Healthier Valentine’s Day Treats!

// Comments off
Facebooktwitterredditpinterestlinkedinmailby feather

Whether you’re celebrating with your love or your family or your friends, Valentine’s Day is usually filled with chocolatey goodness! Which is great… until it’s too much! I’m all about not giving up everything you love, but enjoying in moderation instead! Here are some healthier ways to enjoy your Valentine’s Day treats!

Red Velvet Cupcakes

Ingredients:
For Cupcakes:
  • 1 (15-oz.) can beets, drained
  • 1⁄3 cup extra-virgin organic coconut oil
  • 1½ tsp. pure vanilla extract
  • 1 cup unsweetened almond milk
  • 1 Tbsp. fresh lemon juice
  • 2 large eggs
  • ½ cup coconut sugar
  • ½ tsp. sea salt (or Himalayan salt)
  • 1 Tbsp. unsweetened cocoa powder
  • 1½ cup gluten-free all-purpose flour
  • ½ cup almond flour
  • 1 Tbsp. baking powder, gluten-free
For Avocado Cream Frosting:
  • 5 Tbsp. coconut sugar
  • 1 tsp. cornstarch (preferably GMO-free)
  • 2 very ripe medium avocados
  • 1 Tbsp. + 1 tsp. fresh lemon juice
  • 1½ tsp. pure vanilla extract
  • ¼ cup unsweetened cocoa powder
Directions:
  1. Preheat oven to 350º F.
  2. Line two muffin pans with eighteen muffin papers and lightly coat with spray. Set aside.
  3. Place beets, oil, extract, almond milk, lemon juice, eggs, sugar, salt, and cocoa powder in blender (or food processor); cover. Blend until smooth.
  4. With the blender running, add flour, almond flour, and baking powder. Blend until a smooth batter forms.
  5. Pour batter evenly into prepared muffin pans, filling each cup approx. ¾ full.
  6. Bake for 18 to 20 minutes, or until a toothpick inserted into center of a cupcake comes out clean.
  7. Set cupcakes aside to cool while you prepare frosting.
For Avocado Cream Frosting:
  1. Place sugar and cornstarch in blender (or food processor); cover. Blend until powdered.
  2. Add avocados, lemon juice, extract, and cocoa powder; cover. Blend until smooth peaks form.
  3. Evenly spread frosting on cool cupcakes.

Nutritional Info (Per Cupcake):

  • Calories: 180
  • Total Fat: 10 g
  • Saturated Fat: 4 g
  • Cholesterol: 20 mg
  • Sodium: 176 mg
  • Carbohydrates: 21 g
  • Fiber: 3 g
  • Sugars: 10 g
  • Protein: 3 g

Peanut Butter Chocolate Balls

Ingredients:

  • Parchment paper
  • 1 cup all-natural smooth peanut butter
  • 1 Tbsp. cornstarch (preferably GMO-free)
  • ¾ cup coconut flour
  • 2 Tbsp. pure maple syrup
  • Hot water
  • 8 oz. semisweet chocolate, 62% cocoa or higher, chopped
  • 2 tsp. extra-virgin organic coconut oil, unrefined
Directions:
  1. Line a large baking sheet with parchment paper. Set aside.
  2. Combine peanut butter, cornstarch, coconut flour, and maple syrup in a medium bowl; blend well with a spatula until mixture forms a uniform dough.
  3. Using clean hands, shape dough into twenty-four 1-inch balls; place a toothpick in the center of each ball. Place on prepared baking sheet. Refrigerate for 20 minutes.
  4. Fill small saucepan with 2 inches of water; bring to a boil over high heat. Reduce heat to low.
  5. Place a heat-proof mixing bowl over saucepan. Add chocolate and oil. Stir for 2 to 3 minutes, or until just melted. Make sure water does not splash into the bowl.
  6. Remove balls from refrigerator. Hold a ball by the toothpick and dip into chocolate, swirling to completely coat. Return to baking sheet. Repeat with each ball. (For any uncoated areas, coat carefully with a spoon dipped into chocolate.)
  7. Refrigerate for at least 1 hour, or until chocolate has hardened.
  8. Store in airtight container in the refrigerator.
Nutritional Info (Per 1 Serving)
  • Calories: 134
  • Total Fat: 9 g
  • Saturated Fat: 4 g
  • Cholesterol: 0 mg
  • Sodium: 57 mg
  • Carbohydrates: 12 g
  • Fiber: 2 g
  • Sugars: 8 g
  • Protein: 4 g

Vegan Orange Cherry Muffins

Ingredients:

  • Nonstick cooking spray
  • 1½ cups all-purpose gluten-free flour, sifted
  • ½ cup almond flour, sifted
  • 2 tsp. baking powder
  • ½ cup chopped raw walnuts
  • 1 tsp. sea salt (or Himalayan salt)
  • ¼ cup extra-virgin organic coconut oil
  • 2 Tbsp. all-natural peanut butter
  • ¾ cup pure maple syrup (preferably Grade B)
  • 1 Tbsp. finely grated orange peel (orange zest)
  • ¾ cup fresh orange juice (approx. 1 to 2 medium oranges)
  • 2 tsp. ground flaxseed
  • 1 cup thickly sliced banana, very ripe (approx. 1 large banana)
  • 1 tsp. pure vanilla extract
  • ½ cup chopped fresh cherries

Directions:

  1. Preheat oven to 375º F.
  2. Prepare 12 muffin cups by lining with muffin papers and lightly coating with spray.
  3. Combine flour, almond flour, baking powder, walnuts, and salt in a large mixing bowl; mix well. Set aside.
  4. Place oil, peanut butter, maple syrup, orange peel, orange juice, ground flaxseed, banana, and extract in blender; cover. Blend until smooth; approx. 30 seconds.
  5. Add peanut butter mixture to flour mixture; mix until just moistened. Do not overmix.
  6. Add cherries; fold until just mixed.
  7. Spoon batter into prepared muffin cups. (One-quarter cup batter should fill each cup about three-quarters full.)
  8. Bake for 18 to 20 minutes, or until tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
  9. Remove from oven; allow to cool for 5 to 10 minutes before removing muffins from pan and cooling completely on a rack. Enjoy!

Nutritional Info (Per 1 Muffin):

  • Calories: 240
  • Total Fat: 12 g
  • Saturated Fat: 5 g
  • Cholesterol: 0 mg
  • Sodium: 266 mg
  • Carbohydrates: 32 g
  • Fiber: 3 g
  • Sugars: 18 g
  • Protein: 4 g

Grilled Peaches With Marscapone

Ingredients:

  • 3 Tbsp. mascarpone cheese
  • ¼ tsp. pure vanilla extract
  • 2 Tbsp. pure maple syrup (preferably Grade B)
  • ½ medium orange, orange peel finely grated (orange zest), juice reserved
  • 2 tsp. Kentucky bourbon
  • 2 medium peaches (preferably late-season freestones)
  • Nonstick cooking spray

Directions:

  1. Beat together mascarpone and extract in a small bowl; refrigerate, covered.
  2. To make maple bourbon sauce, combine maple syrup, orange peel, orange juice, and bourbon in a small saucepan over medium-high heat. Bring to a gentle boil; cook, stirring constantly (being careful not to burn it), for approximately 5 minutes, or until sauce is reduced by half. Remove from heat. Set aside.
  3. Coat grill with spray. Preheat grill (or cast iron grill pan) on high.
  4. Cut peaches in half; remove stones.
  5. Grill peaches, flesh side down, for 12 to 15 minutes, or until you can see juices bubbling beneath the skin, flesh is slightly charred, and peaches are soft to their core. Place peaches on a serving platter.
  6. Fill each peach center with about 2 heaping teaspoons of mascarpone mixture; drizzle with maple sauce.
  7. If desired, top each with a few crystals of fleur de sel (or any large, flaky salt) and enjoy!

Nutritional Info (Per Peach Half):

  • Calories: 156
  • Total Fat: 9 g
  • Saturated Fat: 6 g
  • Cholesterol: 31 mg
  • Sodium: 34 mg
  • Carbohydrates: 15 g
  • Fiber: 1 g
  • Sugars: 14 g
  • Protein: 3 g
This entry was posted in Recipes.