Valentine’s Day is on the way. What are you doing? Yoga with Gloria, A special date night? A dinner at home with your special someone? A party with your best friends? Or a stay at home spa evening just for you?
Whatever it is, whipping up some healthy homemade treats can sure add love to this Valentine’s Day.
From Oh She Glows
Raw Vegan Chocolate Pudding
For the pudding:
3 medium bananas, peeled (see note)
1/2 medium avocado, pitted (see note)
1/4 cup smooth raw almond butter
4-5 tablespoons raw cacao powder, or to taste
1 teaspoon pure vanilla extract
pinch of pink Himalayan salt or fine sea salt
Coconut Whipped Cream (recipe linked in notes below)
1/4 cup hazelnuts, toasted and chopped
Raspberry chia seed jam (recipe linked in notes below)
Add all pudding ingredients into a food processor and process until smooth, stopping to scrape down the sides of the bowl as needed. I like to let the machine run for a couple minutes to get it super smooth.
Portion the pudding into a container and chill in the fridge for an hour or so. Or you can serve it right away with the recommended toppings. Best enjoyed within 12-24 hours or so.
Tips: 1) You want to avoid using overly ripe, brown bananas in this recipe or the banana flavour will overwhelm. Yellow with a few spots is best. 2) If you want an “instant” cold pudding, refrigerate the bananas and avocado prior to making this pudding. 3) For the coconut whipped cream recipe, see here. 4) For toasted hazelnuts, roast the nuts at 300F for 10-14 minutes until the skins start to fall off the nuts. Place toasted nuts in an old tea towel and rub vigorously to remove the skins. 5) For my Raspberry Chia Seed Jam recipe, see here. 6) I don’t recommend using an avocado that is bruised as it will be bitter. A soft, but still green, avocado is perfect for this recipe.
From Minimalist Baker – Vegan Chocolate Cakes
Easy, one bowl vegan chocolate lava cakes with beets, cocoa powder and coconut oil. Super foods packed into a super luscious dessert for two.
Recipe type: Dessert
scant 1/4 cup beet puree (or sub unsweetened apple sauce)
1/4 cup unsweetened almond milk + 1/2 tsp vinegar or lemon juice
2.5 Tbsp organic cane sugar (or sub granulated sugar)
1 Tbsp melted coconut oil or Earth Balance
1/4 tsp vanilla extract
1/4 tsp baking powder
pinch sea salt
2 Tbsp unsweetened cocoa powder
1/4 cup + 1/2 Tbsp unbleached all-purpose flour
2 Tbsp semisweet chocolate chips, melted
For topping/middle: 2 squares quality vegan dark chocolate + coconut whipped cream
See this post for instructions on roasting a beet. Otherwise, you could sub another fruit puree, such as butternut squash or applesauce (adjusting added sugar depending on fruit’s sweetness).
Butter two standard size muffin tins with dairy-free butter and coat with cocoa powder – shake out excess. Preheat oven to 375 degrees F.
Add the almond milk and vinegar to a small mixing bowl and mix. Let set for a few minutes to activate.
Add the sugar, oil, vanilla, and beet puree and beat until foamy. Then add cocoa powder, flour, baking powder, and salt. Mix until no large lumps remain.
Lastly, add the melted semisweet chocolate and mix once more.
Divide the batter evenly between the two muffin tins – it should come up about to the top, which is OK. Break up one square of the dark chocolate and push it down into the centers of the cakes. Cover with batter using a spoon. Bake 15-20 minutes, or until the edges have pulled away slightly and the top no longer appears wet. It’s OK if it’s a little fudgy but you definitely don’t want underdone cake.
Let rest in the pan for 4-5 minutes before removing. Then gently loosen the edges with a butter knife and top with a cutting board or plate and carefully invert. Gently transfer to serving plates. Immediately top each cake with the remaining square of vegan dark chocolate (for extra gooey-ness – optional) and serve with coconut whipped cream. Dig in.
Other garnishes might include a dusting of cocoa powder, powdered sugar, fresh berries, fresh mint or edible flowers.
* Nutrition information is a rough estimate for 1 cake topped with extra chocolate and coconut whipped cream.
Serving size: 1 cake Calories: 353 Fat: 16 g Saturated fat: 12 g Carbohydrates: 51 g Sugar: 31 g Sodium: 190 mg Fiber: 4 g Protein: 4 g
Happy Valentine’s Day!