Simple, Healthy Valentine’s Day Desserts Couples Can Make Together

Valentine’s Day can be stressful, no doubt. 

You’ve got to be on your A-game and make sure you’re going above and beyond to take care of your right-hand woman. New to the dating game? Then it’s just your time to shine.

HUMANFITPROJECT contributors Rob Smith and Erica Rico prepare two healthy-ish dessert recipes: strawberry tarts and almond butter cups.

Whip them up on your own to surprise her or make them together for a fun night in (away from the crowds and overpriced menus). 

1. How to make strawberry tarts


  • 2 tsp coconut oil, melted, plus two more for pan
  • 2 cups pecans, walnuts, or almonds
  • 5 tbsp agave syrup (nectar), divided
  • 2 tbsp whole-wheat flour (replace with buck flour to make gluten-free)
  • 1 tsp ground ginger (add 1 tsp extra)
  • 1/2 tsp fine sea salt
  • 1 lb fresh strawberries, hulled, sliced
  • 1 tsp fresh lemon juice
  • 1 vanilla bean, split lengthwise
  • 1 tsp ground flaxseed
  • pinch of cinnamon


  1. Lightly brush muffin cups with coconut oil and set aside.
  2. Pulse nuts in a food processor until coarsely ground. Add 3 teaspoons agave syrup, flour, ginger, salt, and 2 teaspoons coconut oil. Process until coarse dough forms.
  3. Gather into a ball and press 1 heaping teaspoon of dough firmly onto bottom sides of each muffin cup. Chill for one hour.
  4. Preheat oven to 350° F.
  5. Bake crusts until firm and golden around edges, about 8-10 minutes. (Let cool in pan on a wire rack for at least 10 minutes before removing.)
  6. Place strawberries, lemon juice, and remaining 2 tsp agave syrup in a medium bowl. Scrape vanilla beans out of the pod. Stir well, crushing a few berries to release the juices.
  7. Using a spatula or butter knife, remove tart shells from pan and fill with strawberry mixture. Serve immediately.

2. How to make almond butter cups


  • 1/4 cup raw cacao powder
  • 1/4 cup coconut oil
  • 3 tbsp agave
  • 2 tbsp almond butter


  1. Mix the powder, oil, and agave together.
  2. Fill muffin tins a quarter of the way with chocolate mixture.
  3. Freeze for 5 minutes (or until firm).
  4. Place one tsp of almond butter on top, then drizzle chocolate on top. Refrigerate until hard.

Makes 6 cups

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