Healthy Kid-Friendly Valentine’s Day Recipes from Chef Alina Z

When you think of Valentine’s Day treats, healthy doesn’t always come to mind. But Chef Alina Z. has found a way to make sweets that are healthy and satisfy! The author of the upcoming book, “Single and Hungry: A Realistic Guide to Food & Self-Love,” shares her chocolate mousse and raw vegan peanut brownie recipes exclusively with Celebrity Parents. They’ll cure any chocolate cravings—and might even help curb premenstrual cramping, too!


“When you don’t have time to make a complicated dessert and just crave rich chocolate, try this recipe,” says Chef Alina. “It is also my go-to sweet treat during that time of the month. It can help you relax and reduce bloating.”

Mousse Ingredients

1/2 cup vanilla almond milk or coconut water

1/2 cup maple syrup

1/2 cup unsweetened cocoa powder

2 ripe avocados

1 tablespoon vanilla extract

1/2 teaspoon sea salt


Fresh raspberries

Coconut shavings


1- Place the mousse ingredients in the order as they appear, beginning with liquids, in a Vitamix® or another high-power blender and blend until smooth.

2- If the consistency is too thick, add more almond milk or coconut water. Accessorize with raspberries and coconut shavings.

Z-TIP: Use this recipe as ganache for the brownie as an alternative to the peanut caramel sauce. This mousse also works great as a dipping sauce for fresh strawberries.



“This is a rich and good-for-you brownie that is high in essential fatty acids – Omega-3, protein and fiber. I like to think of this recipe as almost-a-health food!” says Chef Alina.

Brownie batter

2 cups raw walnuts

1.5 cups medjool dates, pitted. Do NOT buy already pitted dates

1 cup raw cacao powder

1/4 teaspoon sea salt


1- Process in food processor with an S-blade for 2-3 minutes until well-blended. Separate the dough in 2 parts. Place one part in a small pan and push down with your hands. The dough should be about 1/2 inch thick.

2- Place peanut caramel sauce on top. Cover with the remaining brownie batter. Pat down with your hands to solidify and refrigerate to set. Cut in serving pieces and drizzle with chocolate sauce when ready to serve.

Peanut caramel sauce

1/2 cup coconut nectar

1/2 cup medjool dates, pitted. (Do NOT buy already pitted dates.)

1/2 cup coconut oil

1 tablespoon vanilla

1/2 teaspoon sea salt, or to taste

2/3 cup chopped peanuts

Caramel sauce preparation

Blend coconut nectar, dates, coconut oil, vanilla and salt in a high-speed blender until smooth. Transfer to a bowl and mix in chopped peanuts.

Chocolate sauce

1/2 Cup coconut nectar

2 Tablespoons cacao powder

Chocolate sauce preparation

Mix the ingredients with a fork in a small bowl for about 2 minutes, until well-blended.

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