I’m not really much of a cutesy and pink kinda gal but I have to admit that I am a sucker for those Valentine’s Day chocolates – yes I know, the shame! If you’re looking for a quick and simple chocolate recipe that’s healthy, packed full of flavour, and is full of good fats then look no further as my Paleo Strawberry Chocolate Hearts are all you need! They are like mini chocolate fat bombs that taste exactly like strawberry white chocolate except that they are a lot cleaner on the palate – amazing!
This recipe will require you to invest in a couple of chocolate heart moulds and also a small silicone chocolate pouring jug – but believe me one of these is a life saver! You’ll be pleased to know however, that it won’t take much skill or talent to make these, just some steady hands, a whole lot of love, and someone to clean up all of that mess afterward – who are we kidding just lick the bowl, the spoon, and even the silicone jug if you can somehow squeeze your face into it.
So if you’re looking to impress someone special, or to simply just writhe around on the floor blind drunk, sobbing in your absolute misery of being single, whilst scoffing my amazing chocolates – don’t worry you won’t be alone 😉
- 100g cacao butter
- 100g coconut manna (butter)
- 2 tbsp cashew butter
- ½ tsp vanilla powder or 2 tsp vanilla extract
- Pinch fine Himalayan pink salt (if coarse grind)
- 1-2 tbsp maple syrup
- ¼ cup freeze dried strawberry powder
- Combine all of the ingredients, except for the freeze dried strawberry powder, into a bowl and place over a bain marie on a low heat. Be sure to keep the heat low and stir frequently with a silicone spatula to prevent any possible burning.
- Once the ingredients have melted carefully remove from the heat and stir in the freeze dried strawberry powder until fully combined. Leave to cool for two minutes.
- Transfer your chocolate mix into a silicone pouring jug and carefully pour into each indentation of your heart mould until it almost reaches the top. Place into the freezer and freeze for at least 1 hour until the chocolate has fully set.
- Remove from the freezer and leave to rest for one minute before carefully removing from the moulds. You'll want to carefully pull away the edges of each indentation, gently pushing the chocolate upward at the same time. Repeat until all chocolates have been removed and either eat straight away or store in an airtight container in the fridge. These are best enjoyed when they have been left at room temperature for 10-15 minutes.
** This recipe will require you to have a silicone chocolate pouring jug and 2 x heart moulds.
*** Prep time includes 1 hour setting time.
whittypaleo1st February 2016 at 2:04 am
Seriously, these look awesome.. making these for V-day and eating them all myself! haha
greensofthestoneage1st February 2016 at 10:10 am
Hahaha! Oh my! Well I have to admit that I pretty much did eat all of them except for a few… oh the shame! Thank you for stopping by and sharing the <3
Becky Winkler (A Calculated Whisk)2nd February 2016 at 2:46 am
These are so cute! Off to contemplate whether I can justify buying a heart mold…
greensofthestoneage2nd February 2016 at 7:17 am
Thank you Becky 🙂 I think you can definitely justify buying one 😛 … Every time I see your blog name it cracks me up – pure genius! Thanks for stopping by x