<p>Valentine's Day can be stressful, no doubt. </p><p>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</a>? Then it's just your time to shine.</p><p>HUMANFITPROJECT</a> contributors Rob Smith and Erica Rico prepare two healthy-ish dessert recipes: strawberry tarts and almond butter cups.</p><p></p><p>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). </p>1. How to make strawberry tarts<p>Ingredients:</p>2 tsp coconut oil, melted, plus two more for pan2 cups pecans, walnuts, or almonds5 tbsp agave syrup (nectar), divided2 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 salt1 lb fresh strawberries, hulled, sliced1 tsp fresh lemon juice1 vanilla bean, split lengthwise1 tsp ground flaxseedpinch of cinnamon<p></p><p>Directions:</p>Lightly brush muffin cups with coconut oil and set aside.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.Gather into a ball and press 1 heaping teaspoon of dough firmly onto bottom sides of each muffin cup. Chill for one hour.Preheat oven to 350° F.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.)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.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<p>Ingredients:</p>1/4 cup raw cacao powder1/4 cup coconut oil3 tbsp agave2 tbsp almond butter<p>Directions:</p>Mix the powder, oil, and agave together.Fill muffin tins a quarter of the way with chocolate mixture.Freeze for 5 minutes (or until firm).Place one tsp of almond butter on top, then drizzle chocolate on top. Refrigerate until hard.<p>Makes 6 cups</p><p></p>
