Healthy Romantic Desserts Just in Time for V Day!

Are you looking to change things up a bit this Valentine’s Day? Maybe impress your significant other with a scrumptious treat (they won’t even know is healthy)? Show them your little labor of love? If you follow me on IG, you know I wanted to post this recipe on Sunday, but with the Super Bowl going on I figured nobody would be searching for V Day recipes. SO, here is my glorious little lineup. I wanted to round up a few of my favorite V Day treats so that you can spread all the looooove this Valentine’s Day + simultaneously indulge in some well deserved treats with your honey (or by yourself, more for you!!). Of course, these desserts have red or pink sprinkled throughout for the ultimate romantic aesthetic- oh, and obviously chocolatey goodness! Loaded with good fats, antioxidants and herbs, these desserts were specifically curated with feel-good compounds to open your mind + heart. These recipes are healthy takes on chocolate fudge and banana bread. If you decide to make any of them, I’d love to see your creations! Don’t forget to tag me @8thwonderhh + use the hashtag #8thwonderdesserts

First up- 5 Ingredient Strawberry Fudge (Paleo + Vegan) from @bakeritablog on IG

This no-bake recipe is perfect for those of you who’d rather not cook, but still create something delicious and thoughtful (delicious self-care anyone?). Some easy modifications/swaps you can make if you don’t want to go buy more ingredients: swap maple syrup for honey or agave, strawberries for raspberries, cacao powder for cocoa powder, almond butter for cashew or peanut butter, unrefined coconut oil (smells like coconut and has a slight coconut taste) for refined coconut oil- less coconut taste/smell. I will say, cacao is an aphrodisiac so if you can help it- use the cacao! It’s loaded with Theobromine, which stimulates the CNS.

INGREDIENTS:

1/2 cup coconut oil

3/4 cup cacao powder

3/4 cup creamy almond butter

1/3 cup maple syrup

1 tsp. vanilla extract (optional but I think it’s a MUST!)

1/8 tsp. salt is also optional

1 cup diced fresh strawberries!

INSTRUCTIONS:

Line a shallow baking pan with parchment paper or a loaf pan for thicker fudge

Melt coconut oil in saucepan over medium heat

Whisk in nut butter, cacao powder, vanilla + salt (if using) and maple syrup until it’s smooth and blended

Pour mixture over pan and make sure it gets evenly distributed

Disperse strawberries over the top of the mixture and gently press them in so they “stick”

Refrigerate for about 2 hours until chilled and firm

Drizzle with a fancy chocolate sauce (1 tbsp melted coco oil + 1 tbsp. cacao powder) and put back in fridge for 30 minutes

Store in airtight container in fridge

5 Ingredient Strawberry Fudge- vegan, gluten free.

Next up we have the glorious Rose Tahini Banana Bread (Paleo + gluten/dairy free) from @erinliveswhole on IG

I originally was just looking for recipes I could use up my last 2 overripe bananas for and this happened to pop up on my feed so it was meant to be! I modified this recipe to make it more medicinal and added rose petals + reishi for the ultimate V Day touch! Reishi mushroom helps to modulate the immune system and works as a powerful nervine (relaxes, strengthens nervous system). It is also regarded as “the fountain of youth adaptogenic herb” because of it’s Beta Glucans. Rose is a heart-opening herb which uplifts the mind and offers a sweet sense of sensual bliss. I also subbed the almond flour for oat flour and it turned out wonderful. Tahini is great for baking and I find it doesn’t give too much of a nutty flavor like it does on its own. A creamy alternative to nut butters and totally cycle friendly (sunflower + sesame seeds for ovulatory and luteal phases) for all my ladies out there.

Here's the breakdown:

INGREDIENTS:

2 large overripe bananas (or 3 medium ones)

1/3 cup tahini

1/4 cup maple syrup

2 eggs (I like to sub flax egg, see my blog post on favorite baking swaps)

1 tsp. vanilla

2 cups almond flour or oat flour

1 tsp. baking soda

1/2 tsp. cinnamon

1 tsp. reishi powder, I love this one by Anima Mundi Herbals

1/4 tsp. salt

1/2 cup of unsweetened dark chocolate chips

INSTRUCTIONS:

 Preheat oven to 350F and line loaf pan with parchment paper

In a large bowl, whisk together mashed bananas, tahini, maple syrup, eggs, and vanilla

Stir in almond flour, baking soda, cinnamon, reishi and salt until fully combined

Fold in chocolate chips and pour into pan, place in oven

Bake for 40-45 minutes or until toothpick comes out clean. Store on counter for up to 5 days or freeze.

**Use the same chocolate sauce recipe from above for drizzling over the top after the loaf has cooled, then sprinkle on the dried rose petals, so dreamy!