RECIPE FOR

Romance
RECIPE FOR
featuring
VEGA & MACASURE
Luv Drunk Pears
A sexy dessert featuring chocolate and maca — the combination of these two aphrodisiacs are
sure to get you in the mood!
Watch Recipe Video
Banana Pear Ice Kreme
Luv drunk Pears
4 very ripe frozen bananas
4 MacaSure Chocolat bars
1 ripe Bartlett pear, peeled and cored
2 Bartlett pears
1/2 tsp ground cinnamon
Pinch Himalayan course sea salt Melt MacaSure Chocolat in
a double boiler. Cut pears onto wedges. Dip pears half way
into melted chocolate. Arrange on baking sheet lined with
parchment paper. Sprinkle with salt crystals. Refrigerate
until chocolate hardens.
Seeds from 1 vanilla bean pod
Blend all ingredients in high-speed blended
until smoothie. Transfer to a container and
keep in the freezer until needed.
COCoa-kissed drizzle
2 tbsp yacon syrup
2 tsp cocoa powder
1/4 tsp ginger powder
Scoop Banana Pear Ice Kreme into bowls, drizzle
with Cocoa-Kissed Sauce and top with
Luv-Drunk Pears.
Recipe by Peggy Kotsopolous from her
book Must Have Been Something I Ate.
MacaLove Hearts
This super easy recipe is your fool-proof ticket to wooing your loved-one this Valentines Day.
1/2 cup dried cranberries
Chop up Vibrancy Bar into small, crumble-sized pieces.
1 Chocolate Decadence Vega Whole
Food Vibrancy Bar
Melt MacaSure Chocolat using a double boiler or microwave
on medium power for roughly 2 minutes, stirring every
30–45 seconds. (Be careful not to overcook chocolate in the
microwave).
6 bars MacaSure Chocolat
Mix in crumbled Vibrancy Bar and cranberries and spoon
into a heart-shaped chocolate mould.
Store in freezer for 2 to 3 hours or until hard. Move to
refrigerator until serving time.
Recipe by Vega Team member Lee Ann Pughe
Vega One Maca-chino
This Vega One Maca-chino is a delightful treat with a guaranteed pick-me-up!
One Serving of chocolate flavored
Vega One
Blend all ingredients until smooth.
1/2 teaspoon MacaSure powder
One shot of espresso (or a stick of your
favourite instant coffee)
1–1 1/2 cups of coconut milk beverage
or your preferred milk-alternative
Optional: 1/2 banana
1 cup of ice
Recipe by Vega Team member Phil LeBeau.
ChocolateZen Cake
This vegan, gluten-free chocolate cake recipe is a definite crowd pleaser for any Valentine’s Day party!
Moist and delicious, the chocolate coconut icing is so creamy and delicious you can’t tell its vegan!
CHOCOLATE ZEN Cake
Preheat the oven to 350 degrees F.
1 1/4 cups Namaste Perfect Flour
Blend Gluten Free flour
1 cup sugar
1/3 cup unsweetened cocoa powder
1 bar of grated MacaSure Chocolat
1 tsp baking soda
1/2 tsp salt
1 tsp xanthan gum
1 cup warm water
1 tsp vanilla extract
1/3 cup olive oil
1 tsp distilled white vinegar
In large bowl, mix together flour, sugar, cocoa, MacaSure
Chocolat, baking soda, xanthan gum and salt. In separate bowl,
beat vanilla, oil, vinegar, with mixer and add warm water. Pour
wet ingredients into dry and mix until fully incorporated (do not
overmix). Pour into an 8” x 8” square pan/dish, oiled and lightly
floured. Bake for about 35–40 minutes, or until a toothpick comes
out clean.Cool on a rack for about 2 hours (very important that
the cake is completely cool as the delicate icing will soften).
CHOCOLATE COCONUT ICING
3 bars MacaSure Chocolat
1 cup icing sugar
1/4 cup coconut cream (stir with fork
until cream is smooth)
1/4–1/2 cup coconut milk (shake can
to reduce lumps)
Icing Directions
Whisk MacaSure Chocolat bars and 1/4 cup of coconut cream
in bowl over pan of hot water until melted and smooth. Remove
from pan and cool. If texture appears gritty once off the heat, add
remaining 1/4 cup of coconut milk and whisk or beat for silky
smoothness.
Cool and beat in icing sugar and coconut cream on med/high.
Add more icing sugar or cream for preferred consistency.
Refrigerate. Icing will firm up, become sublime and very
spreadable!
Spread the glorious icing on your cake and dust with unsweetened
shredded coconut—delicious!
Recipe by Vega Team member Zennia Miorin.