Whether you’re madly in love, in the middle of something new, or single af, Valentine’s day is basically an excuse to spend time with and show some love for the important people in your life. This year, I was planning on doing absolutely nothing for v-day, but I decided last minute that it would be fun to celebrate the friendships I have, and host a “galentine’s day”. Hosting girls nights is one of my favourite things, because it gives me an excuse to make something delicious for us to snack on, and it’s even more fun when there’s a theme! So these are a couple of the v-day themed desserts I made – paired with generous amounts of rosé, they are equal parts cute and delicious.
Vegan Chocolate Mousse Cups
This recipe was originally from The Veggienator, but instead of making her chocolate mousse cake, I turned the mousse filling into single serving mousse cups. This recipe looked a bit daunting at first because I had never made anything like it, but it ended up being pretty easy! The mousse is the perfect amount of sweet, and after setting in the fridge, it is the perfect texture – firm but so light and airy. I already can’t wait to make this again! Here is the recipe with the tweaks I made to make it my own.
Ingredients: (serves 6-8)
- 300 grams soft tofu
- pinch of sea salt
- 1 tsp pure vanilla extract
- 1 tsp cane sugar
- 125 grams (about 2/3 cup) dairy free semisweet or dark chocolate, melted ( I used Enjoy Life semisweet)
- 1/3 cup + 1tbsp (about 100ml) aquafaba (the liquid from a can of chickpeas)
- ¼ tsp cream of tartar
- Coconut whip for garnishing
- ½ cup full fat coconut cream (get one without guar gum as an ingredient – this emulsifies the coconut cream, preventing it from separating. For coconut whip we want it to separate, because we only want the solid cream that rises to the top of the can.) **chill the can in the fridge the day before you need it!
- 1 tbsp powdered sugar (maple syrup works as well!)
- ¼ tsp pure vanilla extract
- Whip coconut cream until light and fluffy, then mix in vanilla and sweetener.
- Fruit for garnishing
- In a food processer, blend tofu, salt, vanilla, sugar, and melted chocolate, until creamy.
- In a medium bowl (or stand mixer if you have one), combine aquafaba and cream of tartar. Beat with a hand mixer on high for about 3-5 minutes, until firm peaks are forming.
- Scoop chocolate mixture into the aquafaba, and fold together using a spatula. Don’t stir too hard, or the airiness of the mousse will go down!
- When it is fully combined, scoop the mousse into whatever containers you are using to serve it in. I used the glass jars that I saved from my Riviera single serving Coconut Yogurt!
- Chill for at least an hour, until firm.
- Garnish however you like – I made a quick and easy coconut whipped cream
- Scoop solid coconut cream from the chilled can into a bowl, along with the vanilla and powdered sugar. Beat on high until fluffy.
Vegan Chocolate Raspberry Coconut Cups
Coconut and raspberry is suchhhhh a good combo, and mix it with dark chocolate, and you basically have what heaven probably tastes like. The dark chocolate is so rich and creamy, and the raspberry coconut filling is the perfect amount of sweet, with a hint of tart. I definitely recommend using a premium cocoa powder (see ingredients) because it will result in a much better tasting chocolate. I also loved the touch of salt on top – you could also use maldon sea salt flakes! This recipe is from Nutritional Foodie, and I honestly followed it pretty much exactly, but I made my cups in a mini muffin pan instead of a regular muffin pan. Feel free to check out the link to her post, but for the sake of convenience, I will share the recipe below as well!
Ingredients: (makes about 9 large or 24 mini cups)
- ¾ cups unsweetened cocoa powder (**premium cocoa powder has a 22-24% fat content, and will make a much tastier chocolate. Look for cocoa with 1 gram of fat rather than 0.5 grams, per 5 or 6 gram serving.)
- ¾ cup melted coconut oil
- ¼ cup maple syrup
- ¼ tsp sea salt
- 1 cup oats
- 1½ cup shredded unsweetened coconut
- 1 cup thawed frozen raspberries
- 2 tbsp coconut cream (solid cream at the top of the can)
- 1 tsp cane sugar
- 1 tbsp melted coconut oil
- 1 tsp pure vanilla extract
- In a medium bowl, mix cocoa powder, melted coconut oil, maple syrup, and sea salt until smooth.
- Line a muffin pan with paper liners (I really need to invest in some reusables!). If you’re making mini cups like I did, scoop about 1 tsp of chocolate into each cup. For large cups, scoop about 1 tbsp into each. After each cup has chocolate in it, tilt the muffin pan in circular motions so that the chocolate runs up the sides of the paper liners, almost to the top. Place in the freezer for 10 minutes.
- To make the filling, blend oats and coconut in a food processor for about 30 seconds, until fine. Place this mixture in a separate bowl.
- Purée the thawed raspberries in the same food processor until smooth. Add in coconut cream, sugar, melted coconut oil, and vanilla, along with the oat and coconut mixture. Blend again until fully mixed.
- Remove muffin pan from the freezer, and scoop about 1tsp/1tbsp of the filling, depending on the size of cups you are making. Form the filling into a flattened ball, and place in the centre of each cup. Spoon more chocolate on top, making sure the filling is covered. Place back in the freezer for 10 minutes.
- Store in refrigerator until you’re going to eat them, as they might melt a bit!
I hope that you all have a lovely Valentine’s Day, no matter how you’re spending it. And remember, being alone isn’t such a bad thing. Use it as an opportunity to show some love for the important people in your life, and most of all, for yourself. And what better way to do this than a night spent with your besties, indulging in some wine and delicious treats??
With love and lattes,