Valentine’s Day is almost here! Chocolate is lining the front of every store & red hearts are taking over, but we think you can make something more special than a store-bought,heart-shaped treat. Try making one of these Valentine’s Day recipes instead!
Valentine’s Day Desserts
Brownie Cupcakes + Peanut Butter Frosting
10 bonus points if you’ve got Valentine’s Day serveware & decorative toothpicks, 20 if you’ve got the skills to ice some hearts on top!
Serves: Makes 12 servings
Prep Time: 30 minutes
- 1 (15-oz.) can of garbanzo beans, drained, rinsed
- 3 eggs
- ⅓ cup + ¼ cup pure maple syrup
- ⅓ cup unsweetened cocoa powder
- 1 tsp . baking soda
- 1 tbsp. unsweetened applesauce (can be adjusted to taste)
- 1 tsp . pure vanilla extract
- ¼ cup all-natural peanut butter
- ¼ cup unsweetened vanilla almond milk
- ⅔ cup TLS® Shake – Vanilla
Preheat oven to 350° F.
Line 12 muffin cups with muffin papers or coating with nonstick cooking spray
Place: chickpeas, eggs, ⅓ cup maple syrup, cocoa powder, baking soda, applesauce, and extract in blender or food processor.
Blend until smooth.
Divide batter among 12 prepared muffin cups.
Top each cupcake with about four chocolate chips; push into batter.
Bake for 17 to 20 minutes, or until the toothpick inserted in center comes out clean.
Cool completely and enjoy!
- While cupcakes are baking, whip peanut butter in a medium bowl.
- Beat on medium speed for 1 to 2 minutes, or until creamy.
- Add almond milk + beat until well blended.
- Add TLS Shake powder + beat until well blended, scraping bowl occasionally.
- Slowly add remaining ¼ cup maple syrup while beating on medium speed. (If frosting is too stiff, add 1 to 2 Tbsp. additional unsweetened non-dairy milk.)
- Once cupcakes are cool, evenly spread with frosting.
Vanilla Cookie Dough Dip
For the few who aren’t chocolate-obsessed, this is one of our favorite takes on edible cookie dough! Pair it with strawberries or another one of your favorite fruits, and you’ve got a high-protein dessert for two. Plus, it’s gluten-free, paleo, plant-based friendly, and ready in 5 minutes!
- 5 Tbsp TLS® Shake – Vanilla
- 1 Tbsp coconut flour
- Pinch of sea salt
- 2 Tbsp + 2 tsp unsweetened applesauce
- 1 tsp unsweetened vanilla almond milk
- 1/2 Tbsp. dairy-free chocolate chips
- In a medium bowl, whisk together the protein, coconut flour, and sea salt
- Add in the applesauce, almond milk, and butter extract.
- Stir until fluffy and mixed.
- Stir in the chocolate chips.
- Serve with apples or your favorite fruit right away, or chill in the fridge for 10-15 minutes!
This is one of our chocolate, sugar-free Valentine’s Day recipes for a way to enjoy a special moment! We love the simplicity & the pop of fruity redness from strawberries or raspberries placed on top. You can always add a touch of sugar by adding a red glaze on top if you’d like!
- 1 cup heavy cream
- 1 cup unsweetened vanilla almond milk
- 1/4 cup erythritol or other 1-1 granulated sweetener for baking
- 1 sachet unflavored gelatin
- 1 tsp vanilla extract
- 1 T fresh lemon juice
- 1/2 cup sugar-free raspberry jam
- Raspberries or strawberries for garnish
- In a saucepan, combine cream and almond milk over a low flame, making sure not to let it boil.
- Add your sweetener and gelatin, stirring with a silicone whisk, then let them dissolve. Again, don’t let it boil!
- Once everything is an even consistency, remove from heat & add vanilla extract and lemon juice.
- Grease 4 ramekins & evenly pour your panna cotta batter into each one.
- Cover with plastic wrap and refrigerate for at least 2 hours, preferably overnight.
- When ready to serve, wedge a knife along the sides of the sugar-free panna cotta and turn it over onto a plate.
- Top with sugar-free raspberry jam and a few fresh raspberries.