These Valentine's hearts are the perfect way to end a meal you've made for your special someone. They've got it all – avocado chocolate mousse, smooth caramel, crunchy almonds, cinnamon, and a crunchy base. These hearts are the perfect dessert as they are not too heavy but really satisfy that craving for something sweet and creamy.

Raw Chocolate Caramel Valentine’s Hearts [Vegan, Gluten-Free]

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Serves

6

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Ingredients

For the Base:

  • 1/2 cup pitted dates
  • 1/2 cup dried coconut
  • 1/2 cup almonds, slivered
  • 4 tablespoons coconut sugar
  • 1/4 cup raw cacao nibs
  • 1 teaspoon vanilla paste or powder

For the FiRst Layer:

  • 1/2 cup coconut butter
  • 1/2 cup raw cashews
  • 1/3 cup coconut sugar
  • 1/3 cup thick coconut milk or cream
  • 1 teaspoon vanilla paste or powder

For the Second Layer:

  • 1 ladyfinger banana
  • 1 ripe avocado
  • 1/2 cup soaked dates
  • 1 1/2 tablespoons raw cacao powder
  • 1 teaspoon vanilla paste or powder
  • 1/2 tablespoon ground cinnamon

For the Topping:

  • 4 tablespoons dried coconut
  • 2 tablespoons raw cacao beans or nibs
  • 1 tablespoon coconut sugar
  • 1-2 tablespoons maple syrup
  • 1 tablespoon coconut oil
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Preparation

To Make the Base:

  1. Add all ingredients to a blender or food processor and blend them until they are fine and sticky.
  2. Then press the mixture into a silicone heart shaped muffin pan or similar. You can also be the base into tarts shells.
  3. Place it in the refrigerator to cool and harden.
  4.  Loosen the bottoms before adding the fillings.

To Make the First Layer:

  1. Add all ingredients to a blender and blend them until they're smooth.
  2. Spoon the mixture evenly over the base and then tap the mold until the mixture is evenly spread over the base.
  3. Return the heart to the refrigerator while you prepare the next filling.

To Make the Second Layer:

  1. Add all ingredients to a blender and blend them until they're smooth.
  2. Spoon the mixture evenly over the base and then tap the mold until the mixture is evenly spread over the base.
  3. Return to the refrigerator until it has set.

To Make the Topping:

  1. Add all ingredients, minus a tablespoon of maple syrup, to a blender and blend them until they're fine. It will need to be loose but a little bit sticky so that when it cools it will set on the top and not fall off. If it seems to be too dry add the other tablespoon of maple syrup.
  2. Remove the hearts from the mold then arrange on a serving plate
  3. Gently pile the mixture on top of the heart making sure to create an even coverage with a bit more in the middle.
  4. Return to the refrigerator to set then serve.
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