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Valentines Day

Valentine’s Day is usually a day to take your other half out for a romantic meal, or celebrate by buying them gifts of flowers, chocolates, perfume etc. Or to find your ‘other half’ by using the same means – often starting out with an ‘anonymous’ card!

This year, as we’re all in lockdown, we are going to be have to be far more creative in our choice and style of celebrations. Buying gifts, is not a problem, as most of us have already taken to buying everything and anything we need online.  However, as restaurants are closed, unless a take-away is your idea of a treat, you need to plan ahead!

Also, if your loved-one is someone with food allergies, then your food shopping needs to be considered with even more care. We thought we would give you some ideas of safe, allergen, gluten, dairy-free sweet treats you can prepare yourself, without being cooking whizzes!

Valentine’s Day Recipes for home baking/ creating:

All of these recipes are using either, or baking mixes, or other Creative Nature products, and are available on our website. They are super-easy to make too!

*Beetroot Brownies

photo of beetroot brownies


  • 1 x Creative Nature Brownie mix
  • 125g Dairy free spread
  • 3 tbsp Milled flaxseed
  • 2 tbsp Rose water
  • 7 tbsp Water
  • 3 medium Beets


  1. Combine your waters and flaxseed and leave for 10 minutes until it turns gloopy
  2. Then add your dairy free spread and brownie mix and mix into a smooth paste
  3. Blend your beets and stir into the mixture
  4. Pour into a greased 20x20cm baking tin and bake for 20-25 minutes at 180℃

*Rose Blondies: 


  • 4 tsbp Maple syrup
  • 215ml Plant-based milk
  • 40g Creative Nature Hemp protein powder
  • 100g Gluten Free Oat flour (or oats blended into a flour)
  • 45g Seed butter
  • 1 tsp Vanilla essence
  • 1tsp Rosewater
  • Creative Nature Gnawbles and dried rose petals to top


  1. Mix together all of your ingredients apart from the toppings in a bowl until combined in a thick batter.
  2. Spread out onto a 20x20cm greased baking tray and top with the Gnawbles and rose petals
  3. Bake at 175℃ for 25 minutes

*Cacao and Berry Smoothie Bowl


  • 1 cup Frozen red berries of your choosing
  • 1/3 cup Natural or plant-based yoghurt
  • Dash of plant milk
  • 2 tbsp Creative Nature Cacao Nibs
  • 1 Banana
  • 1tsp Agave/maple syrup to sweeten


  1. Add all your ingredients to a blender, setting aside half your banana and a few cacao nibs for toppings
  2. Blend through until smooth. If you find there are lumps, add a dash more milk or leave the mixture for 5 minutes to allow the frozen fruit to soften slightly.
  3. Present in your serving bowls and top with whatever you choose! We have topped with banana, cacao nibs, and rose petals.

*Chocolate Heart Cake


  • 1 x Cacao Rich chocolate Cake baking mix
  • 250ml of your favourite milk (we like rice milk)
  • 110ml Vegetable oil (or 100g melted coconut oil)

For a Valentines topping:

  • 130g Icing sugar (or powdered coconut sugar)
  • 3 heaped tbsp Creative Nature Cacao Powder
  • 80 g Dairy free spread
  • Milk (optional)

For decoration: Gnawbles – flavour of your choice, Rose petals, sprinkled, lovingly


  1. Gracefully pour all the ingredients into a mixing bowl and give it a good stir.
  2. Pour into an 8 inc (20cm) greaseproof, heart-shaped cake tin.
  3. Pop in the oven for about 25 mins, then remove and allow to cool before icing.

For icing:

  1. Mix all the ingredients together (icing sugar, cacao powder, dairy free spread, sugar), but be super careful with the powdered sugar! It will start to fly about when you stir, so start slow and steady, speeding up your tempo a little, so you end up with a gorgeous smooth mix.
  2. If you want a thinner mix, gently, add a splash of your favourite milk –don’t over-do it.
  3. Decorate with your Gnawbles, and rose petals, sprinkled lovingly on top.

A great centre-piece for your table after your Valentine meal… Rather than just bake the Beetroot Brownies and Rose Blondies, why not, once cooked, package them up in a ribbon tied box as an extra special, ‘baked with love’ present.

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