Valentine's Day Fudge, Blondies And Shortbread Recipes

Chocolate is the number one food gift on Valentine’s Day. It’s the nectar of the gods and believed to have aphrodisiac qualities—and who are we to question this assertion? My own experience with chocolate has proved it definitely elevates one’s mood and gives one that satisfying feeling!

I’ve included four sweet recipes that you can make for your sweetie or your sweet tooth. The date almond fudge has no added sugar, the sweetness comes from the dates. The gluten-free peanut butter blondies are made with chickpeas—and they are really delicious. The chocolate cream-filled dates with almonds are deliciously attractive and very easy to make. And last, these chocolate shortbread hearts have a secret special ingredient; after you read the recipe, it’ll no longer be a secret.

Happy Valentine’s Day and bon appétit!

Date Almond Fudge(Makes about 36 squares)14 ounces pitted dates

1 cup organic almond butter

1 tablespoon unsweetened cocoa powder

1/4 cup extra virgin coconut oil

1 tablespoon pure vanilla extract

1 teaspoon pure almond extract or more to taste

1/2 teaspoon sea salt

2 tablespoons sesame seeds for sprinkling

About 3 tablespoons unsweetened shredded coconut for sprinkling

About 2 tablespoons unsweetened cocoa powder for dustingTo prepare:Working in a food processor fitted with a stainless steel blade, add dates and process until finely chopped.

Add almond butter, cocoa powder, coconut oil, vanilla, almond extract, and salt.

Process until well mixed and nearly smooth.

Taste and adjust flavoring according to personal preference.

Meanwhile, line an 8-inch-square baking pan with parchment paper.

Working with your hands, evenly press the date mixture into the pan.

Sprinkle sesame seeds on top and press them into the “fudge.”

Scatter coconut over the seeds, pressing them into the “fudge.”

Spoon cocoa powder into a small strainer and sprinkle it over the fudge.

Refrigerate for at least one hour or overnight.

Cut into small squares and refrigerate in an airtight container.Gluten-Free
Peanut Butter Blondies(Makes about 3 dozen small bars)1, 15.5-ounce can chickpeas, rinsed and drained

1/2 cup organic crunchy peanut butter

1/3 cup pure maple syrup

1 tablespoon pure vanilla extract

1/2 teaspoon sea salt

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 cup organic bittersweet chocolate chips (divided into equal portions)

1/4 cup unsweetened organic finely shredded coconutTo prepare:Preheat oven to 350 degrees F.

Line an 8- or 9-inch square pan with parchment paper.

Working in a food processor fitted with a steel blade, process the chickpeas until smooth.

Add peanut butter, maple syrup, vanilla, salt, baking powder, and baking soda and process until smooth.

Add half of the chocolate chips and process until evenly chopped.

Transfer the mixture to prepared pan.

Spread evenly in the pan.

Sprinkle coconut and remaining chocolate chips over the top, pressing the chips into the “batter.”

Bake until the edges are brown and firm, about 25 minutes.

Cool in the pan.

When room temperature, cut into small squares and store in an airtight container and refrigerate.Chocolate Cream-Filled Dates With Almonds(Makes about 4 dozen)48 pitted dates (10 ounces)

1/4 cup heavy whipping cream

4 ounces bittersweet chocolate finely chopped

48 whole blanched almondsTo prepare:Cut a slit in each date from the top to bottom to expose the inside.

Working in a food processor or on a chopping board, finely chop the chocolate.

In a small saucepan over moderate heat, add cream and bring to a boil.

Add chopped chocolate to the cream, cover and let sit for five minutes.

Whisk the chocolate into the cream until it is smooth. Let stand at room temperature until it thickens, about 10 minutes.

Transfer the chocolate into a piping bag or paper cone and pipe the chocolate into the center of each date. Nestle an almond flat side down on top of the chocolate.

Refrigerate until firm, store in airtight container.

Bring to room temperature before serving.Chocolate
Shortbread Hearts(About 4 dozen)2 sticks unsalted butter (1 cup)

1/3 cup powdered sugar

1/3 cup granulated sugar

1/2 teaspoon salt

1/2 teaspoon finely ground black pepper

2 teaspoons pure vanilla extract

2 teaspoons instant espresso coffee dissolved in 2 teaspoons of hot water and cooled

1 1/2 cups all purpose flour, sifted

1/2 cup unsweetened cocoa powderTo prepare:Working in a food processor bowl, add butter, powdered and granulated sugars, and salt and process until light and fluffy.

Add pepper, vanilla, and espresso coffee and process until blended.

Add the flour and cocoa and process until dough forms.

Transfer the dough to a gallon Ziploc bag.

Roll the dough out until evenly flat, seal the bag, and refrigerate until the dough is firm, overnight or up to two weeks. Or can be frozen. Defrost in refrigerator.To bake:Preheat oven to 325 degrees F.

Line baking sheets with parchment paper.

Remove the top of the Ziploc bag, cut cookies out with a heart-shaped cookie cutter.

Transfer to prepared cookie sheet about 2 inches apart.

With a table fork, prick each cookie twice all the way through.

Bake in center of oven for about 20 minutes, until cookies are dull on top and light brown on the edges.

Remove from oven, cool on the cookie sheet and transfer to a rack when cookies are set.

Store in airtight containers.