Valentines Day Craftin

I love an excuse to decorate, send cards, make treats, go out to dinner, and put love notes in my boos lunch! Happy Love Day, why not be cheesy and have fun with it. Here are some crafts I have made with link so you can print them out. Hurry, you still have time for tomorrow!

XOXO banner20140211-134027.jpg

Your the Apple of my eye20140211-134056.jpg

Orange you glad were friends
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Your a star 

Sweet Heart Cards
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Vegan, Sugar Free Coco Peanut Butter hearts

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For the peanut butter bottoms:
1/2 cup organic peanut butter
1/2 cup organic almond Butter
1 tablespoon organic agave syrup
2 tablespoons organic coconut oil
For the chocolate topping:
1/4 cup organic raw cacao powder
1 tablespoon organic agave syrup
1/4 cup organic coconut oil
For the peanut butter bottoms:

    • Combine the peanut butter, agave syrup and liquid coconut oil in a medium size bowl and stir until well combined.
    • Drop a spoonful at a time into silicone muffin cups until they are approximately 1/2 full.
    • Put them into the freezer for at least 15 minutes.

For the chocolate topping:

    •  Combine the raw cacao, agave syrup and liquid coconut oil in a medium size bowl and stir until well combined.
    • Drop a spoonful at a time on top of the frozen/hardened peanut butter in the silicone muffin cups.
    • Put them into the freezer for at least 15 minutes.

Keep in the freezer until served because they will melt and lose their shape at room temperature if the coconut oil begins to melt. Sprinkle with sea salt and enjoy!

Raw cocoa almond butter sea salt bars20140211-134040.jpg

What you need:
Cocoa layer:
•1/4 cup organic raw cacao powder
•1 tablespoon organic agave syrup
•1/4 cup organic coconut oil
Peanut butter layer:
•1/2 cup organic peanut butter
•1/2 cup organic almond Butter
•2 tablespoons organic coconut oil
Cocoa layer:
•1/4 cup organic raw cacao powder
•1 tablespoon organic agave syrup
•1/4 cup organic coconut oil
dash of sea salt

In your first bowl, prepare cocoa layer by mixing all ingredients. Coconut oil melts at room temperature so the longer you mix, it will eventually mix and spread out. Depending on how many bars you want to make, you can make more cocoa but make sure to add equal parts coconut oil and cocoa powder. Using a spatula, pour or spread cocoa layer on parchment paper and place first layer in the freezer.
While the cocoa layer is freezing for about 10 minutes, in a separate bowl, start the peanut butter layer by mixing all ingredients. Pull out the cocoa layer and spread the peanut butter layer on top and then place in the freezer for 10-15 minutes.
Pull out the bars and add on the top cocoa layer and sprinkle sea salt. Let sit in the freezer 10-15 minutes before serving, slice into bars and serve.

Vegan raspberry pomegranate pancakes20140211-134047.jpg

What you need:

    • 1 cup of steel cut oats
    • 1/3 of a cup of ground almonds
    • 1 cup of water
    • ¼ of a cup of ground flaxseed
    • ¼ of a cup of chia seeds
    • ¼ of a cup of raspberries
    • ¼ of a cup of walnuts
    • 1 ripe banana
    • 2 teaspoons of cinnamon

For the topping:

    • a handful of blueberries
    • a handful of raspberries
    • walnut pieces
    • pure maple syrup (if you want, adding pure maple syrup will not make your meal SOS free)

Start by placing the oats into a food processor or blender until they are smooth. Add in the banana, the the remaining ingredients (except the toppings)– blend until a smooth mixture forms. At this point, the mix should be thick, not too runny. Use a non stick pan and being dropping your pancake mix onto the pan with a spatula until all your mix is gone. Cover your healthy stacks with raspberries, pom seeds and serve.

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The cutest V Day gift from my mom and sister, they are the best.

HAPPY VALENTINES DAY!

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