Vegan Valentine's Day Dessert
Vegan Valentines Day Desserts
Valentines' Day is loaded with egg and milk laden treats, leaving many vegans sad and alone. Okay, well maybe we aren't sad and alone. Actually, we are probably enjoying delicious and healthy desserts that would make any non-vegan question their lifestyle!
This lens will provide vegans and non-vegans alike yummy desserts that don't have all of the gunk it it.
Strawberry Champagne Sorbet - Sweet Vegan Valentines Dessert
Treat that special loved one to a unique spin on strawberry sorbet. This sorbet is the perfect combination of sexy cute. Strawberries and champagne in one bite. Mmmm.
2/3 cup water
2/3 cup sugar
2 cups champagne, preferably a sweeter sort
2 tbsp corn syrup
2 cups pureed strawberries, fresh or frozen
1. Freeze the champagne for 20-30 minutes.
2. In a saucepan, bring the sugar and water to a simmer until the sugar is dissolved and the mixture thickens.
3. Add the champagne, strawberries, and corn syrup. Mix very well until the mixture is even.Freeze in a container for 5 hours.
4. In a blender, blend until icy.
Serve in cute mugs or jars.
Raspberry Ganache Fudge Cake - Ani Phyo
3 cups dry walnuts
2/3 cup unsweetened cacao powder or carob powder
1/4 teaspoon sea salt
1 cup pitted Medjool dates
1?3 cup semi-soft pitted Medjool dates
1/4 cup agave syrup
1/2 cup ripe avocado flesh (from about 1 medium avocado)
1/3 cup cacao powder
1/2 cup raspberries
To make the cake, combine the walnuts, cacao powder, and salt in the food processor and pulse until coarsely mixed. Avoid overprocessing. Add the dates and pulse until mixed well. Shape into 2 stackable cakes of desired shape and set aside.
To make the frosting, combine the dates and agave syrup in the food processor and process until smooth. Add the avocado and process until smooth. Add the cacao powder and process until smooth.
To serve, frost the top of one of the cakes with half the frosting and top with the raspberries. Stack the second cake on top and frost the top and side. Serve immediately, or place in the refrigerator for a couple hours to firm up.
The cake on its own will keep in the fridge for many weeks. The frosting will keep separately in the fridge for 1 week. The assembled cake with raspberries will keep in the fridge for up to 3 days.
Makes About 6 Servings
Are you Vegan?
Make the Recipe ABove
Here are some great ingredients to get you started on the Raspberry Ganache Fudge Cake.
The Perfect V-Day Cake - Cook Easy Vegan
Chocolate chip oatmeal cookie base (this is 1/2 of the normal recipe)
1 cup whole wheat pastry flour (stir it up before measuring)
1/4 cup rolled oats
1/4 teaspoon salt
1/8 teaspoon baking soda
1/2 cup vegan chocolate chips
1/4 cup Sucanot (evaporated cane juice)
1/4 cup canola oil
1/2 teaspoon vanilla
1 or more tablespoons water
-Combine flour, oatmeal, Sucanot, salt and baking soda in large bowl. Stir in chips.
-Mix oil, vanilla and 1 tablespoons water in glass measuring cup.
-Stir the wet into the dry until flour is absorbed. Batter will be thick but if it's too stiff to work with, add more water, 1 tablespoon at a time.
-Press into a lightly oiled 8 x 8 heart-shaped pan.
-Bake on center shelf of preheated 375˚ oven until lightly browned on the bottom, about 20 minutes (or until edges start to brown).
-Cool in pan 10 minutes, loosen edges with a knife and then invert over a wire rack. Tap the pan bottom gently to release the cookie. Carefully turn right side up.
Rinse out the pan and maybe oil it for the next step. I never do but maybe the ice cream would come out more easily. Anyway, this part can be interesting. I've noticed that some non-dairy ice creams (especially my favorites) seem to go from rock hard to liquid without passing through a soft stage. I used a rice-based product this time and was a little nervous about it liquefying so I cut hard chunks out of the carton with a butter knife and pressed it quickly into the heart pan with the back of a wooden spoon. It actually wasn't too bad. I used about 3/4 of a pint (got tired of pressing) but you can use it all if you want. When I had the surface all smooth and even I put the pan back in the freezer. Leave it there for an hour or two to firm up. While it's firming, make the frosting.
My mother didn't make a lot of desserts but when one of us kids had a birthday, she was there for us with cake made from scratch and bittersweet chocolate fudge frosting. I never had much of a sweet tooth but I loved that frosting. Once in elementary school, when we had to memorize a story or poem to present to the class, I memorized the frosting recipe. I wish I could still recite it, but all I can remember is 11 tablespoons of cocoa and 11 tablespoons of sugar. Sound familiar?
Lately I've been using a frosting based on a recipe from Passionate Vegetarian by Crescent Dragonwagon. Her recipe uses sour cream and I have substituted soy yoghurt. I've also made it slightly softer so it would spread easily over the ice cream. It's amazingly fast and easy and meets my need for chocolate to be as bittersweet as possible! With this dessert, even spreading on as much as my conscience allowed, I still had leftovers. (To spread on the leftover cookies from the other half of the recipe!)
6 ounces semisweet vegan chocolate chips.
one 6-ounce carton of vanilla soy yogurt
1/2 teaspoon vanilla extract
1 tablespoon decaffeinated coffee crystals dissolved in 2 tablespoons boiling water
-Put the chocolate in the top half of a double boiler and melt over hot water. Stir often. I just put a stainless bowl over a pot of boiling water and it works fine.
-Remove from heat and stir in yogurt, vanilla and coffee. Beat with a wooden spoon until smooth and glossy. Place in the refrigerator for about 15 minutes to cool it down but not so long as to make it hard to spread.
ice cream heart
frozen or fresh fruit
unsweetened shredded coconut or other decoration of your choice
Place the cookie on a nice plate where it can lie flat. Get the ice cream heart from the freezer and run hot water over the bottom of the pan for about 10 seconds to loosen it. Run a knife around the edge of the ice cream. Dry the pan and invert the pan over the cookie. It should fit perfectly since it's the same exact size. Thump gently on the pan bottom, and with a little luck, the ice cream should fall right into place on top of the cookie. Good luck. When the ice cream is successfully in place, put the dessert in the freezer for about 1/2 hour or so, to firm up the ice cream.
Spread the cooled frosting on the frozen ice cream. Work quickly so the ice cream doesn't melt. You can frost the top and sides or just the top. I did just the top and left a little white showing. Put the plate back in the freezer and get the fruit for the edge ready. Put it in a bowl so you can get to it quickly. Get the dessert from the freezer and arrange fruit around the edge or however you see fit. Sprinkle with shredded coconut or decoration of your choice. You're done.
Now Make It!
Cashew Chocolate Ice Cream
2 cups cashews
2 cups water
1/3 cup maple syrup
1/3 cup agave syrup
1/4 to 1/2 cup cocoa powder
1/2 Tablespoon vanilla
1/2 cup chocolate chips
Soak the cashews in the water (in the refrigerator) for four hours. Blend the first six ingredients in a blender or food processor until extremely smooth and creamy. Blend, blend, blend! Stir in the chocolate chips and chill the mix for an hour or overnight. Freeze in your ice cream freezer.
Ingredients for Cashew Chocolate Ice Cream
Chocolate banana cream pie - Cook Easy Vegan
Crust for an 8- or 9-inch pie
4 bananas, sliced (You may need more or less to fill the crust, depending on the size of the bananas.)
1 package of Nasoya Silken Creations chocolate flavor
2 tablespoons arrowroot (or cornstarch)
2 tablespoons water
1 banana for decorating (optional)
lemon juice (if using banana for decorating)
Place the arrowroot in a bowl and add the water. Mix thoroughly until arrowroot is completely dissolved.
Add the Silken Creations to the bowl and mix until completely combined.
Slice the bananas and place in the crust.
Pour the Chocolate mixture over the bananas, covering them completely.
Bake in a preheated 325F oven for 45 minutes.
Cool on a rack for 30 minutes and then refrigerate until completely cold.
If desired, slice a banana just before serving, and toss with some lemon juice so it won't turn brown. Arrange the banana slices on the top of the pie.
Make Chocolate banana cream pie
Valentine’s Day Dessert Fizz
1 large fresh strawberry, chopped plus a slice for garnish
Handful of mint leaves
1 teaspoon agave nectar
1/4 ounce fresh lemon juice
1-1/2 ounces Van Gogh Dutch Chocolate Vodka
3 ounces Champagne or sparkling wine
Muddle the strawberry and mint with agave and lemon in a cocktail shaker.
Fill with ice and add chocolate vodka. Shake vigorously and strain into a chilled Champagne flute.
Top off with Champagne or sparkling wine.
Garnish with a strawberry slice on the rim.