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By: Loyola Staff
These 3 Valentine’s Day snacks are delectable, healthy and a great way to celebrate your most important valentines — the kids or grandchildren:
Chocolate Pom Poms: Yields: 20
-½ cup semisweet chocolate chips, melted
-1 ¼ cup pomegranate seeds
-Line mini muffin tin with liners. In each cup, add 2 teaspoons of melted chocolate.
-Sprinkle pomegranate seeds on top and drizzle with more melted chocolate.
-Refrigerate until chocolate is firm, 20 minutes.
-Unwrap and serve.
Healthy Valentine’s Day Chocolate: Yields: 12
-1 ½ cup walnuts, chopped
-8 medium dates
-½ cup cocoa powder, unsweetened
-Blend walnuts in high-powered blender or food processor until powder.
-Pit dates, then add walnut powder to bowl and pitted dates.
-Using your hands mix the two ingredients together until dates are completely incorporated
-Add cocoa. Shape into mold.
-Top with dried fruit, coconut, granola or peanut butter.
Chocolate Chip Cookie Dough Balls: Yields: 18
-1 medium beet
-1 teaspoon coconut oil
-4 medium strawberries
-⅓ cup jam, all-fruit
-1 tablespoon olive oil
-⅓ cup coconut sugar
-1 teaspoon vanilla extract
-¼ teaspoon sea salt
-1 ½ cup flour, almond
-½ cup flour, coconut
-1 ½ cup chips (6-ounce package) chocolate chips, semisweet
-Preheat oven to 425 degrees.
-Cut off beet bulb and peel it.
-Put beet in baking dish and top it with 1 teaspoon of coconut oil.
-Roast in oven for 45 minutes. Let it cool.
-Combine roasted beet, strawberries, organic strawberry jam, coconut sugar, olive oil and vanilla extract in high-powered blender. Blend until smooth. Pour mixture into medium mixing bowl.
-Add in dry ingredients to blended mixture: almond flour, coconut flour, sea salt and chocolate chips. Stir until mixed.
-Put dough in fridge for 30 minutes. Take out and roll 1.5-inch balls.
-Store any leftovers in fridge for up to three days or freeze for up to one month.
For more information on nutrition, please consult a dietitian.
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