Raspberry Coconut Dark Chocolate Hearts
 
Prep time
Cook time
Total time
 
Decadent vegan raspberry coconut dark chocolate hearts free from gluten, egg, dairy, nuts and refined sugar
Author:
Recipe type: Dessert
Serves: 21
Ingredients
  • 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
Instructions
  1. Melt 100g chocolate and 1 tsp coconut oil either in 20 second bursts in the microwave or over a bowl of boiled water*
  2. Whilst the chocolate is melting place a pinch of raspberry crumble into each chocolate mould
  3. Once the chocolate has melted make sure the oil is well combined and then drizzle a little chocolate over the raspberry crumb.
  4. 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)..
  5. Once every mould is covered put in the fridge for at least an hour to set.
  6. Repeat step 1 this time using 50g chocolate and ½ tsp of coconut oil.
  7. Using the lolly stick coat each mould for a second time, this will ensure there are no gaps
  8. Leave to set in the fridge for a second time for another hour
  9. Whilst the chocolate is setting place the desiccated coconut, raspberry crumble, maple syrup, coconut cream and 1 tbsp of coconut oil into a saucepan
  10. Stir the ingredients whilst heating gently until the mixture becomes sticky and pink
  11. Remove from the heat and leave to cool for a few minutes
  12. Remove the chocolate mould from the fridge and spoon a small amount of the raspberry coconut cream into each mould, don't overfill
  13. Repeat step 1 again, this time melting 75g of chocolate and ¾ tsp coconut oil
  14. Seal each chocolate off with a layer of chocolate ensuring the finish is smooth and does not come over the top of the mould
  15. Chill the chocolates in the fridge again for as long as you can possibly wait, preferably overnight
  16. Remove the chocolates from the mould and enjoy!
Notes
•A plastic mould will leave the chocolates with a gorgeous sheen but you may want to temper the chocolate to make it easier to remove the chocolates

I used a mould from Lakeland

This is the freeze dried raspberry crumb used in the recipe
Recipe by Cherished By Me at http://cherishedbyme.com/2018/02/raspberry-coconut-dark-chocolate-hearts/