Forget true love - we all know the best part of Valentine’s Day is the candy. Cover it in chocolate, and we’re about it! But before you get swept up in all the lovey dovey advertising this month, don’t forget the most important relationship you have - the one with yourself!
No Valentine? No problem.
We invited Chef Evelyn to whip up two delicious ways to treat yourself: one for the no-bake crew and another for those who don’t mind a little whisking.
You could share with your Valentine if you wanted to, but...zero judgement if you keep these sweets all to yourself.
The Strawberry Balsamic Ice Cream Sundae is a grown and sexy take on a classic dessert. Up your flavor palate with two surprising additions: balsamic vinegar and black pepper. Trust us.
The Chocolate Almond Cake with Fresh Berries is one of those desserts that looks impressive without any of the fuss. Bonus: since the recipe calls for almond flour, it’s gluten free!
Watch our collaboration with Chef Evelyn and follow along. Below are the recipes - pin ‘em! Print ‘em! You could share with your Valentine if you wanted to, but...zero judgement if you keep these sweets all to yourself.
- Thirty minutes to an hour beforehand, combine the strawberries, balsamic vinegar, coconut sugar, and pepper in a bowl. Set aside at room temperature.
- Place a serving of the strawberries in a bowl with a scoop of ice cream on top and dust lightly with orange zest.
- Optional: garnish with a cookie or two. Or three.
- Preheat oven to 310 F and line the bottom of a 9-inch spring form pan with parchment paper.
- Slowly melt the chocolate and butter over a double-boiler.
- In a stand mixer with a whisk attachment, or by hand, whisk together the melted chocolate mixture, the cocoa powder, almond and vanilla extract, espresso powder, and sugar until combined.
- Add the almond flower and whisk until combined.
- Add the eggs one at a time, adding each egg after the first has been incorporated into the mixture.
- Pour the mixture into the spring form pan. Make sure the mixture is level and smooth on top.
- Bake for about 50 minutes.
- The cake will rise a bit and then fall back on itself once it cools. The baking time varies slightly depending on your oven, but the cake should be very moist in the center and dense once it cools. Cool before serving.
- Top with the berries. Make it cute!
- Dust with powdered sugar.
Follow @ChefEvelyn on Instagram and Snapchat to see what she’s cooking up next!
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