Treats they'll LOVE!

2020 is rolling right along and Valentine's Day is approaching quickly. I heard a report today that said people will spend $150 and up this year on presents for their loved ones. That's a lot of candy and flowers! Why not make something from the heart for the heart day? Today we'll look at sweet treats that are easy to make and full of love.


LINZER HEARTS


Your sweetheart will love these jam filled cookies.





2½ cups blanched almond flour (not almond meal)

½ teaspoon celtic sea salt

½ cup palm shortening or grapeseed oil

¼ cup honey

1 tablespoon vanilla extract

1 cup raspberry jam

Combine almond flour and salt in a food processor

Pulse in shortening, honey, and vanilla until dough forms

Between 2 pieces of parchment paper, roll out dough ¼ inch thick

Chill dough in freezer for 30 minutes

Using a heart shaped cookie cutter, cut out 2 hearts of the same size

Cut out center of one heart with a small heart shaped cookie cutter

Press thumb into solid heart to make an indentation, fill with jam

Place cut-out heart on top of jam covered heart

Bake at 350°F on a parchment paper lined baking sheet for 5-7 minutes until brown around the edges

Cool and serve

https://elanaspantry.com/linzer-hearts/


LOW CARB RED VELVET CUPCAKES


These cupcakes are perfect for Valentine's Day.





1+ 3/4 cups almond flour (Bob’s Red Mill)

2/3 cup Swerve Confectioner Sweetener (No substitutes)

2 tablespoons cocoa powder

2 teaspoons baking powder (Hain brand is grain-free)

1/2 teaspoon baking soda

2 eggs

1/2 cup + 2 tbsp whole milk (or full fat coconut milk)

3 tablespoons olive oil

1 tablespoon apple cider vinegar

1 tablespoon vanilla extract

2 tablespoons red food coloring (Watkins brand is a more natural alternative). Gel color is more concentrated, only use about 1 tsp or less.

Frosting


1 eight oz container cream cheese, room temperature (Kite Hill for dairy-free)

2.5 tablespoons butter, softened (Earth Balance Spread for dairy-free)

1 cup Swerve Confectioner Sweetener

2.5 tablespoon whole milk (or coconut milk)

1 teaspoon vanilla extract

1/8 teaspoon salt

Preheat oven to 350 degrees

Start with your wet ingredients. In a large bowl, whisk together your milk, eggs, olive oil, vanilla extract, food coloring and apple cider vinegar. Whisk until smooth, but do not over-blend.

Then sift the Swerve Confectioner, cocoa powder, baking soda and baking powder over top and incorporate into batter with whisk.

Finally, sift your almond flour into the batter-be patient, it takes just a few minutes. Using a large spoon to push it back and forth over the sieve can speed it up. When you’re down to the last bit, you can just add that in unsifted. Mix the sifted almond flour into batter until smooth. Use batter immediately.

For Cupcakes: Spoon batter into muffin liners 2/3 of the way full. Making sure your oven is preheated, bake at 350 degrees for 15 minutes, then rotate muffin tin by 180 degrees and bake for an additional 10 minutes. Keep in mind, oven times can occasionally vary, so keep an eye on them. Remove from oven and let them cool COMPLETELY before removing from pan. If you’re in a rush, place them in the freezer for 25 minutes, works like a charm!

With a hand mixer, blend together your softened cream cheese and butter.

Add milk + vanilla extract and blend again. Finally, sift in Swerve, salt and then blend one last time. Chilling the frosting will thicken it. You can also add more Swerve for a thicker texture or more milk to thin it out. *Double frosting recipe for layer cake.

Pipe or spread frosting onto cupcakes, serve and enjoy!!

https://lilaruthgrainfree.com/low-carb-red-velvet-cake-cupcakes/


CHOCOLATE MOUSSE


It's time for creamy chocolate.





FOR THE VANILLA LAYER


1 cup cashews (soaked for at least 10 min)

¾ cup coconut milk

¼ cup coconut oil

1 tbs. coconut sugar

1 tsp. Heilala vanilla powder or extract

pinch of salt

START WITH THE VANILLA LAYER


In a food processor or high power blender (we use our Vitamix) whiz the cashew, coconut milk and coconut oil until smooth.

Add the Heilala vanilla and coconut sugar and whiz til well combined.

Taste test. Yum.

Get 4 cute jars or glass bowls and pour or spoon in the first layer of vanilla mousse.

Place these jars into the fridge.

Place the vanilla filling aside.

FOR THE CHOCOLATE LAYER


½ cup coconut oil

1 tbs. raw cacao powder

1 tbs. coconut sugar

½ tsp. Heilala vanilla powder or extract

pinch of salt


NOW FOR THE CHOCOLATE LAYER


Place all the ingredients in to the food processor (don't worry about washing the excess vanilla mix, ain't nobody got time for that!).

Whiz until super smooth. The friction from the blending with allow the chocolate to melt and combine together.

Get your jars out of the fridge and pour or spoon in the first chocolate layer.

Place back in to the fridge for a couple minutes to allow the chocolate to firm up a little.

Continue this method with alternating layers of choc and vanilla until you have used all the mixture.

Top with chopped strawberries, if your jars are too small, serve the strawberries on the side.

Place the jars in to the fridge for at least an hour or prepare the day before and leave overnight.

Take out of the fridge at least 20 mins before serving as the choccy layer will be a little hard.

Top with fresh fruit.

https://themerrymakersisters.com/best-paleo-valentines-day-dessert/


AVOCADO TRUFFLES


If you haven't tried avocado and chocolate, you are in for a treat.