By: Stephanie Heino
Valentine’s Day will be here before you know it, and it really is a holiday of desserts like candy, chocolates, romantic decadent dinners – all of it screams indulgence. I usually don’t encourage sweets, but since it is around the corner, I thought that I wanted to share three delicious, homemade, completely raw and vegan treats for you and/or your sweetie! Whether you are happily taken or happily single consider making a mindful choice and treat your body with love by making these sweets instead of buying processed candies or cupcakes with unidentifiable ingredients.
Chocolate Almond Date Balls
This recipe is 100% raw – there’s no baking at all, and these are so healthy they make a great dessert!
- 20 medjool dates, pits removed
- 1/2 cup almond butter
- 1/4 cup coconut flour
- 2 Tbsp unsweetened cocoa powder
- 1 Tbsp cinnamon
- 1/4 tsp grated nutmeg
- Finely shredded coconut flakes
The Directions: Mix all ingredients in food processor except the coconut flakes. Roll into small balls, then roll in the shredded coconut to coat.
Raspberry Fudge Cake
- 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
The Directions: To make the cake, combine the walnuts, cacao powder, and salt in the food processor and pulse until mixed fully. Add the dates and pulse until mixed well. Shape into 2 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 the cakes with the frosting and top with the raspberries. Serve immediately, or place in the refrigerator for a couple hours to firm up.
Makes About 6 Servings
Raw Vegan Chocolate Cream Cake
Pecan chocolate crust
- 1 cup pecan meal (just ground up pecans, can use any nut meal of liking)
- 3-4 medjool dates (or 2-3 tbsp maple syrup)
- 1/2 cup cacao powder (cocoa powder)
- Pinch sea salt
- 1 teaspoon vanilla
The Directions: Place all ingredients into a food processor (can do in a blender) and pulse until mixed fully. You want the crust to slightly stick together. Grab your mini cheesecake pan and scoop your pecan chocolate crust into your pan. Press down with fingers to firmly place the crust into pan. Set aside as you make your filling.
- 2 cups cashew, pieces
- 1/2 cup coconut oil, liquid
- 1/2 cup maple syrup ( or may use agave nectar)
- 1/2 cup water
- 2 teaspoons vanilla
- 3/4 cup raw cacao powder (or cocoa powder)
The Directions: Soak the cashews for about 10- 15 minutes (optional) then rinse well. Place cashews into blender with maple syrup, vanilla, and water. Blend for a little bit to get it creamy.
Next add in your cacao powder and coconut oil. Blend until creamy. You may have to scrape down the sides a few times. Just keep blending till it is nice and smooth.
Once chocolate filling is blended begin scooping your filling into your mini cheesecake pans. fill them to the top. Set the chocolate cream cakes into your freezer to set for a few hours before removing from pan.
12 mini cheesecakes or one large 8 or 9 inch cake’