18 Irresistible Vegan Desserts for Valentine’s Day to Win Their Heart

You’re looking for vegan desserts to impress on Valentine’s Day. You’ll find treats like decadent chocolate lava cake and strawberry shortcake. These desserts are carefully crafted to win hearts. You’ll want to know more about these romantic treats.

Decadent Chocolate Lava Cake

Rich, gooey chocolate cake perfect for Valentine’s Day.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 6 ounces best-quality vegan dark chocolate
• 1/2 cup non-dairy milk
• 1/4 cup canola oil
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt

Instructions

1. Preheat oven to 425°F (220°C).
2. In a medium bowl, whisk together flour, sugar, and salt.
3. In a separate bowl, melt the chocolate in the microwave or over a double boiler.
4. In another bowl, whisk together non-dairy milk, canola oil, and vanilla extract.
5. Add the wet ingredients to the dry ingredients and stir until just combined.
6. Pour in the melted chocolate and stir until smooth.
7. Pour the batter into 2 (6-ounce) ramekins.
8. Bake for 12-15 minutes or until the edges are set and the centers are still slightly jiggly.
9. Let cool in the ramekins for 1 minute before inverting onto plates.
10. Serve immediately, with ice cream if desired.

Strawberry Shortcake With Coconut Whipped Cream

Indulge in a sweet vegan strawberry shortcake with coconut whipped cream.

Ingredients

• 1 cup strawberries, sliced
• 1 cup coconut whipped cream
• 1 1/2 cups all-purpose flour
• 1/4 cup sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup non-dairy milk
• 1/4 cup canola oil
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together the non-dairy milk, canola oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Pour the batter into a lined or greased 8-inch round cake pan.
6. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
7. Allow the cake to cool completely before slicing in half horizontally.
8. Spoon sliced strawberries over the bottom half of the cake.
9. Top with the top half of the cake and spoon coconut whipped cream over the top.
10. Serve immediately and enjoy.

Raspberry Rose Petal Sorbet

Raspberry Rose Petal Sorbet is an invigorating and romantic dessert perfect for Valentine’s Day.

Ingredients

• 2 cups raspberries
• 1 cup granulated sugar
• 1 cup water
• 1/4 cup rose syrup
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 1/4 cup dried rose petals

Instructions

1. Combine raspberries and sugar in a blender and puree until smooth.
2. Strain the mixture through a fine-mesh sieve into a bowl to remove seeds.
3. In a medium saucepan, combine the strained raspberry mixture, water, rose syrup, lemon juice, and salt.
4. Bring the mixture to a boil over medium heat, then reduce heat and simmer for 5 minutes.
5. Remove from heat and stir in dried rose petals.
6. Let the mixture cool to room temperature, then cover and refrigerate for at least 2 hours.
7. Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.
8. Once churned, transfer the sorbet to an airtight container and freeze for at least 2 hours before serving.

Vegan Cheesecake With Fresh Berries

Rich and creamy vegan cheesecake paired with fresh berries.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup maple syrup
• 1/2 cup vegan butter, melted
• 16 ounces vegan cream cheese
• 1/2 cup granulated sugar
• 2 large egg replacements
• 1 teaspoon vanilla extract
• 1 cup fresh berries

Instructions

1. Preheat oven to 350°F and prepare a springform pan.
2. Mix graham cracker crumbs, maple syrup, and melted vegan butter to create the crust.
3. Press the crust mixture into the prepared pan and bake for 10 minutes.
4. Beat the vegan cream cheese, granulated sugar, egg replacements, and vanilla extract until smooth.
5. Pour the cheesecake mixture into the crust and bake for 45-50 minutes.
6. Allow the cheesecake to cool and chill in the refrigerator for at least 4 hours.
7. Top the cheesecake with fresh berries and serve.

Chocolate Dipped Strawberry Tart

Indulge in a rich, vegan chocolate tart filled with fresh strawberries.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup confectioners’ sugar
• 1/4 cup unsweetened cocoa powder
• 1/2 cup vegan butter, chilled
• 1/4 cup ice-cold water
• 1 cup fresh strawberries, hulled
• 1/2 cup vegan chocolate chips
• 1 tablespoon maple syrup

Instructions

1. Preheat the oven to 350°F (180°C).
2. In a large bowl, whisk together the flour, confectioners’ sugar, and cocoa powder.
3. Add the vegan butter and use a pastry blender to work it into the flour mixture until it resembles coarse crumbs.
4. Gradually add the ice-cold water, stirring with a fork until the dough comes together.
5. Roll out the dough on a lightly floured surface to a thickness of about 1/8 inch.
6. Transfer the dough to a 9-inch tart pan with a removable bottom.
7. Arrange the strawberries on top of the dough, leaving a 1-inch border around the edges.
8. Melt the vegan chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
9. Drizzle the melted chocolate over the strawberries.
10. Bake the tart for 40-45 minutes, or until the crust is set and the chocolate is melted.
11. Remove the tart from the oven and let it cool completely on a wire rack.
12. Drizzle with maple syrup before serving.

Lemon Bars With Shortbread Crust

Tangy lemon filling on a bed of shortbread crust, perfect for Valentine’s Day.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/4 cup confectioners’ sugar
• 1/2 cup unsalted vegan butter, softened
• 2 tablespoons granulated sugar
• 2 large eggs, replaced by flax or chia eggs
• 1/2 cup freshly squeezed lemon juice
• 1 teaspoon grated lemon zest
• 1/4 teaspoon salt

Instructions

1. Preheat oven to 350°F and line an 8-inch square baking dish with parchment paper.
2. Prepare the shortbread crust by mixing flour, confectioners’ sugar, and unsalted vegan butter until a crumbly mixture forms.
3. Press the shortbread mixture into the prepared baking dish and bake for 20-25 minutes or until lightly golden.
4. Prepare the lemon filling by whisking together granulated sugar, flax or chia eggs, lemon juice, lemon zest, and salt.
5. Pour the lemon filling over the baked shortbread crust and smooth the top.
6. Bake for an additional 20-25 minutes or until the filling is set and the edges are lightly golden.
7. Remove from the oven and let cool completely before cutting into bars.

Rich Chocolate Mousse

Indulge in a rich and creamy chocolate mousse made with avocados and cocoa powder.

Ingredients

• 3 ripe avocados
• 1/2 cup unsweetened cocoa powder
• 1/4 cup maple syrup
• 1/4 cup coconut cream
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

1. Peel and pit the avocados and place them in a blender or food processor.
2. Add the cocoa powder, maple syrup, coconut cream, vanilla extract, and salt to the blender.
3. Blend the mixture on high speed until smooth and creamy, stopping to scrape down the sides of the blender as needed.
4. Spoon the mousse into individual serving cups or a large serving dish.
5. Chill the mousse in the refrigerator for at least 2 hours before serving.
6. Garnish with fresh fruit or chocolate shavings, if desired.

Vanilla Bean Crème Brûlée

Rich and creamy vanilla bean crème brûlée with a caramelized sugar crust.

Ingredients

• 1 1/2 cups non-dairy milk
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon vanilla bean paste
• 1/4 teaspoon salt
• 1/4 cup unsalted vegan butter, melted
• 1/2 cup aquafaba
• 1/4 cup granulated sugar, for caramelizing

Instructions

1. Preheat the oven to 300°F (150°C).
2. In a medium saucepan, whisk together non-dairy milk, granulated sugar, cornstarch, vanilla extract, vanilla bean paste, and salt.
3. Cook over medium heat, whisking constantly, until the mixture thickens.
4. Remove from heat and stir in melted vegan butter and aquafaba.
5. Pour the mixture into 4-6 ramekins or small baking dishes.
6. Place the ramekins in a large baking dish and add hot water to come halfway up the sides.
7. Bake for 25-30 minutes or until set.
8. Remove from the water bath and let cool to room temperature.
9. Cover and refrigerate for at least 2 hours or overnight.
10. Just before serving, sprinkle a thin layer of granulated sugar over the top of each ramekin.
11. Caramelize the sugar with a kitchen torch or under the broiler.

Fruit Tart With Aquafaba Whipped Cream

Indulge in a sweet and tangy fruit tart with a twist of aquafaba whipped cream.

Ingredients

• 1 sheet of frozen puff pastry, thawed
• 1 cup of mixed berries
• 1/2 cup of granulated sugar
• 1/4 cup of aquafaba
• 1 tablespoon of lemon juice
• 1/4 teaspoon of salt
• 1/2 teaspoon of vanilla extract

Instructions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Roll out the puff pastry and place it on the prepared baking sheet.
3. In a bowl, mix together the mixed berries and granulated sugar, and arrange them on the pastry, leaving a 1-inch border.
4. Fold the edges of the pastry up over the berries to form a crust.
5. Bake the tart for 25-30 minutes, or until the pastry is golden brown.
6. In a separate bowl, whip the aquafaba with an electric mixer until it becomes stiff and holds its shape.
7. Add the lemon juice, salt, and vanilla extract to the whipped aquafaba and mix until combined.
8. Remove the tart from the oven and let it cool for a few minutes before serving with the aquafaba whipped cream.

Chocolate Avocado Mousse

Rich and creamy chocolate mousse made with avocados and cocoa powder.

Ingredients

• 3 ripe avocados
• 1/2 cup unsweetened cocoa powder
• 1/4 cup maple syrup
• 1/2 cup coconut cream
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

1. Peel and pit the avocados and place them in a blender or food processor.
2. Add the cocoa powder, maple syrup, coconut cream, vanilla extract, and salt to the blender.
3. Blend the mixture on high speed until smooth and creamy, stopping to scrape down the sides of the blender as needed.
4. Spoon the mousse into individual serving cups or a large serving dish.
5. Chill the mousse in the refrigerator for at least 2 hours before serving.
6. Garnish with fresh fruit or chocolate shavings, if desired.

Red Velvet Cupcakes With Cream Cheese Frosting

Moist red velvet cupcakes paired with a tangy cream cheese frosting.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup unsweetened cocoa powder
• 1/2 cup non-dairy milk
• 1/4 cup canola oil
• 2 teaspoons red food coloring
• 2 teaspoons vanilla extract
• 1/2 cup cream cheese
• 1/4 cup unsalted non-dairy butter
• 1 teaspoon vanilla extract
• 2 cups powdered sugar

Instructions

1. Preheat oven to 350°F and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together cocoa powder, non-dairy milk, canola oil, red food coloring, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Divide the batter evenly among the cupcake liners.
6. Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
7. Allow the cupcakes to cool completely before frosting.
8. To make the frosting, beat the cream cheese and non-dairy butter until smooth.
9. Add the vanilla extract and powdered sugar, beating until smooth and creamy.
10. Frost the cooled cupcakes with the cream cheese frosting.

Pineapple Upside Down Cake

Indulge in a classic Valentine’s Day dessert with a vegan twist on the Pineapple Upside Down Cake.

Ingredients

• 1 cup vegan butter, melted
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup non-dairy milk
• 2 large eggs, replaced by flax eggs
• 2 teaspoons vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup pineapple rings
• 1/4 cup cherry halves

Instructions

1. Preheat oven to 350°F and grease a 10-inch tube pan or Bundt pan.
2. Prepare the flax eggs by mixing 2 tablespoons ground flaxseed with 6 tablespoons water and let it sit for 5 minutes.
3. Whisk together non-dairy milk, melted vegan butter, granulated sugar, brown sugar, flax eggs, and vanilla extract.
4. In a separate bowl, whisk together flour, baking powder, and salt.
5. Add the dry ingredients to the wet ingredients and mix until just combined.
6. Arrange pineapple rings and cherry halves at the bottom of the prepared pan.
7. Pour the cake batter over the pineapple and cherry mixture.
8. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
9. Remove from oven and let cool in the pan for 10 minutes.
10. Transfer the cake to a wire rack to cool completely.

Chocolate Chip Cookie Dough Balls

Rich, chewy chocolate chip cookie dough balls perfect for Valentine’s Day.

Ingredients

• 1 cup vegan butter
• 3/4 cup granulated sugar
• 1/2 cup brown sugar
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup semi-sweet vegan chocolate chips
• 1 cup powdered sugar

Instructions

1. In a large mixing bowl, cream together the vegan butter and sugars until smooth.
2. Add the vanilla extract and mix well.
3. In a separate bowl, whisk together the flour, baking soda, and salt.
4. Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
5. Fold in the chocolate chips.
6. Cover the dough and refrigerate for at least 30 minutes.
7. Use a cookie scoop or spoon to form the dough into balls.
8. Roll each ball in powdered sugar to coat.
9. Place the cookie dough balls on a baking sheet lined with parchment paper.
10. Refrigerate for an additional 10 minutes before serving.

No Bake Energy Balls With Coconut and Oats

No-bake energy balls made with coconut and oats for a sweet Valentine’s treat.

Ingredients

• 2 cups rolled oats
• 1 cup dried coconut flakes
• 1/2 cup nut butter
• 1/4 cup honey
• 1/4 cup chopped nuts
• 1/4 cup chocolate chips
• 1/4 teaspoon salt

Instructions

1. In a large mixing bowl, combine the oats, coconut flakes, and chopped nuts.
2. In a separate bowl, mix together the nut butter and honey until smooth.
3. Add the nut butter mixture to the oat mixture and stir until well combined.
4. Fold in the chocolate chips.
5. Use your hands to shape the mixture into small balls, about 1 inch in diameter.
6. Place the energy balls on a baking sheet lined with parchment paper.
7. Refrigerate for at least 30 minutes to set.
8. Store in an airtight container in the refrigerator for up to 5 days.

Chocolate Covered Cherry Truffles

Rich, decadent truffles made with cherry and chocolate for a perfect Valentine’s Day treat.

Ingredients

• 1 cup cherries, pitted
• 1/2 cup vegan cream cheese
• 1/4 cup powdered sugar
• 1/2 cup melted vegan chocolate
• 1 tablespoon vanilla extract
• 1/4 cup chopped nuts

Instructions

1. In a blender or food processor, blend the cherries until smooth.
2. In a large mixing bowl, combine the blended cherries, cream cheese, and powdered sugar.
3. Mix until well combined and a dough forms.
4. Roll the dough into small balls, about 1 inch in diameter.
5. Melt the vegan chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval.
6. Dip each cherry ball into the melted chocolate, coating completely.
7. Place the chocolate-covered truffles on a baking sheet lined with parchment paper.
8. Refrigerate for at least 30 minutes to set the chocolate.
9. Serve chilled and enjoy.

Panna Cotta With Fresh Fruit Sauce

Creamy panna cotta paired with a sweet and tangy fresh fruit sauce.

Ingredients

• 1 cup non-dairy milk
• 1/2 cup coconut cream
• 1/4 cup maple syrup
• 1 tablespoon agar agar powder
• 1 teaspoon vanilla extract
• 1 cup imxed berries
• 1 tablespoon lemon juice

Instructions

1. In a small bowl, mix together the agar agar powder and a splash of non-dairy milk to make a slurry.
2. In a medium saucepan, combine the non-dairy milk, coconut cream, maple syrup, and vanilla extract.
3. Bring the mixture to a boil, then reduce the heat and add the agar agar slurry.
4. Simmer for 5 minutes, or until the mixture has thickened.
5. Pour the mixture into individual serving cups and refrigerate for at least 4 hours.
6. To make the fruit sauce, combine the mixed berries and lemon juice in a blender and puree until smooth.
7. Strain the seeds from the fruit sauce and discard.
8. Serve the panna cotta chilled, topped with the fresh fruit sauce.

Cinnamon Sugar Donuts With Chocolate Glaze

Sweet cinnamon sugar donuts paired with rich chocolate glaze.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup whole milk
• 2 teaspoons active dry yeast
• 1/4 teaspoon salt
• 2 tablespoons vegan butter
• 1 egg replacement
• 1 teaspoon ground cinnamon
• 1/2 cup semisweet vegan chocolate chips

Instructions

1. Preheat the oil in a deep frying pan to 350°F.
2. In a large bowl, whisk together flour, sugar, and yeast.
3. In a separate bowl, whisk together milk, vegan butter, and egg replacement.
4. Add the wet ingredients to the dry ingredients and mix until a smooth batter forms.
5. Cover the bowl with plastic wrap and let the dough rise in a warm place for 1 hour.
6. Punch down the dough and use a donut pan to shape the donuts.
7. Fry the donuts for 2-3 minutes on each side, or until golden brown.
8. In a small bowl, melt the chocolate chips in the microwave or over a double boiler.
9. Dip the cooled donuts in the melted chocolate and then sprinkle with cinnamon sugar.
10. Serve the donuts immediately and enjoy.

Brownies With Raspberry Jam and Coconut Whipped Cream

Rich, fudgy brownies paired with sweet raspberry jam and coconut whipped cream.

Ingredients

• 1 and 1/2 cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup non-dairy milk
• 1/2 cup canola oil
• 2 teaspoons vanilla extract
• 1 cup raspberry jam
• 1 can full-fat coconut milk
• 2 tablespoons maple syrup

Instructions

1. Preheat the oven to 350°F (180°C) and grease an 8-inch square baking pan.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
3. In a large bowl, combine the sugar, non-dairy milk, canola oil, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Pour the batter into the prepared baking pan and bake for 25-30 minutes.
6. Allow the brownies to cool completely in the pan.
7. Spread the raspberry jam over the cooled brownies.
8. Open the can of coconut milk and scoop out the solid coconut cream.
9. In a bowl, whip the coconut cream with the maple syrup until smooth and creamy.
10. Top the brownies with the coconut whipped cream and serve.

Conclusion

You’ll win hearts with these vegan desserts. Did you know 75% of couples share sweets on Valentine’s Day? Imagine indulging in decadent chocolate lava cake or strawberry shortcake, creating unforgettable memories with your loved one. These treats will make your Valentine’s Day truly special, leaving a lasting impression.