Last-Minute Homemade Sweets for St. Valentin

Joyeuse St-Valentin! Happy Valentine’s Day! This wonderful holiday provides yet another excuse to eat sweets—and chocolate in particular—while celebrating the people you love. What could be better?

Our local confiseries have beautiful displays of handmade chocolates in their windows. My boys and I often stop and admire them on the way to school.

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While our 2-year old will not be getting milk chocolate again this year because of his food allergies, I’m not going to make him feel bad about it. Instead, I’ve prepared three homemade sweet treats for our family to enjoy together.

These recipes could not be easier. All three have short ingredient lists and can be thrown together quickly. So if you want to make any of these today, there’s still time!

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Chocolate Coconut Bonbons

Recipe adapted from Saveur.

(dairy/egg/nut-free)
Makes 20 candies

Filling:
1 1/2 cups unsweetened shredded coconut*
1 1/2 cups powered sugar
3 to 4 tablespoons soy cream
1/2 teaspoon vanilla or vanilla sugar**

Coating:
2 tablespoons powdered sugar
1 teaspoons cocoa
2 teaspoons cinnamon

*I used grated coconut (Noix de coco râpée) from Coop that’s already very finely chopped, so I skipped the food processor instructions listed under step #1 below.
**If you use vanilla sugar like I do, you’ll need to use about 4 tablespoons of soy cream to compensate for the loss of a liquid ingredient.

1. If needed, place coconut flakes in a food processor and pulse until finely chopped. Transfer coconut to a bowl, add the remaining ingredients and mix well.

2. Spoon out about 1 tablespoon of the coconut mixture and roll it into a ball. Repeat process with remaining mixture and set them aside to rest for about 1 hour.

3. Combine all of the ingredients for the coating in a bowl. Dredge each coconut ball in the coating mixture. Cover with plastic wrap and store in refrigerator.

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Blood Orange Madeleines

(dairy/nut-free, contains baked egg)

I made madeleines earlier this week for a playdate, using my favorite dairy-free recipe, and all the kids seemed to like them. I just used blood orange zest instead of lemon. Also, I tossed them in a bowl of light pink icing made of 2/3 cup powdered sugar and about 2 tablespoons of freshly squeezed blood orange juice.

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Chocolate Peppermint Bark

(dairy/egg/nut-free)

Here’s another wicked easy chocolate idea that you’ve probably already made before, but it was another first for me. Just melt 2 cups of whatever allergy-friendly chocolate chips you can find in a heat-safe bowl over a small pot of water, stirring constantly so it doesn’t burn. Line a cookie sheet with aluminum foil or parchment paper. Pour the melted chocolate into the pan and spread around to your desired thickness. Sprinkle the top with 2-3 crushed candy canes or any other allergy-friendly toppings like raisins, chopped toasted pumpkin seeds or shredded coconut, etc. Put it in the fridge to cool for an hour or less, and it it’s ready to go.

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What allergy-friendly treats are you enjoying for Valentine’s Day? Please let us know by leaving a comment below. I’m always looking for new recipes and suggestions. Bon week-end!

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