Welcome to the Festival of Food Carnival. In celebration of Valentine’s Day, we’re sharing recipe ideas for “love foods” or foods to share with loved ones. Hosted by Diary of a First Child and Hybrid Rasta Mama, you’re welcome to join us next time, or if you have a previously published recipe you’d like to share, add it to the linky below.
We’re all good friends now right? Therefore, you know that I am completely over the moon about coconut!
Coconut and I have a deep love affair so what better way to shower Rasta Daddy with affection than with a coconut filled treat or two? (If I could shower him in just coconut, I might do that too. Ooops…did I write that?)
Anyhoo – I am sharing two of my most favorite and easiest coconut goodies with you. You can whip these up tonight or even tomorrow morning and surprise your loved one(s) with a tasty and pretty healthy Valentine’s Day treat!
- 8 ounces cream cheese at room temperature (homemade is best)
- 2 tablespoons raw honey
- 2 -3 ounces of pureed strawberries
- 1 tablespoon vanilla
- Coconut flakes for rolling
- In a large bowl, mix the cream cheese, honey, strawberry, and vanilla until well blended. Place the mixture in the freezer for about 5 minutes. You need the mixture to harden a tad to make it easier to work with.
- In a small bowl or on a small plate, place a decent amount of coconut flakes. Eat the pieces that fall off the edge of the plate.
- Roll the now slightly hardened batter into truffle shaped balls (or hearts if you desire). Lick your fingers between each truffle. (Hey – it isn’t made with love unless there is the cook’s spit on it!)
- Gently roll the truffles in the coconut flakes. Keep licking your fingers.
- Place on a plate and chill in the refrigerator for an hour. Stare at the refrigerator to make the time go faster.
- Then…. EAT. ALL. THE. TRUFFLES. And maybe save one for your Valentine.
- 4 large egg whites
- 1 1/2 cups raw honey
- 1/4 teaspoon sea salt
- 3 cups finely shredded unsweetened coconut
- 1 tablespoon coconut flour
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 8 ounces chocolate (70 percent cacao is ideal), finely chopped or grated
- Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper.
- In a heavy 3-quart saucepan, combine egg whites, honey, and salt. Heat on medium until warm to the touch, stirring constantly.
- Stir in the shredded coconut, coconut flour, cocoa powder, and vanilla. Continue stirring until gently sizzling.
- Immediately remove from heat.
- Stir in 1/3 cup of the bittersweet chocolate until melted.
- With a cookie scoop or measuring tablespoon, scoop the mixture into balls and place on prepared cookie sheets, spacing about 1 inch apart.
- Bake for 15 minutes or until set and crisp around edges.
- Cool completely on wire racks.
- After the macaroons are cool, melt the remaining chocolate and dip the macaroons in them to coat. You can also drizzle the chocolate on.
- Lick the remaining chocolate out of the bowl. Then let the macaroons harden on wire racks.
- DO. NOT. EAT. ALL. THE. MACAROON. TRUFFLES. You will get sick to your stomach after eating a dozen strawberry coconut truffles plus these truffles.
- Instead, store macaroon truffles in airtight container at room temperature up to 1 day or in freezer up to 2 weeks.
- Or better yet. Give them to your Valentine!
The photo of the macaroons is not mine. It was way too sexy NOT to include though. I found it on freedigitalphotos.net. So yay.
Please take a moment to visit the blogs of our other Festival of Food participants. The links in this list will be live by the end of the day, as participants are all in different time zones.
- Mercedes at Project Procrastinot shares Well-Traveled Muffins, A Family Recipe, which is the recipe that’s followed her around the globe and won her husband over: banana-carrot muffins. You can also fine Mercedes on Facebook.
- Mari at Honey on the Bum shares Peek-a-boo, I love you!, a recipe she loves because her kids love it and love to help make it, and it can change as the seasons and holidays change with just the switch of a cookie cutter.
- Angela at EarthMamas World shares a delicious vegetable black bean soup recipe. She adds a special Valentines Day twist for her kids! You can also find Angela on Facebook.
- Jennifer at Hybrid Rasta Mama shares two super easy coconut themed Valentine’s treats; No Bake Strawberry Cheesecake Truffles and Chocolate Coconut Macaroon Truffles. You can also find Jennifer on Facebook.
- Sarah at Why Food Works shares WFW: Know your numbers – the IMPORTANT ones!. Love your health first – heart disease is a big problem in America, and eating a higher fiber diet can improve our cardiovascular function: try Sarah’s Nutty Quinoa Pilaf to show your loved ones you care about their hearts! You can also find Sarah on Facebook.
- Amy at Anktangle shares her recipe for simple and delicious coconut macaroons. They’re sugar-free, gluten-free, and most importantly: free of any processed additives you’ll find in many store-bought desserts. You can also find Amy on Facebook.
- Lindy at Poppy Soap Co. shares a cheeky recipe for Chocolate Love Waffles! These are sure to be a Valentine’s Day hit! You can also find Lindy on Facebook.
- Jorje of Momma Jorje shares a painful recipe that required some love for her to make. You can also find Jorje on Facebook.
- Luschka at Diary of a First Child lists the ten foods commonly regarded as aphrodisiac foods, and shares three recipes that include eight of those foods, with a printable menu for your easy three course dinner. You can also find Luschka on Facebook.
- In a guest post at Hobo Mama, Crackerdog Sam shares his son’s favorite soft pretzel recipe: half whole-wheat and a lovely upgrade to a mall treat.You can also find Hobo Mama on Facebook.
- Need a wholesome treat for your honey’s sweet tooth? Dionna at Code Name: Mama shares her recipe for amazing homemade heart-shaped nut butter cups. With natural nut butter and coconut oil chocolates, these are two great tastes that will certainly taste great – and healthy – together. You can also find Code Name Mama on Facebook.
Stay connected! Be sure to “Like” the Festival of Food Carnival Facebook page.