These vegan white chocolate hearts are the perfect gift for a loved one for Valentine's Day or any other time of year. Easy to make using coconut and freeze dried strawberries.
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Whatever the occasion, these vegan white chocolate hearts make a wonderful gift for a loved one. Or indeed a tasty treat for yourself.
Flavoured with coconut and strawberries, they have a slight pink hue to them, which makes them perfect for (although not restricted to) Valentine's Day.
Nothing says "I love you" quite as much as a homemade gift, don't you think?
A healthier vegan chocolate
Many vegan chocolate recipes contain as much sugar (usually icing sugar, or powdered sugar) as cacao butter.
I immediately wanted to try to make a version that was lower in added sugar and so might even count as a healthy Valentine's treat.
In this recipe I've used a little maple syrup to sweeten my vegan chocolate.
Plus of course the freeze dried strawberries are naturally sweet as well.
Don't worry if your chocolate looks light brown when you pour it in the moulds - it'll turn white - or pinkish white - once it's set.
For full recipe including ingredients list, quantities and method please see the recipe card at the bottom of the page.
Here's what you'll need to make this recipe:
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How to make vegan white chocolate hearts
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Vegan white chocolate hearts with coconut and strawberries
- Small saucepan
- Heatproof bowl
- Silicone heart-shaped chocolate mould
- 160 g cacao/cocoa butter
- 50 g coconut flakes or desiccated coconut
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 2 teaspoons sunflower lecithin*
- 6 g freeze dried strawberries
- Place about 5cm of water in a small saucepan and bring to the boil. Reduce the heat to a simmer, then place 160g cacao/cocoa butter into a heatproof bowl and place it over the water - it shouldn't actually touch the water.
- Allow to melt and then remove from the heat.
- Meanwhile place 50g coconut in a small high speed blender jug and process until smooth.
- When the cacao butter has melted add it to the coconut along with 3 tablespoons maple syrup, 1 teaspoon vanilla extract and 2 teaspoons sunflower lecithin and process until well combined.
- Add 6g freeze dried strawberries and stir.
- Pour into your chocolate mould (I like to use silicone) and allow to set in the fridge for a couple of hours.
- When set remove from the mould and store in the fridge in an airtight container.
- *Lecithin acts as an emulsifier, helping to make the chocolate smoother.
- Nutritional information is approximate and is intended as a guide only.
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