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. Enjoy these Love-ly Valentine’s Desserts!
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!
The first of my Love-ly Valentine’s Desserts – a must bake and devour recipe.
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. A wonderful Valentine’s dessert.
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!
I hope you enjoyed reading my Love-ly Valentine’s Desserts – now time to make a few…
(Show me some love… send comments!)
Karen
Karen’s Persian Love Cake – Gluten Free
Equipment
- 8" Springform Pan (can use 9" too)
Ingredients
Persian Love Cake ♥️:
- 1/2 cup organic unsalted butter, room temperature (can use organic vegan butter)
- 1/4 cup neutral oil, I use expeller pressed
- 1 cup pure cane sugar
- 3 large eggs, room temperature, I use pasture raised
- 1 teaspoon lemon zest
- 2 teaspoons fresh lemon juice
- 2 tablespoons Rose Water, see my recipe below. Homemade is best
- 1/2 teaspoon natural almond extract
- 1/4 cup coconut milk, full fat, stirred
- 3/4 cups gluten free flour blend, see notes below
- 1 3/4 cups fine almond flour
- 2 teaspoon ground cardamom
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon sea salt
Rose Glaze / Frosting:
- 1 1/4 cups confectioner's sugar
- 2 1/2 tablespoons coconut milk , full fat, stirred
- 1 teaspoon fresh lemon juice
- 2 teaspoons rose water, see my recipe
- 1/4 teaspoon natural almond extract
Toppings:
- 1 tablespoon dried rose petals, 1/2 whole petals / half crushed with your fingers
- 2 tablespoons chopped pistachio nuts
Instructions
- Preheat oven to 350 degrees (I use convection -bake setting) Add a few minutes to baking time if using regular oven.Add a piece of parchment paper to fit the bottom of pan. Lightly grease bottom and sides all over with butter.
- In a stand mixer add butter, oil and sugar – blend with paddle on medium speed one minute.Add eggs, one at a time low speed until blended and smooth; one minute.
- Add lemon rind, lemon juice, rose water, almond extract and coconut milk. Blend over low speed until well blended.
- Add gluten free flour blend, almond flour, cardamom, baking powder, sea salt. Blend over low speed until incorporated and well blended.
- Scrape batter into prepared pan and bake for 35 minutes until cake is firm in the center. Do not over bake. Cake will be moist and springy with lightly browned edges.
- Cool slightly and remove rind and place on a cooling rack.
Rose Glaze /Frosting:
- Sift confectioner's sugar into a medium sized bowl. Add 2 1/2 T. coconut milk, 1 t. lemon juice, 2 t. rose water and 1/4 t. almond extract.Blend with a wire whisk. Should be pourable but thick. Adjust if needed adding more liquid or confectioner's sugar.
Rose Water Recipe:
- In a small saucepan add 1/4 cup organic dried rose petals with 1/4 cup filtered water. Bring to a boil and reduce heat to a simmer. Simmer 6 minutes and then set aside to cool. Straining using a fine mesh strainer. Will have about 1/4 cup of rosy- fragrant delicious rose water.
Glaze the Cake:
- Add cake to wire rack over a sheet pan. For glaze over cake and smooth with a straight blade cake spatula to smooth. Can let drip down the sides or cover.
- Top immediately with rose petal and pistachio garnish and leave to set.Makes 12 servings, or 16 smaller slices.
Notes
See text if needed, Kosher for Passover. This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love so many Valentines desserts here. Going to make a few like heart cookies and mint truffles Thanks, Doreen.