Valentine’s Day Recipe Contest

by Angela (Oh She Glows) on January 20, 2011


While Valentine’s Day is not my favourite holiday, it is one of my favourite holidays to bake!

It is a reason to make cutesy desserts, whip out the lace, sprinkles, and frills, and indulge in comforting and romantic homemade meals that would make anyone swoon.


It is also one of the only times of the year when I don’t feel like a 7 year old girl for loving the colour pink.


[Nadia’s Heart-shaped Oatmeal Pancakes]

Some of you might remember back in 2009, I hosted a Valentine’s Day contest. It was a lot of fun and many of you submitted some awesome Valentine’s Day recipes!

Here are some of the wonderful dishes that were submitted…

Lindsey’s Valentine’s Day Ravioli dessert took the US prize:


Hayley won the Canadian prize with her Raspberry Cream Cheese Stuffed French Toast:


I loved the presentation of Karen’s I Love You Brownie:


and Diana’s Mmm-Mmm Cupcakes were show stoppers:


[For the recipes above (and others), see this post.]


This year, I’d love if you could share with me your favourite vegan recipes that would be great for Valentine’s Day. Or perhaps, you have a non-vegan recipe that you’d like me to try to tackle and revamp making it free of animal products.

Whatever the case, type out or copy and paste your full recipe below in the comment section. Eric will be selecting a couple for me to try out (or maybe he can make one too?).


You can submit as many as you like and it can be a dessert, breakfast, lunch, dinner, or snack recipe. The sky is the limit so get creative!

Those recipes that Eric selects for me to feature on the blog, will win a $25 Gift Certificate to Glo Bakery just as a small token of my appreciation (US and Canadian residents only).


Deadline to submit your recipe in the comments below is Feb 7th. I will also be featuring some of my own Valentine’s Day recipes on the blog, from now until V-Day, so stay tuned for the recipes!



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{ 132 comments… read them below or add one }

Kris | January 20, 2011 at 2:05 pm

What an amazing and fun idea! I will have to search through my recipes and get posting on this :)

I need to try these glo bars!



kayli (Running on Sunshine) January 20, 2011 at 2:13 pm

vegan Valentine-worthy recipes? I’m on it!


Sabine @ thefruitpursuit January 20, 2011 at 2:15 pm

ALL of those look great! I’m definitely going to try and come up with a delicious vegan valentines treat, what a fun competition Ange :)

x sabine


Stefanie January 20, 2011 at 2:16 pm

Oh, sounds soo fun! I’ll have to see if I can come up with anything! :)


Angela @ Eat Spin Run Repeat January 20, 2011 at 2:17 pm

What a great idea Ange! That stuffed french toast sounds delicious. I can’t wait to see the recipes!


Kathryn January 20, 2011 at 2:17 pm

How fun – I dont’ think this counts as an entry because these are not my recipies, but I think the heart beet salad is great. I make this chevre “cheese” for special occasions and it is delish! I have not tried the brownies on the post, but her stuff is amazing so I can’t imagine they would be anything short of fantastic.
Heartbeet Salad with Pumpernickel Croutons and Chevre by Joy Tienzo of the Vegan Joy blog.
4 servings
Light, tangy dressing cuts the richness of a salad heaped with roasted beets, croutons, and tangy cheese. Make the Chévre, Pumpernickel Croutons, and Champagne Vinaigrette up to a week in advance for easy assembly.

For the Salad:
3 large beets
4 slices pumpernickel bread, cut into 1” cubes
1 tablespoon olive oil
2 teaspoons minced flat-leaf parsley
½ teaspoon sea salt
8 cups (1 6 ounce bag) spring greens
½ recipe Chévre

For the Champagne Vinaigrette:
¼ cup champagne vinegar (white wine vinegar is a fine substitution)
¼ cup extra-virgin olive oil
1 teaspoon Dijon mustard
½ teaspoon salt
¼ teaspoon ground black pepper

Prepare the beets:
Pierce beets all over with a sharp knife, and wrap tightly in foil. Place on a baking sheet or shallow baking pan, and roast at 375º F until fork tender, about 1 hour. Allow beets to rest until cool enough to handle. Slice beets into 1/3” thick slices—there’s no need to peel them. Use aspic cutters or miniature cookie cutters to make heart shapes. Alternately, cut each slice into quarters (creating the bottom “v” of the hearts), and carve the tops into heart shapes with a paring knife. Set aside until ready to use. The beets can be prepared up to 2 days in advance and refrigerated.

Make the croutons:
On a baking sheet, toss together bread, olive oil, and parsley. Sprinkle salt over, and toss again. Toast in the 375º F oven along with beets until golden-brown, 10-15 minutes. Set aside to cool while you make the dressing. The croutons can be made several days in advance, and store well in an airtight bag at room temperature.

Make the Vinaigrette:
Whisk together champagne vinegar, olive oil, mustard, salt, and pepper. Refrigerate until ready to use.

To Assemble:
Arrange greens on a largish, shallow platter. Crumble dabs of Chévre over, and top with beet cutouts and croutons. Drizzle with a bit of vinaigrette, serving the rest on the side.

2 8” logs
Serve dabs of this handmade semi-soft cheese in Heartbeet Salad, or on crackers, fresh vegetables, or sandwiches. Its creamy tang is also excellent in recipes where cream cheese is called for.

2 tablespoons agar flakes
½ cup water
1 ½ cups raw cashews
3 cups boiling water
½ cup water
2 tablespoons fresh lemon juice
1 tablespoon tahini, preferably raw
1 tablespoon apple cider vinegar
1 ¼ teaspoons sea salt

In a small saucepan off the heat, combine agar and ½ cup water. Set aside to dissolve while the cashews soak. The agar flakes will enlarge slightly and take on a pale cast.

Pour boiling water over cashews, and soak for at least an hour, or up to overnight.

Line a shallow container (a 9”x 9” or 9”x 13” casserole dish is ideal) with plastic wrap, allowing it to hang over the sides slightly. Set aside.

When you’re ready to proceed, place the agar mixture over low heat, stirring occasionally as you put together the cashew mixture.

Drain cashews, rinse, and drain again. In a blender, combine cashews, ½ cup water, lemon juice, tahini, vinegar, and salt. Blend until completely smooth, scraping down the sides as necessary. This process should take about 5 minutes while the agar mixture bubbles away.

Once the cashew mixture is smooth, scrape the agar mixture into the blender with the machine running. Continue blending until completely smooth.

Scrape into the plastic-lined container, smoothing the top. Cover loosely and refrigerate until firm, about 1 hour.

Once fairly solid, divide the Chévre in half. Using the plastic, shape each section into a cylinder about 2” in diameter and 8” long. Wrap tightly in plastic, and chill until ready to use.

The Chévre can be stored in the refrigerator for up to a week.


Maddie (Healthy Maddie) January 20, 2011 at 2:18 pm

What a fun contest! I will search for some recipes :) I’ve always wanted to try glow bars!


Allison January 20, 2011 at 2:22 pm

AWESOME!!! Those hearts are sweet.


christyn @ All Ways Nutritious January 20, 2011 at 2:24 pm

fun contest!! all the recipes from last year look delicious. i’m curious about the tiny chocolate hearts…they look awesome.


Erin January 20, 2011 at 2:32 pm

Fun! I would love to have a recipe for vegan Red Velvet Cupcakes with cream cheeze icing – do you know of any good ones Angela?


Angela (Oh She Glows) January 20, 2011 at 2:46 pm

I have never made them but they are on my list for sure!


Maddie (Healthy Maddie) January 20, 2011 at 6:00 pm

I second Erin’s idea! I’ve been looking for a good recipe for vegan red velvet cupcakes for a long time.


wendy January 20, 2011 at 8:10 pm

Me too! Me too! Please Angela–we need a vegan red velvet recipe!


JenATX January 21, 2011 at 8:18 am

I’ve seen vegan ones at Sprinkles Cupcakes, I guess its the only vegan variation they sell? They look yummy!


Ali February 11, 2011 at 9:57 am

Try my entry!


Healthy Chocoholic January 20, 2011 at 2:35 pm

Can’t wait for all of the delicious recipes!!!!


[email protected] January 20, 2011 at 2:37 pm

What a fun idea!! I don’t usually bake vegan style, but I might have to give it a shot for this!


Emily Shapiro January 20, 2011 at 2:40 pm

What a nice idea! I’m typing out the first recipe I thought of, because I know all the ingredients by heart – which must mean I make these cookies too often :)

They’re easy and delicious, and only dirty up one bowl. I usually make them into small, bite-sized cookies, but a heart-shaped cookie cutter couldn’t hurt for valentines day!

Vegan Raspberry Cocoa Cookies
1/2 cup of raspberry jam/preserves
3/4 cup of sugar
1/3 cup coconut oil
1 tsp vanilla extract
1 tsp almond extract
1/2 cup cocoa powder
1 1/2 cups of flower (i use all purpose, but you could certainly experiment!)
3/4 tsp baking soda
1/4 tsp salt

preheat oven to 350, and either grease or line a baking sheet with parchment paper. Mix together your dry ingredients (sugar, cocoa, flower, baking soda, and salt) and then stir in the jam, oil, almond and vanilla extracts. Gather into small, walnut sized balls, flatten them slighty, and bake for 10 minutes.

A special variation for valentine’s day: Make the cookies a little larger by rolling out the dough and using a large heart-shaped cookie-cutter to shape your cookies. With a smaller (but also heart shaped) cookie cutter, cut out the centers of half of the cookies. Bake as directed, let them cool, and make sandwiches! Place a cookie with it’s center intact on the bottom, top with a layer of jam, and put a cookie with the center cut out on top so the jam peeks through!


KitKat @ Pursuit of Happiness January 20, 2011 at 2:48 pm

Ahh, this post made me crave sweets (and a sweetheart ;) )

So I’m not taking credit for this recipe, (it’s my Mom’s who I’m sure found it in a cookbook at some point) but it’s the richest, yummiest dessert *ever* (and easy to make)! I’d love to see it veganized but I feel like it might be a hard one without losing the ooey-gooey flavor of these layers. :)


1/4 lb. butter
1 c. crushed graham crackers
1 c. shredded coconut
1 pkg. Nestle semi-sweet chocolate chips (6 oz.)
1 pkg. Skor toffee pieces (6 oz.)
1 can sweetened condensed milk
1 c. walnuts, chopped

Melt butter in an 8 1/2 x 11 inch pan.
Add layer by layer (do not mix) above ingredients in order listed.
Bake 32 minutes at 350 degrees in an aluminum pan OR 28 minutes at 350 degrees if a glass dish is used.


Helen January 21, 2011 at 2:36 pm

I make these bars. I call them Hello Dollies, except I don’t have Skor toffee in mine :)


KitKat @ Pursuit of Happiness January 21, 2011 at 2:57 pm

I think a lot of people use butterscotch instead of the toffee pieces. I love the toffee though, makes them even chewier.

Hello Dollies is such a cute name! I have never heard of them called that before :)


Morgan @ Life After Bagels January 20, 2011 at 3:00 pm

I’ll do ANYTHING for glo bars ;)


Jessica @ How Sweet It Is January 20, 2011 at 3:02 pm

I love those little heart shaped chocolate ones. They look so fudgey!


Gillian January 20, 2011 at 3:09 pm

Hmmm some kind of giant peanut butter herhsey’s kiss would knock my socks off :)


Junia @ Mis Pensamientos January 20, 2011 at 3:15 pm

Great idea Angela!

Here is mine: Cacao Cranberry Chocolate Bars

The post with pictures:

Cacao Cranberry Chocolate Bars
1/4 cup sweetened cacao nibs
1 tbsp dried cranberries
1 tsp brown rice syrup

1. Mix the cacao nibs, cranberries, and brown rice syrup together until everything is evenly coated.
2. Place the cacao mixture on a baking sheet lined with parchment paper and even out with a spatula.
3. Bake for 7 minutes in the oven at 300 degrees.
4. Using cookie cutters, fill the cacao mixture into each mold and press down to flatten.
5. Let the cacao mixture cool in the cookie cutters for 5 minutes before removing.

A simple, healthy chocolate recipe for the vegans and healthy eating enthusiasts. :)


Shanda January 20, 2011 at 3:20 pm

This is more of a project than a recipe but I saw it last year on and have been looking forward to Valentine’s Day ever since so I would have an excuse to make this adorable “box” of “chocolates”. The problem is that I haven’t made anything with dairy or eggs in the last couple of months; Can you veganize this, possibly make it a bit healthier and put an ohsheglows/Angela spin on it?

Enjoy! :-)


Leanne (For Health's Sake) January 20, 2011 at 3:20 pm

Cute idea! Can’t wait to see the entry’s!


Heather (heathers dish) January 20, 2011 at 3:20 pm

This is so cute! I’ll definitely be digging through my recipe troves soon :)


Leanne @ Healthful Pursuit January 20, 2011 at 3:21 pm

Fun! I’m totally doing this! Quick question… can they be posts from our blog? Say, if we were to make the recipe, post it on our blog, and send you the recipe as well?

Thanks Angela!


Jess January 20, 2011 at 3:22 pm

what a sweet idea:) and a great excuse for me to try my hand at vegan baking!


Ashley @ Taste for Healthy January 20, 2011 at 3:23 pm

What a fun idea!! I will have to get on this! :)


Averie (LoveVeggiesAndYoga) January 20, 2011 at 3:24 pm

Wow, Angela! This is another BIG undertaking. You’ll probably get “just a couple” reader submissions :) As in…hundreds!

Go big, or go home, right?

The contest in 09. Omg that feels like a lifetime ago but I totally remember reading your posts from then, where I was, what I was doing. Trip down memory lane.

Can’t wait to see what everyone submits! :)


Angela (Oh She Glows) January 20, 2011 at 6:41 pm

haha I can’t believe two years have gone by!


Alaina January 20, 2011 at 3:27 pm

I’ll have to put my thinking cap on for this one! :-)


Moni'sMeals January 20, 2011 at 3:34 pm

such a good idea! Since we are not up against you we might have a shot, hehe. :)


Beach Bum Beauty January 20, 2011 at 3:41 pm

Those little hearts are to die for, must make some for my husband :-)


leslie January 20, 2011 at 3:48 pm

oh, how fun! i know you’re going to get mostly baked goods, but i am a savory person, so i’m going to share a little appetizer:

roasted beets with cocoa-sesame sauce

* 1 lb beets
* 1/4 c tahini
* 1.5 T good quality cocoa powder
* 1 T agave
* 1 T apple cider vinegar
* 1/4 t sea salt
* 2 T water

1) Preheat oven to 400. Trim greens off beets, rinse, and scrub. Wrap beets in foil and roast in oven 30-45 minutes, depending on size. They will be tender, but not mushy, when they are done.

2) Let beets cool. When cool enough to touch, remove skins. [Skins should peel right off. If they don’t, they haven’t cooked enough.]
3) Whisk or blend together tahini through water. Add more water if necessary to reach desired consistency.
4) Drizzle sauce over sliced beets and serve.

why is it valentine’s appropriate? well, the beets will stain your fingers a lovely shade of pink, and once the beets are roasted, you could easily cut them into hearts with cookie cutters. the sauce is infused with cocoa, which is self-explanatory!


Baking 'n' Books January 20, 2011 at 4:03 pm

EEEP!!!! I LOVE this!! I would die if you choose one of my mine…

now, I just need to find you….you bake it though right? Because your skills and pictures are just – well 1000x better – obviously ;)


Baking 'n' Books January 20, 2011 at 4:04 pm

EEEP!!!! I LOVE this!! I would die if you choose one of my mine…

now, I just need to find one….you bake it though right? Because your skills and pictures are just – well 1000x better – obviously ;)


Angela (Oh She Glows) January 20, 2011 at 6:41 pm

you got it!


Tiffany January 20, 2011 at 4:07 pm

For me…..Valentine’s day is all about the chocolate. I would love a vegan recipe for a chocolate molton cake (lava cake). It is my husband and kids favorite kind of cake but I can never enjoy it since I am a vegan!


hipveganchic January 21, 2011 at 2:18 pm

heres my version of a cherry chocolate pudding cake. it tastes just like lava cakes and you can omit the cherries if you choose and it still tastes grand. sounds complicated but its made in 5 minutes minus baking time! enjoy!


* cherries, 1 cup (fresh or frozen, or any berry or you can omit alltogether)
* carob powder, 3.5 tbs ( or chocolate)
* arrowroot, 1 ts
* *Whole Wheat Flour, 0.5 cup
* Salt, 1/8 ts
* Baking Powder, 1 tsp
* Vanilla Extract, 1.5 tsp
* soy milk unsweetened plain, 0.25 cup (or any milk or water)
* rapadura, 2/3 cup (raw sugar or sucanut)
WATER as needed

Cut the cherries in half and put them in a bowl and stir in 1 teaspoon rapadura. Let thaw if frozen.

Oil or pan spray 4 ramekins. Preheat the oven to 350F. Mix together 1/3 cup rapadura and 2 tablespoons carob powder and set aside.

Pour the juices off the cherries into a measuring cup. Press lightly on the cherries to get all of the juice (I had about 1/4 cup). Sprinkle the arrowroot over the cherries and mix well. Divide the cherries equally among the 4 ramekins.

In a medium bowl, combine the flour, salt, 1/3 cup rapadura, 1 1/2 tablespoons carob, and baking powder. Stir in the vanilla extract and soymilk adding a tbs more if needed. (Mixture will be very thick.) Drop by tablespoons over the cherries in the ramekins, dividing equally among them. Smooth to cover the cherries.

Sprinkle the rapadura/carob mixture evenly over the batter, about 2 tablespoons per ramekin. Use a spoon to level the tops.

Add boiling water to the cherry juice up to the 3/4 cup line. Pour or spoon it gently over the rapadura in the ramekins, about 3 tablespoons per ramekin. Place the ramekins in the oven and bake for about 25-30 minutes, until tops appear mostly dry (they should be streaked with darker, wetter looking areas) and sauce is bubbling around the edges. Remove from oven and allow to cool for 15 minutes before serving.

the best part is that each cup is only 200 calories and tastes like warm, melty, cakey cup of heaven!


Marit January 24, 2011 at 8:23 am

I have one…
and it’s GOOOD!
Even me who is not vegan will quite happily rather make this than the full-fat-eggy-variety…
the spinach may seem a bit of an odd thing here but it does suit the flavours remarkably well…
(“stolen” from


Vegan Molten Chocolate Lava Cakes

Even if you are able to eat traditional molten chocolate cakes, this version is worth a try for its ultra-healthy ingredients. Don’t worry; no one will know the veggies are there, but they’ll definitely feel the love in these decadent-tasting treats.

NOTE: The amount of gooey insides will depend on a variety of factors, but most often if these are dryer, it’s because (a) the molten center wasn’t perfectly and completely surrounded by batter when raw, and touched the sides of the pan (in which case it just oozes out and bakes into the batter); (b) there wasn’t enough molten center put in to the raw cake; (c) the oven temperature was too high; (d) the cakes were baked too long; or (d) other ingredients were substituted (such as AP flour for the spelt), which changed the texture. Because these are, admittedly, so temperamental, I’m no longer recommending the molten version. The cupcake version, with the chips scattered throughout the batter, is now my preferred way to use this recipe.

Molten Centers:

2/3 cup (about 170 ml.) dairy free dark chocolate chips

2 Tbsp. (30 ml.) cornstarch or arrowroot powder

1/4 (60 ml.) cup plain or vanilla soymilk


2 ounces (about 60 g.) fresh or frozen spinach (you may include the stems)

1/4 cup (60 ml.) plain, vanilla, or chocolate soymilk

1 cup (about 3-1/2 ounces or 100 g.) raw zucchini, fresh or frozen, coarsely chopped

1/3 cup (about 85 ml.) light or dark agave nectar

1/4 cup (60 ml.) pure maple syrup

1/4 cup (60 ml.) sunflower or other light-tasting oil

1 Tbsp. (15 ml.) finely ground flax seeds or meal

1/2 tsp. (2.5 ml.) apple cider vinegar

2 tsp. (10 ml.) pure vanilla extract

2 tsp. (10 ml.) instant coffee substitute

1 cup (about 140 g.) light spelt flour

1/2 cup (45 g.) whole oat flour

1/3 cup dark cocoa powder (22-24% fat content)

1-1/2 tsp. (3.5 ml.) baking powder

3/4 tsp. (4 ml.) baking soda

1/4 tsp. (1 ml.) sea salt

Preheat oven to 350 F. Lightly spray eight oven-safe large ramekins or custard cups and place on a cookie sheet.

For the molten center: In a small, heavy pot, combine the chips, cornstarch, and soymilk. Stir constantly over medium-low heat until the chips are melted and the mixture is smooth. Turn off heat and set aside.

For the cake: In a blender or food processor, blend together the spinach, soymilk and zucchini to a smooth puree. Add the agave, maple syrup, oil, flax, coffee substitute, apple cider vinegar, and vanilla, and blend to combine. Set aside while you measure the dry ingredients, or for at least two minutes.

In a large bowl, sift together the flours, cocoa, baking powder, baking soda, and salt. Pour the wet ingredients over the dry and whisk together to combine.

Scoop about 3 Tbsp cake batter into each ramekin, then place a large spoonful (3-4 Tbsp.) of filling over it (try not to touch the sides of the ramekin, or the chocolate will ooze out and you will have a smaller or dryer molten center). Cover with more batter to fill the ramekin about 2/3 full.

Bake cakes in preheated oven for 35-40 minutes, until a tester inserted in the edge comes out dry (the middle will remain moist, as that’s where the molten filling is). Remove from oven and allow to cool ten minutes.

Turn the cakes out onto serving dishes. Serve immediately. Garnish with fresh raspberries and whipped “cream,” if desired. Makes 8 servings. Recipe may be halved.

Variation: Omit the molten centre and gently stir 2/3 cup chocolate chips into the batter before filling the pans. May be baked as cupcakes.


Christine (The Raw Project) January 20, 2011 at 4:23 pm

Oh, how fun! I might enter and can’t wait to see all the recipes submitted!


Lauren January 20, 2011 at 4:29 pm

What a fun challenge to try out! I love all those heart chocolates above.


Anne P January 20, 2011 at 4:47 pm

Great idea! I’d like to submit my Cinnamon Raisin Almond Balls, but shaped into hearts instead of balls :) Full recipe page:

1 C almonds
1 C raisins
1 tsp. cinnamon

Rinse the raisins and almonds with some water. Toss them in a food processor with the cinnamon. Process, and then remove and shape into hearts by hand :) Makes 10 to 12 hearts.


[email protected] January 20, 2011 at 4:51 pm

that stuffed french toast looks great!!! What an amazing idea girl!


Anne P January 20, 2011 at 4:53 pm

One more idea – my Pomegranate Blueberry Pancakes, in heart shape obvi. :) Recipe link: You would just need to swap out the egg for a flax egg – so maybe omit the flax in the recipe already.

(makes 1 serving – one large or two small pancakes)


1/3 C whole grain pancake mix
1/2 C POM Wonderful pomegranate juice
1/4 C frozen (or fresh) blueberries
1 egg
1 tsp. ground flaxseed
1/2 tsp. cinnamon
Optional topping: Handful walnuts, 1 Tbsp. pure maple syrup, 1 small ripe banana (mashed with syrup)

Mix all ingredients in a bowl. Pour batter onto a cooking sprayed or nonstick pan on medium heat. Cook a few minutes on each side, until cooked through! Top with walnuts, and the mashed banana/maple syrup mixture.


Abby January 20, 2011 at 5:44 pm

Happy Anniversary! It was 20 Jan, correct?
I have had a green monster everyday for the last three months. I dream about them. I love them.


Angela (Oh She Glows) January 20, 2011 at 6:42 pm

haha I totally forgot!!! Thanks for the reminder :)


Jenny January 20, 2011 at 5:46 pm

Years ago, I made Chicken Divan for my high school sweetheart on Valentine’s Day. I am a vegan and no longer can eat it, and I miss the flavor of it. I know that recreating the actual dish is not very possible without delving into the somewhat unappetizing world of fake meats, but I just miss that flavor! I have lost my mom’s recipe, but the decadent recipe I remember is somewhat like this:
As you can see, it is so far from being healthy or vegan! But ooohhh to taste that mayonnaise creamy curry taste again! I would be ecstatic!


Jil @ Big City, Lil Kitchen January 20, 2011 at 6:04 pm

So much fun – really don’t like Valentine’s Day all that much (being single doesn’t have much to do with it), but I LOVE Valentine’s day cookies/cakes/pancakes/cupcakes!


lauren January 20, 2011 at 6:12 pm

I bet Eric wishes it weren’t a virtual contest so he could sample these recipes — I know i’d love to sample them!
I’ll see if I can devise something — contests are fun!


Amanda (Eating Up) January 20, 2011 at 6:13 pm

Ok, this is kind of more an Easter thing, but I saw them with the Valentine’s Candy this week! Could you veganize a Cadbury Creme egg? They’re the best! Maybe make a strawberry/raspberry/pomegranate filling and shape the egg into a heart?


Angela (Oh She Glows) January 20, 2011 at 6:43 pm

that would be INSANE!


Katie January 20, 2011 at 7:51 pm

love this idea!


Freya January 21, 2011 at 1:45 am

Me too! Creme eggs are my favourite part of Easter. I see much potential on this idea (I’m tempted to give it a go myself)


hipveganchic January 21, 2011 at 2:23 pm

making them without powdered sugar would be impossible, but converting this to a vegan slightly healthy version is no problem! i too am a huge cadberry cream egg fan…


Candice @ ChiaSeedMe January 20, 2011 at 6:29 pm

What a fun idea, Angela! I’ll definitely be searching through my recipes over the next week! Love how your bring out the Valentine’s festivities:)


[email protected] January 20, 2011 at 6:33 pm

oooohhh how fun! <33


Sonia January 20, 2011 at 6:38 pm

ooooh, this i have got to try. must dig through my family recipes and veganize some! I want that Glo Bar certificate! :) this is going to be fun. mua ha ha ha.


Jolene ( January 20, 2011 at 7:14 pm

Fun idea!!! Thanks for running this contest!!


Amanda January 20, 2011 at 7:54 pm

Here’s mine! These are fig and caramelized onion crostini. The fig and caramelized onions are both red, so they fit the Valentines Day theme well! A sexy little appetizer, I think!

Link to the recipe (also below):

Fig and Caramelized Onion Crostini

12 slices French bread

1 sweet onion, cut in half cross-wise, and then thinly sliced

1 pint fresh figs, chopped

3 T. sugar, plus 1 tsp. extra

juice of one lemon

In a saucepan, combine figs, lemon juice and 3 T. sugar over medium heat. Simmer about 20 minutes, stirring frequent, until the figs have deconstructed and turned into a jelly. (It’s ok if it’s chunky – it looks more rustic on the bread that way anyway.)

Meanwhile, place onions in a skillet over medium heat (make sure they aren’t piled up, but have enough room to be spread out a bit.) Let them be about 10 minutes, til they start to get brown. Then, add 1 tsp. sugar, stir and continue to cook another 5 – 10 minutes, til they are nice and brown and caramelized.

Heat the broiler. Place bread slices on a baking sheet and brush with olive oil. Toast a few minutes per side, until golden.

Top the bread slices with fig spread, then onions. Serve!


Zestful Lou January 20, 2011 at 8:10 pm

What are those delicious looking chocoalte heart shaped cookies?!! I hope and pray that recipes is coming soon. Very soon.


Celina January 20, 2011 at 8:22 pm

Love this contest!!!! I cannot wait to see all the delicious recipes I can make for my ‘single’ self ;) (I may force feed them to my brothers too…show them they dont need to eat desserts with eggs and butter ahhaha)

I have never seen you make a vegan ‘cheesecake’ before! I think it would be interesting to see your take on it! (and come up with a spicy valentines day flavour…maybe cinnamon dark chocolate? raspberry-caramel? salted-maple?)

and for dinner…how about vegan chinese ‘take out’ !?
un-fried rice/cauliflower rice, veggies, legumes!? I would love to see the flavours you could come up with!


stacey-healthylife January 20, 2011 at 8:32 pm

That’s a fantastic idea.


Ashley January 20, 2011 at 8:35 pm

What a fun contest. Try out these fun to bake cookies I developed with my love of the colour red! I can’t wait to see your results and compare theme to mine.

Ash’s Red Valentine Velvet Cookies with Coconut Frosting

1 cup maple sugar/organic sugar/palm sugar
1/3 cup coconut oil
1/4 cup vegan Earth Balance spread at room temperature
1/2 cup cooked red organic beet puree
1 Tbsp pure vanilla extract
1/2 cup agave nectar
2 1/2 cups spelt flour
1 tsp unsweetened cocoa/cacao powder
1 Tbsp baking powder
1 tsp sea salt

1) To make beets, peel and boil until soft. Remove from heat and allow cooling. Puree beets.
2) In a large bowl, combine Earth Balance, coconut oil with sugar and beat until fluffy and well combined.
3) Beat in the beets, vanilla extract and agave nectar until well combined.
4) In a smaller bowl, whisk together flour, cocoa powder, salt, baking powder. Add this to the large bowl and mix until all combined.
5) Chill batter in fridge until firm (preferably overnight).
6) To bake, preheat your oven to 375 degrees. While preheating, line 2 large baking sheets with parchment paper. Roll into balls about 2 inch and place on prepared cookie sheets a couple inches apart.
7) Bake for about 10-12 minutes or just until puffed. Try not to overbake.
8) Remove from the oven and let cool on the pan a few minutes and then remove to a wire rack to cool. While cooling, prepare to make frosting.

1 cup agave nectar
1/2 cup almond butter
1 Tbsp coconut oil
1 Tbsp coconut milk, or more if needed
1 1/2 cups unsweetened cocoa/cacao powder
1 tsp sea salt
1 Tbsp pure vanilla extract
2 tsp coffee extract

1) Whisk together all ingredients in a medium bowl until very smooth. Add more cocoa powder if the frosting is not thick enough, or more coconut milk if too thick. Let stand for 5 minutes.
2) Place frosting in a pastry bag (or even a ziplock bag and cut hole on one corner) and pipe decoratively atop the cool cookies.
3) Top with 2 dried goji berries angled outward shaping into a heart. Can make several onto of the frosting.


Leanne @healthfulpursuit January 20, 2011 at 8:50 pm

I really, really associate Valentines Day with chocolate!

We use this recipe as fondue first, then store it in the fridge as mousse.

Chocolate and Pomegranate Mousse

16oz dark chocolate chips or chocolate bar
400 mL coconut milk (full fat)
1 pomegranate
1 Tbsp coconut oil

1. Place chocolate in sauce pan and heat on low, stirring often
2. Once completely melted, add coconut milk and coconut oil
3. Continue to stir on medium-low heat for 5 minutes
4. Remove from heat, let cool and place in fridge in glass bowl for 1-2 hours
5. Remove from fridge
6. Add seeds of pomegranate to chilled chocolate and stir
7. Serve


Katy (The Singing Runner) January 20, 2011 at 9:10 pm

Hmmmmm… let the thinking/ baking/ cooking begin! :D


starla garcia January 20, 2011 at 9:17 pm

Please make this vegan! i have been dreaming of making these for a while, but am afraid i will completely ruin them. i got this recipe from great site to get some tips/ideas
Red Velvet Whoopie Pies With Cream Cheese Frosting

Makes 10 medium cookie pies (cake recipe adapted from My Baking Heart)

1-1/4 c all-purpose flour
1 tbsp cocoa powder
3/4 tsp baking soda
5 tbsp butter, at room temperature
1/2 c + 2 tbsp sugar
1 egg
1 tbsp red food coloring
1 tsp vanilla
1/2 c buttermilk * (you can make buttermilk by combining 1 Tbsp white vinegar or Lemon Juice. and pouring in milk til you reach 1 cup. Let sit for 5 min = buttermilk!)

Preheat oven to 350 degrees. Line two baking sheets with parchment paper. In a medium bowl, sift together flour, cocoa, and baking soda.

Beat butter with the sugar until fluffy, about 3 minutes. Beat in the egg, food coloring and vanilla. Beat in the flour mixture alternately with the buttermilk until smooth.

Place heaping tablespoons of batter 2 inches apart on the prepared baking sheet.
Spread a teeny bit but not too much, otherwise you’ll end up with pancakes. Bake until a toothpick inserted in the center comes out dry, 12 to 15 minutes. Let the cookies sit for 5 minutes, then transfer to a rack to cool.

Once cool, frost half with cream cheese frosting and sandwich the rest together.

Cream Cheese Frosting

8 oz cream cheese
1 stick of butter
2 cups of confectioner’s sugar
1 tsp vanilla

Soften the cream cheese and butter slightly and beat. Add in the vanilla. When combined pour in the confectioner’s sugar stirring throughout.


Marie-Journey to Body Zen January 20, 2011 at 9:17 pm

Mmmmm! I’m excited about valentines now!!!


Justeen @ Blissful Baking January 20, 2011 at 9:18 pm

The Valentine’s Day ravioli is so creative! All of those desserts look fabulous! I’m not very experienced with vegan baking, but I’m excited to try!


Hannah January 20, 2011 at 9:26 pm

*cries about the US and Canadian readers only part*

Ah well, I look forward to seeing what you Northern Hemipshere folk come up with!


Hannah January 20, 2011 at 9:26 pm

*cries about the US and Canadian readers only part*

Ah well, I look forward to seeing what you Northern Hemipshere folk come up with!


jodie January 20, 2011 at 9:34 pm

Fun. I am posting this on my blog next week, but I will give you the first look!

Peppermint Chocolate “Truffles”

1/2 cup black sesame seeds
1/2 cup sunflowe seeds
1/2 cup toasted walnuts
1/2 cup coconut
whizzzzz all of those in a high speed blender or food pro

1/2 cup nut butter (whatever you have or a combo)
1 cup dates soaked over night to soften with soaking liquid
1/2 cup cocoa powder
2 tsp vanilla
1 1/2 tsp peppermint extract
blend together

mix the lot and form into balls or hearts – these are soooo rich and lovely!!

I hope you try these out! We have been eating far too many of these this week. mmmm.


Toronto Girl West January 20, 2011 at 9:37 pm

I’ve no recipe to contribute yet but I’m going to get to work thinking of one! :)

I just wanted to comment about my “I Love U” brownie! I had so much fun doing that and sending you the pictures. Ah, back in the good old days of this blog . . . I can’t believe how long it’s been!


Holly January 20, 2011 at 9:39 pm

As much as I love Valentine’s Day desserts, I thought it would to fun to go for something breakfast inspired. I think this year I might make this (or a modified, un-vegan version) for my boyfriend as a breakfast-in-bed treat.

Almond French Toast
(with strawberries, maple syrup, and whipped cream)

For the whipped cream (to prepare ahead)
You will need:
– 1 14 oz. can of coconut milk
– 1/4 cup powdered sugar
1. 24 hours in advance, refrigerate the can of coconut milk. Do not disturb it.
2. 45 minutes before preparation, place your mixer and beaters in the fridge (so that they will be chilled when you work with them).
3. Working slowly and carefully, open the coconut milk and spoon the thick coconut cream into your mixer.
4. Beat the coconut cream for 30-45 seconds, or until light and fluffy.
5. Slowly mix in the powdered sugar.
6. Refrigerate if not immediately using. It will hold well in the fridge for up to 8 hours.

For the french toast:
You will need:
– 2/3 cup almonds
– 1 small, very ripe banana
– 1/2 cup almond milk
– 1 tsp vanilla
– Nice bread (sourdough or french recommended)
– Earth Balance (or other vegan butter or oil)
– Powdered sugar (for dusting)
– Halved strawberries
– Maple syrup
1. If almonds are already finely chopped, place them in a bowl. If they are not, chop them into as small of pieces as possible and place them into a bowl.
2. Mash the banana as well as possible (to achieve an egg-like texture).
3. Mix the almond milk and vanilla into the mashed banana.
4. Slice bread into thick pieces. Dip each piece first into the banana mixture (until well-soaked) and then into the almond pieces.
5. Cook the pieces in a skillet coated with Earth Balance.
6. Lightly dust the cooked pieces with powdered sugar and drizzle them with maple syrup. Top with strawberries and a dollop of vegan whipped cream.

I’m hungry already!


Laura @ Sprint 2 the Table January 20, 2011 at 10:19 pm

Fabulous idea!! I would love to see how you could vegan-ize and valentine-ize my favorite Mexican Black Bean Fudgy Brownies. I love the spice in them, but they could use some RED! :)

Mexican Black Bean Fudgy Brownies

3/4 C Cocoa powder
1/2 C Salted butter
1/2 C Applesauce (unsweetened)
15 oz Canned black beans (1 can, drained and rinsed)
1 C Walnuts (chopped)
1 T Instant coffee
2 tsp Vanilla
1 1/4 tsp Roasted ground cinnamon
1 tsp Ancho chili powder
3/4 tsp Cayenne pepper
Shake of kosher salt
4 eggs
1 1/4 C Light agave nectar
Preheat the oven to 325° F. Prepare an 11 x 7 in pyrex dish by lining with parchment paper or lightly oiling with Baker’s Joy/Pam/butter/etc.

Melt butter in a small bowl in the microwave. Stir in applesauce and cocoa powder until combined. Place the beans, 1/2 C of walnuts, vanilla extract, and 3-4 spoonfuls of the chocolate mixture into a food processor. Blend until smooth (~ 1 min). It will be very thick. Set aside.

In a large bowl, mix together remaining 1/2 C walnuts, the rest of the melted chocolate mixture, instant coffee, and salt. Mix well and set aside.

In a medium sized bowl, beat the eggs with a mixer until light and creamy (~ 1-2 min). Add agave nectar and beat well. Set aside.

Add bean mixture to butter mixture, manually stirring until blended well. Then add the egg mixture (reserving 1/4 C to drizzle over top if desired), and hand mix until just combined. Pour the batter into prepared pan.

Bake for ~45 mins, until the brownies are set. Cool completely in the pan before cutting. You may need to refrigerate first – these are extremely soft.


[email protected] January 20, 2011 at 10:24 pm

Ooh fun contest!


Kathleen @ Kat's Health Corner January 20, 2011 at 10:54 pm

I love the idea of this contest! :) I love those raviolli ones — I never would have thought of that!! :)


Audrey January 21, 2011 at 2:58 am

Does the recipe have to be our own creation? Because I have a recipe that I used to make (before I was vegan) from Martha Stewart. It’s a delicious raspberry swirl cheesecake.

Here is the link:

I’m guessing it won’t get picked because Eric is doing the picking and it doesn’t include chocolate. LOL. But just look at that picture (in the link). It’s a gorgeous creation, and fun to make (the swirling). I’ll see what else I can think of. I LOVE this idea, by the way. Valentine’s Day is such a nice way to breakup the winter blues!

I can’t wait to see what you choose!!


Audrey January 21, 2011 at 3:00 am

P.S. It’s pretty garnished with fresh raspberries and mint leaves as well! I imagine it would make an amazing photo shoot (hint, hint). ;)


Angela (Oh She Glows) January 21, 2011 at 8:44 am

Nope it doesnt have to be your own creation :)


Lindsay @ The Reluctant Runner January 21, 2011 at 9:36 am

raspberry stuffed french toast? DESERT RAVIOLI? Wow. I think I’ll start exercising now to offset the potential calorie influx on valentine’s day!


Kerris @ Baby, Be Fit! January 21, 2011 at 9:48 am

I’m not vegan but those recipes look delicious! I just may have to try some! :)


Grace January 21, 2011 at 9:56 am

I haven’t attempted any vegan baking recipes as of yet…but it’s on my to do list=) I am very ready for Valentine’s Day however and just bought jumbo I <3 U cookie cutters!


Rebecca January 21, 2011 at 10:04 am

Valentine’s Day Granola

2/3 cups agave nectar or honey
1/4 cup water
4 cups old-fashioned oats
2 cups bran flakes
1 jar (12 ounces) toasted wheat germ
2/3 cup flaked
1 cup chopped pecans
2 tablespoons all-purpose flour
3/4 teaspoon salt
1/3 cup coconut oil (or canola oil)
2 teaspoons vanilla extract
1/2 c. dried cranberries
1/2 c. dried cherries
1/3 c. dairy-free white chocolate chips
1/3 c. dairy free dark chocolate chips

In a large saucepan, bring agave and water to a boil. Cook and stir until agave has dissolved into water. Remove from the heat; set aside. In a large bowl, combine the oats, wheat germ, coconut, pecans, flour and salt.
Stir oil and vanilla into agave mixture; pour over oat mixture and toss to coat.
Transfer to two greased 15-in. x 10-in. x 1-in. baking pans and press down well with fingers. Bake at 250° for 1-3/4 to 2 hours or until dry and lightly browned, stirring every 15 minutes. Break granola into clumps and allow to cool completely. Mix in dried fruit and chocolate chips. Store in an airtight container.

This makes about 10 1/2 c.


Rebecca January 21, 2011 at 10:05 am

that’s supposed to be 2/3 c. flaked COCONUT :)


Nicole January 21, 2011 at 12:38 pm

Valentine’s Day Chocolates

1 cup almonds
1/2 cup unsweetened coconut flakes
1/4 cup flax meal
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp cloves
1/8 tsp sea salt
1/2 cup chopped dates
2 tbsp coconut nectar or agave nectar
1 tbsp coconut oil
2 tsp minced fresh ginger
2 tsp pure vanilla extract
6 oz. good quality dark chocolate, for coating
Chocolate candy molds of choice (heart-shaped preferred)

1. In a food processor, process the almonds and coconut to a coarse meal.
2. Add the flax, cinnamon, nutmeg, cloves, salt and dates and process until thoroughly combined.
3. Finally, add the coconut nectar, coconut oil, ginger and vanilla and pulse just to combine.
4. Transfer the mixture to a bowl and refrigerate until ready to use.
5. Melt the chocolate in a double boiler (tempering instructions here). When ready, cover the inside of the candy molds using a teaspoon or your finger (just thick enough so that you can’t see through the inside of the molds). Refrigerate for about 15 minutes to allow the chocolate to set.
6. Next, fill the chocolate molds with the gingerbread mixture, filling to the top of each mold. Then, using a teaspoon, cover the tops of the molds with more chocolate, making sure to even it out. Tap the mold lightly on your countertop to break any bubbles that may form in the chocolate. Refrigerate for an hour before attempting to remove them from the molds. Chocolate candies can be stored in a tightly covered container in the fridge for several weeks.


Nicole January 21, 2011 at 12:48 pm

I think these tarts would make a fantastic Valentine’s Day dessert! I made a veganized version of panna cotta as a filling for chocolate-almond tart crusts, and topped them off with a beautiful swirl of strawberry cream. This recipe makes enough for 4 individual tarts.

Mint-infused Cream Tarts with Strawberry Swirl
For the crust:
1/2 cup almonds, toasted
1/4 cup whole wheat pastry flour
1/4 cup unbleached all-purpose flour
2 tbsp cocoa powder
1/8 tsp sea salt
2 tbsp sunflower or canola oil
2 tbsp maple syrup
1 tsp pure vanilla extract

1. Grind the almonds in a food processor. Add the whole wheat pastry flour, all-purpose flour, salt and cocoa, and pulse several times. Pour into a medium mixing bowl.
2. Whisk the oil, maple syrup and vanilla extract in a small bowl until well blended. Pour into the dry mixture and mix until combined. A piece squeezed between your fingers should hold together well.
3. Press dough into the bottom and sides of well-oiled individual tart pans and refrigerate for about 15 minutes.
4. Bake at 350 on the center rack of the oven for 10 minutes, or until the crust looks dry. Cool on a wire rack.

For the cream filling:
1 cup nondairy milk
2 tbsp evaporated cane juice (or other natural sweetener)
4 or 5 fresh peppermint leaves
1/4 tsp sea salt
1 tbsp agar flakes
2 tsp arrowroot + 1 tbsp water
1/4 cup unsweetened soy yogourt
1/2 cup frozen strawberries, blended until smooth

1. Put non-dairy milk, sugar, peppermint leaves and salt into a small saucepan. Sprinkle the agar flakes on top, swirl the pan slightly but no not stir, and let sit for at least 10 minutes.
2. Bring the mixture to a light simmer on low heat, with saucepan lid slightly ajar to let out steam. Watch carefully because it can easily boil over or burn. Let simmer on very low heat for about 15 minutes until agar is completely dissolved (occasionally examine a large spoonful for any specks of agar).
3. In a small bowl, whisk together the arrowroot and water and add to the agar mixture. Whisk constantly on low heat until it thickens.
4. Remove from heat and remove the peppermint leaves. Add the soy yogourt and whisk until smooth.
5. Spoon cream into cooled tart crusts. Drop 1/4 tsp of strawberry puree on top of cream in random areas and use a toothpick to swirl it together. Refrigerate until set, about an hour.


Tamara January 21, 2011 at 12:57 pm

Fudgy Double Chocolate Cherry Chunk Cookies-Makes 4 dozen cookies

1.5 c. sugar
2/3 c. oil
4 T. maple syrup
3 t. vanilla extract
2/3 c. almond milk
2 T flax seeds(ground)
1 c. melted semi-sweet chocolate
1/4 c. regular cocoa powder
1/4 c. dark chocolate cocoa powder
1.5 t. baking powder
1/2 t. salt
2.5 c. chocolate chunks(or chips)*
2 c. dried cherries

Preheat oven to 325F. Mix together sugar, oil, maple syrup, vanilla, milk, flax and melted chocolate. Sift in the remaining dry ingredients and mix. Add in chocolate chunks and cherries. Chill for 20-30 minutes(trust me, this dough is beyond sticky!). Roll into balls or roll out into cute valentines day shapes. Bake for approximately 14 minutes(on your silpat if you have one). Prepare to swoon.

*this is approximate…i just throw in as much chocolate as the dough will hold without falling apart…i’m a proponent of the more is more and therefore better school of thought when it comes to chocolate


Kayla January 21, 2011 at 3:00 pm

I think Cranberry Orange Nut Bread would be a beautiful Valentine’s day treat. The bread is studded with bright, tart cranberries and has a delicious flavor. This recipe needs to be veganized, think you can do it Angela?

I got the recipe from All Recipes.

Cranberry Nut Bread II

2 cups all-purpose flour
1 cup white sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/4 cup butter
1 egg
3/4 cup orange juice
1 tablespoon grated orange zest
1 1/2 cups fresh or frozen cranberries
1/2 cup chopped walnuts

Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8×4 inch loaf pan.
In a medium bowl, mix together the flour, sugar, baking powder, salt and baking soda. Cut in the butter until the mixture resembles coarse crumbs.
In a small bowl, beat the egg, orange juice and orange zest. Blend into the dry mixture. Stir in the cranberries and walnuts. Transfer to the loaf pan.
Bake in the preheated oven 65 to 70 minutes, or until a wooden toothpick inserted at center comes out clean. Cool in pan 10 minutes, remove to wire rack and cool completely before serving.


Helen January 21, 2011 at 3:08 pm

I love to make truffle tarts for valentines. My recipe is not a vegan recipe so maybe you could veganize it :)

For the tart shell:

1 & 1/2 cups fine chocolate wafer crumbs (I use oreo cookies)
6 tablespoons melted butter

Use a fork to mix together the crumbs and the butter. Spray a muffin tin and line with parchment paper cut as wide as the diameter of the cup but ling enough to overhand so you can remove the truffles. Use a small glass to press crumbs in the bottom and around the sides of the muffin cups.

For the truffle mixture:

1/2 cup heavy cream
8 ounces of good quality dark or bittersweet chocolate
1 t pure vanilla

Bring the cream to a simmer over low heat. Pour teh cram over the chocolate ina bowl and elt stand for about 10 minutes to melt the chocolate. Add the vanilla and stir until smooth. Let this cool for about an hour. Beat the chocolate mixture until it gets thick. Place into a pastry bag and fill the tarts wtih the truffle mixture. Place in the refiregeratio until set. Garnish with strawberries or raspberries.

I have just recently ventured into the world of vegan desserts so I am not familiar with what you would use in place of the heavy cream. I know you can make this into a great vegan treat! I also have to tell you that this recipe is taken from Tyler Florence, I must give credit to the proper resource!!


Helen January 21, 2011 at 3:09 pm

Ha, I forgot to give you the name of the recipe….Truffle Tarts of course!!!


Leanne @healthfulpursuit January 21, 2011 at 7:50 pm

Chocolate Truffle Cookies
Vegan – Gluten free

* 1/4 cup extra virgin, non refined coconut oil
* 2 cups semisweet chocolate chips – I used Enjoy Life chocolate chips
* 2 flax eggs [2 tbsp freshly ground flax + 5 tbsp water]
* 8 medjool dates
* 1 1/2 tsp pure vanilla extract
* 2 cup almond flour
* ¼ cup unsweetened cocoa powder
* ½ teaspoon baking soda
* 1/4 teaspoon salt
* 1/2 cup semisweet chocolate chips

1. Boil 2 cups of water in a medium sized saucepan. Place coconut oil and chocolate chips in a small pot and place in the boiling water bath. Reduce heat to medium-low, cover, and allow chocolate to melt [make shift double boiler. If you have one, use it instead]. Once melted, set aside.
2. Combine flax eggs, dates, and vanilla in a blender and process until smooth.
3. In a large bowl, combine flour, cocoa powder, baking soda, salt, and chocolate chips.
4. Pour melted chocolate and blended wet mixture into the bowl with the dry ingredients. Mix with a spoon until incorporated.
5. Cover and place dough in the fridge for 1 hour
6. Preheat oven to 350F
7. Roll chilled dough into 1 inch balls. Place on a parchment paper lined cookie sheet, keeping 1/2 inch between each cookie.
8. Bake for 9 to 11 minutes. [I baked them for exactly 10 minutes and they were perfect!]
9. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Makes 30 cookies [plus 2 testers]

Here’s an image of them!


Elizabeth January 22, 2011 at 2:25 am

I have so many! But I have to start with one of my current favorite dishes, though it’s a bit: Quinoa salad with apples and almonds. I think it’s perfect for Valentine’s Day, because it can work as a main dish but can fit in perfectly with the sweetness of the day. I served it for my anniversary dinner with my boyfriend (along with strips of maple tempeh — so delicious — and with raspberries and dark chocolate squares for dessert), and I shaped the quinoa servings into hearts, which would also work for V-Day. I know most people think Valentine’s Day and they think chocolate (and by most people I mean me), but you have to have SOMETHING to offset all that richness!

1 cup uncooked quinoa, washed well
1 tablespoon olive oil, divided
1 cup chopped onion
1 cup diced carrot
2 tsp minced garlic (more or less to taste)
2 cups vegetable broth (you can make your own, but I use Pacific Natural Foods’ organic broth and it works perfectly)
1/2 tsp salt
1/2 tsp cinnamon (I usually use more, the Vietnamese kind if I have it)
1 1/2 cups diced Granny Smith apple (yield from one large apple)
1 oz. almonds
1 tsp. vanilla
1/2 cup dried cranberries (could also be delicious with dried cherries)
black pepper, to taste

Heat 2 teaspoons oil in pan over medium heat. Add onion, carrots and garlic and saute until the onion is translucent. Add broth, quinoa, salt and cinnamon and bring to a boil. Reduce heat to simmer, cover and let sit for 20 minutes or until liquid is gone. Remove from heat; stir to fluff.

Heat oven to 350 degrees Fahrenheit and toast almonds. Chop toasted almonds. I like to leave slightly larger chunks of almond so you can see them in the final salad.

Heat remaining oil in a nonstick pan. Add apple and vanilla and saute until apple starts to brown but before it gets mushy. Add apple, almonds, cranberries and pepper to quinoa and mix thoroughly. Serve hot or cold, as a main dish or a side with a protein source.


Elizabeth January 22, 2011 at 2:26 am

*though it’s a bit unconventional


Lou January 22, 2011 at 6:11 am

guys just looove cookies!
here is my recipe for Tempting Hearts :

Makes 60 pieces
Cookie Dough-
250g unsalted butter
160g icing sugar (sifted)

1g salt
20g egg salt
2g vanilla essence
3 hard boiled egg yolk (grated)
350g cake flour (sifted)
some granulated sugar (for topping)

Melted Chocolate (to dip cookies)
some melted dark chocolate
some melted white chocolate

1. Finely grate hard boiled egg yolk with grater.
2. Cream butter with icing sugar and salt. Add egg yolk, vanilla essence and grated hard boiled egg yolk. Whisk until light and fluffy.
3. Lastly make a dough with sifted flour.
4. Wrap dough in cling film. Refrigerate.
5. Take out dough. Roll out to 6 mm thick. Then gently press flute pattern on dough by using fluted rolling pin.
6. Stamp out hearts with heart shaped cookie cutter. Lay hearts on baking paper or sil-pat.
7. Sprinkle evenly with granulated sugar. Bake at 180 degrees or until golden. Take out and cool.
8. Half dip cookies in either melted dark or white chocolate. Quickly place on plastic film.
9. Before melted chocolate dries, quickly pipe a small round chocolate dot against a chocolate dipped cookie of a different colour.
10. Quickly draw heart shape pattern or other pattern s with a skewer. let cool.

i’m not sure how i can send you the pictures of them so.. :/


Leanne @healthfulpursuit January 22, 2011 at 12:52 pm

Chocolate Raspberry Quinoa Cake
Gluten free – Vegan

I’ve never in my life baked with quinoa but I wanted to send you something different, so I had at ‘er. The cake turned out fabulous, it was so moist and dense!

* 1 1/2 cup full fat coconut milk
* 1/2 cup agave
* 5 tsp arrowroot powder
* 1 tbsp water
* 1 cup melted coconut oil
* 1 tsp pure vanilla extract
* 1/2 cup raspberries [if frozen, make sure to defrost]

* 2/3 cup red quinoa
* 1 2/3 cup water
* 1/2 cup Almond Breeze Almond Milk
* 4 flax eggs – 4 tbsp freshly ground flax mixed with 8 tbsp water
* 1 tsp pure vanilla extract
* 3/4 cup melted coconut oil
* 1 1/2 cup sucanat sugar
* 1 cup cacao powder or cocoa powder
* 1 1/2 tsp baking powder
* 1/2 tsp baking soda
* 1/2 tsp Himalayan rock salt

* 2 cups frozen raspberries, defrosted and mashed with a fork

1. In a medium size saucepan, combine coconut milk and agave. Cook on medium heat, whisking every-so-often until it comes to a boil.
2. Meanwhile, in a small bowl, mix arrowroot powder and water. Add to saucepan.
3. Continue to whisk icing until it thickens [about 1 minute]. Remove from heat and slowly add in coconut oil, whisking to combine.
4. Place vanilla, icing mixture and raspberries in blender. Blend until smooth.
5. Place icing in a glass container, leave on counter until cool, then place in fridge. Allow to cool in the fridge for 90-120 minutes. Consistency should be that of icing!
6. Now, to make the cake!
7. In a medium saucepan, combine quinoa and water. Cover, bring to a boil, then reduce to simmer for 10 minutes.
8. Remove from heat [keep covered!] and allow to sit for 10 minutes. Once complete, fluff with fork and set aside.
9. Meanwhile, preheat oven to 350F.
10. Lightly grease two 9 inch round pans. Line the bottoms with parchment paper [believe me, it’s worth the effort. Just DO it!]. Set aside.
11. Combine milk, flax eggs, and vanilla in blender. Blend until smooth.
12. Add 2 1/4 cup of the cooked quinoa, and the coconut oil. Blend until smooth [may be challenging to do, just blend it as best you can]
13. In a large bowl, whisk together sucanat, cacao powder, baking powder, baking soda, and salt. Add the contents of the blender to the bowl and mix well with a hand mixer.
14. Divide the batter evenly between the two pans and bake on the middle rack of your oven for 40-50 minutes [my cake was perfectly cooked at 48 minutes]. You can test to determine if the cake is done by inserting a toothpick in the middle.
15. Allow cakes to cool for a couple of hours before removing from the pans and topping with icing.
16. Serve with raspberry sauce drizzled over top.

Here’s a picture of the final product [ended up having it for breakfast this morning haha]


Tiffany @ Conor & Bella January 22, 2011 at 4:12 pm

I would love a vegan version of these raspberry white chocolate cream cheese sweet rolls:


Helen January 22, 2011 at 5:28 pm

Lemon Bars w/ powdered sugar & raspberries
1 & 1/4 cup non-dairy milk
3/4 cup sugar
2 T corn starch
Zest one lemon
juice two lemons
1/2 c sliken tofu
Graham Cracker crust

heat the milk and sugar on the stove. Once it is heated mix a couple tablespoons of milk with the corn starch in a small bowl. When the milk mixture begins to boil add the cornstarch and whisk constantly until thickened. remove from heat and set aside

place tofu in a blender and blend until smooth. Add the zest and lemon juice to the tofu and mix well. Pour this into the milk mixture. Pour the filling into the crust and let it sit on the counter for about 20 minutes. Place in fridge and chill for at least 3 hours. garnish with powdered sugar and raspberries.


Helen January 22, 2011 at 5:35 pm

I serve this salad nearly every Valentine’s day. We have another couple that we join and cook together for a nice dinner with candle lights and vino…it’s a tradition.

Spinach & Strawberry Salad with Balsamic-Honey Dressing

One bag of spinach leaves
One pint of strawberries, sliced
1 c chopped walnuts

1/4 cup olive oil
2 T balsamic vinegar
1 T honey

I premix the salad and place on salad plate then drizzle with desired amount of dressing. We love this salad. Of course not everyone can make this for Valentine’s day, we just happen to live near strawberry country and they are coming in season for us :)


Mary January 22, 2011 at 8:34 pm

Raspberry Pomegranate Coconut Tart topped with Banana Strawberry Soft Serve
(serves 2)

For crust:
– 1/2c oats
– 1/2c pinenuts
– 1/2c shredded coconut (unsweetened)
– 1/4c almond (or peanut) butter
– 1/4c maple syrup
– 1tbsp canola oil
– pinch of salt

For filling:
– 1/2 c pomegranate seeds
– 1/2 c frozen (or fresh!) raspberries
– 1tbsp agave nectar (or maple syrup)
– 1/2tsp vanilla extract

– 1tbsp coconut
– 1tbsp oats

Soft Serve:
– 1 frozen banana, cut into 1/2″ peices
– about 7 Frozen Strawberries (or any other frozen fruit of your choice – mango, raspberries or cherries work well, too!)

To prepare crust, combine pinenuts, coconut and oats in a food processor and pulse until the mixture resembles a coarse meal. Add almond (or peanut) butter, maple syrup, salt and oil. Pulse until incorporated – dough should form a ball or a few large clumps.

Press dough into two small ramekins to form mini pie “crusts”. Bake at 350 for 10 minutes.

To prepare filling, combine pomegranate seeds with raspberries, add agave (or maple syrup) and vanilla extract. Stir lightly so that fruit is coated with liquid.

When crust is done, remove from oven and fill each ramekin to the top with raspberry pomegranate mixture. Sprinkle the top with remaining oat/coconut topping. Bake for 10 minutes at 350. If you’d like the top a little crispier, switch oven to broil for the last two minutes – but keep an eye on it to ensure the tarts don’t burn!

To prepare soft serve, combine frozen banana with Strawberries or frozen fruit of your choice (cherries, mango or raspberries are my fav!), pulse in food processor until they are the texture of frozen yogurt (about 3 minutes). Spoon into a dish and freeze for 5 minutes. Serve on top of tart!


Amy @ purewellnessamy January 23, 2011 at 10:11 am

Unfortunately, this isn’t my recipe, but I thought I’d share it since the muffins would be lovely for Valentine’s Day! I’ve made them before and they’re awesome, especially spread with coconut butter – yum!

Red Velvet Coconut Muffins

These are dense and moist muffins I am enjoying for breakfast, snacks and dessert. This recipe makes 10 regular sized muffins, not those gigantic monster muffins. I used a silicone muffin “tin” which doesn’t need to be greased, but if you are using a metal tin you probably want to oil or grease each cup.

1 cup roasted beets, shredded (about 3 beets)
1/2 cup coconut oil
2 eggs (or flax egg, I suppose)
1/4 cup pure maple syrup
1/2 tsp. vanilla
1 cup whole wheat flour
1/2 cup cocoa powder
1 cup dried, unsweetened coconut (plus more for topping)
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda

Preheat oven to 350F. In food processor or with a grater, shred beets. Combine with all wet ingredients in a medium sized bowl. In a large bowl, combine all dry ingredients. Add wet mixture and blend. Spoon batter into muffin tin and fill each cup to the top or even overfilling a bit. Sprinkle with more dried coconut if you wish. Bake for 30-40 minutes.


Abby @ Have Dental Floss, Will Travel January 23, 2011 at 12:22 pm

I wish I had enough kitchen creativity in me for this one!

But since I know that you love a good challenge, and thought you might be looking for something fun post-Valentine’s Day – I’m a total cinephile and have been hosting an Oscars party every year for the past 10 years. Last year we added a cook-off to the mix, and this year I decided to shake things up with a virtual cook-off as well.

Here’s the link – If it looks like something you might be interested in, it’d be great to have you involved! :)


simply pure vegan January 23, 2011 at 7:41 pm

Two Bite Double Down Dark Chocolate Coconut Oatmeal Brownies

These vegan two bite brownies have the sweet chocolate flavour of a brownie (but not too sweet) with the goodness of whole wheat, oats and the antioxidant powers of dark chocolate, these make a perfect high fibre well balanced dessert. Serve on a plate of homemade raspberry jam for a black forest cake affair.

2 cups large flake oatmeal
1 2/3 cup whole wheat flour
2/3 cup cocoa powder
1 cup brown sugar
2 T ground flax
½ tsp baking powder
½ tsp baking soda
½ tsp salt (optional)
2/3 cup nondairy milk (I used almond milk)
2/3 cup olive oil
1 ½ tsp vanilla
½ cup unsweetened shredded coconut
½ cup dark chocolate, cut into chunks

1) Preheat oven to 350F
2) In a medium bowl sift dry ingredients together (oats, flour, cocoa powder, baking soda, baking powder and salt), set aside.
3) In a large bowl whisk together sugar, ground flax, non dairy milk, oil and vanilla, fold into dry ingredients, once mixed stir in dry ingredients add coconut and dark chocolate and voila!!
4) Drop a solid tablespoon amount onto non-stick cookie sheet, cook for 10-12 min, then transfer onto wire rack for cooling


Darcy @ She Sings at the Table January 23, 2011 at 9:47 pm

This was my first attempt at creating a vegan baking recipe, and I’m pretty stoked about how it turned out! These have a unique, cozy flavor and would be the perfect punctuation at the end of a romantic Valentine’s day meal :)

“I Choo-choo-choose You” Chai-Chocolate Cookies (makes approximately 2 dozen)

•1/2 c. vegan margarine, room temperature (I used Earth Balance)
•1 c. sugar
•2 flax “eggs” (mix 2 tbsp ground flax with 6 tbsp water, stir, and let sit for 5-10 minutes)
•1/2 tsp vanilla extract
•2 1/4 c. flour (plus some extra for rolling out the dough)
•1/2 tsp baking soda
•1/2 c. cocoa powder
•2 chai tea bags (mine were 2.5 grams each)

•3/4 c. confectioner’s sugar
•1/8 tsp cinnamon
•pinch of ground cloves
•2 tbsp almond milk
Cream the margarine and sugar until light and fluffy. Add the flax “eggs” and vanilla extract and mix well. Then add the dry ingredients and mix until incorporated. Chill the dough for at least 1 hour, and then roll it out on a floured surface to approximately 1/4″ thick. Cut out cookies (preferably heart-shaped), place them on a greased baking sheet, and bake at 350 for 8-10 minutes.

While the cookies are cooling, whisk together the glaze ingredients. It should be a good consistency for drizzling–if it’s too thick, add more almond milk. If it’s too thin, add more confectioner’s sugar. When the cookies are completely cool, drizzle them with the glaze and enjoy!


Mandy January 23, 2011 at 11:12 pm

Those hearts are adorable! Are they fudge? Brownies? Can’t wait to make them.

Sweet Beet Smoothie:

1/4-1/2 cup chopped beets (for fellow beet haters out there, stick with 1/4 cup)
1/2 cup almond milk (or soy)
1/3 cup coconut milk
1 frozen banana
1 cup frozen strawberries
1 clementime
1/4 cup shredded coconut
1 tablespoon lemon juice

Blend everything until smooth.


Sarah January 25, 2011 at 1:38 am

My family are quite the meat and dairy lovers, so I indulge them from time to time by making a quiche. Eggs, cream, bacon. It reminds me of valentines day because my dad aptly named this recipe his favourite ‘Hog and Quiche’. Such a dad joke I know! Anyway I was wondering if you could revamp this recipe to make it vegan. So many vegan quiches use tofu, which I’m not a huge fan of, so I was hoping there was a way around this. If anyone can do it, You can Angela!

‘Hog and Quiche’
1 quantity shortcrust pastry

5 slices short but bacon, diced & fried
5 eggs
1 cup grated cheese
1/2 cup cream
3 tbsp milk
Salt and pepper to taste

1. Roll out pastry and blind bake in a 180 degree (celcius) oven for 15 minutes. Remove and let cool.

2. Combine eggs, milk, and cream in a large bowl. Season with salt and pepper, and whisk lightly.

3. Scatter bacon pieces evenly over baked pastry. Slowly pour in egg mixture. Top with cheese.

4. Bake in 180 degree oven for 45 minutes, or until golden brown.

They absolutely devour this recipe every time I make it. While I’m not a vegan, I do not consume eggs, or dairy. I was hoping you could health up this recipe to include more vegetables and make it vegan friendly :)


Leia January 25, 2011 at 11:34 am

Hey Angela and Eric!
I’d love a vegan version of this recipe because I adore cheesy snacks!

Nacho Cheese Triangles
– 2 cups blanched almond flour
– 1 tsp salt
– 1 tsp baking soda
– 1 tsp chipotle powder
– 1/2 tsp chili powder
– 230 g grated cheddar cheese
– 1 egg

1. Combine dry ingredients
2. Whisk egg in a separate bowl and then mix into dry ingredients. Knead well.
3. Stretch the dough into a large circle. Cut into 16 slices.
4. Bake for 10 minutes at 200ºC

It’s simple and a great snack to enjoy at a party! I hope you can ‘veganify’ it :)


Maria January 25, 2011 at 7:49 pm

Ang – you should make my Beet Pancakes – but heart-shaped! They’re a brilliant shade of Valentine’s Day magenta and filled with good stuff. You can eat them sweet (topped with maple syrup and walnuts) or savoury (topped with cashew cream and dill – a fun take on borscht!)…

Photos here:

These pancakes are hefty and dense – the texture is similar to pound cake and one or two make an ample breakfast. They’d be delicious with some maple syrup and Greek yogurt or toasted walnuts. For a savoury take, omit the honey and up the salt to one teaspoon – then top with sour/cashew cream and dill for a non-traditional take on borscht. In coin-sized portions, the savoury version would make a terrific blini base.

1 cup unbleached all-purpose flour
1 cup spelt or other whole grain flour
1 Tbsp baking powder
3/4 tsp fine sea salt (increase to 1 tsp for savoury version)
1 Tbsp cocoa, non-Dutch processed (I like Nativas Naturals raw cacao or Scharffen Berger cocoa)
2 medium red beets, roasted to tender (about 1 cup)
1.5 cups warm water
2 Tbsp honey (vegan: sub agave or maple syrup)
1 large egg, beaten (vegan: sub two flax eggs)
3 Tbsp unsalted butter, melted (vegan: sub earth balance)

large metal or glass mixing bowl (beets will stain plastic)
heavy non-stick frying pan or griddle
baking sheet
tin foil

To roast the beets: preheat oven to 400 degrees F. Scrub beets well and remove ends. Wrap individually in tin foil (as you would a baked potato) and roast for approximately one hour, until a sharp knife is easily inserted. This can be done in advance – just store the wrapped beets in the fridge.

To make the pancake batter: in bowl, whisk together flours, baking powder, sea salt and cocoa until very well incorporated. Set aside.

In another bowl, dissolve honey into warm water. Add honey-water mixture and beets to blender and puree until very smooth and liquefied – there should be no beet pieces remaining.

Add the beet puree, egg and butter to the dry ingredients, stirring well to incorporate until an even bright magenta batter is achieved.

Drop 1/4 cup spoonfuls onto a heated griddle or frying pan over medium-high heat. Cook for two minutes per side until pancake is cooked through and forms a light brown crust. You will know when to flip because tiny bubbles will crack at the pancake’s surface.

Serve plain (the pancakes are slightly sweet from the honey and beet) or with maple syrup. For a savory version, see headnote. Makes 8 large pancakes. Leftovers can be refrigerated or frozen and reheated.



Brooke January 28, 2011 at 12:01 pm

What a great idea!
I made this recipe only one time but the hubby loved it!

Chocolate Strawberry Ice Cream Sandwiches

Makes 24
2 3/4 cups all-purpose flour, plus more for dusting
1/2 cup cocoa powder
2 1/2 teaspoons baking powder
1/4 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
1 1/2 teaspoons Vanilla Extract
1 1/2 cups sugar
2 large eggs
1 tablespoon milk
2 to 2 1/2 pints strawberry ice cream, softened

1.In a medium bowl, sift together flour, cocoa powder, baking powder, and salt, and set aside. In the bowl of an electric mixer, cream butter, vanilla, and sugar. Add eggs and milk, and mix until combined. Add reserved flour mixture, and mix on low speed until incorporated, scraping the sides of the bowl at least once. Divide the dough in half, and shape each half into a flat disk. Wrap each disk in plastic wrap, and chill until firm, about 1 hour.
2.Preheat the oven to 350 degrees. Roll dough out on a floured surface, sliding an offset spatula under the dough to release it every few turns of the rolling pin. Roll dough to 1/8 inch thick. Cut dough using a variety of heart-shape cookie cutters 2 1/2 to 3 inches in diameter, making sure each cookie has a match to make a sandwich. Place hearts on a parchment-lined baking sheet; chill until firm, about 30 minutes. Remove from refrigerator; use a fork to prick the cookies all over with holes. Bake until just firm, 12 to 15 minutes. Let cool on baking sheet; transfer to a wire rack.
3.With the underside of half the cookies face up, spoon softened strawberry ice cream about 1/2 inch thick to cover one side. Place matching cookie on top of ice cream, top side facing out. Transfer immediately to freezer to harden; repeat with remaining cookies and ice cream. Serve directly from the freezer. Sandwiches can be kept stored in an airtight container in the freezer for 3 to 4 days.


Janik Leger January 28, 2011 at 2:05 pm

I kinda feel the same way as you about Valentine’s Day…It may not be my favourite holiday (But I might change my mind about that this year…because I’ll be celebrating our love in Italy!)…but I still think it’s a good holiday to cook! :) Why? Because it gives me a reason to make yummy “protein bars” for my husband…and to sprinkle my love with coconut! :)
(I wrote I love you with coconut on top of it – is there a way I can send you a picture of it? It’s really cute! :)

Plus, another bonus about cooking these types of homemade recipes — eating healthy makes me happy & full of energy!

Here’s the recipe which I named “LOVE at first bite”…because my husband said that he fell in love with me all over again when he ate his first bite, hehe!

Put these ingredients in the microwave for about 2 minutes:
¾ cup of syrup (I used maple)
¾ peanut butter (or almond butter)
…6 big marshmallows (I wish I could find something healthier to make it “stick” together…any ideas?)

Stir until well blended.

In the same bowl, add 3 cups of your favorite cereal
(I used 3 different cereals and put one cup of each…for lots of protein, I used Kashi GoLean, Vector & Nature’s Path flaxseed)

Add ½ cup of shredded coconut and 1/2 cup of chia seeds

(You could always add almonds, walnuts, flax seeds or anything else that you like!)

Blend everything together.

(If ever it doesn’t stick enough, just add more marshmellows and sirop and put everything together in the microwave for like a minute)…

Put some dark chocolate (full of antioxidants!) in the microwave until it melts…(for example: Xocai Nuggets – they sell them at the farmer’s market)…

Spread the chocolate on top of your bars…(sprinkle with coconut!)

Refrigerate at least an hour or until firm.

There’s no better snack for before or after a good workout!

Enjoy!! :)


Janik Leger January 28, 2011 at 2:29 pm

Here is another of my favourite Valentine’s recipe…something to warm my soul during those cold winter months, especially February, brrrrr! (I live in Atlantic Canada!!)

This is a cookie full of good, whole, nutritious & wonderful food…and to make it romantic – you can cut them in cute heart shapes…

Here’s the recipe for my “I go bananas over you, Valentine” cookies:

1/3 cup peanut butter
1/2 cup almond milk
2 bananas
1/2 cup of coconut
1/2 cup of nutella
1/4 cup maple syrup
2 ½ cups oatmeal
2 tbs of chia seeds
Dash of cinnamon
1/4 cup flax seed and a few drops of water

In a large bowl, mash bananas with a fork until smooth. Add peanut butter, milk, coconut and maple syrup and mix well. Add remaining ingredients and stir until well combined.

Bake 15 minutes at 350 degrees

Eat it! Your body will thank you for it! :)


Lauren Reid January 29, 2011 at 3:37 pm

Yay to Vday yummies!

This one is going to blow Eric’s socks off!

Vegan Nanaimo Truffles

based off the traditional Nanaimo bars, but with my own twists thrown in.

this is the veganized recipe before I “truffled” it….

Bottom Layer
1/2 cup vegan margarine
1/4 cup sugar
1/3 cup cocoa powder
2 tbsp ground flax seed
3 tbsp water
1/2 cup walnuts, finely chopped
1 cup unsweetened coconut, flaked
1 1/4 cup vegan graham cracker crust

Middle Layer
1/2 cup vegan margarine
2 tbsp vegan milk
1 tbsp cornstarch
1 tsp vanilla extract
1/4 tsp turmeric
2 cups powdered icing sugar

Top Layer
2 tbsp vegan margarine
4 1-oz (28g) squares unsweetened chocolate

To prepare the bottom layer: In a medium saucepan on low heat, melt the margarine and sugar, stirring to combine. Once liquefied, stir in the cocoa until smooth. Remove from heat. In a medium bowl, stir together the flax seeds, water, walnuts, cocoanut and graham cracker crumbs. Add the chocolate sauce and stir well. Press mixture into an ungreased 8X8-in (20X20cm) pan. Set aside.

To prepare the top layer: In medium saucepan on low heat, melt the margarine. Add the chocolate and melt, stirring often to prevent burning. Remove from heat and set aside to pour over middle layer. You want sauce to be cooled but liquid to still spread easily.

To prepare middle layer and assemble bars: In a food processor or medium bowl, cream together the margarine, “milk”, starch, vanilla, turmeric, and icing sugar until well mixed. Spread evenly over bottom layer. Spoon chocolate sauce evenly over middle layer and set pan in fridge immediately. Let chill for 2+ hours before cutting and serving. Makes 9 squares.

Now, here are my tweaks…

I took the “layer 1” mixture & combined it w/ a bit more than 1/2 of “layer 2” mixture, which was still quite moist, so I added in a bit more graham cracker crumbs til it tightened up. Then I scooped up this dough w/ my smallest cookie dough scoop and placed the balls on a silpat lined baking sheet. Then I drizzled on the “layer 3” chocolate and placed in the fridge to set up.

Seriously amazing, decadent, and KIND! :)

here’s a pic of them done:



Baking 'n' Books January 30, 2011 at 11:51 am

I think I would die if my recipe got selected by you and Eric – I don’t even care if I’d win or not!

I once made something from “The Vegan Cookie Connoisseur” recipe book:

(makes ~15-20)

3/4 cup margarine
1/2 cup sugar
1/4 cup powdered sugar
3-4 tbsp.’s soy milk
1 tsp maple syrup
2 cups flour

2 tbsp.’s margarine
2 tbsp.’s shortening
1 cup powdered sugar
1/4 tsp vanilla extract
~ 1/3 cup strawberry or raspberry jam

Cream together margarine and sugars with electric mixer. Add 3 tbsp.’s of soy milk and syrup. Sift in flour, stir often. Add last tbsp of milk if needed (if dough is too dry or sticky). Wrap in plastic and chill in fridge for 20 minutes.

Make the icing. Cream margarine, shortening, powdered sugar, vanilla with mixer. Set aside.

Preheat oven to 350 F.

Divide dough in 2. On a floured surface, roll out each portion of dough ~1/4-inch thick. (If it’s cracking – it’s too stiff, wait a few minutes).

Cut out cookies with a fluted 2-inch circle cookie cutter and set on a greased or parchment line cooked sheet. Use a mini heart (or star or any shape) cutter to cut out centers of half the cookies and collect dough. Roll it out and cut more cookies. Repeat until dough is gone. Half your cookies should be “normal”, and the other half should have a heart in the center.

Bake cookies ~10-12 minutes (make sure heart ones don’t burn!). Remove when edges are golden and let cool on a rack).

Spread 1-2 tsp.’s of icing on top of each plain cookie, top with a blob of jam, then place a heart cookie on top. Repeat for all cookies.

Store in fridge and let sit for ~10 minutes before serving.

Good Luck to all – and I can’t wait to try some of these myself :)


veganteen11 January 30, 2011 at 1:04 pm

Bright red, heart shaped, dessert beet pizza:

this is a 3 part recipe-pizza dough, frosting, and fruit toppings.

-1 cup warm water
-1 envelope active dry yeast
-2 tablespoons maple syrup
-1/2 cup heaping beet puree
-2 tablespoons olive oil
-3 & 1/2 cups whole wheat flour and whole wheat pastry flour mixed

-add dry yeast to warm water and whisk with a fork until frothy. Let sit for 10 minutes
-make beet puree by draining canned beets, but keeping the water that is in the can. Place the drained beets into a food processor and add about a tablespoon of the beet water into it. Pulse it until smooth, adding more beet water until it resembles applesauce
-add maple syrup, beet puree, and olive oil to the water and yeast. Mix with a fork
-add the wet ingredients into flour and mix with a spatula, then knead the dough with your hands
-place the dough in a pre-oiled bowl, getting oil on all sides of the dough. Cover with plastic wrap and let rise for 2 hours.

-preheat oven to 425 F
-roll out pizza dough, splitting into 2 separate pizza’s if necessary.
-spread out dough in chosen shape on a pizza stone or on a greased metal pan
-spread a little bit of vegan butter (Earth Balance) on top of the pizza
-cook for 7-10 minutes, checking every few minutes to make sure it’s not burning
-cool completely before applying frosting:

-1/8 cup butter (earth balance) at room temperature
-4 oz. (1/2 8 oz. container) vegan cream cheese at room temperature
-1/4 cup strawberries, mashed up in a food processor
-2-3 cups powdered sugar

-cream butter and cream cheese together using a fork, or electric beaters
-mix in the strawberries
-add the powdered sugar to taste and consistency you prefer (the thicker, the better)
-spread on top of completely cooled pizza dough-making it as thick or as thin as you want

-buy a bunch of red fruit. I used; raspberry, strawberry, pomegranate seeds, and blueberry. Others could be mango, red apple, plums, or anything you want
-slice up the fruit to your taste
-place on top of pizza in any design, shape, or pattern

-pizza needs to be kept in the fridge, so that the fruit stay fresh.


Kelly January 30, 2011 at 9:10 pm

These cupcakes are sooo good. They take a little effort to make but trust me its worth it.
For pictures visit

Vegan Chocolate Raspberry Cupcakes
Makes 12 cupcakes

* 1 cup unsweetened almond milk
* 1 ¼ tsp apple cider vinegar
* ¾ cup sugar
* 1/3 oil
* 2 tsp vanilla extract
* ½ cup white flour
* ½ cup white whole wheat flour
* 1/3 cup cocoa powder
* ½ teaspoon cinnamon
* 1 tsp baking soda
* 1/2 tsp baking powder
* A pinch of salt
* ¼ cup of vegan chocolate chips, finely chopped
* Raspberry filling (recipe follows)
* Buttercream icing (recipe follows)

Preheat oven to 350°F. Line 12 muffin tins.

Mix almond milk and vinegar until it curdles. Add sugar, oil, and vanilla. Mix until it gets foamy. Sift in dry ingredients (except chocolate chips), stopping 2-3 times to mix lightly. Add chocolate chips and mix until smooth and combined.

Spoon batter into prepared cups and divide evenly (about ¾ full). Bake for 18-22 minutes. Let cool completely before decorating.

Make filling and icing while cupcakes are cooking/cooling. Refrigerate icing. Fill a pastry bag with a piping tip with raspberry filling.

Once the cupcakes are cool, insert your pinky finger into the center of each cupcake, making a little well for the filling. Pipe filling into the well you just made. Use about a teaspoon of filling per cupcake. Spread or pipe icing on each cupcake. Decorate with raspberries and sprinkles.

Raspberry Filling

* ¼ cup Earth Balance, softened
* 3 tbls Vegan shortening
* ¼ cup seedless raspberry jam
* ¼ tsp vanilla extract
* ¼ tsp raspberry extract
* ¾ cup powdered sugar

In a large bowl beat together first 5 ingredients. Add sugar slowly. Mix on high until completely combined. This makes more filling then you need, save the extra to top off a dessert later in the week. Brownies maybe?

Buttercream Icing

* 5 tbls Earth Balance, softened
* 3 tbls vegan shortening
* A splash of almond milk
* 1 tsp vanilla extract
* 3 cups powdered sugar.

In a large bowl beat together first 4 ingredients. Add sugar slowly. Mix on high until completely combined.


Audrey January 31, 2011 at 4:03 am

You know what would be really awesome…an assorted box of vegan chocolates (think Russell Stovers, etc.). Complete with truffles, cream-filled chocolates, bonbons, etc. I really miss those and it would be fun to make my own. I can imagine that one could be a raspberry, pomegranate, cherry, or strawberry filling; another could be caramel; one could be maple cream; a chocolate-covered pecan cluster; mint creme…etc. There could even just be one ‘cream’ base and then have different extracts and flavors added to make different kinds.


Zandra January 31, 2011 at 12:45 pm

I had a baking day yesterday and made your no-bake peanutbutter chocolate crispie bars, peanutbutter cups and graham crackers and we all loved them! I also tried adapting your graham cracker recipe to make chocolate graham crackers but it wasn’t that successful, too bitter and not chocolatey enough for us. I think a chocolate graham cracker would be a fun treat for Valentines Day (I would love to take them to my son’s pre-school) and was wondering if you had any ideas.


Tamara February 1, 2011 at 11:35 am

I don’t know if you’re allowed to enter twice, if not, you can disregard this post as an entry but made these cupcakes over the weekend for hubby’s b-day and thought…hey they’d be great for V-day. The ones I made weren’t vegan(the cupcake part was but not the filling or the icing) but I included vegan substitutions to make them vegan.

See pictures here:

Chocolate Raspberry Ganache Filled Cupcakes with White Chocolate Cream Cheese Icing

Cupcakes(makes 12-16 cupcakes)

1 ½ c. flour

1 c. sugar

1 t. baking soda

1 t. salt

1/3 c. cocoa powder

½ c. coconut oil(liquid)

1 c. almond milk(at room temperature or warmer)

1.5 t. vanilla extract

1 T vinegar

Preheat oven to 350. Line 12-16 muffin tins. Add vinegar to almond milk, set aside. Mix together flour, sugar, baking soda, salt and cocoa powder. Add coconut oil and almond milk/vinegar mixture to dry ingredients and mix till well combined and no lumps remain. Stir in vanilla extract.

Fill muffin tins 2/3 of the way full (if you want flat top cupcakes) or nearly full(if you want muffin style cupcakes) and bake at 350 for 20 minutes. Allow to cool before removing from pan.

Raspberry chocolate ganache

3 oz semi-sweet chocolate, chopped

½ c. whipping cream or coconut milk(full fat)

3-4 T raspberry jam

Chop chocolate and place in bowl. Bring cream to boil and pour over chocolate. Let stand 5 minutes. Gently mix to combine then stir in jam. Fill cupcakes with ganache mixture and place in refrigerator for 1-2 hours.

White Chocolate Cream Cheese Icing

8 oz cream cheese(or vegan cream cheese) soften

½ c. white chocolate(or vegan white chocolate) melted

3-4 c. confectioners sugar

Whip cream cheese/chocolate till creamy. Slowly beat in confectioners sugar till desired consistency is reached. Pipe or spread on cupcakes.


Alexandra Sansone February 1, 2011 at 1:20 pm

I posted my recipe on so that you would be able to see the pictures. After all, it’s all about the presentation! This recipe is for Double Decker Red Velvet Cupcakes, perfect for Valentine’s Day of course. Super impressive and super simple as well. Enjoy!

I hope that link works, if not, please let me know and I’ll share the post via email.

Happy February, Everyone! That much closer to Spring…


Tessa Fisher February 2, 2011 at 6:13 pm

My recipe is neither red, nor heart-shaped. Nor is it a dessert! For me, what makes Valentine’s Day special is a nice, tasty, dinner and long conversation.

Call It Love Quinoa Casserole
(Vegan & Gluten-Free)

3 1/2-4 cups cooked quinoa (approx. 2 cups uncooked)
2 cups of your favorite hummus (I use Trader Joe’s Mediterranean Hummus, thinner works better.)
6 cups roasted vegetables your choice
1 small head of cauliflower
1 med. crown of broccoli
1 med. sweet potato
1-2 med. red or yellow bell peppers
1 med. onion
1 med. zucchini
(This is what I use but you can use whatever you like or have around! I have also experimented with eggplant, carrots, and parsnips)
-2 Tablespoons Olive Oil (for roasting veggies)
-2 Teaspoons Balsamic Vinegar
-1/2 teaspoon dried Basil
1/2 teaspoon dried Oregano
-Garlic Powder

Layer 1: Oil an 8×12 inch pan. Cook quinoa according to package directions. Spread quinoa evenly on the bottom of the pan.

Layer 2: Spread hummus over the quinoa being careful not to break up the quinoa.

Layer 3: Cut cauliflower and broccoli into florets. Slice sweet potato, bell peppers, onion, and zucchini. In a large bowl season the vegetables with the olive oil, balsamic vinegar and salt, pepper, and garlic powder to your taste. Roast at 450 degrees for 20-25 min. I often use 2 baking pans for the veggies putting the cauliflower, broccoli, and sweet potato on a separate pan because they tend to need a few extra minutes to roast.

Assemble the roasted vegetables on top of the quinoa and hummus layers. Drizzle with a little olive oil and sprinkle basil and oregano over top. Bake at 375 degrees for 20-25 more minutes.

Allow to cool 10 minutes before serving. Enjoy with your favorite wine and have a romantic evening!


Kimberly February 3, 2011 at 7:53 am

First, I have to tell you I’m so inspired by your blog. My mornings regularly consist of VOO and your new post for the day. Now, on to my recipe!

Nutty No-Bake Fig Brownies
yields several bite-sized brownies

1/2 c dried figs
1 t lemon juice
Soak figs in lemon juice and enough water to cover until partially rehydrated (1-2 hours). After soaking, remember to save the soak water for later.

1/2 c oats
1/4 c cocoa powder
pinch of salt
Pulse in food processor until flour-like. Leave in food processor for next step:

1/4 c pumpkin seeds
1 t sesame seeds
Add to food processor and pulse until mixed into oat flour mixture (can still be chunky). Remove dry ingredients from processor and set aside in a bowl.

2 t brown rice syrup (or honey, or maple syrup, or agave)
Place syrup in empty food processor with the rehydrated figs. Pulse until the figs are broken down well and are forming a paste. Add soak water if they need help doing this.
Add about three quarters of the dry ingredients to bowl of food processor with the fig mixture, and pulse until it comes together into a homogeneous ball. If the mixture is too wet, add more dry ingredients; too dry, add fig soak water or syrup.
When the dough is ready, wet your hands with a little water (to prevent sticking) and shape the dough into balls. Or, shape the dough into a 1/2″ (1.3 cm) thick rectangle and cut into squares.
Store brownies in the fridge. Enjoy!


Out To Lunch Creations February 3, 2011 at 8:45 pm

Chocolate Avocado Pudding

This is creamy dairy free pudding is a great dessert to share on Valentine’s Day. It’s thick, rich and full of natural ingredients. Enjoy in a fancy glass with two spoons or use it as a chocolaty strawberry dip. Check out OutToLunchC on twitter for a picture of this decadent dessert!

Prep time: 2 min
Serving size: 2

• 1 avocado, roughly chopped, skin and pit removed
• 3 Tbsp coco powder
• ¼ cup maple syrup
• ½ tsp vanilla extract
• 2 Tbsp almond milk

1. Place all ingredients in a food processor and blend until smooth.
2. Spoon into a piping bag and pipe into a fancy glass, top with sliced strawberries and enjoy with two spoons.


Zestful Lou February 5, 2011 at 2:36 pm

Angela! What are those chocolate heart-shaped cookies in the pictures!!!!????


Megan @ Healthy Hoggin' February 6, 2011 at 4:06 am

These are my new favorite treats– the chocolate “swirls” can be heart-shaped, making them perfect for Valentine’s Day!

**Chocolate-Swirled Cheesecake Bars**
(Raw & Vegan) Makes 9-12 bars

Chocolate Crust:
1 cup raw pecans
2 Tablespoons cocoa powder
2 Tablespoons pure maple syrup (preferably Grade B)
1 Tablespoon coconut oil
1/2 teaspoon vanilla extract
1/4 teaspoon sea salt

Process pecans in a food processor until crumbly. Add in the rest of the crust ingredients and process until well combined. Press the crust into a 6″ square container, lined with plastic-wrap to prevent sticking. Freeze for 10-15 minutes to set.

Cheesecake Filling:
1 cup raw cashews, soaked for at least an hour
1/2 cup zucchini, peeled and chopped
2 1/2 Tablespoons fresh lemon juice
2 Tablespoons coconut oil
1/4 cup agave
1/2 teaspoon vanilla extract
1/4 teaspoon sea salt

Throw all of the ingredients into a blender (note: if you’re using a high-powered blender, like the Vita-Mix, you can skip soaking the cashews!) and blend until silky smooth. Pour the filling over the chocolate crust and smooth the top with a spatula.

Chocolate Swirls:
2 Tablespoons cocoa powder
1 Tablespoon pure maple syrup
1 Tablespoon coconut oil, in liquid form

Whisk the ingredients together until smooth, then with a spoon, gently pour 3-4 lines across the cheesecake bars horizontally. Using a light hand, drag a knife perpendicularly through the chocolate lines, creating a heart-shaped, marbled effect.

Freeze the bars for at least 4 hours, or overnight, then serve chilled from the freezer. (they will start to melt at room temperature)

*For pictures and detailed instructions, click here:



Holly @ Couch Potato Athlete February 6, 2011 at 12:31 pm

This isn’t my recipe, but it is so good — and I think it is perfect for V-Day because it is red and contains tomatoes which are good for your heart!

Roasted Tomato Bread Soup

1 pound vine-ripened tomatoes, quartered and seeded
3 tablespoons garlic-infused extra-virgin olive oil, plus more for garnish
Kosher salt and freshly ground black pepper
1/2 cup finely sliced fresh basil leaves, plus more leaves for garnish
1(28-ounce) can crushed tomatoes (recommended: San Marzano)
1 1/2 cups water
1/2 loaf sourdough baguette (day-old) or 1/4 loaf country bread, torn into 1/2-inch pieces (about 3 cups)

Directions: Preheat the oven to 400 degrees F.

Put the tomatoes on a rimmed baking sheet, toss with 2 tablespoons of the garlic oil and season with salt and pepper, to taste. Roast until the tomatoes are softened and the edges are beginning to brown, 15 to 20 minutes.

Meanwhile, heat 1 tablespoon of the garlic oil in a saucepan over medium-high heat. Add the basil and stir for about 30 seconds. Add the canned tomatoes with their juice and the water; season with salt and pepper, to taste. Bring to a boil, then reduce the heat to medium-low and simmer for 15 minutes. Stir in the bread and simmer for 2 to 3 minutes.

Stir the oven-roasted tomatoes and any cooking juices into the saucepan and simmer for another 3 minutes. Taste for seasoning, adjusting if necessary, and ladle into serving bowls. Garnish with a drizzle of garlic olive oil and basil leaves.


Megan @ Healthy Hoggin' February 6, 2011 at 3:30 pm

Because you can’t possibly have enough chocolate on Valentine’s Day… here’s another one of my favorite recipes!!

Cherry Chocolate Bomb Pudding
makes 1-2 servings

1 avocado, pitted
3/4 cup frozen cherries
3 T. cocoa powder
2 T. pure maple syrup (adjust for desired sweetness)
1/2 tsp. pure almond extract
pinch of sea salt

Directions: Throw all ingredients into a mini food processor, and blend, occasionally scraping down the sides, until smooth and creamy. Devour immediately!


Megan @ Healthy Hoggin' February 6, 2011 at 3:39 pm

In case you’re sick of chocolate recipes (is that possible?), here’s one for my RAW macaroons!

Detox Blonde Macaroons
yields 22-24, depending on size

2 2/3 cups shredded unsweetened coconut (**or substitute 1 cup Artisana coconut butter)
2 (additional) cups shredded unsweetened coconut
3/4 cup pure maple syrup
1 1/4 tsp. vanilla extract
1/2 tsp. pure almond extract (*omit this for nut-allergies)
1/4 tsp. fine sea salt


To start, throw the 2 2/3 cups of shredded unsweetened coconut into your high-powered blender or food processor, and blend until you have a coconut-butter-like consistency. In a Vita-Mix, this takes under a minute on the “low” setting. In a food processor, it may take longer. (I’ve heard it takes up to 10 minutes in a food processor– so be patient!) Be sure to scrape the sides a couple times, so that you have an even consistency.

Transfer the coconut butter into a medium mixing bowl, add in the rest of the ingredients and mix well with a spatula. The batter should be moist and stick together well.

Drop the macaroon batter by small rounded spoonfuls onto a dehydrator sheet, or if you’re using the “oven method,” drop them onto a pan lined with a silpat, or parchment paper. Dehydrate at 118 degrees for 12-24 hours, depending on how moist you’d like the middle to remain. I like them crispy on the outside, moist on the inside, which takes about 14 hours.

If you’re using your oven, heat your oven to its lowest setting (probably around 170-200 degrees). Place macaroons in the oven with the door slightly cracked open, and “un-bake” for a few hours, checking them intermittently after the first hour. Once your macaroons have developed a firm “crust” on the outside, I like to turn the oven off, shut the door, and let them sit for another hour.

Place the macaroons in the fridge or freezer to “set” further, or serve immediately! These are extra-delicious with a bit of dark-chocolate drizzled on top. YUM!

For pictures and detailed directions, click here:


becky February 11, 2011 at 4:13 pm

So, I know, I’m late but had to post this. If not for Valentine’s, since it would be last minute, then shortly there after! This is so good….just whipped it up and it smells heavenly in my kitchen!!
Chocolate Coconut Granola (just writing that makes me salivate)
3 cups old fashioned oats
1/2 cup sunflower seeds
1/4 cup sesame seeds
1/2 cup unsweetened coconut shreds
3 T cacao powder
2 T coconut oil (melted)
3 T agave nectar
3 T maple syrup
1 T pure vanilla extract

Mix the WET w/ the DRY (only takes 5 minutes to put together)
Bake in a 300 degree oven – turning every 10 minutes – until browned to your liking.

When cool, mix in miniature dark choclate chips. Douse in vanilla almond milk and you have either breakfast, lunch, dinner or snack. Self control, self control :)


Stacey Rothwell February 13, 2018 at 4:06 pm

Omg! I SO badly want a yummy vegan and gluten free chocolate covered cherry cookie recipe!!!


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