Valentines Dessert Ideas

Cookie Dough Truffles

Ingredients

• 1 cup Almond flour

• Pinch of sea salt

• 1 tbsp Coconut oil (melted)

• 1 tbsp Maple syrup

• 1 tsp Almond milk

• 1/2 tsp vVanilla extract

• 2-3 tbsp Mini dark chocolate chips

Instructions

1. Stir the almond flour and salt together in a medium bowl.

2. Add the coconut oil, maple syrup, almond milk, and vanilla and stir well to combine.

3. Fold in the chocolate chips.

4. Using your hands, roll out the dough into a dozen small balls and set onto a plate.

5. Place in the refrigerator for 30 minutes.

6. Prepare a baking sheet with parchment paper.

7. Place the dark chocolate into a microwave-safe bowl and melt in the microwave.

8. Remove the cookie dough balls from the refrigerator.

9. Use a spoon to carefully dip each ball into the melted chocolate and then place onto the parchment paper.

10. Move the baking sheet into the freezer for 30 minutes to let the chocolate harden.

11. Store in the refrigerator.

Nutrition Facts

Cookie Dough Truffles

Amount Per Serving

Calories 435 Calories from Fat 324

Mexican Chocolate Mousse

Ingredients

• 2 Ripe avocados

• 1 cup Coconut milk

• 1/2 cup Unsweetened cocoa powder

• 1/2 cup Honey

• 2 tsp Vanilla extract

• 2 tsp Cinnamon

• 1/2 tsp Ground ancho chile

Instructions

1. Combine all of the ingredients together in a blender or food processor and process until smooth.

2. Adjust honey to taste.

3. Refrigerate for at least one hour before serving.

Raw Chocolate Almond Butter Cups

Ingredients

• 1/4 cup Raw cacao powder

• 1/4 cup Coconut oil (liquid)

• 2 tbsp Honey (or maple syrup)

• 1/2 tsp Vanilla extract

• 1/4 cup Smooth almond butter

Instructions

1. Use a whisk to stir together the coconut oil, honey, and vanilla.

2. Continue whisking while adding the cacao powder until the chocolate is well blended.

3. Add paper muffin cups to a muffin tin.

4. Pour enough chocolate into the cups to just coat the bottom. Place the muffin tin in the freezer for 5-7 minutes.

5. Remove from the freezer and add a layer of almond butter on top of the chocolate.

6. Cover each cup with remaining chocolate to cover the almond butter. Smooth as much as possible.

7. Place in the freezer for at least 20 minutes. Remove the paper and serve.

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