15 Vegan Valentine’s Day Treats That’ll Impress Anyone

Vegan Valentine's Day Recipes

Woo your valentine with these scrumptious treats!

1. Amaretto Truffles

Recipe via Lazy Cat Kitchen

2. Strawberry Milkshake Fudge

Recipe via Wallflower Kitchen

3. Raspberry Coconut Panna Cotta

Recipe via Elephantastic Vegan

4. Rose Petal Dark Chocolate Bar

Recipe via Pure Ella

5. Chocolate Raspberry Mousse Cups

Recipe via Nirvana Cakery

6. Berry Sherbet

Recipe via Recipe Runner

7. Cheesecake Bites

Recipe via The Buddhist Chef

8. Gluten Free Linzer Cookies

Recipe via The Pretty Bee

9. Toasted Coconut Doughnuts

Recipe via Neurotic Mommy

10. Vegan Valentines Day Cookie Pops

Recipe via Wallflower Kitchen

11. Raspberry Raw Vegan Cheesecake Slice

Recipe via Yummy Mummy Kitchen

12. Rhubarb Rose Dark Chocolate Parfaits

Recipe via Eat Love Eat

13. Paleo Almond & Raspberry Cookies

Recipe via Wallflower Kitchen

14. No Bake Raspberry Chocolate Tart

Recipe via Bakerita

15. Raspberry Rose Vegan Macarons

Recipe via Crazy Vegan Kitchen

17 Extremely Delicious Reasons To Go Vegan In 2017

Need more convincing?

1. Vegan Tacos

Recipe via Nourish Atelier

2. Refined Sugar Free Turtle Brownies (GF)

Recipe via Minimalist Baker

3. Veggie Summer Rolls With Chipotle Peanut Sauce

Recipe via This Rawsome Vegan Life

4. Crispy Hash Brown Haystacks

Recipe via Minimalist Baker

5. Vegan Glazed Donuts

Recipe via House of Lovelock

6. Vegan Tempura


Recipe via Lazy Cat Kitchen

7. Vegan Meringue Kisses

Recipe via Lauren Caris Cooks

8. Ultimate Grillable Vegan Burgers

Recipe via Olive Magazine

9. Vegan Khao Soi Soup

Recipe via Lazy Cat Kitchen

10. Loaded Sweet Potatoes with Quinoa Tabbouleh

Recipe via Lauren Caris Cooks

11. Peanut Butter S’Moreos

Recipe via Minimalist Baker

12. Vegan Ravioli With Pumpkin And Ricotta

Recipe via Lazy Cat Kitchen

13. Dairy Free Chocolate Caramel No Churn Ice Cream

Recipe via The Almond Eaters

14. Tandoori Tofu Tikka Masala



Recipe via K.O Rasoi

15. Vegan Raspberry Bakewell Cake

Recipe via Wallflower Kitchen

16. White Bean + Mushroom ‘Meatball’ Subs

Recipe via Sobremesa

17. A Raw Cheesecake Recipe

Recipe via The Glow Within

Raw Santa Hat Cheesecakes

Raw Santa Hat Cheesecakes

How good do these raw santa hat cheesecakes look? We’re really pleased with this recipe. It’s sweet, creamy, nutty and they just totally look the part.

If you can’t find coconut cream, simply buy a tin of coconut milk and leave it in the fridge to set. But make sure you buy a good quality tin of coconut milk with a high fat content, otherwise the water might not separate from the cream when it refrigerates.

When you open the tins, you should be left with the sweet, creamy coconut at the top.

Raw Santa Hat 'Cheesecakes'

Raw Santa Hat 'Cheesecakes'
– Full recipe bit.ly/2gZT0Bc

Posted by So Vegan on Tuesday, 6 December 2016


Print Recipe
Raw Santa Hat Cheesecakes
Raw Santa Hat Cheesecakes
Servings
18 hats
Ingredients
For the base
  • 1/2 cup walnuts
  • 1/2 cup hazlenuts
  • 2 tbsp cocoa powder
  • 10 dates pitted
For the cheesecake
  • 2 cups cashews soaked
  • 2 tbsp vanilla extract
  • 6 tbsp cocoa butter
  • 1/2 cup soya milk
  • 1/4 cup golden syrup
For the decoration
  • 1/2 cup coconut cream
  • 18 strawberries (stems removed)
Servings
18 hats
Ingredients
For the base
  • 1/2 cup walnuts
  • 1/2 cup hazlenuts
  • 2 tbsp cocoa powder
  • 10 dates pitted
For the cheesecake
  • 2 cups cashews soaked
  • 2 tbsp vanilla extract
  • 6 tbsp cocoa butter
  • 1/2 cup soya milk
  • 1/4 cup golden syrup
For the decoration
  • 1/2 cup coconut cream
  • 18 strawberries (stems removed)
Raw Santa Hat Cheesecakes
Instructions
  1. Soak the cashews in hot water for 1 hour.
  2. Place the base ingredients into a blender and blend until the mixture is a soft consistency and no large pieces remain. You may have to stop the blender and scrape the ingredients from the sides, then blend again until you reach the desired consistency.
  3. Set the base mix aside and rinse out the blender. Place cheesecake ingredients into the blender and blend until smooth.
  4. Grease a loaf tin with coconut or olive oil, then line all four sides with parchment paper.
  5. Pour the base mixture into the loaf tin and level the mixture using the back of a spoon. Then pour the cheesecake mixture over the base and tap the tin for an even top layer.
  6. Place the loaf tin in the freezer for 2 hours.
  7. Remove the loaf tin from freezer, turn out the cheesecake and cut it into roughly 18 even squares (depending on the size and shape of your loaf tin).
  8. Whip the coconut cream until light and fluffy, and pipe or spoon a little onto each cheesecake. Then top each cheesecake with a strawberry.

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Rum & Orange Chocolate Truffles

Rum & Orange Chocolate Header

Makes roughly 30 truffles.

Ingredients

300g dark chocolate (suitable for vegans)
220ml coconut milk from a can
Pinch of salt
3 tbsp rum
1 tbsp orange zest
1 tbsp juice of orange juice
1/2 cup cocoa powder

Rum & Orange Chocolate Truffles

Rum & Orange Chocolate Truffles
– Full recipe http://bit.ly/2fWIzNT

Posted by So Vegan on Tuesday, 22 November 2016

Method

1. Break chocolate into pieces and place in a bowl.

2. Pour coconut milk into a small pan on a low heat. Note: if the water and cream have separated in the can, stir to combine before measuring.

3. Once the coconut milk is hot and about to boil, remove the pan from the heat and pour the milk over the chocolate. Gently stir until the chocolate has completely melted and the mixture is smooth.

4. Add the salt, rum, orange zest and juice to the chocolate and mix together until everything is combined.

5. Leave to cool at room temperature, then place in a fridge for minimum of four hours or leave overnight.

6. Remove bowl from fridge. Using fingers, scoop out a small amount of truffle mix and roll into a ball using the palm of your hands. Repeat until all of the truffle mix is used up.

7. Transfer cocoa powder to a small bowl or plate and coat each truffle.

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Snickers Bars

Snickers

Makes 6 bars.

Ingredients

For the caramel…
8 medjool dates deseeded
1/4 cup almond milk
1 tbsp peanut butter
3/4 cup salted peanuts

For the nougat…
1/2 cup peanut butter
3 tbsp coconut flour
4 tbsp golden syrup

150g dark chocolate (suitable for vegans)

Snickers Bars

Snickers Bars
– Full recipe http://bit.ly/2dUbAKU

Posted by So Vegan on Thursday, 13 October 2016

Method

1. To make the caramel, combine the medjool dates, almond milk and peanut butter in a blender until smooth.

2. Next, add the salted peanuts to the caramel and mix together with a spoon.

3. To make the nougat, combine the coconut flour, golden syrup and the remaining peanut butter in a small bowl until the mixture reaches an even consistency.

4. Line a small-to-medium sized tin with parchment paper and add the caramel mix. Level the caramel with the back of a metal spoon until smooth.

5. Next, transfer the nougat mixture on top of the caramel and level again until smooth all over.

6. Place tin in freezer for two hours.

7. Take out the tin from the freezer and remove filling by pulling the parchment paper.

8. Slice the filling evenly into 6 bars.

9. Add a little water to a pan over a low-to-medium heat and melt the chocolate in a heatproof bowl.

10. Once the chocolate has melted, use a metal fork and spoon to coat the bars.

11. Leave to cool on a cooling rack until the chocolate is firm before eating.

Raw Coconut And Berry Bites

Coconut and Berry Minis

Makes 12 bites.

Ingredients

For the base:
1 cup oats
1/2 cup almonds
4 pitted dates
1/4 cup desiccated coconut
Pinch of salt

For the coconut and berry layer:
300g dairy-free coconut yoghurt
1 tbsp coconut oil
1 cup raspberries
1 cup blueberries
1 tsp vanilla extract
1 tbsp agave syrup

Raw Coconut and Berry BitesRaw Coconut and Berry Bites
– Full recipe http://bit.ly/2bUYRqr

Posted by So Vegan on Wednesday, 31 August 2016

Method

1. Add the base ingredients to a blender or food processor and combine until fine.

2. Using a tray with 12 muffin moulds, put a heaped tablespoon of base mix into each muffin mould and press down with back of spoon until firm.

3. Add the coconut and berry layer ingredients to blender or food processor and combine until smooth.

4. Fill each muffin mould evenly with the coconut and berry mixture.

5. Place muffin tray in freezer for minimum 1 hour.

6. To remove bites from the muffin tray, carefully slot a table knife down the side of each mould and firmly press down so the minis pop up. It’s important to remove the minis from the moulds as soon as they come out of the freezer because the edges will thaw.

7. Leave for 10-15 minutes before serving.

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Nutritional information per bite:

Raw Coconut and Berry Bites Nutritional Information

Pimm’s Ice Lollies

Pimm’s Ice Lollies

It’s not officially summer in our household until we’ve sat down to enjoy a refreshing glass of Pimm’s. And that’s a fact!

But this summer we decided to switch things up by combining two of our favourite summer treats…Pimm’s and ice lollies.

Ice lollies aren’t rocket science. All it takes is blending the ingredients together, freezing the lollies and away you go. But the trick is finding the right balance of flavours, and we’ve really hit the spot with these Pimm’s ice lollies.

The fruity liquor, fresh mint and fizz from the lemonade are a winning combination. Enjoy!

Pimm's Ice Lollies

Pimm's Ice Lollies
– Full recipe http://bit.ly/2b57Uls

Posted by So Vegan on Friday, 19 August 2016

Oh, and don’t forget you will need an ice lolly mould with at least six moulds.

Print Recipe
Pimm’s Ice Lollies
Pimm’s Ice Lollies
Servings
6 lollies
Ingredients
  • 100 ml Pimm's
  • 6 mint leaves
  • 7 strawberries
  • juice of half a lemon
  • 2 tbsp orange juice
  • 200 ml lemonade
  • 3 slices of cucumber
Servings
6 lollies
Ingredients
  • 100 ml Pimm's
  • 6 mint leaves
  • 7 strawberries
  • juice of half a lemon
  • 2 tbsp orange juice
  • 200 ml lemonade
  • 3 slices of cucumber
Pimm’s Ice Lollies
Instructions
  1. Combine the Pimm’s, mint leaves, 4 strawberries, juice from half a lemon and orange juice in a blender.
  2. Once combined, add the lemonade and stir the mixture with a spoon.
  3. Prepare the fruit by cutting the cucumber slices into halves and slicing the remaining strawberries.
  4. Drop half a slice of cucumber and half a strawberry into each ice lolly mould.
  5. Pour the mixture evenly into each ice lolly mould.
  6. Place lid on ice lolly moulds and push a wooden stick through the centre of each mould.
  7. Freeze for minimum 5 hours or overnight.

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Strawberry Split Lollies

Strawberry Split Lollies

Makes 4 ice lollies.

Ingredients

1 banana
1 mango
1/2 cup coconut cream
1 tsp vanilla extract
2 tsp agave syrup
3/4 cup strawberries

You will also need ice lolly moulds and pop sticks.

Strawberry Split Lollies
– Full recipe http://bit.ly/2a95yCI

Posted by So Vegan on Wednesday, July 27, 2016

Method

1. Place can of coconut milk in fridge overnight or in freezer for a couple of hours to set the cream. Eventually the cream will settle at the top of the can.

2. Remove skin from the banana and mango, and roughly chop. Discard the stone from the mango.

3. Blend the banana, mango, coconut cream, vanilla extract, and 1 tsp of agave syrup until smooth and set aside in a measuring jug.

4. Blend the strawberries with 1 tsp of agave syrup until runny.

5. Pour some of the yellow mixture into the ice lolly moulds, followed by a few teaspoons of the red mixture.

6. For a tie-dye effect, use one of the pop sticks and push the red mixture down into the yellow mixture along the sides of the moulds.

7. Fill the remainder of the moulds with the yellow mixture and insert one pop stick into the middle of each mould.

8. Freeze for at least 4 hours or ideally overnight.

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Chocolate Banana Pops

Banana Pops

Makes 4 pops.

Ingredients

2 bananas
200g dark chocolate (suitable for vegans)

Toppings…
Desiccated coconut
Pistachios
Frozen raspberries
Flaked almonds

Chocolate Banana PopsChocolate Banana Pops
– Full recipe http://bit.ly/29EE1JI

Posted by So Vegan on Thursday, July 14, 2016

Method

1. Half each banana and trim the ends.

2. Insert a pop stick into each banana half.

3. Freeze the banana halves for 3 hours.

4. Meanwhile, prepare the toppings: place the raspberries in the freezer and chop with a knife once frozen, crush the pistachios, then pour each topping onto a separate plate.

5. Melt the chocolate in a heatproof bowl that is placed over a pan with an inch of hot water.

6. Remove the bananas from the freezer and coat with the chocolate using a metal spoon, then immediately roll each banana half into one of the four toppings.

7. Eat immediately, or freeze for later.

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