3 Romantic Desserts you should try today


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What to cook on a romantic evening? We thought about it and found some beautiful (and valuable) recipes in the book “In Harmony with the Cycle.” By the way, all of them are thought out from the point of view of women’s days: awaken desire, give energy, and smell seductive.

Refreshing avocado cake with strawberries

Avocados are suitable for the health of the uterus. Nature reminds us of what is good for us: it is no wonder that avocados take nine months to ripen. Strawberries contain a large number of vitamins and minerals. In addition, nowhere else is there so much folic acid. The cotawari root, a relative of asparagus, stimulates fertility and acts as an aphrodisiac.

The connector shape (diameter – 18×20 cm) will be needed!

For the basics

35g coconut oil
150g royal dates
100g nut mixture, such as pecans, Brazilian nuts, almonds
The core of half a pod of vanilla
25g coconut shavings
30g unsweetened cocoa powder
1 teaspoon Shatavari powder
1 pinch salt

For the cream

560g avocado pulp (depending on the size, it is 5-6 fruits)
125 ml lemon juice
125 ml agave syrup or honey
The core of half a pod of vanilla
1/2 teaspoon agar-agar

For decoration

200g fresh strawberries

How to cook

Put the form and its sides with baking paper. Gently melt the coconut oil in a small saucepan. Remove the bones from the dates. Nuts, dates, vanilla, coconut shavings, cocoa powder, liquid coconut oil, shavari powder, and salt beat in a blender until crumbly. Spread the mixture over the shape and evenly compact. Then put it in the fridge.

To make the cream, beat the avocado pulp, 65 ml of citrus juice, coconut oil, agave syrup, and vanilla in a blender. The remaining juice is mixed with agar agar in a small saucepan and bring to a boil. Boil over high heat for 2 minutes. Allow cooling slightly, then introduce to the cream.

Remove the mold from the fridge, spread the cream on a base, and smooth. Put the cake in the refrigerator for at least 12 hours. To decorate, rinse the strawberries and cut them into pieces. Before serving, gently remove the cake from the mold and garnish it with strawberries.

Poppy buns with vanilla sauce and elderflower gravy

Vanilla stimulates the libido of both sexes and smells just incredible. Black elderflower berries are known for their medicinal properties since ancient times. Elderflower is a storehouse of vitamin C. It helps to cleanse the blood and has a beneficial effect on the skin.

For 15 servings will be needed

For the yeast dough

250 ml cashew drink (cooking method – at the end of the article)
1 bar of fresh yeast (42 g)
60g raw cane sugar
150g margarine
500g half-salt flour
Flour for dusting the work surface
75g ground (grey) poppy
1/2 teaspoon salt

For the vanilla sauce

20g food starch
500ml cashew drink
Vanilla pod core
2 tbsp raw cane sugar

For elderflower gravy

600g elderflower
150g raw or honey cane sugar
4 cloves

How to cook

For the dough, heat three tablespoons of cashew drink in a saucepan, crumble the yeast, stir and dissolve. Add one tablespoon of sugar. Leave the mass at room temperature for 10 minutes.

Heat the rest of the cashew drink over low heat and slowly dissolve 100 g of margarine in it. Mix the flour, poppy seeds, remaining sugar, and salt, then add the yeast mass and margarine mixture. First, knead the dough with a hook on a food processor until smooth by hand. Cover and leave at room temperature for 1 hour to allow the dough to distance, and its volume has doubled.

Melt 50g margarine. Grease 30×25 cm of margarine with a baking dish. Each piece is rolled into a ball. Put all the balls next to each other, filling the entire form. Grease each ball with melted margarine. Cover again and leave for another 30-45 minutes so that the buns are stretched and their size has doubled.

Preheat the oven to 180 degrees Celsius (upper/bottom heat, 160 degrees Celsius). Bake the buns until golden brown on an average of 30 minutes.

For the vanilla sauce, mix the starch with three tablespoons of cold cashew drink, add the vanilla and sugar. The rest of the drink boil in a saucepan, enter their diluted starch, and let boil and remove from the stove.

For the gravy, cut off the tails at the elderflower and boil in a saucepan, adding 125 ml of water, sugar, or honey and cloves. Cook for a few minutes to evaporate the liquid and allow it to thicken the gravy.

Amaranth dessert with chocolate, salt flowers, and rose petals

For all sweetened, this dessert is not only a genuine pleasure but also a source of iron, zinc, magnesium, potassium, omega-3 and omega-6 fatty acids, and folic acid. Rose helps to raise mood, gives a sense of harmony and self-confidence. It nourishes the female “me,” opens our hearts, gives life energy.

One baking dish (17×25 cm) will require

For the basics

150g ground almonds
125g air amaranth
8 royal dates
100ml coconut milk
3 tbsp almond puree
1 tablespoon coconut oil
Cinnamon on the tip of a knife
The core of half a pod of vanilla

For the chocolate glaze

120g bitter chocolate (min. 70%)
1 tablespoon coconut cream (removed from coconut milk)
Maple, agave, or rice sweetening syrup
Fleur de Sel and dried rose petals for sprinkle

How to cook

Put the baking dish with baking paper. Mix the almonds and amaranth in a bowl. Remove the bones from the dates. One tablespoon of creamy cream removed from the surface of coconut milk set aside for glaze. Dates, coconut milk, almond puree, coconut oil, and spices beat in a blender. Introduce the almond-amarant mixture and mix thoroughly with a spoon. Put the resulting mass in a baking dish, smooth the surface and refrigerate for a few hours (better overnight).

To make the glaze in a water bath in a bowl, slowly melt the chocolate, preventing it from overheating. When all the lumps are dispersed, remove the bowl from the heat and let the melted chocolate cool slightly. Gently enter the coconut cream. Sweeten to taste.

Liquid chocolate glaze pours amaranth base. If necessary, spread the mass with a spoon. Allow cooling. While the chocolate is not entirely hardened, sprinkle the dessert with salt flowers and rose petals. Allow to cool completely and cut into rectangles with a sharp knife.

How to make a drink from cashew?

For 1 liter 150g raw cashew nuts (no skins), pour enough water into a bowl and let them swell for 2 hours, and it is best to leave overnight. Discard the nuts in a sieve, the remaining water after them pour. Add the cashew blender to the bowl, pour 750 ml of fresh water and whisk in the puree at maximum revs.

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