It’s the month of red, pink and love so I thought it would be appropriate to share three mini-sized Valentine’s Day healthy vegan dessert recipes for two. Whether you like to keep it simple, you’re a chocolate addict, or you’re all about the fancy presentation, these three desserts are sure to please anyone with a sweet tooth.
Now, because Valentine’s is all about sharing the day with someone special, I’m collaborating with the beautiful Olga from FabLunch, who loves a good dessert just as much as I do. We’re sharing three vegan & gluten-free desserts each so there’s no reason why you can’t treat yourself this month while still keeping it clean and healthy.
Here are the 3 desserts I’m sharing with you today:
A Double Chocolate Gluten-free Cake topped with coconut whipped cream, raspberries and mint.
This double chocolate cake is light, fluffy and full of chocolate goodness 😉 I sliced mine in half and layered some of my COCONUT WHIP CREAM in the middle and on top with some fresh raspberries and mint. Who said chocolate cake can’t be fancy?
A Simple Blueberry Lemon Crisp with an almond-coconut and oat crumble topping.
I’m more of a crisp than a pie kind of girl and this blueberry and lemon combo is a match made in crisp heaven. This is probably the simplest out of the 3 desserts and its one that I never get tired of because its the perfect sweetness.
And a Creamy Cashew Custard Crème Brûlée with a coconut sugar crust.
First off, what can’t cashews do? Like seriously they are one of the most versatile plant based foods out there and you can create amazing foods with them. I used them in my recent Mushroom Fettuccine Alfredo recipe then bam, Creme Brûlée lol
All three of these desserts are SO delicious; they’re sweet, healthified AND they come in the perfect portion size for you and your loved one. You don’t have to worry about baking a whole cake and then wondering who’s going to eat it all… although it wouldn’t be the worst thing in the world if you did eat it all, especially if it’s my Double Chocolate Gluten-Free Cake!
I love to keep things healthy and allergy free but I also wanted to give you some dessert recipes that were really simple to make, so you can spend less time in the kitchen and more time cuddling.
Happy Valentine’s Day everyone! Whether you’re spending it with a close friend, family or spouse, I hope you take time to appreciate the relationships you have with the wonderful people in your life.
Let me know in the comments below which recipe was your favourite and if you recreate it, please use #HEALTHNUTEATS and tag me @urhealthnut so I can find your photos and double tap them 🙂
Want to get 3 more delicious vegan-friendly dessert recipes? Head over to Olga’s channel to get her recipes for amazing carrot cake bites, an easy tiramisu and an indulgent raspberry cheesecake. Check out her recipes HERE.
- Preheat oven to 350F.
- In a small bowl, combine milk with lemon juice and set aside for 10 min. The combination will curdle and create vegan buttermilk.
- In a medium mixing bowl, combine wet ingredients and whisk until smooth. Sift in the dry ingredients and then fold in the chocolate chips.
- Divide batter into two, 4oz greased mason jars and bake for 25 min until cooked through.
- Note: You can test to see if they are cooked by sticking a tooth pick in the middle, if it comes out clean, it’s done!
- Preheat oven to 350F.
- In a small mixing bowl, combine oats, coconut, coconut sugar, salt, almond flour and crumble together with the coconut oil until everything sticks together.
- In another small mixing bowl, stir together blueberries, lemon juice, zest, maple syrup and arrow root powder and set aside.
- Scoop the blueberry filling into two, 4oz glass mason jars and top it with the oat crumble you made previously.
- Bake in the oven for roughly 30-35 min until the filling starts to bubble and the top is golden.
- Allow to cool slightly and enjoy with a dollop of coconut ice cream.
- In a high speed blender, combine soaked cashews and water and blend until completely smooth. Set aside.
- In a small bowl, mix together soy milk with lemon juice and let sit for 10 min. The combination will curdle and turn into vegan buttermilk.
- Slice the vanilla bean lengthwise and scrape the seeds out with the back of the knife.
- In a medium size sauce pan on medium-low heat, whisk together the almond milk, sugar, salt, and both the vanilla pod and the seeds you previously scraped out.
- Cook on a low boil for about 2 minutes while constantly whisking until the custard thickens. Once cooked, set aside to cool slightly.
- Remove the vanilla pod and whisk in the cashew cream until evenly combined. This creates your delicious custard.
- Divide the custard into two, 4oz glass mason jars, cover and place in the refrigerator for 6 hours or overnight to set.
- Once set, coat with a thin, even layer of coconut sugar and broil in the oven on the top rack for about 2 minutes. Keep a close eye to avoid over burning, you’re aiming for a slight browning on the top to crystalize the sugar. You can also use a small kitchen torch if you have one.
- Allow to cool for 3-5 min and serve immediately.
- Note: You can store the custard in the fridge for up to 3 days until you’re ready to add your sugar coating to broil and serve.