Our favorite sweet treats for Valentine’s Day!


tone it up healthy valentines stud muffin

The yearly day of LOVE is coming up!

And what’s Valentine’s Day without a little something sweet!? If chocolate is your favorite must-have indulgence, you’re going to swoon over the recipe roundup below. We want to inspire you to give yourself and those you care about a whole lot of love, and nothing shows you care more than homemade delicacies.

These tasty treats will not only please your tastebuds, but will leave you feeling just as sexy the following day.

If you’re on the search for the ideal gift for your gal pals, take a look at our V Day Gift Guide HERE!


Chocolate Strawberry Cups


  • 1 cup dark chocolate or carob chips
  • 6-10 paper cupcake liners
  • 1-2 cups fresh strawberries or your favorite fruit
  • Non stick cooking spray

DIRECTIONSMelt chocolate or carob in a heat proof container, either in the microwave or melting it in a small pan slowly over another larger saucepan filled halfway with water, on low heat. It will melt quickly. Stir, staying there while it’s melting. Be careful not to let it burn!

Lightly spray cupcake liners with organic spray before spooning melted chocolate inside. Carefully brush the chocolate mixture inside the liner with a spoon. The layer of chocolate should be thin, but thick enough to hold up, about 1/4″ or less. Take special care on the sides. Place on a plate in the refrigerator or freezer for 30 minutes and allow the chocolate to harden. If you see any thin spot, re-brush chocolate on the liners.
When ready, peel the paper liners to reveal a perfect chocolate cup. Fill with sliced strawberries or with your favorite fruit!



makes 8 cookies


  • 1 ripe avocado, mashed
  • 1 egg
  • 1/4 cup unsweetened cocoa powder
  • 1/3 cup coconut sugar
  • 1 Tbs oat flour
  • 1/2 tsp baking powder
  • 1/3 cup of dried cherries (unsweetened)


Preheat oven to 350° degrees. Add all ingredients, except cherries, to a bowl and use a mixer to blend. You can also add ingredients to the blender or food processor. Once batter is smooth, fold in cherries and if you’re feeling naughty add a handful of chocolate chips to the mix too.

Drop onto a parchment lined cookie sheet and bake for 8-10 minutes. These cookies will not spread very much. Dust with some Perfect Fit Protein and chocolate shavings.



Makes 20 small bars

  • 2.5 cups Perfect Fit Quinoa Crisps
  • 1/2 cup natural chunky peanut butter
  • 1/4 tsp salt
  • 1/4 cup honey or maple syrup
  • 1/2 cup dark chocolate chips


Add quinoa crisps and salt to a large mixing bowl. Pour in the honey and peanut butter, then stir until fully incorporated. Line a baking sheet with parchment paper and pour mixture on top. Flatten into a large square with a spatula, then place into the refrigerator. Place the dark chocolate into a microwave safe bowl and warm up in intervals. Once softened, remove bar mixture from the refrigerator and drizzle the chocolate on top. Place in the freezer for 30-40 minutes, allowing it to set.  Once ready to consume, cut into squares. Keep in the refrigerator.



Makes 6 servings


  • 1 ripe banana
  • 2 eggs OR 3 tsp of EnerG vegan egg replacer mixed with 4 Tbs of warm water***
  • 1/3 cup of Perfect Fit Protein (Chocolate or Vanilla)
  •  1/3 cup of Coconut Oil
  • 1/3 cup of unsweetened cacao powder
  • 1/3 cup of strong, cooled coffee
  • 1 tsp baking powder
  • 1/2 tsp salt

***If using EnerG egg replacer, mix up the powder & water first, allowing to sit for a few minutes before adding to the wet ingredients. We found this product at Whole Foods!


Preheat oven to 350° degrees. Mix all wet ingredients including banana together thoroughly until smooth and set aside. Or add to a blender and blend! In a separate bowl, mix dry ingredients together before adding gradually to the wet mix. Use a fork to combine everything, but do not over mix! Line a cupcake pan with liners and fill each cup 3/4 full. NOTE: If making the vegan version, cupcakes will not rise as high, therefore fill each liner as close to the top as possible! Bake for 30 – 40 minutes, or until toothpick comes out clean from the center.

Vanilla Frosting

  • 1 can organic coconut cream
  • 1/2 tsp vanilla extract
  • 1 packet of Stevia (add 2 packets if you like it sweeter!)

Chocolate Frosting

  • 1 can organic coconut cream
  • 5 Tbsp unsweetened cacao powder
  • 1/2 tsp pure vanilla extract
  • 1 packet of Stevia (add 2 packets if you like it sweeter!)
  • pinch of salt


Chill cans of coconut cream in the fridge for about an hour (or overnight) before opening to get it nice and thick. When you open it, discard the water at the bottom and only use the cream. Transfer the contents of each can in two separate bowls and whip it, adding remaining ingredients until fluffy. Place back in the fridge to keep it firm until you are ready to frost!

For more deliciously decadent options, take a look at the dessert section of your Tone It Up Nutrition Plan!


 Some of our amazing success stories~ Ariana, Kat, Katrina, Erin, Natalie & Grace!!

Start living the healthy, happy, energetic life you’re meant to be living.



  1. Stephanie says:

    Question-For the Chocolate Cupcakes, if I don’t have Perfect Fit Protein, will the recipe not come out right? :( They look so amazing! <3

    1. toneitupcom says:

      We haven’t tried it, but oat flour may work instead ;)

  2. Karli2007 says:

    Made the strawberry cups today, so so yummy! I think I found my new dessert fix :) Happy Valentine’s Day!!

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