Valentine’s Day obstacle #1: the box of chocolates.
Valentine’s Day obstacle #2: my absolute love for all things truffles.
Valentine’s Day obstacle #3: my habit (that I’m working on releasing) of reaching for food to deal with my feelings.
Are you feelin’ me on this one?
Valentine’s Day has landed on a weekday for the past 3 years which means Kevin’s out traveling for work and I’m left at home to celebrate the holiday of love with Pebbles and Lexy.
The last two years has painted the same picture – Leanne snuggled up on the couch with a good book, mindlessly sifting through a box of chocolates she purchased for herself earlier that day.
Last year, I managed to find a whole box dedicated to a collection of dark chocolate truffles. It was a bad scene.
There’s a thin line between mindful indulgence and mindless snacking for no purpose.
That box of chocolate truffles + Leanne snuggling on the couch, totally = mindlessness.
I wanted to change my pattern this year. I wanted to indulge… but mindfully. I wanted to still treat myself to chocolate… but not in such an unhealthy way, and not in the same volume.
I’m trading in the refined sugar, artificial flavors and evening chocolate wallowing for a healthy approach to my Valentine’s truffle fixation.
Are you with me?
A bunch of you asked if these can be made without coconut milk and coconut sugar… YES they can! I redid the recipe this afternoon and came up with a new variation using 4 ingredients instead of 5. Check out the new recipehere.
Add coconut sugar and milk to a saucepan and bring a boil on medium heat, whisking continuously. Simmer for approximately 10 minutes, continuing to whisk, until mixture sticks to the back of a spoon.
Remove from heat, stir in fruit spread and coconut butter.
Cover and refrigerate overnight, for at least 8 hours.
The next day, using a half tablespoon measurement, scoop out the fudge and shape into rounds. It will melt rather quickly as it's made up of coconut so you have to move speedy!
Place on a parchment paper lined baking sheet. Place completed rounds in the freezer to chill, just until the chocolate is ready.
Meanwhile, melt chocolate in a double boiler.
Remove fudge from the freezer and dip in prepared chocolate and layout on a parchment paper lined baking sheet. Top with a sprinkle of coconut or other seed or dried fruit.
Place a can of full fat coconut milk in the fridge overnight. In the morning, open the can and scoop out the hard topping, leaving the liquid at the bottom. Use this hard topping that will form at the top of the can for this recipe. A bunch of you asked if these can be made without coconut milk and coconut sugar... YES they can! I redid the recipe this afternoon and came up with this variation. Check out the other recipe here.
View nutrition information (once on page, scroll down)
This recipe is super simple. Plus – after you complete it, you’ll know how to make healthy(er) fudge… and I just know that that skill will come in handy in the future.
Here’s a visual of the coconut milk top I mentioned in the recipe:
Add the two ingredients to a saucepan, bring to a boil, and whisk your brains out for 10 minutes. Well, not your brains… but there is a lot of whisking involved.
This is when kids would come in handy.
The only complicated bit to it is waiting for the fudge to chill. Once that’s out of the way though, you’ll be rockin’ your way to strawberry fudge truffle town with 0 stops to unhealthy-ville.
These CAN be frozen for later consumption. If you’re like me, and having a tray full of truffles on the counter or in the fridge is just too hot to handle, bundle them up, stuff them in the freezer, and get on with life.
In addition, here are a couple of other Valentine’s Day recipes I thought you may like…