My Valentine’s day memories begins at college. Once, talking with my sister, we concluded we didn’t want to wait for a boyfriend to celebrate St. Valentine. We had each other, we loved each other and we knew we were going to be always there for each other. So we decided I was going to be her Valentine and she was going to be mine.
My mum use to prepare a special dinner that day (she still does) and we were going to be protagonist as well. At the time of exchanging presents, I was very excited, I got a little mug with a heart for my sister, although she thought we were joking and didn’t buy me anything, it doesn’t really matter, it was the start of a beautiful tradition between us. Since then every year we still exchange something (even just a postcard) as a symbol of our sisterly love.
It’s important to realise that love, and St. Valentine’s Day, is not just about having a significant other. Love is in the air, in the people you surround yourself with. It is in a great movie, the places you call home, in the fresh flowers. Love is enjoying a massage, doing your favourite sport and in a great dinner.
There is a lot of pressure on this holiday to be in love and in a romantic relationship. Look far beyond that, celebrate the love you can find everywhere in your life.
Right now what is making me very happy and loving are these delicious homemade healthy Ferrero I made over the weekend. They are perfectly sweet with a wonderful crunchy effect and a deep maple flavour. And of course they are even better that the real ones!!
I would love to know what’s your plan to celebrate St. Valentine’s Day this year. Leave a commen below or tag a photo #healthyforkful on Instagram so I won’t miss it!
A delicious healthy version of Ferrero Rocher. Adapted from Healthy Studio Bcn
- 150 grams ground hazelnuts
- 50 grams oat flour
- 100 grams dates pitted
- 18-20 whole hazelnuts roasted and skinless
- 1 tablespoon raw cacao powder
- 1/2 teaspoon pure maple extract
- 100 grams whole hazelnuts
- 25 grams coconut sugar or honey
- 100 grams dark chocolate melted
- caramelised hazelnuts crumbled
Start making the caramelised hazelnuts. In a linen oven tray, place 100 grams of hazelnuts, drizzle the honey and mix well. Bake at 160º until hazelnuts are caramelised, about 10 minutes, be careful not to burn. When cold, place them in a food processor and pulse until semble breadcrumbs. Reserve.
Place dates in a food processor and pulse until they become a paste.
Add ground hazelnuts, oat flour, cacao, maple essence and pulse once more until combined and you get a smooth dough.
Scoop portions of the mixture. Flatten each portion in the palm of your hand, place a whole hazelnut in the middle and then close the truffle mixture around the hazelnut.
Melt the chocolate, dip a truffle in the chocolate, making sure it is well coated. Then roll in the crumbled caramelised hazelnuts. Let them to cool.