It’s that time of year again! Just when your waistline has recovered from the holidays, here come the chocolates, heart shaped candies and other V-Day sweets. This Valentines Day, show some love to your body with this healthy treats in our annual installment of Sweets for your Sweetie (version 5.0).
PALEO Chocolate Chip Cookies : Keep in mind these are Paleo compliant but not especially “light.” Almond flour will produce a denser, heavier cookie and pack a caloric punch. That said, nothing beats a good chocolate chip cookie.
2 c. almond flour
1/2 tsp. baking soda
1/4 tsp. kosher salt
1/4 c. butter, room temperature
1/4 c. almond butter
3 tbsp. honey
1 large egg
1 tsp. pure vanilla extract
1 c. semisweet chocolate chips
Flaky sea salt, for garnish
Preheat oven to 350º and line a baking sheet with parchment paper. In a large bowl, whisk together almond flour, baking soda, and salt. Using a hand mixer, add butter, almond butter, honey, egg, and vanilla and mix until combined.
Fold in chocolate chips, then add tablespoonfuls of batter to prepared baking sheet. Sprinkle cookies with flaky sea salt.
Bake until edges are golden, 13 to 15 minutes.
Peppermint coconut chocolate balls :
I love a good protein ball, and these are no exception!
- 1 tbsp flour of choice
- 1 tbsp cocoa powder
- 1 cup unsweetened shredded coconut, full-fat
- 1/2 cup plus 2 tbsp milk of choice or canned coconut milk
- 3 tbsp agave or pure maple syrup
- pinch stevia OR 1 additional tbsp maple syrup and cut milk back by 1 tbsp
- 1/4 tsp pure peppermint extract
- just over 1/16 tsp salt
- melted chocolate chips
Combine all ingredients except chips in a tall dish or pyrex. If using a microwave, heat two minutes. Stir, then microwave one more minute OR longer, until firm enough to scoop out into ball shapes. (Alternatively, you can cook on the stovetop until it’s firm enough to scoop out into balls.) Scoop balls onto a greased cookie tray: I used a mini cookie scoop /melon baller, but a spoon or ice-cream scoop also work. Bake at 360 F for 14-16 minutes. So they do not fall apart, be sure to let the cookies cool at least 10 minutes before removing from tray. Line a plate with wax paper and dip each cooled cookie in melted chocolate. Place the cookies on the wax paper, and refrigerate or freeze to set the chocolate. Makes 12-22 cookies, depending on the size cookie scoop used.
This is my go-to dessert at least four times a week. It also largely depends upon your taste. Before adding almond or coconut milk, it will be a chocolate sauce consistency. After adding liquid, it becomes decidedly more cake-like.
1 tsp – 1 Tbsp coconut oil
1 tsp – 1 Tbsp almond butter
1/2 – 1 whole scoop vegan chocolate or vegan cafe latte superfoods
2 Tbsp almond or coconut milk
Melt coconut and almond butter in microwave or stovetop – stir well. Mix in superfoods. Heat almond milk, add in and stir slowly. Enjoy solo or with a dollop of coconut whip. Yum!
Sea salt date breakfast cookies :
Great for on the go or kid breakfast!
for the date puree
10 medjool dates, pitted + soaked in warm water for at least 10 minutes
3 tablespoons plant milk of choice
1/2 teaspoon salt
for the cookies
1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons water)
1/2 cup almond butter
1/4 cup date puree
2 tablespoons maple syrup (or plant milk for lower sugar option)
1 medium banana, mashed
1/2 cup rolled oats
1/2 cup quinoa flakes
1 teaspoon baking powder
1/2 vanilla bean powder (or extract)
1/4 teaspoon salt
2 tablespoons chia seeds (optional)
Topping: sea salt flakes (I like Maldon)
1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
2. Drain dates and add them, along with the milk and salt, to high-powered blender or food
processor. Blend on high until smooth. (you may have to stop and scrape the sides down
3. Whisk together the flaxseed meal and water, and set aside.
4. Beat together almond butter, date puree, syrup and banana in a large bowl. Add flax egg and
mix to combine.
5. Pour in oats, quinoa flakes, baking powder, vanilla and salt, and stir together. Fold in chia
Preparation: 10 mins
Cook Time: 15 mins
Serves: 12 – 14 cookies
6. Drop 2 tablespoons of dough onto the baking sheet and repeat until no dough remains. Gently
flatten them and then sprinkle with the sea salt flakes.
7. Bake cookies on center rack for 15 – 17 minutes until edges are golden brown. Remove and
let cool on the pan for 5 minutes then transfer to a wire rack and cool completely.
8. Enjoy at room temp or slightly reheated in a microwave
Other recipes to try:
Skinny chunky monkey cookies : https://www.sixsistersstuff.com/recipe/2012/05/skinny-chunky-monkey-cookies-recipe/
Coconut almond Cookies :vegan, GF : https://www.sweetashoney.co/coconut-almond-cookies/
Chocolate Paleo Magic Cookie Bars: https://www.foodfaithfitness.com/chocolate-paleo-magic-cookie-bars-with-strawberry/
Peanut Butter Banana Cookies: GF http://www.frugalfarmwife.com/article/healthy-peanut-butter-banana-cookies/
Three ingredient oatmeal cookies : http://togetherasfamily.com/2017/01/healthy-no-sugar-added-3-ingredient-cookies/
Have a recipe to share? What did we miss? Let us know!