Homemade Chocolate Hearts (Paleo, Vegan) (Edit recipe)

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These chocolate hearts are the perfect homemade Valentine's Day treat! They have a dark chocolate shell and creamy pink coconut filling. This chocolate recipe is gluten free, dairy free, paleo and vegan friendly.

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PREP TIME

30 minutes

COOK TIME

—

INGREDIENTS

7

Serves: 12

Ingredients

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Melt the dark chocolate in a small saucepan over low heat, stirring frequently so the chocolate does not burn. (Or you can melt the chocolate in the microwave at 20-30 second intervals, until melted.)
Scoop about ½ tablespoon of the melted chocolate into 12 slots of your silicone heart mold. Use a small spoon to spread the chocolate to the sides of the mold, coating the entire base and sides in chocolate. You will have chocolate leftover after this, just set it aside.
Place the mold in the freezer for at least 10 minutes to set. While the chocolate sets, make the filling.
Combine the coconut cream, maple syrup, vanilla, shredded coconut, beet powder and salt in a small mixing bowl. Stir with a spatula or wooden spoon until well combined.
Grab the heart mold from the freezer and scoop the filling into the mold (on top of the chocolate). Each heart will need about ½ rounded tablespoon of the filling mixture. Using a small spoon, spread the filling to the sides of the mold and smooth the top. Leave a little room in each slot for the remaining chocolate.
Pour the remaining chocolate on top of the filling. If your chocolate has thickened, you can warm it back up on the stovetop, over low heat.
Once again, use your small spoon to spread the chocolate to the edges, creating a nice even layer and covering the filling completely.
Place the chocolate hearts in your fridge or freezer to set.
Once fully set, remove the hearts from the mold. You can leave them as-is, or decorate them. I drizzled some white chocolate on top of the hearts and added a pinch of pink sprinkles. Just note, the sprinkles do liquify after a day, so don't add sprinkles if you plan on gifting the chocolates.
Store chocolates in the fridge or freezer.

Notes

I used a silicone heart mold to make this recipe. If you don't have a heart mold, make the filling and use your hands to shape it into hearts. Place the heart fillings on a parchment-lined baking sheet and freeze them util solid. Then, dip them in melted dark chocolate.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	199
Fat:	15 g
Carbohydrates:	14 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	38 mg
Fiber:	2 g
Sugars:	9 g
Sugar Alcohol:	0 g
Calculated per serving.