Sweet Valentine

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

1. Beat the butter until smooth and creamy.
2. Then add the vanilla and continue mixing.
3. Finally, little by little add Monk® Glass (previously sifted). Beat until there is a homogeneous and consistent mixture.

Cake pops procedure

1. Start by preparing Special Brownies according to the instructions on the box. Once they are ready, allow them to cool.
2. Prepare two cookie sheets with wax paper.
3. In a food processor, grind the brownies until you obtain a chocolate cake flour.
4. Pour it into a bowl and mix with the vanilla frosting. Incorporate well until forming a moist and manageable dough.
5. 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.
6. Melt the semisweet chocolate in a pot over a bain-marie and the pink or white chocolate in another pot.
7. 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.
8. 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

1. Crush the 120 g of cookies and pour in the melted butter until it has a dough consistency.
2. Place the mixture in the mold of your choice until you create a base and place it in the freezer for a few hours.
3. Heat the whipping cream over low heat until it begins to release bubbles.
4. 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.
5. 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

1. Mix the chickpea flour, oat flour, cocoa powder, baking powder and tablespoons of Monk® in a blender.
2. Add the rest of the ingredients except the toppings to the blender and mix until a homogeneous consistency is achieved.
3. 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.
4. Leave it in the oven for 30 min at 180°C.
5. When the pancake is ready, let it cool completely before cutting it.
6. Accompany with a coffee or your favorite drink.