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These Valentine’s Treats Are the Way to Anyone’s Heart

When February 14th rolls around, we’d be lying if we said we didn’t fall for the familiar Valentine’s Day blues…but before we get carried away, let’s get to the one tradition everyone can get on board with. Says Rezel Kaeloha, recipe developer and photographer, “These desserts don’t require anything special. Just good, healthy ingredients.” Read on for our favorite simple, healthy (yet still appropriately indulgent) recipes to make your heart sing.

Chocolate Champagne Brownie Bites

A healthy yet decadent bite of chocolate and champagne.

Monte Carlos

These cookie sandwiches hail from Australia and are made with tangy raspberry chia jam and vanilla frosting sandwiched between buttery coconut cookies.

Rosewater Paciencia Cookies (Filipino Meringue Cookies)

These Filipino meringue cookies are served during special celebrations, we added a little more flair to the recipe by adding in some rosebuds and rosewater. “Pacencia” translates to patience, it could be because you need a little bit of patience to get the egg whites nice and stiff and to add the sugar very slowly.

Chocolate Champagne Brownie Bites

  • Servings: 12 mini bites
  • Units:

Ingredients for the Brownie Bites

  • 1/2 cup 118 ml Almond Flour
  • 1/4 cup 59 ml Beet Powder
  • 1/4 cup 59 ml Raw Cacao Powder
  • 1/4 tsp Baking Powder
  • 1/4 tsp Pink Himalayan Salt
  • 1/3 cup 79 ml Almond Butter
  • 1/4 cup 59 ml Melted Vanila Ghee
  • 1/4 cup 59 ml Date Syrup (or sub Maple Syrup)
  • 1 tsp Vanilla Paste
  • 1 Tbsp Nut Milk (almond or cashew)
  • 1 egg

Ingredients for the Champagne Topping

  • 8 5/6 oz 250 g Dark Chocolate Bar cut into small pieces
  • 1/4 cup 59 ml Champagne

For the brownies

-Pre-heat oven to 325 degrees. Coat a mini muffin pan with coconut spray.

-In a large bowl, place the almond flour, beet powder, cacao powder, baking powder and salt and whisk until fully blended. Set aside.

-In a separate bowl, place the almond butter, melted ghee, egg, date syrup, vanilla paste, and nut milk. Whisk until fully blended.

-Pour the dry ingredients into the bowl of wet ingredient and mix well with a spatula.

-Scoop the batter out of the bowl with a mini ice cream scooper into each of the muffin tins and bake for 15 minutes.

-Let them rest in the tin for 5 minutes then take out and cool on a wire rack.

For the topping

-In a small sauce pan put the dark chocolate pieces and champagne to melt on low heat. Once melted take off the heat and cool to room temperature. Using a whisk whip until soft and fluffy. Top each of the brownies with the champagne topping.

Photos by Rezel Kealoha