Valentine’s Day Dessert Recipes
Treat your Sweetheart to one of the these sweet indulgences.
Chocolate Fruit Truffles
What You Need:
- 3 cups fresh fruit strawberries, banana, pineapple, kiwi etc.
- 1 cup chopped dark chocolate or dairy-free chocolate
How To Make It:
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Slice fruit into ½ inch thick slabs then use a heart-shaped cookie cutter to cut into shapes. Alternatively, use a small melon baller to create ball shapes.
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Bring a medium pot of water to a boil, then shut off heat. Place chocolate in a separate heat-proof bowl, and set on top of the pot of hot water. Stir until chocolate has melted. Alternatively, microwave the chocolate on low for 1 minute, stir, microwave for 30 seconds more, then stir until melted.
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Use a fork or toothpicks to dip fruit into the chocolate. Place on a parchment paper-lined baking sheet.
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Set chocolate covered fruit truffles in the freezer until chocolate sets. Optionally dust with cocoa powder, or drizzle with white chocolate.
*Recipe Source: https://www.liveeatlearn.com/2-ingredient-chocolate-fruit-truffles/
Chocolate Cashew Butter Candy Cups
What You Need:
For the chocolate bottom layer
- 1 cup Enjoy Life dark chocolate chips
- 3 tbsp extra virgin coconut oil
- 3 tbsp smooth cashew butter – any smooth nut butter you like will work
For the cashew-honey-vanilla layer
- 3 tbsp coconut oil
- 1 tbsp raw honey or pure maple syrup for vegan
- 1/4 cup + 2 tbsp smooth cashew butter – again any smooth nut butter is good!
- 1 tsp pure vanilla extract
How To Make It:
Make the Chocolate Layer First:
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In a small saucepan, melt the coconut oil and the chocolate chips over low heat and stir until melted and smooth
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Add the cashew butter and stir until smooth and creamy
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Fill your silicone heart mold (or cupcake liners) about halfway up for each cup. Put the chocolate in the freezer or refrigerator while you make the second layer.
For the Cashew Butter Layer
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In another small saucepan, melt the 2nd 3 tbsp of coconut oil and the honey together over very low heat while stirring. Add the cashew butter and stir until smooth. Remove from heat, and stir in the vanilla.
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Take the mold or lined cupcake pan out of the freezer and carefully spoon a little bit of the cashew butter-honey mix into each heart over the chocolate. Take a toothpick and gently swirl the cashew layer into the chocolate (have fun with the designs!)
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Put in the freezer until completely set, then remove from freezer. You should be able to easily pop each chocolate out from the mold or cupcake liners
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Serve and enjoy! Store leftovers in the freezer or refrigerator to keep them solid. The chocolate layer will be hard and the cashew layer creamier.
*Recipe Source: https://www.paleorunningmomma.com/chocolate-cashew-butter-candy-cups-paleo-vegan/
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Recipe of the Week – Boneless Pork Chops and Veggies
Boneless Pork Chops and Veggies
You’re going to love these delicious pork chops!
What You Need:
- olive oil
- 3-4 cups small potatoes or chopped potatoes
- 3-4 cups green beans, trimmed and cleaned
- kosher salt
- black pepper
- 2 lbs. boneless thin cut pork chops
- Smokehouse Maple seasoning or other seasoning blend
How To Make It:
- Brush one large or two small rimmed baking sheets with olive oil.
- Toss potatoes with a drizzle of olive oil, salt and pepper. Add them to a section of the pan.
- Toss green beans with a drizzle of olive oil, salt and pepper. Add them to a section of the pan.
- Brush pork chops with olive oil and place in the remaining space on the pan. Sprinkle chops with seasoning.
- Place pan in a 425 degree oven for 25-30 minutes until meat is cooked through and potatoes are tender.
*Recipe Source: http://eatathomecooks.com/2015/08/boneless-pork-chops-and-veggies-sheet-pan-dinner/
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