25+ Irresistible Vegan Desserts for a Sweet Valentine’s Day Celebration

2 hours agoLast Updated: January 1, 2025

19 minutes read

Valentine’s Day is the perfect occasion to indulge in sweet treats, and what better way to celebrate than with vegan desserts that are both delicious and compassionate?

Whether you’re vegan or simply looking for plant-based alternatives, this collection of 25+ Valentine’s Day vegan dessert recipes offers something for every sweet tooth.

From rich, creamy chocolate mousse to fruity tarts and decadent cakes, these desserts are made with wholesome, plant-based ingredients without sacrificing flavor.

Impress your loved ones (or yourself!) with these decadent yet guilt-free treats that will make your Valentine’s celebration extra special.

Whether you’re hosting a romantic dinner, preparing a sweet surprise for your partner, or just treating yourself, these vegan desserts are sure to be a hit. The best part?

They’re simple to prepare, making them perfect for both seasoned bakers and kitchen newbies alike.

So, get ready to dive into this collection of 25+ irresistible vegan Valentine’s Day desserts!

25+ Irresistible Vegan Desserts for a Sweet Valentine’s Day Celebration

This Valentine’s Day, make your celebrations sweeter and kinder with these 25+ vegan dessert recipes.

Whether you’re craving something fruity, chocolatey, or creamy, these plant-based sweets will not only satisfy your taste buds but also make your day a little more special.

You don’t have to compromise on flavor or indulgence when it comes to vegan desserts. So, gather your ingredients, get creative in the kitchen, and prepare to impress your loved ones with these irresistible treats.

Love and desserts are best when shared, so spread the sweetness this Valentine’s Day with these easy-to-make and utterly delightful vegan desserts!

Vegan Chocolate-Dipped Strawberries

These vegan chocolate-dipped strawberries are the ultimate Valentine’s Day treat. Sweet, juicy strawberries are coated in rich, dairy-free chocolate, creating a dessert that is as elegant as it is indulgent. Perfect for sharing with a loved one or enjoying solo, this recipe is quick, simple, and utterly delightful.

Ingredients:

12 fresh strawberries
1 cup vegan dark chocolate chips

1 tbsp coconut oil
Optional toppings: crushed nuts, shredded coconut, or vegan sprinkles

Instructions:

Wash and thoroughly dry the strawberries. Any water on the strawberries will cause the chocolate to seize.
In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until smooth and fully melted.
Hold each strawberry by the stem and dip it into the melted chocolate, letting the excess drip off.

Place the dipped strawberries on a parchment-lined baking sheet. Sprinkle with your desired toppings while the chocolate is still wet.
Refrigerate the strawberries for 20-30 minutes, or until the chocolate sets.
Serve and enjoy!

Chocolate-dipped strawberries are a timeless dessert that never fails to impress. With this vegan version, you can savor all the decadence of this classic treat without compromising your values. It’s a simple yet romantic way to celebrate Valentine’s Day!

Vegan Raspberry Cheesecake Bars

These creamy, tangy vegan raspberry cheesecake bars are a dessert to fall in love with. The luscious cashew-based filling pairs beautifully with a crunchy almond crust and a vibrant raspberry swirl. They’re a showstopper on any Valentine’s Day table and perfect for making ahead.

Ingredients:

For the crust:

1 cup almond flour
2 tbsp coconut oil, melted

2 tbsp maple syrup

For the filling:

1 ½ cups raw cashews (soaked for 4 hours or overnight)

½ cup coconut cream
⅓ cup maple syrup
2 tbsp lemon juice

1 tsp vanilla extract

For the raspberry swirl:

½ cup fresh raspberries

2 tbsp maple syrup

Instructions:

Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.

In a bowl, mix almond flour, coconut oil, and maple syrup until crumbly. Press the mixture into the bottom of the pan to form an even crust. Bake for 10 minutes and let cool.
Blend all filling ingredients in a high-speed blender until smooth and creamy. Pour the filling over the cooled crust.
Blend raspberries and maple syrup until smooth. Drop small spoonfuls of the raspberry mixture over the filling and swirl with a toothpick to create a marbled effect.

Bake for 20-25 minutes, or until the edges are set. Let cool to room temperature, then refrigerate for at least 4 hours before slicing into bars.
Serve chilled and enjoy!

These raspberry cheesecake bars are proof that vegan desserts can be just as rich and satisfying as their traditional counterparts. Their vibrant colors and luxurious flavors make them an ideal Valentine’s Day indulgence.

Vegan Red Velvet Cupcakes

Celebrate love with these stunning vegan red velvet cupcakes. Fluffy, moist, and topped with creamy cashew frosting, these cupcakes are as beautiful as they are delicious. The subtle cocoa flavor combined with the classic red hue creates a dessert that screams Valentine’s Day.

Ingredients:

For the cupcakes:

1 ½ cups all-purpose flour
1 cup almond milk (or any plant-based milk)
¾ cup organic cane sugar

⅓ cup coconut oil, melted
2 tbsp unsweetened cocoa powder
1 tbsp apple cider vinegar

1 tsp vanilla extract
1 tsp baking powder
½ tsp baking soda

1 tsp natural red food coloring (beet juice or plant-based dye)
¼ tsp salt

For the frosting:

1 cup raw cashews (soaked for 4 hours or overnight)
¼ cup coconut cream
2 tbsp maple syrup

1 tsp vanilla extract

Instructions:

Preheat your oven to 350°F (175°C) and line a cupcake tin with 12 liners.

In a large bowl, whisk almond milk and apple cider vinegar. Let sit for 5 minutes to curdle.
Add sugar, coconut oil, vanilla, and red food coloring to the milk mixture. Stir until smooth.
Sift in the flour, cocoa powder, baking powder, baking soda, and salt. Mix until just combined.

Divide the batter evenly among the cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
Blend all frosting ingredients in a high-speed blender until smooth. Frost the cooled cupcakes using a piping bag or spatula.
Decorate with sprinkles or crushed nuts, if desired.

These vegan red velvet cupcakes are a delightful way to celebrate love and compassion. They combine elegance with irresistible flavor, making them the perfect Valentine’s Day dessert to share with someone special—or to enjoy yourself!

Vegan Chocolate Mousse

This vegan chocolate mousse is luxuriously creamy and rich with a deep chocolate flavor. Made with just a few simple ingredients, it’s the perfect Valentine’s Day dessert for those who crave something indulgent without the dairy. Silky, smooth, and utterly decadent, this mousse will be a hit at any romantic gathering.

Ingredients:

1 ½ cups coconut cream (chilled)
1 cup dairy-free dark chocolate chips
2 tbsp maple syrup

1 tsp vanilla extract
A pinch of sea salt

Instructions:

Start by chilling the coconut cream in the fridge overnight for the best results.
Melt the dark chocolate chips using a double boiler or microwave, stirring until smooth.
In a large mixing bowl, scoop out the chilled coconut cream, leaving the liquid behind. Whisk it until it becomes smooth and fluffy.

Add the melted chocolate, maple syrup, vanilla extract, and a pinch of sea salt to the coconut cream. Stir until fully combined and smooth.
Spoon the mousse into serving dishes and refrigerate for at least 2 hours to allow it to set.
Before serving, garnish with shaved chocolate, berries, or a sprinkle of sea salt for extra flair.

This vegan chocolate mousse is a true showstopper—light, creamy, and rich in chocolate flavor, it’s perfect for celebrating Valentine’s Day with someone special. The simplicity of the ingredients only enhances the luxurious texture and taste, making it a dessert that is both sophisticated and easy to prepare.

Vegan Strawberry Shortcake

This vegan strawberry shortcake is a classic dessert with a compassionate twist. Sweet, juicy strawberries are paired with fluffy, dairy-free shortcakes and a light coconut whipped cream. It’s a fun and festive dessert that makes a wonderful treat for Valentine’s Day, providing a perfect balance of textures and flavors.

Ingredients:

For the shortcakes:

1 ½ cups all-purpose flour
1 tbsp baking powder

¼ cup coconut sugar
½ tsp salt
1/3 cup coconut oil, melted

¾ cup almond milk (or any plant-based milk)
1 tsp vanilla extract

For the topping:

2 cups fresh strawberries, sliced
1 tbsp maple syrup
1 can full-fat coconut milk (chilled overnight)

Instructions:

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, coconut sugar, and salt. Add the melted coconut oil, almond milk, and vanilla extract, and stir until combined into a dough.

On a floured surface, gently knead the dough and roll it out to about 1-inch thick. Cut out rounds using a biscuit cutter or a glass.
Place the dough rounds on the baking sheet and bake for 15-18 minutes, or until golden brown. Let them cool slightly.
For the coconut whipped cream, scoop the solidified coconut cream from the chilled can into a mixing bowl and beat with an electric mixer until fluffy. Add a little maple syrup to taste.

To assemble, slice the shortcakes in half. Top with fresh strawberries, a dollop of coconut whipped cream, and the top half of the shortcake.
Serve immediately and enjoy!

This vegan strawberry shortcake is a delightful, refreshing dessert that brings the best of Valentine’s Day flavors to life. The fluffy shortcakes, juicy strawberries, and rich coconut whipped cream make it an irresistible treat that’s sure to create lasting memories for you and your loved ones.

Vegan Raspberry Chocolate Tart

This vegan raspberry chocolate tart is an elegant and indulgent dessert that combines the richness of chocolate with the tartness of fresh raspberries. With a buttery, nutty crust and a silky smooth ganache, this tart is a showstopping treat for any Valentine’s Day celebration.

Ingredients:

For the crust:

1 cup almond flour
1/2 cup rolled oats
2 tbsp coconut sugar

2 tbsp coconut oil, melted
1 tsp vanilla extract

For the filling:

1 cup coconut cream
1 ½ cups dairy-free dark chocolate chips
1 tsp vanilla extract

1 tbsp maple syrup

For the topping:

1 cup fresh raspberries

A few mint leaves (optional)

Instructions:

Preheat your oven to 350°F (175°C). Grease a tart pan with coconut oil and set aside.

In a food processor, pulse the almond flour, oats, coconut sugar, melted coconut oil, and vanilla extract until the mixture comes together. Press the mixture into the bottom and sides of the tart pan to form an even crust.
Bake the crust for 10-12 minutes, or until it’s golden brown. Let it cool completely.
For the filling, heat the coconut cream in a small saucepan over medium heat until it starts to simmer. Pour it over the chocolate chips in a bowl. Let sit for a minute, then stir until smooth and creamy. Add vanilla extract and maple syrup.

Pour the chocolate filling into the cooled crust and smooth it into an even layer. Refrigerate for at least 2 hours or until fully set.
Once the tart has set, top with fresh raspberries and mint leaves for an added touch of freshness.
Slice and serve chilled.

The combination of rich, velvety chocolate and fresh raspberries in this vegan tart makes it a truly decadent dessert for Valentine’s Day. It’s an easy yet impressive recipe that is sure to delight everyone at the table, blending sweetness with the perfect balance of tartness and smooth texture.

Vegan Panna Cotta with Berry Compote

This creamy, velvety vegan panna cotta is a refined dessert perfect for a romantic Valentine’s Day. Made with coconut milk and agar-agar for a delicate, jelly-like texture, it’s topped with a vibrant berry compote that adds a refreshing tang. This dessert is light yet indulgent, with a beautiful balance of flavors.

Ingredients:

For the panna cotta:

1 ½ cups coconut milk (full-fat, canned)
1 tsp vanilla extract

3 tbsp maple syrup
2 tsp agar-agar powder
1 cup water

For the berry compote:

1 cup mixed berries (strawberries, raspberries, blueberries)
2 tbsp maple syrup

1 tsp lemon juice

Instructions:

In a saucepan, combine coconut milk, maple syrup, and vanilla extract. Stir over medium heat until warm.

In a separate bowl, mix agar-agar powder with water. Add this to the saucepan, bring to a simmer, and cook for 5 minutes, stirring constantly.
Pour the panna cotta mixture into individual serving glasses and let it cool. Refrigerate for at least 3 hours, or until the panna cotta sets completely.
While the panna cotta sets, prepare the berry compote. In a saucepan, combine mixed berries, maple syrup, and lemon juice. Simmer for 5-7 minutes, stirring occasionally, until the berries break down and the sauce thickens.

Once the panna cotta has set, spoon the berry compote on top of each serving.
Serve chilled and enjoy!

This vegan panna cotta with berry compote is a decadent and refreshing treat that offers a sophisticated touch to your Valentine’s Day celebration. The coconut panna cotta’s creamy texture, combined with the tangy sweetness of the berry compote, makes this dessert both indulgent and light, perfect for those looking for something elegant yet easy to prepare.

Vegan Lemon-Coconut Truffles

These vegan lemon-coconut truffles are a bright and zesty treat with a melt-in-your-mouth texture. Made with coconut, lemon zest, and a touch of maple syrup, they’re rolled in shredded coconut for an extra layer of flavor and crunch. These truffles are perfect for those looking for a refreshing, bite-sized dessert for Valentine’s Day.

Ingredients:

1 cup unsweetened shredded coconut
1 cup cashews (soaked for 4 hours or overnight)
2 tbsp maple syrup
Zest of 2 lemons
2 tbsp lemon juice
½ tsp vanilla extract
½ cup shredded coconut (for rolling)

Instructions:

In a food processor, combine the soaked cashews, shredded coconut, maple syrup, lemon zest, lemon juice, and vanilla extract. Blend until the mixture becomes smooth and thick.
Scoop out tablespoon-sized portions of the mixture and roll them into balls using your hands.
Roll each truffle in shredded coconut to coat it evenly.
Place the truffles on a baking sheet lined with parchment paper and refrigerate for at least 1 hour to firm up.
Once chilled, serve and enjoy!

These vegan lemon-coconut truffles are a sweet and tangy treat that’s perfect for Valentine’s Day. Their smooth, creamy interior and coconut coating make them a delightful snack for any occasion. These truffles are a great way to offer a refreshing twist on traditional chocolate truffles, combining the bright flavor of lemon with the rich texture of coconut.

Vegan Mocha Cupcakes

These vegan mocha cupcakes are the perfect combination of rich coffee flavor and decadent chocolate. Light and fluffy, topped with a smooth coffee-infused frosting, they make for an elegant and satisfying Valentine’s Day dessert. Perfect for coffee lovers, these cupcakes are an irresistible treat.

Ingredients:

For the cupcakes:

1 ½ cups all-purpose flour
¾ cup granulated sugar
¼ cup cocoa powder
1 tsp baking soda
½ tsp salt
1 tbsp instant coffee granules
1 cup almond milk (or any plant-based milk)
1/3 cup vegetable oil
1 tbsp apple cider vinegar
1 tsp vanilla extract

For the coffee frosting:

1/2 cup dairy-free butter, softened
1 ½ cups powdered sugar
1 tbsp instant coffee granules
1 tsp vanilla extract
2 tbsp almond milk (or any plant-based milk)

Instructions:

Preheat your oven to 350°F (175°C). Line a 12-cup cupcake pan with cupcake liners.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
In a separate bowl, mix the almond milk, oil, apple cider vinegar, vanilla extract, and instant coffee granules.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
For the frosting, beat the dairy-free butter in a mixing bowl until smooth. Add the powdered sugar, instant coffee, vanilla extract, and almond milk, and beat until light and fluffy.
Frost the cooled cupcakes with the coffee frosting. Serve and enjoy!

These vegan mocha cupcakes are the perfect treat for coffee lovers and anyone who loves a rich, indulgent dessert. The combination of deep chocolate and coffee creates a balanced flavor that pairs perfectly with the fluffy, creamy frosting. They’re a great addition to your Valentine’s Day dessert spread, offering a little extra pick-me-up with each bite!

Vegan Chocolate-Covered Strawberries

Nothing says romance like fresh strawberries dipped in rich, creamy chocolate. These vegan chocolate-covered strawberries are the perfect Valentine’s Day treat. The combination of juicy strawberries and smooth, dairy-free chocolate creates a deliciously decadent dessert that’s as beautiful to look at as it is to eat. They are simple to make, elegant, and a guaranteed crowd-pleaser.

Ingredients:

12 fresh strawberries, washed and dried
1 cup dairy-free dark chocolate chips
1 tbsp coconut oil (optional, for smoothness)
2 tbsp chopped nuts (optional, for garnish)
1 tbsp shredded coconut (optional, for garnish)

Instructions:

Line a baking sheet with parchment paper.
Melt the dairy-free dark chocolate chips and coconut oil (if using) in a heatproof bowl over a double boiler or in the microwave in 20-second intervals, stirring in between until smooth.
Holding each strawberry by the stem, dip it into the melted chocolate, covering about two-thirds of the berry.
Place the dipped strawberries on the parchment-lined baking sheet.
Optionally, sprinkle the chocolate-covered strawberries with chopped nuts or shredded coconut for added texture and flavor.
Refrigerate the strawberries for about 30 minutes or until the chocolate hardens.
Serve chilled for the perfect romantic treat.

Vegan chocolate-covered strawberries are the epitome of simple yet indulgent elegance. The natural sweetness of the strawberries paired with rich dark chocolate creates a perfect combination that is both delightful and romantic. They are a great addition to your Valentine’s Day celebration or any special occasion when you want to treat someone to something sweet and thoughtful.

Vegan Red Velvet Cake

This vegan red velvet cake is a showstopping dessert that’s perfect for a Valentine’s Day celebration. With its vibrant red color and rich flavor, it’s sure to impress. Topped with a creamy vegan cream cheese frosting, it’s a classic cake made with a plant-based twist that everyone will love.

Ingredients:

For the cake:

1 ½ cups all-purpose flour
1 cup granulated sugar
1 tbsp cocoa powder
1 tsp baking soda
½ tsp salt
1 tsp vanilla extract
1 tbsp apple cider vinegar
1 cup almond milk (or any plant-based milk)
2 tbsp vegetable oil
2 tbsp beetroot juice (for the color)

For the cream cheese frosting:

1 cup dairy-free cream cheese
½ cup dairy-free butter, softened
2 ½ cups powdered sugar
1 tsp vanilla extract

Instructions:

Preheat the oven to 350°F (175°C) and grease and flour two 8-inch round cake pans.
In a large bowl, combine the flour, sugar, cocoa powder, baking soda, and salt.
In a separate bowl, whisk together the almond milk, apple cider vinegar, vanilla extract, vegetable oil, and beetroot juice.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Divide the batter evenly between the two prepared cake pans.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
For the frosting, beat the dairy-free cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, beating until fluffy.
Once the cakes are completely cooled, frost the top of one layer with cream cheese frosting, then place the second layer on top and frost the top and sides.
Serve chilled and enjoy the velvety goodness.

This vegan red velvet cake is a perfect combination of soft, moist cake and rich, creamy frosting. Its deep red color makes it the perfect dessert for Valentine’s Day, and the vegan cream cheese frosting adds an extra layer of indulgence. It’s a beautiful dessert that’s sure to make any occasion feel special.

Vegan Churros with Chocolate Sauce

These crispy, golden vegan churros are a fun and indulgent dessert for Valentine’s Day. Coated in cinnamon-sugar and served with a rich, velvety chocolate dipping sauce, these churros are perfect for sharing. They’re light, crispy on the outside, and soft on the inside, with just the right amount of sweetness.

Ingredients:

For the churros:

1 cup water
2 tbsp coconut oil
1 tbsp maple syrup
1 ¼ cups all-purpose flour
½ tsp baking powder
½ tsp salt
1 tsp vanilla extract
1 cup cinnamon sugar (for coating)

For the chocolate sauce:

1 cup dairy-free dark chocolate chips
½ cup coconut milk (or any plant-based milk)
1 tbsp maple syrup
½ tsp vanilla extract

Instructions:

In a medium saucepan, bring the water, coconut oil, and maple syrup to a boil.
Once boiling, remove from heat and stir in the flour, baking powder, and salt. Mix until a dough forms.
Let the dough cool for 5 minutes, then transfer it to a piping bag fitted with a star tip.
Heat oil in a large pot or deep fryer over medium heat. Once hot, pipe about 4-inch lengths of dough into the oil, cutting the dough with scissors as needed. Fry for 2-3 minutes or until golden brown, turning to ensure even cooking.
Using a slotted spoon, remove the churros from the oil and place them on a paper towel-lined plate to drain.
While the churros are cooling slightly, make the chocolate sauce by combining the dark chocolate chips, coconut milk, and maple syrup in a small saucepan. Heat over low heat, stirring constantly until smooth and creamy. Stir in the vanilla extract.
Once the churros have cooled slightly, coat them in the cinnamon-sugar mixture.
Serve the churros with the warm chocolate dipping sauce and enjoy!

Vegan churros with chocolate sauce are a playful and indulgent dessert that’s perfect for sharing with a loved one. The crisp, cinnamon-sugar-coated churros paired with rich chocolate sauce make for a delightful treat that everyone can enjoy. It’s a fun and festive way to enjoy Valentine’s Day with a sweet touch of decadence.

Vegan Chocolate Mousse

This rich and creamy vegan chocolate mousse is an indulgent yet light dessert that’s perfect for Valentine’s Day. Made with avocado and dark chocolate, this mousse has a velvety texture and a deep chocolate flavor. Topped with fresh berries or whipped coconut cream, it’s a beautiful and satisfying treat that is sure to impress.

Ingredients:

1 ripe avocado, peeled and pitted
1 cup dairy-free dark chocolate chips
3 tbsp maple syrup
1 tsp vanilla extract
2 tbsp unsweetened almond milk (or any plant-based milk)
Fresh berries or whipped coconut cream for topping (optional)

Instructions:

Melt the dark chocolate chips in a heatproof bowl over a double boiler or in the microwave, stirring every 20 seconds until smooth.
In a food processor, combine the melted chocolate, avocado, maple syrup, vanilla extract, and almond milk. Process until the mixture is smooth and creamy.
Taste the mousse and adjust the sweetness if needed by adding more maple syrup.
Spoon the mousse into individual serving dishes or glasses.
Refrigerate for at least 1 hour to let the mousse set.
Top with fresh berries or whipped coconut cream before serving, if desired.
Serve chilled and enjoy this luscious dessert!

This vegan chocolate mousse is a decadent, creamy treat with a rich chocolate flavor, making it a perfect dessert for any romantic occasion. The avocado provides a silky smooth texture while keeping it dairy-free and healthy. Paired with fresh berries or coconut cream, it’s an elegant dessert that will make your Valentine’s Day celebration extra special.

Vegan Strawberry Shortcake

A vegan twist on the classic strawberry shortcake, this dessert is both light and indulgent. Made with fluffy, dairy-free biscuits, sweetened strawberries, and topped with coconut whipped cream, this treat is a refreshing and beautiful way to celebrate Valentine’s Day. It’s perfect for those who want a balance of sweetness and lightness in a dessert.

Ingredients:

For the biscuits:

2 cups all-purpose flour
2 tbsp sugar
2 ½ tsp baking powder
½ tsp salt
1/3 cup coconut oil, chilled and cut into cubes
¾ cup almond milk (or any plant-based milk)

For the strawberries:

2 cups fresh strawberries, hulled and sliced
2 tbsp maple syrup

For the whipped cream:

1 can full-fat coconut milk (chilled overnight)
2 tbsp powdered sugar
1 tsp vanilla extract

Instructions:

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, mix together the flour, sugar, baking powder, and salt.
Add the chilled coconut oil to the dry ingredients and cut it in using a pastry cutter or fork until the mixture resembles coarse crumbs.
Gradually add the almond milk and mix until the dough comes together.
Turn the dough out onto a lightly floured surface and gently knead it until smooth. Roll out the dough to about 1-inch thickness and cut into round biscuits.
Place the biscuits on the prepared baking sheet and bake for 15-18 minutes, or until golden brown.
While the biscuits bake, prepare the strawberries by mixing them with maple syrup in a bowl. Let them sit for 10-15 minutes to macerate and release their juices.
To make the whipped cream, scoop the solidified coconut cream from the chilled coconut milk and place it in a mixing bowl. Beat with a hand mixer or whisk until smooth. Add powdered sugar and vanilla extract, and continue to whip until fluffy.
To assemble the shortcakes, slice each biscuit in half. Top the bottom half with macerated strawberries and a dollop of whipped cream, then place the top half of the biscuit on top.
Serve immediately and enjoy!

Vegan strawberry shortcake is a light yet indulgent dessert that’s perfect for a spring or Valentine’s Day treat. The flaky, tender biscuits combined with sweetened strawberries and rich coconut whipped cream create a refreshing and satisfying dessert that everyone will love. It’s a classic that’s both simple and elegant, making it an ideal way to show someone you care.

Vegan Raspberry-Lemon Bars

These vegan raspberry-lemon bars are the perfect balance of tart and sweet, with a zesty lemon filling and a hint of raspberry. The creamy, citrusy filling rests on a shortbread-like, buttery crust that makes for a refreshing and tangy dessert. These bars are easy to make and perfect for a light, citrusy Valentine’s Day treat.

Ingredients:

For the crust:

1 ½ cups all-purpose flour
¼ cup powdered sugar
1/3 cup coconut oil, melted
1 tsp vanilla extract
Pinch of salt

For the lemon-raspberry filling:

1 cup fresh raspberries
1 cup fresh lemon juice
¾ cup maple syrup
2 tbsp cornstarch
1 tbsp lemon zest
¼ cup coconut milk (or any plant-based milk)

Instructions:

Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish.
For the crust, combine the flour, powdered sugar, melted coconut oil, vanilla extract, and salt in a bowl. Mix until the dough comes together. Press the dough into the bottom of the prepared baking dish to form an even crust.
Bake the crust for 12-15 minutes, or until lightly golden brown. Let it cool slightly.
While the crust cools, prepare the filling by blending the raspberries, lemon juice, maple syrup, cornstarch, lemon zest, and coconut milk in a blender until smooth.
Pour the mixture into a saucepan and cook over medium heat, stirring constantly, until it thickens (about 5-7 minutes).
Pour the raspberry-lemon filling over the cooled crust, spreading it out evenly.
Bake for an additional 20-25 minutes, or until the filling is set. Let it cool completely before slicing into bars.
Refrigerate for at least 1 hour before serving for the best texture.

Vegan raspberry-lemon bars are a perfect mix of tart, sweet, and creamy—ideal for anyone who enjoys a refreshing, citrusy dessert. The buttery crust and zesty filling create a beautiful contrast, making each bite a burst of flavor. These bars are a delightful treat for Valentine’s Day, offering a unique twist on traditional lemon bars that are sure to impress.

Note: More recipes are coming soon!

2 hours agoLast Updated: January 1, 2025

19 minutes read