If you and your partner are looking to have a quiet more intimate Valentine's Day and need some inspo on romantic meal options - we've got you covered!

'Freya's Love Heart' chocolate cookies
'Freya's Love Heart' chocolate cookies

Take a look at these recipes which are fun to do together and simple enough if you aren't quite the Gordan Ramsay in the kitchen!

Freya’s love hearts

Show someone you love them with these cute heart-shaped chocolate cookies.

These hearts are intensely chocolatey and there’s no need for baking – just blitz them up in a food processor, cut into little heart shapes, freeze so they don’t crumble when you pop the stick in, then envelop them in melted chocolate. Delicious!

To make the love hearts:

  1. In your food processor, blitz together the ground almonds, oats, cacao powder, a pinch of salt, peanut butter, vanilla, dates and melted coconut oil to form a sticky mix.
  2. Form the mix into a ball in your hands then pop on a chopping board. Roll the mix out 1cm thick and use heart shaped cookie cutters to create the hearts. Re-roll until you’ve used up all the mix.
  3. Arrange them on a lined baking tray and freeze for 30 minutes to firm up.
  4. Break up the chocolate and add to a small pan with the coconut oil. Very gently heat on a low heat until the chocolate is melted. Don’t overstir.
  5. Remove the hearts from the freezer and place a cocktail stick into the centre of each heart, then dip in the melted chocolate.
  6. Add them back to the tray and then sprinkle pistachios over the top.
  7. Transfer back in the fridge to firm up. Store in the fridge.

Equipment: Cocktail sticks, heart-shaped cookie cutters, rolling pin


60g ground almonds

2 tbsp oats of choice

3 tbsp cacao powder

Pinch of sea salt flakes

3 tbsp peanut butter

2 tbsp melted coconut oil

1 tsp vanilla extract

4 medjool dates pitted

100g vegan chocolate

1 tsp coconut oil

Toppings: Chopped pistachios

Niki’s tip: You can top with any crushed nuts. Seeds or dried flowers are also lovely!

If you're feeling adventurous, give the jerk BBQ skewers a go!
If you're feeling adventurous, give the jerk BBQ skewers a go!

Jerk BBQ skewers with mango & black bean rice

These tasty and fun BBQ veg and tofu skewers have a punchy jerk flavour and make the perfect family meal. You can cook on the BBQ or bake – both ways are delicious!

To make the marinade - Mix the spices in the jar with the oil and sugar.

To make the skewers:

  1. Cut up the courgette, peppers and tofu into cubes.
  2. Put the veg in one tub and the tofu in another. Cover both in the marinade and mix carefully, making sure it’s all covered.
  3. Allow to marinate for at least 30 minutes.
  4. When ready to cook, add the veg and tofu to the skewers. You can either bake in the oven or add to a BBQ.

To bake:

  1. Pre-heat your oven to 180°C.
  2. Line a large baking tray with tin foil. Place the skewers on top and bake for about 25 minutes until cooked through.

On the BBQ - Carefully place the skewers onto the BBQ and cook for 20–25 minutes – turning occasionally.

To make the rice:

  1. Peel and cut the mango into cubes. Slice the spring onion.
  2. Now add all the ingredients to a bowl and mix to combine.
  3. To make the dressing, add all the ingredients to a jar and mix to combine. Now mix into the rice.

To serve - Serve the skewers with the rice and a squeeze of lime.


*Makes 4 skewers*

For the jerk marinade:

3 tsp jerk spice

1 tsp sugar

1 tsp sea salt flakes

1 tsp sweet paprika

3 tbsp olive oil

300g block firm tofu, sliced into large cubes

1 red pepper

1 courgette

12 mushrooms

For the beans and rice:

240g can black beans, drained

250g cooked rice of choice

1 ripe mango

2 spring onions

Big handful fresh mint and coriander, shredded


Juice of 1 lime

2 tbsp extra virgin olive oil

1 tsp maple syrup

Pinch of sea salt flakes

Pinch of black pepper

Niki’s tip: If you’re using wooden skewers, you will need to soak them in water for at least 15–30 minutes before threading the vegetables.

My Vegan Year by Niki Webster out now.
My Vegan Year by Niki Webster out now.

My Vegan Year: The Young Person's Guide to Going Plant-Based by Niki Webster available now.

by for www.femalefirst.co.uk