Oh friends, do I have a dessert for you, just in time for today’s holiday.
What are you doing for Valentine’s Day? Any fun plans?
The Pilot and I celebrated a little early and had an amazing date night on Saturday: we went to the casino, ate at an awesome steakhouse (and shared our very favorite wine!), and gambled (<— not well, but still a ton of fun). There was a Tejano band playing, so needless to say, I was loving it.
Tonight should be a little more low-key, but I’m excited to spend the day with my little Valentines and take them on a fun adventure.
Yesterday, we made a family trip to the floral shop, and the fam picked out this amazing Valentine’s bouquet + a rose for Livi.
Flowers + chocolate are the perfect V-day (or any day?) combo, and I’m super excited to tell you about these truffles.
Crunchy Chocolate Strawberry Truffles
I made these little truffles last week, and they didn’t last 24 hours. Everything about them is perfect: they’re crunchy, sweet, and taste extremely decadent, even though they’re pretty low in sugar. Liv went crazy for them.
If you’re looking for a little chocolatey treat, I’ve got you.
First you start with a creamy nut butter base.
These dried strawberries add awesome flavor and crunch, which providing extra nutrients. You mix, put the mixture in the fridge for a little while,
then you roll into balls. It’s a little messy, but life is hard sometimes.
We could stop here, but to take it over the top, they need a chocolate coating.
Dip the balls in melted chocolate, sprinkle extra dried strawberries on top, and boom.
A sweet little something for your Valentine… or yourself. Self love is important, too. 😉
Here’s the simple and DELICIOUS recipe if you’d like to give it a try!
- 6 oz nut butter
- 1 tablespoon coconut oil
- 2 tablespoons maple syrup
- Splash of vanilla
- Sprinkle of cinnamon
- 1/2 cup freeze-dried strawberries, chopped (+ extra for garnish)
- 1/4 cup cacao nibs
- 6 oz semisweet chocolate chips
- In a large bowl, combine the nut butter, coconut oil, maple syrup, vanilla, and cinnamon, and mix well.
- Gently stir in the cacao nibs and strawberries.
- Place in the fridge for 15 minutes to lightly set.
- Roll into 10-12 balls, using your hands. (Caution: it will be a little mess. Just roll with it.)
- Place in the fridge while you prep the chocolate. Using a double-boiler, or a glass bowl in the microwave for 30-second increments, melt the chocolate chips until smooth.
- Use a fork to dip each ball in the chocolate, and cover completely, before placing on a parchment paper-lined cookie sheet. Repeat the process for all of the truffles.
- Place in the fridge to set, and store covered in the fridge.
Have a wonderful day and I’ll see ya soon.
PS. Exciting news: my friend Courtney and I are having a joint Usborne and Beautycounter online party this Thursday night. Check out the details here if you’d like to join us! We have some fun giveaways planned, and it’s a great way to get to know these two amazing companies.