Valentine’s Day Desserts - The Food of Love

Gifting a box of chocolates is great, but what better way to say I love you than with a deliciously indulgent Valentine’s day dessert. Spoil your loved one and not your/their waistline with a healthier treat that you've made personally!

Banana Berry Ice cream recipe

A low fat and low calorie yet smooth and creamy dessert with absolutely no added sugar! Oh, and it only involves two ingredients!

Ingredients (Serves 1):

  • 1 banana chopped and frozen
  • 1 cup of raspberries frozen


  1. Place the frozen banana and raspberries in a food processor.
  2. Blend until smooth and creamy, scraping the sides down every so often.
  3. Remove to a bowl and top with your favourite toppings such as cacao nibs, goji berries, coconut flakes or even crushed walnuts!

    Cacao Mousse Recipe

    Who doesn’t love a rich, velvety chocolate dessert? Full of monounsaturated fats, vitamin E and antioxidants called flavonoids which all contribute to a healthy heart. 

    Ingredients (Serves 8):

    • 2 large ripe avocados
    • 3-4 tbsp honey, to taste
    • 1 tsp vanilla extract
    • 50g raw cacao powder


    1. Put the avocados into a food processor and blend until smooth.
    2. Add 3 tbsp of the honey with the vanilla and cacao powder and blend again until completely combined. Taste and add more honey if necessary.
    3. Spoon the mousse into 8 shot or sweet wine glasses and put them into the fridge for an hour before serving.


    Baked apple recipe
    An apple a day keeps the doctor away! This comforting dessert is fibre and protein-rich, two components which help to keep hunger at bay.

    Ingredients (Serves 2):

    • 2 apples, halved
    • Cinnamon
    • Nutmeg
    • Honey (optional)
    • Greek yoghurt


    1. Place the apple halves on a baking tray and sprinkle a pinch of cinnamon and nutmeg over each apple. Top with a drizzle of honey for some caramelisation and if you like a slightly sweeter dessert.
    2. Bake at 170℃ until soft.
    3. Serve with a dollop of natural Greek yoghurt.

    Inspiration: Liftologie

    Strawberry & Coconut Cream Tarts

    Totally gluten and dairy free as well as vegan, these irresistible, elegant and tastefully indulgent strawberry tarts are the perfect way to finish off a valentines day dinner.

    Ingredients (Serves 13):

     For the base:

    • 200g ground almonds
    • 3 tbsp coconut oil
    • 200g Medjool dates
    • 2 tbsp water

     For the coconut cream:

    • 200g coconut cream
    • 6 strawberries
    • 4 tbsp maple syrup
    • 1 ripe banana
    • 2 tbsp coconut oil
    • 2 tbsp water

     For the topping:

    • 300g strawberries 


    1. Pit the dates and blend the base ingredients in a food processor for a minute or so.
    2. Sprinkle flour over the surface and roll the mix out so that it’s about half a cm thick.
    3. Heat the oven to 150℃.
    4. Grease a muffin tin with coconut oil and then cut circular shapes into the mix. Mould the mix into the tins and then place in the oven for 15 minutes until they start to go golden brown. Let them cool.
    5. For the coconut cream, blitz ingredients together in a food processor.
    6. Add a tbsp at a time into the middle of each base (once cooled), and fill to the top.
    7. Then decorate with halved strawberries


    Inspiration: Deliciously Ella 

    Heart Shaped Fudge Recipe

    Cacao is an extremely rich source of polyphenols called flavonols which contribute to a healthy heart and good blood flow. These flavonols are also believed to play a role in chocolate mood-boosting effect!

    Ingredients (Serves 8):

    • 100g almond butter
    • 100g coconut oil
    • 50g cacao powder
    • 100g honey
    • 1 tsp vanilla extract
    • A pinch of sea salt


    1. Blitz in a food processor until smooth. Scoop out mixture with a spatula into a coconut-oiled greased baking tin. 
    2. Put in freezer for 30 minutes until firmly set.
    3. Cut the mixture into heart shapes using a shaped cookie cutter. If the mix is too firm let it soften slightly.
    4.  Store chocolate hearts in the fridge and enjoy.



    By Lily Soutter, leading London Nutritionist BSc (hons) Food & Human Nutrition, Dip NT

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