A Naturally Sweet Valentine's Day, 6 Lovely Recipes

Rose Petal Jam – A Taste of Romance

 

Salted Caramel Brownie Parfait Jars – Because Chocolate is a Love Language

 Prep Time 10 minutes

 Cook Time 30 minutes

 Total Time 40 minutes

 Servings 6 

   

Ingredients

1 pkg. Simple Mills Almond Flour Brownie Mix

½ cup Nutiva Organic Coconut Oil with Buttery Flavor

2 pasture-raised eggs

3 Tbsp. water

Salted Caramel Mousse

1 ripe avocado

1/8 tsp. vanilla extract

2-1/2 Tbsp. coconut cream

1/4 cup SunButter Organic Sunflower Butter

1 Tbsp. cacao powder

4 Tbsp. maple syrup, monk fruit, or honey

1/4 tsp. sea salt

Chocolate layer

1 cup Hu Dark Chocolate Gems or chocolate chips

1 bar Hu Salty Dark Chocolate Bar

Actions

1. Make brownies according to package instructions. Cut into squares that fit a jar, bowl, or cup used for serving.
2. In high-speed blender, add all ingredients for mousse. Blend until whipped and completely smooth 
3. In a jar, parfait cup, or bowl, place the brownie. Add about 1/4 cup mousse on top. Repeat for six parfaits. (Note: Use larger jars, bowls, or cups for three larger servings.)
4. Melt chocolate gems or chips. Drizzle about 1 tablespoon into each jar.
5. Finish by grating a chocolate bar over each.
6. Serve immediately.

 

Cashew-Coconut Cream & Kiwi Chocolate Tarts – A Fresh, Light, and Elegant Treat

If you’re looking for something beautiful and refreshing to serve, these Cashew-Coconut Cream & Kiwi Chocolate Tarts are the perfect choice. The chocolatey, crisp crust pairs so well with the silky, citrusy cashew-coconut filling, and the fresh kiwi on top makes it extra special.

Prep Time 25 minutes

Chill Time 2 hours

Total Time 2 hours 25 minutes

Servings 12 people

 

Ingredients

 

Crust

2 cups Bob’s Red Mill Paleo Flour

3 Tbsp. organic cacao powder

2 Tbsp. vegan butter

1/4 cup organic maple syrup

1/2 tsp. Redmond Real Salt Sea Salt

1/2 tsp. organic vanilla extract

2 Tbsp. water

Cashew-coconut cream filling

1/4 cup lemon juice about 1 large lemon

1-1/2 cups organic cashews soaked in water for 4 hours to soften

6 Tbsp. maple syrup

6 Tbsp. Nutiva Organic Coconut Oil

2 Tbsp. shredded organic coconut

1/2 Tbsp. vanilla extract

1/8 tsp. Redmond Real Salt Sea Salt

Toppings

1/4 cup shredded coconut

2 kiwi fruits, peeled and sliced

Mint to garnish

Actions

1. In a mixing bowl, combine all crust ingredients and mix well, and form onto ball
2. Grease 6 4-inch tart pans. Break off pieces from the dough and press and form into a tart pan to create a crust.
3. In a high-speed blender, add all ingredients for the cashew-coconut filling. Blend until smooth.
4. Pour cream into tart crusts.
5. Sprinkle each tart with shredded coconut, and garnish with slices of kiwi and fresh mint leaves. Refrigerate 3 hours or freeze 1 hour prior to serving. (Note: 1/4 - 1/2 of a tart is one serving.)
6. Store in refrigerator.

 

 

Gluten-Free Lamington Cake With Berry Filling

Celebrate love with a Valentine’s twist on the classic Australian Lamington! This gluten-free treat features fluffy sponge cake, rich chocolate, and shredded coconut, plus a sweet layer of homemade berry jam for a romantic touch.

 

  Prep Time 30 minutes

  Cook Time 45 minutes

  Cool/Chill 1 hour 30 minutes

  Total Time 2 hours 45 minutes

  Servings 16 

 

Ingredients

 

Sponge cake

• 1-1/2 cups almond flour
• 1/2 cup tapioca flour
• 1/2 cup coconut flour
• 1 /2 Tbsp. baking powder
• 1/2 tsp. sea salt
• 4 organic large eggs room temperature
• 3/4 cup coconut sugar
• 1/2 cup unsweetened coconut milk or other dairy-free milk
• 1/2 cup melted coconut oil
• 2 tsp. vanilla extract

Jam

• 2 cups raspberries or strawberries, fresh or frozen
• 2 Tbsp. coconut sugar
• 2 Tbsp. maple syrup
• 1 tsp. lemon juice
• 1 Tbsp. water
• 1 Tbsp. chia seeds

Coating

• 1/2 cup coconut milk
• 1/4 cup raw cacao powder
• 1/4 cup chocolate chips
• 2 Tbsp. coconut sugar
• 1 tsp. vanilla extract
• 2 Tbsp. maple syrup

Topping

• 1-1/2 cups shredded unsweetened coconut

Actions

1. Preheat oven to 350 degrees F. Line an 8x8-inch pan with parchment paper.
2. In a mixing bowl, whisk together almond flour, tapioca flour, coconut flour, baking powder, and salt.
3. In another bowl, beat eggs and coconut sugar until light and fluffy, about 2-3 minutes. Add coconut milk, melted coconut oil, and vanilla extract; mix well.
4. Gradually fold in the dry flour mixture until just combined.
5. Pour into prepared pan and bake 25-30 minutes or until a toothpick inserted in the center comes out clean.
6. Let the cake cool completely before slicing it in half horizontally.
7. In a small saucepan over medium heat, combine raspberries, coconut sugar, maple syrup, lemon juice, and water. Simmer 5-7 minutes, mashing berries as they break down. Stir in chia seeds and let the jam thicken for 5 minutes. Remove from heat and cool completely.
8. Carefully slice the cooled cake in half horizontally.
9. Spread jam evenly over one half, then place the other half on top. Freeze the cake for 30 minutes for ease of coating.
10. In a small saucepan over low heat, whisk together all coating ingredients until smooth. Remove from heat and let cool slightly.
11. Slice chilled cake into squares. Add shredded coconut to shallow bowl or plate. Use fork or a dipping tool to dip each square into melted chocolate mixture and then roll them in coconut, coating entire square. Place Lamingtons on a wire rack or parchment-lined tray and refrigerate at least 30 minutes to set fully.
12. Refrigerate in airtight container up to 5 days. Freeze up to 3 months; thaw at room temperature before serving.

 

 

Sweet Strawberry Chocolate Tart

Is there a dessert more perfect than a rich tart brimming with dark chocolate ganache and topped with plump strawberries? Only one that’s made with better-for-you ingredients! The gluten-free crust for this beauty comes together with vegan butter, cacao, and coconut sugar. The chocolate filling is mixed with wholesome ingredients like coconut cream, maple syrup, and Redmond salt. Sweet and juicy strawberries add brightness to the dark chocolate for a match made in heaven.

  Prep Time 25 minutes

  Cook Time 35 minutes

  Total Time 1 hour

  Servings 16 

   

Ingredients

• 2-1/4 cups strawberries some halved, some left whole
• 1 bar HU Simple Dark Chocolate Bar

Crust

• 1-1/3 cup all-purpose gluten-free flour
• 3 Tbsp. cacao powder
• 1/4 tsp. Redmond Real Salt Ancient Kosher Sea Salt
• 1/4 cup maple syrup
• 1/2 cup coconut sugar
• 1/4 cup vegan butter
• 2 Tbsp. Nutiva Organic Buttery Coconut Oil
• 1/2 tsp. Vnlla Extract Co. Madagascar Vanilla
• 1 egg yolk
• 2 tsp. ice water

Filling

• 1 cup coconut cream
• 1/2 cup plant-based milk
• 10 oz. dark chocolate
• 2 Tbsp. coconut sugar
• 2 Tbsp. maple syrup
• 1/4 tsp. sea salt
• 2 large eggs, room temperature

Actions

1. Preheat oven to 375 degrees F. Grease a tart pan with butter.
2. In a mixing bowl, mix together the crust ingredients until well combined and dough forms. (Note: Use hands if needed.)
3. Evenly press the dough into the pan, taking time and care to mold it into a crust as perfectly as possible. Bake 15 minutes, after which point, turn the oven down to 325 degrees F. (Note: Crust is not meant to be finished in this step and will be baked again.)
4. In a saucepan over medium-low heat, heat coconut cream and milk until slightly simmering.
5. Add chocolate and stir until melted and smooth. Add coconut sugar, maple syrup, and sea salt and whisk until well incorporated. Whisk in eggs until filling is completely smooth.
6. Pour filling into tart shell and bake at 325 degrees F for 15 to 20 minutes until filling is set. (Note: If any bubbles or cracks form on the surface, take it out immediately as these indicate that the tart is beginning to be over-baked.)
7. Arrange strawberries on top to finish.
8. In a double boiler or saucepan, melt the chocolate bar and drizzle it over the top of the tart. (Note: Tart is best served at room temperature on day it is made.) 

 

If you need an excuse to fill your heart and home with real food, real ingredients, and real love, this is the time to do it! Whether you’re sharing these treats with someone special or making them just for yourself (because self-nourishment is just as important!), every bite is a celebration of love, joy, and nourishment.

 

Our bodies are not just physical structures but divinely designed temples, meant to be cared for and respected.

“Do you not know that you are God’s temple and that God’s Spirit dwells in you?” 1 Corinthians 3:16 

 

Stay pure, stay bold, and be the salt of the earth this Valentine's Day with Redmond Real Salt. Click here for 15% off your next Redmond Salt purchase. (The 15% will be taken off automatically at checkout).