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.