Valentine’s Day Treats

Nothing says “I LOVE YOU”  more on Valentine’s Day than some sweet keto treats.
Chocolate and things coated or dipped in chocolate are synonymous with this celebratory Day of Love, and today we have a few quick, easy and tasty recipes for you to try.  And of course, they are Keto Approved!….After all, why should we miss out on all the fun.  After tasting these, you won’t feel as though you’re missing out on ANYTHING!!

• Raspberry/Strawberry hearts drizzled with chocolate.
• Chocolate Peppermint hearts (they taste like an Andie’s Mint)
• Chocolate dipped strawberries
• And a link to our French Chocolate Mousse recipe

Raspberry/Strawberry Hearts-drizzled with chocolate

1/2   cup raspberry or strawberry puree – instructions below
1      stick Philadelphia cream cheese(softened)
2      oz Kerrygold butter(softened)
2      tsp stevia/erythritol blend sweetener
1/2   tsp vanilla essence
reserved dipping/drizzling chocolate from the chocolate recipe below.
Silicone Mold – we used this Heart shaped one
Or you could use our ideas in the Kitchen Tips section below if you don’t have a silicone mold available to you.

1. 1. Place enough Raspberries/Strawberries into a magic bullet and blend until you get about 1/2 cup of puree.

THIS IS THE ONE WE USE

• Put ALL INGREDIENTS in a medium sized mixing bowl and mix thoroughly with an electric mixer until well blended.
• Spoon mixture into the silicone molds until full, then use a bench scraper or something flat to smooth out and remove excess mixture.
• Place the filled molds into the freezer for an hour to set-up
• Carefully remove hearts from molds onto parchment paper, and drizzle prepared chocolate over the hearts with a fork, and place back into the freezer for at least 10 minutes to set.
• Remove hearts from the freezer 5 minutes before you’re ready to eat them…or you can store them in the refrigerator.
• Enjoy

Chocolate Peppermint Hearts

FOR THE CHOCOLATE LAYERS – makes 12
4      oz 100% pure cacao chocolate – we use Ghirahdelli(broken into small little pieces –             the smaller the better)
4      TBSP Swerve Powdered Sweetener
1      TBSP coconut oil(the solid kind, not the liquid)
Silicone Mold – we used this Heart shaped one

1. Place ALL INGREDIENTS in small/med microwave safe bowl, and heat for 30 second.  Stir with spatula.  Continue to heat in 10 SECOND INTERVALS (do not go longer than 10 second intervals) and stirring after each lot, until chocolate is a smooth glossy liquid and all ingredients are well incorporated.
2. Using a Tablespoon measure, spoon liquid chocolate into molds, until you get halfway up.  Appx 1/2 TBSP in each heart on our molds.
3. Gently place filled mold into the freezer for 10 minutes to set up chocolate.
4. Spoon in Peppermint Mixture (instructions below) and place into the freezer for another 10 mins to let that layer set up.
5. Spoon the rest of the liquid chocolate to fill the hearts to the top and place back into the freezer for 30 minutes.
6. Gently remove the heart chocolates from the mold and place in refrigerator until ready to eat.
7. Enjoy

FOR THE PEPPERMINT LAYER 
4      TBSP coconut oil(the solid kind, not the liquid)
1      TBSP Swerve Powdered Sweetener
5      drops Vitality(edible grade)peppermint essential oil OR 1/4tsp of peppermint                       extract

1. Place ALL INGREDIENTS in small microwave safe container, and microwave for 30 seconds or until the coconut oil is liquid. Stir well to combine ingredients.
2. When ready(Step 4 above) Use a teaspoon to pour peppermint mixture on top of the set chocolate until about 3 quarters full. Appx 1.5 tsp in our molds.
3. Continue with Step 5 above.

Chocolate Dipped Strawberries

STRAWBERRIES
CHOCOLATE MIXTURE

1. Dip Strawberries into chocolate mixture
2. Place dipped strawberries onto parchment paper
3. Place strawberries into freezer for 10 minutes to set, and then store in the refrigerator.
4. Enjoy

French Chocolate Mousse

CLICK HERE FOR THE RECIPE

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