• Renee Boje

Aphrodite's Aphrodisiac Dessert Recipes

Updated: Feb 9


The following edible and topical aphrodisiac recipes were created with gratitude and devotion in honour of the Greek Goddess of Love, Aphrodite. Each decadent blissful sensual dessert and erotic aroma therapy massage oil includes one or more aphrodisiacs which are sacred to Aphrodite. In my previous blog article, Aphrodite and her Plants of Love , I cover what effects each of the aphrodisiacs featured below have as well as share some of their enchanting history. Blessed be!


Stuffed Mint Figs drizzled in Chocolate and Caramel sauce

Mint, Public Domain
Mint, Public Domain

Believe it or not, Mint can actually be beneficial as an aphrodisiac. Mint warms and increases the flow of oxygenated blood to the sexual organs which elevates desire in both men and women and enhances orgasms. Read More

Stuffed Mint Figs drizzled in Caramel Sauce
Stuffed Figs, Public Domain




Stuffed Figs Ingredients:

  • 8 figs (fresh & ripe),

  • 4 tablespoons honey

  • 1/2 cup Tofu ricotta cheese,

  • 4 tablespoons mint leaves (finely chopped),

  • Dark Chocolate shavings, (from your favourite chocolate bar),

  • Caramel sauce (See ingredients below),

Caramel Sauce Ingredients:

  • 1 cup Coconut Sugar,

  • 1/2 cup Soy Milk,

  • 1 small package Silken Tofu

  • 1 teaspoon Sea Salt,

  • 6 tablespoons Coconut Oil,

Instructions:

Caramel Sauce Directions:


  1. Heat sugar in saucepan over medium until dark brown,

  2. Add Coconut oil and silken tofu, stir for 2 minutes

  3. Allow to boil 1 minute

  4. Stir in sea salt

  5. Remove from heat and set caramel sauce aside at room temperature uncovered while you prepare the figs. (You may pour any remaining caramel sauce into a mason jar with a lid and refrigerate to add to future desserts!)

Fig Directions:


  1. Using a thin, sharp knife, splice the figs down the middle, beginning at the stem at the top. Slice downward and stop before hitting the bottom of the fig.

  2. Grate the chocolate into shavings and set aside in small bowl

  3. In a separate bowl gently stir honey with tofu ricotta cheese

  4. Fill the figs with the honey ricotta mixture and sprinkle with chocolate shavings then drizzle the caramel sauce over the figs and sprinkle lightly with the chopped mint leaves.


Peaches & Cream with Basil infused whipping cream


Like mint, basil is refreshing and stimulating to the mind and the senses of touch, taste and smell. It also has a scent that is sensual and arousing. Similarly to mint, basil improves blood flow to the genitalia, which increases sensitivity and desire. Basil is also an anti anxiety medicine. Read More

Basil, Public Domain
Basil, Public Domain




Sliced Peaches
Peaches, Public Domain




Whipping Cream Ingredients


  • 1 cup Soy Whipping Cream

  • 1/3 cup finely chopped fresh Basil

  • 2-3 Tbs Maple Syrup or Honey

  • 2 Tbs food grade Rose Water or 6

  • drops food grade Rose Oil



Whipping Cream Instructions:


  1. Heat cream over medium in a small saucepan and bring to a gentle simmer.

  2. Immediately remove from heat and stir in basil.

  3. Leave for 30 minutes, uncovered.

  4. Strain cream into a bowl cover and chill in refrigerator for 3 or more hours.

  5. Add honey or maple syrup and rose water or rose essential oil

  6. Whip cream with electric mixer on medium to high speed until whipped to the consistency you desire


Assembly Instructions:


  1. Rinse, slice and peel peaches,

  2. In a sundae glass scoop in layers of whipping cream and peaches

  3. Add a dollop of whipping cream on top and garnish with fresh basil leaf


Baked Pears with Rosemary infused Maple Syrup



Rosemary, Public Domain
Rosemary, Public Domain

Rosemary stimulates our bodies and our minds, both of which are helpful for lovemaking. This sultry herb contains calcium, iron and vitamin B6 all of which contain properties which help create a satisfying sex life. Read More







Baked Pears
Baked Pears, Public Domain
Maple Syrup
Maple Syrum, Public Domain

Rosemary Syrup Ingredients:

  • 1/2 cup (125 ml) Pure Maple Syrup

  • Fresh Rosemary

  • Pure Vanilla Extract

Rosemary Syrup Instructions:

1. Add all ingredients to a pot and simmer for about 5-10 minutes.


2. Remove from heat and Let the syrup cool for about 10 minutes


3. Strain it into a mason jar and let it cool before serving.


Baked Pear Ingredients:


Pears,

2 cups Coconut Oil


Baked Pear Instructions:

  1. Preheat oven to 375 Farenheit

  2. Peel pears,

  3. Cut pears in half and slice a small bit off of backs of pears (rounded part) so that they lay flat like a boat on pan

  4. Scoop out seeds in centre

  5. Line large heat safe glass pan with baking parchment paper

  6. Place pears inside hollow side up

  7. add 2 tablespoons coconut oil into pear halves

  8. Pour most of maple syrup over pears (save a bit for after baking)

  9. Bake 25 minutes (They should be tender and caramelized on the outside when done)

  10. Let cool a bit, serve warm in small glass bowls

  11. Add remaining maple syrup over top and sprinkle with a pinch of ground cardamom

Strawberry Rhubarb Empanadas dusted in Cinnamon

Cinnamon Powder & bark, Public Domain
Cinnamon, Public Domain

Cinnamon is a warming aphrodisiac. It heats up the body, warms and heals the heart, increases blood flow to the genitals and is a bold flirtatious aphrodisiac! Cinnamon has also been found to increase the sexual appetite. Read More




Strawberry Rhubarb Empanadas
Empanadas, Public Domain

Dough Ingredients:

  • 3 cups Gluten Free Pastry Flour

  • 1/2 cup Coconut Sugar

  • 1/8 tsp Sea Salt

  • 16 tbsp cold Coconut Oil

  • 2 Eggs or Egg Replacer (equivalent of 2 eggs),

  • 4 tbsp cold water

Filling Ingredients :


  • 3 cups Rhubarb chopped into small squares

  • 1 cup sliced Strawberries,

  • 1/2 cup Coconut Sugar

  • 2 tbsp Lemon Juice from fresh Lemon

  • Cinnamon to sprinkle on top


Dough Instructions:

  1. Pulse the flour, sugar and salt in a food processor

  2. Add the coconut oil, eggs (or egg replacer) and water until a clumpy dough forms

  3. Lightly sprinkle a cutting board with flour

  4. Knead the dough for a few minutes. Form dough into 2 balls and with a rolling pin flatten into 2 thick discs

  5. Wrap in plastic and chill in the refrigerator for 30 minutes

Filling Instructions:

  1. In a medium sized pot heat and then simmer the rhubarb, strawberries, sugar and lemon for 5 minutes, stirring occasionally.

  2. Remove from heat and let cool.

Assembly Instructions:

  1. Preheat oven 375° F.

  2. Roll out the dough on a floured surface into a thin sheet. Using a 6-inch cutter,

  3. cut out 8 circles per disc of dough.

  4. Place on a baking sheet lined with baking parchment paper.

  5. Gently place the filling in the middle of each empanada,

  6. Dust the outer rim of the empanada with a brush dipped in water

  7. Press the dough with your fingers to crimp edges together,

  8. Refrigerate the empanadas 30 minutes,

  9. Brush tops of pies with beaten egg wash

  10. Sprinkle with coconut sugar and cinnamon powder,

  11. With small sharp knife carve an x in the centre of each empanada,

  12. Bake empanadas for 20 minutes or until golden brown,

  13. Place on wire rack to cool sl