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Vegan Valentine’s Day Dessert

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Vegan Valentine’s Day Dessert

Robin from Knead to Cook made our vegan Valentine’s Day weekend a little sweeter by sharing her twist on energy bites with us:

“Last night I started to whip up some energy balls and then decided to depart from the norm and make them more of a Valentine’s Day sweet treat that is totally healthy.  My husband can’t have chocolate so I made some with a vegan chocolate drizzle for my girls and some with an almond butter drizzle for him.  They turned out so cute.  Plus they pack a healthy punch of vitamins and protein!  If you’re looking to do something different this year and avoid the box of chocolates... you might want to consider these.”

Looking for more vegan Valentine’s Day recipes? Try these Valentine’s Day brunch ideas or look through all of these delicious vegan top date night recipes.


  • 1 cup shredded coconut
  • 1/2 cup walnut pieces
  • 1/2 cup almonds
  • 4 Tbsp almond butter
  • 2 tsp (your flavor of choice) Vega One™ Nutritional Shake
  • 1 Tbsp melted coconut oil
  • 8 Medjool dates, pitted
  • 1 cup brown rice cereal
  • Drizzle with:
  • A melted bar of Vega® Maca Chocolate
  • Melted almond butter


  • Process shredded coconut and nuts into a flour using a food processor

  • Then add almond butter, Vega One and coconut oil.  Pulse a few times.

  • Add dates and pulse until smooth.

  • Add brown rice cereal and pulse a few times to help add crunch to the mixture.

  • Line an 8×8 brownie pan with parchment and then press the dough evenly onto it.

  • Refrigerate until chilled.

  • Then using a knife, slice into shapes or use a cookie cutter to make hearts.

  • Place each heart on a sheet of parchment and drizzled the chocolate or almond butter over top with a fork or small whisk.

  • Refrigerate until set.  Can be stored in the fridge for up to a week.

Robin Runner

Robin Runner is a freelance developer and contributor to Vega’s Recipe Center. Robin is the author, recipe developer, fitness enthusiast, and photographer behind the blog Knead to Cook. Knead to Cook documents Robin’s journey from carnivore to plant-based vegan. As a wife and active mother of two active teenage daughters, Robin is well-versed in creating easy, flavorful recipes to accommodate everyone. Whether you’re a lover of meat and potatoes, or strictly vegan and gluten-free, Robin’s non-threatening recipes and captivating photography will appeal to all tastes! When she’s not in the kitchen, Robin is also a world-traveler, avid reader, marathon runner, and cyclist.
Robin Runner

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