50+ Delightful Valentine’s Day Paleo Recipes for a Healthy Feast

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Valentine’s Day is all about celebrating love, and what better way to show your love than through a delicious, nourishing meal?

Whether you’re cooking for a special someone or preparing a festive treat to share with friends, there are plenty of ways to enjoy the holiday without compromising your health goals.

Enter paleo cuisine — a nutrient-dense, whole-foods approach that eliminates processed ingredients, gluten, dairy, and refined sugar, making it the perfect choice for a healthy yet indulgent Valentine’s Day.

In this blog post, we’ve curated over 50 Valentine’s Day paleo recipes that are not only heart-healthy but also incredibly delicious.

From breakfast to dessert, there’s something for every part of your celebration.

Whether you’re craving chocolatey treats, savory dishes, or light, refreshing options, you’ll find the perfect recipe to create a memorable meal full of love and flavor.

50+ Delightful Valentine’s Day Paleo Recipes for a Healthy Feast

Paleo recipes for Valentine’s Day prove that you don’t have to sacrifice flavor or indulgence for a healthy lifestyle.

With these 50+ delicious and nutritious recipes, you can enjoy a romantic dinner, an elegant dessert, or a cozy brunch with your loved ones — all while sticking to your paleo diet.

Whether you’re treating yourself or preparing a special meal for someone else, these recipes ensure that you celebrate the occasion in a way that nourishes your body and delights your taste buds.

Paleo Chocolate-Dipped Strawberries

Chocolate-dipped strawberries are a quintessential Valentine’s Day treat, but traditional recipes often contain dairy and refined sugars. This paleo version uses dairy-free dark chocolate and natural sweeteners, making it perfect for a romantic and healthy indulgence. The fresh, juicy strawberries paired with rich chocolate are as beautiful as they are delicious, ideal for a festive holiday dessert.

Ingredients

1 cup dairy-free dark chocolate chips (70% cocoa or higher)
1 tbsp coconut oil
12 large fresh strawberries (preferably organic)

Optional toppings: chopped nuts, shredded coconut, or crushed freeze-dried raspberries

Instructions

Wash and thoroughly dry the strawberries. Ensure they are completely dry for the chocolate to stick properly.

In a heatproof bowl, combine the chocolate chips and coconut oil.
Melt the chocolate in a microwave in 30-second intervals, stirring between each, until smooth. Alternatively, use a double boiler for melting.
Dip each strawberry into the melted chocolate, covering about two-thirds of the fruit.

Place the dipped strawberries on a parchment-lined baking sheet.
Add optional toppings while the chocolate is still wet.
Allow the chocolate to set by placing the tray in the refrigerator for 15–20 minutes.

Serve chilled or at room temperature.

These paleo chocolate-dipped strawberries are an elegant and effortless way to say “I love you” on Valentine’s Day. With just a handful of wholesome ingredients, this treat is proof that indulgence doesn’t have to come at the expense of your health. Pair with a glass of sparkling water or herbal tea for a complete romantic evening.

Paleo Heart-Shaped Beet Pancakes

Start your Valentine’s Day with a breakfast that’s as vibrant and sweet as your love! These heart-shaped beet pancakes are naturally colored with beet puree, bringing a nutrient-rich twist to traditional pancakes. Light, fluffy, and subtly sweet, they’re a feast for both the eyes and the taste buds. Perfect for anyone following a paleo diet or looking for a romantic breakfast idea.

Ingredients

1 cup almond flour
1/4 cup tapioca flour

1 tsp baking soda
2 large eggs
1/4 cup beet puree (cooked and blended beets)

1/4 cup unsweetened almond milk
2 tbsp maple syrup
1/2 tsp vanilla extract

Coconut oil for greasing the pan

Instructions

In a medium bowl, whisk together almond flour, tapioca flour, and baking soda.

In a separate bowl, mix eggs, beet puree, almond milk, maple syrup, and vanilla extract.
Gradually add the wet ingredients to the dry ingredients, stirring until a smooth batter forms.
Heat a non-stick skillet over medium heat and grease lightly with coconut oil.

Pour batter onto the skillet to form small pancakes. Use a heart-shaped mold for festive shapes.
Cook for 2–3 minutes on each side, or until bubbles form and the edges lift easily.
Serve with fresh berries and a drizzle of additional maple syrup.

These heart-shaped beet pancakes are the perfect way to start Valentine’s Day with a pop of color and flavor. Packed with nutrients and made with love, they set the tone for a day full of affection and health-conscious indulgence. Enjoy them with your favorite paleo-friendly toppings for a breakfast to remember.

Paleo Raspberry Chocolate Mousse

Creamy, rich, and irresistibly decadent, this paleo raspberry chocolate mousse is a dessert made for romance. With no dairy or refined sugar, it’s a guilt-free way to enjoy a luxurious treat. The tartness of the raspberries pairs beautifully with the deep chocolate flavor, making it an ideal Valentine’s Day dessert for two.

Ingredients

1 can full-fat coconut milk (chilled overnight)
1/4 cup unsweetened cocoa powder
3 tbsp maple syrup

1 tsp vanilla extract
1/2 cup fresh raspberries
Extra raspberries and dark chocolate shavings for garnish

Instructions

Scoop the chilled coconut cream from the top of the coconut milk can into a mixing bowl, leaving the liquid behind.
Using a hand mixer, whip the coconut cream until light and fluffy.

Add cocoa powder, maple syrup, and vanilla extract to the whipped cream. Mix until well combined.
Gently fold in the fresh raspberries, leaving a few chunks for texture.
Spoon the mousse into serving glasses and refrigerate for at least 30 minutes to set.

Before serving, garnish with extra raspberries and dark chocolate shavings.

This paleo raspberry chocolate mousse is the ultimate Valentine’s Day indulgence, combining creamy textures and bold flavors in every bite. Easy to prepare yet elegant in presentation, this dessert is sure to impress your special someone. Whether served as a sweet ending to a romantic dinner or enjoyed on its own, it’s love at first taste.

Paleo Raspberry Almond Thumbprint Cookies

These paleo raspberry almond thumbprint cookies are an irresistible Valentine’s Day treat that combines the richness of almond flour with the sweet tartness of raspberry jam. They’re soft, buttery, and naturally sweetened, making them a perfect snack for those who follow a paleo lifestyle. The thumbprint design adds a festive touch, perfect for sharing with your loved one or gifting to friends.

Ingredients

1 cup almond flour
1/4 cup coconut flour

1/4 tsp baking soda
1/4 tsp salt
1/4 cup coconut oil, melted

1 large egg
2 tbsp honey or maple syrup
1 tsp vanilla extract

1/4 cup raspberry jam (sugar-free or homemade)

Instructions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a medium bowl, combine almond flour, coconut flour, baking soda, and salt.
In a separate bowl, mix together the melted coconut oil, egg, honey, and vanilla extract.
Add the wet ingredients to the dry ingredients and stir until the dough comes together.

Roll the dough into small balls and place them on the baking sheet. Use your thumb or the back of a spoon to make an indentation in the center of each cookie.
Spoon a small amount of raspberry jam into each indentation.
Bake for 8–10 minutes, or until the edges are golden brown.

Allow the cookies to cool on the baking sheet before transferring them to a wire rack.

These raspberry almond thumbprint cookies are the perfect combination of sweet and tart, with a lovely almond flavor that complements the raspberry jam. They’re an excellent paleo-friendly option for a Valentine’s Day treat that feels indulgent but is made with wholesome ingredients. Serve them at a romantic gathering or enjoy them as a simple snack, and share the love with every bite.

Paleo Strawberry-Chocolate Fat Bombs

Fat bombs are a popular treat for those following a keto or paleo diet, and these strawberry-chocolate fat bombs are a perfect Valentine’s Day indulgence. Combining the creamy richness of coconut oil with the sweet and tangy flavor of strawberries, these bite-sized treats are both satisfying and delicious. They’re quick to make, freeze perfectly, and provide a great way to enjoy something sweet without any sugar.

Ingredients

1/2 cup coconut oil, melted
1/4 cup unsweetened cocoa powder

1/4 cup freeze-dried strawberries, powdered
1 tbsp maple syrup
1/2 tsp vanilla extract

Pinch of sea salt

Instructions

In a mixing bowl, combine the melted coconut oil, cocoa powder, freeze-dried strawberry powder, maple syrup, vanilla extract, and a pinch of sea salt. Stir until well combined.

Pour the mixture into silicone molds or a mini muffin tin.
Place the molds in the freezer and allow the fat bombs to set for about 30 minutes.
Once they’ve hardened, remove them from the molds and store them in an airtight container in the freezer until ready to serve.

These strawberry-chocolate fat bombs are a delightful Valentine’s Day treat that’s both rich and satisfying. The combination of chocolate and strawberries is a classic, and the addition of coconut oil gives these fat bombs a creamy texture that will melt in your mouth. Enjoy them as a quick snack or serve them alongside a cup of herbal tea for a perfect end to your Valentine’s Day celebration.

Paleo Raspberry Coconut Truffles

These paleo raspberry coconut truffles are rich, creamy, and packed with fruity flavor, making them the ideal Valentine’s Day treat for those with a sweet tooth. With a combination of coconut milk, freeze-dried raspberries, and coconut flakes, these truffles are a delightful and healthy indulgence. The smooth raspberry center is surrounded by a coconut shell, creating the perfect balance of sweetness and tartness.

Ingredients

1/2 cup coconut milk (full-fat, canned)
1/4 cup freeze-dried raspberries, powdered
1 tbsp honey or maple syrup

1/4 tsp vanilla extract
1 cup shredded unsweetened coconut, divided
1 tbsp coconut oil

1/2 cup dark chocolate chips (paleo-friendly)

Instructions

In a small saucepan, combine coconut milk, freeze-dried raspberry powder, honey, and vanilla extract. Heat over low heat until the mixture is warm but not boiling.

Remove from heat and stir in 1/2 cup of shredded coconut and coconut oil. Mix until well combined.
Chill the mixture in the refrigerator for about 30 minutes, or until firm enough to roll into balls.
Once chilled, scoop out tablespoon-sized portions and roll them into balls.

Melt the dark chocolate chips in a heatproof bowl over a double boiler or microwave.
Dip each truffle into the melted chocolate, ensuring it is fully coated, and then roll in the remaining shredded coconut.
Place the truffles on a parchment-lined baking sheet and refrigerate until the chocolate has hardened.

These raspberry coconut truffles are a decadent and healthy Valentine’s Day treat that combines the richness of coconut and the bright tang of fresh raspberries. With no refined sugar and using healthy fats like coconut oil, these truffles are the perfect balance of indulgence and nutrition. Serve them as an elegant treat for your loved one or keep them all to yourself—they’re sure to be a crowd-pleaser either way!

Paleo Chocolate-Covered Almonds

These paleo chocolate-covered almonds are a simple yet sophisticated Valentine’s Day treat that is sure to impress. Roasted almonds are coated in rich dark chocolate and then lightly salted for a perfect combination of sweet, salty, and crunchy. They make a delightful snack or a thoughtful gift for your loved one, all while staying true to your paleo lifestyle.

Ingredients

1 cup raw almonds
1 cup dairy-free dark chocolate chips (70% cocoa or higher)
1 tbsp coconut oil

Pinch of sea salt
1 tsp vanilla extract

Instructions

Preheat the oven to 350°F (175°C). Spread the raw almonds in a single layer on a baking sheet and roast for 10-12 minutes, or until lightly golden and fragrant.
While the almonds are roasting, melt the dark chocolate chips and coconut oil together in a heatproof bowl over a double boiler or in the microwave in 30-second intervals, stirring between each.
Once the almonds are roasted, remove them from the oven and allow them to cool slightly.

Add the roasted almonds to the melted chocolate and stir until the almonds are fully coated.
Use a fork or spoon to transfer the chocolate-covered almonds to a parchment-lined baking sheet.
Sprinkle a pinch of sea salt over the almonds and allow the chocolate to set at room temperature or place them in the refrigerator for 15–20 minutes to harden.

Once set, store the chocolate-covered almonds in an airtight container at room temperature.

These chocolate-covered almonds are the perfect sweet and salty treat for Valentine’s Day, offering a crunchy bite with a rich, smooth chocolate coating. The combination of roasted almonds and dark chocolate makes for a sophisticated, paleo-friendly snack that’s both indulgent and healthy. Whether you’re sharing them with your loved one or gifting them in a cute box, these almonds are sure to make your Valentine’s Day extra special.

Paleo Rosewater Lemon Bars

These paleo rosewater lemon bars are a fragrant and refreshing twist on the classic lemon bar. The zesty lemon filling, paired with the delicate aroma of rosewater, offers a unique and romantic dessert perfect for Valentine’s Day. With a buttery almond flour crust and a sweet-tart lemon filling, these bars are both light and satisfying, making them a delightful way to end a romantic meal.

Ingredients

For the crust:

1 1/2 cups almond flour

2 tbsp coconut flour
1/4 cup coconut oil, melted
2 tbsp maple syrup

1/2 tsp vanilla extract
Pinch of sea salt

For the filling:

3 large eggs
1/2 cup fresh lemon juice (about 3 lemons)
1/4 cup maple syrup

1/4 cup coconut flour
1 tsp rosewater
Pinch of sea salt

Instructions

Preheat the oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.
For the crust, combine almond flour, coconut flour, melted coconut oil, maple syrup, vanilla extract, and a pinch of sea salt in a mixing bowl. Stir until the mixture forms a dough.

Press the dough into the bottom of the prepared baking dish to form an even crust. Bake for 10-12 minutes, or until golden brown.
While the crust is cooling, make the filling. In a mixing bowl, whisk together the eggs, lemon juice, maple syrup, coconut flour, rosewater, and a pinch of salt.
Pour the lemon mixture over the cooled crust and return the dish to the oven. Bake for 18-20 minutes, or until the filling is set and slightly firm to the touch.

Allow the lemon bars to cool completely before slicing into squares. Garnish with extra lemon zest or a light dusting of coconut flour if desired.

These rosewater lemon bars are a fragrant and vibrant way to celebrate Valentine’s Day. The delicate floral notes of rosewater elevate the classic lemon bar, making it feel even more special and romantic. The paleo crust adds a buttery texture, while the filling provides a refreshing, tart balance to the sweetness of the maple syrup. These bars are a lovely treat for a Valentine’s Day dessert that feels indulgent yet wholesome.

Paleo Dark Chocolate Raspberry Tart

A rich and indulgent dark chocolate raspberry tart is the ultimate Valentine’s Day dessert, perfect for a romantic evening. The smooth, creamy chocolate filling is complemented by the fresh, tart raspberries on top, creating a contrast that is both decadent and refreshing. This paleo version uses wholesome ingredients like almond flour, coconut oil, and honey to make a delicious, guilt-free treat that your loved one will adore.

Ingredients

For the crust:

1 1/2 cups almond flour
2 tbsp coconut flour
1/4 cup coconut oil, melted
2 tbsp maple syrup
1/2 tsp vanilla extract

For the filling:

1 cup full-fat coconut milk
1 1/2 cups dairy-free dark chocolate chips (70% cocoa or higher)
1 tbsp maple syrup
1/2 tsp vanilla extract
Pinch of sea salt

For the topping:

1/2 cup fresh raspberries
Fresh mint leaves for garnish (optional)

Instructions

Preheat the oven to 350°F (175°C). Grease a 9-inch tart pan with coconut oil and set aside.
For the crust, combine almond flour, coconut flour, melted coconut oil, maple syrup, and vanilla extract in a bowl. Mix until a dough forms.
Press the dough evenly into the bottom and sides of the tart pan. Bake for 8-10 minutes, or until the crust is golden and set.
While the crust is cooling, make the filling. In a small saucepan, heat the coconut milk over medium heat until warm, but not boiling.
Remove from heat and stir in the dark chocolate chips until melted and smooth. Add maple syrup, vanilla extract, and a pinch of salt, mixing until well combined.
Pour the chocolate filling into the cooled crust and spread it evenly. Refrigerate the tart for at least 2 hours, or until set.
Before serving, top the tart with fresh raspberries and garnish with mint leaves if desired.

This dark chocolate raspberry tart is a rich, indulgent dessert that captures the essence of Valentine’s Day. The creamy chocolate filling pairs beautifully with the tartness of the raspberries, creating a delightful balance of flavors. With a crunchy almond flour crust and a smooth chocolate center, this paleo tart is sure to impress your special someone, making it the perfect treat for a romantic celebration.

Paleo Chocolate Dipped Strawberries

Chocolate-dipped strawberries are a timeless Valentine’s Day treat, and this paleo version is no exception. Rich dark chocolate coats fresh, juicy strawberries, creating a simple yet elegant dessert that is both decadent and healthy. This treat is perfect for anyone following a paleo diet, as it’s made with wholesome ingredients like dairy-free chocolate and sweetened with a natural sweetener. Whether enjoyed as a romantic dessert or a gift, chocolate-dipped strawberries are always a hit on Valentine’s Day.

Ingredients

12 fresh strawberries
1 cup dairy-free dark chocolate chips (70% cocoa or higher)
1 tbsp coconut oil
1/2 tsp vanilla extract (optional)
Sea salt for sprinkling (optional)

Instructions

Wash and dry the strawberries thoroughly, leaving the stems intact. Set them aside on a paper towel to dry completely.
In a heatproof bowl, melt the dark chocolate chips and coconut oil together using a double boiler or microwave in 30-second intervals, stirring between each.
Once the chocolate is smooth and fully melted, stir in the vanilla extract if desired.
Hold each strawberry by the stem and dip it into the melted chocolate, covering about two-thirds of the berry.
Place the dipped strawberries on a parchment-lined baking sheet. If desired, sprinkle a pinch of sea salt over the chocolate for an added burst of flavor.
Refrigerate the strawberries for about 30 minutes, or until the chocolate is set.
Serve immediately or store in an airtight container in the refrigerator for up to two days.

These paleo chocolate-dipped strawberries are a simple yet indulgent Valentine’s Day treat that’s sure to delight. The smooth, rich chocolate coating pairs perfectly with the freshness of the strawberries, creating a balanced and satisfying bite. These strawberries are easy to make, visually stunning, and a classic choice for a romantic, paleo-friendly dessert that both you and your loved one will enjoy.

Paleo Cherry Almond Crumble Bars

These paleo cherry almond crumble bars are a delicious combination of tart cherries and crunchy almond crumble, perfect for a Valentine’s Day treat that’s both sweet and satisfying. The almond flour-based crust and crumble create a perfect texture contrast with the juicy cherry filling. These bars are refined-sugar-free, gluten-free, and make a great paleo snack or dessert to enjoy with your loved ones.

Ingredients

For the crust and crumble:

1 1/2 cups almond flour
1/4 cup coconut flour
1/2 cup slivered almonds
1/4 cup coconut oil, melted
1/4 cup maple syrup
1/2 tsp vanilla extract
Pinch of sea salt

For the cherry filling:

2 cups fresh or frozen cherries, pitted and chopped
2 tbsp maple syrup
1 tbsp lemon juice
1 tbsp arrowroot powder (or cornstarch)

Instructions

Preheat the oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.
For the crust and crumble, combine the almond flour, coconut flour, slivered almonds, melted coconut oil, maple syrup, vanilla extract, and sea salt in a mixing bowl. Stir until the dough comes together.
Press two-thirds of the mixture into the bottom of the prepared baking dish to form an even crust.
In a small saucepan, combine the cherries, maple syrup, lemon juice, and arrowroot powder. Cook over medium heat, stirring frequently, until the cherries release their juices and the mixture thickens (about 5-7 minutes).
Pour the cherry filling over the crust, spreading it evenly. Sprinkle the remaining crumble mixture on top of the cherries.
Bake for 25-30 minutes, or until the top is golden brown and the filling is bubbly.
Allow the bars to cool completely before slicing and serving.

These paleo cherry almond crumble bars are the perfect combination of sweet and tart, with a delightful almond crumble topping that adds texture and richness. The juicy cherry filling is balanced by the nutty crust and crumble, making these bars an ideal Valentine’s Day dessert. Not only are they delicious, but they’re also paleo-friendly, gluten-free, and free from refined sugars, making them a healthier way to indulge on this special day.

Paleo Red Velvet Cupcakes

These paleo red velvet cupcakes are the perfect way to celebrate Valentine’s Day with a light, fluffy, and decadent treat. Made with almond flour and naturally colored with beetroot powder, these cupcakes are moist and slightly sweet with the rich flavor of cocoa. Topped with a creamy paleo frosting, these cupcakes will not only satisfy your sweet tooth but also bring a touch of love to the occasion.

Ingredients

For the cupcakes:

2 cups almond flour
1/4 cup coconut flour
1/4 cup unsweetened cocoa powder
1/4 tsp baking soda
1/4 tsp salt
3 large eggs
1/4 cup maple syrup
1/4 cup coconut oil, melted
1 tsp vanilla extract
1 tbsp beetroot powder (for natural red color)
1/4 cup unsweetened almond milk

For the frosting:

1/2 cup coconut cream (chilled)
2 tbsp maple syrup
1 tsp vanilla extract

Instructions

Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large bowl, combine the almond flour, coconut flour, cocoa powder, baking soda, and salt.
In a separate bowl, whisk together the eggs, maple syrup, melted coconut oil, vanilla extract, beetroot powder, and almond milk.
Add the wet ingredients to the dry ingredients and stir until fully combined.
Spoon the batter into the muffin tin, filling each cup about two-thirds full.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
While the cupcakes are cooling, prepare the frosting by whipping the chilled coconut cream, maple syrup, and vanilla extract until smooth and fluffy.
Once the cupcakes have cooled, spread the frosting on top and serve.

These paleo red velvet cupcakes are an indulgent yet healthy treat for Valentine’s Day. The use of beetroot powder gives the cupcakes their signature red color without any artificial dyes, and the almond flour base keeps them moist and flavorful. Topped with a creamy, coconut-based frosting, these cupcakes are both delicious and visually stunning, making them an ideal dessert to share with your loved one on this special day.

Paleo Raspberry Almond Tart

This paleo raspberry almond tart is a perfect blend of tart, juicy raspberries and a crunchy almond crust, making it a gorgeous and delicious dessert for Valentine’s Day. The sweet-tart raspberries contrast beautifully with the almond flour crust and almond cream filling. Completely gluten-free, dairy-free, and refined sugar-free, this tart is a showstopper dessert that is both healthy and indulgent. It’s an excellent choice for those looking for a lighter yet equally satisfying way to celebrate the holiday with loved ones.

Ingredients

For the almond crust:

1 1/2 cups almond flour
2 tbsp coconut flour
2 tbsp melted coconut oil
1/4 cup maple syrup
1/4 tsp vanilla extract
Pinch of sea salt

For the almond cream filling:

1/2 cup raw almonds, soaked overnight
1/4 cup coconut milk
2 tbsp maple syrup
1/2 tsp vanilla extract
Pinch of sea salt

For the raspberry topping:

1 1/2 cups fresh raspberries
1 tbsp maple syrup

Instructions

Preheat the oven to 350°F (175°C) and grease a tart pan or pie dish with coconut oil.
In a bowl, combine the almond flour, coconut flour, melted coconut oil, maple syrup, vanilla extract, and sea salt. Stir until the mixture forms a dough.
Press the dough evenly into the tart pan, covering the bottom and sides.
Bake the crust for 10-12 minutes, or until it turns golden brown. Remove from the oven and allow it to cool.
For the almond cream filling, drain and rinse the soaked almonds, then blend them with the coconut milk, maple syrup, vanilla extract, and sea salt in a food processor until smooth and creamy.
Spread the almond cream evenly into the cooled crust.
Top with fresh raspberries and drizzle with maple syrup for a touch of sweetness.
Refrigerate the tart for at least 1 hour before serving.

This paleo raspberry almond tart is a delicious and elegant dessert for your Valentine’s Day celebration. The almond cream filling is rich and creamy, perfectly complemented by the sweet-tart raspberries. The almond crust adds a satisfying crunch, making each bite a balanced and indulgent experience. It’s a healthy and refined dessert that looks beautiful on any table and is sure to impress your loved one.

Paleo Strawberry Shortcake

This paleo strawberry shortcake is a delightful, healthy twist on a classic dessert. The fluffy, grain-free shortcake is made from almond flour and coconut flour, giving it a tender, slightly sweet base. Topped with fresh strawberries and a coconut whipped cream, this treat is perfect for a light and refreshing Valentine’s Day dessert. It’s gluten-free, dairy-free, and refined sugar-free, so everyone can enjoy it without the guilt.

Ingredients

For the shortcakes:

1 1/2 cups almond flour
1/2 cup coconut flour
1/4 tsp baking soda
1/4 tsp salt
3 large eggs
1/4 cup maple syrup
1/4 cup coconut oil, melted
1 tsp vanilla extract

For the topping:

2 cups fresh strawberries, sliced
1 tbsp maple syrup
1 cup coconut cream (chilled)
1 tsp vanilla extract

Instructions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, combine the almond flour, coconut flour, baking soda, and salt.
In a separate bowl, whisk together the eggs, maple syrup, melted coconut oil, and vanilla extract.
Add the wet ingredients to the dry ingredients and stir until the dough forms.
Spoon the dough into 8 small mounds on the baking sheet, shaping them into shortcake-like rounds.
Bake for 15-18 minutes, or until the shortcakes are golden brown. Allow them to cool completely.
While the shortcakes cool, prepare the topping. In a bowl, mix the sliced strawberries with the maple syrup and set aside to marinate for 10 minutes.
In a chilled mixing bowl, whip the coconut cream and vanilla extract until fluffy.
Once the shortcakes have cooled, slice them in half and layer with whipped coconut cream and marinated strawberries.
Serve immediately or refrigerate until ready to enjoy.

This paleo strawberry shortcake is a perfect, lighter option for those who want a sweet, satisfying dessert without the gluten or refined sugar. The almond and coconut flour-based shortcakes are soft and tender, while the fresh strawberries and creamy coconut whipped cream create the ideal balance of flavors. This dessert is an ideal Valentine’s Day treat, full of love and flavor, but light enough to leave you feeling good after indulging.

Paleo Red Velvet Pancakes

These paleo red velvet pancakes bring the classic flavor of red velvet cake into a breakfast-friendly format. Made with almond flour and a touch of cocoa powder, these pancakes are naturally sweetened and colored with beetroot powder, making them a healthy and stunning choice for a Valentine’s Day brunch. Paired with a dairy-free cream cheese frosting, these pancakes are a decadent, romantic breakfast to start your day with love and indulgence.

Ingredients

For the pancakes:

1 cup almond flour
2 tbsp coconut flour
1/4 cup unsweetened cocoa powder
1/4 tsp baking soda
1/4 tsp salt
2 large eggs
1/4 cup unsweetened almond milk
2 tbsp maple syrup
1 tbsp beetroot powder (for color)
1 tsp vanilla extract
1 tbsp coconut oil (for cooking)

For the frosting:

1/2 cup coconut cream (chilled)
2 tbsp cashew butter
2 tbsp maple syrup
1/2 tsp vanilla extract

Instructions

In a medium bowl, whisk together the almond flour, coconut flour, cocoa powder, baking soda, and salt.
In another bowl, whisk together the eggs, almond milk, maple syrup, beetroot powder, and vanilla extract.
Combine the wet and dry ingredients, stirring until the batter is smooth.
Heat a skillet or griddle over medium heat and grease with coconut oil.
Pour small amounts of batter onto the skillet, cooking for 2-3 minutes on each side, or until golden brown and cooked through.
While the pancakes cook, prepare the frosting by combining the coconut cream, cashew butter, maple syrup, and vanilla extract in a bowl. Whip until smooth and creamy.
Stack the pancakes and top with the frosting. Serve with fresh berries if desired.

These paleo red velvet pancakes are a perfect way to celebrate Valentine’s Day in a fun and delicious way. The rich color from the beetroot powder and the smooth, creamy frosting make these pancakes both beautiful and indulgent. Whether enjoyed for a special Valentine’s Day breakfast or brunch, these pancakes are a delightful, guilt-free treat that brings all the flavors of a red velvet cake into a nourishing, paleo-friendly version.

Note: More recipes are coming soon!

50+ Delightful Valentine’s Day Paleo Recipes for a Healthy Feast