valentines day dessert

These easy eggless chocolate chip M&amp;M cookies are light, chewy, and perfectly sweet. They are Gluten-Free, and can be made Paleo, Vegan and Keto too.

Chocolate Chip M&M Cookies

almond butter

coconut oil

apple sauce

maple syrup **

almond flour (packed)

coconut flour

-3 tbsp coconut sugar ** (optional)

tsp baking soda

Chocolate chips

M&Ms *

Preheat the oven to 350 F

In a medium mixing bowl, combine all the...

In a medium mixing bowl, combine all the wet ingredients, almond butter, maple syrup, apple sauce, and coconut oil using a fork or a hand mixer.

In a separate bowl, whisk together the dry...

In a separate bowl, whisk together the dry ingredients - almond flour, coconut flour, coconut sugar, and baking soda. Make sure there is no clump left.

Slowly pour the wet ingredients into the dry...

Slowly pour the wet ingredients into the dry ingredients and gently stir until well combined. Fold in chocolate chips and half of the M&Ms

Cover and chill in the freezer for at...

Cover and chill in the freezer for at least 20 minutes or fridge for an hour.

Scoop cookie dough into 8- 10 balls (I...

Scoop cookie dough into 8- 10 balls (I used this medium-size cookie dough scooper) onto prepared baking sheets leaving an inch in between.  Using the remaining M&M's, press several onto the top of each mound of dough.

Bake 12 - 13 minutes or until the...

Bake 12 - 13 minutes or until the top is slightly cracked and browned.

Let the cookies cool for 5 minutes then...

Let the cookies cool for 5 minutes then transfer onto a cooling rack. They will firm up as they cool. Enjoy!

What could be sweeter than baking the cutest heart shaped cookies for your special valentine? We choose to make a cream cheese frosting for the cookies to make them extra special. And feel free to dye the frosting any colors you wish or use any sprinkles your heart desires! Perfectly customizable making them the perfect gift-able treat. 

Heart Cookies

c. all-purpose flour,

baking powder

kosher salt

c. (2 sticks) butter, softened

c. sugar

pure vanilla extract

milk

(8-oz.) block cream cheese,

c. (1 stick) butter, softened

Pink and red food coloring

Sprinkles

Perfect combination of soft and crisp. These cookies are delicious and easy to make! 
I baked mine for 9 minutes. The hardest part was rolling out the cold dough--I left mine about two hours and it was pretty stiff. 
These cookies turned out to be a hit! I will be making this recipe again.

https://streaming.hearstdigitalstudios.com/cc76bf33-9cbd-4129-b2f9-d1de33af825c/video_rover_16x9_1080p_hd_1518477295_2121.mp4

Make These Healthy Treats For Your Valentine

This Drunken Chocolate Truffle Cake is made with a moist chocolate cake, chocolate truffle filling and chocolate frosting that are all infused with chocolate liqueur for a delicious "drunken" cake!

Drunken Chocolate Truffle Cake

oz chocolate chips

tbsp (90 milliliters) Godiva Chocolate Liqueur

tbsp (75 milliliters) heavy whipping cream

(228 grams) all-purpose flour

(85 grams) natural unsweetened cocoa

tsp salt

(168 grams) unsalted butter, room temperature

(310 grams) sugar

vegetable oil

tsp vanilla extract

eggs

(300 milliliters) milk

Godiva Chocolate Liqueur

(280 grams) unsalted butter, room temperature

oz semi sweet chocolate chips, melted

tbsp (35 grams) Hershey’s dark cocoa powder

(690 grams) powdered sugar

(120 milliliters) Godiva Chocolate Liqueur

oz (1 cup) semi-sweet chocolate chips

tbsp Godiva Chocolate Liqueur

tbsp heavy whipping cream

Lidor Truffles

Godiva Chocolate Liqueur,

Add the chocolate chips to a medium sized bowl.

2. Combine the chocolate liqueur and heavy cream in a microwave safe measuring cup and microwave just until it begins to boil.

3. Pour the hot cream mixture over the chocolate chips and allow to sit for 2-3 minutes, then whisk until smooth. Cover and put the chocolate mixture in the fridge until cooled.
TO MAKE THE CAKE LAYERS:

Preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with non-stick baking spray and parchment paper in the bottom.

. Combine the flour, cocoa, baking soda and salt in a medium sized bowl and set aside.

. Add the butter, sugar, oil and vanilla extract to and large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.

. Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.

. Add half of the dry ingredients to the batter and mix until mostly combined.

. Slowly add the milk and mix until well combined. The batter will look curdled, but that’s ok.
10

Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
11

Divide the batter evenly between the prepared cake pans and bake for 22-25 minutes, or until a toothpick comes out with a few moist crumbs.
12

Remove cakes from the oven and allow to cool for 2-3 minutes, then remove to a cooling rack to finish cooling. Reserve the chocolate liqueur for the cake layers for later.
TO MAKE THE CHOCOLATE FROSTING:

id=&#8221;instruction-step-14&#8243;>12. Add the butter to a large mixer bowl and beat until smooth.
13

Add the melted chocolate and mix until well combined.
14

Add the cocoa powder and mix until well combined.
15

Add about half of the powdered sugar, salt and half of the liqueur and mix until well combined.
16

Add the remaining powdered sugar and mix until smooth.
17

Add the remaining liqueur as needed to get the right consistency of frosting. Set frosting aside.
TO BUILD AND FINISH THE CAKE:

id=&#8221;instruction-step-20&#8243;>18. To layer the cake, first use a large serrated knife to remove the domes from the tops of the cakes so they are flat. See my tips on how to level a cake and how to stack a cake.
19

Place the first cake layer on a serving plate or on a cardboard cake circle.
20

Add the chocolate liqueur for the chocolate cake that was reserved before to a small bowl and use a pastry brush to brush the cake with about 1/2 of the liqueur.
21

Pipe a dam around the edge of the cake layer with some of the chocolate frosting.
22

Spread about 1/2 of the chocolate truffle filling on top of the cake, in the center of the dam.
23

Add the second layer of cake, then repeat steps 20 thru 22.
24

Add the third and final layer of cake on top.
25

Frost the top and outside of the cake with the remaining chocolate frosting. You can refer to my tutorial for frosting a smooth cake, if you’d like.
26. T

make the ganache topping, add the chocolate chips to a medium sized bowl (see my tips on making chocolate ganache).
27. C

mbine the heavy whipping cream and chocolate liqueur in a microwave-safe measuring cup and microwave until it just begins to boil.
28. P

ur the hot cream mixture over the chocolate chips and let it sit for 2-3 minutes, then whisk until smooth.
29. D

izzle the chocolate ganache around the edges of the cake, then fill in the center. See my tips on making a chocolate drip cake.
30. U

e the remaining frosting to pipe swirls around the edge of the cake, then top the swirls with Lindor truffles.
31. R

frigerate the cake if it’ll sit for more than 24 hours. Cake is best served at room temperature and should last best for about 3 days. Serve slices of cake with little drizzle of the chocolate liqueur on the plate, if desired.

These pistachio blondies with white chocolate are chewy and decadent with that familiar brownie texture. I've added a sharp raspberry puree to cut through the sweetness and swirled it into hearts!&nbsp;

Pistachio Blondies with Raspberry Swirl Hearts

g (¾ cup) fresh or frozen & thawed raspberries

sugar

225 g (1 ¾ cups) plain (all-purpose) flour

tsp baking powder

sea salt

175 g (¾ cup) unsalted butter, melted and cooled

75 g (⅓ cup) light brown sugar

eggs (lightly beaten)

Preheat the oven to 200C/400F. Grease and line a 20cm/8 inch square baking tin.

Whiz the raspberries in a food processor or with a hand-held stick blender until smooth, then press through a fine mesh sieve over a bowl. Add the sugar to the bowl of thick raspberry juice and stir to combine. Set aside.

For the easy raspberry puree

In a large bowl, sift together the flour, baking powder and salt.

Stir the sugars into the slightly cooled butter then add the beaten eggs and vanilla and mix well. Add the butter mixture, pistachios and chopped white chocolate to the flour mixture and gently combine.

Pour the batter into the tin and spread to the edges evenly. Add teaspoons of the raspberry puree to the top of the batter (you won’t need it all. Save the remainder to serve) and use a knife to cut through the raspberry to create swirls or hearts. Bake for 20-25 minutes, or until the edges are set and the middle is slightly jiggly but beginning to set.

Allow the blondies to cool completely in the pan, then cut into squares to serve.

They’re lovely topped with a scoop of ice cream, raspberry puree and chopped pistachios.

For the Pistachio Blondies

Beautiful, delicious and full of heart – these raspberry &amp; chocolate Valentine’s cupcakes are the perfect way to share your love. With moist raspberry cupcakes, a raspberry jam centre, and topped with a luxurious chocolate buttercream frosting. Plus, they’re easy to make!

Raspberry & Chocolate Valentine’s Cupcakes (Gluten Free)

tbsp (60 g) yogurt or sour cream

(120 mL) milk, room temperature

vanilla paste ((or 2 tsp vanilla extract))

flour

tsp xanthan gum

tsp beetroot powder ((optional

(250 g) granulated sugar

(226 g) unsalted butter, softened

(340 g) softened unsalted butter

(240 g) powdered/icing sugar

(60 g) cocoa powder

5 1/4 oz (150 g) dark chocolate, melted and cooled until warm/room temperature

raspberry jam

raspberries

heart-shaped cookies

First, make the raspberry reduction:In a small saucepan, cook the raspberries on medium-high heat until they have released their juice and part of the liquid has evaporated.Pass the raspberry mixture through a sieve to remove the seeds and skin.Return the raspberry juice to the saucepan and cook further until it has decreased in volume to about 5 - 6 tbsp.Allow to cool.

Pre-heat the oven to 355 ºF (180 ºC) and line the cupcake baking tin with cupcake liners.

In a small bowl, mix together the egg whites, yogurt or sour cream, milk, raspberry reduction and vanilla paste. Set aside.

Sift together the gluten free flour blend, xanthan gum, baking powder and beetroot powder. Add in the sugar and salt, and mix well.

Add the softened butter to the dry ingredients. Using a stand mixer with the paddle attachment or a hand mixer with the double beater attachment, whisk the butter into the dry ingredients until you get small, pea-sized pieces.

Add the milk+egg mixture and whisk until you get a smooth cupcake batter.

Evenly distribute the cupcake batter among the cupcake cases – they should be each about 3/4 filled.

Bake in the pre-heated oven at 355 ºF (180 ºC) for about 20 - 22 minutes or until an inserted toothpick comes out clean.

Allow to cool.

For raspberry cupcakes:

In a stand mixer using a paddle attachment, or using a hand mixer with the double beater attachments, beat the butter for 2 - 3 minutes, until pale and fluffy.

Add the powdered sugar, and beat for a further 5 minutes.

Add the cocoa powder and salt, and beat until evenly distributed in the buttercream.

Add in the melted (and cooled) dark chocolate, and beat until you get a rich, fluffy chocolate frosting with an even chocolate brown colour.

For chocolate buttercream frosting:

Use an apple corer or a piping nozzle, turned upside-down, to create a hole in the middle of each cupcake. Fill it with the raspberry jam.

Pipe the chocolate buttercream frosting with piping nozzle of choice (I used a Wilton 2D nozzle).

Sprinkle with crushed freeze-dried raspberries, and top with heart-shaped pink cookies or other decorations of choice.

Enjoy!

Assembling the cupcakes:

The raspberry &amp; chocolate Valentine's cupcakes keep well in a closed container in a cool dry place for about 2 - 3 days.

Storage:

Homemade strawberry compote and whipped heavy cream folded into a no-bake cheesecake mixture spiced with ground cardamom and flavored with pure vanilla extract!

No-Bake Strawberry Cheesecake Jars

strawberries

cream cheese

0% fat Greek yogurt

sugar (*sub monk fruit sweetener

salt

cardamom

vanilla extract

heavy cream

Whipped cream

graham crackers (*if not making gluten free)

Strawberry jam

Dice 16 ounces of strawberries into small pieces.

Transfer three quarters of your diced strawberries to a medium sized sauce pan and place on medium heat (reserve the rest for topping).

Cook strawberries for about 15 minutes and then puree with an immersion blender (or transfer to a regular blender).

Transfer strawberry puree to a small bowl and allow to cool. You may want to place your puree in the freezer or refrigerator to help speed the cooling process.

Measure cream cheese, Greek yogurt, sugar, salt, ground cardamom and vanilla into a medium sized mixing bowl and beat with an electric mix on high speed for 2-3 minutes until smooth and a bit fluffy. Set this bowl aside.

Measure heavy cream into another, small mixing bowl. Use a clean whisk attachment to beat on high speed for 3-4 minutes until stiff peaks form.

Use a spatula to transfer cooled strawberry puree and whipped heavy cream into the bowl with the cheesecake mixture. Gently fold all of the ingredients together until just combined (do not overmix).

Use a spoon or icing bag to transfer cheesecake mixture into jars, fill each three quarters full. Lid and chill for 3-4 hours or overnight.

Once chilled, add desired toppings and enjoy!

https://www.youtube.com/watch?v=JYIYcErCiKY

https://garlicsaltandlime.com/strawberry-cheesecake-jars/

Strawberry cheesecake jars are the best, healthy-ish little dessert (perfect for Valentine's Day)! They're low carb, low calorie, gluten free and keto friendly. You can make a batch eat them throughout the week as an end of day treat, but they're also perfect for parties and get togethers. What party guest doesn't love their own mini mason jar of goodness?!

Strawberry cheesecake jars

This One Bowl Chocolate Cake with Salted Chocolate Fudge Frosting is a simple to make, smaller sheet cake, perfect for Valentine&#x27;s Day, or to share with a small group! It&#x27;s made in one bowl, extremely moist, rich yet light, and topped with a creamy, decadent, salted fudge frosting. Decorate it with your favorite sprinkles, and/or a sprinkle of flaky sea salt!

One Bowl Chocolate Cake with Salted Chocolate Fudge Frosting

Bob's Red Mill Organic All-Purpose Unbleached White Flour

+ 1 tablespoon unsweetened natural cocoa powder

baking soda

buttermilk

strongly brewed hot coffee

unsalted butter, softened to room temperature

dark chocolate, chopped, melted, and cooled

flaky sea salt

sprinkles,

Preheat oven to 350℉. Line an 8x8 square baking dish with parchment paper. Spray the pan liberally with nonstick spray. Set aside.

In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Add the eggs, sugar, vanilla, vegetable oil, and buttermilk, and whisk until smooth. Slowly pour in the hot coffee, whisking to combine, until batter is smooth and pourable. Pour batter into prepared baking dish. Bake for 30-35 minutes, or until center is set and no longer jiggly, and a toothpick inserted in the center comes out clean. Let cool for 30 minutes in the pan, then carefully remove and let cool on a cooling rack for the remainder.

To make the frosting, add the softened butter to the bowl of a stand mixer fitted with the paddle attachment. Beat for 2-3 minutes on medium-high speed, until light and fluffy. Lower the speed to medium, and gradually add the powdered sugar. Once incorporated, increase speed to medium-high, and beat for an additional 1-2 minutes. Add the vanilla and heavy cream, and beat for an additional 30 seconds. Turn off the mixer and add the melted chocolate. Increase speed to medium-high and beat for an additional 1-2 minutes or until incorporated, scraping down the sides as needed. Add the flaky salt and beat for 30 seconds or until combined.

Frost the cooled cake with the frosting, using an offset spatula to create the frosting &quot;swoop&quot; pattern, if you wish. Decorate with sprinkles, and sprinkle with flaky sea salt to finish. Cut into squares and enjoy!

This rich, creamy, chocolate mousse is served in chocolate cups and topped with amazing homemade salted caramel! Naturally Gluten Free!

Top 11 valentines day dessert recipes from across the web

The most viewed valentines day dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chocolate Chip M&M Cookies

Heart Cookies

Drunken Chocolate Truffle Cake

Drunken Chocolate Truffle Cake

Pistachio Blondies with Raspberry S...

Raspberry & Chocolate Valentine’s C...

No-Bake Strawberry Cheesecake Jars

One Bowl Chocolate Cake with Salted...

Salted Caramel Chocolate Mousse Cup...

Cupid's Cloud Raspberry and Cream D...

Apple Dessert Pizza

Top 11 valentines day dessert recipes from across the web

The most viewed valentines day dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chocolate Chip M&M Cookies

Heart Cookies

Drunken Chocolate Truffle Cake

Drunken Chocolate Truffle Cake

Pistachio Blondies with Raspberry S...

Raspberry & Chocolate Valentine’s C...

No-Bake Strawberry Cheesecake Jars

One Bowl Chocolate Cake with Salted...

Salted Caramel Chocolate Mousse Cup...

Cupid's Cloud Raspberry and Cream D...

Apple Dessert Pizza

The most viewed valentines day dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine