How do we infuse new meaning to a jaded, faded holiday?
Whether you’re single, coupled or complicated, there’s
an empowering, all-encompassing way to reclaim your V Day.

It involves scrapping the cookie cutter greeting cards and chocolate hearts and showing love and gratitude to the people in your life by actually creating from the heart.

And I’ve got just the luscious recipes for all your Val & Gal –entine needs. Because who wouldn’t want a Chocolate Souffle Body Butter, Be Still My Beet-ing Heart Red Velvet Truffles or a Raspberry Rose Cocktail Syrup on any day of the year??

FIRST UP:

BE STILL MY BEET-ING HEART RED VELVET TRUFFLESGF, GRF, DF, SOF, RSF, SF

Despite the dark chocolate decadence, these delicious raw truffles are completely guilt free. Made with antioxidant rich raw cacao, and energy giving nuts and dates, they get their gorgeous crimson hue from their secret ingredient: The sweet, immune boosting and detoxing beet root.

Makes approximately 16 truffles

  • 1 cup raw cashews, soaked for 2 hours
  • 8 pitted organic medjool dates
  • 1/2 cup raw shredded organic beets
  • 1 tablespoon raw organic cacao powder
  • 1/2 cup organic shredded unsweetened coconut

DIPPING CHOCOLATE

This homemade chocolate is made with just a few essential ingredients – virgin coconut oil, cocoa or cacao powder, and pure maple syrup. The virgin coconut oil replaces the cocoa butter found in traditional chocolate so while it needs to be kept in the freezer, it’s a great way to sneak some coconut oil into your day. You can also use any toppings you’d like – dried fruit, nuts, + seeds all work lovely. It melts much faster than regular chocolate, so be sure to keep it chilled until ready to enjoy. I prefer it straight from the freezer.

  • ¼ cup raw cacao powder
  • ¼ cup coconut oil
  • ¼ maple syrup
  • ½ teaspoon vanilla extract
  • salt to taste

In a bowl, soak the cashews for 2 hours. Drain, rinse and add them to a food processor or blender. Process until smooth. Add the dates and pulse again. Add the rest of the ingredients and process into a smooth, moist dough. Transfer the mixture to a bowl, cover and place in the refrigerator for 30 minutes. Remove from the refrigerator and hand roll to form balls. Place the balls on a plate and chill in the freezer for 30 minutes.

In a medium saucepan, melt the coconut oil over low heat. Remove from heat and whisk in the cacao powder, maple syrup and vanilla until smooth. Add a pinch of sea salt to taste.

Remove the chilled balls from the freezer. Insert a toothpick into each ball, and dip it into the molten chocolate and remove. The chocolate will begin to solidify immediately. Working swiftly, give the ball a second dip for a thicker chocolate layer. Carefully remove the toothpick and place the truffle onto a large plate. Repeat with the remaining balls. Since this chocolate melts much faster than regular chocolate, store in the freezer until serving.

BEAUTY FOOD SPOTLIGHT:

With the highest concentration of antioxidants of any other food, cacao is a veritable beauty treat that promote shiny hair, beautiful nails, and glowing skin. It also blocks the formation of wrinkles thanks to the phytochemical epicatechin..

NEXT UP:

Continue the chocolate indulgence with this irresistible

Chocolate Souffle Body Butter

AND FINISH UP:

With this versatile

Raspberry Rose Syrup

equally delicious in cocktails as it is in desserts.