There is something so traditional about having something sweet given for Valentine’s Day and how special to have something homemade to share. What is great about both of these recipes is that they can be made within 15 to 30 minutes and the prep work is extremely simple. If you eat Whole30 or paleo then you probably have all the ingredients listed below already in your pantry.
The first recipe, Thumbprint Cookies, is from Elana’s Pantry. Putting these ingredients together took less than 5 minutes and they bake within 8 to 10 minutes. We used strawberry jam, but you can use any jam you have on hand.
- 2 cups blanched almond flour
- ¼ teaspoon celtic sea salt
- ¼ teaspoon baking soda
- 3 tablespoons coconut oil
- 2 tablespoons honey
- ¼ cup jam
- Preheat oven to 350 degrees
- In a food processor combine almond flour, salt and baking soda
- Pulse in coconut oil and honey until dough forms
- Scoop batter 1 tablespoon at a time onto a parchment paper lined baking sheet
- Press your thumb into the center of each cookie to make an indentation
- Place ½ teaspoon of jam in the center of each cookie
- Bake at 350° for 8-10 minutes until golden brown
- Let cool on the baking sheets and serve
The second recipe is from Inspired Edible’s Miniature Chocolate Peanut Butter Cups. I have modified it using almond butter and cookie butter a few times. You can use whatever “butter” you prefer as I am sure all options will be delicious. You can also serve these in red mini cupcake liners or cute Valentine’s Day ones to celebrate this weekend. And if you want to really bring them to another level, try adding orange extract and top with a sliver of an orange peel. (Note: These can melt in your hand and if they do; don’t worry because they are totally worth it.)
- 200 grams 75% cocoa chocolate (two large bars)
- 1/4 cup (or so) of almond butter
- 1/4 cup chopped almonds
Melt chocolate using a double broiler on low heat.
Meanwhile, place 12 miniature muffin cup liners into muffin cups.
Once chocolate has melted, pour first layer of chocolate, about one tsp, into each cup.
Allow chocolate to solidify in fridge for approximately 10 minutes.
Remove muffin tray from fridge and place about 1 tsp of almond butter in a ball-like shape over each layer of chocolate such that it does not cover the full surface of the chocolate. This will allow the second layer of chocolate to fill in along the sides of the cup for closure.
Pour the second layer of chocolate over almond butter using about 1 + 1/2 tsp of chocolate.
Top each cup with a few chopped pieces of almonds as desired.
Return cups to fridge or freezer to solidify before enjoying.
- If you have any left store either in the freezer or fridge. I prefer the freezer.