My hubby and I have been together for over 16 years and never had one valentines day. Well, actually we had one accidentally, but that doesn’t count. A few years ago we decided to go to a restaurant as I didn't feel like cooking and it happened to be Valentine. We only noticed when they gave us the special Valentine's menu options….
Why no valentine for us? Well, we think it is a clever marketing strategy to make people spend unnecessary money.
Furthermore, shouldn’t you show some love everyday…. also getting something totally by surprise on a random day is so much more fun, right? Or is that just me?
But hey, not judging here. If this day is special to you, by all means, have the best Valentine's day tomorrow.
And of course for everybody living in Asia and celebrating Chinese New Year (CNY), HAPPY NEW YEAR!
Not sure if it is the same everywhere but it starts tomorrow, lasts three days, but knowing Cambodia it will last until Sunday or Monday.
Looking forward to the madness. How cool is that we get to celebrate New Year 3 times in Cambodia. The first of January one, Chinese New Year, and Khmer New Year.
But let’s talk chocolate… 'cause apart from Valentine and the new year, there is so much to celebrate.
It’s my best friends birthday today… so happy B-day Siegrieke. See ya very soon ;)
Valentine's Day Chocolate Trio ღ ღ ღ
This is my second entry to #veganchocolatecontest hosted by 
- Coconut Jicama Power Balls
- Banana Chocolate Chia Seed Jam Topped With Peanut Caramel
- Dark Chocolate Mashed Potato Fudge
#1 Coconut Jicama Power Balls (makes 14 balls)
Ingredients
- 1/2 cup unsweetened desiccated coconut, lightly toasted for extra flavor
- 1.5 cups grated jicama
- 1/2 cup freshly squeezed orange juice
- ¼ cup raw cane sugar
- Pinch of salt
- Coconut oil
- Raw cacao
For people who don't know jicama.... can best compared to an apple. Same kind of texture and flavor.
Directions
- In a saucepan or pot, mix together the desiccated coconut and grated jicama. Then add the orange juice, raw sugar, and salt. Stir again to make sure everything is well incorporated.
- Now it's time to heat things up over medium heat. Sir constantly (or else it will burn) until a sticky dough forms. This will take anything between 15-30 minutes.
- Transfer the mixture to a plate to cool. When cooled, make little bite-sized balls from the dough. Freeze for at least 1.5 to 2 hours.
- Combine raw cacao and coconut oil until you have your desired chocolate. Add maple syrup to sweeten if needed. I like a very dark chocolatey taste but it is not for everyone. Dip the balls, one at a time, in the chocolate sauce until it is fully coated. Allow any excess to drip back into the bowl and place on a plate or baking paper. Normally the coldness of the balls should cool down the chocolate and freeze it immediately.
- Serve or store in an airtight container in eth fridges. Store in an airtight container in the fridge.
#2 Banana Chocolate Chia Seed Jam Topped With Peanut Caramel
Ingredients
For the banana chocolate chia pudding
- 2 tbsp chia seeds
- 1 ripe banana
- ½ cup plant milk of choice (I used coconut)
1 ½ tbsp raw cacao powder
1 tsp maple syrup
For the peanut caramel
- ¼ cup (Medjool) dates, pitted
- ¼ cup peanut butter (I used homemade)
- ½ cup milk of choice (I used coconut)
FYI: CLICK HERE to learn how to make your own peanut butter
For the crunchy middle layers
- Pistachios, crushed
- Dried mulberries, cranberries, and goji berries
Toppings
- Hemp hearts, coconut flakes, dried mulberries, cranberries, and goji berries
Directions
- Add all chocolate banana pudding ingredients to a blender and process until well incorporated.
- Do the same with the caramel layer.
Spoon half of the chocolate pudding mixture into glasses. I used frozen bananas so my pudding was already thick, if your is still runny, place in the fridge until it is a bit harder before spooning it into your glasses. - Add a crunchy layer and top with another layer of pudding.
- Add peanut caramel layer and store in the fridge until serving time.
- Decorate to your liking… I used hemp hearts, coconut flakes, dried mulberries, cranberries, and goji berries
#3 Dark Chocolate Mashed Potato Fudge
Ingredients
- 1/2 cup mashed potato
- 115 gram or 4 oz vegan dark chocolate, broken into pieces
- Pinch of sea salt
- 2 tbsp maple syrup
- 2 tablespoons plant milk of your choice, I used coconut milk
- 1/4 teaspoon ground cinnamon, or to taste
- 1/4 teaspoon pure vanilla extract
- Toppings: crushed pistachios, coconut flakes, and goji berries
Directions
- Cook potatoes in boiling water. Mash and allow to cool slightly. Add mash to a food processor or blender.
- Using a double boiler system, melt the chocolate, stirring often. When melted, add a pinch of salt to the chocolate and give it a quick stir. Transfer to the blender with the potato mash. Process until smooth mixture.
- Then add the maple syrup, plant milk, vanilla, and cinnamon. Do not add more liquid sweetener like maple as it will affect the texture of the fudge.
- Line a small loaf pan or another dish with plastic or aluminum wrap hanging over the sides. 5. Add the chocolate fudge mixture into the dish and spread out with a spatula.
- Top with your favorite topping or superfoods and cover with plastic foil. I used coconut flakes, crushed pistachios, and goji berries.
- Before slicing, place in the fridge to firm up for a couple of hours.
Happy Valentine's or Chinese New Year. Whichever you will celebrate in the coming days…
ALL CONTENT IS MINE AND ORIGINAL!
PICTURE(s) TAKEN WITH NIKON D5600
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