Every day can feel like Valentine's Day when you've got delicious and guilt-free desserts.

Sandra Sellani co-author of The 40-Year-Old Vegan Cookbook (bit.ly/2JVMLBL) has two sweet desserts just in time for Valentine's Day today at 1230 PST/330 EST.

Posted by Jane Velez-Mitchell on Sunday, February 12, 2017

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Chocolate Dipped Macadamia Strawberries

  • ¼ c. raw cacao powder
  • ½ c. almond milk
  • 3 T. agave nectar
  • ¼ t. alcohol-free vanilla extract
  • 1 t. organic, non-GMO cornstarch
  • 1 small carton strawberries
  • ¼ c. chopped macadamia nuts

Mix all ingredients in a small pot on low to medium heat until it starts to bubble.  Remove from heat and let cool – it will thicken as it cools.  Dip strawberries in cooling chocolate and roll in macadamia nuts.  Serve immediately

Berry Kabobs with Lemon Poppy Seed Dressing

  • ½ c. agave nectar
  • 1 c. So Delicious Brand Cultured Coconut Milk
  • 3 T. lemon juice
  • ½ t. alcohol-free vanilla extract
  • 1 T. poppy seeds
  • 1 small carton blackberries
  • 1 small carton raspberries
  • 8 bamboo skewers
  1. Place berries on skewers in alternating colors
  2. Mix all other ingredients with whisk until fully incorporated. Drizzle over berries and serve immediately.

For more great vegan meals, check out the 40-Year-Old Vegan Cookbook.