This recipe is GLUTEN FREE, DAIRY FREE and VEGAN. I always try and use organic foods, where possible, but the recipe will work just as well with non-organic produce.
If you’re looking to make a fuss of your loved one this Valentine’s day and want to create something both handmade and wholesome, this recipe for Valentine’s Raw Chocolate Hearts is just the ticket. They are also going to be a big hit with anyone suffering from gluten and dairy intolerances or following a strict vegan diet. Certainly presenting your loved one with a platter of lovingly handmade chocolate Valentine’s hearts is definitely going to ensure Cupid takes aim with his bow and arrow for you.
This recipe will make 14 hearts using a silicone heart ice cube tray which I purchased from our local supermarket. They are very moreish and never last long when I make them at home – we never seem to need an excuse like Valentine’s day to make a batch! I hope your loved one enjoys them as much as we do.
- 60g coconut oil
- 40g cocao powder
- 40g desiccated coconut
- 1 tsp vanilla extract
- 2 tbsp date syrup
- pinch of salt
Silicone heart ice cube tray
- Melt the coconut oil in a pan over a gentle heat, keeping the temperature as low as possible. You’re aiming to simply melt the oil, not cook it!
- In a large bowl combine all the ingredients and add the coconut oil once melted.
- Mix thoroughly and using a teaspoon gently spoon the mix into the latex heart mould. The above mix makes enough for a 14 mould tray; I purchased mine from Sainsbury’s recently.
- Place the tray in a freezer for at least an hour to set. For the best flavour, allow the hearts to reach room temperature before eating. Be warned – these won’t hang round long!