The 14th of February is always heart marked on our calendars, for it’s the perfect day to celebrate love in every shape and form! With or without another pair of hands to hold at night, it’s an opportunity to get busy creating and sharing something nice with your special someone, your friend, or your complicated story.

Even though we, almost every year, spend Valentine’s day in a “mock the lovebirds” kind of gathering, we appreciate it not for its consumeristic aspect, but as an excuse for some more celebration, giving flowers or as a way to start baking and crafting. We noticed how everyone buys red roses for their loved ones on Valentine’s day, but we thought it cliche for our taste. Speaking of taste, we thought instead of giving or receiving red roses, to eat them. Flabbergasting, right?

So, dear friends, we present to you four ways to eat roses this Valentine’s Day, with your loved one, your friends, your grandma or your cat.

Coconut and Cardamom Truffles with Rose Petals

What you’ll need

3 cups Dissected Coconut

3/4 cup Sweetened Condensed Milk

1 teaspoon Cardamon Powder

Rose petals for garnish


Add coconut, condensed milk, and cardamom to a bowl and give everything a good mix with a spatula.

Scoop 2 tablespoons of the coconut mix into your hands and make balls.

Roll the coconut balls into rose petals and serve.

Store in airtight container for up to 4 days, transfer to the fridge after.

Pistachio & Rosewater Cookies

What you’ll need

250 g unsalted butter, softened

¾ cup vanilla caster sugar

1 egg

2 tsp rose water

2½ cups plain flour

70 g ground pistachio’s, plus extra to garnish

3 tbsp dried rose petals, plus extra to garnish

Pistachio Cookies with rose petals


Beat the butter and sugar together until light and creamy. Add the egg and rosewater and continue beating until incorporated. Using a wooden spoon, add the flour, pistachios and rose petals. Stir until a soft dough forms. Divide the dough in two and roll both into 18 cm logs. Wrap in plastic and refrigerate for 45 minutes, or until firm. Preheat the oven to 180°C. Take one half of the rolled dough from the fridge, remove the plastic and slice 4 mm rounds. Place each round onto a lined baking sheet and bake for 20 minutes, or until the edges are slightly golden. Cool on a wire rack. To serve, sprinkle a little more rose petals and ground pistachio’s over the cookies.

plate with pistachio cookies

Lemon and Rosewater Teacakes with Cream Cheese

What you’ll need

125 g (vegetable) butter

150 g caster sugar

2 organic eggs

150 g cream cheese

200 g self-raising flour

2 teaspoons of tartar baking powder

zest of one organic lemon

2 tsp of rosewater

Juice of one organic lemon ( save 2 tsp for the glaze)

50 g of powdered sugar + 2 tbsp for the glaze

100 g roasted and salted pistachios

dried rose petals

Lemon and pistachio tea cakes


Whisk the room-warm butter with the sugar for five minutes with the hand mixer until frothy.

Stir in the eggs until the mixture is light and airy.

Stir the cream cheese together with the lemon peel and the juice

Pour over the sugar-egg mixture.

Add the rosewater

Add the flour mixture and stir everything into a light dough.

Spread the dough on the 12 muffin cups and bake the lemon muffins for 15 to 20 minutes.

While the finished lemon muffins cool on a wire rack, mix the powdered sugar with one to two teaspoons of lemon juice to a viscous frosting. When the lemon cream cheese muffins are cooled you can glaze them with the icing and sprinkle with the pistachios and rose petals.

Red Pepper and Rose Petals Dark Chocolate Bar

What you’ll need

200 grams of dark 72% chocolate

1/4 cup dairy-free creamer

1/4 cup  butter (coconut, milk, vegetable)

roughly 1/2 cup rose tea petals

red peppercorns

chocolate bar with pepper corns


Line a pan or any rectangular dish with parchment paper and set aside. Set the double boiler or pot with water and a bowl, stacked over medium-low heat. Add all the chocolate pieces along with the creamer and coconut oil all together while ingredients are still room temperature, then turn on the heat to allow to melt. Mix gently with a whisk to incorporate all the ingredients well. Once the consistency is smooth and glossy, turn off the heat. Pour the melted chocolate mixture into the pan and smooth top. Tap the pan on a tabletop to press down and allow the chocolate to get into all the air pockets. Set aside. Take the rose petals and separate the green buds and the seeds away. Take the pan with the melted chocolate and sprinkle the rose petals and the red peppercorns right on top. Leave to harden for about 3 hours, outside of the freezer. Once set, pull the parchment paper to remove the chocolate bar. Place on a flat surface and slice into smaller pieces.

girl sprinkling chocolate bar

We really hope you liked these recipes! What do you like to do for Valentine’s Day?

Any plans for this year?