Healthy Valentine’s Day Treat
11 Feb

Healthy Valentine’s Day Treat

It’s time to inject a little bit of romance into your diet. What better way than CHOCOLATE! This is a super decadent and rich recipe that is sure to please anyone! Single or taken. So pucker up!


Did you know?

  1. In Victorian times it was considered bad luck to sign a Valentine’s Day card.
  2. Based on retail statistics, about 3 per cent of pet owners will give Valentine’s Day gifts to their pets.
  3. About 1 billion Valentine’s Day cards are exchanged each year. This makes it the second largest seasonal card sending time of the year.
  4. Or you could pop over to Finland where Valentine’s Day is called Ystävänpäivä, which translates into “Friend’s day”. It’s more about remembering your buddies than your loved ones.
  5. In the Middle Ages, young men and women drew names from a bowl to see who would be their Valentine. They would wear this name pinned onto their sleeves for one week for everyone to see. This was the origin of the expression “to wear your heart on your sleeve.”
  6. Physicians of the 1800s commonly advised their patients to eat chocolate to calm their pining for lost love.
  7. Richard Cadbury produced the first box of chocolates for Valentine’s Day in the late 1800s.
  8. The red rose was the favorite flower of Venus, the Roman goddess of love.
  9. Red roses are considered the flower of love because the color red stands for strong romantic feelings.
  10. Every Valentine’s Day, the Italian city of Verona, where Shakespeare’s lovers Romeo and Juliet lived, receives about 1,000 letters addressed to Juliet.

Not into writing long winded love letters or flowers? Win your love over with this sexy recipe xx

Recipe image1


Ingredients – Brownie

  • 1/2 cup cacao or carob powder
  • 1/2 cup date and goji paste*
  • 1/2 cup coconut flour
  • 1/2 cup almonds (ground)
  • Pinch salt
  • 3 Tbsp coconut nectar
  • 1 tsp vanilla paste
  • Optional: Cinnamon

*Date and Goji Paste: Simply even amounts of Medjool Dates and Goji berries soaked for 24 hours and then blended to make a rich, sweet paste.

Ingredients – Frosting

  • 1 cup cashews (soaked for 24 hours then rinsed and drained)
  • 100ml warm water
  • 1 tsp vanilla paste
  • 3 Tbsp coconut oil
  • Coconut nectar to sweeten
  • Pinch salt
  • Crumbed frozen raspberries to garnish (optional)


  1. Put all the frosting ingredients into the Vitamix 2L container in the order listed and secure lid.
  2. Select Variable 1. Turn the machine on and quickly increase the speed to 10, override to High.
  3. Use tamper effectively to press the ingredients into the blades.
  4. Blend for 45-60 seconds or until smooth.
  5. Stop the machine and place in an airtight container. Set in the refrigerator so it so it hardens to an icing consistency. The thicker you want your icing the more coconut oil you will need.
  6. Clean and dry your 2L container.
  7. Place all the brownie ingredients into your Vitamix 2L container and secure the lid.
  8. Select Variable 1. Turn the machine on and quickly increase the speed to 10, override to High.
  9. Use tamper effectively to press the ingredients into the blades.
  10. Blend until you get a nice thick batter.
  11. Line your cake tin with your glad wrap and press the batter out using wet fingers so it doesn’t stick to you.
  12. Cover up your cake tin and place it in the freezer to set for about an hour.
  13. To serve, use a wet knife to cut into small pieces then spread or pipe the frosting onto each piece to be served.
  14. Top with your raspberries and watch them be devoured!

xx Happy blending and much love xx

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