Very rarely will you come across a wrong time of year for some healthy romantic treats. Food has a unique way of bringing loved ones together. It does not matter whether these foods were purchased, baked yourself or crafted together with the one you love. What can make these delightful, love-filled delicacies even better is when they are healthy, romantic treats. Here I am presenting you with a few healthy, romantic treats that I have found from across the Internet.
Healthy Romantic Treats: Gluten Free Strawberry Shortcake
This first of a few healthy, romantic treats comes from Food, and was created by GlutenFreeGirl. It is a healthier take on a classic favorite of many strawberry fans.
- 1/2 cup butter
- 1 cup icing sugar
- 1 teaspoon vanilla
- 1 cup cornstarch
- 1 1/4 teaspoons baking powder
- Preheat oven to 375 degrees. Grease a 12-muffin pan.
In a large bowl cream butter and sugar, using electric mixer.
Add the eggs and vanilla. Beat until light and fluffy.
In a small bowl, mix the cornstarch and baking powder together and add slowly to the creamed mixture. (If added too quickly, it will fly about the kitchen.).
Mix until well blended.
Fill the greased muffin tins half full.
Bake for 15 minutes. (Test with a toothpick, after 15 minutes, even if the top looks shiny).
Remove from the pan while still warm. (They will look like little cupcakes, but trust me, they will taste just like little shortcakes).
Serve topped with strawberries and whipped cream.
Chocolate Pomegranate Seeds
Another one of many healthy, romantic treats that can be found on Food, these tasty seeds are the perfect seasonal treat for two. It was thought up by Julesong.
- 2 large pomegranates
- 1 (12 ounce) bag semi-sweet chocolate chips
- Wax paper
Refrigerate the pomegranates (not required, but it helps).
Remove all the seeds, and place them in a colander.
Gently rinse the seeds, then lay them out on paper towels to let them dry.
Lay out a large sheet of wax paper on a a cookie sheet which will fit inside your refrigerator.
Melting the chocolate the easy way: put the chocolate chips in a glass container (I’d use my big 4-cup Pyrex measuring thingy) and microwave them until they’re melted, stirring occasionally; don’t overdo it, though - you don’t want the chocolate to burn or get tough.
Melting the chocolate another way: in a double boiler, melt the chocolate chips (if you don’t have a double boiler a metal or oven-safe glass dish over boiling water works too); stir constantly while melting so you don’t scorch the chocolate.
Add the pomegranate seeds to the melted chocolate (making sure the seeds are not wet on the surface or else the chocolate can seize) and fold gently with a rubber spatula until the seeds are thoroughly covered, then spoon out globs of the mixture, whatever size you like, on to the wax paper.
Place the wax papered cookie sheet in the refrigerator and let the chocolate-covered seeds cool overnight (or for as long as you can stand before tasting them).
Keep refrigerated - they should keep for 3-4 days at least, although I doubt they’ll last that long once you taste them.
Yogurt & Granola Fruit Kabobs
These simple, healthy, romantic treats were created by Brooke for Finger Prickin’ Good. It is quick to make and sure to be a light and refreshing snack after a long day.
- Fresh fruit chunks of choice (apples, pineapple, bananas, strawberries)
- Vanilla yogurt
- Thread a piece of fruit onto a toothpick or popsicle stick.
- Dip the bottom half of the fruit piece into yogurt.
- Roll the yogurt-coated piece of fruit in granola to evenly coat.
Raw Chocolate Cheesecake
This final member of our lovely healthy, romantic treats is a healthier take on a very rich dessert. It was adapted by Megan Gilmore on Detoxinista for your enjoyment.
- 2 cup raw pecans
- 2 tablespoons coconut oil
- 1/4 cup cocoa powder
- 1/4 cup pure maple syrup
- 1/8 teaspoon fine sea salt
- 2 cups raw cashews (no need to soak)
- 1 cup peeled & diced zucchini
- 1/2 cup cocoa powder
- 1/2 cup pure maple syrup
- 1 tablespoon vanilla extract
- 1/4 teaspoon fine sea salt
- 1/4 cup coconut oil, melted
- Prepare the crust by placing the pecans in a food processor fitted with an S-blade, and grind them into fine meal. Add in the rest of the crust ingredients, and process again until well combined. Line the bottom of an 8-inch springform pan with plastic wrap or parchment paper, then press the crust evenly into the bottom of the pan. Place the pan in the freezer to set while you prepare the filling.
- In a high-powered blender or food processor, process the raw cashews until they are a fine powder. Add in the zucchini, cocoa powder, maple syrup, vanilla extract and sea salt, and blend again until a smooth and creamy batter is formed. Add in the melted coconut oil, and blend again to fully incorporate the ingredients into a uniform filling.
- Pour the filling into the frozen pie crust, and allow to set for 8 hours, preferably overnight. Serve directly from the freezer, for best texture.
by Jen Galik
Edited by: Avery Osborn
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