Maybe because I was never a relationship kinda girl, but I never really agreed on how Valentine's day generally applies to lovers - It leaves so many people that are not in a relationship feeling left out! Valentine's day is also another consumeristic attempt to make us to buy more stuff. Instead I prefer to see Valentines day as a day dedicated to ALL the people in our lives that we love who make our lives special, that be a romantic partner, family members or beloved friends, this way no one feels left out in the act of receiving love. And I whole-heartedly believe that a great way to express love is through homemade food. For this reason I am sharing three very simple sweet recipes that you can prepare and gift to your loved ones as an act of appreciation and gratitude.  

COCONUT POPS


INGREDIENTS

2 c shredded coconut
3 capsules acai (optional)

You will also need:

lollipop sticks
lollipop mould


Dairy-free, gluten-free, vegan.

INSTRUCTIONS

1. Throw the shredded coconut into a food processor and turn the machine on. Let it go until the coconut liquifies (turns to butter).

2. Add the açai powder and continue to blend so it incorporates into the butter. This step is completely optional. The açai adds antioxidants and color to the pops, but they are just as good without it. 

3. Pour the butter into popsicle moulds and add a posicle stick. Make sure that the stick gets covered in the butter so its stable once it solidifies.

4. Place in the freezer for 15 min until they solidify. Then pop them straight out, ready to eat.

* Can be stored in the fridge for weeks.


ROSE & PISTACHIO CHOCOLATE


INGREDIENTS

1/2 c cacao butter
3 tbs raw cacao powder
2 tbs coconut palm sugar
2 tbs maple syrup
Pinch of himalayan salt
2 tbs dried rose petals 
2 tbs shelled pistachios

instructions

1. Start by liquifying the cacao butter gently in a saucepan over low heat. Do not let it boil!

2. Once melted, add the coconut palm sugar, maple syrup, salt and whisk thoroughly until the sugar dissolves.

3. Then add the cacao powder and continue to whisk until everything is well incorporated.

4. Remove from the heat and pour the mixture into a mould (I used a silicone bread mould, but a small baking dish lined with parchment paper will work well too).

5. Sprinkle the pistachios and rose petals over the chocolate.

6. Place in the freezer until it solidifies. Then remove from the mould and brake into pieces.

* Best kept in the fridge.


pistachio goji berry bars


ingredients

1/2 c raw almonds
1/2 shelled pistachios
8 medjool dates, pitted
2 tbs coconut oil
1/4 c goji berries
Pinch of himalayan salt

instructions

1. Place almonds in the food processor and pulse until ground.

2. With the machine on add the dates 1 by 1. Then add the coconut oil.

3. Next add the pistachios and blend again until it combines into the mix. Finally add the goji berries and salt, blend again so the gojis start to brake down and combine into the mix.

4. Line an 8x8 inch square tin (or any baking dish of a similar size) with parchment paper and trasfer the mix into it. Flatten it out with your fingers and the back of a big spoon so it creates a uniform flat layer. Freeze for 15 min. Then cut into 8 bars.

* Can be stored for weeks in the fridge.


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