Two Delicious Baked Valentine’s Day Delights
If Valentine’s Day has sneaked up on you and it something more homemade and heartfelt is your style, try making one of these decadent dessert to share with your sweetheart.
If you love the combination of chocolate and peanut butter as much as I do, this is the perfect little Valentine’s day treat for you. They have a cookie crumb crust and a layer of creamy peanut butter “cheesecake” topped by decadent, creamy chocolate. They are vegan and surprisingly addictive.
- 2 cups crumbled chocolate cookies (use gluten-free if desired)
- ¼ cup vegan margarine melted
- ¼ cup non-dairy milk
- ¼ cup cornstarch
- 1 (13.5 ounce) can coconut milk
- ½ cup sugar
- 1 cup chocolate chips
- ¾ cup creamy peanut butter
- Preheat oven to 350 degrees. In a food processor, pulse to combine cookie crumbs and melted margarine. Place 2 liners each in 6 muffin-tin cups (doubling up will help to keep the filling in) and distribute mixture evenly betweenthem. Bake for 5 to 7 minutes until slightly firm (it will firm up more as it cools).
- In a small bowl, mix the non-dairy milk and the cornstarch. Set aside.
- In a medium saucepan, whisk together coconut milk and sugar. Heat over medium-high heat, bringing to a boil. Reduce the heat to low and remove 1 cup of the liquid. Add chocolate chips to the saucepan. Stir to combine until chocolate is completely melted and completely smooth. Slowly increase the heat to medium and add ¼ cup of the cornstarch/milk liquid. Stir consistently for approximately 5 minutes until the chocolate mixture begins to become like a thick pudding (do not stop prematurely as the chocolate will not firm up if it doesn’t thicken properly in the pan). With a spatula, transfer the chocolate mixture to a medium bowl (don’t worry about getting every bit of the chocolate mix out).
- Add the reserved 1 cup coconut liquid to the saucepan over medium heat. Add peanut butter and stir until completely incorporated into the mix. Add the cornstarch/milk liquid and begin to stir consistently for about 5 minutes to thick up (the peanut butter mix should have the same pudding-like consistency as the chocolate mix).
- Using an ice cream scoop, spoon approximately ¼ cup of the peanut butter mix into each of the 6 prepared cups. Top with chocolate, filling to the top of the paper liner. Place in the refrigerator and chill for at least 10 hours.
If your sweetheart isn’t the nutty type. Try making these delicious Cookies and Cream Brownies.
Cookies and cream ice cream is definitely one of my favorites and brownies are a delicious standby that can be dressed up or down. These brownies beautifully blend the flavors of two traditional desserts into a yummy treat that can easily be thrown into a lunch box or topped with a scoop of ice cream for an after-dinner sweet with your sweetie.
- Coconut oil to prepare pan
- ½ cup flour (traditional or gluten-free)
- ½ cup unsweetened cocoa
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup sugar
- ¼ cup vegan margarine, melted
- 2 eggs or flax eggs
- 2 teaspoons vanilla extract
- ¼ cup unsweetened applesauce
- 1 cup crushed chocolate cream sandwich cookies
- ½ cup non-dairy cream cheese
- Preheat oven to 350 degrees. Generously grease an 8x8 baking pan with coconut oil.
- In a large bowl, mix flour, cocoa, baking powder, salt and sugar. Create a well in the center of the dry ingredients and add flax or regular eggs, melted margarine, vanilla extract and applesauce. Combine just until mixed.
- In a small bowl, combine the cookie crumbs with cream cheese, using hands to combine thoroughly.
- Spread the cookie crumb mixture on the prepared pan, being careful not to pack too tightly (the cookie mix should be loose to allow the brownies to bind the crumbs together). Top with brownie mix. Bake for 22 to 25 minutes, or until a fork comes out of the center cleanly.
Kristin is a blogger who loves to create unique recipes in the kitchen. When not experimenting with different concoctions, Kristin enjoys reading great books, discovering new bands, and spending time outdoors in the great Northwest. Find more of her creations on her website www.shelfishness.blog.com