Are you planning and plotting your Valentines day menus yet? Here’s a selection of some of our favourites including treats and healthy sweets.
Good For You Chocolate Coconut Macaroons
This is a brilliant recipe for children to get involved with, since it’s raw and doesn’t require any cooking. You need to melt the coconut oil, but you can do that at body temperature, so it’s yummy and fun and messy and makes for delicious gifts.
Raw Lime Coconut Chocolate Bliss Balls
Another raw recipe that children can happily help you make and it’s a little more exotic than your usual run of the mill chocolate.
Raw Nutty Chocolate Mousse
In retrospect, I don’t think this should have been called mousse. It’s more of a pudding than a mousse, but it’s delicious. And it’s raw and pretty healthy too.
Healthy Chocolate Date Balls
Date balls, bliss balls, power balls… they’re pretty much the same thing, and we make them all the time. These are the foundation of most other bliss balls, and if you’d like to try other bliss ball recipes, have a look at my Bliss Balls For Beginners eBook.
Raw “Ferrero” Bliss Balls Recipe
This is one of the recipes from Bliss Balls For Beginners, and while we think this is a great recipe, the important thing is that comments on the post think so too! It’s a great alternative to sugary treats.
I hope you enjoy these healthier Valentines Day recipes!
I discovered these hazelnut and chocolate beauties quite by accident. I was trying to make hazelnut flour but left the nuts going in the food processor for too long and ended up with hazelnut butter. I added cocoa powder and coconut oil and came up with a beautiful chocolate spread alternative, which has lasted for over a month in the fridge without going off.
These are so delicious, popped in a jar with a ribbon on, they’re easily made into gifts too.
You can find this and 20 more recipes in Bliss Balls For Beginners, available here for $3.50/£2.99.
Raw “Ferrero” Bliss Balls Recipe
Recipe type: Raw, Sweets
- 75g hazelnuts
- 5g cocoa(feel free to adjust this for a more or less chocolatey result)
- 20g coconut oil
- 100g hazelnuts
- 150g dates
- 45g oats
- Blend the first set of hazelnuts to a fine crumb speed 4, 5 seconds
- Add the cocoa and coconut oil and mix on speed 9, 90 seconds
- Add the remaining hazelnuts, dates, and oats.
- Mix well about speed 4/ 20 seconds.
- The mixture looks like loose crumbs when you're done. Take a small handful, and press it together, then roll into a ball.
- You can eat it right away, but put it aside to allow the coconut oil to hold it all together, and it'll be nicer cold too.
Wild garlic fills my head with romantic images of rolling hills, blue skies and sparkling oceans – probably because of the two places I’ve found it growing in the wild. It’s a beautiful herb or plant or whatever it is. It is pungent, and fills the air with the smell of delicious food, but sweet… it’s hard to explain – a non-offensive garlic. Truly beautiful.
The flower itself is a pretty white, delicate little thing, hard to miss, and it brightens my day whenever I see it. You can eat the leaves as is – they are delicious with deli meats on fresh bread, and you can also add a bit more oil and turn it into a pesto for pasta, or even in omelettes or scones.
I hope you enjoy this beautiful plant as much as I do!
Wild Garlic And Cashew Dip
Recipe type: Dip
- 10g Wild Garlic & Flowers
- 40g Cashew
- 30g Hard Cheese
- 20g Olive Oil
- Salt and Pepper to taste
- Add the wild garlic, cashew, cheese and olive oil to your food processor.
- Blend until it's the consistency you like. Blitz for 15 - 30 seconds depending on your preferred consistency. (Thermomix®: Speed 4/ 20 - 30 Seconds)
- Season with salt and pepper
- Decorate with Ransom Flowers
It’s Valentine’s Day next week, and while don’t particularly celebrate – not my choice, I love an occasion! – there’s no reason why I can’t treat myself with something tangy, sweet, smooth and delicious, while staying guilt free.
I tested these on a few friends who were surprised when I revealed the lime. It’s not overpowering, but all works together in a beautiful ensemble of flavours. I think so anyway.
These can be rolled into balls by rolling a small ball of white, then rolling a ball of chocolate mix, flattening it in the palm of your hand, and then working it around the white ball before refrigerating. If you use a mould, a silicone one works well as you can just pop the shapes right out. We use a silicone mould similar to this one.
You don’t need a Thermomix® for this recipe, but any high powered blender will make it a quick and easy recipe to make. A regular blender or food processor will do the job too, but you may need to do it parts. I think a big part of this recipe is having it smooth.
For more flavours, perfect for Valentine’s day (like chilli and chocolate, rum and raisin, salted caramel, all sugar free and raw. There’s even a chocolate chip cookie dough one for those not feeling the love) have a look at Bliss Balls For Beginners.
Raw Lime Coconut Chocolate Bliss Balls For Valentines Day
Recipe type: Snack, Gift
- 150g Cashews
- 40g Shredded Coconut
- 10g Cocoa
- 40g Coconut Oil
- 60g Shredded Coconut
- Juice of 1 lime
- 6 Dates
- Add 150g cashews and 40g shredded coconut to a bowl.
- Mix until smooth - speed10 /30 secs
- Remove from bowl and spread on a tray or in shapes.
- Add the cocoa, coconut oil, shredded coconut, lime juice, and dates to a clean bowl.
- Mix until smooth - speed 10/30 secs
- Remove from bowl and spread over the white layer.
- Store in the fridge for long enough for the coconut oil to set, about half an hour, and serve. If gifting, keep these cool. They should be kept in the fridge if it's really hot where you are.
It’s easy to reach for comfort foods at this time of year, as the seasons change and we start going a little more insular, but there’s no reason your blackberry crumble has to be unhealthy – if fact, if you have a raw blackberry crumble, it’s fresh, good for you, and what’s more, you can make these ahead and take them out as you fancy.
I found the walnuts I used in this quite bitter, so will try different walnuts next time, or perhaps hazelnuts or something else. It’s a lovely snack to have in the freezer for when you just want something nice. These were especially good, because my daughters and I went foraging, picking the berries ourselves earlier in the day.
Take these from the freezer about half an hour before you eat them, and enjoy!
Raw Blackberry Crumble Recipe
- 1 cup walnuts/pecan nuts or cashew nuts
- ¼ cup shredded coconut
- 2 pitted dats
- ¼ tsp vanilla extract or essence
- Pinch Himalayan or rock salt
- 1 cup fresh blackberries
- 2 dates pitted dates
- 1 Tbsp honey, local preferable
- I use my Thermomix®, but any food processor that can handle nuts will do.
- To make the crumble, add the nuts, coconut, salt, dates and vanilla to the bowl and process - (10 seconds, speed 6). You want it to be a crumble, not a paste.
- Take ¾ of the mix and press into a pan, or silicone cupcake pans. Put the rest of the crumble aside.
- To make the filling, add half the blackberries into the food processor, along with dates and honey. Process until well blended. Add the remaining blackberries and mix lightly so there are still whole blackberry chunks.
- Pour the blackberry filling over the crust in the cake pan, or scoop into muffin cases and top with the remaining crumble.
- Gently press the crumble, and freeze. When it's a frozen, remove from muffin trays and place in airtight container.
- To serve, remove from freezer about half an hour before.
I’ve been teasing people with this recipe for two days now, not because I’m mean, but because I simply haven’t had the time to write it up, but here it is. We’ll call it version one, because I have some changes I want to make to it, but my
husband taster said that’ll make it a different desert, so maybe I can justify having two chocolatey puddings close to each other. No one minds, right?
First thing to remember with this desert is that despite it’s sugar free, dairy free, wheat free appearance, it’s still really high in calories, so pace yourself. On the up side, it’s so incredibly rich a few tablespoons each should do you just fine. My friend Emily wanted to top it with lemon shavings for decoration. I hadn’t thought of that, but good point, Emily! Next time.
Despite the high calorie count – see the nutritional information at the end of the post – they are at least good calories, and good for you, filled with healthy stuff.
Either way, it is utterly delicious. It absolutely ends any sugar cravings, and fulfills the sweet tooth, completely. I left this a little bit nutty, but you can make it entirely smooth by blending it longer.
Let me know what you think!
Raw Nutty Chocolate Mousse
Recipe type: Raw, Desert
- 2 cups cashews (500ml)
- 4 dates - more if you prefer a sweeter desert
- ¼ cup coconut oil (80ml)
- ¼ cup cacao powder(80ml)
- ¼ cup (80ml) + 2 tablespoons syrup of choice
- ½ cup water (125ml)
- ½ teaspoon ground ginger
- 1 teaspoon lemon juice
- Pinch of salt
- Add all the ingredients in the order listed, and blend until smooth.
- In the Thermomix®, that's speed 10 for about 90 seconds. If you want a smoother texture, blend longer.
- Scoop into serving dishes and refrigerate for at least fifteen minutes to cool it down and allow the coconut oil to set a little.
For ages I kept hearing about the benefits of Maca powder and its superfood powers. I finally got around to getting some and was full of excitement and dumped a good heaped tablespoon of it into my smoothie…YUK! Lets just say Maca has a strong flavour. So when first starting out with it, less is more! I then cut down the amount I used and it still seemed to overpower most things. It does have a slight caramel taste to it so I paired it up with these ingredients and it makes for a really yummy, comforting, but super healthy smoothie. Enjoy!
Apple Strudel Smoothie with Maca Powder
Recipe type: Breakfast
- 1 Granny smith apple, cored and quartered
- 3 Dates
- ¼ Cup Walnuts
- ½ tsp -1tsp Raw, Organic Maca powder
- ½ tsp Organic Mesquite powder
- ¼ tsp Cinnamon
- 1 Small banana
- 1-2 Cups of Milk, I usually use almond milk.
- Put everything into the Thermomix® or blender and blend until smooth.
- I start with one cup of milk and add more if it's too thick for my liking.
- Or add 2 cups and share.
These Goji, Almond and Sprouted Buckwheat balls are mostly raw, other than the choc chips. You can make your own coconut oil chocolate and then it’s completely raw! They can also be made nut free by swapping the almond meal for seeds like sunflower or pepitas. Other wise they are Vegan, Gluten free, Dairy free, Refined sugar free, Yeast free & Corn free. Can’t get much better than that!
They do call for some organization as the buckwheat needs to start the sprouting process a day or 2 before they are ready. But it’s totally worth it! These are so lovely, sweet and the buckwheat makes a nice change than just regular old nuts in the usual bliss balls (ed: the Australian version of these date balls) I make. It’s cheaper too 🙂
Goji Almond & Sprouted Buckwheat *almost* Raw Balls
Recipe type: Snack
- 1 cup medjool dates, pitted [about 14]
- ⅓ cup almond meal
- ½ cup raw buckwheat grouts, sprouted [yield: 1 cup sprouted]
- ½ cup unsweetened shredded coconut
- ¼ cup goji berries
- ¼ cup carob/chocolate chips, cacao nibs or home made chocolate or even some dried fruit like sultanas
- 2 tsp pure vanilla extract
- 1 tsp cinnamon
- pinch Himalayan rock salt
- To sprout buckwheat: place the raw buckwheat grouts in a glass container and fill with water. Place a lid on it and store it in the fridge overnight to soak. In the morning, drain and rinse.
- Drain thoroughly and leave on the counter for 24 hours.
- At the 12 hour [or so] mark, fill with water and drain again and follow the steps above.
- Your buckwheat should be ready at around 24 hours.
- Spread out onto a kitchen towel to make sure most of the moisture is removed.
- To make balls: place dates, almond meal, buckwheat, coconut, vanilla, cinnamon, and salt in a food processor.
- Process until desired consistency is met.
- Drop mixture into a large bowl and mix in goji berries and choc chips.
- Wet hands and roll the mixture into balls.
- If the mixture is too sticky, out it in the freezer for a few mins to harden up
- Store in a container in the fridge or freezer
There’s a brand of ‘chocolate’ bar that we love around here, but it’s pretty expensive. They put the ingredients and roughly the amounts on the back of the packaging though, so we’ve been trying to make them the same. I think we need some kind of cold pressing equipment to make them stick together as bars, but they work pretty well rolled into balls or made in a brownie pan.
The reason I love these for my children is that apart from the cocoa – and you can substitute it for cacao – there’s only fruit and breakfast oats in it. When my daughter refuses to have breakfast, she’ll have these, and I’m just fine with that on occasion.
Another bonus of date balls, is that they are pretty versatile. Just add the basics, and the rest is up to you.
Put them on a pretty plate, and wrap a ribbon around, and you’ve got a lovely gift too.
For twenty more date ball ideas, check out Bliss Balls For Beginners.
Chocolate Date Balls
Recipe type: Snack,Treat, Healthy
- 1 cup dates
- ½ cup raisins
- ½ to ¾ cup oats
- 2 tablespoons cocoa powder
- Something wet: a ¼ cup apple juice or 2 tablespoons peanut butter, just enough to hold the batter together.
- Optional extras:
- You can add a variety of things – nuts, dried fruit, berries
- Mix everything together in a food processor or blender.
- You want it well mixed, but not smooth.
- Either roll the batter into balls, then around a plate of coconut and place in the fridge.
- Alternatively spread it out on a baking sheet and refridgerate.
- Once set, cut into squares and enjoy.
Reposted from Diary of a First Child