Rich, decadent, and lusciously delicious, Valentine’s Day just isn’t Valentine’s Day without chocolate. Sure, vegan chocolate is pretty easy to find, but homemade treats are so much more meaningful. We’ve put together a list of some of our favorite chocolate treats that are sure you make your Valentine’s Day extra special.

10 Homemade Chocolate Treats for your Vegan Valentine

Spicy Ginger Truffles
These truffles from Vegan Chocolate by Fran Costigan are perfect for sharing when you want to spice things up with a certain someone.
Photo by Kate Lewis.

Vegan Peanut Butter Chocolate Mousse
This super creamy and delightful Peanut Butter Chocolate Mousse from Laura Theodore’s Vegan-Ease will please the chocolate and peanut butter fans at your table.
Photo by Hannah Kaminsky

Mexican Hot Chocolate-Covered Strawberries
The combination of sweet strawberries, creamy chocolate, and a tiny kick of cayenne creates the ultimate trifecta of deliciousness in this recipe from From The Lusty Vegan 2014 by Ayinde Howell and Zoe Eisenberg.

Almond Joy Bars
Chocolate and coconut are an irresistible pairing in these treats from Chocolate Every Day by Bennett Coffey & Kyleen Keenan.

White Chocolate Raspberry Cheesecake
Your palate will feel like it’s taken a trip to paradise after you bite into this awesome creation from Vegan Junk Food by Lane Gold

Divine Chocolate Mousse Cake
This delectable little vegan Divine Chocolate Mousse Cake from Jazzy Vegetarian’s Deliciously Vegan by Laura Theodore is so delicious, you will have folks asking for more, more, more!

Raspberry Chocolate Silk Tart
Raspberries and dark chocolate look beautiful together and taste even better in this vegan Raspberry Chocolate Silk Tart from Vegan Chocolate by Fran Costigan.
Photo by Kate Lewis

Easy As Chocolate Pie
This decadent vegan chocolate pie from Cook the Pantry by Robin Robertson assembles in minutes. After some time in the fridge, it’s ready to serve. What can be easier than that?

Avocado Chocolate Pudding & Dip
Not only can you eat this avocado chocolate pudding as is, but you can use it as a delicious dip for all the fruit about to pop up at the farmer’s market.

Vegan Chocolate Tamales
As these from Vegan Tamales Unwrapped by Dora Stone tamales steam, the chocolate chips inside them melt. When you take your first bite, you will be met with velvety, warm chocolate.

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Vegan Vanilla Cream-Chocolate Pudding Parfaits

 

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Author: Laura Theodore

Yield: 6 servings

Ingredients

Vanilla Cream

• ½ block (7 to 8 ounces) extra-firm regular tofu, drained and broken into chunks
• 3 tablespoons maple syrup
• 1 teaspoon vanilla extract

Chocolate Pudding

• ½ cup nondairy milk
• 3 tablespoons maple syrup
• ½ block (7 to 8 ounces) extra-firm regular tofu, drained and broken into chunks
• 1 teaspoon vanilla extract
• ⅔ cup 55% cacao vegan dark chocolate chips, plus 6 more for garnish

Instructions

1. To make the vanilla cream, put all of the vanilla cream ingredients into a blender and process until completely smooth. Transfer the vanilla cream mixture to a medium-sized bowl.
2. To make the chocolate pudding, put the nondairy milk and maple syrup into a small saucepan and bring to a simmer over medium-low heat. Put the tofu, vanilla and chocolate chips into the blender in the order listed. As soon as the nondairy milk mixture begins to bubble, immediately pour it over the tofu-chocolate chip mixture in the blender. Process for 1 minute, or until completely smooth.
3. To assemble the parfaits, start with six mini-martini glasses or small parfait glasses. For each serving, spoon about one-sixth of the vanilla cream into the bottom of the glass, then top with about one-sixth of the chocolate pudding, and garnish with a single chocolate chip. Repeat with the remaining glasses to make 6 servings in all. Refrigerate for 6 hours, or until completely chilled, before serving. Covered and stored in the refrigerator, leftover pudding will keep for about 2 days.

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Vegan Bittersweet Chocolate Truffles, also based on ganache, are just as luxurious, velvety smooth, and indulgent—but not sinful. A variety of nondairy milks replace the heavy cream and no butter is added. And here is the best part: After making and tasting hundreds of truffles made with nondairy milks, I am convinced they taste more intensely chocolaty than their heavy cream–based cousins.

Vegan Bittersweet Chocolate Truffles

 

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Classic chocolate truffles are sinfully indulgent, melt-in-your-mouth, bite-sized confections made from ganache (an emulsion of chocolate and heavy cream). Truffles sometimes include butter, as well as spices, coffee or tea, liqueurs, nuts, and even fruit purées for flavor. Vegan truffles, also based on ganache, are just as luxurious, velvety smooth, and indulgent—but not sinful. A variety of nondairy milks replace the heavy cream and no butter is added. And here is the best part: After making and tasting hundreds of truffles made with nondairy milks, I am convinced they taste more intensely chocolaty than their heavy cream–based cousins.

Author: Fran Costigan

Cuisine: Dessert

Yield: about 30 Truffles

Ingredients

• 8 ounces dark chocolate (70 to 72%), finely chopped
• ¾ cup plus 2 tablespoons unsweetened organic almond milk, coconut milk beverage or soymilk
• 2 tablespoons grams organic granulated sugar
• ⅛ teaspoon fine sea salt
• 1 teaspoon pure vanilla extract
• 2 teaspoons mild tasting extra-virgin olive oil
• A few pinches of flaked sea salt, for coating and serving (optional)
• Dutch-process cocoa powder for coating
• Nuts or seed for coating, optional

Instructions

Make the Ganache

1. Add the chocolate to a heatproof bowl and set aside while you heat the milk.
2. Pour the milk into a small saucepan. Add the sugar and salt. Cook over medium heat, whisking a few times, to a low boil.
3. Immediately remove the saucepan from the heat. Pour the hot milk over the chocolate all at once. Rotate the bowl so the chocolate is completely submerged. Cover the bowl with a plate and let stand undisturbed for 4 minutes.
4. Add the vanilla and olive oil and whisk from the center out only until smooth and glossy.
5. Keep the bowl of ganache at room temperature while you test the final consistency. A properly made truffle ganache is firm enough to scoop and shape but still tastes creamy. Dip a teaspoon into the ganache, set the coated spoon on a small plate, and refrigerate for 10 to 15 minutes. After chilling, the ganache on the spoon should be smooth and firm but still taste creamy. It is unlikely, but if the glaze is too firm, add a tablespoon of room temperature milk and repeat the test. Add a second tablespoon if needed.
6. Cool the ganache in a shallow dish at room temperature for 30 minutes. (The ganache sets up fastest and most evenly in a 9-inch / 23-cm glass pie pan or similar dish.) Refrigerate uncovered until the surface is no longer soft, then place a piece of parchment paper or plastic wrap directly onto the surface of the ganache, covering it completely, and refrigerate for at least 3 hours or until very firm. The ganache can be refrigerated at this point for up to 1 week in an airtight container.

Make The Truffle Centers

1. Line a shallow container with parchment. Remove the ganache from the refrigerator. Use a spoon to scoop out 1-inch / 2.5-cm pieces of ganache and another to push the ganache off the spoon into the container. (If you prefer more uniform truffles, use a 1⁄2-tablespoon scoop.) When a half dozen or so are made, roll and press the pieces into irregularly shaped rounds. Repeat until all the ganache has been used, washing and drying your hands as needed. (If at any time the ganache becomes too soft to shape, refrigerate until cold and proceed.) Cover and refrigerate the truffle centers in layers separated by parchment paper for 15 to 25 minutes before finishing with the cocoa coating.

Finish The Truffles

1. Roll in the truffles in cocoa powder. Add a pinch of flaked sea salt if desired.
2. Alternatively, coat the truffles in chopped nuts or cacao nibs, seeds, coconut.

Notes

From Vegan Chocolate: Unapologetically Luscious and Decadent Dairy-Free Desserts, © 2013 by Fran Costigan. Photo © Kate Lewis 2013

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Divine Chocolate Mousse Cake

 

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This delectable little chocolate cake is so delicious, you will have folks asking for more, more, more! If you do not already have 6-inch round cake pans, I highly recommend adding them to your baking equipment, as they are very handy for making a variety of petite cakes. Even though this cake has many steps (and takes extra time to prepare), the spectacular results are well worth the effort!

Author: Laura Theodore

Yield: 8 to 10 servings

Ingredients

MOUSSE FROSTING

• ¾ cup chocolate flavored nondairy milk (I like cashew milk for this)
• 1 block (14 to 16 ounces) extra-firm regular tofu, drained
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon vanilla extract
• 3 tablespoons vegan powdered sugar
• 1 cup (55% cacao) vegan dark chocolate chips, plus 30 to 35 more for decorating the cake

CAKE

• 1 tablespoon flaxseeds
• 1 cup plus 2 tablespoons whole wheat flour
• ⅔ cup vegan cane sugar
• 3 tablespoons unsweetened cocoa powder
• ¾ teaspoon baking soda
• ⅛ teaspoon sea salt
• ¾ cup plus 31/2 tablespoons nondairy milk
• 21/2 tablespoons “extra-light” olive oil (see note)
• ½ teaspoon vanilla extract

FILLING

• 3 heaping tablespoons raspberry preserves, plus more as needed

Instructions

1. To make the frosting, heat the nondairy milk in a small saucepan over medium-low heat until small bubbles appear on the surface and the nondairy milk is simmering hot.
2. Put the tofu, olive oil, vanilla extract and powdered sugar into a blender, then add 1 cup of chocolate chips. Pour in the simmering nondairy milk and immediately process for 30 seconds to 1 minute, or until completely smooth. Spoon the mixture into a small bowl, cover and refrigerate until completely chilled (about 3 to 4 hours) before frosting your cake.
3. To make the cake, preheat the oven to 350 degrees F. Liberally coat three 6-inch round cake pans with vegan margarine. (If you are not using nonstick cake pans, line the bottom of each pan
4. with parchment paper and liberally coat the parchment paper with vegan margarine.)
5. Put the flaxseeds into a high-performance blending appliance and process into fine flour. Put the flaxseed flour, whole wheat flour, cane sugar, cocoa powder, baking soda and sea salt into a large bowl and stir with a dry whisk to combine. Add the nondairy milk, olive oil and vanilla and stir with a large spoon to incorporate.
6. Divide the cake evenly among the three prepared cake pans. Bake for 16 to 20 minutes or until a toothpick inserted into the center of each cake comes out clean. Put the cake pans on wire racks, and run a table knife around the perimeter of each cake to loosen the sides. Let cool for 15 minutes. Turn the cakes out onto the wire racks. (If you are using parchment paper, gently
7. and very carefully remove the parchment paper.) Let cool for at least 2 hours before frosting the cakes.
8. To frost the cakes, line the perimeter of a pretty plate with strips of parchment paper. Put one cake layer in the center of the plate. Spoon half of the raspberry preserves over the first cake layer and spread in an even layer using an offset spatula. Spoon about one-quarter of the frosting over the raspberry preserves and gently spread it in an even layer, over the preserves, using the spatula. The frosting layer will be very thick.
9. Put the second cake layer on the frosting and gently press down, so the cake will adhere. Spoon the remaining half of the raspberry preserves over the second cake layer and spread in an even layer using an offset spatula. Spoon about one-quarter of the frosting over the raspberry preserves and gently spread it in a thick, even layer over the preserves, using the spatula.
10. Position the third cake layer on the frosting and gently press down, so the cake will adhere. Spoon the remaining frosting over the top and sides of the cake and gently spread it evenly over the top and sides, using an offset spatula (once again, the frosting layer will be very thick). Decorate in a pleasing manner with the reserved chocolate chips.
11. Refrigerate for at least 2 hours and make certain to serve the cake well-chilled. Covered and stored in the refrigerator, the cake will keep for 3 days. (It actually tastes better the longer it stands in the refrigerator!)

Notes

CHEF’S NOTE: If desired, you may use extra-virgin olive oil in place of the light olive oil, but the cake will be slightly denser in texture.

Recipe byLaura Theodore, from Jazzy Vegetarian's Deliciously Vegan. Published by Scribe Publishing, ©2018, reprinted by permission.

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Andrea’s story began as the eldest of six children. Raised by a single mother, Andrea handled a lot of the family cooking and was taught to bake by her grandmother.

She tells us, “My love of making desserts and especially lovely, decorated cakes evolved. The same passion for the aesthetic of decorating was also reflected in my interest for design. This eventually led me from Indianapolis to the Parsons School of Design in New York City and on to a successful career as an interior designer.”

While visiting New York City, her mother took a tumble that landed her in the hospital. This led Andrea to hire chef and nutritionist Christine Waltermyer, who runs The Natural Kitchen Cooking School, to prepare vegan meals to aid in her mother’s healing.

She adds, “Working with Christine in my kitchen reawakened my childhood love of cooking. When business began slowing down at work, I decided to enroll in The Natural Kitchen Cooking School.” It was a proud moment when her mother, even with frail health, traveled to NYC to attend the graduation ceremony and celebrate Andrea’s accomplishment.

Andrea became passionate about the food-body connection and from this journey, Sweet Vegan was born. She is driven every day to bring you the most delicious chocolates…that happen to be vegan.

ENTER OUR INSTAGRAM GIVEAWAY!

Join our Valentine’s Day giveaway with Sweet Vegan for a chance to win their delicious truffles! Packaged with love in our special heart box, they include two decadent Midnight Passion Dreamy Bites and two Apricot & Cherry Fruity Bites. The winner will be announced on February 14th. Visit our Instagram post for more details.

Find Sweet Vegan at https://www.sweetvegan.nyc/ and @sweetvegannyc on all social media

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All amounts are approximate: use more or less depending on what you have. About a half tablespoon of melted chocolate makes a thin 2 to 2 1/2-inch / 5 to 6-cm thin confection, but figure in a little bit of extra chocolate for chocolate that sticks to the spoon. If the leftover melted chocolate is streaked with white, warm it with a few small chunks of solid chocolate to “temper” it. Tempered chocolate sets fast, so you will have to add the toppings quickly. If the melted chocolate is not tempered, it will stay liquid for an hour, at least.

Vegan Mendiants

 

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Mendiants are small chocolate disks topped with candied fruits and nuts.

Author: Fran Costigan

Yield: 12 Thin Mendiants

Ingredients

• 3 ounces / 85 grams dark chocolate (70 to 72%), melted and kept warm in a water bath
• 6 walnuts, halved or quartered
• 10 blanched almonds, coarsely chopped
• ½ ounce / 12 grams candied ginger, slivered or cubed
• 1¼ ounces / 35 grams any dried fruit, slivered or cubed if large
• ¼ ounce / 5 grams pine nuts (about 24)

Instructions

Preparation

1. Line a baking sheet with plastic wrap or parchment paper.
2. Drop a tablespoonful of the chocolate onto the sheet and use the back of a spoon to spread it into a thin round about 2 to 2½ inches / 5 to 6 cm in diameter. Keep the thickness of the round as even as possible. Make only 6 at a time to ensure that the chocolate doesn’t set before the toppings are added.
3. For each mendiant, arrange a walnut half, a couple of pieces of almond, some of the ginger, a piece of another dried fruit, and 2 or 3 pine nuts on top of the chocolate, creating your own design. Repeat the process until you have used all of the melted chocolate, nuts, and fruits. Allow the mendiants to harden at room temperature. You can speed the process by placing the tray in the refrigerator.

Serving

1. Mendiants (even made from leftovers) deserve to be served on an elegant tray. These are perfect party confections, or a lovely snack to enjoy at tea time. (Sip from a tea cup, not a mug!)

Keeping

1. Store the mendiants in an airtight container in the refrigerator for up to four days.

Notes

Recipe reprinted with permission from Vegan Chocolate: Unapologetically Luscious and Decadent Dairy-Free Desserts, by Fran Costigan (Running Press 2013). Photo credit: © Kate Lewis

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10 Health Benefits of Chocolate

1. Nutrient Dense – High quality dark chocolate is rich in omega 3 fatty acids, fiber, protein, iron, magnesium, copper, manganese, potassium, phosphorus, zinc, and selenium, as well as other trace minerals.
2. Great Source of Antioxidants – Dark chocolate is loaded with antioxidants, such as polyphenols, flavanols, catechins. One study showed that cocao and dark chocolate contained more antioxidants than any other fruit.
3. Balances Cholesterol Levels – Studies have shown that the powerful antioxidants in dark chocolate can raise HLD levels (“good cholesterol”) and lower LDL levels (“bad cholesterol”).
4. Lowers Blood Pressure – The flavanols in dark chocolate can stimulate the lining of arteries to produce nitric oxide, which send signals to the arteries to relax. When the arteries are relaxed, blood flows easier and blood pressure is reduced.
5. It’s Good for the Heart – Several long-term observational studies have shown drastic improvements in heart health in those that eat chocolate on a regular basis. Balanced cholesterol levels and a lower blood pressure are obviously good for the heart. Chocolate is also known to lowered the risk of having calcified plaque in the arteries.
6. It Protects the Skin from the Sun – The high levels of flavonoids in chocolate are known to protect against sun-induced damage, improve blood flow to the skin, and increase skin density and hydration
7. May Improve Brain Function – The high amount of flavanol in cocoa boosts blood flow to the brain, which improves performance and alertness. It’s also been shown to significantly improve cognitive function in the elderly.
8. Improves Feelings of Wellbeing – Chocolate contains tryptophan, which is a building block for the feel-good hormone serotonin. It also contains phenethylamine, which is a stimulant that’s released in the brain when we fall in love.
9. Weight Loss – This may sound counterintuitive, but a little dark chocolate in your diet might be helpful to your waistline. Studies have found that dark chocolate is rather filling, cutting down on cravings for sweet, salty, and fatty foods.
10. Stress Reduction – A Swiss study found that when people suffering from anxiety ate an ounce and a half of dark chocolate every day for two weeks, their stress hormone levels were significantly reduced and the metabolic effects of stress were diminished.

The health benefits of chocolate don’t mean that you should be eating large quantities of it though, as it is relatively high in calories. A little bit of chocolate a day goes a long way.

If you want to learn more about chocolate, I suggest reading Vegan Chocolate by Fran Costigan, Superfoods for Life: Cacao by Matt Ruscigano with Joshua Ploeg, and Naked Chocolate by David Wolfe.

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Maple-Raisin-Date Truffles

 

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Author: Laura Theodore

Yield: 10 to 12 Truffles

Ingredients

• 9 large Medjool dates, pitted
• ⅓ cup raisins
• ¼ cup raw unsweetened shredded dried coconut
• 1 tablespoon maple syrup
• 2 tablespoons unsweetened cocoa powder
• Line a small baking sheet with unbleached parchment paper.

Instructions

1. Put the dates, raisins, coconut and maple syrup in a high-performance blending appliance and process to the consistency of soft dough. Transfer the date mixture to a medium-sized bowl. Using a cookie scoop, spoon out a heaping tablespoon of the date mixture, and roll it into a ball. Continue in this manner to form 10 to 12 truffle balls.
2. Put the cocoa powder in a small bowl. Roll the truffles in the cocoa powder until coated and place on the prepared baking sheet. Refrigerate 1 hour. Stored in an airtight container in the refrigerator, truffles will keep up to 3 days.

Notes

Recipe from Laura Theodore's Vegan-Ease: An Easy Guide to Enjoying a Plant-Based Diet © Laura Theodore (Jazzy Vegetarian, LLC 2015), reprinted by permission.

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Photos by David Kaplan.

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Peanut Butter Chocolate Mousse

Ingredients

• ½ cup nondairy milk
• 1 block (14 to 16 ounces) firm regular tofu, drained and cubed
• 3 heaping tablespoons smooth peanut butter
• ¼ cup vegan powdered sugar
• ½ cup vegan dark chocolate chips

Preparation
Heat the nondairy milk in a small saucepan over medium-low heat until steaming hot but not boiling. Put the tofu, peanut butter and sugar in a blender container, then add the chocolate chips. Pour in the steaming hot nondairy milk and process until completely smooth. Spoon or pipe the mixture into dessert dishes and refrigerate 4 to 24 hours. Serve chilled.

Recipe from Laura Theodore’s Vegan-Ease: An Easy Guide to Enjoying a Plant-Based Diet © Laura Theodore (Jazzy Vegetarian, LLC 2015), reprinted by permission. Photo by Hannah Kaminsky

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Baconish: Sultry and Smoky Plant-Based Recipes from BLTs to Bacon Mac & Cheese

If you love bacon but want a better alternative for your health, the planet, and, of course, the pigs, this is the book for you!

Leinana shows how easy it is to make vegan bacon from ingredients such as tempeh, tofu, carrots, chickpeas, eggplant, texturized vegetable protein, seitan, coconut, and mushrooms.

One of the most versatile recipes is the Baconish Bits. 
You can use these to make recipes in the book including Loaded Potato Soup with Bacon, Wedge Salad with Vegan Blue Cheese, Spinach and Fresh Fig Salad, and Chocolate-Peanut Bacon Truffles, which Vegan Heritage Press has allowed me to share with you. Is your mouth watering yet?

You can also enter the giveaway below to win a copy of the book!

Chocolate-Peanut Bacon Truffles

Makes 28 truffles

Peanut butter. Chocolate. Baconish Bits. These are like a grownup version of peanut butter cups. They are surprisingly easy to make and super fun to box up and give as gifts.

Ingredients

• 1/2 cup smooth peanut butter
• 2 tablespoons vegan butter, melted
• 3/4 cup confectioners’ sugar
• 2 tablespoons Baconish Bits (recipe follows)
• 2/3 cup vegan chocolate chips
• Additional Baconish Bits and/or Coconut Bacon, for garnish

Preparation

Line a large baking sheet with parchment paper. Use an electric mixer to combine the peanut butter, melted butter, and confectioners’ sugar. Fold in the Baconish Bits. Scoop out 1 teaspoon of the mixture, roll into a ball with your hands, and place the ball on the prepared baking sheet. Repeat this process with the remaining mixture. Chill in the refrigerator for 20 minutes.

Place the chocolate chips in a medium microwave-safe bowl and microwave in 30-second intervals, stirring between intervals, until melted, about 1 1/2 to 2 minutes.  Dip the peanut butter balls in the melted chocolate. I find it easiest to use 2 small dessert forks to roll the balls in the chocolate and then lift them out, letting the excess chocolate drip back into the bowl. Place the truffles back on the parchment sheet. Sprinkle a few Baconish Bits or place a flake of Coconut Bacon on top of each truffle while the chocolate is still warm.

Chill the truffles in the refrigerator another 20 minutes to set the chocolate. Keep refrigerated until ready to eat—the truffles will soften and melt if left out too long.

Baconish Bits

Makes about 1 cup

It’s fairly easy to find accidentally vegan bacon bits at the grocery store, but they may contain preservatives and other questionable ingredients. These bits are easy to make yourself, healthier, and taste so much better than the store-bought kind.

Ingredients

• 1/4 cup boiling water
• 2 tablespoons tamari
• 1 tablespoon maple syrup
• 1 tablespoon liquid smoke
• 1 teaspoon ketchup
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 cup texturized vegetable protein (TVP)
• 2 tablespoons safflower or other neutral-tasting vegetable oil

Preparation

In a medium bowl, whisk together the boiling water, tamari, maple syrup, liquid smoke, ketchup, garlic powder, and onion powder. Mix in the TVP and stir until it is evenly coated.

Heat the oil in a large skillet (preferably cast iron). Add the TVP and cook until it is dry, dark brown, and crispy, 8 to 10 minutes. Stir frequently to prevent burning. Remove the skillet from the heat and allow the TVP to cool. Store Baconish Bits in an airtight container about 1 week.

From Baconish © 2016 by Leinana Two Moons. Used with permission from Vegan Heritage Press.

Follow the instructions below for a chance to win a copy of Baconish. U.S. residents only, please. Contest ends at midnight eastern time on May 9th. Good luck!
a Rafflecopter giveaway

Portions reposted with permission from Veggies Save The Day.

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