Valentine’s Day is coming up, so today I have some sweet treats in anticipation of the holiday. There’s also a cookie recipe for one.

Chewy Chocolate Peanut Butter Hearts

2 c. whole pitted dates

1 c. roasted almonds

1/2 c. chocolate chips

1 Tbls. peanut butter

In a food processor, chop almonds until coarse and consistency of bread crumbs. Add chocolate chips, dates and peanut butter. Mix until ingredients start to ball in the bowl. Line 8- by 8-inch pan with parchment paper. Spread mixture evenly in pan. Top with another piece of parchment and smooth. Refrigerate for two hours, minimum, before using a heart-shaped cookie cutter to cut them bars. Keep refrigerated in a well-sealed container for up to a week.

Mini Strawberry Heart Cheesecakes

1/2 c. graham cracker crumbs

1/2 c. plus 1 Tbls. sugar, divided

2 Tbls. butter or margarine, melted

12 oz. cream cheese, softened

1/2 tsp. vanilla

1 egg plus 1 egg white

1/2 c. strawberry all-fruit preserves

strawberries and mint leaves for garnish

Mix graham crackers, 1 tablespoon sugar and the butter until blended. Press into 12 heart-shaped silicone ovenproof molds.

With a mixer, beat cream cheese, remaining sugar and vanilla. Add the egg and egg white.

Spoon onto crusts. Bake at 350 degrees for 25-30 minutes, until the centers are almost set.

Cool completely and then spread the strawberry jam on top. Freeze for at least two hours before unmolding. Allow to thaw in the fridge until ready to serve.

Garnish with strawberries and mint.

One Chocolate Chip Cookie

1 Tbsp butter melted

1 Tbsp white sugar

1 Tbsp brown sugar

3 drops of vanilla

pinch of salt

1 egg yolk

1/4 c. flour

2 Tbsp chocolate chips

Combine all ingredients in a cup or bowl and microwave for 40-60 seconds,