Crafting a homecooked sweet for your sweetie is a simple but romantic way to show you care. Our vegan takes on classic desserts like chocolate mousse and truffles are easy to make yet are gourmet in flavor. Whether you decide to dine out or make a meal at home, these delicious vegan Valentine’s Day recipes are the perfect way to end your evening.
1. Avocado Chocolate Mousse
Avocado gives this gorgeous chocolate mousse a luxurious, decadent texture that anyone would find difficult to resist. The sprinkling of fresh pomegranate seeds and dark chocolate shavings which crown this silky smooth mousse take this treat to the next level. As far as stunning no-bake desserts go, this avocado chocolate mousse will leave your date praising your kitchen prowess.
Servings: 2 / Prep time: 15 min / Refrigerate time: 30 min
- 2 ripe avocados, pitted
- 5 tbsp cacao powder
- ¼ cup coconut milk
- ⅓ cup maple syrup or raw honey
- Pinch of sea salt
- Place all the ingredients in a blender or food processor and blend on high speed until smooth and creamy. Stop and scrape the sides whenever necessary.
- Transfer the mousse into small bowls or cups, top with pomegranate seeds and dark chocolate shavings. Tastes best refrigerated before serving (refrigerate for 30 minutes before serving).
2. Coconut Truffles
A well-made truffle is a thing of beauty, but great truffles don’t always need to be made from chocolate. Coconut truffles make wonderful gifts you can box up and give to that special someone in lieu of store-bought confections.
Servings: 12 truffles / Prep time: 20 min / Refrigerate time: 30 minutes
- 1 cup shredded coconut + extra ¼ cup for rolling the truffles
- ½ cup cashews
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- Pinch of Himalayan salt
- 2-3 tbsp coconut milk
- Place shredded coconut and cashews in a food processor. Blitz until you get a consistency of rough flour.
- Add vanilla and salt. Start blending again and slowly pour in 1 tablespoon of maple syrup and 2 tablespoons of coconut milk. The mixture should stick together. At this point check if it’s sticky enough to form the balls. If not, add one more tablespoon of coconut milk.
- With your hands, roll the mixture into approximately 12 balls, cover each ball in shredded coconut and refrigerate for 30 minutes before serving. Store in the fridge for up to 5 days.
3. Oat Berry Cups
These pretty oat berry cups are as tasty as they are eye-catching. The fresh berry toppings are unabashedly attractive and have all the trappings of a gourmet dessert. To really dazzle your date, use a variety of fresh berries.
Servings: 4 berry cups / Prep time: 20 min / Cook time: 10 min
- ½ cup oats (gluten-free if needed)
- ½ cup almonds
- 2 tbsp shredded coconut
- Pinch of salt
- 2 tbsp maple syrup
- 1-2 tbsp cold water
For the filling:
- Coconut yogurt or whipped coconut cream
- Berries of choice
- Place oats, almonds and shredded coconut in a food processor. Blitz to the consistency of rough flour.
- Add salt and while the food processor continues working, slowly pour in maple syrup and 1 tablespoon of water. The mixture should start coming together, forming a ball of dough. If it’s still too dry, add one more tablespoon of water.
- Divide the dough into 4 even parts. Using your fingers, press each part into a muffin mold, forming the shape of a cup (the edges need to be high).
- Bake in 340°F for 10 minutes, then leave to cool completely for 30 minutes before filling.
- Fill each cup with 2 teaspoons of greek style coconut yogurt (thick and creamy coconut yogurt) or whipped coconut cream. Decorate with fresh berries and serve immediately.
4. Vegan Lemon Curd
In the mood for something light at the end of your romantic Valentine’s Day dinner? Try this lovely vegan lemon curd recipe. With just the right balance of sweetness and lemony zing, it’s a zesty delight which satisfies the sweet tooth and pleases the palate. A flawless choice if your paramour isn’t partial to chocolate.
Servings: 2 cups / Prep time: 40 min / Cook time: 15 min / Refrigerate time: 120 min
- 1 can full-fat coconut milk
- 2 tbsp cornstarch
- Juice of 2 lemons
- Zest of 1 lemon
- 4 tbsp maple syrup
- Add ¼ cup of coconut milk to a small mixing bowl, along with 2 tablespoons of cornstarch. Whisk until dissolved.
- Add the remaining coconut milk, lemon juice, lemon zest and maple syrup to a small pan and bring to a simmer.
- Slowly pour in the starch mixture, whisking continuously. Continue cooking over low/medium heat for about 10 minutes, stirring frequently to avoid sticking the curd to the pan and burning.
- After that time, when the curd thickens and gets to a “jelly” consistency, remove the pan from heat and taste if the curd is sweet enough. Add more sweetener if needed (it will depend on the acidity of lemons).
- Let cool for about 30 minutes, giving it a good stir every 10 minutes. Then transfer the curd into jars, glasses or serving bowls and place in the fridge to set. The curd needs to be refrigerated for minimum 2-3 hours, ideally 5-6 hours or overnight.
- Before serving, top with fresh lemon zest and raspberries.
5. Coconut Flour Raspberry Brownies
Keen to impress with your baking skills? Coconut flour raspberry brownies are the answer. Even if you’re not a dab hand in the kitchen, this vegan brownie recipe is so effortless, absolutely anyone can make it (with delicious results!). Once out of the oven and allowed to cool, these brownies take on a wonderfully fudgy texture that’s utterly irresistible.
Servings: 9 slices / Prep time: 40 min / Cook time: 35 min
- 130g unsweetened apple sauce
- 70g frozen raspberries + 50g fresh or frozen raspberries
- ½ cup plant-based milk (almond, oat or coconut)
- 50g coconut flour
- 4 tbsp maple syrup
- Pinch of salt
- 1 tsp vanilla extract
- 100g dark chocolate
- ¼ cup chocolate chips + (optional) extra handful for topping
- Melt dark chocolate in a microwave or in a bowl placed over a pan with boiling water. Let cool to room temperature.
- Bring frozen raspberries to room temperature by microwaving or heating in a pan.
- Blend defrosted raspberries and apple sauce until smooth.
- In a mixing bowl, combine the apple-raspberry mixture with the rest of the ingredients except chocolate chips. Mix well. The dough will be rather thick so it is possible to work it with hands.
- Fold in chocolate chips and fresh or frozen raspberries.
- Press the dough into a small square or rectangular baking pan lined with parchment paper. Top with extra chocolate chips if desired.
- Bake in 350°F for 30-35 minutes. Let cool down completely for 1 hour before slicing, otherwise, it will fall apart. After cooling it will become sticky and fudgy.