Valentine’s Day, a time where we focus on love and our immediate relationships. How often do we get caught up in feeling unloved, in disliking ourselves for who we truly are because we get lost in expectations of what we hope others should feel for us? What if this year we ditched those expectations. What if we focused our energy towards loving ourselves fully, loving others unconditionally, and becoming the source of love.
“I’ve been looking for a long, long time,
for this thing called love,
I’ve ridden comets across the sky,
and I’ve looked below and above.
Then one day I looked inside myself,
and this is what I found,
A golden sun residing there,
beaming forth God’s light and sound.”
So I dare you this week to practice love in all its forms. Write a love letter to yourself, appreciate who you are and what your heart desires. Cultivate a deep inner love, an unshakeable bliss.
And once you’re filled to the brim with joy, share it! Send it out into the world, with words, with actions…with extra big slices of rich chocolate torte! Find ways to share the love you’ve cultivated. Be a source of love.
RASPBERRY CHOCOLATE TORTE
2 cup almonds, soaked for 8 hours
1 cup cacao powder
1/2 cup coconut oil
8 dates, pitted
2 tsp vanilla
2 tbsp cacao nibs
1/2 tsp salt
2 tbsp water
In a food processor, add the almonds and process until completely broken down. Then combine the remaining ingredients and pulse together until the mixture begins to form a doughy ball. Press the crust evenly into the bottom of a 9-inch parchment-lined springform pan. Place crust into freezer, allow to sit for 30 minutes before pouring batter on top.
2 cups coconut meat (about 3 young thai coconuts)
1 cup coconut water
½ cup coconut butter
¾ cup maple syrup
2 cups cacao powder
1 tbsp vanilla
2 tsp cinnamon
¼ tsp Himalayan pink salt
1 cup melted cacao butter
Open the young thai coconuts, pour the water into a glass and separate the meat. Place the coconut meat, coconut water, and coconut butter in a high-speed blender. Puree until creamy. Then add the avocados and maple, blend again until creamy. Combine remaining ingredients, except the cacao butter, and blend again. Finally, add the melted cacao butter and blend until well combined. Pour half of the filling over the crust in the springform pan, layer with a heaping scoop of jam and fresh raspberries. Pour the remaining filling on top, and smooth evenly with a spatula. Cover with plastic wrap then place in your freezer to set for 4-5 hours to set. Serve each slice with a heaping spoonful (or 3!) of the raspberry jam and a drizzle of the fresh-made fudge sauce.
Makes one 10-inch tart
1 cup frozen raspberries, thawed
1 cup fresh raspberries
3 tablespoons honey
pinch of salt
In a bowl, use your hands to mash the raspberries, honey and salt together. Store in a glass container for up to a week.
Makes about 2 cups jam
Chocolate Fudge Sauce
½ cup coconut oil
¼ cup raw cacao powder
¼ cup raw honey
Combine all ingredients in high-speed blender, puree until smooth. Transfer to an airtight container to store.
Note: Coconut oil will solidify, if this happens to your finished fudge sauce, just run your jar under hot water to melt then stir well or blend again for a minute in blender to soften.
Makes about 1/2 cup fudge sauce