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vegan, sweet · February 7, 2015

14 Chocolate + Berry Recipes to Love • Valentine’s Day

Valentine’s Day as told by food is a combination of berries and chocolate in my opinion. The colors are perfect, the flavors are rich, and both berries and chocolate nurture your body with some nutrient-love. Berries of all kinds give your body a big vitamin-filled hug, and chocolate delivers an antioxidant kiss.

This is my first Valentine’s Day as a blogger, so I can’t create a huge round-up of Valentine’s recipes from my own archives. Instead I turned to some of my favorite bloggers and Youtubers to compile a berry beautiful collection of fruity recipes for you!

In the name of loving yourself, your body, and your tastebuds this Valentine’s Day, here are 14 berry, chocolate, or berry + chocolate treats created by myself and other wonderful bloggers to spread the vegan love to you. 

14 Chocolate + Berry Desserts to Love

1. Chocolate Cherry Tart for Two ♥ Win-Win Food

{no sugar but still very sweet} {no sugar but still very sweet}

2. Chia Chocolate Pomegranate Pudding with Coconut Whip ♥ The Glowing Fridge

{layers of sweet, spoonable goodness} {layers of sweet, spoonable goodness}

3. Red Velvet Banana Ice Cream ♥ Stephanie de Bourmont

{to the beet of your heart} {to the beet of your heart}

4. Raw Carob Mini Cakes ♥ Shine With Nature

{cacao-free creations} {cacao-free creations}

5. Chocolate Raspberry Heartcakes ♥ Strength and Sunshine

{morning chocolate madness} {morning chocolate madness}

6. Chocolate Mulberry Crispy covered Cherries ♥ Live Pure

{2 berries, one perfect bite} {2 berries, one perfect bite}

7. DIY Fruit Roll-Ups ♥ Unconventional Baker

{roll em' cut' em mark em' with a ♥} {roll em’ cut’ em mark em’ with a ♥}

8. (Low Fat) Chocolate Cake with (Sugar Free) Raspberry Glaze ♥ Ceara’s Kitchen

{there might just be a sweet potato in there} {there might just be a sweet potato in there}

9. Oil & Gluten Free Blueberry “Donuts” ♥ Gastrawnomica

{blueberries might not be red, but even though they're blue, I couldn't leave these out, because donuts I love you} {blueberries might not be red, but even though they’re blue, I couldn’t leave these out, because donuts I love you}

10. Raw Strawberry Pie ♥ Shine With Nature

{a passion for pie} {a passion for pie}

11. Cheeky Bowl ♥ The Mindful Kitchen

{for the love of chocolate and chia} {for the love of chocolate and chia}

12. Black Forest Brownies ♥ Me!!

{this one's for you cupid, because cherubs love cherries} {this one’s for you cupid, because cherubs love cherries}

13. Chocolate Cake Unpops with Strawberry Frosting ♥ Me Again!

{small size, big heart} {small size, big heart}

14. Cacao Fruit Salad ♥ Still Me

{my long lost love from the early FF days} {my long lost love from the early FF days}

Silly captions inspired by those terrible conversation hearts I threw away after every elementary school Valentine’s Day party.

And if you missed them, check out my Valentine’s recipes from earlier this week!

Neapolitan Chia Parfait Neapolitan Chia Parfait Chocolate Lava Loaf with Strawberry Love Chocolate Lava Loaf with Strawberry Love

Even though it may sound cliche in a Valentine’s Day post, I really do love you guys. I love reading your comments and seeing your pictures and connecting with you all over the internet. And I show my love to you through lots of fruit, chocolate, silly posts like this, and occasionally getting a bit cheesy.

♥ Happy Valentine’s Day ♥

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In: vegan, sweet · Tagged: berry, cherry, chocolate, dessert, holiday, roundup, valentines

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Comments

  1. Rebecca Pytell says

    February 13, 2015 at 2:54 pm

    Hehehehe, I spy my ugly old picture of heartcakes! (Chocolate madness for sure 😉 Swimming in chocolate…..that would actually be a damn good V-day activity!)XOXOXOXO Thank you love and I hope you have a LOVELY V-Day!

    Reply
    • Natalie Thomas says

      February 13, 2015 at 3:46 pm

      Forget the photography, they’re heart shaped chocolate berry pancakes how could I now include them?! Yes swimming in chocolate sounds like the ultimate V-day activity…we’re getting a little Willy Wonka-esque don’t you think 😉 XOXO Happy Valentine’s Day!!

      Reply
  2. Audrey @ Unconventional Baker says

    February 14, 2015 at 7:38 am

    {roll em’ cut’ em mark em’ with a } — Aw, I love that! Thanks for sharing, Natalie 🙂

    Reply
    • Natalie Thomas says

      February 14, 2015 at 1:25 pm

      Haha 😀 My inner goofball came out a little in this post!

      Reply
  3. Leah M @ love me, feed me says

    February 13, 2016 at 5:06 pm

    I’m so in love with all of these!! Maybe I should spend my Valentines Day making them all for myself 😉
    (also why does your comment box hate me?! it never saves my info 🙁 )

    Reply
    • [email protected] says

      February 13, 2016 at 5:31 pm

      Oh no, comment box isn’t in the Valentine’s day spirit 🙁 You could spend all day making them all, or just extend it to valentines 2 weeks and have a treat each day!

      Reply
  4. Margaux says

    February 13, 2016 at 7:15 pm

    I don’t know what I would eat first…. does everything count? YUM!

    Reply
    • [email protected] says

      February 13, 2016 at 9:40 pm

      It’s an impossible decision, definitely go for the EVERYTHING!!! Thanks girl <3

      Reply

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Blueberry Walnut Coffee Cake! THE coffee cake for Blueberry Walnut Coffee Cake! THE coffee cake for cozy mornings while we count down days until spring☀️ Vegan and grain-free with an ultra moist fluffy crumb! Recipe below…

Cake
-3/4 cup (180g) non-dairy yogurt
-1/2 cup (125g) almond butter or tahini
-1/2 cup (160g) maple syrup
-1 tsp vanilla extract
-1/3 cup (40g) coconut flour
-1/3 cup (40g) tapioca flour
-2 tsp baking powder
-1/4 tsp salt
-1 cup blueberries (fresh or frozen)
Streusel
-1/4 cup (50g) coconut oil
-1/4 cup (35g) coconut sugar
-2 tbsp (15g) coconut flour
-1 tsp cinnamon
-1/4 cup (30g) chopped walnuts

Preheat the oven to 350F. Whisk together yogurt, nut butter, maple syrup, and vanilla. Add dry ingredients and mix to combine. Gently fold in the berries. Spread into a greased or lined baking dish (mine was 9x6”). In a small bowl combine all the crumble ingredients. Mix with a fork until clumpy. Sprinkle evenly over the top of the cake batter and press in gently. Bake for 38-40 minutes (the center should feel firm to the touch when it’s done). Remove from the oven, cool for at least 30 minutes before slicing.

#veganbaking #coffeecake #glutenfreevegan #brunchrecipes
Some recipes are worth splurging on dairy-free whi Some recipes are worth splurging on dairy-free white chocolate and this is DEFINITELY one of them🤎🤍 That decadent chocolate + peanut butter + coconut middle 1000% deserves the creamy coating and sprinkle finish, trust me💗 Recipe below…

Vegan White Chocolate Valentine’s Truffles
-1 package @emmysorganics Dark Cacao Coconut Cookies
-1/4 cup (65g) almond or peanut butter
-1/3 cup (60g) dark chocolate chips, melted
-Pinch of salt
-1/2 tsp vanilla extract
-8oz vegan white chocolate.
-Optional: natural pink sprinkles + 1/4 cup more melted dark chocolate for topping

Melt the white chocolate. Pour a small spoonful into the bottom of each cavity of the mold, and tilt to coat the bottom and up the sides of each heart. Freeze. Set aside the remaining white chocolate. Melt the dark chocolate chips. In a food processor combine the Dark Cacao Coconut Cookies, almond/peanut butter, melted chocolate, salt, and vanilla. Process until smooth, it should be the consistency of a thick brownie batter. Place about 2 tsps of the chocolate mixture into each heart and press to flatten. Cover with remaining melted white chocolate. Chill until chocolate is set. Carefully remove from the molds. Optionally drizzle with more dark chocolate and top with sprinkles. Enjoy!

#veganchocolate #valentinesrecipes #vegantruffles #healthydesserts
Its #nationalmedjooldateday 🥳🥳 I have wayyyy Its #nationalmedjooldateday 🥳🥳 I have wayyyyyy too many medjool recipes on the blog to mention, so I picked this friday-easy, highly-fudgy, personal fave: No-Bake Vegan Chocolate Cream Pie!

Four ingredient chocolate crumb crust. Three ingredient date-sweetened cream filling. Its truly TOO simple and TOO good❤️

Crust
-2 cups almonds (or nuts of choice)
-1/2 cup cocoa powder
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-1/4 cup coconut oil
Filling
-12oz unsweetened chocolate, melted
-3 cups non-dairy milk 
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Blend almonds, cocoa powder, and salt. Add the coconut oil. Blend until the texture is moist and crumbly. Press into the bottom of a pie pan and up the sides.

Blend the milk and dates on high until very smooth. Add melted chocolate and blend until combined. Pour into the crust and smooth the top. Refrigerate (creamier more like a pudding/mud pie) or freeze (firmer texture) overnight, or for at least 8 hours. Slice and enjoy!

https://feastingonfruit.com/no-bake-vegan-chocolate-cream-pie-2/
Channeling sweet summer energy into this chilly wi Channeling sweet summer energy into this chilly winter week with a Dark Chocolate Raspberry Cheesecake Bar closeup🍫❤️ Swap in any berry you love (big big fan of the tart raspberry tang though😋), but you need a bite of this lush dairy-free filling on top of @emmysorganics dark cacao cookie crust situation. Recipe below…

Crust
-1 package Emmy’s Organics Dark Cacao Cookies
-1/4 cup (30g) almond flour
-2 tbsp (50g) coconut oil
Filling
-2 cups (360g) raw cashews, soaked 3+ hours then drained
-1 cup (240g) full fat coconut milk
-1/3 cup (105g) maple syrup
-2 tbsp lemon juice
-1 tbsp lemon zest
-1 tsp vanilla extract
Swirl
-1 1/2 cup (180g) fresh raspberries
-2 tbsp coconut sugar
-1-2 tbsp water

Combine crust ingredients in a food processor. Process until cookies are broken down and mixture begins to clump together. Press firmly into the bottom of a loaf pan lined with parchment paper. Blend the filling ingredients until very smooth and creamy. Pour on top of the crust. Combine berries, coconut sugar, and water in a small saucepan. Simmer over medium-high heat for 5-7 minutes stirring frequently until it begins to thicken and become syrupy. Smash with a fork until the berries are mostly broken down.  Spoon on top of the cheesecake mixture and use the back of a spoon to swirl. Freeze overnight. Slice into bars and enjoy. Keep leftovers in the freezer. 

#nobakecheesecake #veganrecipes #healthydessert
Spiced Chocolate Chip Cookie Brittle! Think: choco Spiced Chocolate Chip Cookie Brittle! Think: chocolate chip cookie but ULTRA thin and crispy with a layer of dark chocolate underneath and a touch of holiday spice🍪🎄The combination of almond flour and yummy @sunbutter makes this brittle rich and “buttery”😋 Plus vegan, grain-free, and exceptionally giftable! 

New recipe on the blog! Link in my bio✨ https://feastingonfruit.com/spiced-chocolate-chip-cookie-brittle/

#vegancookies #christmascookies #holidaybaking #cookiebrittle #glutenfreebaking #feedfeed #veganpaleo
Is it even christmas time without a gingerbread cu Is it even christmas time without a gingerbread cutout cookie + sprinkles moment??🎄

This is my fave vegan and paleo recipe—super moist and tender with almond flour, heavy on the molasses, with a pop of lemon, and they’re oil-free!

Ingredients
-1/2 cup coconut sugar
-1/4 cup almond butter (or any nut/seed butter)
-1/4 cup molasses
-1 tbsp lemon juice
-2 tsps ginger
-1 tsp cinnamon
-1/4 tsp cloves
-1/2 tsp baking soda
-1 tsp vanilla extract
-2 cups almond flour (oat flour option linked in my bio!)

Whisk coconut sugar, almond butter, molasses, and lemon juice until combined. Add the rest of the ingredients and mix/knead to form a ball of dough. Roll out the dough to 1/4 inch thickness between two pieces of wax paper. Chill dough flat for 30 minutes. Cutout cookies with a cookie cutter, then use a spatula to carefully transfer to a baking sheet lined with parchment paper. Bake for 10 minutes at 350F or until golden around the edges. You can re-roll/cut the excess dough. Cool completely. Decorate (I used melted coconut butter + matcha for the “glaze”) and enjoy!

https://feastingonfruit.com/gingerbread-cutout-cookies/
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Blend everything except the cookies in a high speed blender or food processor until creamy and smooth. Add half of the cookie crumbles. Blend briefly to combine. Spread into a shallow pan or dish. Sprinkle more cookie crumbles on top. Freeze for at least 2 hours. Scoop into bowls, top with more cookies, enjoy!

https://feastingonfruit.com/gingerbread-nice-cream/

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