My last Valentine’s recipe is here! I can’t believe how organised I’ve been. I usually miss the holiday themed recipe opportunities…or only realise at the very last minute, so I’m pleased with my early preparations.
Let’s hope as you are reading this that I am cosied up in a little cottage in the middle of Herefordshire…and not stuck in a blizzard somewhere, since the weather conditions at the time of writing (just gone midnight into Friday morning) were somewhat suspect with snow and ‘freezing rain’ forecast…hmmm not the best start to a holiday!
For this final recipe I just couldn’t get this fudge out of my mind- it is simply so good and so easy to make! Here I’ve rolled it out so that shapes can be made with a cutter and it performs the job just beautifully. Sprinkle with a little coconut and stop here if you like. But I didn’t want to stop there, I wanted to add a little bit of pink!
I played around with the ‘pink’ options for quite some time. I wanted to create a similar raw ‘smoosh’ recipe so that the whole process was very quick and simple. To take a pink dye the basic dough needed to be light in colour so the two options I trialled were marzipan and cookie dough.
The marzipan still needs a little more work in my opinion as I think the almond flour makes the marzipan stick the roof of your mouth a little as you eat it but the marzipan recipe original seen here was too oily for rolling. The overall taste is good and it forms the shapes well, but for me the texture is not 100%- but then again I am very picky when it comes to textures. I preferred the cookie dough option and this worked best with the chocolate layer on the outside as the cookie dough is very soft and quite sticky whilst the fudge is firmer to touch and so seemed to work best that way round. As you can see I have tried various options here- feel free to vary things and experiment with your own layering!
I also pressed a little desiccated coconut on the chocolate sandwiches to give a pretty delicate finish…this was my favourite option!
Recipe: Valentines cookie sandwich
Makes anywhere between 20-40 heart sandwiches (depending on size of hearts and method used)
Ingredients- chocolate layer (fudge)
½ can black beans- rinsed and drained
1 small mashed banana
½ cup cocoa powder (or raw cacoa powder for an even healthier boost)
1/3 cup dates
2 tsp vanilla extract
½ tsp cinnamon
¼ tsp stevia
½ cup ground oats
2 tbs ground flax
2 tbs chia seeds
Ingredients- pink layer
Option A- marzipan
½ cup ground almonds
¼ cup almond flour
2tbs tapioca or arrowroot
¼ cup coconut butter
2tbs agave (tiny pinch spelt)
1 tsp almond extract (more if needed to taste)
1tbs water (as necessary to form dough)
1-2 drops red food colouring
Option B- cookie dough
2/3 cup cashews
1/3 cup oats
1 Tsp vanilla extract
1/3 cup oats
1 Tsp vanilla extract
3tbs dried cranberries
1-2 drops red food colouring (for a stronger pink colour)
Method (for all):
Blend all dry ingredients in a food processor. Add wet ingredients and then blend again. The dough should be fairly tacky but not too sticky and should still be easy to handle.
Roll out, chill if needed and use cookie cutter to cut out hearts for each sandwich. Assemble in desired fashion and store in an air tight container.
marzipan hearts with chocolate fudge centres
cranberry cookie hearts with a chocolate fudge centre
coconut chocolate fudge hearts with a soft cookie centre
For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.