Valentine’s Day!  The holiday of love, lust and chocolate!  Here are a few recipes to help you provide you and your loved ones with some healthier treats!  Enjoy!

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Raw Brownie Bites

Serves: 12


  • 1 cup Medjool dates pittedrawbrowniebites
  • 1/2 cup sunflower seeds unsalted, raw
  • 1/2 cup walnuts raw
  • 3 tbsp raw cacao powder or 4 tbsp cocoa powder
  • 1/2 tbsp pure vanilla extract


  1. Blend the sunflower seeds and walnuts in a food processor or high powered blender until finely ground but not a nut butter consistency.
  2. Add the cacao powder and vanilla extract and blend again until mixed evenly.
  3. Remove pits from dates.
  4. Add the the dates and process until a dough like mixture is formed. You should be able to sculpt the dough without crumbling.
  5. Using a 1 Tbsp measuring spoon, scoop the dough and roll into 12 balls.
  6. Keep in the refrigerator for 1 week or freezer for up to 1 month.
  7. Enjoy!

Amount Per Serving
Calories: 112
Fat: 6 g
Sugar: 11 g
Carbohydrate: 15 g
Fiber: 2 g
Protein: 2 g

Print Recipe

Chocolate Chia Pudding

Serves: 2


  • 4 tablespoons chia seedschocolatechiapudding
  • 1 cup almond milk
  • 3 tablespoons maple syrup
  • 2 tablespoons cacao powder
  • 1 teaspoon vanilla extract


  1. Mix all ingredients together well. It takes a little stirring time to incorporate everything.
  2. Refrigerate for at least 30 min or leave overnight.
  3. Enjoy topped with chocolate sprinkles or fresh fruit!

Amount Per Serving
Calories: 166
Fat: 8 g
Carbohydrate: 24 g
Protein: 4 g

Serves: 15
Red Velvet Filling:red velvet

  • 1 c Dates (about 25), soaked 1 hour
  • 1/2 c Shredded Beet about 1 small
  • 1/2 Large Avocado
  • 1/2 c Cocoa Powder
  • 1/4 c Coconut Oil
  • 1/2 Tbs Vanilla
  • 15 drops Vanilla Crème Liquid Stevia

White Chocolate Exterior:

  • 1/2 c or 4 oz Organic Raw Cocoa Butter
  • 1/3 c Arrowroot Powder
  • 2 tsp Coconut Cream*
  • 2 tsp Vanilla Extract
  • 1/4 tsp Vanilla Crème Liquid Stevia
  • Silicone Chocolate Heart Mold


  1. *To obtain coconut cream, I simply refrigerate a full-fat of Organic Thai-brand Canned Coconut Milk and measure off the amount of firm cream I need to make this dessert.
  2. Make Filling: In high-speed blender (I use my Vita-Mix), blend together dates, shredded beet, avocado, cocoa powder, coconut oil, vanilla and 15 drops of the vanilla crème stevia. Tamper as needed and blend until completely smooth. On parchment-lined cookie sheet, measure out 15 small ( ¼ tsp – ½ tsp) dollops of fudge and place in freezer to help quick-set filling.
  3. In medium container, smooth out the remaining fudge and store for future candy making or simply raw-fudge enjoyment.
  4. Make white chocolate: Over low heat, heat cocoa butter just until melted, stirring the entire time to prevent burning. Once melted, remove from heat and whisk in remaining ingredients. The chocolate will appear yellow, it will lighten as it firms.
  5. Once fully incorporated, add 1 tsp white chocolate to each mold. Set chocolate molds in freezer for 10 minutes or until chocolate is firm. Leave the remaining chocolate in stock pot as you will need this to remain soft/liquid for the final step.
  6. After 10 minutes, remove fudge filling and chocolate mold from the freezer. Place small dollop of fudge in the center of each mold, ensuring the filling is not touching the walls of the mold. Cover fudge filling with remaining white chocolate, approximately 1 ½ – 2 tsp in each mold. Return mold to freezer and allow chocolate to set until completely firm, approximately 10-15 minutes.
  7. Remove from mold and serve.
  8. Makes 15 truffles

Amount Per Serving

Calories: 106
Fat: 5 g
Sugar: 11 g
Carbohydrate: 16 g
Fiber: 3 g
Protein: 1 g

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One Response to Valentine’s Day (healthier) Delights!

  1. Love these raw treats! I’ve probably made fifty different versions and they’re all delicious!!

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