Whoops — it’s Valentine’s Day. You’d like to do a little something special for your sweetie, but totally forgot. Or, like the majority of Canadians, you’re single and would love a treat — but who’s going to give it to you?
Here, to the rescue, are three sinfully good chocolate indulgences, which, amazingly, can each be made in 10 minutes or less. Even more incredibly, they are actually good for you.
“It happened to me last year,” says Jayda Siggers, the Ottawa nutritionist who came up with these winning recipes. “I suddenly realized that it was Feb. 14 and thought the boys and I should do something for Daddy.”
Her sons, then 4 and 6, helped make these chocolate hearts so, surely, you can master them too.
Not only are these treats easy and delicious, says Siggers, they contain “super foods” such as anti-oxidant- and fibre-rich cocoa nibs, as well as hemp hearts, which are full of protein and essential fatty acids.
“I love showing people that you can make better-for-you food that still tastes great,” says Siggers. “Just don’t tell them what’s in it until after they’ve eaten it.”
Raw Chocolate Truffles
Siggers says you can also add walnuts or pecans to these, or roll the balls in crushed nuts or cocoa. She dares you to eat just one.
Makes: 18 truffles
1½ cups (375 mL) medjool dates
½ cup (125 mL) coconut, unsweetened
¼ cup (50 mL) hemp hearts (walnuts or pecans)
2 tbsp (25 mL) cacao powder
2 tsp (10 mL) vanilla
1. Using a food processor, combine all ingredients until are well mixed (and make a dough ball).
2. Roll the dough into 1-inch (2.5-cm) balls. Place on a parchment-paper lined baking sheet. Eat immediately or freeze.
You can spice these up by adding chili powder or orange zest. Look for heart-shaped candy moulds at stores such as Bulk Barn, Michaels or Artistic Cake Design, or use ice-cube trays or mini-muffin tins.
Makes: 12 chocolates
1/4 cup (50 mL) coconut oil, melted (over low heat)
3 tbsp (50 mL) raw cocoa powder (or regular cocoa powder)
2 tbsp (25 mL) maple syrup
1 tsp (5 mL) vanilla extract
1. Combine all ingredients in a bowl until smooth.
2. Using a spoon, gently add chocolate mix into heart candy mould.
3. Freeze for 10 to 15 minutes.
Chocolate Avocado Pudding
Siggers says this pudding contains so many good nutrients “if my kids want to sit down and eat a whole bowl of it after school, I’m OK with that.”
Makes: 4 to 6 servings
2 ripe avocados
¼ cup (50 mL) maple syrup
¼ cup (50 mL) coconut milk (or to desired consistency)
3 heaping tbsp (50 mL) cocoa powder
Pinch of sea salt
Cacao nibs for garnish
1. Combine all ingredients in a blender or food processor until smooth.
2. Add more coconut milk, if pudding is too thick.
3. Garnish with cacao nibs and strawberry slices.
4. Serve immediately or store in the fridge for one to two days.