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His and Hers Vegan Valentine Parfaits

vegan valentine recipes, Sugar free Valentine's treats, Modern Food Stories, healthy breakfast recipe, food photography

I’m a hopeless romantic but when it comes to Valentine’s Day i’m not really one for shop bought gifts. Guilty secret … I’m a feeder. I love to shower my loved ones with delicious, healthy food. His and Hers vegan Valentine Parfaits. Vanilla Chocolate Crunch Parfait and Raspberry Pomegranate Swirl. Mr B’s little face when these appeared for the taste test. Like a 5 year old on Christmas morning… just 37 years on!

Which is for him and which is for her? What would you choose?

vegan valentine recipes, Sugar free Valentine's treats, Modern Food Stories, healthy breakfast recipe, food photography
vegan valentine recipes, Sugar free Valentine's treats, Modern Food Stories, healthy breakfast recipe, food photography
His and Hers Vegan Valentine Parfaits
Overview
Serves:
2
Cooking Time: 10 minutes
Vanilla Chocolate Crunch Parfait
  • 125 g coconut yoghurt (I like Coyo)
  • 1/2 tsp vanilla powder
  • 50 g cacao butter or you can use dark chocolate but be mindful of the sugar added
  • 20 g raw cacao powder
  • 1/2 - 1 tsp honey or to taste
  • 1 tbsp shelled hemp seeds
  • 1 tbsp raw cacao nibs
Raspberry and Pomegranate Swirl
  • 126 g coconut yoghurt (option to use Greek instead of coconut if you're not dairy free)
  • 60 g raspberries
  • 30 g pomegranate
  • 2 tsp desiccated coconut (I like Coconut Merchant)
Method
Vanilla Chocolate Crunch Parfait
  • Fill a saucepan with 1 cup of boiling water. Add the cacao butter to a large glass bowl and place into the pan. On a low heat, stir the cacao butter until fully melted. (Don't let the water bubble over into the cacao butter.) Turn off the heat.
  • Stir the cacao powder into the cacao butter until combined. Add the honey to taste plus optional tiny pinch of salt. Check it’s to your desired sweetness or adjust accordingly. Remove the chocolate bowl from the pan of water.
  • Spoon a layer of melted chocolate into the bottom of the glass. Layer with yoghurt and top with shelled hemp seeds, raw cacao nibs and a drizzle with more chocolate.
Raspberry and Pomegranate Swirl
  • Pulse the raspberries in a blender until pureed. Don't over do it, you don't want them watery. Save a few whole to decorate the top.
  • Add a layer of raspberry puree to the base of a glass. Layer with yoghurt, pomegranates and top with raspberries and a sprinkling of desiccated coconut.
Print Recipe
Overview
Serves:
2
Cooking Time: 10 minutes
Vanilla Chocolate Crunch Parfait
  • 125 g coconut yoghurt (I like Coyo)
  • 1/2 tsp vanilla powder
  • 50 g cacao butter or you can use dark chocolate but be mindful of the sugar added
  • 20 g raw cacao powder
  • 1/2 - 1 tsp honey or to taste
  • 1 tbsp shelled hemp seeds
  • 1 tbsp raw cacao nibs
Raspberry and Pomegranate Swirl
  • 126 g coconut yoghurt (option to use Greek instead of coconut if you're not dairy free)
  • 60 g raspberries
  • 30 g pomegranate
  • 2 tsp desiccated coconut (I like Coconut Merchant)
Method
Vanilla Chocolate Crunch Parfait
  • Fill a saucepan with 1 cup of boiling water. Add the cacao butter to a large glass bowl and place into the pan. On a low heat, stir the cacao butter until fully melted. (Don't let the water bubble over into the cacao butter.) Turn off the heat.
  • Stir the cacao powder into the cacao butter until combined. Add the honey to taste plus optional tiny pinch of salt. Check it’s to your desired sweetness or adjust accordingly. Remove the chocolate bowl from the pan of water.
  • Spoon a layer of melted chocolate into the bottom of the glass. Layer with yoghurt and top with shelled hemp seeds, raw cacao nibs and a drizzle with more chocolate.
Raspberry and Pomegranate Swirl
  • Pulse the raspberries in a blender until pureed. Don't over do it, you don't want them watery. Save a few whole to decorate the top.
  • Add a layer of raspberry puree to the base of a glass. Layer with yoghurt, pomegranates and top with raspberries and a sprinkling of desiccated coconut.
Print Recipe
vegan valentine recipes, Sugar free Valentine's treats, Modern Food Stories, healthy breakfast recipe, food photography
I passionately believe we should all be able to enjoy our favourite foods even if you have an allergy or intolerance. You just have to get creative! That’s where the girls and me from the Free From Collective can help.
We’re a bunch of passionate foodies on a mission to make Free From food healthy and easy. We all put our own spin on Free From, for me it’s free from refined sugar, grains, gluten and dairy.
Make sure you check out their Valentine’s recipes too below. These girls melt my heart everyday with their creativity, passion and love. Hop over and say hello to them. They’d love to meet you. Jo x

#Freefromvalentine recipes

The Best Gluten-Free All Butter Shortbread from Vicki at The Free From Fairy (GF, EF, NF, SF, Low Fodmap, Low Sugar)
Creamy Vegan Tiramisu Dessert (Top 14 free) from Midge at Peachicks Bakery (DF, EF, GF, NF, PF, SyF & Ve)
Vegan Valentines Biscuits from Emma at Free From Farmhouse (Ve, DF, SF, NF EF)
Raspberry Coconut Dark Chocolate Hearts from Nova at Cherished by Me (Ve, DF, GF, NF, EF, SF)
Fruit and Nut Chocolate Truffles from Rebecca at Glutarama (GF, DF, EG, SF, Ve)

More to come from

Lauren at Dilan and Me

I love healthy food…

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