Valentine’s Day doesn’t have to be filled with candy hearts and boxes of cheap chocolate to be fun!  You can still make fun and tasty treats that are better for you and the kids!

These treats can also be made anytime of the year not just Valentine’s Day!

Chocolate Sunbutter Fudge with Pink Coconut Sprinkles

Fluffy Coconut Mousse with Coconut Sprinkles

Peppermint Filled Chocolates

Cupid Hearts made with Pineapple and Tangerines

Crayon Hearts

First, let me explain how to make the “pink sprinkles.”  I used Rawxy’s idea from her blog to color dried shredded coconut with beet juice to make the coconut turn pink…mine took on a sort of purple color though….it still looked super pretty!!  I just took 1 cup of dried coconut flakes and placed them in my food processor then added in drops of pure beet juice until I reached the desired color.

I placed them into my toaster oven at the lowest setting and left the door open so they didn’t cook…I just wanted them to dry out.  Place in an airtight container and use for any of the following recipes.

Chocolate Sunbutter Fudge with Pink Coconut Sprinkles

1/2 cup soaked dates

1/2 cup of the soak water from the dates

2 tbsp. Sunbutter

1 cup melted coconut oil or coconut butter

2 tbsp. cacao powder or cocoa powder

Blend dates and water until smooth.  Add in Sunbutter and coconut oil.  Pour into molds of any shape and top with pink coconut sprinkles. Place in freezer for about an hour.

Fluffy Coconut Mousse with Coconut Sprinkles

1 can full fat coconut milk that has been refrigerated for 10-12 hours

2 tbsp. maple syrup

10-20 drops of beet juice

Open the refrigerated can of coconut milk -it will be solid like in the picture.  Spoon out the solid layer and discard the water that is at the bottom of the can.  Place the thick cream into a bowl.

Add in maple syrup and beat with beaters until mixed.  Set aside 1/2 cup of the mixture.

To the remainder of the mixture add in drops of beet juice and beat.

Layer the pink and the white in a decorative glass and sprinkle with pink coconut sprinkles.

Peppermint Filled Chocolates

Chocolate:

1 cup melted coconut oil

1 tbsp. cacao powder or cocoa powder

1 tbsp. maple syrup or agave

Mix well and pour a bottom layer into molds.  Place in freezer to harden. Set the remainder of the chocolate aside.

Peppermint Filling:

1 can of coconut milk refrigerated 10-12 hours

drops of peppermint extract

2 tbsp. of maple syrup

Use the same method as the mousse recipe above except add in the drops of peppermint extract before beating with beaters.

Take harden chocolate out of freezer and place a layer of the peppermint on top.  Place back in freezer for 10 minutes.  The filling will not be solid but firm enough to pour the top layer on.  Return back to freezer for 1 hour to firm up all layers.

Cupid Hearts made with Pineapple and Tangerines

1 pineapple

1-2 small tangerines

skewers

Cut the pineapple into rounds each piece being about 1/2 -1 inch thick.  Cut off the outer layer.

Now using a knife start cutting a heart shape out of each piece.

Serve them as a tower of hearts

or arrange them on a plate

or using a skewer pierce through the heart sideways add 2 pieces of tangerines to the end.  Cut 1 segment and cut it into a triangle shape and add to the top of the skewer.

Crayon Hearts

Peel the paper off some old crayons.  Break them into smaller pieces and place them into molds.  Bake at the lowest temperature setting that your oven will allow.  Only bake until melted.

Let cool and then place into freezer to harden.  Turn molds over and pop out the crayon hearts.  I had to work with a few and use a knife to loosen.

Happy Valentine’s Day!!!
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