Valentine’s Day is one of my favorite holidays! I may be a tad biased because it’s also my birthday, but seriously how you can dislike a holiday that revolves around love, hearts, kisses, chocolate and flowers? You just can’t.
Last year I shared a Valentine’s Day Superfood Trail Mix and Peanut Butter & Jelly Oats (with a heart on top) but this year I’m upping the ante. I’ve teamed up with some of my favorite healthy food bloggers to bring you the best Valentine’s Day round-up filled with six healthy dessert recipes including my Paleo Chocolate Coconut Tart.
If you’re a chocolate person, this post was made for you. These recipes are filled with chocolatey goodness. They’re decadent, delicious and satisfying, but also wholesome and healthy so you can feel good about indulging. All six are paleo, grain-free and gluten-free and many are vegan as well.
Here’s our Healthy Valentine’s Day Desserts line-up:
Paleo Salted Dark Chocolate Mousse from Lee of Fit Foodie Finds
Paleo Chocolate Chip Cookie Cups from Davida of The Healthy Maven
Paleo Chocolate Coconut Tart by moi (scroll to the bottom for the recipe)
Paleo Almond Joy Lava Cake by Taylor of Food Faith Fitness
Raspberry Swirl Brownies from Lexi of Lexi’s Clean Kitchen
Bourbon Bacon Bark from Kelly of Nosh and Nourish
Lee’s Paleo Salted Dark Chocolate Mousse is made with an avocado and coconut base, sweetened with maple syrup, and topped off with Himalayan sea salt.
Who needs a cup when you can eat out of a cookie?! Customize Davida’s Paleo Chocolate Chip Cookie Cups by filling them with coconut cream, berries, more chocolate or whatever your heart desires!
Taylor’s Paleo Almond Joy Lava Cakes are made with coconut oil and have an ooey, gooey melted chocolate and almond butter center. They’re super easy and made with protein powder for a healthier, high protein dessert.
Lexi’s Raspberry Swirl Brownies are packed with warm chocolate chunks and topped with fresh raspberries and creamy raspberry swirls. The perfect festive treat for your Valentine.
Raise your hand if your guy likes bourbon and bacon. I know Isaac does! This Maple Bourbon Bacon Dark Chocolate Bark with Pomegranates has love written all over it!
And lastly, my Paleo Chocolate Coconut Tart.
One word = heavenly.
This tart is basically the chocolate version of my Creamy Lime and Avocado Tart, which just so happens to be one of my favorite dessert recipes here on EBF. It’s rich and oh, so creamy without an ounce of diary or refined sugar. The crust is made of dates, unsweetened coconut and pecans while the filling consists mainly of coconut cream, cacao powder and maple syrup. There’s no baking required — just a few hours of freezer time to set-up.
I LOVE frozen tarts like this because they taste like ice cream cake. I’ve always been an ice cream over cake girl so ice cream cakes are my jam.
The recipe makes two mini tarts. When I made these a few weeks ago I shared one with Isaac — it was devoured in minutes. And the second one is still in the freezer because I’m saving it for my birthday. Only 13 more days!
In term of ingredients, you’ll need less than 10 items and many are things you’ll likely already have on hand. If you haven’t used coconut cream before, look for it near the canned coconut milk. I like the Trader Joe’s or Native Forest brand.Print
- ¼ cup shredded unsweetened coconut
- ½ cup chopped pecans
- ½ cup dates (about 9 dates)
- pinch of sea salt
- 1½ cups coconut cream
- ¼ cup + 1 Tablespoon cacao powder
- ¼ cup maple syrup
- 1 Tablespoon coconut oil
- 1 teaspoon vanilla
- pinch of sea salt
- Process the crust ingredients (coconut, pecans, dates and sea salt) in a food processor or mini chopper until the dates have turned into sticky paste holding the crust ingredients together. Take mixture out of the processor and press evenly into two mini springform pans. Place pans in freezer while you make the tart filling.
- While the crust is setting in the freezer, blend ingredients for the filling (coconut cream, cacao powder, maple syrup, coconut oil, vanilla and sea salt) in a high-speed blender or food processor until creamy. Pour half the filling over the crust in one pan and then pour the remaining filling over the crust in the second pan. Use a spoon to make sure the filling is even and smooth. Place pans in the freezer to set up, at least 2 hours, but can be overnight. Take out of freezer, remove the springform pan, let sit out for 10-15 minutes, cut into slices. Top with fresh berries and serve. The longer it sits out, the filling will soften and become more like pudding. It still tastes amazing, but not as firm. Store any leftovers back in the freezer.
- Serving Size: 1/4 of a mini tart
- Calories: 292
- Sugar: 22g
- Fat: 18g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 3g
Are you a Valentine’s Day fan? What’s your favorite chocolate dessert?