3 Quick, Plant Based Desserts For The Perfect, Healthy Valentine’s Day

We are officially in month 2 of the New Year. How are your healthy eating goals going? If they aren’t going so well, it’s perfectly fine! You can always get back on the right track with a new day.

The holidays with all the tempting desserts just keep coming your way huh? I know, I know… BUT staying on track will be the key to achieving your goals.

Since Valentine’s Day is next week and I want to help you properly prepare so you can keep that train on that track and move in the right direction.

Now, I’m sure you will be getting a plethora of treats and snacks from the hubster, co-workers, neighbors, friends, family the kiddos and whoever else wants to be nice and sweet to you on that day. Let’s face it, those treats & snacks will be FULL of sugar, dyes and artificial sweeteners you don’t need right now.

This Valentine’s Day, let’s step outside of the box and focus on consuming more plant based desserts with different ingredients.

With that being said, I want to share with you 3 quick, healthy desserts you can make for Valentine’s Day and still have a great taste. You can make these with the kiddos, the Hubster or even in the comfort of your own company. I challenge you to make just one!

 

 

1. Simple Buckwheat Crepes- 25 Min.

 

Ingredients

CREPES

  • 1 cup buckwheat flour (untoasted, not kasha*)
  • 3/4 Tbsp flaxseed meal
  • 1 3/4 cups dairy-free milk (such as almond, rice, or light coconut
  • Pinch sea salt
  • 1 Tbsp avocado or melted coconut oil, plus a bit more for cooking
  • optional:1/8 tsp ground cinnamon
  • optional:sweetener to taste honey

FILLINGS optional

  • Compote
  • Coconut Whipped Cream
  • Granola
  • Cinnamon Baked Apples

 

Instructions

  1. To a blender or mixing bowl, add buckwheat flour, flaxseed meal, dairy-free milk, salt, avocado oil, cinnamon (omit for savory), and sweetener of choice (omit for savory or unsweetened).
  2. Pulse in blender or whisk in mixing bowl to combine. The batter should be pourable but not watery. If too thin, add a bit more buckwheat flour. If too thick, thin with more dairy-free milk.
  3. Heat a cast-iron or nonstick skillet over medium heat. Once hot, add oil (omit for non-stick pan), ~1/4 cup batter, and swirl the batter around the pan so it forms a thin circle. Let cook until the top appears bubbly and the edges are dry (similar to pancakes). Then carefully flip and cook for 2-3 minutes more on the other side. Turn heat down if cooking too quickly.
  4. Repeat until all crepes are prepared - about 12. Keep warm between layers of parchment paper or on a plate under a towel.
  5. Serve as is with a little vegan butter, nut butter, maple syrup, compote, or other fillings or choice! I went with compote, peanut butter, and maple syrup. But these would also be delicious with coconut whipped cream; Cinnamon baked apples, fresh fruit (e.g. berries or bananas), or granola.
  6. Best when fresh, but you can store leftovers sealed in the refrigerator up to 3 days. To freeze, layer between pieces of parchment paper (to prevent sticking) and freeze. Then store in a freezer-safe container up to 1 month. To reheat, warm in a 350-degree F (176C) oven or microwave until hot.

 

 

2. Loving Hot Chocolate- 15min.

 

Ingredients

HOT CHOCOLATE

  • 3 Tbsp chopped (food-grade) cocoa butter
  • 1/4 cup unsweetened cacao (or cocoa) powder, sifted
  • optional: 1 Tbsp carob powder, sifted (adds richer chocolate flavor)
  • 2 1/2 cups canned light or homemade coconut milk, divided (or sub other milk // sub full-fat coconut milk will yield for creamier hot cocoa)
  • Dash ground cinnamon
  • 1 tsp maca powder (adds honeycomb flavor, promotes hormone balance + energy)
  • Pinch sea salt
  • 2 Tbsp maple syrup (or coconut sugar, or blend the mixture with dates then strain)

FOR SERVING optional

  • Coconut whipped cream
  • Chopped dark chocolate / cacao powder

 Instructions

  1. Add 1 inch of water to a medium saucepan and bring to a simmer over medium heat. Place a glass or ceramic bowl on top that rests inside the saucepan but doesn’t touch the water, and add cocoa butter, sifted cacao powder, sifted carob powder (optional), and 1/2 cup coconut milk. Whisk occasionally to melt until well combined.
  2. Carefully remove bowl from heat with a towel, and discard any remaining water in the saucepan.
  3. Transfer melted chocolate mixture to the saucepan, add cinnamon, maca powder, sea salt, maple syrup, and remaining 2 cups coconut milk, and whisk to combine. Cook over medium heat until just beginning to bubble.
  4. Taste and adjust flavor as needed, adding more maple syrup for sweetness, cinnamon for warmth/spice, maca for caramel flavor, or cacao powder (sifted) for more intense chocolate flavor. Additional cocoa butter will add more creaminess.
  5. Serve between two mugs and enjoy as is or top with coconut whipped cream and chocolate or cacao powder.

 

3. Vegan Chocolate Lava Cakes- 27min.

 

Ingredients

  • 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 1/2 Tbsp organic cane sugar (or sub granulated sugar)
  • 1 Tbsp melted coconut oil or vegan butter
  • 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 dairy-free semisweet chocolate chips, melted
  • For topping/middle: 2 squares quality vegan dark chocolate + coconut whipped cream

 

Instructions

  1. You could sub another fruit puree, such as butternut squash or applesauce if you prefer not to use a roasted beet. (adjusting added sugar depending on fruit's sweetness).
  2. Butter two standard size muffin tins with dairy-free butter and coat with cocoa powder - shake out excess. Preheat oven to 375 degrees F.
  3. Add the almond milk and vinegar to a small mixing bowl and mix. Let set for a few minutes to activate.
  4. 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.
  5. Lastly, add the melted semisweet chocolate and mix once more.
  6. 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. 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 or your favorite ice cream made with coconut milk.

 

Feel free to experiment with the ingredients, but remember, the challenge is to keep it plant based.

 

 

Want more help with making quick healthy meals? Check out my Free Guide on Healthy Meal Planning