Surprise your loved ones with a sweet detail this Valentine’s Day, get inspired by these 5 healthy dessert ideas that will make everyone fall in love!
BEET BROWNIES
1 cooked beetroot (soft)
2 eggs
1/3 cup ground almonds
½ cup whole grain oatmeal
2/3 cup dark chocolate without sugar
1 tablespoon unsweetened chocolate powder
20 ml almond milk
1 tablespoon of stevia
30 g of walnuts in pieces
Heart baking pans (optional)
PREPARATION
Preheat the oven to 180°
Cut the beet into pieces, in a pot with water over medium heat, bring to a boil, or steam until soft and remove. With a fork, mash the beets until they become a fine puree, and set aside. Pour the milk into a saucepan, add chocolate squares to the hot milk and let it melt. Add the melted chocolate to the beet puree, mix to blend well and let cool slightly.
In a bowl, beat the eggs together with stevia. Add the chocolate beet mixture along with the oatmeal and ground almonds. To make it extra chocolaty, add the chocolate powder, mix well and add the chopped nuts to the dough.
In our heart molds, line them with wax paper, add the dough and bake for 20-25 minutes.
Once ready, take your heart brownies out of the mold and let them cool for a bit…that’s it, enjoy!
Source: Dulcesdiabeticos
COCONUT FLAN
INGREDIENTS
4 Eggs
1 tablespoon Stevia
200 ml unsweetened condensed milk
1 ½ cups unsweetened coconut milk
125 g grated coconut
PREPARATION
Preheat the oven to 180°
In a bowl, beat the eggs with the stevia, add the coconut milk and the condensed milk, continue mixing and add the grated coconut.
We grease our flan pans, add the mixture and put them in the oven, leave the flans for about 35 – 40 minutes. Remove and let cool for a few minutes, then put in the fridge for about 1 hour, unmold and enjoy!
Source: dulcesdiabeticos
CREAM AND RED FRUITS TARTLETS
INGREDIENTS
Puff pastry sheet (Base)
3 egg yolks
4 tablespoons cornstarch
1 tablespoon of stevia
1 spoon of vanilla
2 cups unsweetened non-dairy milk
1 pinch of salt
Red fruits (blueberries, strawberries, raspberries)
Tartlet molds
PREPARATION
Preheat the oven to 180°
Measure the puff pastry base, according to the size of the tartlet bases, and cut with a fork. Make small punctures in the puff pastry and bake for about 10 minutes or until golden brown.
In a bowl, add the egg yolks and stevia, and beat until the sugar has been fully blended. Continue adding the cornstarch and vanilla while beating. In a saucepan, heat the milk over low heat without letting it boil and pour in the mixture. Continue beating until it thickens a little without letting it burn for about 5 minutes. Remove from the heat and transfer it to a bowl. Let cool, cover the bowl with plastic and refrigerate 5–10 minutes. Remove the cream and with the blender, mix the cream until it is finely whipped.
Once we take the tartlet bases out of the oven, let them cool a bit, fill the tartlets with the cream and the red berries. To enjoy!
Source: Saborgourmet, PostresSaludables
STRAWBERRY GUMMIES
INGREDIENTS
1 ¼ cup unsweetened natural strawberry juice
1 glass of water
8 sheets of natural unflavored gelatin
2 drops of liquid stevia
1 tablespoon coconut milk
Small heart molds (can be chocolate or chocolate molds)
PREPARATION
In a pot add the water and heat over medium heat. As soon as it starts to boil, add the gelatin sheets and stir until they dissolve. Add the strawberry juice and stevia and continue mixing. Add the milk, to make the gummies a bit creamier.
Remove from heat and strain. Pour into the heart molds and let cool, refrigerate for about 2 hours and enjoy your gummies this Valentine’s Day!
AVOCADO MOUSSE
INGREDIENTS
2 ripe avocados
½ cup unsweetened chocolate powder
1 ½ tablespoons of coffee
2 tablespoons of Stevia
2 tablespoons of coconut milk
Hazelnuts and sugar-free chocolate in pieces
A pinch of salt
PREPARATION
Add the avocados in a bowl, add the milk, chocolate powder, stevia, coffee and salt. With the blender, mix well until leaving a puree-like texture. Note: if you notice that the texture is very thick, you can add a little water.
Cover the bowl with plastic on top and refrigerate for 1 hour and a half. To serve, use small cups or Valentine’s themed glasses. Add the chocolate and the chopped nuts on top of the mousse and enjoy!
Source: Saborgourmet