Strawberry & Carob Valentines treats


Makes 25-30 biscuits depending on cutter

Ready In:

60 Minutes

Effort Level:


Good For:

Strawberries are a powerful antioxidant and ever contain an enzyme that helps whiten teeth!!

About this Recipe

Ahh Valentines day….. what will you be doing, enjoying a romantic stroll in the park, sitting down to a delicious meal, exchanging gifts? One things for sure, we are totally talking about you and your dog in all these examples!


When you think of Valentines days treats, it seems all about chocolate, strawberries and champagne. Well, these biscuits use strawberries, and carob – which is a dog friendly chocolate alternative and has the bonus of being naturally plant based and healthy. I used the most delightful and colourful heart shaped cookie cutter set – click here.

As for that champagne – Pawsecco anyone? 


  •  180g Buckwheat flour (1.5 cups) (plus a bit more to sprinkle on your work surface and pin
  • 80g Coconut flour (3/4 cup)
  • 8-10 strawberries, hulled
  • 30g (1/4 cup) Carob chips
  • 2 Tbsp Coconut Oil slightly melted
  • 2 Tbsp tepid water

Step by Step Instructions

Step 1

Preheat the oven to 140 (120 if fan assisted)

Step 2

Throw the strawberries into your processor and blend until a puree

Step 3

Add all the ingredients (except the water) in to your mixer and mix using a dough hook, or alternatively, mix by hand (actually therapeutic)

Step 4

Add In the water a little at a time until the mixture comes together like a dough – you may need less or slightly more water for this

Step 5

Flour your surface and your pin (an alternative method you could try is to place the dough between two sheets of parchment paper and roll out over the paper). Start to roll, moving the dough around as you do to avoid it sticking

Step 7

When the dough is rolled to an even thickness (or as even as can be) of about a pound coin, apply a light dusting of flour over the top to take off the tackiness. Cut with your cutters and place on a lined or non stick baking tray

Step 8

Bake for about 40-50 minutes. They basically need to be dried out, so if they feel a little soft in the middle, leave a little longer. If you think they are browning too fast, turn the temperature down a little


These will last up to 8 weeks if kept in a tin in a cool dark spot. Even better news – they can be frozen. I tend to freeze half and put half in Willows tin. For more biscuit recipes view our recipe page

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