Valentine’s Day Archives - Forks Over Knives

Cherry Berry Whoopie Pies

Kathryn Hendrix, RDN, LD — Mon, 21 Apr 2025 17:14:58 +0000

These delicious whoopie pies are a healthy twist on Maine’s classic dessert and are ideal for a special occasion. Cherry-almond cookies sandwich a bright and fluffy berry cream filling. Aquafaba (liquid from a can of chickpeas) whips up into a frothy cream, while freeze-dried mixed berries add tang. Note: You’ll want to serve these within two hours of assembling them, but you can make the cookies and filling ahead of time (see tip, below).

Tips

To make ahead: Simply refrigerate the cookies and the filling in separate airtight containers for up to 24 hours. Assemble and let the cookies come to room temperature before serving.

For more inspiration, check out these tasty ideas:

Yield: Makes 12 whoopie pies

Time: 60 minutes

⅔ cup unsweetened black cherry juice
3 tablespoons flaxseed meal
2 cups white whole wheat flour
1½ teaspoons regular or sodium-free baking powder
½ teaspoon sea salt
¼ cup pure maple syrup
½ cup unsweetened applesauce
2 tablespoons almond butter
1 tablespoon pure vanilla extract
1 teaspoon pure almond extract
1 cup pitted and snipped fresh or frozen cherries (about 18 cherries)
¾ cup freeze-dried mixed berries (⅝ oz.)
¼ cup aquafaba (liquid from canned no-salt-added-chickpeas)
1 tablespoon pure cane sugar

Instructions

Preheat oven to 375°F. Line two large baking sheets with parchment paper. In a small bowl stir together cherry juice and flaxseed meal; let stand 5 minutes. In a large bowl stir together flour, baking powder, and salt.
In a medium bowl stir together flaxseed mixture and the next five ingredients (through almond extract) until well combined. Add to flour mixture; stir until combined. Stir in fresh or frozen cherries. Spoon 1½-tablespoon portions of batter onto prepared baking sheets, spacing 2 inches apart. Using wet hands, flatten each portion.
Bake 10 to 12 minutes or until set. Cool cookies on baking sheets 10 minutes. Transfer to a wire rack. Cool completely.
For filling, in a small food processor process freeze-dried berries to a fine powder. (You will have about 3 tablespoon powder.)
In a medium bowl combine aquafaba, sugar, and berry powder. Stir until sugar is dissolved. Beat with a mixer on medium to high until foamy. Continue beating on high 5 minutes or until stiff peaks form (tips stand straight).
To assemble whoopie pies, spread filling over the flat sides of half of the cookies. Gently press the flat sides of the remaining cookies against filling. Serve within 2 hours.

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Blueberry Cheesecake Bars

Kathryn Hendrix, RDN, LD — Thu, 10 Apr 2025 17:28:35 +0000

These impressive vegan lemon cheesecake bars are perfect for making ahead and serving on a special occasion, such as Mother’s Day or Valentine’s Day. The date-sweetened crust includes sunflower butter for richness, while the creamy, lemon-infused filling features cashews and white sweet potato. A fresh blueberry sauce finishes the dessert. To ensure clearly defined layers, be sure to chill the crust, lemon cream, and blueberry topping before assembling, then allow at least an hour to chill before serving.

Sweet potato mash: For 2 cups mashed sweet potatoes, prick two 10-oz. unpeeled white sweet potatoes with a fork. Microwave on high 5 to 7 minutes or until tender. Halve potatoes and scoop out pulp into a small bowl; discard skin. Mash potato pulp with a potato masher until smooth. Measure 2 cups mashed sweet potatoes.

For more inspiration, check out these tasty ideas:

Yield: Makes 12 bars

Time: 4 hours

20 pitted Deglet Noor dates (6 oz.), chopped
2 lemons
1 tablespoon flaxseed meal
1 cup brown rice flour
1 teaspoon baking soda
¼ teaspoon ground nutmeg
¼ teaspoon sea salt
2 tablespoons sunflower butter
1 tablespoon pure vanilla extract
2 tablespoons raw, unsalted cashews
½ cup unsweetened, unflavored plant-based milk, plus more if needed
½ cup pure maple syrup
2 cups mashed white sweet potatoes (see tip, recipe intro)
4 teaspoons arrowroot powder
2¼ cups fresh blueberries

Instructions

Preheat oven to 400°F. Line an 8-inch square baking pan with parchment paper. Place the dates in a small bowl; add boiling water to cover. Let soak 10 minutes; drain well. Remove 5 teaspoons zest and squeeze 6 tablespoons juice from lemons. In another small bowl combine 3 tablespoons of the lemon juice and the flaxseed meal. Let stand 5 minutes.
In a large bowl stir together flour, 1 tablespoon of the lemon zest, the baking soda, nutmeg, and salt.
In a food processor combine soaked dates, flaxseed mixture, sunflower butter, and 2 teaspoons of the vanilla; process until smooth. Add date mixture to flour mixture; stir until well incorporated. (You may need to knead the dough a bit to combine.) Press evenly into the prepared pan. Bake 20 minutes or until set and lightly golden. Cool completely on a wire rack (1½ hours).
For lemon cream, soak cashews in enough very hot water to cover 15 minutes; drain and rinse. In a food processor or blender combine cashews, milk, ¼ cup of the maple syrup, 2 tablespoons of the lemon juice, and the remaining 2 teaspoons lemon zest and 1 teaspoon vanilla. Cover and blend 2 minutes or until very smooth. Add sweet potatoes; cover and blend until smooth, adding more milk, 1 tablespoon at a time, as needed to achieve desired consistency. Cover and chill at least 1 hour or up to 5 days.
For blueberry topping, in a medium saucepan whisk together the remaining ¼ cup maple syrup and 1 tablespoon lemon juice with the arrowroot powder until smooth. Stir in 2 cups of the blueberries. Cook and stir over medium just until bubbly. Remove from heat; mash berries lightly with a potato masher or fork. Cover and cool completely, 1½ hours. Chill until ready to assemble bars.
To assemble bars, spread chilled lemon cream over cooled crust. Top evenly with blueberry filling. Chill assembled bars at least 1 hour before slicing.
To serve, slice bars and garnish with remaining blueberries. Bars will keep in the refrigerator up to 3 days.

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Chef Bai’s Oat Chocolate Put-on-Everything Sauce

Chef Bai — Wed, 12 Feb 2025 19:18:49 +0000

This silky smooth vegan chocolate sauce from Chef Bai (aka Bailey Ruskus) has a rich chocolate flavor thanks to cacao powder, homemade almond milk, and pure maple syrup to sweeten. “For a long time, breaking up with dairy meant breaking up with milk chocolate,” Chef Bai writes in her new cookbook, Breaking Up with Dairy. “FINALLY, we get to have our milk chocolate.” The vegan chef says she stores this sauce in a squeeze bottle and drizzles it on nice cream, cakes, and more. It also makes a great dip for fresh strawberries, bananas, and other fruit. Try the recipe and check out our Q&A with Bai here!

Gluten-free version: This recipe is gluten-free if you use certified gluten-free oat flour.

Chef Bai’s No-Strain Almond Milk

For the best results, Chef Bai recommends making your own almond milk from scratch using her easy, no-strain recipe: Combine 4 large pitted Medjool dates, ¾ cup raw almonds, ¼ teaspoon salt, and 4 cups water in a high-powered blender and blend on high speed for 1 to 3 minutes. Pour into a Mason jar and refrigerate. Enjoy within 5 to 7 days.

If using store-bought milk: Please note that if using store-bought milk and opting for an unsweetened variety, your sauce may not be quite as sweet as if you used Chef Bai’s No-Strain Almond Milk recipe above. You can dial up the maple syrup slightly to help account for this.

From Breaking Up with Dairy: 100 Indulgent Plant-Based Recipes for Cheese (and Butter, Cream, and Milk) Lovers Everywhere

Yield: Makes 2 cups

Time: 20 minutes

2 cups No-Strain Almond Milk (recipe above) or store-bought plant-based milk of your choice*
¾ cup unsweetened cacao powder
¼ cup pure maple syrup
2 teaspoons oat flour

Instructions

Combine all ingredients in a medium-size saucepan over medium-low heat, and whisk well. Cook, stirring periodically, for 13 to 15 minutes; if at some point it gets too hot and bubbles over, just lower the heat a bit and whisk to reduce the bubbles. It will reduce a bit and thicken as it cooks. Remove from the heat and let cool completely. Store in an airtight container in the fridge for 7 days. This will thicken a bit once refrigerated but will still pour beautifully once it’s chilled.

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Rose Tahini Granola

Jenné Claiborne — Wed, 29 Jan 2025 18:35:05 +0000

This recipe is excerpted from Sweet Potato Soul Vegan Vibes by Jenné Claiborne. Check out our interview with Claiborne to learn more about the book!

Looking for a sweet, heart-healthy treat for a loved one, Galentine, or yourself this Valentine’s Day (or any day)? This rosy granola is just the thing. Rose shines brightest when it’s the focal point of a recipe—surrounded by more subtle, albeit equally divine, flavors and ingredients—and this rose tahini granola does just that.

Instead of oil, this recipe uses tahini (sesame seed paste) to give the granola a toasty crunch as it bakes. It also adds protein, fiber, and calcium to this morning delight. Enjoy it with some unsweetened plant-based milk and fresh berries. Or pack it in a Mason jar and wrap it in a bow for a gift-worthy presentation!

Gluten-free version: To make this gluten-free, use certified gluten-free rolled oats.

Copyright © 2025 by Jenné Claiborne. Used by permission of Rodale Books, an imprint of Random House, a division of Penguin Random House LLC, New York. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

Yield: Makes 4 cups

Time: 50 minutes

½ cup tahini
⅓ cup pure maple syrup
1 teaspoon pure vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon sea salt
2 cups old-fashioned rolled oats
½ cup pistachios or other nuts or seeds
½ cup dried rose petals

Instructions

Preheat the oven to 350°F. Line a baking sheet with parchment paper.
In a large bowl, combine the tahini, maple syrup, vanilla, cinnamon, and sea salt. Stir well. Stir in the oats and pistachios. Spread evenly onto the baking sheet in a thin layer. It will be very sticky.
Bake for 10 minutes.
Remove from the oven to flip and stir. Bake for another 5 minutes.
Allow the granola to cool for about 20 minutes (good luck, but it is worth the wait). Once cool, toss the granola with the dried rose petals and serve.

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Silky Vegan Chocolate Ganache Tart

Mary Margaret Chappell — Tue, 31 Dec 2024 16:41:00 +0000

This spectacular vegan chocolate ganache tart is perfect for birthdays, Valentine’s Day, Mother’s Day, or any celebration table. Chocolate ganache, traditionally made with heavy cream and melted chocolate, can really weight you down. This healthier version uses cocoa powder, a modest amount of vegan chocolate chips, and plant-based milk to create a dark chocolaty filling for this stunning tart. Dates provide natural sweetness and a nutty oat-almond crust balances the silky smooth filling. The garnish of tangy fresh berries is optional but looks sensational and cuts the chocolatey richness so that every forkful is a delicious balance of earthy, sweet, and juicy. Allow at least two hours for this stunning dessert to chill before serving.

Tip

Gluten-free version: To make this tart gluten-free, use certified gluten-free rolled oats, oat flour, plant milk, and chocolate chips.

For more inspiration, check out these tasty ideas:

Yield: Makes one 8-inch tart

Time: 2 hours 60 minutes

¾ cup rolled oats (see gluten-free tip, recipe intro)
¾ cup oat flour (see gluten-free tip, recipe intro)
1 cup plus 4 to 5 tablespoons unsweetened, unflavored oat milk or other plant-based milk
2 tablespoons almond butter
2 tablespoons pure cane sugar
⅛ teaspoon sea salt
1 cup pitted dates
⅓ cup unsweetened cocoa powder
2 tablespoons unsweetened dairy-free chocolate chips (see gluten-free tip, recipe intro)
1 teaspoon pure vanilla extract
Fresh raspberries and/or sweet cherries (optional)

Instructions

Preheat oven to 350°F. Line the bottom of an 8-inch tart pan with parchment paper.
For crust, in a medium bowl stir together the oats, oat flour, 4 tablespoons of milk, the almond butter, sugar, and sea salt until fully combined. (Add more milk as needed to just bring dough together.) Press dough into the prepared tart pan.
Bake 45 minutes or until crust is browned and begins to pull away from sides of pan. Let cool. Remove crust from tart pan and place on a serving platter.
For filling, in a high-speed blender or food processor combine dates, cocoa powder, and chocolate chips. Heat 1 cup milk in a microwave 90 seconds or until steaming but not boiling. Pour milk over date mixture and let stand 5 minutes. Cover and process 60 seconds or until completely smooth. Add vanilla; cover and process until incorporated.
Pour filling into the cooled crust. Chill 2 hours or until filling is set. If you like, top servings with raspberries and/or cherries.

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Chocolate Mint Kiss Cookies

Kathryn Hendrix, RDN, LD — Mon, 02 Dec 2024 18:21:15 +0000

Perfect for special occasions, these vegan meringue-topped chocolate mint kiss cookies won’t last long. Your guests will never guess the secret ingredient: canned chickpeas! The dense, chocolaty cookie, which includes blended chickpeas, date paste, cocoa powder, and vegan chocolate chips, is delicious all on its own. Cacao nibs are stirred into the batter, deepening the chocolate flavor. The “kiss” is a puffy, mint-flavored meringue that leverages the viscous power of aquafaba, the liquid from the canned chickpeas. The best way to store these supremely munchable cookies is on a plate; when stored in an airtight container, they become very delicate and crumbly.

Tips

Low and slow: These meringue-topped treats are cooked in a cool oven (200°F) for 1½ to 2 hours. For a chewier meringue, opt for the shorter cooking time.

For more inspiration, check out these tasty ideas:

Gingerbread Cookies
Jam Dot Holiday Cookies
Fruit & Spice Cookies
Sesame Date Cookies with Golden Turmeric Milk

Yield: Makes 22 cookies

Time: 2 hours 30 minutes

2 tablespoons flaxseed meal
¾ cup whole wheat pastry flour
3 tablespoons unsweetened cocoa powder
½ teaspoon baking soda
⅛ teaspoon regular or sodium-free baking powder
¾ cup canned no-salt-added chickpeas, drained and aquafaba (liquid from can) reserved
¾ cup Date Paste
¼ cup vegan chocolate chips
2 tablespoons pure maple syrup
1 teaspoon pure vanilla extract
¼ cup cacao nibs
¼ teaspoon cream of tartar
¼ cup pure cane sugar
¼ teaspoon pure mint extract

Instructions

Preheat oven to 200°F. Line two large cookie sheets with parchment paper. In a small bowl combine flaxseed meal and ¼ cup water. Let stand 5 minutes. In a large bowl combine flour, cocoa powder, baking soda, and baking powder.
In a food processor combine flaxseed mixture, chickpeas, 3 tablespoons of the aquafaba, the Date Paste, chocolate chips, maple syrup, and vanilla. Process until smooth.
Add chickpea mixture to flour mixture; stir to combine. Stir in cacao nibs. Drop dough by rounded tablespoons 1 inch apart on the prepared cookie sheets. (For bite-size cookies, use 2 teaspoons per cookie.) With wet fingers, flatten cookies and shape as desired.
In a medium bowl beat 4 tablespoons aquafaba with cream of tartar until soft peaks form (tips curl). Slowly add sugar while beating until stiff peaks form (tips stand straight). Fold in mint extract. Pipe or spoon meringue on top of unbaked cookies.
Bake 1½ to 2 hours or until cookies are set and meringue is done to your liking (less time for a chewy meringue, more time for a crispy meringue). Transfer cookies to a wire rack to cool completely. If you like, dust with additional cocoa powder before serving. Store cookies, uncovered, at room temperature up to 5 days.

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Chocolate Raspberry Brownie Bites

Nancy Macklin, RDN — Thu, 23 May 2024 17:26:20 +0000

When you get tapped to bring a dessert to a cookout or potluck, these raspberry brownie bites are ideal, pairing jammy fresh fruit with gooey chocolate to create a mouthwatering munchie that’s ready in less than 30 minutes. Cocoa powder and mini chocolate chips add decadent chocolate flavor (feel free to omit the chocolate chips, if you like). Almond and vanilla essences lend a subtle richness, and applesauce and maple syrup keep things just sweet enough. Drop spoonfuls of the mix into the cups of a standard muffin pan and flatten for bite-sized portions. You can also use a silicone mini muffin pan (no need to flatten), or skip the muffin pan, shape the dough into balls, and flatten on a parchment-lined baking pan. Happy munching!

For more inspiration, check out these tasty ideas:

Yield: Makes 18 brownie bites

Time: 25 minutes

2 tablespoons flaxseed meal
½ cup unsweetened applesauce
¼ cup pure maple syrup
2 teaspoons lemon juice
1 teaspoon pure vanilla extract
½ teaspoon pure almond extract
2½ cups spelt flour
2 tablespoons unsweetened cocoa powder
½ teaspoon baking soda
¼ teaspoon sea salt
3 tablespoon vegan mini chocolate chips
1¼ cups fresh raspberries (or frozen)

Instructions

Preheat oven to 350°F. In a large bowl combine flaxseed meal and ¼ cup water. Let stand 5 minutes. Stir in the next five ingredients (through almond extract).
In a medium bowl stir together spelt flour, cocoa powder, baking soda, and salt. Add to applesauce mixture; stir just until combined. If you like, reserve 1 tablespoon mini chocolate chips to sprinkle on top. Stir in remaining chips. Fold in raspberries.
Drop dough from a rounded tablespoon measure into bottoms of 2½-inch silicone muffin cups. Press dough flat with fingers to create a smooth top. Sprinkle with reserved chocolate chips (if using). Bake 9 to 12 minutes or until set. Cool on a wire rack before removing from cups. Store in an airtight container at room temperature up to 3 days or freeze up to 3 months.

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Raspberry Chocolate Cake

Nancy Macklin, RDN — Thu, 18 Apr 2024 17:23:42 +0000

Calling all raspberry and chocolate lovers! With a sweet, moist crumb, this stunning vegan Raspberry Chocolate Cake combines two popular flavors to delicious effect. Cocoa powder and vegan chocolate chips give the batter double chocolate goodness, while tart raspberries offer vibrant color and ensure every mouthful is a decadent balance of tangy and sweet. Traditional cakes use egg to bind the ingredients, but this vegan chocolate cake is made with a flaxseed egg, where you mix flaxseed and water and leave it to stand for five minutes until it becomes gel-like. For extra wow, top with a two-minute, no-cook raspberry sauce made by mashing berries with maple syrup and lemon juice. Add a dollop of Aquafaba Whipped Cream (optional), and this stunning cake is set for any special occasion.

For more inspiration, check out these tasty ideas:

Yield: Makes one 8-inch cake

Time: 40 minutes

1 tablespoon flaxseed meal
1½ cups white whole wheat flour
½ cup unsweetened cocoa powder
1½ teaspoon baking powder
¾ teaspoon sea salt
¾ cup unsweetened, unflavored plant milk
⅓ cup + 1 tablespoon pure maple syrup
¼ cup unsweetened applesauce
2 teaspoons pure vanilla extract
¼ cup mini semisweet vegan chocolate chips, such as Enjoy Life brand
12 oz. fresh or frozen raspberries (2½ cups)
1 tablespoon lemon juice
Aquafaba Whipped Cream (optional)

Instructions

Preheat oven to 375°F. Line an 8-inch square baking pan with parchment paper, or use a silicone baking pan. In a medium bowl stir together flaxseed meal and 3 tablespoons water; let stand 5 minutes.
In a large bowl stir together flour, cocoa powder, baking powder, and salt. To flaxseed mixture add milk, ⅓ cup of the maple syrup, the applesauce, and vanilla; mix well. Stir into flour mixture until well combined. Stir in chocolate chips. Gently fold in 1 cup of the raspberries.
Bake 25 to 30 minutes or until firm and a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
For sauce, in a bowl combine the remaining berries with the remaining 1 tablespoon maple syrup and the lemon juice. Mash berries lightly with a fork.
Top pieces of cake with raspberry sauce and Aquafaba Whipped Cream (if using).

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Vegan Galette with Caramelized Onion and Vegetables

Mary Margaret Chappell — Mon, 27 Feb 2023 18:29:40 +0000

Galettes, a type of rustic French tart, may look like something you’d buy from a fancy boulangerie, but they’re actually quite easy to make at home. This savory vegan galette is packed full of thyme-scented mushrooms, butternut squash, and cauliflower. Jammy caramelized onions add a deep sweetness to the veggie medley, while a dollop of tahini mixed into the homemade crust delivers an earthy nuttiness to round out the comforting flavor profile. The best part of creating a galette is that it’s meant to look a little messy: Simply fold the edges of the dough over the filling in any way you want, and pop it in the oven! The uneven pleats make it look like the tart was baked in a fairytale cottage. Garnish the galette with extra thyme leaves or a drizzle of balsamic vinegar for a nourishing meal that tastes like an indulgent treat.

For more French vegan recipes, check out these tasty ideas:

Yield: Makes one 8-inch galette

Time: 1 hour 45 minutes

1 cup small cauliflower florets
1 cup thinly sliced butternut squash
1 cup sliced fresh shiitake mushrooms
4 sprigs fresh thyme
2 medium onions, halved and thinly sliced
¾ cup whole wheat flour
Pinch sea salt
1½ tablespoons tahini
1 teaspoon apple cider vinegar

Instructions

Bring a medium saucepan of water to boiling. Add cauliflower, squash, mushrooms, and 1 sprig thyme; cover and return to boiling. Remove pan from heat. Using a slotted spoon, transfer vegetables to a bowl; remove and reserve thyme sprig. Reserve cooking liquid in pan; cover to keep hot.
Preheat oven to 400°F. Place onions in an 8-inch square glass baking dish; add the remaining 3 sprigs thyme and ½ cup of the hot cooking liquid. Bake 1 hour or until onions are a rich dark brown, stirring every 15 minutes and adding ¼ to ½ cup cooking liquid whenever the mixture begins to look dry. If necessary, cook 5 to 10 minutes more to cook off any excess liquid. Transfer onion mixture to a bowl; discard thyme sprigs. Gently stir in blanched vegetables. Let cool 10 to 15 minutes.
Meanwhile, in a medium bowl whisk together flour and salt. Rub tahini and vinegar into flour with a fork until it resembles coarse sand. Stir in ⅓ to ½ cup of the reserved cooking liquid until a smooth, firm dough forms. Let dough cool 10 minutes.
Line a baking sheet with parchment paper. Roll out dough to a 10-inch disk. Transfer disk to the prepared baking sheet.
Spread vegetable mixture in the center of disk, leaving a 2-inch border. Fold the dough up and around the vegetables to create a raised edge, pleating as you go. Bake 30 to 35 minutes or until crust is browned and crisp. Garnish with the reserved thyme sprig.

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Roasted Red Pepper and Tomato Bisque for Two

Mary Margaret Chappell — Fri, 03 Feb 2023 00:15:16 +0000

This smooth, tangy soup is made with everyday ingredients but packed with special-occasion flavor. Simply simmer diced tomatoes, jarred roasted red pepper, onion, and garlic until all the savory flavors meld together. An immersion blender delivers a creamy texture without the mess of transferring the soup to a countertop blender, but either will do the trick to create a velvety mouthfeel. Spoon a generous serving into each bowl and top with toasted pepitas for the perfect crunchy garnish. Enjoy this tomato bisque on its own for a light lunch, or pair it with a veggie sandwich for dunking!

For more easy vegan soups, check out these tasty ideas:

Yield: Makes 4 cups

1 15-oz. can no-salt-added fire-roasted diced tomatoes
½ cup jarred roasted red peppers (about 2 peppers), rinsed, drained, and coarsely chopped
½ cup finely chopped onion
2 cloves garlic, minced
1 teaspoon Hungarian or Spanish paprika
Freshly ground black pepper, to taste
1 tablespoon toasted pepitas (pumpkin seeds)

Instructions

In a medium saucepan combine the first five ingredients (through paprika) and 1½ cups water. Bring to boiling; reduce heat. Cover and simmer 30 minutes.
Blend soup until smooth using an immersion blender or traditional blender (let soup cool slightly before transferring to blender). Season with black pepper. Top servings with pepitas.

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