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Vegan Valentine's recipes from Earth Balance

Sunday, February 14, 2010 Posted by Rita A

Earth Balance Natural Spreads asked me to share these very decadent Vegan Valentines dessert with my readers. Even though I am not a 100% Vegan I do opt for healthy products like Earth Balance.

Here are the recipes:

Vegan Espresso Brownie Sundaes with Fudge Sauce
Nothing says ‘I love you’ more than rich dark chocolate topped with even more rich dark chocolate. And our vegan espresso brownie sundaes are a surefire recipe to your loved one’s heart. Plus, because they’re made without butter or eggs, they offer a heart smart way to show your Valentine how much you care—any time of year.

Serves 12
2/3 cup Earth Balance Buttery Spread or Stick
12 oz. vegan semisweet chocolate chips, divided
3 oz. unsweetened chocolate
1 cup granulated sugar
1 Tbs. egg replacer mixed with 3 Tbs. water (like Bob’s Red Mill)
2 tsp. instant espresso mixed with 3 Tbs. warm water
1 Tbs. vanilla extract
2/3 cup all-purpose flour, plus 3 Tbs.
1 1/2 tsp. baking powder
1/2 tsp. salt
One recipe vegan fudge sauce (see below)
1/3 cup chopped walnuts
Soy or rice ice cream
Raspberries or cherries for garnish

1. Preheat oven to 350°F. Spray 8 X 8 baking pan with cooking spray.
2. Reserve 1 cup chocolate chips. Melt Earth Balance Buttery Spread, remaining chocolate
chips and unsweetened chocolate in a saucepan or double-boiler over medium heat,
stirring until melted. Allow to cool slightly.
3. Whisk in sugar, egg replacer, espresso and vanilla.
4. Sift 2/3 cup flour, baking powder and salt into a mixing bowl. Fold in chocolate mixture and
stir until just mixed.
5. Toss remaining chocolate chips in 3 Tbs. flour and stir into batter. Spread batter into
baking pan. Bake 25 to 30 minutes, until just set. Do not over-bake. Allow to cool and
cover with plastic wrap. Refrigerate until ready to enjoy.
To make sundaes: Cut brownies into bite-sized pieces, place in a sundae glass, and top with ice
cream, fudge sauce, walnuts and a raspberry.
PER SERVING (One brownie with 1/3 cup ice cream, 3 Tbs. fudge sauce and 2 tsp. walnuts and 1
cherry): 285CAL; 3G PROT; 13G TOTAL FAT (2G SAT. FAT); 35G CARB; 0MG CHOL; 144MG
SOD; 2G FIBER; 24G SUGARS

Vegan Fudge Sauce
Makes 1 1/2 cups (12 2 Tbs. servings)
1 cup vanilla soymilk
6 oz. 65% cacao vegan dark chocolate, chopped
1/4 cup sugar
3 Tbs. Earth Balance Buttery Spread
2 tsp. vanilla extract

1. Heat soymilk and chocolate in a saucepan over medium heat.
2. Stir in sugar, Earth Balance Buttery Spread and stir until smooth. Remove from heat and
stir in vanilla extract.
3. Serve warm or cool over ice cream. Refrigerate for up to three weeks.
PER SERVING: 90CAL; 3G PROT; 5G TOTAL FAT (2G SAT. FAT); 14G CARB; 0MG CHOL;
36MG SOD; 1G FIBER; 12G SUGARS

Vegan Lemon Cheesecake with Agave Glazed Berries
Mmmm…so dreamy and delectable, and we’re not talking about your true love! Tantalize the taste
buds of anyone you really care about with our easy-as-pie lemony cheesecake, topped with agaveglazed
berries. Go gluten-free by substituting gluten-free cookies, like gingersnaps or vanilla
wafers, for the graham crackers.
Serves 10
1 1/2 cups graham cracker crumbs (about 16 graham crackers)
3 Tbs. sugar
1/2 tsp. cinnamon
1/4 tsp. salt
1/4 cup Earth Balance Buttery Spread, melted
14 oz. silken tofu
8 oz. vegan cream cheese (like Better Than Cream Cheese), room temperature
1 cup sugar
Juice and zest of one lemon
1 Tbs. vanilla extract
2 Tbs. cornstarch
2 cups mixed berries (strawberries, raspberries, blueberries)
1/4 cup light agave nectar

1. Preheat oven to 350°F. Spray a 9-inch spring-form pan with cooking spray.
2. Stir together graham cracker crumbs with sugar, cinnamon and salt. Add melted Earth
Balance Buttery Spread, stir until the graham cracker crumbs are evenly coated.
3. Press crumbs into a spring-form pan, using a spoon to create an even surface. Set aside.
4. Place tofu, cream cheese and sugar in a food processor. Process 3 to 4 minutes, until
smooth. Add lemon juice and zest, vanilla and cornstarch. Process 1 to 2 minutes until well
mixed.
5. Pour cheesecake batter into the spring-form pan. Tap pan gently on the countertop to
remove any air bubbles. Bake one hour, then turn off the oven and keep the cheesecake in
the oven for 3 hours longer. Remove from oven, cover with plastic wrap and refrigerate
until ready to serve.
6. Mix berries with agave and spoon over the cheesecake.
TIP: To help reduce cracks in the cheesecake, after the cheesecake bakes remove it from
oven and run a knife around the edge of the cake. Return to the oven for three hours. If the
cheesecake cracks, mix 1 cup vegan sour cream with 3 Tbs. sugar and spread it over the top
of the cake. Top with fruit.
PER SERVING: 255CAL; 5G PROT; 22G TOTAL FAT (3G SAT. FAT); 32G CARB; 0MG CHOL;
190MG SOD; 2G FIBER; 19G SUGARS

Watch for a formal review coming soon on Earth Balance products. Enjoy the recipes.

4 comments:

  1. Miss Fanny said...

    Wow, you have some many great things to choose from. I am loving your blog!

  2. Mom of Many said...

    Awww....those look SO good! Thanks for stopping by my place. I love the fact that you have "Jello Week".

  3. sweetpea08 said...

    Looks yummy! Thanks for stopping by from Friday Follow. I am also already following you!

  4. Michelle @ Flying Giggles said...

    Yum! I have to these for my daughter. She gets dessert every Friday night and we have to find dairy free options.