Three Valentines Day Treats

Photo and recipe by  Kits Coastal

Photo and recipe by Kits Coastal


  • 1 cup packed blanched almond flour
  • 2 Tbsp full fat coconut milk
  • 2 Tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 pinch sea salt
  • ¼ cup dairy free chocolate chips


  1. In a medium-sized mixing bowl, combine almond flour, coconut milk, maple syrup, vanilla extract, and sea salt. Mix with a spoon until well combined.
  2. Mix in chocolate chips.
  3. Shape and roll into balls using hands.
  4. Eat right away or refrigerate for a denser cookie dough.
  5. Refrigerate cookie dough bites for up to a week.
Photo and recipe by Paleo Running Momma

Photo and recipe by Paleo Running Momma

Overnight Paleo & Vegan Chocolate Pudding


  • 1 1/2 cups refrigerated organic coconut cream from a can
  • 1/2 cup raw cacao powder or unsweetened cocoa powder, sifted
  • 6 Tbsp pure maple syrup 6-8 Tbsp depending on how sweet you want it
  • 2 tsp pure vanilla extract
  • generous pinch fine grain sea salt


  1. In a small saucepan over low heat, whisk together the coconut cream, cacao, and maple syrup (start with 6 Tbsp, or even less if you want a very dark chocolate pudding) until smooth. A small whisk will get everything nice and smooth.

  2. The coconut cream will melt and the maple and cacao should combine well to create a smooth silky mixture. Continue to cook and stir over low/med heat for about 2 minutes, or until the mixture just begins to come to a boil with small bubbles.

  3. Remove from heat at this point, and stir in the salt and vanilla. Taste, and add a bit more maple if you'd like a sweeter pudding. You can pour the mixture into individual containers/bowls to chill and set, or simply in one larger bowl only and divide later on.

  4. Cover and refrigerate until set, or overnight for a thick creamy pudding. Makes about 4 servings. I love my pudding with a big dollop of coconut whipped cream on top! Enjoy!


Delicious date Sweetened Chocolate Mousse


  • 1 can of coconut cream that's been refrigerated overnight, not coconut milk
  • 1/3 cup cocoa powder
  • 1 cup (tightly packed) soft dried dates 
  • a few drops of vanilla extract
  • a pinch of salt


  1. Refrigerate the can of coconut milk overnight to solidify and separate. Carefully discard the transparent liquid.
  2. Pit and halve the dates (if they are not soft, place them for a few minutes in warm water until they start to soften, then drain and chop). 
  3. If you don't mind those tiny bits of date skin, you can just add the remaining coconut cream and cocoa powder and blend together until smooth, then finally add the vanilla and salt (or your preferred flavoring).  If you don't want the date skins then you need a large strainer with very small holes to trap those bits of date skin before adding the rest of the ingredients. 
  4. Blend together. 
  5. Serve chilled and enjoy! 

Note: This recipe yields 2 cups of mousse.