It’s that time of the year when chocolate means love. So, what can say love more than homemade chocolate hearts? Coconut Butter Chocolate Hearts are luxurious treats, good for you and your loved ones. Just three main ingredients and some staring is all it takes to make them.
Three-Ingredient Coconut Butter Chocolate Hearts
To make this easy chocolate treat that has a luxurious flavor and fudgy texture, you really need only three ingredients:
Coconut butter. Coconut butter is typically available at health food stores but I found this one to be the best deal.
Cacao powder. Cacao powder, is the raw, unprocessed version of its more known cousin, the cocoa powder. This is the one I use. You could use the cocoa powder instead, too, for a milder, more familiar taste.
Maple syrup. I’ve seen recipes use liquid stevia in similar homemade chocolate recipes but I cannot have stevia in any form so I go with maple syrup.
Vanilla extract, ground ginger, and sea salt are optional, but they do help build the flavor.
While you could use any silicone mold to make the chocolate, I like to make candies occasion appropriate and use a candy heart mold. That one is the perfect size for this recipe.
Alternatively, you could line a baking sheet with parchment paper and spread the chocolate mixture on it. Freeze it and brake into pieces for a chocolate bark.
To see the video of this recipe, go to my Facebook page (even if you don’t have an account!).
Coconut Butter Chocolate Hearts
Coconut Butter Chocolate Hearts are luxurious treats with fudgy texture and good for you and your loved ones. Just three main ingredients and some staring is all it takes to make them.
- 2/3 cup coconut butter melted
- 2 tablespoons maple syrup
- 3 teaspoons cacao or cocoa powder
- 1/4 teaspoon vanilla extract
- dash ground ginger
- 1 teaspoon sea salt coarse
Shred or grate coconut butter. Fill a medium size pot one-third full with water and bring it to boil. To create a double boiler, stack a heat-safe glass bowl on top of it to making sure that water is not touching the bottom of the bowl. Transfer the coconut butter to the bowl and let it melt.
In a large bowl with a pouring spout, combine the melter coconut butter, maple syrup and cacao powder. Blend until smooth then pour in the vanilla extract and dash of ground ginger. Stir well.
Pour the chocolate mixture in molds, about one tablespoon per mold. Sprinkle with coarse sea salt.
Place in the freezer for 15-30 minutes.
Enjoy straight out of the freezer.
To store, keep in an air tight container in the freezer.