Valentine's Day - Sweet Recipe Roundup

I've created this mini recipe roundup featuring four of my favorite desserts that you can make for your Valentine this year. It's nice to indulge on this holiday and not feel super guilty about it, so like always, these recipes are gluten-free, vegan, dairy-free, and contain no refined sugars. So indulge guilt free and spread the love!!
Enjoy

1. Chocolate Avocado Pudding

INGREDIENTS 

1 ripe avocado 
3 Tbsp maple syrup or agave
1/4 cup almond milk
1/4 cup raw cacao powder
1 tsp. vanilla extract 


INSTRUCTIONS
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1. Place everything into a food processor and blend until smooth.
2. Serve chilled.

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2. Sweetheart Brownies 

INGREDIENTS

• 1/4 cup all natural peanut butter
• 1/4 cup + 2 Tbsp coconut sugar
• 1/3 cup maple syrup
• 1/4 cup melted coconut oil 
• 1/2 cup cacao powder
• 1 tsp vanilla extract 
• 1/4 tsp  salt
• 2 flax eggs

(2 Tbsp flaxseed meal + 6 Tbsp water mixed and set aside for 15 minutes.)

• 1/2 cup almond flour 
• 3/4 cup vegan chocolate chips 

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INSTRUCTIONS 

1. Preheat oven to 325 degrees.
2. In a large mixing bowl combine peanut butter, coconut sugar, maple syrup, and coconut oil.
​3. Slowly stir in cocao powder, until mixture is thick.
4. Add in vanilla extract, salt, flax eggs, and almond flour. Mix well.
5. Fold in chocolate chips.
6. Line a 8x8 inch square baking pan with parchment paper, folding the corners so it lays flat.
7. Pour your batter into the pan and spread evenly.
8. Bake for 30 minutes. Check the center with a toothpick to see if it comes out clean. ( it might be a little gooey due to the chocolate chips, that is ok.)
9. Let cool before adding icing and cutting.

​For the Pink Icing 

INGREDIENTS

• 1 can coconut milk (14 oz.) -chilled in the fridge overnight or 24 hrs.
• 1 Tbsp maple syrup 
• 1 tsp vanilla extract 
• 1 red beet, peeled and chopped (if you want pink colored icing)

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1. Once coconut milk has been chilled, the coconut cream will separate to the top of the can from the water in the bottom of the can. 
2. Open then can and scoop out all the coconut cream that has settled on top and discard the water from the bottom of the can.
3. Add the coconut cream to a mixing bowl with the remaining ingredients.
4. Mix coconut cream with a hand mixer until fluffy. 
You can leave it just like this and add it to your brownies, cookies, or whatever you want to add icing to. Or if you want to get a pink colored icing continue to the following steps.
​5. In a small pot bring about 2-3 inches of water to a boil.
6. Add your chopped and peeled beets to the boiling water and simmer until the water turns bright red. 
7. Strain the beet chunks and save the water as you red dye.
8. Very slowly add the water to your icing to get a pink color. 
** If the icing gets to runny place it in the freezer for about 30 minutes, then mix again using your hand mixer. 
9. Spread on top your brownies, cut into squares, and enjoy!!
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3. Berries and Cream Smoothie 

INGREDIENTS 

• 1 cup organic frozen cherries 
• 1 cup organic frozen strawberries 
• 5 oz. dairy-free yogurt (strawberry if possible)
• 1 cup almond milk 
• 1/2 banana 
• coconut whip (or any other dairy-free whipped topping)

INSTRUCTIONS

1. Place all ingredients in a high speed blender, except coconut whip.
2. Blend until smooth.
3. Place in a jar or glass and top with coconut whip and extra fruit if desired.

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4. Dark Chocolate Peanut Butter Eggs

INGREDIENTS 

Filling

• 1 cup peanut butter
• 1 tsp coconut flour 
• 1 Tbsp coconut nectar ( agave, maple syrup, or other sweetener) 
• 1 Tbsp coconut oil
• pinch of sea salt 

Dark Chocolate Coating

• 70% dark chocolate 3.5 oz. bar (or darker) (vegan)
• 1 tsp coconut oil 

Toppings

• Sea salt  
• coconut flakes (if desired for topping)

INSTRUCTIONS

1. Combine filling ingredients into a large mixing bowl & mix well.
2. Form into 1 inch egg shapes and lay on a baking sheet with wax or parchment paper.
3. Place in freezer for 25-30 mins.
4. Break up the chocolate bar into equal size pieces.
5. Place chocolate bar pieces and coconut oil in a small pot, on very, very low heat.
​6. Once chocolate is melted, dip each egg and coat with the chocolate.
7. Place them back on the wax or parchment paper lined baking sheet.
​8. Sprinkle the tops of each egg with some sea salt or coconut flakes. Any left over chocolate can be drizzled over top. 
9. Place back in the freezer for another 30 mins. 
Enjoy!!
***Store in the fridge. 
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