Delicious And Healthy Valentine’s Treats

Avocado Cacao Mousse Serves 2 Ingredients: 1 avocado, ripe and without browning ¼ cup cacao powder 3 tablespoons agave syrup ¼ cup vanilla soy milk Pinch salt Cacao nibs for garnish (optional) Tools: Food processor Rubber spatula Directions: 1. Scoop the flesh of 1 avocado into the base of a food processor. Add cacao powder and agave syrup. Process until very smooth. 2. Add vanilla soy milk and salt to the mixture. Process until smooth and homogenous. Scrape down the sides using a rubber spatula and process one more time if necessary to obtain a homogenous mixture. 3. Chill mousse for 1 hour. Sprinkle with cacao nibs for some crunch. (Manuel Villacorta)

Dates Stuffed with Cacao Nibs and Walnuts Serves 2 Ingredients: 4 medjool dates 4 teaspoons cacao nibs 4 walnuts Tools: Small knife Directions: 1. Slice each date lengthwise so that the fruit forms a boat-like shape. 2. Remove the pit. Place 1 teaspoon of cacao nibs and a walnut inside of each date. Enjoy! (Manuel Villacorta)

Popped Kiwicha Chocolate Medallions Makes: 18 medallions Ingredients: ½ cup popped kiwicha 1 bar dark chocolate (100g), 73% Tools: Medium sauté pan with lid Small sauce pot Small stainless steel bowl Rubber spatula Small sheet pan Parchment paper Small metal spoon Directions: For the popped kiwicha: 1. Heat a medium sauté pan over high heat until the entire surface is extremely hot. Add 1 tablespoon of kiwicha and evenly distribute it in the pan. No oil is needed. Cover the pan with a glass lid and allow the kiwicha to “pop” until white, roughly 30 seconds, making sure to move the pan over the heat for an even distribution. When popped, remove the kiwicha from the heat and immediately transfer to a bowl. 2. Repeat step 1 until the desired amount of kiwicha is popped. It may take a round or two of trial and error to get the heat, the movement of the pan, and the timing just right, but you’ll get the hang of it in no time, and then popping kiwicha will be fun as well as practical. For the chocolate medallions: 1. Finely chop chocolate and place in a stainless steel bowl. 2. Fill a small saucepot with 3-4 inches of water and bring to a boil. Place bowl of chocolate so it sits on top of the saucepot without touching the water. Lower heat to a simmer and stir chocolate until melted. Once melted, remove bowl from heat and stir until smooth and shiny. 3. Place a piece of parchment on top of the baking sheet. Using a small metal spoon, pour small pools of melted chocolate onto the parchment paper, leaving each medallion some room to spread out. Before the chocolate hardens, sprinkle each chocolate medallion with a generous layer of popped kiwicha. 4. Allow the chocolate to harden for about 30 minutes in the refrigerator before eating. (Manuel Villacorta)