Happy Valentines Day! It’s that time of year when love is in the air. Hearts and flowers dominate. Want to impress your Valentine beyond belief…in the healthiest way of course??!! Instead of just giving your heart to your special someone why not give them a little heart health too?? Not just today, but any day. Keep the relationship flame ignited by planning a little something special. There’s really no better way to say you care. They say the way to a mans heart is through his stomach, right? And to you men out there – wait – stay with me! Working magic in the kitchen may not be your forte but you get double extra credit just for trying!
Surprise your significant other by lighting a crackling fire in the fireplace (or at least lighting a few candles) and having an indoor picnic! Here are a couple of the healthiest dessert recipes to give you a little inspiration.
Primal Chocolate Ganache Tart – a paleo treat!
Ingredients
- 10 oz mix of Walnuts/Pecans/Hazelnuts
- 1 oz Unsalted Butter
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 1 ¼ cups Dark Chocolate
- 2/3 cup Heavy Cream
Instructions
- Pre-heat oven to 350
- Place nuts into a food processor, and pulse until nuts are ground.
- Add baking soda, salt and cubed butter. Pulse once again until the mixture is fully combined, and begins to clump together.
- divide the mixture between 6 (4 inch) tartlet tins and press into the sides and bottom until even and well packed in
- bake these for 15-20 mins until evenly browned.
- once the crusts have cooled, make the ganache.
- gently par-melt the chocolate in the microwave at 50% power.
- gently warm up your cream in a pan, and once the chocolate is melted and the cream is warm, (but not boiling!) Pour cream over chocolate, and gently stir until you have a nice glossy ganache.
- pour the ganache into the tart shells and let them set in the fridge.
- when ready to serve, VERY gently remove from the tartlet tins, and serve with some whipped cream and a complimentary fruit.
Notes
WARNING: These tartlets are INCREDIBLY rich!
Apple Cinnamon Coffee Cake with Walnut Crumb Topping – Grain Free!
Ingredients
- 1/2 cup almond flour
- 1/4 cup arrowroot starch
- 2 tablespoons coconut flour
- 1/3 cup coconut palm sugar
- 1 tablespoon cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon butter, plus more for greasing the pan
- 2 eggs
- 1/2 cup sour cream or full fat Greek yogurt (or cream from a can of refrigerated coconut milk)
- 1 teaspoon vanilla
- 1 cup grated apple (about 1 large apple)
For the topping:
- 1 1/2 cups walnuts (or pecans, if you prefer)
- 1/2 cup almond flour
- 4 tablespoons melted butter
- 2 tablespoons coconut palm sugar
- 1 tablespoon cinnamon
- pinch salt
Instructions
- Preheat your oven to 350° and grease a 8 x 8 baking dish.
- Make the topping: pulse the walnuts in a food processor 10-12 times or until they are course crumbs. Add the remaining ingredients and pulse 2-3 more times until combined. Set aside.
- Wipe out and dry the bowl of your food processor and add your dry cakeingredients. (almond flour through salt) Pulse a few times to mix.
- Cut the tablespoon of butter into smaller chunks and add it to the dry ingredients. Pulse 8-10 times or until it’s cut in to the dry ingredients, similar to if you were making a pie crust.
- In a small bowl, mix your wet cake ingredients (eggs through vanilla) and whisk until well combined. Stir in grated apple.
- Add to the food processor and mix until combined. Scrape down the sides once or twice to make sure it’s well mixed.
- Pour into the prepared baking dish and sprinkle the topping over, as evenly as you can.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool, and enjoy!