Love At First Bite
If the truth be known many of us would like to lump Valentine’s Day in the same ‘commercial’ basket as Mother’s Day and Father’s Day but it doesn’t have to be like that. Whilst we can show our gratitude to those we care about in many ways there is nothing like a little home ‘made with love’ to perk up the day of your children, friends, family, lovers or spouse, especially when the gesture of love comes from the heart rather than the ‘checkout’!
Cooking with love speaks loudly to those who are special as soon as the ‘currency of chocolate’ (or cheese) comes into play, which is why I decided to share a couple of decadent and quick chocolate recipes for you to enjoy making for yourself or a loved one.
For the first one we used the base recipe from ‘Food Matters’ with
- 1/2 cup melted coconut oil
- 1 tsp pure vanilla bean paste
- 1/4 cup pure organic maple syrup
- 1/2 cup of cacao powder
- 1/4 cup nut butterI mixed all the ingredients together and poured the smooth mixture into a square dish lined with baking paper.I topped it with chopped mixed nuts, sunflower seeds and goji
berries and then popped it in the freezer to set.
The second recipe we made using a slightly altered recipe from Alexx Stuart of Low Tox Life which she affectionately calls ‘freezer fudge’, using..
- 100 g coconut oil
- 100 g nut butter ( I use the pesticide free, organic nut butter from About Life)
- 40 g Naked Paleo beetroot + cacao mylk infusion (for a nice red chocolate)
- 40 g of pure organic maple syrup
- 1 tsp of pure vanilla bean paste
Once again I mixed all the ingredients together and poured the mixture into little heart shaped silicon chocolate moulds.
Both of these ‘sweet’ treats took less than 15 mins to make and contain no refined sugar, gluten or dairy.
We’re really excited to be sharing these with our family on Valentine’s Day as ‘the joy of love’ really is in the ‘giving’ rather than the ‘receiving’ 💗
‘In a world where you can be anything BE KIND’.
Linda & Jane