Valentine’s Day, Single Awareness Day, Day of Love – whatever you want to call it – it’s coming and it ain’t stoppin’ for any haters, so you may as well as embrace it!
Here are my tips for surviving Valentine’s Day festivities:
1. Make food. And make sure it’s chocolate.
2. Share whatever food you make. Seeing the smile on someone else’s face when they bite into your Dark Chocolate Brownie Bites will make you all warm and fuzzy inside.
3. Spend time with people who make you laugh – laughter is the best medicine for anything and everything from S.A.D. syndrome to high stress levels to homesickness. So whoever makes your abs hurt and your cheeks ache, hang with them.
4. Be happy for those who do have a valentine. I know, I know – that’s not easy. But if you honestly try to just say “good for you, you deserve that person” or “I’m happy that you’re happy” even if you don’t believe your own words, they’ll eventually kick in. And guess what else will eventually happen? People will want to be around you (yes, maybe even a potential valentine!). Happy people are attractive people!
5. Most importantly, love someone! It doesn’t have to be a romantic, lovey-dovey kind of love – it can be the kind you get from grandma (arguably the best kind), the kind you get from your puppy, or the kind you get from the lunch lady (yes, that’s love, too). Love is life changing – even the simplest kind of love.
I hope I got you a little more excited/prepared for the upcoming holiday. It’s a fun one that’s mostly about chocolate – how can you not love a day for chocolate?!
Speaking of chocolate….
Makes about 2 dozen
2 15 oz. cans chickpeas
¾ cup Dark Chocolate Dreams Peanut Butter
¼ cup almond milk
¼ cup applesauce
¼ cup cacao powder
2 tbsp. agave nectar
¼ tsp. xanthan gum
2/3 cup dark chocolate chips
1. Preheat the oven to 375 degrees F. Rinse, drain, and skin the chickpeas. Dry them off to the best of your ability with a paper towel and set aside.
2. In a separate bowl, combine the peanut butter, almond milk, applesauce, and agave nectar. Stir in the cacao powder and xanthan gum.
3. Add the wet ingredients to the chickpeas and blend. You can do this in a food processor or with a hand-mixer. Either one works – just make sure to puree the chunks as much as possible.
4. Slowly stir in the chocolate chips. Drop spoonfuls of the dough onto a cookie sheet lined with parchment paper and bake about 10-12 minutes, until they look dry and don’t mush at the touch.
5. Let them cool, or serve them when the chocolate is ooey and gooey and melty and hot and… good.