Vegan Chocolate Hearts

Going dairy-free doesn’t mean you have to give up chocolate! And making homemade vegan chocolate is much easier than you think. All you need is a handful of simple ingredients and a few spare minutes.

While we’ve gone for heart-shaped moulds, you can use this chocolate to make other holiday treats for Easter, Christmas and Halloween.






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Prep Time

10 mins

Cook Time

5 mins

Servings

10 small hearts

Ingredients

  • 1/2 cup (60g) cocoa butter melted (I use 'Absolute Organic Buttons')
  • 2 tbsp brown rice syrup
  • 3 tbsp cocoa or unsweetened cocoa powder
  • 1 tsp vanilla extract
  • pinch salt
  • 2 tbsp edible rose petals

Instructions

  1. Melt cocoa butter in a glass bowl over a small saucepan of simmering water.
  2. Once melted, remove from the heat and whisk in the brown rice syrup.
  3. Add the cacao or cocoa powder, vanilla extract and pink of salt and whisk by hand until all ingredients are combined.
  4. Pour chocolate into silicone heart moulds, allow to set for one hour in the fridge. Add any extra toppings at this stage. See below.
  5. Optional: Add toppings like freeze-dried fruit, nuts, seeds, or dried rose petals for a special occasion.
  6. Once set, turn the silicon mould upside down and gently press each heart out.

Recipe Notes

  • You can try other natural sweeteners like maple syrup or honey.
  • Store chocolate in an airtight container in the fridge for 2-3 weeks or freeze for 1-2 months.

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