IN SEASON: SWEETS FOR YOUR SWEET-HEART

With love in the air this Valentines day, chocolate treats will surely be making their way into your life. Instead of refined and highly processed sweets, opt for this nourishing spin on the classic: chocolate covered strawberries! Using a mixture of Vitamin E rich almond flour and fiber-rich coconut flakes, the crust bakes up nutty and crisp, and acts as the perfect blanket to pour a luscious bittersweet chocolate ganache. While not all chocolate’s are alike, quality bittersweet chocolate without all the additives is rich in a compound known as phenylethylamine (PEA,) which is commonly referred to as the “ love” molecule. With the ability to bring forth feelings of happiness and elation (thanks to PEA,) chocolate is also rich in heart healthy antioxidants that help keep inflammation at bay. 

CHOCOLATE COVERED STRAWBERRY TART BARS

Makes approximately 12 bars

COCONUT CRUST:

1 1/2 cups almond flour

1/2 cup coconut flakes, unsweetened

2 tablespoons ground flax meal

2.5 tablespoons melted unrefined coconut oil

2 tablespoons local honey or maple syrup

1 tsp. vanilla extract

pinch of sea salt 

GANACHE FILLING: 

1 cup full fat coconut cream

12-14 ounces bittersweet chocolate (at least 70% cacao) chopped into pieces

2 tsp. vanilla extract

1/2 cup freeze dried strawberries (optional) OR 1/2 cup fresh, sliced

1 tsp. espresso granules (optional) 

Preheat oven to 350 degrees. Spray a 8x10 baking dish with coconut or olive oil and combine coconut flakes, almond meal, flax, honey, vanilla, and melted coconut oil in a food processor, blending until combined. Press the mixture into the bottom of of the dish, using the back of a flat cup to ensure evenness. Bake for 10-12 minutes until lightly golden, remove and let cool. Heat coconut cream in a saucepan until liquid. Set aside and whisk in vanilla and espresso. In a non-reactive pan, add chopped chocolate, pour hot coconut cream overtop and stir until smooth. Pour ganache overtop cooled crust and sprinkle with freeze dried strawberries. Refrigerate for at least 2 hours before slicing and serving.