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Paleo Cream-Filled Chocolate Heart Cakes
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Paleo Cream-Filled Chocolate Heart Cakes

Great for a romantic dinner for yourself or to share with someone else. Pair these paleo heart cakes with Gluten-free Lemon Cream Chicken and Pasta and wine for a meal full of indulgence <3. You deserve it!
Prep Time23 minutes
Cook Time27 minutes
Total Time50 minutes
Servings: 2
Author: Jenn @ Regain Your Sparkle

Ingredients

Cake

  • ¼ cup organic coconut flour
  • ¼ cup cocoa powder
  • ¼ teaspoon sea salt
  • ¼ teaspoon baking soda
  • 4 large eggs brought to room temperature (ensures that the eggs don’t solidify the coconut oil making it hard to mix)
  • ¼ cup + 2 tablespoons coconut oil melted
  • ¼ cup applesauce or mashed banana optional; moistens cakes slightly
  • 2 tablespoons raw honey
  • Silicone Heart Mold or muffin pan

Filling

  • 1 - 14 oz can full fat coconut milk chilled in fridge overnight
  • 1 tablespoon raw honey
  • ½ teaspoon vanilla extract

Icing

  • ½ cup coconut oil
  • ¼ cup honey
  • 1 teaspoon vanilla extract
  • ¾ cup cocoa powder
  • ¼ cup coconut milk
  • Pinch sea salt

Instructions

  • Make the cakes. In a small bowl, add coconut flour, cocoa powder, sea salt, and baking soda. Stir until combined. Mix together eggs, coconut oil, applesauce and honey in a medium bowl. Add dry ingredients and mix just until combined. Allow to sit for 2 minutes. Stir again just until combined. Batter will be slightly lumpy. Fill 5 hearts or muffin tins almost completely full. Bake at 350° for 20-25 minutes. Allow cakes to cool completely. Trim cakes so that the top edge is flat.
  • Meanwhile, make the filling. Scoop the cold coconut cream (the solid part) out of the can and into a small bowl, leaving excess moisture/coconut water in the can. Add honey and vanilla to the bowl. Whip it with a fork for a minute or until fluffy. Add cream into a piping bag. Stick the tip of a piping bag with a large round piping tip into one side of the heart cakes. Squeeze cream inside. Repeat on other side of heart cakes.
  • Make the icing. Add all remaining ingredients to a small saucepan. Stir and heat on low just until combined and the consistency of a glaze (do not heat above low or over-heat). Pour icing over top of cakes.