If you or your friends have gone gluten-free this year, thinking of a holiday dessert or baked good that doesn’t include all-purpose flour or cake flour can be a challenge. Luckily, chocolate is naturally gluten-free, which means that you can follow your diet without missing decadent, delicious and festive holiday desserts. Indulge with these gluten-free chocolaty delights.

CHOCOLATE AND GOAT CHEESE TARTS WITH POACHED FIGS AND CHERRIES
» Poached fruits:
2 cups water
1/4 cup sugar
1/2 cup honey
1/2 vanilla bean, split in half lengthwise
1 (8-ounce) package dried figs, stemmed, halved lengthwise
1/3 cup dried tart cherries
» Crust:
1/2 cup sliced almonds
1/3 cup oat flour
1/3 cup mochiko (rice flour)
1/3 cup natural cocoa powder
1/4 cup sugar
1/8 teaspoon salt
3 tablespoons cold, unsalted butter, cubed
1/2 teaspoon vanilla extract
» Filling:
3/4 cup (about 3 ounces) crumbled goat cheese (chevre)
3/4 cup heavy cream
Seeds from 1/2 vanilla bean
1 tablespoon sugar

To poach fruits: Combine water and sugar in heavy saucepan. Bring to boil over medium-high heat, stirring to dissolve sugar. Stir in honey. Scrape in seeds from vanilla bean; add bean. Add figs and bring to boil. Reduce heat to medium-low; cover and simmer 15 minutes. Add cherries; cover and simmer until fruits are tender, about 10 minutes longer. Transfer fruit mixture to bowl. Chill until cold, about 3 hours.

For crust: Place 9-inch tart pan on baking sheet. In a food processor, combine almonds, flours, cocoa powder, sugar and salt; process until almonds are pulverized, about a minute. Add butter and vanilla; process until mixture forms large, moist clumps. Press mixture firmly into sides and bottom of tart pan. Freeze until firm, at least 15 minutes.

Heat oven to 350 degrees. Bake shell 15 to 20 minutes, until firm. Cool completely.

To make filling: Combine crumbled goat cheese, cream, vanilla seeds and sugar in large bowl. Whisk until soft peaks form.

To assemble: Spoon filling into cooled tart; spread evenly. Top with poached fruit and drizzle with remaining fruit syrup. Serve immediately. Serves 8.

Approximate nutritional analysis, per serving: 450 calories, 20 g total fat, 11 g saturated fat, 50 mg cholesterol,100 mg sodium, 66 g carbohydrate, 6 g fiber, 49 g sugar, 7 g protein

CHOCOLATE RICOTTA MOUSSE
1 (15-ounce) container ricotta
3 tablespoons powdered sugar, or to taste
3 ounces semisweet chocolate, melted
2 ounces dark chocolate, melted
1/2 teaspoon vanilla extract
1 cup fresh raspberries (optional)

In a food processor, blend ricotta, sugar, melted chocolates and vanilla until smooth. Divide among bowls and top with raspberries if using. Serves 4.

Approximate nutritional analysis, per serving (without optional raspberries): 360 calories, 21 g total fat, 13 g saturated fat, 35 mg cholesterol, 135 mg sodium, 31 g carbohydrate, 3 g fiber, 21 g sugar, 15 g protein

FLOURLESS CHOCOLATE CAKE
12 ounces dark chocolate, chopped
1-1/2 sticks unsalted butter
1/4 teaspoon fine salt
1 teaspoon vanilla extract
1 teaspoon espresso powder
6 large eggs, room temperature
1-1/2 cups granulated sugar
Cocoa powder, for dusting

Heat oven to 325 degrees. Spray a 9-by-2-inch springform pan with nonstick spray.

Put chocolate, butter, salt, vanilla and espresso powder in a large microwave-safe bowl. Microwave 10 seconds, then stir. Repeat process until chocolate is completely melted.

In another large bowl, beat eggs and sugar until light in color and thickened, 5 to 10 minutes. Fold melted chocolate into whipped eggs until evenly combined.

Pour batter into pan and bake until a toothpick inserted into the center comes out wet but not gooey, about 1 hour and 25 minutes. Cool cake completely. Remove from pan and dust with cocoa powder. Serve with whipped cream or ice cream if desired. Serves 10.

Approximate nutritional analysis, per serving: 500 calories, 32 g total fat, 18 g saturated fat, 150 mg cholesterol, 150 mg sodium, 46 g carbohydrate, 4 g fiber, 39 g sugar, 7 g protein

More Hawaiian Electric Co. recipes are available at www.hawaiianelectric.com.