If you’re going to indulge in sweets this Valentine’s Day, make them super.
The Institute for Integrative Nutrition’s first cookbook, “The Integrative Nutrition Cookbook: Simple Recipes for Health and Happiness,” by the institute’s founder and director, Joshua Rosenthal (e-book out Friday, available for 99 cents for one week, then $16.99 starting Feb. 20 on Amazon) features easy-to-follow, nourishing recipes, including “superfood sweets.”
The recipes for light desserts that are still packed with flavor include these vegan, gluten-free raw chocolate-almond butter cups, made with such superfoods as cacao and coconut oil. But, the book advises: “Keep in mind that these are still sweets, so eat sparingly.”
Raw chocolate-almond butter cups
Prep time: 30 minutes
Cook time: 30 minutes
1 cup raw cacao powder
1⁄2 cup coconut oil, melted
2 tsp. fine Himalayan salt
1 1⁄2 tsp. vanilla extract
1 cup raw almonds
3 tbsp. quinoa flakes
2 tbsp. raw almond butter
2 tbsp. coconut oil
2 tbsp. raw honey
Whisk raw cacao powder into melted coconut oil in double boiler until smooth.
Turn off heat and add 1 tsp. salt and 1⁄2 tsp. vanilla extract. Set aside in bowl.
Grind almonds and quinoa flakes in food processor and add to separate bowl. Then add 2 tbsp. coconut oil, raw honey, 1 tsp. vanilla extract and 1 tsp. salt. to the bowl. Combine well with spoon until thick paste forms.
Line small muffin tray with paper cups. Drizzle 1 tbsp. chocolate into the bottom of each liner then freeze for 15 minutes or until firm.
Remove from freezer and top with 1 tsp. almond mixture and then 1 tbsp. chocolate.
Return to freezer after 20-30 minutes or until mixture is firm.
Serve immediately or store in refrigerator.