Valentines Cookie Board

Because who doesn’t need a little more chocolate and cookies on Valentines Day?! Or any day really…

These are a bit healthified because when you eat chocolate on a daily basis, but also like to move, exercise and feel your best on a daily basis, healthifying really helps you optimally do all those things!

So here’s what’s on my Valentines Day marble cookie board.

Paleo Raspberry Linzer Cookies

Refined sugar free, gluten free, paleo and high fiber!

Chocolate Covered Almond Butter Hearts with Collagen Peptides. Think Reeses Egg, but with almond butter. You could also easily use peanut butter, but I like the way almond butter tastes. I took the recipe for this right from Rachaels Good Eats and just shaped them into hearts instead of eggs. Her recipe 100 percent though! I’ll post it below if you don’t want to jump over, but I highly recommend you do! She’s got some great grub and great workouts and lifestyle tips on there! Sugar free, gluten free and also paleo

Healthier Tagalongs with Almond Butter. Again, you could easily use Peanut Butter, I just used a different nut butter. Recipe for this is from Figgin Delicious, but I’ll post that recipe below as well in case you don’t want to hop over. I recommend you do, however, she’s got some amazing goodies and meal prep ideas!

Chocolate Almond Butter Hearts:

Filling

  • 1/2 cup creamy salted peanut butter
  • 2 tbsp maple syrup
  • 2 tbsp melted coconut oil
  • 1/2 tsp vanilla extract
  • 2 scoops Vital Proteins collagen peptides (optional)
  • 5-6 tbsp coconut flour (or sub 10 tbsp almond flour)

Outer Chocolate Layer

  • 1 tbsp coconut oil
  • 1 chocolate bar (I love Eating Evolved dark chocolate or Hu Kitchen salted dark chocolate)

Instructions

  1. Whisk together creamy peanut butter, maple syrup, coconut oil and vanilla extract in a medium-sized bowl.
  2. Pour in collagen, if using, and coconut flour and stir thoroughly.
  3. Form dough into 1.5-inch egg shapes and lay flat on parchment paper. Dough should make around 12 eggs.
  4. Once all dough has been shaped, place in the freezer for 10 minutes to chill.
  5. To make outer chocolate layer, melt coconut oil and broken up chocolate bar in bowl by taking turns microwaving 30 seconds and stirring.
  6. After the peanut butter eggs have hardened, remove from freezer and use two forks to dip eggs in melted chocolate and back onto parchment paper or cooling rack. Place back in the freezer to harden for 15 minutes. Enjoy! Store in airtight container in the freezer for up to 1 month.

Healthier Tagalongs

Ingredients

  • 1 1/2 cups almond flour
  • 5 tbsp butter melted
  • 3 tbsp coconut sugar
  • dash of salt

Peanut butter filling (mix together):

  • 1/3 cup natural peanut butter or preferred nut butter
  • 3 tbsp coconut sugar

Chocolate (melt together):

  • 1/2 cup chocolate chips
  • 1 tbsp coconut oil

INSTRUCTIONS

  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. Mix together crust ingredients. Form into 12 cookies (~ 1 tbsp each) and press a thumbprint into the center of each cookie.
  3. Bake for 10-12 minutes.
  4. Let cookies cool, then add ~1 tsp peanut butter mixture to the center of each cookie. Freeze for 10-15 minutes.
  5. Dip each cookie in melted chocolate. Freeze again for ~10 minutes, or until chocolate hardens.
  6. Enjoy!

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