Make one of these delicious and nutritious treats for your Valentine.

4 Sweet Hallelujah Diet Recipes to Whip up on Valentine's Day

On this loving holiday, make one of these delicious desserts for your special someone to show how much you truly care.

Valentine's Day is the perfect opportunity to show additional love and appreciation for your significant other. While kind words and thoughts speak volumes, gifting your loved one something sweet and homemade can make him or her feel even more cherished. On this loving holiday, make one of these delicious desserts for your special someone to show how much you truly care:

1. Banana Cream Pie
Recipes for banana cream pie and carob pie crust can be found in Kim Wilson's book "Everyday Wholesome Eating … In the Raw." They complement each other so effortlessly.


For the Carob crust:

  • 1/2 cup sunflower seeds
  • 1/2 cup almonds
  • 1/2 cup walnuts or pecans
  • 1 tablespoon tahini
  • 2-4 teaspoons carob powder
  • 10 dates – pitted
  • 1/4 cup raisins
  • 2 tablespoons honey
  • 1 pinch sea salt

For the pie filling:

  • 2 fresh bananas
  • 4 frozen bananas
  • 16 dates - pitted


First, prepare your crust. Bring a pot of water to a boil and use it to rinse your raisins. Set aside. Place seeds and nuts in a food processor and blend until finely chopped. Gradually add rinsed raisins and remaining ingredients and continue to process until well mixed. Remove dough from food processor and press into a pie pan. Set aside.

Using a heavy-duty blender, mix your fresh bananas and dates until combined. Gradually add the frozen bananas until well mixed, and then pour mixture into the prepared crust. Place pie in the freezer to sit for about 2 hours, and then serve.

Use fresh and frozen bananas to create this delicious treat.Use fresh and frozen bananas to create this delicious treat.

2. Valentine Candies
There's no processed sugar involved in this sweet treat from Wilson's book - only natural, wholesome ingredients.


  • 2/3 cup coconut oil
  • 3/4 cup dates - pitted
  • 1/4 cup honey
  • 3 tablespoons carob powder
  • 1 pinch sea salt
  • 3/4 cup chopped nuts


Place all ingredients, besides the nuts, in a food processor and mix until fully combined. Stir in the nuts and then transfer to an 8-by-8-inch pan. Place in the refrigerator to set, and then cut into bite-sized squares. Enjoy!

3. Sweetheart Cake with Fudge Frosting
Chocolate is certainly a Valentine's Day classic, so you can't pass up the chance to treat your loved one to something sweet. With this recipe, from "Rhonda's Culinary Creations," you can satisfy the cravings without threatening your primarily raw, plant-based diet.


For the cake:

  • 3 cups walnuts - soaked overnight, drained and dried
  • 1 cup raw, unsweetened carob powder
  • 1 cup Medjool dates - pitted
  • 3 tablespoons raw, extra-virgin, cold-pressed coconut butter
  • 1 tablespoon ground flaxseeds
  • 1 teaspoon vanilla
  • 1/4 teaspoon unrefined sea salt
  • Zest of 1/2 orange

For the filling:

  • 1/2 cup fresh or frozen raspberries
  • 1/4 cup Medjool dates - pitted

For the frosting:

  • 1/3 cup soft Medjool dates - pitted
  • 1/3 cup raw carob powder
  • 1 tablespoon ground flaxseeds
  • 1/4 cup raw, unfiltered honey
  • 1 medium avocado - peeled and pitted


To prepare your cake, place all of the ingredients in a food processor and pulse until coarsely combined. Transfer to two pans and form into desired shapes for stackable cakes.

Place your filling ingredients in the food processor and mix until it reaches a smooth and creamy consistency. Spread raspberry filling on one of the cakes and then top with the other. Set aside.

To create your frosting, place all of the ingredients in the processor and blend until creamy. Spread mixture evenly on the two-layer cake and serve immediately, or place in the refrigerator to set for a few hours.

4. Lemon Coconut Truffles
If you're looking for a treat that's less decadent, try our Lemon Coconut Truffles recipe:

Use fresh coconut flakes to garnish the lemon truffles.Use fresh coconut flakes to garnish the lemon truffles.


  • 1 cup dates - pitted
  • 1 cup unsweetened shredded coconut, plus extra for garnish
  • 1 cup raw cashews - pre-soaked and dried
  • 1/2 tablespoon vanilla extract
  • 1/4 cup vanilla extract
  • 1/4 cup lemon juice
  • Zest of 1 lemon
  • 1/4 teaspoon sea salt
  • 2-3 tablespoons of water


Place the cashews in a food processor and mix until it reaches a fine, mealy consistency. Add coconut, pulsing, until blended, then add the dates, vanilla, lemon juice, zest and sea salt. Continue blending until well mixed, adding tablespoons of water at a time to perfect the consistency.

Using your hands, roll the treats into 1-inch balls, and then roll into garnishing coconut flakes. Place on a serving tray and let set in the refrigerator, or eat immediately.

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