With Valentine’s Day right around the corner, we have a feeling you might be planning a few romantic dishes for that perfect person in your life.

Whether they’re vegan, vegetarian, or a meat-lover, here are six of our favorite Valentine’s Day dessert recipes that everyone will love. Even better? They’re easy, too – making for lots of time to spend with your significant other.

Cherry Champagne Sorbet

2/3 cup water
2/3 cup sugar
2 cups good quality champagne
2 tablespoons agave nectar
1 1/2 cups pureed pitted cherries, fresh or frozen

Put the champagne in the freezer for 20 minutes.

Meanwhile, put the sugar and the water in a large saucepan. Set to a simmer and cook until the sugar has dissolved and the mixture has thickened. Remove from heat and let cool completely.

Add the champagne to the saucepan. Stir in the agave nectar and cherries. Mix well. Pour the mixture into a plastic, freezer-safe container. Freeze for 4 to 6 hours.

Remove the mixture from the freezer. Scrape the mixture into a blender or food processor. Process until smooth. Refreeze until the mixture is firm before serving.

Graham Truffle Tart

1/4 cup nondairy margarine, cut into 1/2 inch pieces
5 1/2 ounces chocolate graham crackers
2 tablespoons ground almonds
3/4 cup full-fat coconut milk
1/4 cup agave nectar
12 ounces vegan chocolate chips

Preheat the oven to 350 degrees F. Lightly grease the bottom and sides of a 9-inch springform pan. Put the graham crackers and almonds in the bowl of a food processor. Process until there are fine crumbs. Add the nondairy margarine. Pulse until well mixed. Use your fingers to press the mixture into the bottom of the ban. Bake for 12 minutes. Cool to room temperature.

Meanwhile, put the coconut milk and agave nectar in a small saucepan. Bring to low heat, stirring, until the agave nectar has dissolved. Turn to medium heat and cook until it is steaming. Put the chocolate chips in a medium bowl. Remove the coconut milk mixture from the stovetop and pour it over the chocolate chips. Stir until the mixture is smooth. Scrape the chocolate mixture over the prepared crust with a rubber spatula. Refrigerate at least 8 hours or overnight.

To serve, loosen the tart from the sides of the pan, then unmold the tart and transfer to a serving plate. Cut into wedges and serve.

Chocolate Hazelnut Fondue

6 ounces vegan chocolate chips
3/4 cup full-fat coconut milk
1/4 cup agave nectar
1 teaspoon vanilla extract
1/4 cup hazelnut butter

Put the chocolate chips in a medium sized bowl. Put the coconut milk and agave nectar in a saucepan. Bring to a boil on medium heat, stirring often. As soon as it is boiling, remove it from the heat and pour it over the chocolate. Let stand until melted, then whisk until the mixture is smooth. Stir in vanilla extract and hazelnut butter.

Put the mixture in a fondue pot. Serve with raspberry pound cake (recipe below), fresh fruit, or hazelnut biscotti (recipe below).

Vegan Raspberry Pound Cake

2 cups spelt or whole grain flour
1 1/4 cups unrefined sugar
1 tablespoon baking powder
1/2 teaspoon fine sea salt
1 cup pureed silken tofu
1/2 cup nondairy milk
1/4 cup melted coconut oil
2 teaspoons vanilla extract
1 1/2 cups fresh raspberries, tossed with 2 teaspoons flour

Preheat the oven to 350 degrees F. Lightly grease an 8 1/2 x 4 1/2-inch loaf pan.

Put the flour, sugar, baking powder, and salt in a medium bowl. Whisk until smooth. Stir together the tofu, nondairy milk, coconut oil, and vanilla until well mixed. Add the tofu mixture to the flour mixture. Stir until just combined. Stir in the raspberries. Scrape the mixture into the prepared pan. Bake for 4o to 45 minutes, until a toothpick inserted in the centre of the cake comes out clean. Cool ten minutes, then invert onto a cooling rack to cool completely before cutting into cubes.

Vegan Hazelnut Biscotti

3 cups spelt or whole grain flour
1 tablespoon baking powder
1/2 teaspoon fine sea salt
1 1/4 cups unrefined cane sugar
3/4 cup unsweetened applesauce
2 tablespoons melted coconut oil
1 teaspoon vanilla extract
1 1/2 cups hazelnuts, toasted

Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.

Put the flour, baking powder and salt in a large bowl. Whisk well. Put the sugar, applesauce, oil, and vanilla extract in a medium bowl. Whisk until well combined.

Add the sugar mixture to the flour mixture. Mix well. Add in the nuts, mixing again. The mixture will be very stiff, and you may want to use your hands.

Transfer the dough to the prepared baking sheet. Shape the dough into two 3-inch wide logs about 3/4 inch thick.  Bake for 25 minutes. Remove the pans from the oven and let the logs cool 15 minutes. Reduce the oven temperature to 300 degrees F.

Use a sharp knife to cut the logs into 1/2 inch wide slices. Remove the parchment paper from the pan. Place the slices cut-side-down onto the baking sheet.

Bake 10 minutes, until the bottom is golden brown, turning and baking for another 5 minutes. Cool on racks completely.

Rose Martini

1/2 cup water
2 tablespoons sugar
3 1/2 cups good-quality vodka
4 teaspoons freshly squeezed lemon juice
1/2 teaspoon rose water
Ice cubes
Edible rose petals

Put the water and sugar in a small saucepan. Bring to a boil. Lower heat and let simmer, stirring often, until the sugar dissolves. Remove from heat and let cool completely. Stir in the vodka, lemon juice, and rose water.

Fill a cocktail shaker with ice cubes. Add about a quarter of the vodka mixture. Shake well.

Strain the mixture into two martini glasses. Garnish with rose petals.

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