Valentine’s Day Gluten Free Desserts
A delightful collection of gluten-free desserts perfect for celebrating Valentine’s Day without the guilt.
Ingrédients
Main Ingredients
- 1 cup almond flour Can substitute with coconut flour, adjusting the ratio.
- 1/2 cup cocoa powder Can be switched out for carob powder if avoiding chocolate.
- 1/3 cup honey or maple syrup Honey can be substituted with agave syrup for a vegan option.
- 2 large eggs For vegan option, substitute with flax or chia eggs.
- 1 teaspoon vanilla extract
- 1/4 teaspoon baking soda Ensure freshness for proper rise.
- Pinch salt
- 1/2 cup chocolate chips (dairy-free if needed)
- Fresh strawberries for garnish
- Optional: coconut whipped cream
Instructions
Preparation
- Start by gathering all your ingredients and measuring out almond flour, cocoa powder, and other essentials.
- Preheat your oven to 350°F (175°C) and line a baking dish with parchment paper.
Mix Dry Ingredients
- In a mixing bowl, combine almond flour, cocoa powder, baking soda, and salt. Whisk until thoroughly mixed.
Blend Wet Ingredients
- In another bowl, beat eggs with honey and vanilla extract until combined.
Combine Mixtures
- Gradually add the dry mixture to the wet ingredients, stirring gently.
Add Chocolate Chips
- Fold in the chocolate chips evenly into the batter.
Pour and Bake
- Pour the batter into the prepared baking dish, spreading it evenly.
- Bake for about 20-25 minutes until the dessert springs back when touched and a toothpick comes out clean.
Cool
- Remove from the oven, let cool in the baking dish for about 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Store leftovers in an airtight container in the fridge for up to five days or wrap individually for freezing.