A PCOS Friendly Valentine's Treat - PCOS Diva
A PCOS Friendly Valentine’s Treat

PCOS friendly dessertValentine’s Day is a special day in my house.  We celebrate with a festive Valentine’s dinner.  Saturday, I’ll be making the Maple Mustard “pink” Salmon from Week 1 of the Fall Meal Plan, Roasted Sweets and “red” Beets from week 1 of the Summer Meal Plan  and the “pink” Cauliflower Mash from the Week 5 Winter Meal Plan.  I’ll put a tiny bit of beet juice in the mash to color it pink.

We also include a healthy dose of food for the spirit.  It is our tradition to go around the table and tell one another what we love about each person.  This food will fill you in a way that no amount of chocolate cake ever will!

But speaking of chocolate cake, I want to share my Valentine’s Dessert recipe with you. It is elegant and delicious, and you can have a piece without feeling guilty.  “An indulgence is an opportunity to experience pure pleasure.”

Flourless Chocolate Cake with Raspberry Sauce

and Coconut Whipped Cream

Serve cake drizzled with Raspberry Sauce, topped with Whipped Coconut Cream and garnish with fresh raspberries and mint.

8.5 oz. bittersweet chocolate, chopped

3/4 cup organic butter

4 large eggs at room temperature, separated and divided

2 egg whites

1 tsp. vanilla

1/2 cup coconut sugar

Preheat oven to 300.  Coat a 9 inch spring form pan with cooking spray.  Melt chocolate and butter in a double boiler stir until glossy smooth.  Remove from heat and whisk in beaten egg yolks.  Beat 6 egg whites until foamy and add sugar.  Beat until stiff peaks form.  Gently fold meringue into chocolate until just combined and pour into prepared pan.  Bake 40 minutes or until toothpick comes out clean. Cool and remove from pan.

 

Raspberry Sauce

1 bag frozen raspberries

1/4 cup coconut sugar

1 T lemon juice

Combine raspberries and sugar in a saucepan. Cook until raspberries are broken down, about 10 minutes. Remove from the heat and strain through a sieve or cheesecloth to eliminate seeds.

 

Coconut Whipped Cream

Believe it or not, this is a viable alternative to whipped cream and the other non-dairy, trans-fat laden hydrogenated whipped toppings.

1 15-ounce can full-fat coconut milk

1-2 T coconut sugar

1 tsp. vanilla extract

Turn the can of coconut milk upside down and chill in the refrigerator. Open the can of coconut milk and scoop the coconut cream (avoid the liquid) into a large bowl.  Add sugar and vanilla and whip at a high speed with a mixer for about 5 minutes until the milk becomes fluffy and light with soft peaks, much like whipped cream.

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  • Kris Bohn

    Have you ever tried using coconut oil in place of butter? The CNC that I go to has me replacing butter with coconut oil because of the many health benefits of the oil.

    • Amy

      Yes, I think you would easily be able to use coconut oil.

  • Jenny

    Would it be ok to use stevia in place of coconut sugar? If so, how much?
    Thanks!

  • Leann

    Where do you get the coconut sugar?

    • Amy

      My grocery stores are starting to stock it. I have found it at Trader Joes and Costco as well.

  • Kristy

    I made this over Christmas and it is AMAZING!! Everyone loved it!!

  • Mari

    This was seriously the best cake I have EVER ever tasted or made!!! Touche!!! 🙂 yummy!!! Thanks for the share!!!

  • Mina

    Where can i get bittersweet chocolate? Does it hace to be gluten free

    • Amy Anderson Medling

      Mina, the chocolate should absolutely be gluten-free. There is no good reason for quality chocolate to contain gluten. You should be able to find bittersweet chocolate in your grocery store.

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