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Hello! I’m Anjali. I’m a board certified health coach, wife, mom and food lover from the SF Bay area (now living in Ann Arbor, MI!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Learn more about me here and stay for a while!

Anjali See what I'm eating this week

Five Healthy Valentine’s Day Desserts

Valentine’s Day is like the holiday of dessert. Candy, chocolates, romantic decadent dinners, all of it screams indulgence.

And there’s nothing wrong with a little indulgence!

My husband and I went on our second date ever on Valentine’s Day in 2004 (our first date was the week before, on February 7th, 2004 – when I was still in college). And last night, we went on our first date night since our little Layla was born 1 month ago! It was amazing celebrating 10 years of being together + 1 month of being parents — we felt so lucky πŸ™‚

Obviously, Valentine’s Day has a special meaning for us, like it probably does for many people. And for us, celebrating often has a grand finale of amazing desserts since we both have huge sweet tooths.

If we’re at a restaurant, I’ll take the evening to go a little crazy, and then I’ll detox a bit the next day. But if we’re at home, I’ll usually cook up one of my healthy desserts, because they are delicious, totally guilt-free, but they don’t taste like they’re healthy! Here are my five favorite healthy desserts, just in time for Valentine’s Day.

Guilt-Free Chocolate Cupcakes with Marshmallow Frosting

These cupcakes are full of chocolatey goodness, but are only ~120 calories per cupcake with 13g sugar and 2g fat. They really are guilt-free, but they’re moist and delicious, and the frosting is the best! Try the recipe here.

Secretly Healthy Chocolate Chip Cookies

The secret swap in these cookies is the lentil flour, which adds a nice boost of protein and fiber to the cookies! You can also replace some of the fat by adding in applesauce for half the butter. Begin baking these cookies with the recipe here!

Chocolate Almond Date Balls

This recipe is 100% raw – there’s no baking at all, and these are so healthy they could even be used as a snack instead of dessert!

The Ingredients

  • 20 medjool dates, pits removed
  • 1/2 cup almond butter
  • 1/4 cup coconut flour
  • 2 Tbsp unsweetened cocoa powder
  • 1 Tbsp cinnamon
  • Finely shredded coconut flakes
The Directions:Β Mix all ingredients in food processor except the coconut flakes. Β Roll into small balls, then roll in the shredded coconut to coat.
Enjoy!
.

These individual servings of apple pies are absolutely amazing. With a few healthy swaps and a minimal amount of added sugar, these treats have only ~110 calories per mini-pie! I like eating them with 1/2 cup of Dryer’s Slow Churned Vanilla Ice Cream, which puts this dessert at only 160 calories (with the ice cream!) Try the recipe here.

And now, for my last healthy dessert…

Healthy Chocolate Brownies

Each of these brownies is only 100 calories! How is that possible? Here is the recipe:

The Ingredients

  • 15 oz can of black beans, rinsed and drained (yes, black beans!)
  • 1/4 cup of unsweetened cocoa powder
  • 1 tsp espresso powder
  • 3/4 cup of liquid egg substitute
  • 3 Tbsp whole wheat pastry flour
  • 3/4 cup of agave nectar
  • 1 Tbsp unsalted butter
  • 1 tsp vanilla extract
  • A couple tbsp chopped walnuts (for topping)

The Directions:

  1. Mix all the ingredients for a couple minutes in a food processor or blender, except the walnuts. Pour the mix into an 8×8 pan sprayed with cooking spray, and sprinkle the walnuts on top.
  2. Bake at 350 degrees for 20 minutes.
  3. Bake at 300 degrees for an additional 5 minutes. Let cool before cutting.

So that’s it! My five favorite decadent but healthy desserts. I hope you have fun making these recipes, and I hope they make your Valentine’s Day that much sweeter. Enjoy!

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34 responses to “Five Healthy Valentine’s Day Desserts”

  1. Brownies made with black beans and a little agave? I’m saved! If I use rice flour instead of wheat, do you think that will work? Cutting down on sugar and staying relatively gluten-free (I’m not a perfectionist!)

    • Hehe yeah! And they taste amazing – you won’t believe black beans are the base of this recipe! As for using rice flour, I would think it would work, but I’ve never tried it myself. If you do end up using rice flour and it works well, definitely let me know!

      • Baked these brownies yesterday for my sons and their friends and used rice flour instead of wheat and 2 real eggs instead of an egg substitute (I keep chickens, so love the eggs).

        It took almost no time to throw them together in a food processor and get them baked. They were incredibly delicious and didn’t last long. More like a velvety chocolate treat than a traditional brownie – none of the kids turned them down. Yum. We’ll definitely bake these again.

        Not vegan, but dairy and gluten free, which is what our family needs. Thanks again for the recipe.

        • That’s awesome!! I’m so glad it turned out well using the rice flour and that your kids loved it! Thanks for letting me know πŸ™‚

          • Hi
            to these black bean brownies: I will try them only because of the ‘reviewers’ responses. I have tried them before from a friend and they were horrible. Had to throw all away. But maybe one more try because they sound rediciulously good. Thanks.

            • Sorry to hear your first try with black bean brownies wasn’t good! Let me know if you like this version!

    • Haha – sometimes I use a box mix too! But you can actually make a box mix super healthy by using 1 box of Chocolate Devil’s Food Cake Mix, and 1 15oz can of pure pumpkin. All you need is those two ingredients, combine them in a bowl, and evenly distribute into a 12 cup muffin pan lined with foil baking cups or sprayed with nonstick spray. Bake at 400 degrees for 20 min, until a toothpick inserted into a muffin comes out clean. Each brownie/muffin will only have 180 calories and 3.5g fat!

    • Yay! I’ve never used the black bean trick with boxed brownies, but I have used canned pumpkin with boxed brownies and it tastes delicious!

    • Hi Megha! Thank you so much – it’s always fun to meet fellow Picky Eaters πŸ™‚ So, for the brownies, I wouldn’t recommend using black eyed peas instead of black beans. Black beans are starchier and they are also black so they blend in well to the brownie batter. The black eyed peas are more watery and I’m worried that they might make the batter too runny. So stick to black beans if you can! Let me know how they turn out for you!

  2. This information is great. Has made me realise that I don’t need to eat bad on Valentine ’s Day. I can still enjoy the desserts but they can still be good for me. I absolutely love the recipes you have posted and can’t wait to try them out. If you have any more healthy dessert recipes I would love to look at them as I am a β€œsweet tooth.”

  3. Hi Anjali ,
    Am all set to make the brownie with black beans but if I try to substitute agave nectar for honey, should I be using the same quantity of honey ? Also, should I increase the cooking time to 25 minutes ?
    As always , I appreciate all your effort in posting these wonderful recipes.

    Thanks
    Megha

    • Hi Megha! So yes – you should be using the same quantity of agave as you would honey (it’s a 1:1 replacement ratio). For the cooking time — it’s already 25 minutes total (20 min at 350, 5 min at 300). But you should also calibrate depending on how hot your oven gets, etc. Test it after 20 minutes and depending on how cooked through they are, you can stick to the recipe, add less time or add more time. Hope that helps, let me know how they turn out!!

  4. Those brownies look awesome! I am really excited to make this but was wondering if you could substitute the espresso powder with something else? We don’t drink coffee and I wouldn’t want to add espresso powder to the recipe. Any suggestions? πŸ™‚

    • Thanks Debbie! Actually I think you can probably omit the espresso powder and maybe just add a bit more cocoa powder (like 1-2 tsp). The espresso powder just brings out the chocolate flavor a bit more, but leaving it out won’t change the recipe * too * drastically. Let me know how it turns out!!

    • Yes!! Lentil flour is amazing — such a great substitute and it doesn’t change the flavor of the cookies too much! You can buy it or grind it yourself — whatever you prefer πŸ™‚ Enjoy!

    • Thanks Shari!! I’m a huge chocolate fan too πŸ™‚ These cupcakes are absolutely amazing — you will love them!

    • Awww thank you so much Gail!! We feel very fortunate indeed πŸ™‚ I can’t wait for you to try some of these recipes – I’m sure you will love them!

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