Love Is In the Air

Valentine’s Day is next week, which means a big focus on  showing the people you care about, how much you love and appreciate them.

A friend of mine pointed out that it is just as important to love and appreciate yourself – and that is so true!

Even better, was a suggestion I heard to give the gift of avoiding any sweets, whatsoever.

Simply because just about every store we walk into says that February 14 is a day for chocolate – is that really a must?

Well, I must admit I gave these suggestions considerable thought.

I’m all for showing myself some extra love and appreciation – along with my spouse.

I think that’s actually a lovely idea.

I also love the suggestion to honor Valentine’s Day some other way, something that does not involve chocolate, or sweets of any kind.

In the end, however, I decided that I’d rather have a little something sweet and chocolaty – in a healthy kind of way, I might add.

So, what will be on the dessert menu in my house?

I’m planning to make my favorite chocolate truffles, for starters.

That sounds decadent, I know, yet I’ve based this recipe on a couple of not-so-decadent alternatives that taste fairly decadent just the same.

You start with a paste of walnuts and dates, then add in a little cocoa powder and sweeteners, and roll in shredded coconut.

These are the perfect little bites after a meal.

You might even decide to keep these in the fridge year round, as I usually do – just to have something on hand whenever you have a craving for chocolate.

My other go-to dessert is a simple presentation of either raspberry sorbet or chocolate ice-cream (I like Coconut Bliss), topped with a little chocolate or raspberry sauce and maybe some fresh berries.

Served, of course, with a chocolate truffle on the side.

 

CHOCOLATE TRUFFLES 

Adapted from The Whole Life Nutrition Cookbook

 

2 cups raw Walnuts

1 Tbsp ground Cinnamon

3/4 cup medjool Dates, pitted

¼ cup dried Cranberries

4 -6 Tbsp cocoa powder

¼ tsp pure Vanilla extract

 

Shredded organic Coconut

 

Place the walnuts & cinnamon in a food processor and pulse until the nuts are finely ground.

Add the dates, cranberries, cocoa powder & vanilla, & continue to process until well combined.

Shape into small balls & roll in the shredded coconut, making sure each one is evenly coated.

These keep well in the fridge for a couple of weeks, but are best when eaten sooner.

Makes approximately 18.