• Dessert

  • Difficulty: Moderate

  • © The Vegetarian Society

Pots of Love – Valentine’s Day Dessert

These recipes can be made in advance and plated up just before serving. Serve your dishes on a platter for two. Please note: One bottle of Champagne will be enough to make these recipes, with 2 glasses left to drink. We think of everything!

  • Serves 2

  • Preparation 20 mins

  • Cooking 30 mins

Don't forget to leave a bit of extra time for the sorbet to freeze.

Pots of Love – Valentine’s Day Dessert
  • Dairy-Free

  • Egg-Free

  • Low Fat

  • Nut-Free

  • Vegan


For the Champagne sorbet (can be made the day before)
  • 200g sugar
  • 250ml tap water
  • 250ml Champagne
  • 250ml chilled water
For the chocolate pot
  • 1 avocado, peeled and de-seeded
  • 2 tsp cocoa powder
  • 1 drop vanilla extract
  • 1 tbsp maple syrup
  • 1 tbsp pomegranate molasses
For the Champagne jelly
  • 4 strawberries, chopped into small pieces
  • 1 sachet Vege-Gel
  • 50g sugar
  • 250ml Champagne
For the strawberry tart
  • 250g strawberries
  • 1 pre-made tart case*
  • 1 sachet Vege-Gel
  • 1 tsp orange essence
  • *If you can’t find a vegan pre-made tart case, line a 15cm flan case with pastry. Line with parchment paper and fill with baking beans and bake for 25 minutes, at 180C/Gas 4, and then allow to cool completely.
For the biscuits
  • 75g caster sugar, with a little extra for sprinkling on biscuits
  • 125g vegan margarine or butter
  • 125g type '00' flour
  • 125g self-raising flour
  • A pinch salt
  • 1 lemon, juice and zest
  • 1 orange, zest only
  • ¼ tsp ginger powder
  • A few drops orange essence
  • A pinch dried chilli
  • 1 tbsp pomegranate syrup
  • Icing sugar, for dusting work top


  1. Champagne Sorbet: Put the sugar and tap water in a pan and simmer for 5 minutes.
  2. Add the Champagne and chilled water and allow to cool.
  3. Pour into a large plastic container and put it in the freezer. Stir every 40 minutes until it starts to freeze (which should take approximately 2½ hours).
  4. Leave in the freezer until just before serving.
  5. Chocolate pot: Place all of the ingredients into a food processor and thoroughly blend. Scrape any mixture that sticks to the side for a smooth consistency. Place prepared mixture into a small serving bowl and then chill.
  6. Champagne Jelly: Place the chopped strawberries into 2 shot glasses or two small wine glasses.
  7. Put Vege-Gel and sugar into a pan and slowly add the Champagne, whisking all the time with a fork.
  8. Bring to the boil then pour over the strawberries.
  9. Leave to cool for 20 minutes before putting in the fridge to chill completely.
  10. Strawberry Tart: Slice the strawberries and arrange them neatly on your pastry case.
  11. Make up one sachet of Vege-Gel as directed on the packet. Add the orange essence, then pour over the strawberries. Allow to set.
  12. Love biscuits: Preheat oven to 180°C/gas mark 4.
  13. Cream together the sugar and margarine. Stir in all the remaining ingredients.
  14. Dust your work top with a little icing sugar and roll out the dough to approximately 4mm thick. Cut out your biscuits with a heart shaped cutter and place onto a baking tray lined with parchment paper. Finally dust with a little caster sugar and bake in the oven for 10-14 minutes or until golden brown. As the biscuits cool they will crisp up.
  15. Serve all components on a plate to share.

Our online recipe collection helps new veggies find their feet and gives inspiration to those in a culinary rut. However, developing new recipes is costly and as a charity we can’t do this without you. Will you donate £3 a month to help create more tasty, nutritious meal ideas?

Search for recipes

Sign up for our newsletter