Valentine’s Chocolate Goodness

Valentine’s is here and with it comes the indulgence of Valentine’s Chocolate goodness!! I want to share some recipes here to help celebrate the love in our lives, and our love for chocolate! Raw unprocessed Chocolate is an anti-oxidant and is high in minerals like Magnesium. So go on and indulge…

Raw Chocolate Hazelnut Cheesecake
Makes 12 individual mini cakes [**Recipe from ‘The Sweet life’ website]

Crust
1 cup hazelnut meal
1/4 cup + 2 Tbsp raw cocoa powder
3 Tbsp maple syrup (or 2 tbsp agave nectar)
1 pinch sea salt

The Filling
2 cups raw cashews, soaked 4-6 hours and rinsed
1/4 cup + 2 Tbsp raw hazelnut butter
1/2 cup coconut oil, melted
1/2 cup maple syrup (or 1/4 cup +1 tbsp agave nectar)
1/2 cup raw cocoa powder
1/2 cup water
1/2 tsp salt

Chocolate Sauce
1/3 cup coconut oil, melted
1 tsp vanilla extract
1/4 cup maple syrup (or 3 tbsp agave nectar)
1/4 cup raw cocoa powder

For the crust, blend all the ingredients together in a food processor until it is well combined and sticks together when pressed between fingers. Press the crust into the bottom of desired pan, about 1/4 inch thick. Set aside while you’re making the filling.

In a food processor or powerful blender, mix together cashews, maple syrup, water, and sea salt. Mix until totally smooth, scraping down the sides of the processor as necessary. Add cocoa powder, hazelnut butter and coconut oil to cashew mixture and blend all together, scraping down again, until mixture is uniformly combine.

Spoon out filling on top of the crust. Place cheesecake in the freezer until solid all the way through; At least 2 hours for individual cheesecakes.

Once frozen remove cheesecake from the pan. If using silicone mold, they will easily pop out. If you have a muffin tin, run a sharp, hot knife around the edges of each cheesecake. Using knife as a lever, push down from the bottom.The cheesecakes should pop out. Place cake in the refrigerator while making the chocolate sauce.

Mix ingredients together with fork. Scoop a little onto cold cheesecake. Place back in fridge and let sauce harden. Top with hazelnuts. Serve cold

CHOCOLATE COCONUT BALLS:

1cup dates – pitted
1 cup hemp seeds
1/2 cup raw walnuts (or raw cashews)
2 cups shredded coconut (save about ½ cup for sprinkling
Zest of 1 orange (org) + 1-2tbsp of OJ
3-4 MacaSure chocolate bars (or 1 large dark chocolate bar) + 2 tbsp coconut oil

In a food processor blend; Dates, hemp seeds, walnuts, & coconut until mixed. Add more coconut if consistency is too moist & orange juice to aide in blending if necessary. Scrape into bowl & place in fridge for 1 hr until firm.

Melt chocolate w/ coconut oil. Roll date mixture into 1 inch balls, cover in chocolate & place on a cookie sheet. Sprinkle w/ extra coconut & place in freezer until firm**Enjoy!!!

I hope you enjoy these delicious Valentines’ chocolate goodness recipes as much as I do! A nice cup of ‘Hot Chocolate’ will compliment these delicious desserts or any time you feel the need; here is the recipe for my Hot Chocolate:

Add 1 Tbsp of raw cacao powder + coconut sweetener in a mug of hot water. Add a splash of Hemp or almond milk – stir and enjoy! Yum!

Happy Valentine’s <3

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About Juanita

Juanita's passion for Fitness and Nutrition has long been a part of her life. She has competed in Fitness Modelling - winning 1st place in her very first fitness competition- she is also a Registered Holistic Nutritionist receiving her designation from the Canadian School of Natural Nutrition. Juanita enjoys sharing her knowledge about the benefits of Nutrition to keep the body in balance - Holistically. She has a special interest in anti-aging and skin care. When not at BEC Juanita is often running & rollerblading on the Seawall, hanging out at the local markets. She enjoys making meals and baking vegan cookies :) Juanita Mary (RHN)

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