Sharing the Love.....

We've been having fun getting ready for Valentine's Day! Olive really loves dressing up and dancing around the house with "magic wands" these days, hence the inspiration for this years Valentines. :)

For her teacher (and us!), we made these super easy and super yummy raw/vegan heart cookies. I always love making sweets that are sans refined sugar and other junk that are just as tasty and pretty. <3

Wishing you all a love-filled, tasty Valentine's Day!! xoxo, Mi&O

Raw Cherry Chocolate Hearts 

with Cardamom and orange 

*Adapted from oh, lady cakes! 

2 cups raw almonds

6 tbsp cacao powder, plus more for dusting

2 tsp cardamom powder

Small pinch Himalayan salt

8 medjool dates

1/2 cup dried cherries

2 tsp orange zest 

1 tbsp fresh orange juice

1 tbsp Butternut Mountain Farm Grade A Pure Maple Syrup (the best money can buy!)

1-2 tbsp filtered water

In a food processor fitted with the S blade, blend the almonds, cacao powder, cardamom powder and sea salt into a superfine meal. Add the dates and cherries; process for at least 60 seconds, until the fruit is incorporated. Add the juice, syrup and the water (1 tablespoon at a time) and blend just until a dough starts to form--slightly sticky. Next, pat it into a flat disc, wrap with plastic, and refrigerate for at least 30 minutes, or until firm. If your dough is nice and firm, proceed to the next step.

Line a large baking sheet with parchment paper; set aside. Line a flat surface with parchment paper and sprinkle with cacao powder. Roll the dough out until it's about 1/2" thick. Using a 1.5" heart cookie cutter, cut the dough and transfer the pieces to the prepared baking sheet.  Repeat process with scraps. Freeze for 30 minutes then transfer to an air tight container. When ready to serve, dust with cacao powder. Will keep in freezer for at least 2 months, but don't count on them lasting that long. :)

Yield: about 2 dozen hearts