Skip to main content

Gluten-Free Chocolate Recipes for Love + Valentine's Day

Gluten free chocolate recipes for valentines day


How do I love thee, Dear Reader? Let me count the ways. 

And if you wouldn't mind indulging me (just a little) let me count them in chocolate- that buttery dark bitter sweetness that coaxes even the no good very bad surliest day to soften its grip.

Consider this my gluten-free chocolate valentine to you.

For starters, let me thank you with a wake-up call. How about velvety Chocolate Muffins in bed? Served with your favorite morning beverage, of course. And for your mid-morning pick-me-up, let me tickle your fancy with a plate of crunchy pecan studded chocolate biscotti (you can dunk or not, Darling, it's up to you).

Gluten free truffle cake

For mid-afternoon, may I tempt you with a classic offering? These Chocolate Cupcakes are akin to Devil's food cake. And for the evening dessert, how about two cakes? My vegan Mexican Chocolate Cake features a hint of cinnamon. Without a huevo in sight.

Not vegan (and love truffles)? Have I got a cake for you. Slice it thin. It is not for the faint of heart. This dense, rich, holiday-worthy Truffle Cake is pure, butter and cream laden decadence. Closer to candy than cake (hence the name). But hey.

Who am I to judge?

In fact, in Jungian typology I'm a P not a J. Have you ever taken a Meyers-Briggs test? I'm a P. An INFP to be precise- which is hard for an INFP to be, I'm sorry to say. The precise part. P means perceiver. Which means I like to keep things loose. I go with the flow. I leave cupboard doors and plans open. I'm more interested in ideas than gossip. I prefer exploration over critique. I respond to creativity rather than competition. Wisdom rather than rules. I make my own mind up about what I value- based on my interior perceptions and consideration, not public consensus. My most asked question on any given day is, Why?

And I'm serious. I want to know.

Writing down recipes is a learned discipline for me. It didn't come easy. I wing it when I cook. Learning to measure ingredients (and actually write down recipes) has been a long and winding act of love.

An inclusion of a little J into my dominant P.

So that I might share. With you.
  
Want more? Let's join our P's and J's.


Gluten free chocolate recipes


There's always my classic Flourless Chocolate Cake recipe for those of you able to indulge in eggs and dairy. Top leftover slices with my New Mexican Hot Fudge Sauce and a scoop of ice cream. And just in case you may have missed these babies, I'd bake a pan of Chocolate-Pecan Brownies.

And for those avoiding eggs and dairy, I've stirred up even more chocolate trouble. My Chocolate Sorbet is swoon worthy (if I do say so). Serve with Mint Chocolate Cookies ... or my favorite Dark Chocolate Brownies made with coconut oil.

And if, like me, Dear Reader, you can never get enough sweet stuff and this offering of recipes has not satisfied your taste buds one bit, you've only to peruse these additional dessert recipes for inspiration.

But-- there's one thing I ask.

Stir with love.
Dance while you stir.
Tell the people you love, I love you.


xox

Love keeps the world on its axis.



My Fave Chocolate Recipes:

















Enjoy sugary treats in moderation. Gluten-Free Goddess 
advises consuming no more than 2 tablespoons of sugar a day.

TRENDING

My Favorite Gluten-Free Pumpkin Recipes for Fall

My Best Gluten-Free Pumpkin Recipes For Fall... The bittersweet, textured beauty of Autumn has always gripped my heartstrings, pulling me in deeper, connecting with some invisible part of me, so much more so than Spring. Much more so than summer's flirtatious pleasures. And Winter, well. She is a dark and icy mistress. That relationship has always been complicated. So unlike my truly, madly deeply love of Fall. Bake on, my friends. Tis the season for pumpkin. xox Karina

Gluten-Free Goddess Pizza Crust

PIZZA. YES. For years I've missed pizza. Not because there isn't gluten-free pizza available. It's out there. You can find it if you look hard enough. Take a gander in the frozen food aisle of your favorite natural market. Snoop around in the dairy case, next to the gluten-free bagels. You might even hit pay dirt at your local pizza joint (if they understand the ins and outs of cross contamination). So yeah. There are some choices out there. Problem is, most gluten-free pizza sucks. It's usually heavy on the chewy aspect.  Or dry as dirt. Like a cracker.  With zero flavor.  Yawningly meh.  Certainly nothing to brag about. I mean, you wouldn't eat it if you didn't have to. You know what I'm sayin'? It's okay in a pinch. If you're famished and tired on a Friday night.  But it's not exactly inspiring. So last week I started experimenting. I tweaked and baked. And lo and behold. A tasty new gluten-free pizza crust was born.  And this

Sunbutter Cookies

Here's an easy gluten-free cookie recipe made with sunflower butter- a post-modern peanut-free take on those retro peanut butter cookies your Aunt Lizzie used to make. You know, with those jars of Skippy peanut butter (or was it Jif?). Instead of using traditional peanut butter in this recipe, I used sunflower butter, which has a golden nutty flavor not unlike peanut butter, but slightly different. Kinda like peanut butter's wacky, geeky brother. You know, slightly nutty. Fun. Like a bright new bike. And they taste so good you just might want some more. Now, please. I adapted this recipe from a peanut butter cookie recipe (submitted by Erin Smith) to Beyond Rice Cakes , an easy, fun cookbook (especially for teens and students) by Vanessa Maltin, director of outreach and programming at the National Foundation for Celiac Awareness .

Pumpkin Polenta Recipe with Tomatillo-Avocado Salsa

Vegetarian pumpkin polenta with salsa fresca. The first gifts of Fall have arrived. Time to dig out the Crock Pot and your favorite flannel shirt. If you can find it, that is. It's got to be around here somewhere, right? You used it wore it to death last year. Or was that the year before? The harvest moon is playing tricks with your memory again. The crows outside in the oak trees caw like the crows in tomorrow's dream. Days turn into weeks and lunch turns into next month's breakfast. Hours spill through worm holes of time like so many episodes of Lost . And the Buddha imagines the universe. And gets it close to right . We're talking atoms, people. Particles of teeny tiny specks of even tinier teenier fragments of a single point of something so small the naked eye perceives it as invisible. Yet the Buddha perceived this. In 528 BC. I ponder this as I walk in a stream of brittle bronze oak leaves. The succession of days that adds up to a life is only a

Gluten-Free Baking Tips + Substitutions

Need wheat-free gluten-free baking tips? Help is Here. Here's what works- and what doesn't- in quirky Gluten-Free Baking and Substitution Land. From Karina, Gluten-Free Goddess®. Baking Substitutions for Wheat-Free, Gluten-Free and More Notes on GF Flours: Gluten-free non-wheat flours generally fall into three basic weights- light starch, all-purpose medium, or heavier whole grain. A blend of medium and heavy flours with some starch mixed in to lighten, tenderize, and help bind the batter or dough works best, and tastes best (too much starch can result in a gummy texture). Light, starchy GF flours include sweet rice flour, white rice flour, and the ubiquitous gluten-free starches- tapioca starch, cornstarch, potato starch (NOT potato flour, which is whole different animal) and arrowroot starch. Medium flours are akin to 'all purpose flour'- these include sorghum flour, certified gluten-free oat flour, and superfine brown rice flour. If you cannot find sorg

Gluten-Free Pumpkin Scones

Sconelicious. You heard me right. Because I know what you're craving.  I'm craving it, too. Something indulgent.  But not overly indulgent.  Sweet.  But not too sweet.  Something warm and tender, and laced with the autumnal spices you've been shaking and dashing and pinching with abandon.  Something using up that leftover half cup of pumpkin sitting in the fridge. Are you with me?  Are ya feelin' me?  Then let's get sconed. Karina xox

Best Gluten-Free Pumpkin Muffins

We found canned organic pumpkin on the store shelves this week. So be prepared for pumpkin recipes. I, for one, Darling, can't get enough. Pumpkin is my favorite fall ingredient. Maybe because it cozies up to gluten-free flours so well. It adds moisture and depth to g-free baked goods. It flirts with cinnamon and ginger like the sexiest, inscrutable movie star. You know what I'm talking about. It's not overt. Or blatant. It's not over the top. It is subtle. Secure. Pumpkin doesn't demand to be admired. Because it doesn't have to prove itself. It's not a bully flavor that crushes gentler flavors in its wake. It doesn't bark and claw to be Top Dog 24/7. It doesn't have a deep seated need to own the room, to dominate, to control the ingredients it shares a bowl with. Pumpkin goes with the flow. It likes vanilla. And it likes chocolate. You could say, it's bi-flavorful. Which happens to be a quality I admire. Even embody and