Valentine’s Day isn’t just for couples – as parents, there are plenty of ways we can show the love to our kids, too! Here are a few crafts and recipes to do exactly that.
Make a heart envelope
Nothing spreads the Valentine’s Day love quite like a love note, and these beautiful paper envelopes are the best of the best. All you need is some coloured or printed paper, heart stickers, scissors, some gel pens and a bit of creativity – blogger ‘i heart crafty things’ shows you how it’s done.
Fingerprint ‘love bug’ cards
This fun Valentine’s Day craft activity is particularly perfect for toddlers and young children, but your older children will get a kick out of it, too. All you need are some paints, some thumbs (or big toes will do the trick!), a bit of card, a black pen and a few googly eyes. Rhythms of Play explain the rest in their blog post.
Folded paper hearts
These folded paper hearts might just be the easiest craft idea on this list, but that doesn’t mean they aren’t just as beautiful! In fact, they’re so pretty that you’ll happily keep them around long after Valentine’s Day. You can find out how to make them here, via the one and only Martha Stewart.
Raspberry and cacao slice
- 1/2 cup pecans
- 1 Tbsp coconut flour
- 2 tbsp Lakanto Baking Blend
- 1/4 cup cacao powder
- Pinch good-quality salt
- 6+ Soft Medjool dates, pitted
- 3 cups (375g) frozen or fresh raspberries
- 3 cups (240g) desiccated coconut
- 1/3 cup (135mL) Lakanto Maple Syrup
- 1/2 cup (120mL) canned coconut cream, solid part only
- 1/2 cup (120g) coconut oil, melted
- 1 tablespoon beetroot powder, optional for colour
- 1 Tbsp raw cacao powder
- 2 tsp maple syrup
- 2 tbsp icing powder
- 2 tsp full-fat coconut cream
- 2 tsp virgin coconut oil
- 1/2 tsp pure vanilla extract
Add everything except the dates to a food processor. Pulse until very small crumbs have formed then add dates and pulse until the mix starts to clump together (if this doesn’t happen, add more dates). Press base into the base of the tin, not pressing down too hard (as this compacts the filling and alters the texture of the base).
Add the raspberries to a small saucepan over medium heat. Simmer for 5-10 minutes or until the mixture has intensified and formed a jammy mixture.
Add the raspberries and rest of the filling ingredients to a large mixing bowl. Mix until well combined. Firmly press the mixture into the baking tin on top of the chocolate crust.
Melt coconut oil, then add remaining ingredients and whisk together until smooth. Pour final later onto cake and reset in freezer. To serve, defrost the cake for 30 minutes to an hour on the bench before cutting.
Vegan Valentine’s meringue nests
- Liquid from 1 can of chickpeas
- 1/2 tsp cream of tartar
- 1/2 tsp vanilla extract
- 3/4 cup Lakanto Baking Blend
Coconut whipped cream
- 1 cup full fat coconut, solids only
- 1/4 cup Lakanto Pure Icing Powder
- 1/2 tsp vanilla extract
- Fresh berries
- White Cacao Butter
- Dried Rose Petals
Place the chickpea liquid in a stand-up mixer with the whisk attachment. Add cream of tartar and vanilla extract. Whip on high for 5-6 minutes until the aquafaba has formed medium-stiff peaks. During that time, slowly add Baking Blend, about 1/4 cup at a time.
Pipe the meringue nests about 2 inches in diameter on a parchment-lined baking sheet. With a spoon, create a well in the middle. Bake at 90 degrees for 2 hours, until firm.
To make coconut whipped cream, whip up coconut solids with a handheld mixer. Add icing powder and vanilla extract and whipped until the coconut cream is similar in texture to whipped cream.
Once meringues have baked, top with about 1 tablespoon of coconut whipped cream each and 3-4 berries. Drizzle melted cacao butter and sprinkle with dried rose petals.
Valentine’s ice cream sandwich
- 1⁄2 tsp vanilla essence
- 125 g butter
- 1/2 cup Lakanto Baking Blend
- 1 egg
- 2 cup plain flour
- 1 tsp baking powder
- 1 tsp natural food colouring
- Repeat the above to create multiple colours
- Fro Pro No Added Sugar Ice cream
Preheat the oven to 160°C (350°F).
In a large-size bowl, add all the ingredients mix until combined.
Repeat this recipe 2-3 times to create the marble look.
In a bowl carefully combine the coloured doughs and then roll this mixture out between greaseproof paper until you have the desired marbling.
Carefully cut the cookies into the desired size (heart shape cutter), remember they will get 1⁄4 larger when cooked.
Bake the cookies for 12-18 minutes or until the edges are crisp. If you bake your cookies for a shorter amount of time, they will be crisp on the outside and like a brownie on the inside. If you bake your cookies for a longer time, they will be crisp all of the way through.
Once cool take your favourite sugar free ice cream place a scoop between two cookies press together and enjoy with your special someone.