A Sweet Valentine’s Menu

A Sweet Valentine’s Menu

Share the love by whipping up these delicious and guilt-free desserts for your loved one. Start off with rich truffles that make a delicious and easy gift. Then follow it with a tender beef tenderloin that would rival a restaurants. Finish the night off with a chocolate lava cake that is decadent but comes with none of the guilt.

Chocolate Hazelnut Truffles
Delicious truffles with a creamy, homemade sugar-free Nutella ganache center

  • ⅓ cup coconut oil
  • ½ cup sugar- free, homemade Nutella spread (see recipe below)
  • ½ cup dark chocolate chips
  • ⅓ cup Health Garden Confection Sweetener
  • ½ tsp vanilla extract
  • ½ cup hazelnuts
  1. Combine all ingredients, except chopped hazelnuts, in a medium saucepan. Melt over low heat, stirring constantly, until smooth.
  2. Refrigerate for 60-90 minutes, until partially set. Stir, then continue to refrigerate until firm (about 1-2 hours).
  3. Use a small cookie or melon scoop to spoon round chunks of the batter and form into 1- to 1.25-inch balls (use cold hands and only your finger tips to avoid melting). Roll and press each ball into chopped hazelnuts to coat all sides.
  4. Keep refrigerated until right before serving to keep truffles firm.

Sugar-free Chocolate Hazelnut Spread

Enjoy this guilt free version of the chocolate hazelnut spread you love. Put it on fruit, toast, waffles or just about anything!


  • 2 cups hazelnuts
  • ⅔ cup Health Garden Confection Sweetener
  • ¼ cup unsweetened cocoa powder
  • 1-2 tbsp mild liquid oil (we like avocado)
  • 1 tsp vanilla extract

  1. Preheat the oven to 400F. Line a baking sheet with parchment paper
  2. Arrange hazelnuts in a single layer on the sheet. Roast for 8-10 minutes until browned
  3. Place the hazelnuts into a large container or bowl with a lid. Shake vigorously to remove loose skins. Repeat the process as needed, setting aside hazelnuts that already have their skins removed, until most of the skins are off. (Alternatively, rub the hazelnuts inside a folded towel to remove the skins.)
  4. Place the skinned hazelnut into a high-powered blender. Process for 1-3minutes until the nuts begin to release oil and form a smooth nut butter.
  5. Add the remaining ingredients to the blender and process for an additional 1-2 minutes, until the spread is smooth and glossy
  6. If the spread is thicker than you like, you can add more oil, a teaspoon at a time, and process again, until you reach the desired consistency.

Dark Chocolate Raspberry Brownies
These brownies are extremely decadent with a true chocolate flavor


  • ¾ cup white whole wheat flour
  • ¾ cup unsweetened cocoa powder
  • ¼ tsp baking powder
  • ¼ tsp salt
  • 2 tbsp coconut oil, melted and cooled
  • 2 eggs
  • 1 tsp vanilla extract
  • ¼ cup plain nonfat Greek yogurt
  • ½ cup Health Garden Agave Sweetener Raw
  • ½ cup frozen unsweetened raspberries, thawed and diced
  1. Preheat the oven to 300°F, and lightly coat an 8”-square baking pan with nonstick cooking spray.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a separate bowl, whisk together the butter, eggs, and vanilla. Stir in the Greek yogurt, mixing until no large lumps remain. Stir in the maple syrup. Mix in the flour mixture, stirring just until incorporated. Gently fold in the frozen raspberries.
  3. Spread the batter into the prepared pan. Bake at 300°F for 15-19 minutes (15 minutes yields the fudgiest brownies; 19 minutes yields slightly cakier brownies). Cool completely to room temperature in the pan, and let the brownies sit for at least 3 hours at room temperature for the fudgiest texture before serving.

Chocolate Lava Cake

The melty, gooey center of this cake is the perfect treat to end your Valentine’s Day meal


  • 4 oz dark chocolate
  • 3 tbsp coconut oil
  • 2 eggs
  • 2 tbsp Health Garden Honey Sweetener
  • ½ tsp vanilla extract
  • Pinch of salt
  • 1 tbsp flour
  • 1 tbsp no sugar added cocoa powder


  1. Preheat the oven to 375F. Grease 4 ramekin with coconut oil and dusty with cocoa powder.
  2. Melt the chocolate and coconut oil in a large bowl in the microwave. Be sure to heat it in increments of 15 seconds, stirring in between, so the chocolate doesn’t burn. You can also melt the chocolate using a double boiler. Once melt, set aside.
  3. In a separate bowl, combine the eggs, honey, vanilla and salt. Mix with a hand blender for 4-5 minutes until frothy. Then gently fold in the melted chocolate. Sift the flour and cocoa powder over the top and fold to combine all ingredients.
  4. Divide batter among the 4 ramekins. Place on a baking sheet and bake for 10-12 minutes. Serve warm




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