Dairy-Free Valentine's Desserts
Delight your loved one with these 7 irresistible dairy-free dessert ideas, from flourless chocolate cake to creamy coconut panna cotta.
Ingredients
Flourless Chocolate Cake
- 1 cup dark dairy-free chocolate chips
- ½ cup almond butter (or other nut butter) Substitute with sunflower seed butter for nut-free version.
- 3 large eggs Substitute with flax eggs for vegan version.
- ½ cup coconut sugar
- 1 tsp vanilla extract
- 1 pinch salt
Coconut Panna Cotta
- 1 can coconut milk (400 ml)
- ¼ cup maple syrup
- 1 tsp vanilla extract
- 2 tsp agar-agar powder
Vegan Strawberry Shortcake
- 2 cups almond flour
- ¼ cup coconut sugar
- ½ cup unsweetened almond milk
- ¼ cup coconut oil Melted.
- 1 tsp baking powder
- 1 cup fresh strawberries, sliced
Chocolate Avocado Mousse
- 2 ripe avocados
- ½ cup cocoa powder
- ¼ cup maple syrup
- 1 tsp vanilla extract
- 1 pinch salt
Banana Oat Cookies
- 2 ripe bananas
- 1 ½ cups rolled oats
- ¼ cup almond milk
- 1 tsp cinnamon
- ¼ cup dairy-free chocolate chips
Chia Seed Pudding
- ½ cup chia seeds
- 2 cups almond milk
- ¼ cup maple syrup
- 1 tsp vanilla extract
Raspberry Sorbet
- 2 cups frozen raspberries
- ½ cup coconut water
- 2 tbsp honey or agave syrup
Instructions
Preparation
- Begin by gathering all your ingredients on the counter and measuring each component into separate bowls for easier access.
- Preheat your oven as needed, especially for recipes like the flourless chocolate cake.
Cooking
- Melt the dark chocolate chips and almond butter in a double boiler until smooth. Stir in the eggs, coconut sugar, vanilla extract, and a pinch of salt until well combined. Pour the mixture into a prepared baking dish.
- Bake the flourless cake in a preheated oven for about 20 minutes, until set at the edges and slightly gooey in the center. Allow it to cool before slicing.
- In a saucepan, combine coconut milk, maple syrup, and vanilla extract over medium heat. Bring to a gentle simmer and whisk in the agar-agar powder. Let it cook for 2-3 minutes until dissolved, then pour into ramekins and chill until set for at least 2 hours.
- Mix almond flour, coconut sugar, almond milk, melted coconut oil, and baking powder in a bowl until a dough forms. Shape into biscuits and place on a baking tray. Bake until golden, about 15 minutes at 350°F.
- Blend ripe avocados, cocoa powder, maple syrup, vanilla extract, and salt until creamy and smooth. Spoon into serving cups and refrigerate for at least 30 minutes.
- Mash ripe bananas and mix in rolled oats, almond milk, and cinnamon, then fold in the dairy-free chocolate chips. Shape into cookies on a baking sheet and bake for about 12 minutes at 350°F.
- Combine chia seeds, almond milk, maple syrup, and vanilla extract in a bowl. Mix thoroughly and let sit for 15 minutes. Stir again to avoid clumps and refrigerate for a few hours.
- Blend frozen raspberries with coconut water and honey until smooth. Pour into an airtight container and freeze until firm, about 2-3 hours.
Notes
Each dessert is versatile and can be customized based on seasonal ingredients and personal preferences. Ensure to taste and adjust sweetness as necessary.