Thanks to Amy Poehler, there is an unofficial/official holiday called Galentine’s Day. It falls on February, 13th each year and it’s an excuse to grab your best girls and celebrate!
Show them how special they are by hosting the perfect Galentine’s Day Happy Hour! I had everyone come over after work to enjoy sparkling rosé topped with cotton candy, dark chocolate covered strawberries, brownies (gluten free and vegan), cookies (gluten free and vegan), and an enormous cheese board!
We had the best time giggling, catching up, and celebrating our friendship! I mean, who doesn’t want an excuse to hang out with your besties?
Want to throw a Galentine’s Day party? I’ve included the recipes I used below. Enjoy!
DOVE Dark Chocolate Covered Strawberries
Ingredients
- 1 bag DOVE Dark Chocolate squares
- 1 bar White chocolate
- 2 boxes Strawberries
- Sprinkles
Instructions
- Wash and dry the strawberries.
- Unwrap the bag of DOVE dark chocolates and place them in a microwave safe bowl.
- Heat in microwave for 30 seconds at a time, stirring after each heating.
- Line a cookie sheet with wax paper and set aside.
- Once the chocolate is melted throughout it’s time to dip. Hold the strawberries by the green stem and swirl around in the chocolate until each side is evenly coated.
- Place on the wax papered cookie sheet and repeat.
- Add a swirl of white chocolate or top with sprinkles.
- Refrigerate uncovered about 30 minutes or until chocolate is firm.
Raw, Gluten Free Brownies with Almond Butter Frosting
Ingredients
- 2 cups Raw Walnuts
- 2 1/2 cups Pitted Medjool dates
- 8 tbsp Raw cacao
- 1 1/2 tsp Vanilla extract
- 1/4 tsp Cinnamon
- 1/4 tsp Sea salt, plus more for sprinkling
Almond Butter Frosting
- 1/3 cup Almond butter
- 4 tbsp Maple syrup
- 1/4 cup melted coconut oil
- 1/4 cup raw cacao powder
- cacao nibs and sea salt for garnish
Instructions
- Line an 8×8 baking dish with nonstick parchment paper, leaving an inch or so overhanging the sides.
- In a food processor, combine all brownie ingredients and process until it forms a sticky crumble. You don’t want to over-process, or some of the oil will start to leak out and it may get chewy. You just want to be able to pinch the mixture in your fingers and it sticks.
- Press brownie mixture into your lined dish and press into an even layer. To get nice edges, you can fold the parchment in and run your finger along the edge.
- In a mixing bowl, whisk together all frosting ingredients. Pour over brownies in an even layer, then place in the freezer on a flat surface. Sprinkle on extra sea salt and cacao nibs, if using.
Freeze for at least 30 minutes before removing and slicing. I personally don’t cover the dish for these 30 minutes but you can! Brownies will keep tightly sealed in the refrigerator for up to 1 week or in the freezer 2 months. Enjoy!
Gluten Free Cookies
Ingredients
- 1/2 cup Coconut oil, melted
- 1/4 cup Coconut sugar
- 1 Large egg
- 1 tbsp Vanilla extract
- 1 1/4 cup Almond flour
- 1 1/4 cup Old fashioned oats
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1/4 cup cacao powder
- 1/2 cup walnuts, chopped
- 1/2 cup Raw cacao nibs
Instructions
- Preheat the oven to 350 F
- Place the coconut oil, sugar in a bowl and stir until well combined. I use my KitchenAid Mixer
- Add egg, vanilla extract and mix for another minute.
- Add rest of ingredients and stir
- Place dough mixture in freezer for 10 mins
- Use an ice-cream scoop to scoop out dough and press each cookie on a Silpat lined baking sheet.
- Bake for 15 mins
- Serve cookies warm or cold. I’ve been making these cookies for years now and they are a crowd pleaser. Enjoy!
Inspired, Maryashley