3 sweet and delicious Valentine's Day dessert recipes to make at home

Here are three recipes to make at home provided by Renata Richardson, a certified culinary nutrition instructor and honours graduate from the Academy of Culinary Nutrition. 

Valentine Chocolate Mousse

Prep time: 10 minutes

Chill time: 2 hours

Serves: 4 portions

Ingredients

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Northumberland County News

• Dec 31, 1969

Northumberland County News

• Dec 31, 1969

• 1 cup liquid from a can of chickpeas (each can has different liquid amounts; you need at least ⅔ cup)
• 2 tbsp icing sugar
• 1 cup dark chocolate chips (alternate: semisweet chocolate chips)

Add-in Options

• 1 tsp vanilla
• 1 tsp instant coffee/espresso powder
• ½ tsp cinnamon

Garnish

• A Valentine chocolate heart
• Cinnamon hearts
• A drizzle of caramel
• Chocolate shavings
• Berries

How it’s made

1. Melt the chocolate chips in a double boiler on the stove top, stirring constantly until smooth and liquidy, or in the microwave, in 20-second intervals, stirring after each 20 seconds until the chocolate is smooth and liquidy. Set aside to cool while you do the next step.
2. Pour the chickpea liquid into a 4-cup measuring cup or larger, or medium tall bowl, as the mixture expands as it is whipped. I use a hand-held immersion whisk or a regular electric hand-mixer.
3. Whip on low for 1 minute, then on medium for 6-8 minutes longer. The liquid will start to create a foam then will thicken and become frothy. Ultimately you will see soft peaks form when you stop the mixer.
4. Add the icing sugar and whip for another minute.
5. Add in the melted chocolate and whip on low until the chocolate is smoothly incorporated into the aquafaba.
6. It is delicious as it is right now, but if you wish, add the optional ingredients you wish now, whipping on low until blended smooth.

Serving

Pour into serving dishes. Chill in the fridge for 2 hours.

Serve the mousse plain or add garnish.

No-Bake Date & Nut Bars

Prep time: 10 minutes

Makes: 8-10 bars/12-16 squares

Ingredients

• 12 dates — pitted
• 1 cup whole raw almonds
• ¼ cup all-natural peanut butter
• 2 tbps water
• 1 ½ tsp cinnamon
• 1 tsp vanilla
• ⅔ cup chocolate chips
• 2 tbsp peanut butter
• 1 tbsp coconut oil
• Coarse grain sea salt
• Chopped almonds — optional

How it’s made

1. Prepare a loaf-sized pan by lining it with parchment paper.

• Soften the dates by soaking them in hot water for 15 minutes, or microwaving the dates in water for 90 seconds. Drain.
• Add the dates, almonds, peanut butter, water, cinnamon and vanilla to your food processor. Whirl until it starts to clump and form a ball. If it is too dry, drizzle 1 tablespoon at a time of water through the spout at the top, while whirling.
• Spread the mixture in the pan, pressing it down evenly.
• In a microwave safe bowl in 30-second increments, or in a small pot on low heat on the stove top, melt the chocolate, peanut butter and coconut oil, stir until very smooth.
• Pour the melted chocolate mixture over the date/nut base in the pan. Swirl the pan to spread the chocolate to cover the base.
• Sprinkle with the sea salt and chopped nuts (if using).
• Put the pan in the fridge for the bars to firm up and the chocolate to harden — minimum 2 hours.
• Remove from the pan and cut into bars or squares with a sharp knife, or into hearts with a cookie cutter.
• Store the treats in the fridge in an airtight container.

Blueberry Muffin Coffee Cake

Prep time: 10 minutes

Bake time: 50 minutes

Serves: 10 to 12 portions

Ingredients

• ½ cup butter — dairy or vegan
• ½ cup brown sugar
• ¼ cup maple syrup
• 1 ½ tsp vanilla
• 2 eggs
• 2 tbsp fresh lemon juice
• 2 tbsp lemon zest
• 1 ½ cups flour — wheat or gluten free
• ½ cup oat flour — whirl oats in a food processor to a flour consistency
• 2 tsp baking powder
• ⅔ cup oat milk — alternate: dairy milk or another non-dairy milk
• 1 ½ cups blueberries — fresh or frozen — do not thaw if using frozen
• Icing sugar — for dusting

How it’s made

1. Preheat your oven to 350 F.
2. Line the bottom of a 10 1/2-inch or 11-inch spring form with parchment paper. Grease and bread crumb the paper and sides of the pan. Set aside.
3. In a large bowl, mix the butter, sugar and maple syrup until well combined and fluffy. Add the eggs and vanilla, mix, then add lemon juice and zest and mix again until it’s well combined.
4. In a medium bowl, mix the flour, oat flour and baking powder together.
5. Alternately, add half dry ingredients and half milk, stirring after each until well combined.
6. Gently fold in the blueberries.
7. Spoon evenly into your pan. Add some additional blueberries and lemon zest on top.
8. Bake for 50 minutes and check for how well done it is. Insert a sharp knife into the cake — if not done, bake in increments of three minutes until done.
9. Remove from the oven, cool for 15 minutes to serve warm. Slide a knife around the edge of the pan to avoid the cake sticking when you release the rim.
10. Dust with icing sugar.
11. Serve with a dollop of yogurt, dairy or coconut whipping cream and additional blueberries.