Valentine’s Day treats
Valentine’s Day isn’t celebrated by everyone, but it’s here to stay. Whether you ignore the day, you and your partner are having a nice evening together, or you’re celebrating with your best friends, there isn’t a better excuse to get in the kitchen and try out some new recipes.
We searched Pinterest for our favourite Valentine’s Day treats, perfect for satisfying your sweet tooth. Keep reading and be sure to send us your creations!
These mini strawberry cheesecakes are oh-so-cute but impressive. Aimee, owner of Wallflower Kitchen teamed with Nakd to create an almost completely raw, vegan and gluten-free recipe. The base of these cheesecakes are made entirely from the Nakd Strawberry Crunch bar – yum!
You will need
- 4 Strawberry Crunch bars
- 65g soaked cashew nuts
- Juice of two lemons
- 60ml maple syrup
- 60ml melted coconut oil
- 1 tsp vanilla extract
- 3 pitted dates
- 6 large strawberries
First, grease of line a muffin tin (if possible, a silicon tray is easier!). In a food processor, add the broken Nakd bars and blend into breadcrumb consistency. Divide into 6 balls and press each one firmly into the bottom of the muffin tins.
Blend the cashew nuts, maple syrup, coconut oil and vanilla extract until you have a smooth mixture. Pour the mixture onto each of the bases until full. Next, blend the dates and strawberries, adding a few drops to the top of the cheesecakes. Use a cocktail stick to gently swirl the strawberry mix around.
To set, place the cheesecakes in the freezer for at least four hours, or overnight. Remove from the freezer and serve at room temperature. Delicious!
Simple but delicate, these truffles really are something special. What’s better is that this recipe is vegan and uses a total of six all natural ingredients!
You will need
- ½ cup rolled porridge oats
- ½ cup raw cashew nuts
- ½ cup frozen raspberries
- ½ tsp honey
- ½ tsp vanilla bean extract
- 200g (2 bars) 70% or more dark chocolate
- Something for the topping, such as freeze-dried raspberry crumb, chopped pistachios or shredded coconut.
In a food processor or blender, add the cashews and oats and blend. Add the raspberries, honey and vanilla extract. Blend for a further few minutes until you have a smooth, pink texture.
Using slightly wet hands, roll the mixture into small balls. Place them on a tray covered in parchment paper and leave to set in the freezer for 15-20 minutes. Once the balls are firm, remove from the freezer.
Melt the chocolate in a bowl. One by one, dip the balls in the chocolate and place back on the tray. Add your toppings and return to freezer for a further 30 minutes.
See, we told you it was simple! You can nibble on these throughout the evening, or even divide them between bags and give them as gifts – a lovely way to say ‘I love you’.
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