10 Vegan Valentines Day recipes

I don’t think we need a special day to show our loved ones that we care. However, I think why not having a special day to bake some extra sweet desserts related to the Valentines theme? 🙂

Maybe you are still looking for an idea to surprise your loved ones?

Have fun scrolling through the gallery below!

THE PERFECT VEGAN CHOCOLATE CHIP COOKIE SANDWICHES

THE WORLDS EASIEST CHOCOLATE COCONUT TRUFFLES WITH A SECRET INGREDIENT

BLACK FOREST ESPRESSO MOUSSE

by @aliandheralmondbutter

Serves: 2-3

1 avocado
1/4 cup cocoa powder
3 T maple syrup
1/2 cup coconut cream
1/2 tsp vanilla
1/4 tsp salt
another 1/2 cup coconut cream
2 T strongly brewed coffee, cooled
3 T coconut palm sugar
1 cup whole frozen sweet dark cherries
2 T coconut palm sugar

In the bowl of a stand mixer, combine the avocado, cocoa powder, maple syrup, coconut cream, vanilla, and salt. Whip on high speed, occasionally scraping the edges, for about 5 minutes. Put the mixture into a piping bag and let chill in the refrigerator while you prep the rest of the recipe.

Rinse and dry out the stand mixer bowl. Combine the other 1/2 cup of coconut cream, along with the coffee and coconut palm sugar. Make sure the coconut cream here is the hard stuff off the top of a chilled can of coconut milk. Again, whip on high speed, occasionally scraping the edges, for about 3 minutes. Place in the refrigerator.

For the cherries, place them in a blender and chop them up, but don’t puree them. Stir in the coconut sugar by hand.

Now to assemble! Using custard cups, small mason jars, or whatever cute container you desire, start with a spoonful of the cherry mixture. Then add a couple spoonfuls of the coffee cream. Now pipe the mousse on top. Drizzle with more coffee cream, top with some more cherry chunks, and optionally top it off with some dark chocolate pieces.

GINGER COOKIES with PINK FROSTING

RASPBERRY RAW VEGAN CHEESECAKE SLICE

THREE LAYERED MINI CAKE

by @nutritiousnathalie

First layer:
▫ 1,5 dl oats
▫ 0,5 dl raisins
▫ 0,5 dl oat milk
▫ 0,5 dl almonds

▫ 0,5 dl desiccated coconut
▫ 1 tsp coconut oil
Mix in a food processor. Press in one, or many small, mould(s) and place in the freezer to set.
Second layer:
▫ 1,5 dl cashew nuts, soaked overnight
▫ Half a pre-cooked beetroot
▫ 1 tbsp water
Mix everything in a food processor. Pour on top of the frozen first layer and place in the freezer again.
Third layer:
▫ 2 tbsp coconut oil, melted
▫ 1-2 tbsp cocoa powder
▫ 1-2 tbsp agave syrup
Mix with a spoon and pour on top of the frozen cake, let sit in the freezer just a few minutes and then it’s ready to serve! But I recommend taking out the cake perhaps 30 minutes before serving (or let it stand in the fridge overnight!), if you don’t feel like being brain freezed