I originally saw these adorable homemade heart chocolates as a DIY idea for Valentine’s Day. But, no matter how tasty they looked; they were loaded with dairy, non-organic sugar, and other allergens – things just not suited for clean eating.
I, however, loved the ease of the recipe and thoroughly miss decent chocolate (and buying it with a tree-nut and gluten-intolerance = virtually impossible). ALSO, favorites of mine like these decadent organic truffles
are so freaking good, but destroy the bank account.
Regardless, not being a huge Valentine’s Day kind of girl, I still have a special place in my heart for chocolate. Desiring to turn the adorable homemade heart chocolates into a healthy treat for myself, my friends who had children with allergies, and my mom; I knew I had to clean them up!
Homemade Heart Chocolates (Vegan, Dairy Free) – 3 Ingredients
So, this healthy vegan version is made with only three ingredients: coconut milk, organic vegan chocolate bars, and vanilla. Also, to glitz things up, instead of just topping with sea salt flakes, you can dust them with cocoa, organic powdered sugar, or even dried fruit dust.
In under half an hour’s work, you will have the perfect gift of healthy, gourmet treats for a loved one (especially someone with dietary restrictions). These are: vegan, gluten-free, nut-free, dairy-free, and grain-free.
Enjoy! Here’s to a healthy treat and regaining our sparkle together,
✧❈✯✦Jenn✦✯❈✧
Homemade Heart Chocolates (Vegan, Dairy Free) – 3 Ingredients
Ingredients
- 18 oz (5 bars) dark chocolate (I use Trader Joe’s organic dark chocolate truffle – or if you have allergies you can use
these) - 1 cup full fat coconut milk
- ½ teaspoon
vanilla extract
Desired Toppings (Optional)
- cocoa nibs, orange zest, sprinkles, chocolate chips, coffee, chopped nuts, coconut flakes, sprinkles, dried fruit pieces
- a dusting of cocoa or powdered sugar or cinnamon, or my personal favorite >> fruit powder
Instructions
- Make a chocolate ganache filling by heating the coconut milk over medium-low heat on your stove. Remove from heat. Break two chocolate bars/about 7 oz into pieces (or just use 1 cup chocolate chips) and add with vanilla to the saucepan. Stir until chocolate is fully melted and well mixed.
- Place in fridge until cold; about 1-2 hours. Remove from fridge then beat to a whipped texture. Add to a large piping bag (with a large tip).
- Pipe onto parchment paper into heart shapes. Freeze until solid (about 1 hour).*Please note that I looked at a ton of other recipes that pipe ganache (so clearly it can be done) and no matter how hard or how many times I tried they just looked awful lol. If you don’t have the artsy touch either, just pipe into hearts in a mold like
this mold (this is the one I used for the chocolates in the photos) and smooth the tops with a knife so they will be flat. - Break remaining 3 bars of chocolate into pieces (or use 1½ cups chocolate chips). Melt about 2/3 of it over low heat. Remove from heat and mix in remaining chocolate until smooth. Dip hearts in chocolate.
- Top as desired. Allow to harden in fridge. Serve.
Notes
*For an alternative “fruitier” filling, make a raspberry, cherry, or strawberry reduction (cook about 1 cup frozen berries in a small saucepan over medium high heat until about ½ the juices have evaporated). Strain. Allow to cool. Beat 1 cup coconut cream + ½ cup powdered sugar to stiff peaks. Mix in reduction. Add mix to a large piping bag and pipe into hearts or add to a silicone heart candies mold. Allow to harden overnight then coat in chocolate as above.
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