It may be a cliché but you can’t beat a good box of chocolates if you’re looking to give a gift…but, what is better than making your own? Made with lots of love these gluten free, dairy free, egg free, nut free vegan raspberry coconut dark chocolate hearts will earn you oodles of brownie points!
I’ll admit I’m a sucker for a box of good quality chocolates but make your own and you can fit in all types of dietary requirements, fill them with your favourite flavours, and you know exactly what they contain, or don’t! I love the tart freeze dried raspberry crumb used in this recipe, it also counts as one of your five a day! There are many great vegan chocolate brands but if you get an unsweetened one this recipe is also refined sugar free.
These super shiny raspberry coconut dark chocolate hearts not only look very impressive they also taste amazing, unusually for me they take a little patience before they’re ready to eat but the wait is more than worth it.
Simply wrap these little beauties up in some parchment paper and a pretty ribbon and you’ll be good to go! Watch that special someone’s face when they bite into the crisp dark chocolate reaching the soft melt in the mouth raspberry flavoured centre. Who knew that a free from refined sugar, dairy, gluten and nut chocolate could taste so good!
As Valentine’s day is just around the corner (again- I know! Where does the time go??) I’ve collaborated with the wonderful Free From gang to bring you a whole collection of Free From recipe ideas especially for the ‘big day’ if indeed you celebrate it. Even if you don’t, these recipes are well worth a try.
- Vegan Aquafaba Pavlova with Coconut Cream and Berries Mandy at Veggielicious (GF, DF, Ve, SF, NF)
- Decadent Chocolate Roulade with Coconut Cream from Laura at Dairy Free Kids (GF, DF, SF, NF)
- Nathalie at The Intolerant Gourmand
- Healthy Homemade Chocolate Waffles from Eva at The Healthy Tart
- Rebecca at Glutarama
- The Best Gluten-Free All Butter Shortbread from Vicki at The Free From Fairy (GF, EF, NF, SF, Low Fodmap, Low Sugar)
- Chocolate Layer Cake from Kate at Gluten Free Alchemist (GF)
- Creamy Vegan Tiramisu Dessert (Top 14 free) from Midge at Peachicks Bakery (DF, EF, GF, NF, PF, SyF & Ve)
- Vegan Valentines Biscuits from Emma at Free From Farmhouse (Ve, DF, SF, NF EF)Fruit and Nut
- Chocolate Truffles from Rebecca at Glutarama (GF, DF, EG, SF, Ve)
- His and Hers Vegan Valentine Parfaits from Jo at Modern Food Stories (Ve, DF, RSF, NF, GF, Grain free, EF)
- Allergen Free Valentine’s Day Biscuits from Lauren at Dilan and Me (Vegan, DF, SF, EF, GF, NF)
I forgot to add in the recipe, you may find you have some filling leftover, don’t despair, shape it into mini bars and coat with dark chocolate and you have mini raspberry ‘Bounty’ bars. They were also a big hit here!
Raspberry Coconut Dark Chocolate Hearts Recipe…
- 225g dark vegan chocolate *
- 2 tbsp coconut oil
- 75g unsweetened desiccated coconut
- 5 tbsp raspberry crumble plus a little more for decoration
- 3 tbsp maple syrup
- 125 ml coconut cream
- Melt 100g chocolate and 1 tsp coconut oil either in 20 second bursts in the microwave or over a bowl of boiled water*
- Whilst the chocolate is melting place a pinch of raspberry crumble into each chocolate mould
- Once the chocolate has melted make sure the oil is well combined and then drizzle a little chocolate over the raspberry crumb.
- Using something like a wooden lolly stick pull any excess chocolate up to completely cover the mould, add extra chocolate if necessary. You want to make sure there are no gaps or missing bits but also that the chocolate is not too thick (You want to be able to fill with a generous amount of the raspberry, coconut cream)..
- Once every mould is covered put in the fridge for at least an hour to set.
- Repeat step 1 this time using 50g chocolate and ½ tsp of coconut oil.
- Using the lolly stick coat each mould for a second time, this will ensure there are no gaps
- Leave to set in the fridge for a second time for another hour
- Whilst the chocolate is setting place the desiccated coconut, raspberry crumble, maple syrup, coconut cream and 1 tbsp of coconut oil into a saucepan
- Stir the ingredients whilst heating gently until the mixture becomes sticky and pink
- Remove from the heat and leave to cool for a few minutes
- Remove the chocolate mould from the fridge and spoon a small amount of the raspberry coconut cream into each mould, don't overfill
- Repeat step 1 again, this time melting 75g of chocolate and ¾ tsp coconut oil
- Seal each chocolate off with a layer of chocolate ensuring the finish is smooth and does not come over the top of the mould
- Chill the chocolates in the fridge again for as long as you can possibly wait, preferably overnight
- Remove the chocolates from the mould and enjoy!
I used a mould from Lakeland
This is the freeze dried raspberry crumb used in the recipe
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More Valentine’s day ideas-
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