5 Easy-Peasy Desserts to Sweeten Up Valentine’s Day and Beyond

Everyone will love these tasty chocolate and fruit treats.

Published February 06, 2025

The heart month of February is the perfect time to indulge in life’s sweetest pleasures while also nourishing your body and feeling the love. Chocolate, especially in its purest form as cacao, is more than just a romantic treat; it’s packed with health benefits for everyone. Rich in flavonoids, chocolate supports heart health by improving circulation and reducing blood pressure. Its antioxidants fight free radicals, promoting healthy aging, while magnesium and other nutrients lift your mood and energize your brain.

As the chef and creator of The Speedy Vegan, here I share five of my favorite whole food, plant-based dessert recipes that are as delicious as they are good for you. You will love making these sweet treats all year long.

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Chocolate Covered Strawberries

Chocolate-covered strawberries are a classic Valentine's Day treat in my house. The combination of fresh strawberries and chocolate is a match made in heaven. They look gourmet but are so simple to make. I like them plain but you can make them extra fancy by drizzling them with melted white chocolate or dipping them before they cool in sprinkles, chopped nuts or mini chocolate chips.

Makes 12

12 large strawberries, stems attached

10 ounces bittersweet dairy-free dark chocolate (60 percent)

Line a baking sheet or platter with parchment paper. Wash and thoroughly dry the strawberries. It is very important to dry the strawberries well or the chocolate will not stick. Melt the chocolate in a double boiler or if you don’t have one, fill a small saucepan 1/3 with water and bring to a boil. Lower the heat to a simmer and place a large glass bowl over the top of the saucepan. Make sure the bottom of the glass bowl does not touch the water. Add the chocolate to the bowl and stir continuously until the chocolate has melted. Dip the strawberries in the melted chocolate one at a time by holding the strawberries by the stem and swirling them around in the melted chocolate. Let the excess chocolate drip back into the bowl. Lay the dipped strawberries on the parchment paper. Chill the strawberries in the refrigerator for a few minutes or until ready to serve.

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Silky Chocolate Raspberry Tart

This tart is gluten-free, dairy-free and has no processed sugar. It is decadent, gorgeous and super healthy. The filling is packed with protein but none of your guests will guess the secret ingredient.

For the crust:

2 cups dates, pitted

2 cups raw unsalted pecans or walnuts

½ cup cacao powder

For the filling:

1 12-ounce block silken tofu, drained

10 large Medjool dates, pitted

½ cup cacao powder

1 teaspoon vanilla extract

½ cup plant-based milk

For the top:

2 cups fresh raspberries, rinsed and drained

Add the ingredients for the crust to a food processor and process until a ball begins to form and all the ingredients are well combined. Transfer to an 8-inch tart pan with a removable bottom and press evenly into the bottom and sides of the pan.

Make the filling by adding the tofu, dates, cacao powder and plant-based milk to a high-speed blender and blend until smooth and creamy. Spoon the filling into the tart crust and decorate the top with fresh raspberries.

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Chocolate Almond Truffles

These four-ingredient truffles are a delicious post-dinner treat. They contain no processed sugar and are super easy to make. They are also fun treats to box and give as gifts.

Makes 16

1 cup raw unsalted almonds

1 ½ cups Medjool dates, pitted (12-16 dates)

½ cup cacao powder

¼ cup water

For the coating:

½ cup chopped almonds

½ cup cacao powder

Add the almonds to a food processor and pulse several times until you have a nut meal consistency (not almond butter). Add the dates, cacao powder and water and process until a smooth ball is formed. Add more water if needed to help blend. Use a teaspoon or melon baller to scoop out the dough and form into little balls. Roll the balls in a coating of chopped almonds or cacao powder to add a coating finish. Chill or freeze until ready to serve.

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Mexican Hot Chocolate

We love this extra special warm drink as a dessert on a cold winter evening. The cinnamon and chili powder give it an unexpected depth of flavor.

Serves 4

4 cups almond milk

2 tablespoons cacao powder

2 tablespoons date syrup

1 teaspoon cinnamon

1 teaspoon vanilla extract

1/8 teaspoon chili powder

2/3 cup dairy-free bittersweet dark chocolate chips (60 percent)

In a saucepan over medium heat bring all the ingredients except the dark chocolate chips to a low simmer, stirring to remove lumps. Add the chocolate chips and whisk until smooth and creamy. Pour into mugs and serve warm.

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Creamy Strawberry Nice-Cream

Strange but true, not everyone loves chocolate! Here is a delicious, easy, healthy take on ice cream that takes just a couple of minutes to prepare.

Serves 2

3 cups strawberries, frozen

2 large bananas, very ripe and frozen

3 tablespoons plant-based milk

Garnish:

2 large fresh strawberries, cut in half

Add all the ingredients to a high-speed blender or food processor and blend on high speed until smooth and creamy. Spoon into serving bowls and garnish with fresh strawberries.

What is your favorite all-time dessert? Let us know in the comments below.