Raspberry Chocolate Hearts

Nadia Chocolate, dairy free, Desserts, gluten free, sugar free, Sugar-free, Sweet Snacks, Vegan, Vegetarian, Video 16 Comments

Raspberry Chocolate Hearts

A chocolate shell filled with luscious, smooth and creamy cashew raspberry filling – the perfect quick and easy treat to make for your special someone to show them how much they mean to you and how lucky you are to have them in your life ❤️

The hubby and I usually have a chilled evening in on Valentine’s day. I don’t think we’ve ever had a meal out to celebrate. Restaurants are always so crowded and it feels less personal having to celebrate it surrounded by other couples. Knowing us, we’ll probably end up watching Star Wars or have a Fresh Prince of Bel Air marathon (so unromantic, I know!), but for us, the best feeling is to cuddle up to each other, have some popcorn and share a few laughs together. Does that make us sound old? Probably, but I don’t care. It’s what we enjoy doing and what makes us happy! 

And of course, I’ll be whipping up another batch of these raspberry chocolate hearts. I love that they’re bite sized and so delicate and I’m in love with their cute pink filling!

All you need to make these raspberry chocolate hearts is some good quality chocolate (I used Love Cocoa 70% dairy-free dark chocolate), cashews, raspberries, some coconut butter (known as creamed coconut in the UK) and some sweetener. 

Raspberry Chocolate Hearts
Serves 15
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For the raspberry filling
  1. 75g cashews, preferably soaked for 4 hours, then drained and rinsed
  2. 80g frozen thawed raspberries
  3. 1.5 tbsp coconut butter or creamed coconut, melted
  4. 2 tbsp maple syrup or sweetener of choice
For the chocolate
  1. 200g Love Cocoa 70% dark chocolate
Instructions
  1. Add all the filling ingredients to a food processor or high powered blender and blend until smooth.
  2. Spread the melted chocolate at the base and along the side of your mould*
  3. Place in the freezer for 15 minutes.
  4. Take out and fill 3/4 way up with the raspberry filling. Place back in the freezer and freeze for another 30 minutes.
  5. Take out again and top with the remaining melted chocolate. Pop back in the freezer just until the chocolate has set.
  6. Enjoy!
  7. * Tip - place the mould in the freezer for 30 minutes before to make it easier to spread the chocolate along the sides.
Notes
  1. Best stored in the freezer - take out 15 minutes before serving
UK Health Blog - Nadia's Healthy Kitchen https://nadiashealthykitchen.com/
This post was commissioned by Love Cocoa; however all opinions are my own.

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Comments 16

  1. This Valentine sounds perfect, it always seems so silly to go out and spend silly money to impress or be impressed – it’s the home comforts and cuddles that make Valentine’s special – I’m definitely making these for my hubby and children xxx

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  2. I just made these and they taste DIVINE!
    Only thing is that they were very difficult to get out of the mould, unfortunately most of them cracked from the top (chocolate shell).
    Any tips on that?

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        Oh no! Not sure why that would have happened. Perhaps you didn’t put enough chocolate at the bottom of the moulds? I just used a standard silicon mould.

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      You can use fresh raspberries. They’re out of season at the moment and a lot cheaper/more convenient to get frozen raspberries.

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