7 Really Easy Valentines’ Day Dessert Recipes for the Lazy People


Keep your worries at bay, fellow lazy Valentine’s Day-ers! We have got your back. With these fuss-free and easy to follow recipes, you can easily deceive your loved ones into thinking that you’ve been keeping Valentine’s Day on your mind since the start of 2018. Just quickly whip up these yummy treats on V-day’s eve, and have something homemade and from the heart to give your beau the next day.

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Chocolate Banana Graham (Serves 1)

Credit: Hellowonderful


1 square graham cracker, broken into 2 rectangles

½ teaspoon of Nutella

2 slices banana, about 2 inches long

½ teaspoon of sweetened shredded coconut 


Spread each cracker piece with ¼ teaspoon of Nutella and top with a slice of banana and a sprinkling of coconut.

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Chocolate Fondue (Serves 2)

Credit: Inspired Edibles


3 ounces bittersweet chocolate, chopped

2 tablespoons heavy cream

1 tablespoon of brewed espresso (or instant espresso powder)

½ teaspoon vanilla extract

1 banana, peeled and cut into 8 pieces

8 1 inch chunk fresh pineapples

4 strawberries


Place all the ingredients (excluding the fruits) in a medium microwavable bowl and microwave on Medium, stirring every 20 seconds, until melted for 2 minutes.

Pour the chocolate mixture into a 6 or 12 cup muffin tin, and serve with the fruits.

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Chocomole Pudding (Serves 6)

Credit: Eating Well


16 Medjool dates, pitted and coarsely chopped

3 ripe avocados

1 cup unsweetened almond milk 

1 cup unsweetened cocoa powder

¼ cup pure maple syrup 

1 tablespoon coconut oil

1 teaspoon vanilla extract

Pinch of sea salt


Soak the dates in 1 cup hot water until soft (5 to 10 minutes) and drain off.

Process all the ingredients in a food processor until smooth and creamy.

Refrigerate the mixture for 2 hours.

Serve garnished with a little extra sea salt, if desired.

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Coconut Dark Chocolate Truffles  (Serves 40)

Credit: Eating Well


2 cups whole dates, pitted and coarsely chopped (16-18 large)

1 cup boiling water

1 teaspoon vanilla extract

¼ teaspoon salt

¾ cup coconut flour

2 tablespoons unsweetened cocoa powder

10 ounces bittersweet chocolate, chopped (about 1½ cups)

1½ cups unsweetened shredded coconut, toasted


Place dates in a small bowl. Pour boiling water over them and let stand until cool.

Transfer the dates and liquid to a food processor. Add vanilla and salt, and puree until smooth, scraping down the sides once or twice.

Add coconut flour and cocoa, and process, scraping the sides occasionally, until thick doughlike paste forms.

Refrigerate until for 2 hours.

Line a baking sheet with parchment paper or foil. Using 2 teaspoons per truffle, roll the mixture into about 40 balls.

Place half the chocolate in a microwave-safe bowl and microwave in 30-second bursts, stirring in between, until it is about half melted. Remove from the microwave and continue stirring until completely melted. Place coconut in a shallow dish.

Add about 4 date balls at a time to the melted chocolate. Working quickly, use 2 forks to roll each ball in the chocolate until coated. Use a fork to transfer the truffles one at a time to the coconut, letting excess chocolate drip off first. Sprinkle with coconut to coat. Transfer to the prepared baking sheet.

When the first batch of chocolate is gone and about half the date balls are coated, melt the remaining chocolate and coat the remaining balls with chocolate and coconut. Transfer the baking sheet to the refrigerator and chill until the chocolate is set, about 1 hour.

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Winter Fruit Compote (Serves 3)

Credit: Eating Well


225g mixed dried fruit of your choice 

100ml (3 1/2fl oz) unsweetened apple juice

100ml (3 1/2fl oz) unsweetened orange juice

1/2 teaspoon mixed spice

10g (1/4 oz) toasted flaked almonds 



Place the dried fruit in a bowl.

Pour the juices into a flask, and add in the mixed spice. Whisk well.

Pour the juice over the fruit and mix well. Cover and chill in the refrigerator for 4 hours or overnight.

Divide compote between 2 serving bowls and sprinkle with flaked almonds before serving. You can choose to serve the compote on its own or with a dollop of low-fat yoghurt.

*If you prefer your compote to be warm then put in a microwave-safe container, and heat on High for about 2 minutes (or until hot).

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Strawberry Froyo Cupcake (Serves 12)

Credit: Eating Well


1½ cups vanilla or lemon snap cookies

2 tablespoons melted butter

2 pints (4 cups) nonfat vanilla frozen yoghurt, softened

2½ cups sliced strawberries, plus 12 slices for garnish



Generously coat a 12-cup muffin tin with cooking spray.

Put the cookies in a food processor and process till fine crumbs form.

Transfer the mixture to a medium bowl and stir in melted butter.

Press about 1 tablespoon of the mixture in the bottom of each muffin cup.

Place frozen yoghurt and 2½ cups strawberries in the food processor and pulse until the berries are finely chopped.

Fill each muffin cup with a generous ¼ cup of the mixture.

Press a strawberry slice on top, if desired. Freeze until firm, at least 3 hours

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Quick Berry Mix (Serves 2)

Credit: Eating Well


2 cups frozen mixed berries

2 tablespoons of sugar

1 ½ teaspoon of cornstarch


Toss berries, sugar and cornstarch in a large microwavable bowl until well combined. Microwave on High for 2 minutes.

Stir and continue microwaving on High until slightly thickened and steaming, about 2½ minutes more.

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