Vegan Valentines Sweetness!! (decadent desserts)

It has been quite a while since my last post as I have been traveling and barely had any time (or a secure internet connection) to come online and blog. Even so, I truly appreciate the constant feedback /emails/ messages and love that I have been getting from people. A special thank you to my amazing twitter followers 🙂

Recently I had a friend request a ‘quick and easy vegan valentines day dessert’, which I found rather cute. so today I will be posting a lovers special – 3 great valentines day dishes for your sweetheart !!

1 ) Red wine Poached Pear

Recipe:

1 Bottle red wine (I use a good malbec or port for best results)

5 Ripe pears

1 cup sugar

1 stick cinnamon

Directions:

Peel pears (but do not chop). On low heat, mix red wine, sugar and cinnamon. Add in the pears so they are almost fully covered in the wine mixture. Cover and let simmer for about 25-30 minutes, or until the pears are tender and ruby red!

Allow to cool and serve.

(Non-alcoholic option: switch the red wine with pomegranate juice)

2) Divine Vegan Chocolate Truffles

Recipe:

1 cup unsalted cashews

1 cup cold water

2 bars of Vegan semi sweetened dark chocolate (there are several varieties in the market. particularly health food and organic markets)

ground toasted coconut (optional)

finely chopped toasted almonds (optional)

Directions:

Soak Cashews over night in cold water.

When ready to prepare – put cashews and cold water into a blender and mix till you get a creamy almost milk like texture (should not be ‘clumpy’)

Next, Place chocolate bars in a double boiler and allow the chocolate to melt into a creamy paste- Do not allow the chocolate to bubble – that is an indicator that it has over heated and will likely burn/ turn bitter.

Turn off the heat and SLOWLY fold in the cashew milk into the chocolate, stir carefully till you get a rich, thick, chocolatey mixture.

Allow to cool for 2-3 minutes and then scoop out small spoon fulls of the chocolate and roll into tiny balls.

At this point, while the chocolate is still moist, you can dip in cocoa, shaved coconut, or chopped almonds for a decadent coating. You can also choose to use sprinkles or vegan chocolate chips.

Leave in the fridge for 30 minutes to cool, and serve 🙂

note – if you have a nut allergy and do not want to use Cashews, you can also use Coconut milk (email me for the recipe).

3) Bubbly Strawberry Sorbet

Recipe:

2 cups champagne

frozen strawberries (allow them to thaw , lightly)

2/3 cup caster sugar

2 Table spoons lemon juice

Mint leaves (optional)

Directions:

Combine caster sugar and champagne in a saucepan and cook on low heat till sugar dissolves .  add in lemon juice and allow to simmer for 1-2 minutes on low heat. turn off heat and allow to cool

place thawed strawberries in a blender and blend till they make a thin paste/puree

mix the super/ champagne syrup (make sure it’s cooled down) with the strawberry puree – place in a container and leave in the freezer for 2 hours.

When ready to serve, scoop the sorbet mixture out into small bowls or glasses and decorate with a mint leaf 🙂

—–

I really hope you try these delicious recipes and wow your loved one this Valentines day. Please do contact me if you want any further recipes, need help or recommendations AND stay tuned for great eco-friendly gift ideas!!

follow me on twitter @nomeatnovember or email me at nomeatnovember@gmail.com

I hope to hear from you 🙂

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