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If you follow a gluten-free, dairy-free, sugar-free, paleo, vegan, or keto diet, or just don’t want to consume processed junk, Valentine’s Day doesn’t have to be a bummer. Whether you’re celebrating the day with your man, kids, or girlfriends, they will enjoy these as well, even if they don’t follow a strict diet. So come, let us get a hang of some Valentine’s Day special recipe ideas!
There are times when you want a truly special, Valentine’s Day-worthy gift, something which is not only yummy but also extremely attractive for your partner, right? Here is a crunchy gluten-free, Paleo biscotti with strawberry bits, pistachios, white chocolate smothering, and dark chocolate drizzle.
For the Biscotti
1 cup almond flour
1/3 cup arrowroot starch
3/4 cup freeze-dried strawberries, divided (plus more for garnish)
1/4 tsp sea salt
1/4 tsp baking soda
1 egg yolk (optional)
1 tsp vanilla extract
1/4 cup honey
1/4 cup pistachios (shelled)
For the white chocolate
113 gms natural, unrefined cacao butter (not coconut butter)
2 tbsp honey
1 tsp vanilla bean powder
To make the garnish
Finely chopped strawberries that have been freeze-dried
Pistachios, shelled and finely chopped
57 gms dark chocolate (use 85% dark)
1. In a food processor, mix together the almond flour, arrowroot powder, 1/2 cup freeze-dried strawberries, sea salt, and baking soda until incorporated. Strawberry powder should be used.
2. Process in the egg yolk, vanilla extract, and honey until everything comes together into a dough.
3. In a food processor, pulse the remaining 1/4 cup of freeze-dried strawberries and the pistachios about 10-15 times until the strawberries and pistachios are small bits. It’s fine if they aren’t totally integrated into the dough.
4. Pour the dough (along with any remaining strawberry/pistachio bits) onto a parchment-lined baking sheet.
5. Knead the dough for a few minutes to include all of the chunks, and then press the dough into a flat rectangle.
6. Preheat oven to 350 degrees fahrenheit (177 degrees celsius) and bake for 15 minutes.
7. Allow to cool for an hour before slicing diagonally into biscotti shapes. (If you removed them to cut them, return them to the baking sheet)
8. Return to the oven and bake for another 15 minutes at 300 degrees fahrenheit (149 degrees celsius).
9. Melt the cacao butter in a pot over a low flame or in a double boiler, while the biscotti are baking for the second time. Remove from the heat once it has turned into a yellow liquid and set aside for 20 minutes on the counter.
10. In a food processor, combine the melted cacao butter, honey, and vanilla powder.
11. Process until well combined, then chill the food processor bowl (with the cacao butter and the blade still in it) for another 15 minutes (set a timer).
12. Reattach the bowl to the food processor base after removing it from the fridge. For about a minute, process the cacao butter mixture until it becomes opaque and creamy.
13. Dip the biscotti in the white chocolate mixture or scoop some out and spread it on the biscotti with your fingertips (it depends on how quickly your white chocolate is cooling). To set up, place on a baking sheet.
14. Sprinkle the biscotti with the garnish of finely chopped strawberries and pistachios, and lightly press them into the chocolate.
15. Melt some dark chocolate over a low temperature or in a double boiler, and then drizzle it over the biscotti with a spoon, if preferred.
16. If the weather is warm, refrigerate to totally set it, but if the weather is cool (like it is in February), they will set nicely on the kitchen counter.
Gluten-free chocolate cookies are a hit with everyone! These are rich and fudge-like, and they come together quickly. You’ll want to make this gluten-free cookie recipe as soon as possible.
1/3 cup coconut oil
1 egg/ half cup flaxseed gel
½ cup almond butter (creamy)
1 ½ cups of dark chocolate chips
6 tbsp maple syrup
1 ¾ cup almond milk
½ tsp baking soda
2 tsp vanilla extract
½ tsp salt
1. Combine coconut oil, almond butter, egg, maple syrup, and vanilla extract in a large mixing bowl. Whisk for about 1 minute.
2. To this add baking soda, salt, and almond meal, stir it well, and fold in chocolate chips.
3. Place the prepared cookie dough into the refrigerator for about 2 hours
4. When ready to make cookies, preheat the oven to 350 fahrenheit.
5. Now line a baking sheet or tray with parchment paper. With the help of a cookie scoop, scoop out rounds at least 2 inches apart.
6. Bake it for 11-12 minutes in the oven.
7. Take them out when the edges of the cookies are golden brown and have puffed up centres.
8. Allow it to cool and enjoy.
This no-bake banana caramel tart is comparable to a traditional banoffee pie, except it doesn’t require baking and is totally sweetened with dates! With a date caramel centre and coconut whipped cream on top, this healthy take on a classic is sweet and delectable. It’s paleo, gluten-free, and vegan.
For the crust
1 cup pecan, toasted and cooled completely
½ cup almond flour
½ cup (about 5-6) Medjool dates, pitted
2 tablespoons coconut oil
¼ teaspoon kosher salt
To make the filling
1 cup Medjool dates, pitted
3 tablespoons coconut oil
1 teaspoon vanilla extract and/or ¼ teaspoon vanilla powder
¼ teaspoon sea salt
⅔ cup hot water
1 banana, sliced into ¼” coins
For the garnish
1 cup coconut cream, lightly whipped
1 banana, sliced
Paleo caramel sauce, to drizzle on top
1. Coat a 9-inch tart pan with coconut oil. Place aside.
2. In a food processor or high-powered blender (I used my Vitamix), pulverize the pecans, almond flour, pitted dates, coconut oil, and salt until it forms a “dough” with little pecan parts remaining.
3. The dough should be pressed uniformly along the bottom and up the sides of the prepared pan.
4. Add the dates, coconut oil, vanilla extract or powder, sea salt, and 1/3 cup hot water to the same food processor or blender. Process until smooth, then trickle in the remaining 1/3 cup water gently until the desired consistency is obtained.
5. Spread the date caramel into the prepared crust.