Healthy Chocolate Recipes...Just in Time for Valentine's Day

Those who know me well, know I have a killer sweet tooth. Like for real, I want chocolate 24/7. Here's the thing, depravation doesn't work. Bad habits (or food) need to be replaced with good ones. Very rarely can folks use the 'cold turkey' method. That is why I wanted to share with you healthy treats to spoil your Valentine with!

Superfood Strawberries

1 lb strawberries, washed and dried

¾ cup dark chocolate chips ( I like to use 70% or higher)

1 tsp coconut oil

½ tsp vanilla extract

·      Make sure strawberries are dry and leaves still intact.

·      Lay out parchment paper or silicone baking mat

·      Melt chocolate and oil in glass bowl in 20-second increments in microwave (a double broiler can also be used) Stir after each time until chocolate and oil and completed melted. Add vanilla

·      Dip strawberries into chocolate. Tap gently to get rid of excess chocolate.

·           Immediately roll strawberries in topping of choice.  Some ideas might include: chia seeds, slivered almonds, pumpkin seeds, oats, raw sugar or stevia, unsweetened coconut, or chopped dark chocolate.

·      Place on parchment or silicone mat.  Place in fridge until set. Strawberries will be good for 24 hours.

 Salted Chocolate Almonds

Raw Almonds (as many as needed)

6 ounces of dark chocolate (I like to use 70% or higher)

1 tsp of coconut oil

Coarse sea salt

·      Place chocolate and oil in glass bowl. Microwave in 20 second increments until mixture is melted, stirring after each one.

·      Dip almonds into melted chocolate using a fork, grouping them together in clusters. Tap fork to release extra chocolate. Place carefully on wax paper or silicone baking mat.

·      Sprinkle with desired amount of sea salt

·      Allow to set in fridge

·      Will keep up to 3 days in fridge in airtight container

 Healthy Peanut Butter Cups

1 10-ounce bag dark chocolate chips (I like to use 70% or higher)

½ c natural chunky peanut butter

¼ c coconut oil

½ tsp vanilla

2 drops liquid stevia

·      Melt half of the chocolate chips in microwave using 20 seconds increments. Stir after each time. Continue until chocolate is completely melted. Place chocolate in a mini muffin tin until the bottom is covered (usually about 1 TBSP). Place in freezer to harden for 10 minutes.

·      Mix together peanut butter, coconut oil, vanilla and stevia. Layer mixture on top of frozen chocolate (again, usually about 1 TBSP). Place in freezer for 10 minutes to harden.

·      Melt the remaining chocolate in microwave using above method. Once it is melted, layer on top of the peanut butter mixture to finish out the peanut butter cup.

·      Allow to freeze for 10 additional minutes.

·      Pop peanut butter cups out of tins with knife. Before eating, allow to soften on counter for a few minutes. Store in freezer for up to three months