Valentine's Day Keto Hearts:)

I wanted to create a Valentine's inspired keto treat for all my lovely Fat Fueled ladies. I wanted it to be pink, and there had to be an element of chocolate in it. I also didn't want the

standard 'fat bomb' which is really rich, so I thought I'd start with a raw cookie dough base and go from there! The end result if is a chewy treat that tastes like marzipan! Funny how almond and cherry flavors marry so well together!

In terms of the color, I didn't do much experimenting with trying to get the dough to be really pink. The pomegranate seeds and cherries did the trick but the color actually faded from a brighter pink to a more brownish shade in just minutes! You could definitely add some beet juice or maybe raspberries to intensify the color if that's important to you!

Here's what I used:

Cookie dough base:
1 cup almond flour
1/2 cup coconut flour
1 tsp vanilla
1/2 tsp Sea salt
1/4 cup Swerve (sub xylitol, or honey/maple syrup if you don't care about the 'keto' aspect)
1/3 cup nut butter (I used sunflower butter, but almond butter would be great!)
1/4 cup coconut oil (softened)
1/4 cup pomegranate seeds (fresh or frozen)
1/4 cup cherries (fresh or frozen)

Place all ingredients EXCEPT THE FRUIT into your food processor and pulse until a dough forms. Then add the fruit. Pulse again until the desired consistency is reached. The dough eventually should eventually stick together but not be overly wet - if it's too wet add a little extra almond or coconut flour. If it's too dry and crumbly, add a little extra coconut oil.

Once done you have a couple options -you can roll the dough into balls OR form into shapes using a silicone mold (be sure to pack the dough in well so it molds to the shape you want). Place in the freezer while you prepare your chocolate glaze.

Chocolate Glaze:

I'm TERRIBLE at tempering chocolate. I don't know what it is, I usually end up with a globby mess...not the shiny smooth chocolate you would expect. So yours will probably turn out better than mine did!

You have a couple options here as well:

1. make your own chocolate using 1/4 cup cacao butter, 1/4 cup cocoa powder, sweetener of choice - melt slowly and use this to dip your cookie dough.

OR

2. Melt 2 oz dark chocolate (or chocolate chips - keto friendly variety) with 1 Tbsp heavy cream slowly over double boiler. Once melted remove from heat.

Remove your cookie dough from the silicone molds and either dip into your chocolate or use a spoon to bathe them in chocolate. Place onto a parchment lined plate and transfer back to the fridge or freezer to set. 
Once hardened, store in the fridge or freezer in an airtight tupperware!