4 Healthy Valentine's Desserts
Healthy Raspberry Dark Chocolate Bark
Yields: 8 servings
4 oz (113g) unsweetened chocolate, roughly chopped (typically, 1 full bar)
1 ½ tsp Wholesome! organic stevia, or adjusted to taste
½ tsp vanilla crème stevia
¼ cup (8g) freeze dried raspberries
2 tbsp (14g) almonds, diced very finely
¼ tsp coarse sea salt
Line a baking sheet with a silicone baking mat or parchment paper.
Add the chocolate, Wholesome! stevia, and vanilla crème stevia to a microwave-safe bowl, and stir to combine. Microwave on HIGH for 30 seconds. Stir with a fork for at least 2 minutes. Microwave on HIGH for 20 seconds. Stir with a fork for at least 2 minutes. If there are still small bits of un-melted chocolate, continue to microwave on HIGH for 5 seconds at a time, stirring for at least 1 minute after each microwave interval, until the chocolate is completely melted and smooth.
Immediately transfer the chocolate to the prepared baking sheet, and spread it into a thin layer about 1/16” thick with a spatula. Quickly sprinkle the remaining ingredients on top, and gently press them down into the melted chocolate with your hands. Let the chocolate cool and harden completely before breaking into small pieces.
Notes: As written, this chocolate bark tastes very dark, similar to 85% dark chocolate. For a sweeter taste, increase the Wholesome! organic stevia by up to 3 teaspoons. Do not increase the vanilla crème stevia because it adds a very prominent vanilla flavor to the chocolate.
If you prefer, other granulated sweeteners may be substituted for both stevia products. You’ll want the equivalent of ½ cup of granulated sugar.
For a quick shortcut, substitute your favorite dark chocolate bar for the unsweetened chocolate and stevia products!
Dark Chocolate Paleo Pancakes
Yields: 12-14 pancakes
1 cup blanched almond flour
2/3 cup tapioca flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
Generous pinch of salt
4 eggs
1/4 cup unsweetened applesauce
1/4 cup honey or pure maple syrup, plus more for serving
3 Tablespoons ghee or melted coconut oil, plus more for cooking
1 teaspoon vanilla
1/8 teaspoon liquid vanilla stevia (optional)
Fresh berries and whipped cream (or coconut cream), for serving
Whisk together the first five ingredients in a large mixing bowl.
In a separate, smaller bowl, whisk together the remaining ingredients (except the berries and cream). Pour the wet ingredients into the dry mixture. Stir together gently, scraping down the sides, until no large dry pockets remain. It’s OK if there are a few small lumps — don’t over mix the batter.
Heat a nonstick skillet to medium-high heat. Brush some ghee on the surface of the skillet, and using a 1/4 measuring cup, drop dollops of batter onto the hot skillet. Turn the skillet down to medium heat. Cook the pancakes for 3-4 minutes on each side until they’re toasted and the centers are cooked through. Transfer to a large plate or platter and keep warm.
Serve with berries, whipped cream, and a drizzle of honey or maple syrup.
Dark Chocolate Beet Pots de Creme
Yields: 4-5 ramekins
1 14- ounce full-fat canned coconut milk
2 tablespoons tapioca starch
2 cup medium-sized cooked beets chopped (about 1 )
1/4 teaspoon ground cinnamon
1 10- ounce bag of dark chocolate chips about 2 cups worth
Pinch of salt
Add the dark chocolate chips to a medium-sized mixing bowl.
In a small bowl, stir together 1/4 cup of the coconut milk and the tapioca starch until smooth and all the lumps are out.
Place the remaining coconut milk in a blender with the beets and cinnamon and blend until completely smooth.
Transfer the coconut milk/beet mixture to a saucepan and heat over medium, just until the mixture begins to steam and become slightly frothy (don’t let it come to a boil). Add in the tapioca starch mixture and salt and whisk constantly until mixture is thick, about 5 minutes. Remove from heat and pour into the bowl with the chocolate chips. Stir until well combined and all of the chocolate chips have melted.
Divide chocolate beet mixture among four or five 5-ounce ramekins, and allow them to cool slightly before placing them in the refrigerator. Chill for at least 2 hours before serving.
Yogurt Dipped Ombre Strawberries
Yields: 5 Servings
1 lb. strawberries
22 oz. vanilla Greek yogurt (you won't need all of it)
Pink food coloring
Divide yogurt into 4 small bowls; one bowl with no coloring, one bowl with 2 drops of coloring, another bowl with 4 drops and the last bowl with 6 drops. Mix colors well and set aside.
Dip the strawberries into colored yogurt and place on a baking sheet to set, freezing for one hour.
Remove strawberries from the freezer and re-dip each into colored yogurt. Place them back into the freezer for another hour or two until ready to serve. Enjoy!