Want to make something special for your someone special? Want to do something different than getting the same old box of chocolate? We’ve got you covered! We gathered some of our favorite sweet treats for the season, and best yet, they’re way healthier for you than a box of chocolate! Special thanks to our friends at The Fit Cookie, The Civilized Caveman, Ditch the Wheat, and Grass Fed Girl.

“Black Forest Brownie Hearts” By The Fit Cookie

1/2 cup dried bing cherries •1/2 cup applesauce (room temperature) • 3 Tablespoons coconut oil • 1 teaspoon vanilla • 1/4 cup coconut flour • 1/4 cup cocoa powder • 1/2 teaspoon baking soda • 1 teaspoon baking powder • 1/4 teaspoon salt • 1/4-1/3 cup milk of choice • 1/3 cup chocolate chips


    Pre-heat the oven to 350 ˚ F and spray a heart-shaped tin or silicone mold with spray oil. If you don’t have a heart shaped mold, you can cook these in an 8″ x 8″ pan and use heart-shaped cookie cutters to cut out heart shapes once they have cooled completely.

    Put the dried cherries and the applesauce into a food processor and process until pureed. Add in the coconut oil and vanilla and process again until well blended.

    In a separate bowl, whisk together the dry ingredients. Add in the pureed fruit and mix together with a hand blender. Slowly add in the milk while blending until incorporated.  Stir in the chocolate chips if using.

     Fill the heart shapes full (there is no need for liners with these). The batter is quite thick, so you will have to press the batter/dough into the shaped tin.

    Bake for 20-25 minutes, or until the brownies have set well (in an 8″ x 8″ pan, these would cook for about 30 minutes). Let cool for a bit before removing from the pan. These hold together better and taste the best when they have cooled for several hours (sometimes overnight). It takes a bit for these to set up completely, so they will be wet inside if you dig in too soon!  Enjoy!


“Paleo Chocolate Haupia” By: The Civilized Caveman

Chocolate Crust

⅔ cup raw almonds⅔ cup raw pecans • 10 large medjool dates •  6 tablespoons raw cacao powder


    ½ cup arrowroot powder • ¾ cup water • 1 can full fat coconut milk •2 tablespoons raw honey • ½ teaspoon vanilla extract • ¼ cup dark chocolate, chopped or chocolate chips


Chocolate Crust

Grind the almonds and pecans, one at the time, in a food processor leaving a few small chunks remove pits from dates and process in the food processor until creamy. Mix all crust ingredients until well combined and then evenly spread it on the bottom of an 8×8-inch pan lined with parchment paper.


    Combine the arrowroot powder and water in a bowl and mix until all the arrowroot has dissolved.  Add the arrowroot mixture to a saucepan along with the coconut milk and raw honey. Slowly cook over medium-low heat, stirring constantly until it thickens. Remove from the stove and stir in the vanilla extract.  Pour mixture over the crust and refrigerate overnight or until the coconut layer is firm. Cut into squares and drizzle with melted dark chocolate or chocolate chips. I like using a Ziploc bag to drizzle the chocolate. Cut a small hole on one end of the bag and fill it with the melted chocolate.


“Cinnamon Heart Cookies w/Strawberry Icing” By: Ditch the Wheat

1 cup almond flour • 1 tbsp ground cinnamon • ½ tsp pumpkin pie spice (any pie spice will probably work) • 1/8 tsp salt • 2 tbsp molasses • 2 tbsp extra virgin coconut oil, melted • 1 tbsp vanilla extract

    Preheat the oven to 350 F. Using a mixing machine, mix the dry ingredients together (almond flour, cinnamon, pie spice and salt). Add the wet ingredients (molasses, coconut oil and vanilla). Mix until spice and no clumps. Place the dough in the freezer until cold to the touch, about 10 minutes. Roll the cold dough to about ¼ inch flat between two pieces of wax paper. Use a heart shaped cookie cutter and cut out heart shaped cookies. Place the cookies on a parchment paper lined baking sheet. Bake for 10 minutes. Cookies will be slightly soft to the touch but will harden when cooled.

Strawberry Icing

¼ cup of organic cane sugar or any granulated sugar • 1 strawberry (or you could use raspberries, or blueberries for a purple color, an orange fruit for an orange color etc.)

    Use a coffee grinder to grind the cane sugar to a powder. In a separate dish, puree the strawberry and add the powdered sugar to the strawberry and mix. Use immediately. The icing is a paste. To mix it smoother you can add a fat like coconut oil. Spread a little icing on each cookie. The icing will dry quickly.


“Mint Chocolate Gelatin Hearts” By: Grass Fed Girl

3 tbsp grass fed gelatin • 1/4 cup water • 1 can coconut milk (13-15 oz) • 2 Tbsp honey • 1 handful fresh mint leaves • 3/4 cup dark chocolate chips or chopped dark chocolate bar

Dissolve the gelatin in the water and stir. Heat up the coconut milk over medium heat until it is warm. Add the gelatin to the coconut milk and stir in honey and mint and mix for 3 or 4 more minutes until everything is dissolved. Strain the coconut milk mixture through a strainer and pour into a bowl with the chocolate chips. Pour the coconut and chocolate chip mixture into a silicone mold and let it sit in the refrigerator for two hours. Unmold and enjoy!