22 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:
NEW!
Moist and delicious – these mini cake deliver a major dose of sunny citrus flavor. Baked with olive oil and filled with chunks of bittersweet chocolate – each bite is delightful as it looks. Enjoy these Orange-Olive Oil Chocolate Cakes.
I’m loving individual cakes – every one seems special and the perfect serving!
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.
I’m adding these cookies to the list because they are addictive, easy to make and everyone loves them! Crunchy, light and crispy – an Elegant French Cookie that is baked then draped in a stylish, curved shape. Buttery, nutty and delicious! Fun and easy to make too.
Fun to make with minimal ingredients! Delicious creamy not overly sweet centers with a chocolaty shell. Natural Almonds add crunch and an authentic look. Just amazing almond joy bars to enjoy at home! Making them homemade = a wonderful candy to enjoy without all the store bought preservatives.
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…
Karen
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Individual Orange-Olive Oil Chocolate Chunk Cakes-Gluten Free
Equipment
- 1 12 capacity silicone muffin pan
Ingredients
Cake Batter:
- 1/2 cup extra virgin olive oil
- 3/4 cups pure cane sugar, I use organic
- 2 large eggs, I use pasture raised
- 2 medium clementine oranges, (will use fruit and rind, not pith)
- 3 tablespoons coconut milk, (not lite)
- 1/4 teaspoon natural almond extract
- 3/4 cups gluten free flour blend*, yes – can use regular flour
- 1/4 teaspoon sea salt
- 2 teaspoons baking powder
- 3/4 cups fine almond flour
- 3 ounces bittersweet chocolate bar, cut into 1/4 inch pieces (can use chocolate chips; about 1/2 cup)
Chocolate Glaze:
- 1/3 cups chopped bittersweet chocolate, can use semi-sweet
- 1 teaspoon coconut oil
- 1 tablespoon coconut milk, (not lite)
Instructions
Preparing Pan:
- Place a 12 capacity silicone muffin pan on a baking sheet. Using 2 t. olive oil, brush the bottoms and sides of each cavity. Preheat oven to 350 degrees; 325 convection "bake."
Clementine & Rind:
- Peel 2 clementine oranges, save the peel! Remove any strands and cut the fruit into large chunks.Place the peel on a cutting board. Flatten the peels and cut away the white pith with a small sharp or serrated knife – holding the knife crosswise. (the pith is easily removed! ) Cut the peel into small pieces totaling 1/4 cup.
- Add the peel to a small food processor. Pulse until smaller pieces. Add the two chopped clementines and pulse until all is mostly finely chopped, a little chunky is ok. (Hand cutting works too.)
Batter:
- In a large bowl add the olive oil and sugar. Beat with a wire whisk to lighten for one minute. Add eggs one at a time, whisk in.Add the orange mixture (fruit and rind), coconut milk, and almond extract; mix in.
- Add the dry ingredients in order – flour, sea salt, baking powder, almond flour and chopped chocolate.
- Mix together with a rubber spatula until well mixed, yet, do not overmix! Scoop evenly into silicone muffin cavities, I use an ice cream scoop.Bake for about 15 -18 minutes or until the centers are firm and the cakes are golden. Hint: cool the cakes in the pan; they will release easily, just push them out. If the bottoms have some rise, they can easily cut to lie flat.
Chocolate Glaze:
- Melt chocolate, coconut oil and coconut milk in double boiler (I use a small glass bowl nested in a pot), stirring often, until glossy and smooth. Remove from heat and allow to cool for 10-15 minutes, until set but not firm. Add a teaspoon on each inverted cake and smooth to a circle. See below how to make chocolate hearts with dried orange rind for decoration.
Notes
Melt chocolate chunks or chocolate chips in the microwave on low power, stirring as it melts. Stir up until smooth. Cool 5 minutes. Add to a pastry bag with a fine tip (to plastic baggie with corner cut) and pipe onto a parchment lines tray – one inch open heart shapes. Add ground orange rind to decorate if you like. Place in the refrigerator to harden.
Add the hearts on top of the glaze before it sets.
Thin stands of orange rind can be oven dried in a 225 degree oven for 45 minutes, or until very firm. Cool, then add to a plastic bag and crush with a rolling pin. These cakes do freeze well! Defrost on counter or carefully in microwave on low defrost setting. 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.
