5 Libido Boosting Desserts (Guilt and Gluten Free!)

Low-Libido1

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 By Amber Alexander

Oh, February… Many couples take this time of year to express their feelings for each other in ways both naughty and nice.  If you are looking for new ways to spark some passion in your love life, look no further. As you plan your romantic endeavors this month, keep in mind these libido-boosting sweet treats. They are ALL delicious and are guilt and gluten free!

Frisky Fruit Salad (from: thedoctorstv.com). With a sexy mix of fruit and chocolate this recipe boosts sex hormone production and serotonin for a feel good boost!

Frisky Fruit Salad
 
Recipe type: Dessert
Ingredients
  • 2 mangoes, cubed
  • 2 papayas, cubed
  • 2 bananas, sliced thickly
  • 2 ripe pears, cubed
  • 2 cups stemmed green and red grapes combined
  • 2 pints raspberries
  • 2 oranges, separated into segments
  • 1 pint sliced strawberries
  • Chocolate sauce
  • Honey
Instructions
  1. Gently mix all fruit (except raspberries) in a large bowl.
  2. Arrange raspberries, then drizzle honey and chocolate on top.

Bonus points for making your own chocolate sauce with raw cacao.
5 Libido Boosting Desserts (Guilt and Gluten Free!)
 
Ingredients
  • 4 tbsp melted coconut oil
  • 2 tbsp honey (maple syrup works too)
  • ¼ tsp cinnamon
  • ½ tsp vanilla
  • 3 ½ tbsp raw cacao powder
Instructions
  1. In a bowl, mix the ingredients.
  2. After all ingredients are mixed, throw it in the fridge for a bit to let it thicken. Coconut oil solidifies in the fridge, so the more oil in your sauce, the faster that will happen.
  3. If it gets too hard, put the sauce in a waterproof container or bag and run it under warm water until it softens.

Chocolate Covered Strawberries (from: mydarlingvegan.com). The antioxidants packed into this sensual dessert increases blood circulation which is GREAT for sexual health.
Chocolate Covered Strawberries
 
Recipe type: Dessert
Ingredients
  • Dark Chocolate

  • 3 tbsp coconut oil, melted
  • ⅓ cup raw cacao powder
  • 1½ – 2 tbsp raw agave nectar
  • ½ tsp vanilla
  • pinch of salt

  • White Chocolate

  • 2 tbsp cashews, soaked 2-4 hours
  • ¼ cup raw cacao or coconut butter, melted
  • 2 tbsp raw agave nectar
  • ½ tsp vanilla

  • 1-16oz container of strawberries
Instructions
  1. Wash and rinse the strawberries and set aside to dry. Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a small bowl whisk together the ingredients for the dark chocolate until thick and smooth. Pour chocolate into a narrow, deep dish or glass. Dip strawberries into the chocolate allowing excess chocolate to drip off before placing on parchment paper. Repeat with all the strawberries.
  3. Place strawberries in refrigerator and allow chocolate to set for at least 1 hour.
  4. To make the white chocolate, blend together cashews, agave, and vanilla in a food processor or high-powered blender until completely smooth. With the motor running, add cocoa butter to cashew mixture. Blend until combined.
  5. Fill a paper piping cone (or a ziplock bag with the tip cut off) with white chocolate and drizzle over the chilled strawberries. Return to refrigerator for 30 minutes before serving.
  6. Store in refrigerator for up to 3 days.

Avocado Chocolate Mousse (Recipe by: Nicola Jane Hobbs). Avocados are rich in vitamin E, which has antioxidant properties, potassium, and vitamin B6, which may prevent or delay heart disease and promote better blood flow.
Avocado Chocolate Mousse
 
Recipe type: Dessert
Serves: 1 to 2
Ingredients
  • 1 large ripe avocado
  • ¼ cup raw cocoa powder
  • ¼ cup coconut milk or almond milk
  • 2 tsp stevia (or other natural sweetener)
  • 1 tsp natural vanilla extract
  • Optional extras: toasted sliced almonds, chia seeds, frozen mixed berries, cocoa nibs
Instructions
  1. Purée the avocado until smooth.
  2. Mix together the cocoa powder and milk until combined and add to the avocado.
  3. Stir in the stevia, vanilla extract, and any extra ingredients (toasted almonds add a lovely crunch, and frozen berries give the mousse a great fruity twang!) and mix well.
  4. Transfer the mousse to individual bowls and store in the fridge until ready to eat.

Sticky Cinnamon Figs (from: bbcgoodfood.com). The almonds in this recipe boost men’s sex hormone production and figs trigger pheromone production in women, increasing sex appeal on all sides.
Sticky Cinnamon Figs
 
Serves: 4
Ingredients
  • 8 ripe figs
  • large knob of butter
  • 4 tbsp clear honey
  • handful shelled almonds
  • 1 tsp ground cinnamon or mixed spice
  • mascarpone or Greek yogurt, to serve
Instructions
  1. Heat grill to medium high.
  2. Cut a deep cross in the top of each fig then ease the top apart like a flower.
  3. Sit the figs in a baking dish and drop a small piece of the butter into the center of each fruit.
  4. Drizzle the honey over the figs, then sprinkle with the nuts and spice.
  5. Grill for 5 mins until figs are softened and the honey and butter make a sticky sauce in the bottom of the dish.
  6. Serve warm, with dollops of mascarpone or yogurt.

 Gingered Black Raspberry Shortcake (adapted from: myrecipes.com). Black raspberries are a phytochemical-rich food and enhance both libido and sexual endurance.
Gingered Black Raspberry Shortcake
 
Recipe type: Dessert
Ingredients
  • 4 cups black raspberries
  • 3 tbsp granulated sugar
  • 1 tbsp fresh lime juice
  • 2 cups all-purpose gluten free flour (add ¼ tsp xanthan gum if flour mix does not already contain it)
  • 1 tbsp baking powder
  • ½ tsp salt
  • 6 tbsp chilled butter, cut into small pieces
  • 3 tbsp minced crystallized ginger
  • ¾ cup 2% reduced-fat milk
  • 1 large egg white
  • 1 tbsp water
  • 1 tbsp turbinado sugar or granulated sugar
  • ⅓ cup heavy whipping cream
  • 2 tbsp powdered sugar
Instructions
  1. Preheat oven to 400°.
  2. Combine first 3 ingredients in a medium saucepan over medium-low heat; cook 3 minutes or until berries begin to pop, stirring frequently. Set aside.
  3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Place flour, baking powder, and salt in a food processor; pulse 3 times to combine. Add butter and ginger to processor; pulse until mixture resembles coarse meal. Place mixture in a large bowl; add milk, stirring just until moist. Turn mixture out onto a lightly floured surface. Press mixture into a 7-inch circle; cut into 8 wedges. Place wedges 1 inch apart on a baking sheet. Combine egg white and 1 tablespoon water in a small bowl. Lightly brush tops of wedges with egg white mixture; sprinkle evenly with turbinado sugar. Bake at 400° for 20 minutes or until golden brown. Cool on a wire rack.
  4. Place cream in a medium bowl; beat with a mixer at medium speed until soft peaks form. Add powdered sugar, beating until stiff peaks form. Split shortcakes in half horizontally; spoon ⅓ cup berry mixture over each bottom half. Top each with 1½ tablespoons whipped cream; cover with shortcake tops.

 As someone who can’t eat gluten but LOVES to bake and cook (and has a wicked sweet tooth), I always love to try out new recipes that provide some health benefits too (or at the very least, are WAY healthier than some of the other options out there).

So treat yourself and your sweetie to some of these delicious (guilt and gluten free) treats and comment below to let me know what you think.

 

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Amber Alexander

Amber Alexander

Certified Holistic Health Coach at Graceful Existence
As a Certified Holistic Health Coach, Amber Alexander follows her passion for vibrant wellness by supporting others in cultivating greater health and joy, specializing in family nutrition and individuals recently diagnosed with autoimmune diseases and/or food sensitivities.

When not working to make the world a healthier place one person at a time, she can be found on her yoga mat breathing deeply, in her kitchen cooking up nourishing deliciousness for her family and loved ones, or out dancing in the woods. She strives everyday to do at least one thing that infuses her whole being with radiance, joy and strength and believes that a hug can solve almost any quandary.
Amber Alexander

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