So I know I’m early in posting about this, but I wanted to give you all time to prepare. I'm pretty much in love with Valentine's Day. And its probably not for the reason that you think.
I mean, yes. I love my boyfriend. Yes, I love a day about love and flowers and red hearts and those heart shaped candied that used to say " love you forever" but not say "txt u ltr". Love them. Love.
But chocolate and candy for breakfast and lunch and dinner? I think that's a holiday we can all get behind, regardless of our relationship status. (No shame in buying yourself Valentine’s day sweets- I did this for years in absence of a significant other.)
Valentine's Day has never been a huge deal for CK and I, mostly because chocolate for breakfast is pretty much every day in the Kincaid-Sutton household. Not a joke. (See this chocolate shake here and this chocolate swirled pumpkin bread here.) I mean, I know Valentine's Day is supposed to be about love and commitment...and ummm dressing up for you man? Sure. All for that. I'm down with all of it. But I also grew up in Chicago where The St. Valentine's Day Massacre is built into every curriculum over Valentine's Day, which is so unromantic and not appropriate for elementary school students. Like...really? Really?? I hope that has changed. I start thinking about the St. Valentine’s Day Massacre well before I start thinking of something happier like Taylor Swift starring alongside Taylor Lautner.
Anyway, I created a paleo Valentine's Day recipe for you guys, which is perfect for two, and its red and pink and chocolate all over. Peeerrrfect. And it happens to be taste good too, so that's an added bonus.
This dish is a vanilla flavored cake, essentially, with pomegranate, strawberries, and cranberries. I used fresh pomegranates and cranberries, but actually used frozen strawberries since that's all I had on hand. (They worked fine.) If you prefer another fruit, I'm sure you can substitute them in, in the same ratio, and it will still come out beautifully.
I'm also not sure if you've noticed, but I actually don't have a lot of desserts with fruits listed on this site. They're great, don't get me wrong, but I'm one of those weird types of people that prefer fruit as fruit, and chocolate as like....chocolate? With cake. And cookies. With maybe some cheesecake on the side. I just am. So this is one of the few times I actually willingly have a fruit based dessert up on South of Vanilla, that is, admittedly delicious. This also has a balsamic-chocolate reduction, which sounds much harder than it is, but is actually really impressive. Date night with your guy? Yes. Absolutely. You're welcome, all you V-dayers.
Enjoy! (And Happy (early) Valentine's Day!)
Triple Berry Vanilla Bean Cake for Two with Chocolate Balsamic Drizzle
Serves 2 generously (but probably more like 4, realistically)
- 1 tbsp. coconut oil, melted
- 3 tbsp. butter, melted
- 3 tbsp. raw honey, room temperature
- 7 eggs
- ½ scraped vanilla bean (or 2 tbsp. vanilla extract)
- 1 tsp. almond extract
- 1/2 cup unsweetened almond milk
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 cup almond flour
- 4 tbsp. coconut flour
- 2/3 cup strawberries
- 1/3 cup cranberries
- 1/3 cup Pomegranate seeds
- Preheat oven to 400 degrees
- With an electric mixer, beat coconut oil, butter and honey.
- While the mixer is still mixing, add 1 egg at a time. Keep beating on medium heat until eggs are fluffy.
- Add vanilla, almond extract, and almond milk. Beat on medium speed. Mixture should be liquidy.
- Add almond flour, baking soda, and baking powder. Mix until almond flour is incorporated.
- Add coconut flour 1 tbsp. at a time, while mixing, until batter is less liquidy and all coconut flour has been absorbed.
- Grease an oval, 10-inch diameter, 4-inch thick pan. (Or you could substitute a square or round baking pan, just adjust baking times.)
- Add berries to batter and mix slightly just before pouring into greased pan.
- Pour batter into pan, and bake at 400 degrees for 32-35 minutes. A toothpick should come out clean at the center.
- Once cool enough to handle, slice into pieces and drizzle chocolate balsamic onto each piece. (optional, see recipe below). Serve with almond milk.
For Chocolate-Balsamic Reduction:
- 1 cup balsamic vinegar
- 2 tbsp. honey
- ½ cup high quality 70% dark chocolate, chopped
- In a saucepan, heat balsamic vinegar until it starts to slightly bubble.
- Reduce heat slightly, and watch the vinegar closely, constantly stirring. The volume of the vinegar will reduce by about ½.
- Add in chocolate, and stir constantly to melt.
- Once chocolate is melted, add in honey, and continue to stir until honey is melted. Make sure to watch closely, as mixture can easily burn.
- Remove immediately from heat and let cool. (Make sure to remove from heat immediately, if not the mixture will take on a taffy-like consistency and will harden when cooled.)