Valentines Chocolate Hearts

chocolate hearts

These Valentines Chocolate Hearts are so simple to make and they are full of nutrients thanks to superfoods cacao, goji berries coconut oil and all natural ingredients. They will win over any heart and they taste delicious.

Makes approximately 16 bite sized chocolate hearts

Ingredients

100g organic cacao butter

30g organic cacao powder

15g organic coconut oil

15g organic honey

1 teaspoon vanilla powder

Pinch of salt

Goji berries and cacao nibs (for sprinkling into moulds)

You will need some silicon moulds for the chocolates, available from any good department or kitchenware store. You can also make this recipe as chocolate bark and simply pour the mixture onto grease-proof paper sprinkled with cacao nibs and goji berries

Preparation

Heat a saucepan half filled with water over a stove on low-medium heat until just simmering. Place a heat-proof bowl over the simmering water and place the cacao butter in the bowl. Melt the cocoa butter slowly and remove from heat immediately once it has completely melted to liquid form. Be careful not to burn or boil the cacao butter; it should be just hot enough to melt.

Mix in all other ingredients and stir to combine.

Sprinkle the cacao nibs and goji berries into your silicon moulds. Pour the chocolate mixture into each mould over the nibs and berries.

Place in the fridge and allow to set completely.

Remove from moulds once set.

The chocolates need to be kept in the fridge until serving. For a beautiful gift, wrap the chocolates in brown paper or cellophane and enjoy with loved ones.

Alison Sims

Passionate about real food and healthy living, Alison Sims is the founder and author of Paleo Foodies. She is on a mission to discover the best paleo dining in Australia and all around the world. What started as a part time blog in 2013 has lead to a full time career for Alison, who previously spent a decade in Advertising and Marketing. She is now a regular contributor to health and lifestyle publications, a public speaker in food and health, and co-publisher of Paleo Foodies Magazine.

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