Valentine’s day is almost here. Up to last year, I was not the type of person to pre-plan what to make on Valentine’s day. But two things happened in my life: 1-Munchkin. 2- Instagram. And this year, I have not one but three ideas that can make your V-day special without toiling away in the kitchen. I created these V-day treats in collaboration with Kiddobloom, stainless steel utensils for kids and babies.
Colorful Hearts Fruit Bowl
To make these fruit bowls, all you need is:
A green or white colored fruit
Heart-shaped veggie/cookie cutters
I used Watermelon, strawberries, raspberries, and kiwi. Kiwi adds some color contrast. White fruits such as apples would do the trick too. If you don’t have veggie cutters, you can make the heart shapes using a knife. See the cut lines in the photo below? Super easy.
Cut fruits are great for practicing fork skills too. When munchkin started using utensils, I only gave her spoons for some reason. She struggled to convey food using a spoon and lost interest pretty quickly. Then one day, my mom taught her how to pick up apples using a fork, and her interest piqued again.
Chocolate Dipped Spoons
Chocolate dipped spoons using real chocolate! I used real chocolate chips to make this treat because it needs to solidify at room temperature. Healthier versions of homemade chocolate dips, although tasty as real chocolate, stay runny at room temp and won’t work for this treat.
1. Line a parchment paper over a flat surface.
2. Melt chocolate chips over low heat and make sure not to overheat it. The chocolate will dry up if it’s overheated.
3. Dip each spoon into the melted chocolate and lay them on the parchment paper to cool. Sprinkle with shredded coconuts and dried fruits before the chocolate cools.
Strawberry Vegan Cheesecake
If you never tried vegan cheesecake before and if you are a diehard fan of real cheese, I know that you are skeptical. I was too! About a year ago, I figured out the culprit of my skin breakouts – dairy. Since then, I started searching for dairy substitutes, and a lot of times, the substitutes weren’t excellent. But vegan cheesecake? This stuff is good. Not “it’s good for a fake cheese” kind of way. Legitimately good. And no baking required. Just blend up the filling and freeze.
The cashew nuts and coconut oil make a very rich filling, so I like to add some fruitiness to it. Plus it makes a beautiful pink color. I used strawberries here, but for a more intense pink, go for raspberries. The recipe is at the bottom of this post.
You can buy the Kiddobloom Kids Stainless Steel Utensil Set using this link. I first got Kiddobloom utensils when munchkin started reaching for my forks and spoons. I guess she realized that mama’s spoon looks different than hers. I still remember her big smile when she got her first metal spoon. Look at her intently spooning a strawberry vegan cheesecake.
Freshware Silicone Heart: These are the silicone muffin cups I used. I also use them as a sauce dish.
(If you buy from these links, it won’t cost you a penny more, but I’ll get a small compensation. 😙)
Stay tuned for my easy chocolate granola recipe coming up this weekend along with another Valentine’s day food art idea.
Strawberry Vegan Cheesecake
Strawberry Vegan Cheesecake perfect for Valentine's day healthy treat.
- 12 heart-shaped silicone muffin cups
- 1+2/3 cups raw cashew nuts
- 10 strawberries
- 1 lemon juice
- 1/3 cup coconut oil
- 1/2 cup full fat coconut milk
- 1/2 cup agave nectar
- 12 Medjool dates pitted
- 1.5 cup chocolate granola
Soak cashew nuts with water. Let it sit while you work on the crust.
In a food processor, blend Medjool dates until they turn into small bits. Place the dates and granola in a bowl and mix well. Place a tbsp of mixture into each muffin cups and press flat to create a crust.
Drain the water from cashew nuts. Place the nuts in a blender with the rest of the ingredients. Blend until smooth.
Pour the filling into each muffin cups and freeze for 4 hours or more.