Craft Your Own Valentine's Day Sweets
Sweets for your sweetie!
I've been lusting after My New Root's Valentine's Rawlos forever, patiently waiting for the perfect opportunity to make and personalize them. It wasn't until after I found the idyllic mold that I committed to crafting these beauties (as well as an additional sweet) for my valentine.
A couple weeks ago, I assembled my Pink Himalayan Rose Salt. I've been topping my morning tea elixir with this duo, adding extra flavour, visual pizazz and of course, medicinal properties.
Rose is an excellent adjunct to hormonal remedies that is also anti-inflammatory and antiseptic. It is an emmenagogue and uterine tonic that can heal cysts, infection and bleeding. Like the essential oil, rose petals are nourishing to the nervous system, helping to soothe and calm tension and pain, as well as support sleep. Additionally, rose is a tonic for the heart and circulatory system, perfect for that love in your life.
For your Pink Himalayan Rose salt, simply combine.
- First, grind large pink himalayan salt using a salt grinder, or crush with a mortar and pestle.
- Add rose petals (grind with mortar and pestle if too large).
- Store in an air-tight container away from light.
Salted Chocolate Rawlos
This recipe is adapted from My New Root's Valentine's Rawlos.
I wasn't able to purchase neutral-tasting coconut oil, so I opted for a ghee-coconut oil blend instead. I also added vanilla to the caramel and doubled the amount of dates (wheeeew double dates!) to make additional sweets. You'll need:
- 1/2 cup pitted dates (soak in water water if firm, drain well)
- 2 tbsp maple syrup
- 1/2 tsp organic vanilla
- 1/4 tsp fine sea salt (or to taste)
- In a double-boiler, melt cacao butter and ghee-coconut blend.
- Remove from heat and whisk in raw honey. Sift in cacao powder, whisking until smooth.
- Spoon chocolate, filling each mold 1/3- 1/2 full. Set in freezer for ~ 10 minutes.
- In a food processor, blend dates and maple syrup until smooth. Mix in vanilla and sea salt. Sneak a sample and ensure your caramel appeals to your taste buds as is.
- Remove chocolates from freezer and add caramel to centres of chocolates, leaving room on all sides. Spoon in remainder of chocolate to envelop the caramel. Set in freezer for 5 minutes until thickened, but not firm (this will prevent your salt topping from sinking into the chocolate).
- Top with Pink Himalayan Rose Salt, and freeze for one hour before removing from mold.
Now, that leftover salted caramel!
- Cut parchment paper into rectangles.
- Put caramel (1/2- 1 tbsp) onto parchment paper and roll into caramels, pinching & twisting either side.
- Harden in freezer, at least 1 hour. Store in an air-tight container in the freezer or refrigerator.
These treats are a healthier alternative to their store-bought counterparts, without refined sugar, waxes or additives. Enjoy the antioxidant-rich cacao powder, and natural sugars full of added nutrients and minerals.
Include sweets with a little love note, or savour them by yourself as the ultimate self-care treat.
Let me know how you much you or your valentine loves these tasty morsels in the comment section below.
Wishing you loads of love, in all the forms it takes,