No matter how you choose to celebrate Valentine’s Day, it can definitely be an overwhelming holiday when trying to plan an extravagant date night, find the perfect gift or simply do everything in your power to withhold from overindulging in all of the tempting treats you’ll come in contact with.
To help satisfy your sweet tooth without completely derailing your healthy eating habits, I wanted to share a few recipes I love to make for Valentine’s Day. Whether you’re looking to surprise your loved one with some baked goods in the morning or perhaps you’re staying in or just looking for a sweet dessert after coming home from your dinner reservation, these recipes are sure to satisfy.
- 4 avocados
- 4 tablespoon coconut milk
- 2 ripe bananas
- 1 tsp vanilla
- 1 tsp cinnamon
- 1-2 pinches of sea salt
- 2 Tbsp. raw honey
(If it’s not sweet enough for your taste buds, add an extra ½ banana, 1-2 Tbsp. honey, or a few dates)
Toppings: Unsweetened coconut flakes, cocoa nibs, or sliced strawberries
- Cut avocados in half and scoop out the flesh into a blender or food processor.
- Then add the rest of the ingredients. Blend until it reaches a creamy, whipped texture.
- Top with unsweetened coconut flakes, cocoa nibs, or slices strawberries. Grab a spoon, and enjoy. Or forego the toppings and use it as a dip for whole fresh strawberries.
Dark Chocolate Covered Strawberries
- 1 lb. strawberries
- One 3.5 oz. bar 70 or 90% dark chocolate
- Rinse and thoroughly pat dry strawberries.
- Break chocolate bars into pieces and place in glass bowl.
- Microwave chocolate for 30 seconds, stir, and repeat as needed until chocolate is melted—careful not to scorch the chocolate. You can use a double-boiler instead if you would rather.
- Line baking sheet with parchment paper.
- Once chocolate is melted, dip strawberry into chocolate and set on paper.
- Dip all strawberries and place on parchment paper, then place baking sheet into fridge to cool and allow chocolate to set, about 15 minutes.
- Serve once chocolate has cooled. Store any leftovers in fridge.
Almond Butter Banana Blender Muffins
- 1 cup nut butter
- 2 eggs
- 2 ripe bananas
- 1 Tbsp. honey or Stevia (optional)
- ½ tsp. baking soda
Optional: Dark chocolate chips
1. Preheat oven to 400 degrees and spray/grease muffin pan. Cupcake liners work as well!
2. Place all ingredients except chocolates chips in blender. Pour mixture into muffin pan and sprinkle with a few chocolate chips.
3. Bake for about 9-11 minutes, until edges are brown. Let cool for 10 minutes. Store in an airtight container for up to one week.
– Mandy Rother RD, LD, IFMNT Nutritionist, NASM-CPT – Life Time Assistant Program Manager, Lab Testing
This article is not intended for the treatment or prevention of disease, nor as a substitute for medical treatment, nor as an alternative to medical advice. Use of recommendations in this and other articles is at the choice and risk of the reader.