Sweet Valentine
We share ideas for healthy desserts for Valentine's Day sweetened with Monk®
Eat consciously, eat freely
Cake Pops for Valentine's Day
Ingredients
1 box of Special Brownies
100 g of Monk® Glass
2 cups sugar free vanilla frosting
300 grams of semisweet chocolate
White chocolate or pink chocolate bars
colorful sparks
Miniature Marshmallows
Bitumen
50 grams of butter
100 grams of Monk® Glass
5 tablespoons liquid vanilla
Dye the color of your preference
Bitumen preparation
- Beat the butter until smooth and creamy.
- Then add the vanilla and continue mixing.
- Finally, little by little add Monk® Glass (previously sifted). Beat until there is a homogeneous and consistent mixture.
Cake pops procedure
- Start by preparing Special Brownies according to the instructions on the box. Once they are ready, allow them to cool.
- Prepare two cookie sheets with wax paper.
- In a food processor, grind the brownies until you obtain a chocolate cake flour.
- Pour it into a bowl and mix with the vanilla frosting. Incorporate well until forming a moist and manageable dough.
- Make 50 dough balls with your hands and place them on the trays. Chill the balls in the freezer for 10 minutes or in the refrigerator for approximately 2 hours or until firm.
- Melt the semisweet chocolate in a pot over a bain-marie and the pink or white chocolate in another pot.
- Dip the balls in the chocolate (one half in the white and the other half in the pink) and place on the wax paper. Place the popsicle stick and decorate with sprinkles or marshmallows.
- Allow them to dry completely before serving.
No-bake chocolate cakes
Ingredients
120 g sugar-free cookies of your choice
40 g melted butter
100 ml whipping cream
100 g dark chocolate (70% cocoa)
Fruits of your choice
Monk® Glass to decorate
Preparation
- Crush the 120 g of cookies and pour in the melted butter until it has a dough consistency.
- Place the mixture in the mold of your choice until you create a base and place it in the freezer for a few hours.
- Heat the whipping cream over low heat until it begins to release bubbles.
- Pour the whipping cream into a bowl with the chocolate, mix until well combined, then place on the cookie base that you put in the freezer.
- Decorate with the fruits of your choice and sprinkle with Monk® Glass to decorate.
Chocolate pancake made with zucchini
Ingredients
190 g oat flour
70 g chickpea flour
4 tbsp unsweetened cocoa powder
40 g of 70% cocoa chocolate
8 tablespoons of Monk®
3 tbsp coconut oil
1 cup grated zucchini
1 tbsp baking powder
½ cup almond milk
Toppings: Cocoa nibs, slivered almonds, walnuts
Preparation
- Mix the chickpea flour, oat flour, cocoa powder, baking powder and tablespoons of Monk® in a blender.
- Add the rest of the ingredients except the toppings to the blender and mix until a homogeneous consistency is achieved.
- Once your mixture is ready, transfer it to a previously greased mold covered with parchment paper to make it much easier to unmold. Add the toppings before putting it in the oven.
- Leave it in the oven for 30 min at 180°C.
- When the pancake is ready, let it cool completely before cutting it.
- Accompany with a coffee or your favorite drink.