Blissful Chocolate Hearts
2017-05-18 13:49:48
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Chocolate Shell
- 1 1/2 cup coconut oil
- 1 cup raw cacao powder
- 6 tablespoon coconut nectar
- 2 tablespoons full-fat canned coconut milk
- 1/2 teaspoon vanilla
Filling
- 1/4 cup raw almond butter
- 1/2 tablespoon coconut nectar
- 2 tablespoons full-fat canned coconut milk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon sea salt
Instructions
- Place all chocolate shell ingredients into a glass bowl or double boiler.
- Heat over a low simmer until the ingredients are melted.
- Whisk the ingredients together until a smooth and uniform liquid is formed.
- Fill about 1/3 of your candy mold with the liquid chocolate. Set the mold in the freezer for 15 minutes.
- While the chocolate freezes, make the filling.
- Simply mix all filling ingredients by hand until the are fully combined.
- Place a small dollop of the filling in the center of the hardened chocolate, without letting it touch the edge.
- Pour the remaining chocolate over the almond butter, and smooth out the top if necessary. Optionally sprinkle with sea salt or coconut flakes.
- Freeze for an additional 15 minutes.
- Store these candies in the refrigerator or even the freezer. Due to the coconut content, they will soften at room temperature.
Notes
- You'll need a small or medium candy mold.
- Depending on the size of the mold, you may be able to cut the ingredients in half.
- For example, if you use this mold that I purchased on Amazon, you only need to make half the recipe - http://amzn.to/2qXu4lN
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