Karen’s Valentine’s Day Delicious Desserts

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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:

Karen's Persian Love Cake - Gluten Free
A slice of Karen’s Persian Love Cake – Gluten Free

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!

Mandarin Orange Pistachio-Olive Oil Cakes -Gluten Free
Mandarin Orange Pistachio-Olive Oil Cakes -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.

Valentine’s Day Treat: Grapefruit Sherbet & Coconut Heart Sablé Cookies
Valentine’s Day Treat: Grapefruit Sherbet & Coconut Heart Sablé Cookies

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 Sable Cookies - heart shaped... perfect for Valentine's Day
Coconut Sablé Cookies –  heart shaped… perfect for Valentine’s Day

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 
Karen's Vegan Milk Chocolate Pudding
NEW: Karen’s Vegan Milk Chocolate Pudding

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.

Strawberry Yogurt "Ice Cream" Sandwiches with Double Chocolate Fudge Cookie Thins - Gluten Free
Strawberry Yogurt “Ice Cream” Sandwiches with Double Chocolate Fudge Cookie Thins – Gluten Free

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!

Karen's Strawberry Frozen Yogurt
Karen’s Strawberry Frozen Yogurt

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!

Flourless Chocolate Mousse Cake with Crushed Raspberry Coconut Whipped Cream
Flourless Chocolate Mousse Cake with Crushed Raspberry Coconut Whipped Cream

A showstopper! A Decadent Bittersweet Chocolate Indulgence with an Airy Easy Whipped Coconut Cream Topping with Crushed Raspberries.  Gluten Free, Dairy Free & Parve

Lightened-Up Creme Brûlée
Lightened-Up Creme Brûlée

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!

Homemade Dark Chocolate Peanut Butter Cups
The Best Homemade Peanut Butter Cups

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.)

Crispy Chocolate Chip Cookies – Gluten-Free!
Crispy Chocolate Chip Cookies – Gluten-Free!

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.

Flourless Chocolate Crackle Cookie
Flourless Chocolate Crackle Cookie
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.
Fresh Mint Chocolate Truffles – Vegan
Fresh Mint Chocolate Truffles – Vegan

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.

Three bite tarts with a Chocolate Heart Decoration with Crushed Pretzels and Cacao Nibs
Black Bottom Chocolate Tarts with Caramel Pretzel Crust

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.

Heart decorations for Black Bottom Chocolate Tarts with a Caramel Pretzel Crust
Heart decorations for Black Bottom Chocolate Tarts with a Caramel Pretzel Crust
Using 88% cacao chocolate
~ scatter pretzel crumbs and cacao nibs over.
Cut out with a 1″ heart metal cookie cutter.
Karen's British Shortbread Squares - Gluten Free
Karen’s British Shortbread Squares – Gluten Free

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!

Karen's Raspberry Sherbet with White Chocolate Shavings
Karen’s Raspberry Sherbet with White Chocolate Shavings

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. 

Peanut Butter Energy Bites – with Chocolate Drizzle
Peanut Butter Energy Bites – with Chocolate Drizzle

The ultimate healthy pop-in-your-mouth treat filled with energizing ingredients.
The perfect Valentine’s Day recipe for giving and enjoying!

Coconut Milk Crème Brûlée with Roasted Strawberry Compote with Rum
Coconut Milk Crème Brûlée with Roasted Strawberry Compote with Rum

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! 

Pistachio-Allspice “Biscuit” Shortbread – Ode to Ted Lasso
Pistachio-Allspice “Biscuit” Shortbread – Ode to Ted Lasso

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

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5 from 1 vote

Glorious Grapefruit Sherbet – 3 Ingredients – Vegan!

Servings: 6 servings; just over one pint
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Toasted Coconut on Grapefruit Sherbert
Red Ruby Grapefruit Juice – with pulp is combined with Coconut Milk and Pure Cane Sugar. Churns to a light and creamy sherbet with a zesty, fruit flavor that is not too sweet and totally refreshing! Enjoy with my Heart Shaped Coconut Sablé Cookie.

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

*Red Ruby Grapefruit Pulp: Remove pulp from grapefruit half after you squeeze for juice. Use a fork to separate the pulp, with no white membrane pieces – adds great texture.
Freezing the Sherbet Without an Ice Cream Machine: Pour the cold sherbet mixture into a metal pan so it freezes faster, cover with plastic wrap, and place in the freezer for about four hours or until firm. Stir the mixture ever 30 – 45 minutes to break up any large ice crystals that may have formed. Then, transfer the sherbet to a container and store in the freezer.
This recipe can not be reproduced without the consent of its author, Karen Sheer.
Enjoy with my Heart Shaped Coconut Sablé Cookie.

Nutrition

Calories: 149kcalCarbohydrates: 20gProtein: 1gFat: 8gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 5mgPotassium: 120mgFiber: 1gSugar: 19gVitamin A: 44IUVitamin C: 7mgCalcium: 9mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert, ice cream
Cuisine: American
Tried this recipe?Mention @azestforlife or tag #azestforlife!
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5 from 1 vote

Buttery Delicious Coconut Sablé Cookies – Gluten Free

Servings: 22 2 1/2″ cookies
Prep: 25 minutes
Cook: 10 minutes
Frosting the cookies:: 15 minutes
Total: 55 minutes
Coconut Sable Heart Shaped Cookies - These are Gluten Free!
The Perfect French Butter Sablé Cookie! Use gluten Free flour, can also use regular. Topped with an easy White Chocolate Glaze & Shredded Coconut with natural Freeze Dried Raspberries… no food coloring here! Crispy, buttery & delicious.

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

Freeze Dried Raspberries: Add 2 tablespoons in a clean spice grinder or coffee grinder. Pulse until a fine powder. Use 1 teaspoon for this recipe, reserve remainder for another.
Pair with my Glorious Grapefruit Sherbert with Three Ingredients – Vegan
This recipe may not be reproduced without the consent of its author, Karen Sheer.

Nutrition

Calories: 79kcalCarbohydrates: 8gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 12mgSodium: 31mgPotassium: 13mgFiber: 1gSugar: 3gVitamin A: 130IUVitamin C: 1mgCalcium: 6mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: cookies, Dessert
Cuisine: American
Tried this recipe?Mention @azestforlife or tag #azestforlife!
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