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vegan white chocolate hearts with coconut and strawberries

Vegan white chocolate hearts with coconut and strawberries

Delicious vegan white chocolate made with coconut and freeze dried strawberries. Perfect in a heart shape for Valentine's Day or make in any mould for another time of year. Low in added sugar.
Course Snack
Cuisine International
Keyword vegan white chocolate recipe
Prep Time 10 minutes
Cook Time 30 minutes
Chilling time 2 hours
Total Time 40 minutes
Servings 25
Author Cook Veggielicious


  • 160 g cacao butter
  • 50 g coconut flakes or desiccated coconut
  • 3 tbsp maple syrup
  • 1 tsp vanilla extract
  • 2 tsp sunflower lecithin*
  • 6 g tube of 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 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 tbsp maple syrup, 1 tsp vanilla extract and 2 tsp 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.