Top 3 Valentine’s Day Desserts by coconutandbliss

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Today the lovely Sophie Fisher from @coconutandbliss is sharing some of her favourite desserts just in time for Valentine’s Day!

I love the way the JSHealth approach emphasises fuelling your body with nutritious wholefoods and avoiding restriction. As Jess always says, it’s always nice to indulge on the odd occasion, even if it is a healthy treat! This is why I have shared my top 3 desserts to enjoy on Valentine’s Day- all refined-sugar, gluten and dairy free! These desserts taste naughty, but are ever so nice and are packed to the brim with superfoods. No need for deprivation here!

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Raw Chocolate Fondue for 2

The perfect sweet treat for your Valentine! A simple indulgence that is sure to impress.

Prep time: 2 minutes
Cooking time: 0 minutes
Serves: 2

Ingredients:

  • 2 bananas (or other fruit- I love using berries!)
  • 2 tsp coconut oil, melted
  • 2 tsp tahini or other nut butter
  • 2 heaped tsp cacao
  • 1-2 tsp pure maple syrup (depending on desired sweetness)
  1. Cut banana into halves and place on paddlepop sticks.
  2. Combine the coconut oil, nut butter, cacao and maple syrup over a small saucepan to make warm. Ensure all ingredients are combined.
  3. Dip the banana in the sauce.
  4. Sprinkle with crushed nuts, buckinis or eat as is!

Note: Place the banana in the freezer for 20 minutes if you would like the chocolate to set hard like ‘ice magic.’


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‘Ferrero Rocher’ Fudge Cakes

These cakes are ideal for satisfying those sweet cravings! The use of hazelnut in combination with cacao imitates the heavenly experience of a Ferrero Rocher. What I love most about these is that they are delicious, guilt-free and jam-packed with nutrients. No need for deprivation!

Preparation time: 15-20 minutes
Cooking time: 10 minutes
Serves: 15

Cupcakes:

  • 1/4 cup buckwheat flour
  • 1/2 cup hazelnut meal (or almond meal)
  • 1/4 cup hazelnut butter (I use Mayver’s hazelnut cacao spread but any nut butter will work)
  • 1 tsp gluten-free baking powder
  • 1/3 cup cacao
  • 3 tbsp extra virgin coconut oil, melted
  • 3 tbsp pure maple syrup or coconut flower nectar
  • 2 eggs
  • 2 tbsp boiling water

Frosting:

 

  • 1 ripe avocado
  • 2 1/2 tbsp pure maple syrup (or more to taste)
  • 1/2 – 2/3 cup of cacao (depending our how chocolatey you like it!)
  • 3 tbsp Mayver’s hazelnut cacao spread (or other nut butter)

 

  1. Preheat the oven to 150 degrees celsius (fan-forced).
  2. Place all dry cupcake ingredients in a bowl and stir until combined. Make a well in the centre and pour in all wet cupcake ingredients. Mix.
  3. Place the mixture into a greased mini cupcake pan.
  4. Bake for approximately 10 minutes (so they are still a slightly fudgy consistency!) Allow to cool.
  5. Place all frosting ingredients in a blender or food processor on a low speed until creamy and well-combined.
  6. Place in a piping bag and pipe onto the cooled fudge cakes.

 

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Raw Chocolate Mousse Cake:

Prep time: 15 minutes
Cooking time: 4 hours in the freezer
Serves: 10-12

 

It’s decadent, delicious and absolutely to-die-for. This raw chocolate mousse cake is definitely one to tickle your taste buds! The bonus is, it’s packed with good fats, controlling appetite and boosting your metabolism.

 

Base:

  • 1/4 cup buckinis
  • 1/2 cup almonds
  • 1/4 cup walnuts
  • 1 1/2 tbsp cacao
  • 6 medjool dates
  • 1 tsp ground ginger (optional)
  • Approx. 2-3 tbsp water

 

Mousse:

  • 250g chocolate Co Yo
  • 1/2 cup cashews, soaked
  • 3 tbsp coconut oil
  • 2 tbsp pure maple syrup
  • 1 medium- large ripe avocado
  • 1 tsp vanilla
  • 3 tbsp cacao

 

Topping:

  • 125g mixed berry Co Yo

 

  1. Grease a round cake tin approximately 15 -20 cm in diameter.
  2. Place all base ingredients in a high-speed blender. Blend until just combined to achieve a biscuit-like texture. Press into the tin and place in the freezer.
  3. For the mousse, place all ingredients into a blender. Keep blending until smooth. Pour over the base and freeze overnight or for 4-5 hours.
  4. Take the cake out from the freezer and leave on the bench for a small amount of time to slightly defrost.
  5. Remove from cake tin.
  6. Put the mixed berry Co Yo into a piping bag and decorate the surface of the cake.
  7. Serve!

 

 

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Hi Jessica, I believe in synchronicity so when I was guided to you .on FB I was intrigued and inspired. I turned 46 last week and my husband bought me your book. I wanted to thank you for sharing your wisdom in such a beautifully presented way. My  copy is now filled with tabs and post it notes with actual notes throughout. I am dairy intolerant since having my gallbladder removed 15+ years ago, I don't eat meat, very minimal gluten and was told 12 months ago my gut was not digesting my food properly so I wasn't receiving sufficient nutrients and taking supplements would be a waste of time.  My weight fluctuates tending to gain rather than lose but now I believe I have a tool to help me bring my body back into balance that I need for my health and longevity of life - so again thank you. The first few steps to creating a stronger path forward for my health has found its foundation in your beautiful book, The Healthy Life.

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