Healthy ideas for desserts on Valentine's Day
We give you easy and healthy ideas for this February 14 Valentine's Day.
Chocolate Strawberry Cups
No-Bake – Gluten-Free – Refined Sugar-Free – Paleo – Dairy-Free – Vegan
These easy-to-make Chocolate Strawberry Cups have a coconut butter filling that tastes like fresh strawberries, thanks to the crushed freeze-dried strawberries in there! These are perfect for a Valentine’s Day dessert and so simple to whip up!
Ingredients
- ½ cup coconut oil (melted)
- ½ cup cocoa powder
- 3–4 tablespoons maple syrup (to taste)
- ½ cup coconut butter (melted)
- ½ cup freeze-dried strawberries (crushed into a powder (reserve a few whole to garnish))
Instructions
- Line a mini muffin tin with small cupcake liners. Alternatively, you can also use a peanut butter cup mold, which is what I used.
- In a liquid measuring cup, whisk together the melted coconut oil, cocoa powder, and 3 tablespoons maple syrup. Taste it, and add more maple syrup if you want it sweeter.
- Pour a small amount of the chocolate mixture into the bottom of each liner or mold cavity, until the bottom is thinly covered. Don’t use more than half the chocolate mixture for this. Place the liners in the refrigerator for about 10 minutes to harden.
- While the chocolate hardens, stir together the melted coconut butter and freeze dried strawberries. If it seems too thick, you can add a tablespoon of melted coconut oil to thin it out.
- Once the bottom layer of chocolate is hard, place about ½ teaspoon of the coconut butter mixture over the chocolate. Pour enough of the chocolate mixture over the coconut butter to cover it completely (if at any point the remaining chocolate gets too thick, warm it in the microwave for 10-15 seconds to remelt). Repeat until all are covered. Garnish with sprinkles or more freeze dried strawberries. Return to the refrigerator to harden completely.
- Store at cool room temperature, or in the refrigerator if you live in a warm climate.
Salted Almond Chocolate Truffles
No-Bake – Gluten-Free – Refined Sugar-Free – Paleo – Dairy-Free – Vegan
These Salted Almond Chocolate Truffles are sweet and creamy with a hint of salt and a delicious crunch from the almonds. You only need FOUR ingredients to make them, too. They’re a chocolate lover’s dream, and would be the perfect thing to tuck inside a box for a homemade box of chocolates :)
Ingredients
- 10 oz. dark chocolate (very finely chopped (make sure it’s dairy free to keep vegan + paleo))
- ½ cup canned coconut milk
- ½ cup finely chopped Diamond Almonds (toasted)
- ½ teaspoon flaky sea salt (or to taste)
For the coating
- 4 oz. chopped dark chocolate + 1 teaspoon coconut oil
- Cocoa powder
- Finely chopped Diamond Almonds
- Flaky sea salt
Instructions
- Place the finely chopped dark chocolate in a medium sized glass bowl. Heat the coconut milk in the microwave for about 1 minute, until it’s just beginning to bubble. Pour the coconut milk over the chocolate, making sure all the chocolate is covered.
- Let stand for 2 minutes, and then whisk until smooth. If some chunks of chocolate remain, microwave for 15 seconds and whisk again until smooth.
- Stir in the chopped almonds and sea salt. Taste, and add more sea salt is desired. Cover with plastic wrap and refrigerate until firm, about 2 hours. If the mixture gets too firm to scoop, let it soften at room temperature.
- Line a baking sheet with parchment paper and use a small scoop or melon baller to form small, 1” truffle balls. Place on the baking sheet and repeat until all of the chocolate is used.
- For the coatings: if you want a cocoa powder coating, roll the truffles in cocoa powder and shake lightly in a sieve to remove excess cocoa powder. For the nut coating, roll the truffles in the finely chopped almonds. For the chocolate coating, melt the dark chocolate and coconut oil in the microwave in 20-second increments, stirring between each, until completely smooth. Use a fork or dipping tool to dip each truffle in chocolate, letting the excess drip off before placing on the parchment. Sprinkle with flaky sea salt and let set completely in the refrigerator.
- Keep truffles stored in the refrigerator.