In honor of Valentine’s day, TSSM has two popular chocolate dessert recipes thanks to Naturally Lara!
All of Lara’s recipes are vegan, gluten-free, and refined-sugar free!
Below you’ll find one recipe just for you mamas and another for your kiddos. Take advantage of this rainy day and get started on these great treats for Valentine’s Day!
First up, the Millionaire’s Shortbread. This delicious treat is a spin-off of the classic British dessert, Millionaire’s Shortbread, yet it is a lot healthier and free from dairy, gluten, and refined-sugar– but still super delicious. For your little Valentine’s, we have Chocolate Turtles. Enjoy & Spread the love!
For Mom: Millionaire’s Shortbread
-1 cup almond flour
-1 cup oat flour
– splash of vanilla
-sprinkle of sea salt
-5 tbsp of maple syrup
-1.5 cups medjool dates
-1/2 cup water
-1/2 cup peanut butter
-1 vegan dark chocolate bar
- In a bowl, mix together the almond flour, oat flour, vanilla, sea salt, and maple syrup until it becomes a dough-like consistency.
- Line a tray with tinfoil, and gently press the dough for the biscuit base into the tray. Then set aside.
- For the caramel center, in a food processor blend the medjool dates, water, and peanut butter until it becomes smooth and creamy.
- With a spatula, gently cover the biscuit base with the caramel. Once the biscuit is completely covered, set aside.
- For the chocolate, over a bain-marie melt one bar of vegan dark chocolate until it is smooth.
- Then pour the melted chocolate over your caramel and smooth it out in order to cover the whole tray. Sometimes I like to garnish it with some coconut flakes, cacao nibs, or chocolate chips!
- Place in the fridge to set for an hour, or until the chocolate has hardened.
- Slice up and enjoy!
Chocolate Turtles Ingredients:
-1.5 cups of medjool dates
1/2 cup peanut butter
-1/2 cup water
-1/4 cup maple syrup
-1 cup of pecans.
-2 vegan chocolate bars
-1 tbsp coconut oil
-1 tbsp maple syrup
- Preheat the oven to 350 degrees fahrenheit.
- Blend the medjool dates, peanut butter, and water in a food processor until smooth.
- Once everything has blended, scoop about 1/2 tbsp of “caramel” for each turtle onto a tray lined with parchment paper.
- Now that our caramel is sorted, let’s start working on our pecans! Line a tray with parchment paper and pour 1/4 cup maple syrup onto 1 cup of pecans. Evenly coat each pecan with maple syrup by mixing it up with a spoon.
- Now place in the oven to bake for 5 minutes. Be careful they burn quickly!
- Now place 2 pecans on top of each turtle and another 2 popping out of the sides.
- Now for the final part of these indulgent bites…. the chocolate!! Melt 2 bars of chocolate, the coconut oil, and the maple syrup over a Bain-marie on low heat.
- Once all the chocolate has melted, carefully spoon about a tbsp or 2 of chocolate over each turtle, until the pecans are somewhat covered.
- Once done with covering all turtles with chocolate, sprinkle with a little sea salt, and place your tray in the freezer to set overnight.
* A bain-marie is when you take a saucepan and fill it up halfway with water and then place a heatproof bowl over the saucepan in order to slowly melt the chocolate.
* Store in an airtight container in the fridge
* A great vegan and refined sugar free dark chocolate is Lily’s Dark Chocolate see step-by-step photos