Make your Valentine’s Day sweeter than ever with this duo of guilt-free chocolate decadence: satisfy your sweet tooth with red velvet truffles and coat your skin in a chocolate soufflé body butter made to luxuriate in.
Just make sure you make extras, this Love Day is about to get seriously indulgent.
These delicious guilt-free raw truffles made with antioxidant rich raw cacao, and energy giving nuts and dates, get their gorgeous crimson hue from their secret ingredient: the sweet, immune boosting and detoxifying beet root.
STEAL MY BEET-ING HEART RED VELVET TRUFFLES
*Makes approximately 16 truffles
1 cup raw cashews, soaked for 2 hours
8 pitted organic medjool dates
½ cup raw shredded organic beets
1 tablespoon raw organic cacao powder
½ cup organic shredded unsweetened coconut
This homemade chocolate is made with just a few essential ingredients – virgin coconut oil, cocoa or cacao powder, and pure maple syrup. The virgin coconut oil replaces the cocoa butter found in traditional chocolate so while it needs to be kept in the freezer, it’s a great way to sneak some coconut oil into your day. You can also use any toppings you’d like – dried fruit, nuts, + seeds all work lovely. It melts much faster than regular chocolate, so be sure to keep it chilled until ready to enjoy. I prefer it straight from the freezer.
¼ cup raw cacao powder
¼ cup coconut oil
¼ maple syrup
½ teaspoon vanilla extract
salt to taste
In a bowl, soak the cashews for 2 hours. Drain, rinse and add them to a food processor or blender. Process until smooth. Add the dates and pulse again. Add the rest of the ingredients and process into a smooth, moist dough.
Transfer the mixture to a bowl, cover and place in the refrigerator for 30 minutes.
Remove from the refrigerator and hand roll to form balls. Place the balls on a plate and chill in the freezer for 30 minutes.
In a medium saucepan, melt the coconut oil over low heat. Remove from heat and whisk in the cacao powder, maple syrup and vanilla until smooth. Add a pinch of sea salt to taste.
Remove the chilled balls from the freezer. Insert a toothpick into each ball, and dip it into the molten chocolate and remove. The chocolate will begin to solidify immediately. Working swiftly, give the ball a second dip for a thicker chocolate layer. Carefully remove the toothpick and place the truffle onto a large plate. Repeat with the remaining balls. Since this chocolate melts much faster than regular chocolate, store in the freezer until serving.
BEAUTY FOOD SPOTLIGHT
With the highest concentration of antioxidants of any other food, cacao is a veritable beauty treat that promotes shiny hair, beautiful nails, and glowing skin. It also blocks the formation of wrinkles thanks to the phytochemical epicatechin.
Let’s get real! At some point in our lives, we’ve all dreamed of slathering ourselves in chocolate. And this is the year to make it happen. This indulgent, antioxidant rich body butter, let’s you live out the fantasy–without the mess.
CHOCOLATE SOUFFLE BODY BUTTER
*Makes 1 cup
½ cup cocoa butter
½ cup coconut oil
2 tablespoons cacao powder
1 teaspoon vanilla extract
In a double boiler or in a heat safe bowl perched over a saucepan of simmering water, allow the cocoa butter and coconut oil to melt. Remove from heat and allow to cool. Stir in the cacao powder and vanilla extract. Let chill in the refrigerator for 30 minutes, then blend the butter using a whisk until fluffy.
To use, smooth the creamy butter onto skin for a moisturizing treat.
Store in a sealed glass container in a cool dry spot. For maximum freshness use within 6 months.
Happy Love Day!
JULES ARON is the 4x best-selling author of Zen and Tonic: Savory and Fresh Cocktails for the Enlightened Drinker, Vegan Cheese, Simple, Delicious, Plant-Based Cheese Recipes (recipe), Nourish and Glow (recipe) and Fresh and Pure. She holds a Masters degree from New York University, is a Certified Yoga, Qigong & Traditional Chinese Medicine Practitioner, and is a Certified Health & Nutrition Coach from The Institute of Integrative Nutrition.