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Valentine's Day Sweets for Everyone

It’s Valentine’s Day and it is easy to fall off track. Don’t let all the sweets distract you from your goal. Here are Valentine’s Day sweets that will satisfy the biggest sweet tooth.

Recipes courtesy of and

1. Rosey Chocolate Tart


  • 270 ml coconut cream
  • 1 teaspoon vanilla powder
  • 100 g 85-90% dark chocolate
  • pinch sea salt
  • 1 teaspoon rosewater
  • Crust
  • 1/3 cup coconut oil
  • 1/4 cup rice malt syrup
  • 2 cups shredded coconut


  1. Preheat oven to 350ºF.
  2. To make the crust, combine coconut oil, rice malt syrup and shredded coconut together in a mixing bowl. Press mixture into the base and up the sides of a quiche tart or tart tin - so that the mixture is approximately 5mm all around. Place into the oven and cook for 15-20 minutes until base is crispy (you might like to add a baking sheet lined with baking paper underneath to catch any coconut oil that drops down). Remove from the oven and set aside to cool and firm up.
  3. Meanwhile, create a double boiler by bring about an inch of water to a simmer in a small-medium pot. Set a heatproof bowl over the top of the pot, making sure the water doesn't touch the bottom of the bowl. Add in coconut cream, dark chocolate and a good pinch of sea salt. Continuously stir for approx. 5 minutes until the mixture has melted together. Remove from the heat and stir through the vanilla and rosewater.
  4. Once the tart has cooked and cooled, pour in the chocolate filling and refrigerate until ganache sets, about 2 hours. Once ready to serve, garnish with some rose petals and slice into 16 thin slices.

2. Chocolate Covered Strawberries from Scratch


  • 1/4 cup cocoa powder or raw cacao powder, sifted
  • 1/4 cup pure maple syrup (or agave)
  • 1/4 cup coconut oil (no subs)
  • 1 tbsp all-natural nut butter (I used cashew butter)*
  • 1/4 scant tsp fine grain sea salt, or to taste

Unsweetened shredded coconut, to garnish

Optional pink glaze: 1/2 cup icing (confectioner’s) sugar, 1 large strawberry, 1/2-1 tbsp strawberry jam, processed in a mini blender (makes enough to glaze about 8-10)


  1. Wash and pat the strawberries dry. Set aside.
  2. In a small pot, whisk together the maple syrup, coconut oil, nut butter, and cocoa powder over low to medium heat. Whisk for a couple minutes until all the coconut oil is melted and remove from heat.
  3. Dip strawberries into the chocolate mixture, coating most of the strawberry. Place onto a plate lined with parchment paper or on a wire rack. Repeat for the rest and sprinkle with coconut. Chill in the fridge to set.
  4. If making the pink frosting: with a mini food processor, combine the icing sugar, strawberry, and jam until smooth. You may need to add a bit more icing sugar depending on the consistency of your jam. If you don’t have a mini processor I suggest not using the whole strawberry and just mixing in a bit more jam into the icing sugar until the right consistency is achieved.
  5. Spoon the frosting into a baggie and snip off the end. Pipe frosting onto the strawberries and place back in the fridge until firm.

3. Chilled Dark Chocolate Pie with a Toasted Almond Crust and Strawberry Vanilla Compote

For the crust (adapted from pecan pie crust):

  • 3/4 cup raw almonds
  • 1/4 cup coconut oil
  • 3 tablespoons maple syrup
  • 1/4 teaspoon fine grain sea salt
  • 1/2 cup oat flour
  • 1 cup rolled oats

For the filling:

  • 1 bag dark chocolate chips (about 340 grams)
  • 1 (15-ounce) can full-fat coconut milk, chilled in fridge overnight
  • Liquid sweetener, to taste (optional – I used 2 tbsp maple syrup)
  • Pinch of salt
  • 1 teaspoon pure vanilla extract

For the strawberry compote (optional):

  • 1 pound strawberries, hulled and diced
  • 2-3 tablespoons pure maple syrup (or other sweetener), to taste
  • 1 teaspoon arrowroot powder (or cornstarch)
  • 1 vanilla bean, scraped (or 1 teaspoon vanilla extract)


  1. For the crust: Preheat oven to 350⁰F and lightly grease a 9-inch pie dish with coconut oil. Add almonds into a food processor and process until a fine crumb forms, the size of sand. Now add the coconut oil, maple syrup, salt, and oat flour and process again until the dough comes together. Finally, pulse in the rolled oats until the oats are finely chopped, but still have some texture to them. The dough should stick together when pressed between your fingers. If it doesn’t, try processing for a bit longer.
  2. With your fingers, crumble the dough evenly over the base of the pie dish. Starting from the middle, press the mixture firmly and evenly into the dish, moving outward and upward along the side of the pie dish. The harder you press the crumbs into the dish, the more it will hold together. Poke 5-6 fork holes into the bottom to let the air escape.
  3. Bake pie crust, uncovered, at 350⁰F for 10-13 minutes, until lightly golden and fragrant. Remove from oven and set aside to cool on a rack for about 20 minutes.
  4. For the filling: Chill can of coconut milk in the fridge overnight so the cream can solidify. When ready, open the can and carefully scoop out the solid white coconut cream into a pot, discarding the water. Add chocolate chips and stir until combined. Heat over low-medium heat until most of the chocolate is melted. Remove from heat and stir in the optional sweetener, salt, and vanilla until smooth.
  5. For the strawberry compote: Add diced strawberries into a pot and increase heat to medium. In a small bowl, whisk together the sweetener and arrowroot powder (or cornstarch) until no clumps remain. Add to strawberries and stir. Increase heat and bring mixture to a simmer and cook the strawberries for around 9-12 minutes or longer, until thickened and soft. Remove from heat and stir in the vanilla.
  6. Assembly: Pour chocolate filling into pie crust and smooth out. Place in the freezer, on an even surface, for a minimum of 2 hours, or until firm throughout. Allow pie to sit on the counter for 15-30 minutes before attempting to slice. Slicing the first piece of pie is quite tricky, but I promise the second slice comes out much easier! Serve the pie chilled with the optional compote on top. Wrap leftover pieces of pie in tin foil and store in the freezer for up to 1 week.


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