This time last year I could hardly tell you my own name having given birth to Mr Ollie just two weeks earlier, but this year, I’m a little bit more prepared for the most romantic day of the year.
Actually, I’m not all that into Valentine’s Day. Will and I decided years ago that instead of spending money on overpriced gifts, we’d just exchange cheesy cards. I don’t really like giving into the commercialism of the whole thing (yes I’m one of those people).
Using it as an excuse to eat chocolate? Oh I have no issues with that. None whatsoever. This year I’ve healthified (is that a word?) the humble little chocolate cake into a no bake chocolate cupcake. It is super simple with just 3 ingredients in the ‘cake’ and 4 in the icing.
I even think I could get these past Will. Yes he’d know they weren’t regular cupcakes but they’re not too ‘healthy’ tasting. They’re actually super rich, dense and almost fudge-like in consistency with thick, stick-to-your teeth, chocolate icing.
I don’t think I’m alone on my attitude towards Valentine’s Day – overpriced gifts, no, homemade chocolate, yes. What do you think? Personally, I think you should make these and give your love a cheesy card. Valentine’s sorted. Enjoy!
ps I have a whole board full of healthy Valentine’s Day recipes over on Pinterest.
pps and for the chocolate lovers… chocolate mud cake recipe.
- 1 cup almonds
- ¼ cup pitted dates
- 2 tbsp raw cacao
- 1 banana
- 1 avocado
- ½ cup raw cacao
- pinch of sea salt
- Place the almonds in the bowl of a food processor and process until fine.
- Add the dates and cacao, and process until the mixture comes together.
- Divide between a 12-hole silicone cupcake mould and press the mixture firmly into each hole.
- Refrigerate to set.
- Make the icing by processing all the ingredients in a food processor until smooth (you may need to scrape the sides down a few times).
- Pipe the icing onto the cupcakes and refrigerate until serving.