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Apples, Bars & Squares, Berries, Brownies, Cake, Candy, Chocolate, Dessert, Raw, Valentine's Day

Valentine’s Day Recipes

February 7, 2016

With Valentine’s Day coming up, you might be thinking about making a special treat for your sweetheart. I’ve rounded up 14 of my favourite, indulgent – some healthy, but delicious –  treats and desserts that you could share this February 14th without the guilt of over-indulging. Since Valentine’s Day is on a Sunday, you have the whole weekend to prep and make these delicious treats. 

Adam and I have our usual valentine tradition – sushi ordered in while watching Valentine’s Day, the movie. When Valentine’s Day falls on a weekday, this is the ideal celebration. Honestly, even on a Friday or Saturday this is a pretty good situation, since we’re not the ‘going out’ type.  This year we’re actually going away for the weekend with four of our friends, but sushi may still be in the cards for Sunday night.

Whether there’s two of you – or four, these Valentine’s Day desserts are sure to please everyone. 

Here’s 14 Valentine’s Day recipes to suit your fancy (or un-fancy) plans.

strawberry naked cake 00 bakeaholic

Naked Chocolate Cake with Coconut Cream Frosting

A decadent, yet light, cake topped with coconut cream and sliced strawberries – small enough for two to share guilt-free. 

stout brownies 06 bakeaholic.ca

Chocolate Stout Brownies

definitely on the indulgent side, these brownies are made with chocolate stout, topped with a stout buttercream and finished with vanilla beer brittle. your man (and you) will love these.

rawvegan turtles bakeaholic.ca

Raw, Vegan Chocolate Turtles

simple, yet decadent, these raw vegan chocolate turtles are easy enough to whip up before your valentine comes over for a healthy after-dinner nibble

bed apples 4

Hasselback Apples

don’t be fooled by how healthy they look, these are so, so good – you’d think they were bad for you. 

chocolatecheesecakeraw

Raw, Vegan Chocolate Cheesecake

rich, creamy and full of healthy fats – half the recipe for two 😉

brownie

Flourless Two Bite Brownies

just like the addictive store-bought brownies, these are just as chewy and fudgey

feature

Best Chocolate Quinoa Cake with Coconut Cream Frosting

don’t be fooled by the secret ingredient, you’re valentine will never know that this moist, rich cake is actually made with quinoa!

choc-browie

Vegan Brownies

make these in individual serving sized dishes, or in a pan

Raspberry Brownies // bakeaholic.ca

Raspberry Brownies

fudgey, rich and made with spelt flour

cupcakes

Cookies & Cream Cupcakes

Adam’s favourite ice-cream flavour is Oreo – half the recipe!

cupo

Chocolate Peanut Butter Ganache Torte

inspired by dessert shot-glasses, these ganache tortes are rich and satisfying, yet healthy

cups pb jam

Chocolate Raspberry Peanut Butter Cups

a classic flavour combo couple, pb & j

ousee

Raw Vegan Chocolate Avocado Mousse

this raw mousse is thick, creamy, and silky smooth

Dessert, Raw, Vegan

Raw Vegan Salted Turtles

December 23, 2015

rawvegan turtles bakeaholic.ca

rave vegan chocolate turtles bakeaholic.ca

Christmas is almost here!!!

I’ve been slowly baking and getting some treats together for Christmas Eve and Christmas. Since I have a full time class now I felt like I was behind in the baking this year, but I’ve still managed to get some things baked just in time – including these Raw, Vegan Salted Turtles. 

Adam and I are hosting Christmas Eve for the second time this year, which means the feast of seven fishes for the Italian side. I’m definitely looking forward to the mussels, prawns, baccala, salmon, and pasta. I also stocked up on panettone, cheese and pellegrino. A must.

We’re having 18 people over – though I’m not sure where we will all fit! Luckily the main floor of our house is open concept, so the living room, kitchen and dining room are all open and there’s lots of space for us to spread out, while still being able to socialize. 

If you’re looking for a quick holiday treat to share this christmas, these turtles take no time, and little ingredients to prepare. 

turtles raw bakeaholic.ca

Today is also Adam and I’s six year anniversary – six years since our first date, and two years today since he proposed! I’ll do a full wedding re-cap in the new year, once all the christmas chaos is over.

turtles raw vegan bakeaholic.ca

Raw Vegan, Gluten Free Salted Turtles
Yields 24
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Ingredients
  1. Dark Chocolate - 6-8 squares good quality dark chocolate
  2. 2 cups pitted Medjool Dates, fresh are best so they're nice and juicy
  3. 2 Tbs. Peanut butter - natural, creamy
  4. 3 Pecans per turtle - about 60
  5. sea salt
Instructions
  1. Process dates in a food processor until they become a sticky and very thick in consistency - you may want to add a splash of hot water to help make a paste.
  2. Add in the peanut butter and process again.
  3. Using a small ice-cream, cookie scoop, scoop the date mixture onto a silpat or parchment paper in small rounds.
  4. Press 3 pecan halves into the date balls - making a star.
  5. In microwavable dish, heat chocolate on medium power setting for two minutes, stir until fully melted.
  6. Pour a small amount of sauce over each date/pecan ball using a small spoon, or a icing bag with the end snipped.
  7. Place in the fridge to set for at least 10 minutes - the chocolate will harden and hold everything together. Sprinkle with sea salt just before it's set.
  8. Enjoy!
Notes
  1. These keep well in the fridge in container for a few days, or freeze. allow to come to room temperature before serving.
  2. Alternatively, you can put the pecans down first and press the date mixture on top, then drizzle with chocolate.
b a k e a h o l i c http://www.bakeaholic.ca/

 

Cheesecake, Pumpkin, Raw, Vegan

Raw Vegan Pumpkin Cheesecake

November 7, 2015

raw pumpkin cheesecake

At what point do you break and turn on the heat in your house once fall has arrived? For us, the breaking point came this week and we’ve turned on the heat in our room at night so our bed is warm as toast when we’re ready to go to sleep. 

We don’t have central heat, so we only turn it on in the rooms we’re in. This means that our downstairs is usually freezing during the winter, the second floor is somewhat warm, and the only room upstairs that is warmed up is our bedroom. The worst feeling is stepping out of a warm shower, onto the cold tile. So far we have been lucky, with an usually warm fall, however this week there was most certainly a cold snap that came in. 

I’m also always, always cold. I’m the person who can be cold in the shade on a hot day. Of course, Adam says it’s my fault since I never wear socks, and most of my leggings are capri’s and only cover until my knee. His solution for the cold is longer pants and a pair of fuzzy socks. However, I’ll still layer three blankets on top while I watch TV. 

I made this pumpkin cheesecake while it was still fairly warm, for our Canadian Thanksgiving in early October. While a raw, vegan cheesecake is great for when you don’t want to turn on the oven, I can’t bake fast enough to feel the warmth radiating out of the oven now. 

pumpkin cheesecake

With the American Thanksgiving on the horizon, I thought I’d share this easy seasonal pumpkin cheesecake, that’s both raw and vegan. Much like my Chocolate Raw Cheesecake earlier this year, this recipe is easy and delicious, yummy enough to fool any cheesecake loving person. 

pumpkin

raw vegan pumpkin cheesecake bakeaholic

Vegan Pumpkin Cheesecake
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Ingredients
  1. CRUST
  2. 1 cup packed medjool dates, pitted
  3. 1 cup pumpkin seeds
  4. 1 cup oats
  5. FILLING
  6. 3 cups raw cashews, soaked overnight or in hot water
  7. 1 lemon, juiced
  8. 3/4 cup coconut milk
  9. 6 Tbs. coconut oil
  10. 3/4 cup pure maple syrup
  11. 1/2 cup pumpkin puree
  12. pumpkin pie spice to taste
  13. Caramel Topping: (optional)
  14. 1/2 cup dates
  15. 4 Tbs. Coconut Sugar
  16. 2-3 Tbs. Water
Instructions
  1. In food processor add dates, plus a dash of water.
  2. Add oats and pumpkin seeds.
  3. Push crust into 8"-9" springform pan, and slightly up the sides.
  4. Once cashews are soaked and drained, add to blender with remaining filling ingredients and puree until very smooth - 3-5 minutes. If it is too thick, add more coconut milk. Or work in batches if it is too hard on your blender.
  5. Pour filling into crust, and smooth out if necessary. Chill in Refrigerator overnight.
  6. Once set, run a butter knife along the edges, and release the springform pan.
To make Caramel Topping
  1. In small saucepan, heat water, dates and coconut sugar on medium heat until simmers. Set aside to cool slightly, then puree in blender or food processor until smooth, liquid caramel sauce texture. Pour over chilled cheesecake, let set over night.
Notes
  1. I like to place the cheesecake in the freezer for about 20 minutes before serving, it firms it up completely, and I find the colder it is, the more cheesecake like it tastes!
Adapted from Raw Vegan Chocolate Cheesecake
Adapted from Raw Vegan Chocolate Cheesecake
b a k e a h o l i c http://www.bakeaholic.ca/