4 Valentine’s Treats
TO MELT YOUR HEART
… oh my!
Whether you’re celebrating the day of love with a Galentine’s get-together, a romantic couple’s dinner, or in cozy jammies on the couch with your four-legged friends 🐶 there’s one thing that every Valentine’s celebration needs…
Dessert!
From protein brownies (with a secret ingredient!) to avocado chocolate truffles, today’s 4 Valentine’s treats has an option your tastebuds will love. These sweet and creative recipes emphasize protein, fiber, and healthy fats while focusing on simplicity.
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12 large strawberries
1 container (5.3 oz) Plain Greek yogurt
2 tsp honey
Sliced almonds
Instructions
Wash strawberries and pat dry. Cut off the green top of each strawberry, and carefully scoop out the core.
In a small bowl, mix together the yogurt and honey.
Spoon yogurt mix into center of each strawberry. Sprinkle with sliced almonds.
Serve immediately, or refrigerate up to 2 hours before serving.
Ingredients:
2 Tbsp. Kahlua
1 Tbsp. Instant coffee granules (optional)
2 (12-oz.) packages of light extra-firm silken tofu
1/2 C. baking cocoa
1/2 C. pure maple syrup
1 Tbsp. vanilla extract
1 tsp. ground cinnamon
Directions:
- Heat the Kahlua in a small saucepan. Add the coffee granules and stir to dissolve completely. Combine the tofu with the baking cocoa, maple syrup, vanilla and cinnamon in a food processor fitted wit ha metal blade.
- Add the coffee fixture and process for 7-10 minutes or until thickened and smooth. Spoon into a bowl and chill for 20 minutes or longer. Garnish with raspberries and fresh mint.
- For a nice presentation, alternate layers of the mousse with Siggi’s fat-free greek vanilla yogurt.
Yields 6 servings.
Ingredients:
1 medium avocado, mashed
1 cup cacao nibs
pinch sea salt
2-3 Tablespoons cocoa powder
Instructions
Put avocado and salt in a food processor, and pulse a few times.
Put cacao nibs in a separate microwave-safe bow. Melt them in the microwave in 30-second intervals, sitrring in-between.
Once melted, pour chocolate into the food processor with the avocado mixture.
Pulse until combined.
Place the bowl of the food processor in the fridge for 30 minutes and chill.
Roll into 1-inch balls.
In a separate bowl, put cocoa powder.
Roll truffle balls in cocoa powder until coated.
Place on parchment paper and put in fridge until ready to serve.
Makes 20 truffle balls.
INGREDIENTS:
– 1 (15-oz.) can black beans, drained and rinsed
– 3 large eggs
– 3 Tbsp. coconut oil
– 3/4 C. granulated sugar
– 3/4 C. semi-sweet chocolate chips
– 1/2 C. unsweetened cocoa powder
– 1 tsp. vanilla extract
– 1/2 tsp baking powder
– Pinch salt
– Pomegranate seeds to top
DIRECTIONS:
1. Preheat the oven to 350°F. Lightly oil or coat an 8 x 8-inch baking pan or dish with nonstick cooking spray and set aside.
2. Place the black beans in the bowl of a food processor and process until smooth and creamy. Add the eggs, oil, sugar, cocoa powder, vanilla extract, peppermint extract as desired, baking powder, and salt and process until smooth. Add 1/2 cup of the chips and pulse a few times until the chips are incorporated.
3. Pour the batter into the prepared pan, smooth the top with a rubber spatula, and sprinkle with the remaining 1/4 cup chocolate chips.
4. Bake 30 to 35 minutes, or until the edges start to pull away from the sides of the pan and a toothpick inserted in the center comes out clean. Cool in the pan before slicing into 2-inch squares. Top with pomegranate seeds.
Roses are Red…
SAVINGS ARE SWEET
