packs
DON’T grill apples. I tried, it’s gross.
DO try peaches, pineapple, melon, bananas, nectarines and other larger fruits.
DON’T only have them for desserts. I like adding grilled fruit to summer salads and cheese coarses.
DO get creative! Most fruits do really well on the grill, so start experimenting!
Grilled PB and Chocolate Banana Boats
First up, my grilled banana boats packed with melty dark chocolate, peanuts, peanut butter and cacao nibs. It’s nature’s hot sundae, without the ice cream
Grilled Watermelon on a Stick
This has become of my favourite vegan gluten free grilled fruit recipes because its so easy and always feels fun. I glaze wedges of watermelon with agave, lime, chili and salt before dipping them into crispy crackly coconut.
Grilled Berry Cobbler
So this is a situation where the foil pack technique is imperative to nailing your grilled fruit recipes. I mix together my favourite berries with some store bought granola, pop it onto the BBQ and finish it with a little whipped coconut cream or yogurt. It’s easy, yet super refined and a great way to use up the summer’s bounty.
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Now, I want to know, have you tried making any of these Gluten Free Vegan Grilled Fruit Recipes?
What’s your favourite fruit to throw on the grill?
Leave me a comment below with your thoughts!
- 4 large unpeeled ripe bananas
- ¼ cup natural peanut butter
- ¼ cup finely chopped dairy free Dark chocolate
- ¼ cup peanuts finely chopped
- ¼ cup cacao nibs
Cut banana peel lengthwise about 1/2 in. deep, leaving 1/2 in. at both ends. Open peel wider to form a pocket. Fill each with peanut butter and chocolate. Crimp and shape four pieces of heavy-duty foil (about 12 in. square) around bananas, forming boats.
Grill, covered, over medium heat for 5 minutes or until the chocolate melts. Top with crushed peanuts and cacoa nibs and enjoy.
- ¼ cup agave
- ¼ cup lime juice
- 2 tsp chili powder
- 1 tsp sea salt
- 1 medium watermelon cut into 1 inch thick wedges
- 1/3 cup unsweetened shredded coconut
- 1 tbsp lime zest
Soak 4 large popsicle sticks for at least an hour.
In a small bowl, mix together the honey, lime juice, cayenne pepper and salt.
In another small bowl, mix together the coconut and lime zest.
Preheat the grill to medium high heat.
Using a knife, carefully cut a small incision into the rind of the watermelon. Insert the popsicle stick into the hole.
Brush both sides of the watermelon slices with the agave mixture and grill for about 2 minutes per side until deep grill marks appear.
Remove from the heat, brush again with more of the mixture, then dip into the coconut lime mixture.
- ½ cup blueberries
- ½ cup raspberries
- 2 tsp maple syrup
- ½ tsp tapioca starch
- ½ cup granola (gluten free and vegan, if desired)
- 1 tbsp coconut oil
- Whipped coconut cream , for serving
Preheat grill to medium heat and lightly grease the inside of a piece of heavy duty tin toil.
In a bowl, mix together the berries, maple and tapioca starch. Place the berries in the centre of the foil, top with half of the granola and coconut oil. Seal up all of the edges, leaving space on the sides for the packette to expand. Cover the grill and cook for 10 minutes until the berries start to soften.
Serve warm topped with the remaining granola and whipped coconut cream.