There are so many ways to say ‘I Love You‘. Often, especially in the case of Valentine’s Day, we say it with food. Treats and sweets in all different shapes and sizes and hues. From the moment the holidays are over, grocery store shelves are stocked to the brim with technicolor candies and chocolates, all ready and waiting for their moment in the spotlight… to tell their recipient “Luv U”.
I’ll admit, I have one wicked sweet tooth when I allow it, but this year I’m steering clear… or, at least trying to. After spending the month of January resetting my habits with a Whole30, I’m looking forward to celebrating V-Day with homemade, whole food treats for me and my honey. Lots of flowers, a delicious home cooked meal and a little something sorta-sweet for dessert? Sounds like the perfect Valentine’s Day evening to me.
These truffles are the perfect thing to give the ones you love or even just yourself! They’re gluten free, paleo, and vegan to boot. I’ve provided a few fun flavor variations below, but feel free to mix it up. Hit up the spice aisle and bulk bins of your local natural foods store and go wild. When the batch is ready, wrap ’em up pretty and present them to those you admire.
1/3 cup nut or seed butter (try almond, cashew or sunflower seed)
1/4 cup coconut butter
Combine nut and coconut butters in a bowl and microwave for about 15 seconds. Stir to combine, ensuring both butters are melted together.
Toasted nuts & coconut:
Heat oven to 350 degrees and line a baking sheet with parchment paper. Spread nuts or coconut out on the parchment and bake for 5 to 10 minutes, stirring often.
1 tsp pure vanilla extract
1-2 tbsp cacao or coco powder
1/2 cup finely chopped toasted hazelnuts
Combine vanilla and cacao with the nut butter blend and mix thoroughly. Place in the refrigerator and allow to cool until hardened. Remove the blend from the fridge and scoop out by the teaspoon, rolling each scoop quickly into a ball. These tend to melt easily with the warmth of your hands, so it’s important to work fast. Roll each ball in toasted hazelnuts and refrigerate until ready to serve.
1 tsp pure almond extract
1/4 cup almond slivers
1/2 cup finely-shredded unsweetened toasted coconut
Mix the almond extract and almond slivers together with the nut butter blend. Place in the refrigerator and allow to cool until hardened. Remove the mix from the fridge and scoop out by the teaspoon, rolling each scoop quickly into a ball. Roll each ball in the toasted coconut and refrigerate until ready to serve.
1 tsp pure vanilla extract
1/2 tsp cinnamon
1/2 cup unsalted sunflower seeds
Mix the vanilla and cinnamon together with the nut butter blend. Place in the refrigerator and allow to cool until hardened. Remove the mix from the fridge and scoop out by the teaspoon, rolling each scoop quickly into a ball. Roll each ball in the sunflower seeds and refrigerate until ready to serve.
Pictured in this post: Commemorative Bell Sleeve Dress
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+ How do you celebrate Valentine’s Day? Please share in the comments!
Ohhhh these look great :)
These look amazing! I’m really trying to snack healthier so there will be perfect when I’m needing a protein fix. Thanks for the recipe!
julie // northern rustication
try to add some matcha if you like bitterness! i do it with cocoa butter instead of the coconut oil so it slightly reminds me of white chocolate (without all the sugar and milk)
Thank you for sharing recipe!
These look so yummy! I don’t know if I can find all these ingredients in my neck of the woods, but I’d love to give it a try.
These look so so amazing! Thanks for sharing :)
Can you please tell me where those gorgeous love heart measuring spoons came from?
Emma – they’re from Beehive Handmade :)
Just gorgeous! Love the recipe… and the little measuring spoons!
Where did you get those adorable measuring spoons?!!
Hi Austin! Thanks for writing – a quick Google search yielded this site? Hope it helps? XO