20 Delicious Dessert Recipes to Fall in Love With! Creative, Crave-Worth and Lightened-Up
Love is in the air with tempting recipes you can successfully make at home!
Love-ly Desserts:

There is a lot to LOVE about this cake! Rose water (my recipe) adds a bloom of floral notes to this super-moist cake adorned with pistachios and dried rose petals.
My ingredients produce a tender crumb that is very moist!
You will not believe this cake is gluten free!
Packed with zesty flavor and a light texture, these miniature cakes are perfect for any celebration. These two inch cakes are gluten and dairy free.
SIMILAR to my Persian Love Cake ~ these are 2″little cakes, mandarin orange juice replaces rose water.
They are gluten free and dairy free with extraordinary citrus, spice and nut flavor with subtle hints of fruity olive oil and a tender crumb.
Three Ingredient Grapefruit Sherbet (recipe) is Creamy Vegan Delicious!
Add a Coconut Sablé Cookie frosted with a white chocolate glaze and topped with raspberry coconut for the perfect dessert for you & your loved ones! Something creamy, something crunchy!
Grapefruit Sherbet:
Mine is made with THREE Ingredients! A Creamy texture with a lively tart taste.
Freshly Squeezed Red Ruby Grapefruit Juice, Coconut Milk & Pure Cane Sugar.
Vegan – Coconut Milk replaces the usual dairy milk… and the taste: no strong coconut flavor (but I love toasted coconut on top for some crunch!)
Coconut Sablé Cookies:
The name ‘Sablés’ is French for “sand”, which refers to the sandy texture of this delicate and crumbly cookie.
My recipe is gluten free – yet feel free to use regular flour with success!
Crispy, lightly golden – perfect! With a White Chocolate Glaze on half, top with Raspberry Coconut mixture
Why do we Indulge with Chocolate on Valentine’s Day?
- Because it tastes delicious and makes our heart happy!
- Eating chocolate has long been associated with sentiments of love and adoration
- Chocolates are a mild aphrodisiac. The caffeine in chocolate acts on dopamine and adenosine receptors in the brain, which then release their respective pleasure-producing chemicals
- A little fact: Cadbury was the one who first invented the heart-shaped box of chocolates in 1861, and from then they became heavily commercialized. Today, it is estimated that more than 36 million heart-shaped boxes of chocolates are sold each year
Creamy and delicious with added chopped toasted hazelnuts – easy, done in under 10 minutes!
Perfect for Valentines Day!
I’m adding Caramelized Sugar Shards with Freeze Dried Strawberries. See my pick for the BEST Vegan Milk Chocolate!
Dairy Free & Gluten Free. See: Dark Chocolate Recipe too.
THE Perfect treat for Valentine’s Day!
I’m pairing my Strawberry Frozen Yogurt with Mini Easy Double Chocolate Cookies for the perfect sized treat!
Mini Double Chocolate Fudge Cookie Thins – Gluten Free (to eat and for ice cream sandwiches) RECIPE
Bakes like a cookie – tastes like a brownie! Love eating them off the pan, or sandwich with frozen yogurt or ice cream. Gluten Free. Can use regular flour too!
The texture the frozen yogurt is creamy & smooth, tangy… not too sweet!
When processing the yogurt – add freeze dried chopped strawberries at the end.
Use fresh Strawberries – dark ones with flavor… or 1, 16 ounce bag of frozen strawberries is perfectly 3 cups for this recipe!
A showstopper! A Decadent Bittersweet Chocolate Indulgence with an Airy Easy Whipped Coconut Cream Topping with Crushed Raspberries. Gluten Free, Dairy Free & Parve
A cracked caramel-sugar top with a creamy chocolate dessert underneath.
Made entirely with milk, not a drop of heavy cream!
Lightened-Up: Creamy, decadent and delicious… decadent but not too rich!
The Perfect Irresistible Valentine’s Day treat for your loved ones!
Make these delicious treats with healthful ingredients.
These chocolate peanut butter cups are super-simple to make, with just a few ingredients. Use the best quality chocolate ~ I like an extra dark type, although, yes – you can use milk chocolate if you desire (has a much higher sugar content.)
Finally… the perfect chocolate chip cookie that’s deliciously gluten-free (you would never know they are!) Chocolate Hazelnut Butter adds depth ~ add plenty of Bittersweet Chocolate Chunks.
A wonderful cookie that are naturally Gluten Free – there is no flour in these!
And ~ virtually fat free; only the cocoa butter in the chocolate has a little fat. A crispy exterior gives way to a chewy & fudgy interior ~ and the flavor… reminiscent of a brownie.
These delectable, creamy truffles are truly all-natural with Fresh Mint from my garden. Coconut Milk swaps in for heavy cream for a lighter, VEGAN treat. Cacao nibs adds a little crunch.
The Perfect Valentine’s Day Treat:
Three bite tarts with a Chocolate Heart Decoration with Crushed Pretzels and Cacao Nibs
The taste – a rich chocolate filling (yet not too sweet!) with a crunchy pretzel caramel shell.
Using 88% cacao chocolate ~ scatter pretzel crumbs and cacao nibs over.
Cut out with a 1″ heart metal cookie cutter.
An easy press-in dough recipe that produces a Crispy, Light & Buttery Shortbread.
Cut into easy squares ~ eat & enjoy … drizzle them with chocolate, or crumble them into my Rocky Road Candy the way the Brits do!
A flavor explosion with beautiful color and texture. This simple Sherbet has just the right sweetness and is so refreshing!
The perfect treat to cool off on a hot summer’s day. Totally loving the white chocolate shavings mixed-into the sherbet.
The ultimate healthy pop-in-your-mouth treat filled with energizing ingredients.
The perfect Valentine’s Day recipe for giving and enjoying!
A lightened-up recipe with creamy deliciousness – a crackled sugar top is complemented with a fruity roasted sauce.
These small sized Crème Brûlées are the perfect indulgent dessert with less fat than traditional recipes… and no heavy cream!
A delicious melt-in-your-mouth shortbread you will love! And wouldn’t Rebecca from the Ted Lasso television series approve? Here are traditional British Biscuits, in America they are Shortbreads – revived with nuts & spice. Dip in chocolate too!
♥️Happy Valentine’s Day to you and your loved ones!
These recipes are EASY TO FALL IN LOVE WITH!
(Show me some love… send comments!)
Karen
Glorious Grapefruit Sherbet – 3 Ingredients – Vegan!
Equipment
- small saucepan
- 1 ice cream maker See Below; how to make without a machine
Ingredients
- 1/2 cup red ruby grapefruit juice, freshly squeezed
- 1 1/2 tablespoon red ruby grapefruit pulp*
- 1 cup coconut milk, not "lite" (I use organic)
- 1/2 cup pure cane sugar, I use organic
Optional Toasted Coconut Topping:
- 1/4 cup unsweetened shredded coconut**, toasted, I use organic
Instructions
- Add the coconut milk and sugar to a small pot, set to low heat. Stir over a simmer until the sugar is just dissolved, about 3 minutes.
- Remove from heat. Add to a medium sized bowl to fit. Add the grapefruit juice and pulp. Cool. Cover tightly and refrigerate until very cold or overnight.
- Process in an ice cream machine until firm. Scoop into a pint container, will have a little extra. Freeze and enjoy!
- ** A nice touch: Add toasted coconut on top of the sherbert! Add to a parchment lined baking sheet and bake in a 300 degree oven until just golden, about 6 minutes. Keep an eye on it, can darken quickly!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Buttery Delicious Coconut Sablé Cookies – Gluten Free
Equipment
- 1 heart shaped cookies cutter
- 1 Rolling Pin
- 1 cookies sheet
Ingredients
Sablé Dough:
- 1 stick unsalted butter, room temperature, I use organic
- 1/4 cup pure cane sugar
- 2 tablespoons confectioner's sugar
- 1 egg yolk room temperature, I use pasture raised
- 1/4 teaspoon sea salt
- 1 cup gluten free flour blend, (Bob's Red Mill one to one)
- 1/4 cup unsweetened shredded coconut, I use organic
- 1/4 teaspoon pure almond extract, optional; I did use
White Chocolate Glaze:
- 1/3 of a 4.4 ounce white chocolate bar, coarsely chopped , just over 1/2 cup when chopped
- 3 teaspoons whole milk
Raspberry Coconut Topping:
- 1 1/2 teaspoons freeze dried raspberries*, pulsed fine to a powder, (see note)
- 1/3 cup sweetened shredded coconut
Instructions
Make dough by hand (I did) or a Stand Mixer:
- Add butter to a large bowl, beat with a wire whisk until light and creamy, 30 seconds. Add both sugars and beat for another 30 seconds until smooth and well mixed.
- Add egg yolk and beat until well incorporated.Add sea salt, flour and coconut. Mix with a rubber spatula to combine – do not over work, just until no traces of flour is left.
- Tear 2 sheets of waxed paper, about 14" long. Add the dough to one of the waxed paper pieces on your work surface. Knead gently into a smooth ball.Top with the other waxed paper sheet. Roll the dough evenly to 1/4" thick.
- Place on a cookie sheet and refrigerate until cold and firm – at least 2 hours, can refrigerate overnight.
- Remove the rolled dough from the refrigerator – cut the cookies while the dough is cold. Line the cookie sheet with parchment paper, no need to grease.
- Cut the dough with the cookie cutter; I used 2 1/2" heart shaped. Work quickly and add to the cookie sheet.Re-roll all scraps to 1/4" and cut the rest of the cookies.Refrigerate the cookie sheet – preheat the oven to 350 degrees.
- In 15 minutes- place the cookies in the oven and cook until nice and golden around the edges, about 10 – 12 minutes. Let cool slightly, then add to a wire rack to cool completely.
The Raspberry Topping:
- In a small bowl, add the coconut with the raspberry powder and mix well with a fork until well combined; coconut will be a pretty pink color. Set aside.
White Chocolate Glaze:
- Frost one side of the cookies when they are cool.To a double boiler, or a heatproof bowl over simmering water (bowl not touching the water) – add the chocolate and the milk and heat over a bare simmer.
- When starts to melt, stir with a rubber spatula and remove from heat when melted and well combined; do not overcook. Add a drop or two more milk if necessary.
- Use a small metal spatula or knife and smooth 1 teaspoon of glaze over 1/2 of each cookie. After each cookie is glazed – add the raspberry coconut topping onto the glazed portion, press down to stick – transfer to the wire rack.
- Continue glazing and coconut topping each cookie.Store the cookies in an airtight container and enjoy within a week.Wonderful for gifting! 🙂
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.