A healthier alternative to Valentine’s Day desserts

A healthier alternative to Valentine’s Day desserts

February 3, 2019


Valentine’s Day is more closely linked to chocolate than any other holiday. While it feels a crime to turn down a chocolate offering, doing so can truly derail the efforts of those of us who are trying to eat clean. Thankfully, you don’t have to compromise one for the other. We asked Becca Rosati, a Valparaiso food and lifestyle blogger at The Well Dressed Kitchen, to share chocolate dessert recipes that are made with healthy ingredients but still taste delicious. Treat your health-conscious significant other (or yourself!) to these tasty treats this Valentine’s Day.

Dark Chocolate Flourless Cake

This dense, perfectly rich dark chocolate cake is gluten free and naturally sweetened but has all the indulgent decadence you’re looking for on Valentine’s Day.

For The Cake:
4 ounces dark chocolate
1/2 cup coconut oil
3/4 cup pure maple syrup
3 eggs
1/4 cup unsweetened cocoa powder
1/2 teaspoon vanilla extract
1/4 teaspoon salt
Toppings:
Raspberries
Powdered Sugar

Preheat the oven to 375 degrees F.

Grease an 8-inch round cake pan. Cut two long strips of parchment paper and make an “X” on the bottom of the pan. Fold them over the edge of the pan a bit so they don’t flop right into your batter. Then, layer in a circle that’s been cut to fit the bottom of your pan (I just trace the pan on parchment and cut it out). When the cake has cooled a few minutes on a cooling rack, you’ll use the “X” strips as handles to lift the cake out.

Melt chocolate and coconut oil together over low heat in a medium saucepan until completely smooth. While the chocolate is melting, whisk eggs together in a bowl until they are slightly lighter in color.

Photo Credit: Amy Sheree
Dark Chocolate Flourless Cake
Photo Credit: Amy Sheree
Dark Chocolate Flourless Cake

Dark Chocolate Flourless Cake

This dense, perfectly rich dark chocolate cake is gluten free and naturally sweetened but has all the indulgent decadence you’re looking for on Valentine’s Day.

For The Cake:
4 ounces dark chocolate
1/2 cup coconut oil
3/4 cup pure maple syrup
3 eggs
1/4 cup unsweetened cocoa powder
1/2 teaspoon vanilla extract
1/4 teaspoon salt
Toppings:
Raspberries
Powdered Sugar

Preheat the oven to 375 degrees F.

Grease an 8-inch round cake pan. Cut two long strips of parchment paper and make an “X” on the bottom of the pan. Fold them over the edge of the pan a bit so they don’t flop right into your batter. Then, layer in a circle that’s been cut to fit the bottom of your pan (I just trace the pan on parchment and cut it out). When the cake has cooled a few minutes on a cooling rack, you’ll use the “X” strips as handles to lift the cake out.

Melt chocolate and coconut oil together over low heat in a medium saucepan until completely smooth. While the chocolate is melting, whisk eggs together in a bowl until they are slightly lighter in color.

Remove melted chocolate from heat and stir in syrup, then slowly whisk in the eggs. Stir in vanilla and salt. Sift in the cocoa powder (to avoid lumps) using a sifter or fine mesh sieve and stir to just combine.

Pour into your prepared pan, gently shake the pan back and forth a bit to settle the batter, and transfer to the oven. Bake 15-20 minutes, or until the middle is just set.

Remove from oven and allow to cool 5-10 minutes in the pan before transferring out of the pan and onto a cooling rack.

Photo Credit: Amy Sheree
Valentine Chocolate Peanut Butter Cups

Valentine Chocolate Peanut Butter Cups

These are truly little cups of Valentine’s heaven, made with all natural peanut butter, coconut oil, pure maple syrup, and raspberries. You may want to make a double batch of these healthy butter cups because your valentine will eat them all up!

Ingredients:
2/3 cup all-natural peanut butter
1/4 cup melted coconut oil
3 tablespoons pure maple syrup
3 tablespoons raspberry jam
1 teaspoon vanilla extract
1/3 cup cocoa powder
Optional toppings: Raspberries, sea salt, shaved coconut

Line a muffin tin with nonstick muffin liners (I prefer silicon for easy release). Set aside.

Place peanut butter, melted coconut oil, maple syrup, raspberry jam, and vanilla extract in a medium-sized bowl. Mix until well combined.

Add cocoa powder and mix again until combined. Using a tablespoon, scoop batter into muffin tin. You should get 12 almond butter cups.

Top with raspberries, coconut shavings, and a sprinkle of sea salt.

Photo Credit: Amy Sheree
Valentine Chocolate Peanut Butter Cups

Valentine Chocolate Peanut Butter Cups

These are truly little cups of Valentine’s heaven, made with all natural peanut butter, coconut oil, pure maple syrup, and raspberries. You may want to make a double batch of these healthy butter cups because your valentine will eat them all up!

Ingredients:
2/3 cup all-natural peanut butter
1/4 cup melted coconut oil
3 tablespoons pure maple syrup
3 tablespoons raspberry jam
1 teaspoon vanilla extract
1/3 cup cocoa powder
Optional toppings: Raspberries, sea salt, shaved coconut

Line a muffin tin with nonstick muffin liners (I prefer silicon for easy release). Set aside.

Place peanut butter, melted coconut oil, maple syrup, raspberry jam, and vanilla extract in a medium-sized bowl. Mix until well combined.

Add cocoa powder and mix again until combined. Using a tablespoon, scoop batter into muffin tin. You should get 12 almond butter cups.

Top with raspberries, coconut shavings, and a sprinkle of sea salt.

Place muffin tin in freezer for minimum of 30 minutes. Remove cups from muffin liners before serving.

Store in freezer in an air-tight container or gallon-size freezer bag in for up to 2 months.

Chocolatey Healthier Brownies with Raspberry Sauce

These brownies are perfectly decadent for Valentine’s Day. It’s a healthier brownie made with no refined sugar and no butter, yet is incredibly rich and satisfying.

Wet
1/4 cup coconut oil, melted
1/4 cup maple syrup
2 teaspoons vanilla extract
2 large eggs

Dry
1 cup plus 2 tablespoons almond flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup Medjool dates, pitted
1/4 cup dark chocolate, finely chopped

Topping: Raspberry Sauce

Preheat oven to 350 degrees F. Grease an 8 by 8 inch baking dish with spray coconut oil or line with parchment paper to easily lift brownies from pan.

Add almond flour, cocoa powder, salt, baking powder, dates, maple syrup, coconut oil and vanilla to a food processor. Blend for roughly one minute until dates are finely chopped.

Photo Credit: Amy Sheree
Chocolatey Healthier Brownies with Raspberry Sauce
Photo Credit: Amy Sheree
Chocolatey Healthier Brownies with Raspberry Sauce

Chocolatey Healthier Brownies with Raspberry Sauce

These brownies are perfectly decadent for Valentine’s Day. It’s a healthier brownie made with no refined sugar and no butter, yet is incredibly rich and satisfying.

Wet
1/4 cup coconut oil, melted
1/4 cup maple syrup
2 teaspoons vanilla extract
2 large eggs

Dry
1 cup plus 2 tablespoons almond flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup Medjool dates, pitted
1/4 cup dark chocolate, finely chopped

Topping: Raspberry Sauce

Preheat oven to 350 degrees F. Grease an 8 by 8 inch baking dish with spray coconut oil or line with parchment paper to easily lift brownies from pan.

Add almond flour, cocoa powder, salt, baking powder, dates, maple syrup, coconut oil and vanilla to a food processor. Blend for roughly one minute until dates are finely chopped.

Transfer mixture to a medium-sized bowl, fold in whisked eggs and then dark chocolate. Spread batter mixture evenly into prepared baking dish. Bake roughly 20-25 minutes, or until brownies are set. Allow brownies to cool about 5 to 10 minutes.

For The Raspberry Sauce:
1 (10-ounce) package fresh raspberries, or frozen but slightly thawed
2-3 tablespoons honey
1/2 lemon, juice of
1 tablespoon water, more as needed

Combine raspberries, honey, lemon juice, and water in a saucepan over medium heat, cook until raspberries break down and sauce is heated through. Roughly 5 minutes.

Remove from heat and press sauce through a fine-mesh strainer to remove seeds. Cool to room temperature, cover the bowl and refrigerate until chilled.