Chocolate Valentines Hearts

Spread the Love with Homemade Vegan Valentine’s Hearts 💖
There is nothing quite as heartfelt as a handmade gift, and this Valentine’s Day, we’re falling head over heels for these Vegan Chocolate Valentine’s Hearts. Why settle for a shop-bought box when you can create your own decadent treats right in your own kitchen?

Whether you’re a fan of rich, silky Dark Chocolate or prefer the melt-in-the-mouth creaminess of White Chocolate, this recipe has you covered. By using high-quality cacao butter, these chocolates are completely dairy-free without compromising on that luxurious, professional finish.

The magic lies in the customisation. We’ve topped ours with vibrant freeze-dried strawberries, crunchy pistachios, and almonds for a beautiful pop of colour and texture that screams romance. They are the perfect plant-based gesture for your significant other, a dear friend, or even a well-deserved “treat yourself” moment.

Grab your heart-shaped moulds and get ready to whip up a batch of vegan magic that’s as sweet to look at as it is to eat!

Organic Cocoa Butter 250g (Sussex Wholefoods)

200g cacao butter

Organic Raw Cacao Powder 250g (Sussex Wholefoods)

30g cacao powder

Freeze-Dried Sliced Strawberries 100g (Sussex Wholefoods)

3 tbsp Sliced Strawberries

Organic Almonds 1kg (Sussex Wholefoods)

1 tbsp Almonds

Organic Pistachios 250g (Sussex Wholefoods)

1 tbsp Pistachios

Organic Raw Cashew Nut Butter 250g (Carley's)

4tbsp cashew butter

Coconut Bliss, Organic 250g (Biona)

2tbsp coconut paste

Organic Icing Sugar 1kg (Sussex Wholefoods)

60g icing sugar

Vanilla Bean Extract 100ml (Taylor & Colledge)

8 drops of vanilla extract

Fine Pink Himalayan Salt 1kg (Sussex Wholefoods)

Pinch of salt

Method

Dark Chocolate

1. Melt 100g of cacao butter in a heatproof bowl placed over a saucepan of simmering water.
2. Once melted, remove the bowl carefully from the saucepan and set it on a tea towel to catch any condensation. Add 30g of cacao powder, 30g of icing sugar, a pinch of salt, and a few drops of vanilla extract. Stir gently until the ingredients are fully combined and silky.
3. Ensure your chocolate moulds are completely free of moisture. Gently fill each shape to a depth of about 0.5cm. Tap the sides of the mould gently to help any trapped air bubbles rise to the surface.
4. Sprinkle with freeze-dried fruits and nuts of your choice.
5. Set aside to cool on a flat surface. Place in the fridge for a couple of hours before removing from the moulds.

White Chocolate

1. To make white chocolate, melt 100g cacao butter in a heat-proof bowl placed into a saucepan of boiling water.
2. Once melted, remove the bowl carefully from the saucepan and set it on a tea towel. Add 4 tbsp of cashew butter, 2 tbsp of coconut paste, 30g of icing sugar, a pinch of salt and a few drops of vanilla extract. Stir gently until the ingredients are well combined.
3. Ensure your chocolate moulds are completely free of moisture. Gently fill each shape to a depth of about 0.5cm. Tap the sides of the mould gently to help any trapped air bubbles rise to the surface.
4. Sprinkle with freeze-dried fruits and nuts of your choice.
5. Set aside to cool on a flat surface. Place in the fridge for a couple of hours before removing from the moulds.